Green Chilies

Seekh Kebabs OR Kebabs on Skewers…


“Seekh Kabobs”

In India , Kabobs are traditionally prepared in a Tandoor / clay oven. Since most of us don’t have clay ovens at home , we can either grill them , bake then in an oven OR a griddle or a skillet can also be used to cook them.
I have used chicken mince to prepare these flavorful kebabs .
You can make these kebabs with any minced meat of your choice , but I like mutton or Chicken mince best. They make a terrific appetizer and can also be served as a side dish to the main meal. I like to serve them with Mint-Coriander Chutney along Pea Pulao , raita and Naan to make a complete meal …

Here is how I made these


Serves : 4


Chicken mince 1 lb. / 1/2 kg
Onion 1 medium very finely chopped
Ginger paste 1tsp
Garlic paste 1 tsp
Green chilies 4 finely chopped or to taste
Finely chopped cilantro / coriander leaves 1/4 cup
garam masala powder 1 tsp
Coriander powder 1 tsp
Red chili powder 1 tsp
Black pepper powder 1 tsp
Salt as per taste
Lemon juice 2 tbsp
Oil 2 tbsp to be mixed with the mince .

Directions :

Put all the above ingredients in a bowl .
Use your hands or a spoon to mix the ingredients thoroughly till they are well blended.
Cover the bowl with cling film and refrigerate minimum for 1 hour . I kept it overnight .
Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab
Grill the kebabs – grilling on a coal fire gives them a lovely smokey flavor – basting with cooking oil as required, till the meat is done. Turn as often as required.
Alternatively you can even pan fry the kabobs .

Serve with the green coriander chutney , lemon wedges and onion rings .
My kids like to wrap these kabobs in Naan or Pita pockets …

Bringing these Kababs to Angies Fiesta Friday #40 To celebrate Halloween with other blogger friends


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NOTE: tandoor picture courtesy Internet …

Shahi Paneer/ Indian Cottage cheese…


Shahi Paneer is a delicious North Indian curry made with paneer (cottage cheese) and tomato based gravy along with your choice of dried fruits. This shahi paneer recipe uses cashew nut based tomato gravy to bring in the rich texture and flavor.


Paneer 2 cups cubed (350g)
Cashew nuts 1/4 cup soaked in water, and then ground to a paste
Ghee (clarified butter ) or butter 1tbs
Zeera (Cumin seed) – 1 tsp
Finely chopped ginger -1 tbsp
2 medium Tomatoes, grated
Salt , to taste
Chilli powder 1/2 tsp
Plums 5-6 ( optional )
Raisins a handful ( optional )
Almonds & Cashew nuts – a handful ( optional)
Green chillies, slit 2
Water 3/4 cup
3 tbsp – Fresh Cream (I didn’t use)
Chopped coriander leaves, for garnish 1 tbsp

Preparation :

Heat the ghee or butter in a heavy based sauce pan and add the cumin seeds.
When the seeds begin to splutter, add the ginger and brown it very slightly and add the tomatoes and sauté over medium heat, till the fat separates.
Add the cashew nut paste and salt, chili powder and saute over low or medium heat, till the fat separates once again.
Add the green chillies and all plums and all the dried nuts if using and sauté till the green chillies start looking glossy.Add the water and bring to a boil, then simmer for 3-4minutes.
Add the paneer cubes, simmer till paneer gets soft .
Add cream and stir gently to combine everything, and let a boil come. Off flame and garnish with coriander leaves.

and serve hot garnished with coriander leaves.


Boiled Yucca My Way …..



Tapioca or Yuca – 1 -2
Rock salt , Salt – To taste
Enough water for boing the yuka
Green chilies 2 finely chopped
Black pepper powder OR Chilly Powder to taste
Cumin seeds – 1/4 tsp
Oil – 1 tsp
Lemon Juice – 1 tbs
Salt to be used while boiling the Yuca


To boil the Yuca , Place the yucca in a large pot. Cover with cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste.


