hooked on Kababs - Chicken Shami Kabab with Spinach leaves

Last year when i learnt the art of making kababs and storing them in freezer so that they can be just taken out,defrosted ,reheated

and paired with paratha ,dal chawal or simply eaten as appetizer I didn't had any notion  that i would be so hooked to them that I  would be preparing this delicacy almost every month and ya guys that's what I have been doing so last month I prepared the same Chicken Shami Kabab

and while I was preparing the mince I saw the spinach leaves fresh from the market  in the kitchen ,so I took some chopped  spinach leaves and added in the mince while shaping out the patties ,

and paired the kababs with onion rings,lemon wedges coriander chutney and mint chutney ,try it guys ,you gonna be hooked too,...:-)

Recipe of Chicken Shami Kabab blogged here 
Recipe of Kashmiri Shami Kabab  and Bathua Raita blogged here
Recipe of Chicken Shami Kabab with Bari Chutney blogged here
Recipe of Chicken Shami Kabab Pizza blogged here 
Recipe of Mint and Green Mango Chutney blogged here 
Recipe of Dhania Chutney blogged here
Special thanks to Deeba of Passionate about baking ,Sangeeta of Banaras ka khana and
 For the love of yum for the detailed post on Kababs and for teaching me the art of making kababs ,.i owe it to you guys,,:-)
Thats all friends,wish you all happy week ahead
take care and happy blogging.

Shami Kabab with Bari Chutney

I know i just disappeared from Blogosphere since past few days,ya i did missed blogging but then i enjoyed each second with my mom and sis too,they were with me since past 15 days,time just flew and soon it was time to say goodbye to them ,now since they are gone i am missing them more.
Coming back to todays post sharing with you all Shami  Kabab platter which i prepared yesterday inspired from Sangeetas blog,the moment i saw the recipe in her blog i knew i would try it,so yesterday night meal was Shami Kabab ,chapati and Bari chutney.

Recipe name Shami Kabab and Bari Chutney

Recipe of Kabab inspired from Banaras Ka Khana
Recipe of Bari Chutney mothers recipe

Ingredient for Chutney
Spiced bari/wadi five
salt as per taste
green chili two
garlic clove two
ginger one fourth inch
mustard oil
Procedure
heat one fourth tsp of oil
fry the wadis/bari for a minute,keep aside
Mix fried wadis,green chili,garlic,ginger and salt
run through the blender
mix one fouth tsp of mustard oil
serve with kababs.
another bari chutney blogged here

Thanks a ton Sangeeta for sharing the recipe,truly enjoyed it and will be preparing this soon again..:-)
Linking this post to
The Weekly Story 50 hosted by Colours Dekor.
Thats all guys,wish you all happy week ahead,..-)
take care and happy blogging.

Awadh meal - Zafrani pulao with Kathal do pyaza

Its been so long since i prepared Jackfruit/Kathal Curry at home , last i had this curry was when i was in Delhi,Jackfruit is seasonal vegetable which is available only during winters ,prepared by our mother we used to devour the curry with steaming plain rice,I have blogged the recipe  of Kathal Sabzi /Jackfruit Curry prepared by my mother here ,
today i am sharing the recipe of Kathal Do Pyaza

Recipe source Cook book
Preparation time one hr
Cooking time one hr
Ingredient
Jackfruit peeled and chopped 300gm
onion three chopped
baby onion six
green chili two sliced
oil to cook
salt as per taste
whole masala
dried red chili four
bay leaves crushed three
black cardamom two
green cardamom three
clove four
cinnamom half inch
powdered masala
red chili powder one tsp
turmeric powder one tsp
coriander powder one tsp
Preparation
- Boil water in a vessel ,add pinch of salt and turmeric powder followed by jackfruit
 boil for 15 to 20 minutes.
 drain and keep aside.
- Heat one tsp oil in non stick wok
  add sliced onion and fry for five to ten minutes till brown
  remove and keep aside
- In the same wok add one tbsp of oil
  fry the boiled jackfruit pieces till brown
  drain and keep on kitchen towel.

