Chipotle Kebabs

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My friend, Ravish Kohly shows you how to make a mouthwatering marinade with Chipotle and other spices and tips and tricks for the perfect BBQ. These are so succulent, it’s definitely worth a try! In this recipe he makes a Chipotle paste out of the famous Mexican chillies and uses this in his spicy marinade. Tender chunks of Chicken are marinated and then cooked on the BBQ.

Chipotle Kebabs

Ingredients

  • 1 lb boneless chicken thigh
  • 1 tbsp Worcestershire sauce
  • 4 tsps ground chipotle powder
  • 4 tsps ginger garlic paste
  • 4 tsps tomato paste
  • 2 tsps garlic powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 2 tsps onion powder
  • Salt
  • Oil

Instructions

  1. First marinade - add some salt, oil and Worcestershire sauce to the chicken.
  2. In a food processor add the chipotle powder, ginger and garlic paste, tomato paste, garlic powder, turmeric and garam masala and grind to a thick paste in a little oil.
  3. Add the paste to the chicken and add 2 tsps of onion powder and work the protein to make it tender.
  4. This can be left to marinate in the fridge for 2-3 days by adding some vinegar to the meat if required.
  5. Best over hot charcoal, skewer the meat and cook for 10 - 15 mins on metal skewers turning to prevent burning.
  6. Simply snip of any burned bits with a kitchen scissors.
https://kravingsfoodadventures.com/chipotle-kebabs/

Seekh Kebab

View my step-by-step videoIMG_7417

Looking for the perfect ground meat recipe? Seekh and you shall find! Until my friend Ravish Kohly showed me his tips and tricks, I was doing this all wrong! This kebab is made typically from Beef although Lamb and Mutton are widely available since Beef has been recently banned in India.

Couple of tips
1. Never wash your meat
2. Keep your kebab mixture as try as possible
3. Work the protein by kneading the meat like a dough
3. Use lean meat to minimize the drip and flare up
4. Use metal skewers and cook the kebabs over an indirect flame
5. If using a resular bbq, be sure to elevate the skewers from both sides

Seekh Kebab

Ingredients

  • 1 lb lean ground beef
  • 2 tbsps Garam Masala (2-3 Bay leaves, 10 peppercorns, 10 cloves, cardamom, cinnamon, star anise and mace
  • 1 tsp onion powder
  • 1 tsp dehydrated onion
  • 1 tsp raw mango (amchur powder)
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tsps Green paste - 1/2 cup each coriander and mint, piece of ginger, 2 chillies and oil
  • 1 tsp dried fenugreek leaves or Kasuri methi
  • salt

Instructions

  1. Add the meat to a bowl and add some salt
  2. Grind up the ingredients to make the Garam Masala and add to the meat
  3. Add the onion powder , dehydrated onion, raw mango, turmeric and chilli powder
  4. Add 2 tsps of the green paste and work the protein like you're making a dough
  5. Using equal amounts of the mixture, add to the middle of a metal skewer and press to form a seekh kebab
  6. Cook over hot coals for 10 - 15 mins
https://kravingsfoodadventures.com/seekh-kebab/

Hara Kebabs

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This is one of the most popular kebabs in India. Nuggets of chicken are spiced with a delicate blend of herbs and spices and grilled over charcoal. Hara means green and green herbs are ground together to make the marinade for these delicious morsels. My old childhood friend Ravish Kohly came by one Saturday armed with boxes of ingredients. He showed me how to make a Chipotle Kebab, Seekh Kebab and this recipe below.