1. Remove the skin and clean the Yuca properly.
2. Cut it into medium sized pieces
3. Boil the Yuca pieces along with some salt.
4. When the yuca is cooked, it will become soft. Drain the water.
5. Now cut the yuca into bite size pieces
6. In a pan add oil and once hot enough , add cumin seeds . When they begin to splutter, add green chillies. Now add the cooked Yuca pieces .
7. Mix all the ingredients well and top it up with some lemon juice.
8. Cook it for another 3-4 minutes on low flame.Lastly garnish with fresh Cilantro and serve hot .


khatta Meetha kaddu / Sweet & Sour Pumpkin….

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Khatta mitha kaddu is a red pumpkin based vegetable with a delectable sweet and sour taste. This khatta meetha kaddu is typically paired with fried puris . This is fairly simple Pumpkin chunks cooked with sweet and sour flavors of lemon. chillies, with a hint of sugar .

Serves :1

Ingredients :

1 cup yellow OR Orange pumpkin/kaddu
1/2 tsp cumin seeds /jeera
2 green chilies optional
1/2 tsp black pepper/kali mirch powder
1 tbs lemon juice
1 tbsp cooking oil
2 tsp sugar or as required
rock salt or salt to taste
1 tsp garam masala . Optional ( i did not use any )

Instructions :

Peel and chop the pumpkin into pieces

Heat the oil in a kadahi / pan and add cumin seeds. When they begin to splutter, add green chillies.

Sauté till lightly coloured and add the pumpkin. Stir-fry on high heat till it looks glossy.

Add salt and black pepper powder and sugar. Mix well.

Reduce heat, cover and simmer till cooked through. Stir 3-4 times.

Now add the lemon juice , cook for 2-3 minutes, and serve hot, garnished with chopped coriander leaves.


Bharwa Mirch ka pakore (Stuffed green chili & stuffed Bread fritters)……


Pakoras are fried fritter snacks. They are quick, simple and easy to prepare .
Mirchi / Chili ka pakora is a spicy delicious & perfect treat with hot cup of tea .
The long green chillies are usually used for this pakora . I have stuffed the
chillies with mashed potatoes . Chilies can be stuffed with any other filling of your choice .


10 – 12 thick green chilies
2 Cups gram flour (besan)
1 Teaspoon red chili powder
½ Teaspoon carom seeds (Ajwaiin)
1 Teaspoon salt or to your taste
1 Cup of water or as needed
oil for frying

Ingredients for filling:

2 Large Boiled Potatoes OR 4 medium ( mashed )
1Teaspoon red chili powder
salt to taste
2 Teaspoons lemon juice ( you can even use dry Mango / Amchure Powder)
1 tsp garam masala powder Optional
2 tsp coriander powder optional


FOR THE STUFFING : Mix all the ingredients with boiled potatoes for the stuffing and keep aside ..


Mix the besan , red chilli powder, salt, ajwain in a mixing bowl.
Add one cup of water to this mixture to make a thick batter.
Wash and pat dry the chillies with a kitchen towel.
Make a slit in the chillies and take out the seeds with a scooper ( optional , I did not remove the seeds )
Fill the potato stuffing inside the slit chillies and keep aside .

Heat the oil for deep frying (on a medium flame) till it is almost smoking.
When the oil is ready for frying, dip one chilli in the gram flour batter to coat well on all sides. Put it into the oil and fry till golden all over flipping chilies in between . Remove and drain on paper towels. Fry remaining chillies in the same way.

Serve hot with chutneys & dips of your choice ..


If you do not want to stuff the chilies then just dip them in the batter ( without the stuffing ) and fry them, either way they are delicious.

Though, mashed potatoes is the most common filling in India, there are other fillings that can be used, like, paneer , cooked mince , cheese and even left over vegetables .

I even made some Stuffed bread pakoda with the left over potato filling .
I applied a teaspoon of the mint-coriander chutney evenly on the slice of bread , then took around 2 tbsp of the mashed potato mixture and applied it on the bread evenly , covered this potato stuffed slice with another slice.dipped in besan and deep fried. One can be innovative in making the filling.