Procedure
Heat one tbsp of oil in non stick wok
once hot lower the flame and add red and green chili
followed by baby onion keep frying till onion change colour
add whole masala ,powdered masala followed by salt
fry for two minutes till everything mixes
add fried onion and fried jackfruit
fry for five minutes,transfer the content to a pressure cooker
add half cup of water and pressure cook for one to two whistle.
Serve warm with Rice.
Paired this delicious curry with Zafrani Pulao /Saffron Rice
Recipe Name Zafrani Pulao
Recipe Source Cookbook
Preparation time one hr
Cooking time 20 mins
Ingredient
Rice one and a half cup
salt as per taste
turmeric powder one fourth tsp
oil /ghee to cook one tbsp
warm milk one tbsp
saffron strands pinch
onion one chopped coarsely
garlic clove two chopped coarsely
whole masala
green cardamom two
clove three
cinnamon stick crushed half inch
Preparation
mix warm milk and saffron strands ,keep aside
soak water for 20 mins ,keep aside
Procedure
heat oil in non stick wok,once hot lower the flame
add whole masala and fry for a minute
add chopped onion ,garlic,salt and turmeric powder
fry for five minutes till onion is done
add drained rice,saffron mix and enough water to cook the rice.
reduce the heat and cover and cook for 15 to 20 mins
till rice is done.

Linking this post to

Weekend wrap up 42 hosted by Colours Dekor

Bookmarked recipes Volume 52 hosted by Mharo Rajasthan

thats all friends
see you all soon,.

Lunch Meal of Khilwani Khichdi and Baingan Bharta

Special Thanks to Kathy Gori of The Colours of Indian Cooking for sending over
Mangoes and Curry Leaves Cookbook by Jeffrey Alford and Naomi Duguid

I am in love with this book,and  i gonnna try some recipes soon,this book has recipes from Bangladesh,India,Nepal,Sri Lanka and Pakistan and apart from recipes,there are vivid pictures depicting culture of these countries and travel essay.Beautiful Book which i goona cherish forever,..:-) Thanks Katy Gori again.
Coming back to todays post sharing with you all lunch meal which i prepare few days back
Baingan Bharta and Dry Khichdi
For Baingan Bharta

recipe source my mother
preparation time 10 mins
cooking time 10 to 15 mins
Ingredient
round big brinjal one
boiled potato two
onion once chopped coarsely
garlic clove chopped coarsely
green chili chopped two
tomato one chopped
salt as per taste
mustard oil one tbsp
garam masala powder one tsp
coriander powder half tsp
lemon juice one tbsp
Procedure
Heat oil in pressure cooker
once hot lower the flame and add
chopped green chili ,onion and garlic
stir for a minute and add tomato
followed by chopped brinjal and boiled potato
sprinkle salt,garam masala and coriander powder
mix and fry for two minutes ,add one fourth cup of water
pressure cook for one to two whistles.
Serve warm with Khichdi .
Recipe name Khilwan Khichari/Dry Khcichari

Recipe source cookbook
Preparation time 20 mins
Cooking time 25 mins
Ingredient
Rice one and a half cup
Toor dal half cup
salt as per taste
ghee one tbsp
bay leaves crushed three
cumin seeds half tsp
black pepper six
clove six
pearl onion eight
Preparation
soak rice and dal for 15 mins
drain and keep for seven minutes
Procedure
heat ghee in non stick wok/pressure cooker
lower the flame and add cumin seeds,bay leaves
followed by black pepper and clove
fry for two to three minutes
add baby onion fry for a minute
add drained rice and dal followed by salt
add enough water to cook the khichdi
reduce the heat and let it cook for 15 mins
serve warm with bharta and curd.

Other Khichdi recipes blogged at Asan Khana
Phalahar Sabudana Khichdi
Rice and Urad dal Khichdi for Makar Sankranti
Khichdi
Khichdi platter is joining 

Lets Cook Subzis for Roti Series 6 hosted by Tickling Palates
My Legume Love Affair 37 hosted by Susan of The Well Seasoned Cook.
Thats all friends,wish you all Happy Weekend,.
take care and Happy Blogging.