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Hara Kebabs

Ingredients

  • 1lb boneless chicken thigh meat cut in small cubes
  • Make paste of the following in a little oil
  • 3-4 green chillies
  • 2 cups chopped corriander
  • 3-4 Spring onions
  • 1 tsp mint paste
  • 1 tsp red chilli powder
  • 2 tsps ginger and garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin(jeera) powder
  • 1/2 tsp raw mango(amchur) powder
  • salt
  • oil
  • Worcestershire sauce
  • 1 tsp dried fenugreek leaves(kasuri methi)

Instructions

  1. Make sure the chicken is dry before adding some salt, oil and Worcestershire sauce
  2. Chill for at least one hour
  3. Grind all the ingredients noted to make a sticky green paste
  4. Add 4-5 tbsps of the paste to the meat
  5. Work the protein
  6. Add salt if required and fenugreek leaves
  7. Marinate
  8. Skewer and cook over hot coals
https://kravingsfoodadventures.com/hara-kebabs/

Tava Chicken

View my step-by-step video TavaChicken_NoText

Popular in India, this recipe is made using marinated chicken cooked with onions and spices.  My friend Sheela Sonawane shared this recipe with me and I was fascinated to see ingredients like onions and coriander cooked in different ways in the same prep. While this was being prepared, my son who is also my cameraman was drooling over the camera!

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Tava Chicken

Ingredients

  • 2 pounds chicken thigh(dark meat) cut into 1 inch strips
  • 1.5 tbsps Tandoori Masala
  • 1.5 tbsps Ginger & Garlic paste
  • Salt
  • Pepper
  • 3 large sliced red onions
  • 4 tbsps chopped coriander
  • 3 green chillies finely chopped
  • 3 green chillies sliced
  • Pinch of turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • 1/4 tsp ginger paste
  • 2 Roma tomatoes
  • Pinch of clove powder
  • Pinch of cinnamon powder
  • 5 tbsps oil

Instructions

  1. Marinate the chicken overnight in the tandoori masala with the ginger and garlic paste, salt and pepper.
  2. In a large heated tava, pan or skillet, add the oil and then half the sliced onions
  3. Add 2 tbsps of the chopped coriander and fry well
  4. Add the chicken and cook for at least 10 – 15 mins
  5. Add the turmeric, coriander and chilli powder and stir frequently.
  6. Make a well in the centre of the chicken and add the tomatoes and cook for a few minutes till the tomatoes are soft before mixing them into the chicken.
  7. Add the sliced green chillies and the remainder of the onion
  8. Add the rest of the chopped coriander
  9. Finally sprinkle with clove and cinnamon powder
https://kravingsfoodadventures.com/tava-chicken/

Baklava

View my step-by-step videoIMG_7525

Baklava is a famous Greek/Middle Eastern Dessert featuring a sweet ground nut mixture between sheets of phyllo pastry. This is a great and easy make ahead dessert that has everyone else thinking it’s a Herculean task.

One of the plus points of a Baklava is that it actually tastes better days upto a week after it has been prepared. This gives the sugar syrup a chance to glue all the layers together. This could not suit me better as I can prepare a large batch for a party a week ahead and have one less thing to worry about if I’m prepping for a party. I’ve used walnuts in this recipe, but you could easily use almonds or pistachios or a combination of your choice.

Baklava

Ingredients

  • 1 pkg (about 454 gms) defrosted Phyllo pastry
  • 1 stick (1/2 cup) melted butter
  • 1 lb walnuts
  • 1/2 cup sugar
  • 2 tsps cinnamon powder
  • 1 cup sugar
  • 1 cup honey
  • 1 cup water
  • 2 tbsps lemon juice
  • 1 tsp vanilla essence
  • 1 tsp orange essence

Instructions

  1. Pulse the walnuts, 1/2 cup sugar and cinnamon and keep aside
  2. Remove the Phyllo pastry and trim it to fit your baking dish. (I'm using a 10 x 12)
  3. Butter the dish and butter each phyllo pastry layer
  4. Start by layering about 5 layers of pastry
  5. Roughly divide the walnut mixture into three portions and sprinkle over the first portion.
  6. For the next pastry layer, make sure to butter both sides as one side will touch the nuts.
  7. Add three more layers after that only buttering one side.
  8. Add more nuts and repeat till you have three layers of nuts.
  9. Add about 5 layers to the final pastry layer so you have a sturdy base and top
  10. Score the pastry - I like to cut them in diamond shapes. Hold down the pastry with your fingers as you gently cut
  11. Bake in a 350 degree oven for about 30 - 45 mins till golden brown
  12. In the meantime combine the sugar, honey and water and bring to a rolling boil
  13. Add the vanilla and orange essence.
  14. Simmer till the syrup is of a medium consistency
  15. Pour over the hot baked Baklava
  16. Wait an hour or two till it's cooled and well absorbed before serving
  17. Great make ahead dish - will last a week in a cool place
https://kravingsfoodadventures.com/baklava/

