Today’s recipe is ‘Dal Tadka’. Dal tadka is one of my favourite dal recipes. It is basically cooked lentil which is tempered twice. The first temper is of spices, onion and tomatoes, and the second temper is of ghee and few spices. It can be served with jeera rice or steamed rice or tandoori roti or chapati at home. Enjoy it as a main course dish for lunch or dinner.
Today’s recipe is ‘Crispy Onion Samosa’. Onion samosa is also known as Irani samosa. Samosa is my favourite snack as compared to kachori, that’s why I love to try various varieties of samosa. This one is a very popular snack in Hyderabad. Enjoy it with ketchup or chutney of your choice during tea-time.
Crispy Onion Samosa
Chicken Pulao is a dish in which rice is cooked in seasoned chicken broth. Chicken Pulao can be served during special occasion like festivals or parties and regular lunch or dinner meal. Pulao can also be called as pilaf or pulav. It is a rich and delicious chicken and rice combination.
Gobhi Pakora are crunchy and delicious fritter recipe. These days market is full with fresh vegetables, winter season is perfect time to enjoy vegetable recipes. After monsoon, winter is the best time to enjoy pakora. Winter is my favorite season and this is how enjoy this month.
Purple Yam Chips is an easy and quick snack recipe. Purple yam is also called as ratalu and kand in hindi. Yams come in various size and are of cylindrical shape. Purple and blue foods are an excellent source of nutrients, which makes purple yam also a healthy energy source with important nutritional benefits. You can serve chips with ketchup or any dip. This recipe is a nice change from french fries or potato chips. Purple yam is easily available in market these days. Do give this recipe a try, and let me know your feedback.
Purple Yam Chips
Hi Everyone ! Today’s recipe is ‘Shami Kabab’ . This is one of the most popular snack recipe of non veg in Indian sub-continent. Kababs (mutton) are prepared from mutton/meat. Shami kababs are served with lemon wedges and onion slices along with chutney. You can also serve it as an appetizer to your guests. In our family we have it with chapatis/parathas/naan. Let’s get started with this delicious recipe.
Today’s recipe is ‘Chicken Shami Kabab’. Enjoy juicy and delicious kabab as a starter/snack. For this recipe you need boneless chicken breast, potato, egg and few spices. Shami kababs are popular snack from Indian subcontinent. Shami kababs can be served with roti/chapati/lachcha paratha along with ketchup, onions, green chutney, chili garlic chutney, chilli garlic sauce.
Chicken Shami Kabab
For more non veg recipe you can check Chicken Sweet Corn Soup (Healthy and homemade) , Easy Chicken Curry , Chicken Chili , Bhuna Murgh (Chicken with yoghurt and cream) , Chatpata Chicken Tikka , Bhuna Gosht (Lamb cooked with desi masalas) Hyderabadi Chicken Biryani (My mother’s recipe) .
You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on firstname.lastname@example.org . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.
Duration: 30 mins (prep time) + 15 mins (cook time) = 45 mins (Total time)
Ingredients for Chicken Shami Kabab
|Boneless chicken||1/2 kg
|Yellow split lentils /Chana dal ||1/2 cup
|Ginger garlic paste ||1 tsp
|Onion sliced||1 large
|Whole dry red chilli||8
|Whole spice powder/ Garam masala||1 tsp
|Coriander leaves ||2 tbsp
|Fennel seeds||1/2 tsp
Procedure for Chicken Shami Kabab
- Wash and soak yellow split lentil for half an hour.
- Boil boneless chicken, sliced onion, whole dry red chillies, salt, whole spice powder, fennel seeds and lentil in two cups water. Check whether lentils and chicken are tender or not. Let the mix cool down completely.
- In processor mince well the above mix along with egg, curd, green chillies, onion and coriander leaves.
- Make round shape kabab from the mixture.
- Deep fry kabab and serve it with lemon wedges and ketchup.
- Use boneless chicken pieces of breast and leg pieces.
- Use powdered garam masala/whole spices.
- Deep fry on medium to high flame. Don’t worry about the dark color of kabab, they still tastes very delicious.
- For half kg chicken take one big size boiled potato.
- Curd provides softness to kabas.