Bhutteyan Da Kebab

Bhutteyan Da Kebab

Ingredients

2 cups corn kernel
1/2 cup potato boiled and grated
2 Tbsp grated cheddar cheese
2 chopped green chilli
2 tsp chopped ginger
1/2 tsp black pepper powder
1/2 tsp garam masala
1/2 tsp white pepper powder
1 pinch mace powder (javitri)
Few fresh mint leaves
Salt to taste
3-4 tsp refined oil

Method

Grate the corn.
Add all the ingredients to it and mix well.
Divide the mixture into equal portions and make barrel shaped kebabs.
Heat oil in a non-stick pan and shallow fry the kebabs over medium
heat until crisp golden color.
Serve with mint chutney.

Chicken Keema Pattice

Chicken Keema Pattice

Ingredients

For the ground chicken

500 grams of ground chicken keema
1 medium onion- chopped fine
1 green chilly- chopped fine
3 tablespoons – cleaned and finely chopped fresh cilantro
1 1/2 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric
1/4 teaspoon red chilly powder
1/4 teaspoon chicken masala powder
1 tablespoon lemon or lime juice
salt to taste

For the potato covering

4 medium sized  potatoes ( boiled, peeled )
6 -7 slices white bread slices with crust – soaked in water and  then squeezed tightly to remove the water
salt to taste
Oil or ghee for shallow frying

Method

Boil the potatoes with the skin on until cooked through. Soak bread slices in water, drain and squeeze the water out of the bread completely. Peel and mash the potatoes and add the bread slices. Add salt to taste and keep aside. The bread helps bind the potato mixture and so the patties won’t break up while frying.
Fry onions to a light brown color.
Add ginger and garlic paste and fry for a couple of seconds. Add the ground chicken, green chillies, fresh cilantro and fry this for 5 minutes breaking the ground chicken into small bits while stirring. Add the turmeric, red chilly powder, salt, cumin and coriander powder.
Fry this for another 5 minutes on medium high, making sure to break up the ground chicken (they tend to clump up).
Do not add any water and cover and let it cook for 20 minutes on a medium flame. The onions will give off some water. Once cooked, uncover and let all the water dry. It is very important that the stuffing be dry so that it does not leak out from the patties. Add lemon juice and cool completely before stuffing.
Make small balls out of the potato mixture and flatten and shape to resemble a cup. Place 1 teaspoon of the ground cooked chicken and stuff .
Keep pressing the chicken down with the help of a spoon and then seal it well.
Heal oil or ghee  in  non stick pan. Fry 4 or 6 patties at a time. Do not over crowd as the temperature of the oil will drop. These turn out crispy on the outside because of the bread and soft inside with the delicious stuffing!

Palak Chole Tikki

Palak Chole Tikki

Ingredients

Spinach leaves (palak) blanched and chopped , 1 medium bunch
Chickpeas (chole) boiled 1 cup
Green chillies 2
Garlic cloves 4-5
Salt to taste
Garam masala powder 2 teaspoons
Chaat masala 1 1/2 teaspoons
Processed cheese 100 grams
Oil for shallow-frying and greasing
Breadcrumbs 1 cup

Method

Squeeze out excess water from chopped spinach and place in a grinder jar. Add broken green chillies and garlic cloves and grind.
Add chickpeas and grind again.
Add salt, garam masala powder and chaat masala and grind into a coarse mixture. Transfer into a bowl and refrigerate for 15-20 minutes.
Cut processed cheese into small cubes.
Heat some oil in a non-stick pan.
Add breadcrumbs to the spinach mixture and mix well.
Grease your palms with oil and divide the spinach mixture into equal portions and shape them into balls.
Stuff each ball with a cheese cube and shape into tikkis.
Place tikkis on the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper.
Serve hot with sweet red chilli sauce.