Lentils/Dal Seekh Kebabs

To tell you a little secret, I am very fond of kebabs. By the way did you know? The phrase “Kebab” is Persian in origin and the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. Later on Swords were replaced by skewers.

Kebabs were originated in Middle East region, but now is a very popular all over the world. Kebabs are made in different ways but generally it is made with three meats (pork, beef and lamb) with subtle spices which are grilled to perfection. . India is also very famous for its kebabs. From the lanes of chandi chawk in Delhi, to the streets of mughal Lucknow- kebabs are everywhere.

Kebabs are like the only starter that I chose when I am eating at an Indian restaurant. I have tried making many kebabs in my kitchen, but never posted the recipe. Reason? Well I can die for piping hot kebabs and have no persistence to wait and click the pictures *grin*.  

Now obviously being a vegetarian you hardly get any choices in kebabs when you are in the UK. Back in India I had so many options to choose from. Any ways, I can’t mourn over it more. Lately I tried making Daal Seekh Kebabs and I was so satisfied (I have no words to explain my satisfaction level;).  These kebabs are very healthy and are enriched in protein. Hmmm! Also very simple and hassle free. :)

Ingredients:

Moong Dal - 1/2  cup

Channa Dal- 1/2 cup

Potato - 1/2 boiled and grated

Onion - 1 (grated)

Dried Fenugreek Leaves - 1/2 tablespoon

Salt - to taste

Ginger garlic paste - 1/2 tablespoon

Coriander powder - 1 teaspoon

Turmeric powder – 1/8 teaspoon

Cumin powder - 1 teaspoon

Red chilli powder- 1 teaspoon

Garam Masala powder - 1 teaspoon

Green chilies - 2  (minced)

Gram flour- 2 tablespoon

Oil- for greasing (I used olive oil)

Method:

Clean, wash and boil the moong dal and channa dal in 2 cups of water till the dal is soft and cooked and all the water has evaporated.

Combine the cooked dal with the rest of the ingredients and mix well.

Divide the mixture into 4 equal portions.

Using a thick seekh (metal /wooden skewer/toothpick), press each portion of the dal mixture on it using your fingers to make kebab.

Brush each kebab with oil.

Heat oil in a pan and cook kebabs till both the sides are brown.

Serve hot with yogurt or chutney.

Notes:

These kebabs can also be cooked on charcoal or electric barbecue.

Other dals/lentils like urad dal, masoor dal can also be used.

If using wooden skewer, soak them in water for atleast 2 hours. This will not burn the skewers.

Different grated vegetables can also be opted.

Taste:

Soft, spicy and healthy

What kind of kebabs have you made? Any interesting memories relating to kebabs? Please share.

Chocolate Cake Topped With Mango Mousse

So, I am back.  I was so busy these days as my brother came to London to visit us. He was here for 2 weeks and we saw London like a tourist again. I used to just check emails and my Facebook page daily , after all who can live without doing that- Not me!! So-How are you all doing? How is the festive season going on? I missed blogging on Janamasthmi , Onam and Ganesh Chaturthi; So here is me sending you very warm wishes :-)

About the recipe. Well I made this cake for Mr. Husband’s birthday which appears in July. I clicked the picture then but was so much engrossed doing product reviews that I forgot posting this. Mango and chocolate is his favourite combination when it comes to dessert. I chose to make simple sponge cake and cover it with mango mousse. The cake turned out to be delectable:-)  Recipe below :)

Ingredients:-

For the sponge: Condensed milk– 400 grams(1 can)
Butter – 125 grams
All purpose Flour – 225 grams
Cocoa powder – 3-4 tablespoons
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Aerated cola – 200ml(I used Coke)

For sugar syrup:

Sugar – ½ cup
Water – ½ cup

For Mango Mousse:

1 cup alphanso mango pulp (canned or fresh)

1 sachet of vegetarian gelatin

1/4 cup milk

2 1/2 tbsp sugar

1 tsp lemon juice

1 tsp fresh ginger juice

3/4 cup whipped cream

For chocolate sauce:

100 grams dark chocolate

¼ cup milk

Method:-

For sponge: Grease and line an 8’ round baking tin.
Preheat oven to 150C.
Melt butter-Microwave for 1 minute on high. Let it cool.
Add condensed milk and beat well.
Sift together all purpose flour, cocoa powder, baking powder and baking soda.
Add all purpose flour mix to the butter mixture alternating with cola till all purpose flour and cola are finished.
Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean.
Cool on a wire rack.

For Sugar Syrup: In a thick bottom pan, mix the sugar and water and boil till the sugar melts. 

Keep aside to cool.

For Mousse:

(See step by step pictures here)

Soak gelatin in 5 tbsp of cold water and mix till it dissolves.

Take a pan add mango pulp and add milk.

Mix in soaked Gelatine in it.

Lastly add sugar.Mix well and let the mixture heat.

Bring to boil till the stage when bubbles appear.

Take a bowl and add some ice cubes in it. Place another bowl on it such that ice cubes touches the bottom of the bowl Place a sieve on the bowl.

Remove from heat and Sieve the mixture. Keep mixing till the mixture turns cold.

When the mixture in completely cooled, add the whipped cream and fold gently.

The mousse will turn into pale yellow colour. Keep in fridge for 30 minutes.

For Chocolate sauce:

Melt milk and chocolate together on a medium flame. Cool and keep it ready for use.