Mary-nated Chicken Balls

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In honor of my mother’s Mary Coutinho’s 70th surprise birthday, I wanted to create an appetizer that would contain all the flavors she loves in one small bite. And hence I created the Mary-nated Chicken Balls. Middle Eastern spices elevate this chicken ball to an exotic status and this is the perfect make ahead and reheat appetizer to serve at a party for fuss free entertaining.

Needless to say the party was a bit hit. My mother was so surprised and I’ve never seen her this happy. She enjoyed all the food and danced the night away, Happy Birthday Mommy!

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Mary-nated Chicken Balls

Ingredients

  • 1lb ground chicken (can sub turkey)
  • 1 tsp red chilli flakes
  • 1 tsp oregano
  • 1 tsp cumin powder
  • 1 tsp pomegranate molasses
  • 1/4 cup feta cheese
  • 1/2 red onion finely chopped
  • salt & pepper
  • 1/4 cup chopped parsley
  • 1/4 cup chopped pickled turnips
  • Oil for frying

Instructions

  1. Combine all the above ingredients together
  2. Shape and form small balls
  3. Heat the oil and fry the balls for 5 - 7 mins(may need less time)
  4. Drain on a paper towel
  5. Skewer with a fancy pick and serve.
  6. For video step by step instructions, click here
https://kravingsfoodadventures.com/mary-nated-chicken-balls/

Tiramisu

View my step-by-step video Tiramisu_NotextThe Italian that came up with this combination of Marscapone cheese and coffee was a genius. Tiramisu is one of my favorite desserts, not just to eat but it’s also perfect to make a family style bowl that’s perfect for a large gathering but is still elegant. This is my version of Tiramisu and I love to lighten it up with the addition of whipped cream.

Tiramisu

Ingredients

  • 6 egg yolks
  • 1 1/2 cups sugar
  • 1 cup Marscapone cheese
  • 1 cup whipping cream
  • Savoiardi Lady fingers – 2 – 3 packages
  • 1 cup expresso- add sugar
  • Coffee liquer(optional)
  • 1/2 cup shaved dark chocolate

Instructions

  1. Whisk the egg yolks and sugar together
  2. Place them over a double boiler till the sugar melts whisking aggressively so the eggs do not cook
  3. Remove and set aside
  4. Whisk the cream till stiff and set aside
  5. Add the Marscapone to the mixing bowl and whip till smooth
  6. Add the egg and sugar mixture
  7. Fold in 3/4 of the whipping cream
  8. Dip the cookies in the coffee and stack in a serving bowl
  9. Alternate the dipped cookies and the cheese mixture
  10. Finish with whipping cream and sprinkle generously with shaved chocolate
https://kravingsfoodadventures.com/tiramisu/

Butter Chicken Bites

View my step-by-step videoButterChickenBites_HNT

I’m always looking for an interesting appetizer to serve and I’ve created a popular twist on an old classic – Butter Chicken Bites! This one bite delicious Buttery Chicken goodness is the perfect thing to serve for PERFECT for game night, a snack and is elegant enough to serve at your next soiree!

I’ve taken my traditional recipe and twisted it into this delicious flavor packed morsel. ButterChickenBitesH2

Butter Chicken Bites

Ingredients

  • 1 lb lean ground chicken
  • 1 onion finely chopped
  • 1 green chilli finely chopped
  • 1/2 a stick of Butter
  • 2 tbsps of tandoori powder
  • 1/2 cup chopped coriander
  • 1 tsp each chilli powder, cumin powder, turmeric powder and pav bhaji masala
  • 2 tbsps ginger and garlic paste
  • 2 – 3 tbsps of tomato puree
  • 1/2 – 1 cup whipping/heavy cream
  • Oil for frying