For assembling the cake: Cut the cake into 3-4 layers horizontally -I cut it into 3 layers.
Keep one layer of the cake on the serving plate.
Sprinkle 3-4 tablespoons of sugar syrup on it.
Now spread 2-3 tablespoons of mango mousse on top of the cake. Repeat with other layers.
Cover the cake completely with mousse on all sides and the top.
Level the top and sides with a broad spatula dipped in chilled water.

Chill the cake for 1 hour and then decorate the way you like. I used the simple spiral design.

Notes:

Make sure that all the ingredients are at room temperature.

While making sugar syrup, brandy or rum can be put in for extra flavours

Various other ingredients like coconut, dry fruits, tuti fruity can also be added in the batter before baking.

The sponge of the cake can be utilized in making simple chocolate cake, tiramisu.

Cook With White Event Announcement And 2 Giveaways

Cook With Yellow was great success, I got 150 entries and yummy yellow recipes(*Clap*Clap*Clap*). Many of you asked when is the new event happening, So here it is Cook With White Event. I chose white as theme colour this time, as the period of festivals is going to commence. We have ganesh chaturti, navratri, onam, karwa chauth, durga puja and dushehra falling in these months, and that is why many of us will cook sweet and savoury dishes that are made with white stuff –milk, rice, flour, semolina etc.etc.

Yes all you have to do is cook with white ingredients’.   Yup! Put on your thinking caps and cook anything white. Here is the collection of my recipes which were cooked with white things- Milk Powder Churma, Rice Pudding, Naankhatai, Baked Salt Crackers, Paneer Pudhina Tikki.

Rules for the event-

• Cook with anything white. White ingredient must be the main one and not just used in garnishing.
• Looking for fresh entries thus try out new recipes. So, no archived posts will be entertained. Your post has to between September –October 2013.
• Multiple entries are welcome and appreciated. Sweet, savoury, drinks anything can be included.
• The event has to be linked back as Cook With White announced at Merry Tummy. (Compulsory)
• Usage of logo is optional but I would be happy if you could use it, as it helps spread word.
• You have to like Merry Tummy's Facebook Page, Follow me on Twitter and Follow Merry Tummy. (Compulsory)
• Only after your first entry, share the event details at facebook page.(I want more people to know about the event). Keep your this post public in Facebook so that I can see it.(Compulsory- have to do only once)
• Please use the linky tool to link your recipes below. (Mention the name of the dish you make and not your name.)
• Else Send a mail to agrawal.shweta.n@gmail.com with the subject line as Cook With White  and with the following details:
• Your Name
• Recipe Name
• Blog Name
• Recipe URL (Please send the Recipe URL and not the blog URL)
• Picture of the dish (If it is not on the blog)
• Non bloggers are most welcome to participate. Just send me the recipe details with the picture to the above mentioned email. (I will post your recipes at my FB page and will not be able to include in roundup, however you are eligible for the giveaway)

Giveaway- As this is festive season, I am going to have 2 giveaways (I am soooo Excited). I will choose two lucky people through random.org. I will then ask the winners to choose from cookware, bakeware, cook books or kitchen accessories as prize. Once again, the giveaway is open for people who can give Indian address :) There will also be certificates for top contributor, best innovative recipe, best recipe, best click and participation award. 

Hope you all will like the theme. Think white, think festive. Send in the tasty dishes ladies :)

Cook with yellow roundup HERE

Cook with yellow winner announcement HERE

Cook With Yellow Event Winners Annoncement And A Big Thanks :)

Hey hey hey! I am happy to announce that Cook With Yellow event is complete now. What an event it was! I got 150 entries and each one was excellent and yummy. I am so happy and glad that you all participated with great excitement and linked all your yellow summer special dishes. Here is the round up.

Again, I acknowledge each and every one of you for sending in your entries and making my event such huge hit.  I will like to mention one non blogger Bini Basheer also mailed me her dishes and I will post them on my FB page :-)Thanks Bini :- )As promised please grab below the participation award and show off your achievement and proud certificates on your blogs and do a happy dance:)

Top contributor award goes to Food Mazaa. She with full enthusiasm sent me maximum number of entries from starters to mains to desserts. I congratulate her with all my best wishes. Below is your deserved certificate-hope you like it :)

Now I liked each recipe a lot, but if I have to choose one then it will be Pina Colada Mousse of Mayuri Jikoni. The unique idea makes this recipe outstanding and innovative. I know I am no expert to decide but being a blogger I felt that the recipe was very creative. Mayuri, please collect your valuable award :)

The next is best click award. I am so happy to say that it goes to my good friend (I am not biased) of Desi Fiesta for Low Fat  Mango Lassi. The Lassi, glasses, neat background made the image crisp and attractive. You nailed it, below is your earned award :)

Best recipe award goes to Eat N Eat Little More for Pressurecooker cake. Now, being a blogger I fall for those recipes which are explained well, have step by step pics and are easy to follow- these all points were covered by her. Below is your certificate, hope you like it :)

Now the most awaited one- the winner of the giveaway. I selected one lucky blogger through random.org and the fortunate one is number 117-Cutchi Kitchen for Pineapple Riata. Please mail me your complete Indian postal address. Also mention what will you like to have as prize -cookware, bakeware, cook books or kitchen accessories. Please mail me within 24 hours else I will choose another winner.

Once again, thank you all for making Cook With Yellow a grand success. Hugs :) New event coming soon :-)