Instructions

  1. Mix the ground chicken with some tandoori masala, half the onion and green chilli.
  2. Make tiny bite size meatballs
  3. Heat some oil in a wok and fry the balls for a few minutes, remove from the hot oil and drain
  4. Heat a sauté pan, add the butter, the chopped coriander and reserved chillies, the reserved onions till translucent
  5. Follow with all the powdered spices – a teaspoon each of chilli powder, turmeric, cumin powder and pav bhaji masala
  6. Mix the tomato puree with some water and add it to the pan, followed by some cream
  7. Immerse the bites into the mixture, cover and cook for a few minutes.
  8. When serving, remove the Butter Chicken bites, add a toothpick and serve the Butter Chicken sauce for dipping!
https://kravingsfoodadventures.com/butter-chicken-bites/

Chicken Korma – Tender chicken in a creamy gravy

Watch my step-by-step video

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When it comes to a Korma recipe, there are so many variations from the use of yogurt, cream, nut pastes and coconut cream. Some gravies are dark and earthy and others are light and creamy. This recipe uses cashew nut paste that makes this gravy creamy and luxurious. If you love Indian food sans the spice, this recipe is perfect for you!

Chicken Korma – Tender chicken in a creamy gravy

Ingredients

  • 1 full chicken cut in pieces approx 2 lbs (Watch how to cut a chicken video)
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • Juice of half a lemon
  • 2 tbsps ginger and garlic paste
  • Salt and white pepper powder
  • 1/2 cup raw unsalted cashew nuts
  • 1 tsp white poppy seeds
  • 1 tsp white melon seeds
  • 1/2 cup stirred yogurt
  • 2 tbsps ghee
  • 2 green chillies slit in half
  • 3 cardamoms
  • 6 cloves
  • 2 bay leaves
  • 1 tsp each chilli, cumin, garam masala, white pepper
  • 1/2 tsp turmeric
  • 1/2 – 1 cup heavy cream
  • Salt
  • White pepper

Instructions

  1. Soak the cashewnuts, poppy and melon seeds for half and hour
  2. Marinate the chicken with lemon juice, 1 tsp chilli powder, 1/2 tsp turmeric, salt and pepper for 30 mins to overnight
  3. Grind the seeds to a smooth paste
  4. In a pan, heat 2 tbsps of ghee and saute 2 slit green chillies, 3 cardamoms, 6 cloves and 2 bay leaves
  5. Add the nut paste and stir quickly so it doesn't burn
  6. Add the yogurt
  7. Strain the paste and discard all the whole spices
  8. In another saute pan, lightly brown the chicken
  9. Add the nut paste.
  10. Add the rest of the powdered spices
  11. Cook for 30 to 40 mins, adding water as required and stirring frequently
  12. Finish with heavy or whipping cream
https://kravingsfoodadventures.com/chicken-korma-tender-chicken-in-a-creamy-gravy/

Thai Red Curry Paste

View my step-by-step videoThumbThaiRedCurryPasteH2

When you make your own batch of Thai Red Curry paste the flavour and aroma is unmatched to any store bought product on the market. Make a batch and freeze it so you have it on hand to flavor a soup, curry or stir fry.
Watch the video link to see all the ingredients in detail. The use of a mortar and pestle is traditional however I’m using my food processor to save time.
Thai Red Curry Paste

Ingredients

  • 20 dried red chillies soaked overnight in water
  • Coarse salt
  • 4 cloves of garlic roughly chopped
  • 1 2x2 inch piece of Galangal finely chopped
  • 2 lemon grass stalks, cleaned and chopped
  • 3 shallots sliced
  • 3 tsps of fish sauce
  • 2 lime leaves cut
  • 3 corriander roots chopped
  • 1 tsp white pepper powder
  • 1 tsp fish, shrimp or crab paste

Instructions

  1. Drain the chillies and grind together with some salt. This acts as an abrasive ingredient
  2. Add the garlic, lemon grass, galangal and shallots and the fish sauce and grind
  3. Add the lime leaves, coriander roots, white pepper and a tsp of crab paste(my preference) and grind again
https://kravingsfoodadventures.com/thai-red-curry-paste/