​Harre Masale ki tikkiya kabab
"Green curry" chicken kababs

Please note this dish requires shallow frying and should be only made by someone who feels they can competently handle hot frying. Children should not be anywhere near a hot oil pan!!

Children may be able to assist with adding in ingredients. However it is also best for children not to handle raw chicken with their hands, as they may not wash thoroughly afterwards, unless properly supervised.

½ kg  Chicken breast Minced (once minced)
6-8 tblspn Coriander Chutney depending on how strong you want the flavour. 
1 ½ tblspn Ginger paste
1 tblspn Garlic Paste
Salt to taste (about ¾ tblspn)
Chilli powder to taste (about ½ tspn for mild heat)
1 slice of bread soaked in a little bit of water (about 6-8 tblspns) once soaked mush up by hand.

***
Coriander Chutney:
1 bunch thoroughly washed and roughly chopped including stems
½ lime's juice
½ lemon's juice
1/4- 1/3cup Water 
Garlic 3-4 cloves
Salt to taste ( about ½ tblspn)
***

METHOD:

Firstly prepare the Coriander Chutney
In a blender add all the ingredients for the chutney and blend.

If you feel it is not blending and needs a bit more water add little bit at a time, but be careful not to be tempted to add too much water! We are looking to make a thick smooth chutney otherwise the kabab mix will get too watery.


Next in a high sided mixing bowl, add all the ingredients to the chicken mince and mix well using a wooden spoon or clean hands. 

Please note if using hands you MUST wash your hands thoroughly after handling raw chicken with anti-bacterial soap, as raw chicken may contain harmful bacteria.

Also all utensils and equipment that come into contact with raw chicken need to be thoroughly washed to reduce the risk of spreading bacteria.

Cover bowl with cling film (or the likes) and leave to marinade in the fridge for about half an hour.


COOKING:

-Remove chicken mix from fridge.
-Place a medium frying pan with about 1/2cm depth of cooking oil on medium heat and allow to warm up.

Once the oil has heated up, takes about 5 mins depending on your equipment, (Check by placing your hand now and then for a couple of seconds about a span above the oil, when you feel heat on your palm coming from the oil it is ready) turn the heat down to a medium-low flame.

 
-Next using a table spoon (or your hand), scoop up a small ball sized portion (about 3-4cm in diameter) from the main mix.
-Gently and very carefully place the portion into the heated oil, then using a table spoon flatten out the ball into an even disc.
Keeping going until the pan is full.

TAKE IMMENSE CARE THAT YOU DO NOT DROP IN FROM TOO HIGH OTHERWISE THE HOT OIL WILL SPLASH UP AND MAY BURN!
Ideally you can "drop in" from about a finger's thickness above the oil. if you do it slowly and carefully it will not splash back. 

-Let cook on one side for about 3 mins
-Next using a flat slotted frying utensil, turn the kabab over on to the other side to cook other side for about 3 mins.
-Keep turning and cooking for further couple of minutes on both side until golden brown.


You may need to adjust your heat as you are cooking:

-If they are cooking too fast it is important to turn the heat down and let the kebabs cook through thoroughly.

**It is dangerous if food is not cooked through properly**

-If you have cooked for 10 minutes and the kebabs do not appear to be colouring at all, Turn up the heat to a medium flame and continue cooking and flipping in between as you have been doing.

In total roughly it takes about 15 mins to cook a batch depending on your equipment.

When you feel that your kebabs are cooked carefully remove one with a slotted frying utensil and place on a plate. Using a knife, carefully (remember it will still be piping hot!) cut in quarters to see if the kebab is cooked through and is white all the way through, there should not be any pink left inside.

Once fully cooked and golden brown in colour using your slotted frying utensil carefully remove the kebabs from the oil, draining any excess oil and place on a dish which has been lined with 2 leafs of kitchen towel. This will help soak up any excess oil. ( A chip drainer or cooling rack work fine too.)

Continue frying the rest of the batches of the kebabs as above.

(The chicken mince mix can also be frozen, but prior to the addition of bread. Raw Chicken mince should not be kept in the freezer for more than 6-9 months)

Serve Hot as a snack with the left over coriander chutney (or any other choice of sauce) or as part of a meal with rice, daal, your left over coriander chutney and another curry dish as well if you like. 

Bon appetit!

Inspired from My Majhley phophi's (paternal aunt's) famous mouth watering chicken pakoray


Please note this dish requires deep frying and should be only made by someone who feels they can competently handle hot deep frying. Children should not be anywhere near a hot oil pan!!

Children may be able to assist with adding in ingredients. It is also best for children not to handle raw chicken with their hands, as they may not wash thoroughly afterwards, unless properly supervised.
​

INGREDIENTS:

1/2 kg Minced Chicken Breast (minced through once)
2 Eggs

Salt to taste (about 1/2-2/3 tblspn)
Black pepper to taste (about 1/3 tspn)

1/4-1/2 tspn Chilli Powder ( depending on how hot you want them)
1 tspn Whole White Zeera
2/3 tspn White Zeera Powder
1 tspn Corriander Powder
1 pinch Garam Masala Powder

1 tspn Ginger Paste
1 1/2 - 2 tspn Garlic Paste

1 tblspn Soya Sauce
1 tspn Apple Cider Vinegar (or any other vinegar)

3-4 tblspn Cornflower Powder


METHOD:

-In a high sided mixing bowl place in your prepared chicken mince.
-Add all dry spices to the chicken mince.
-Next add the soya sauce and vinegar.

-Break in the eggs in a separate small (preferably clear "pyrex" style bowl) so that you can see if there are any shells that may have slipped through, remove any shell and then add to the mince mix.

-Next mix well with a wooden spoon or with a clean hand.

Please note if using hands you MUST wash your hands thoroughly after handling raw chicken with anti-bacterial soap, as raw chicken may contain harmful bacteria.

-Cover with cling film (or the likes) and place in the fridge for about half an hour (or until ready to cook)

PLEASE NOTE:
Raw chicken should not be kept out of the fridge for longer than necessary and should not be stored in the fridge for more than 48 hours

TOP TIP:

If you are planning on leaving the mix for more than 2-3 hours, its best not to mix in the egg until just before cooking time.



COOKING:

-Take your mix out of the fridge and set aside for about 10 minutes to just take the edge off the chill (especially if using hands to place in the balls).

-In the meantime on medium heat, place a medium sized frying pan filled up to 4cm with cooking oil. (Which has sides that are a minimum of 5cm).

Alternatively you can use a deep fryer, but as it uses up too much oil it is not my recommended choice of equipment.

-Add the cornflour powder and mix in well with a wooden spoon/clean hand.

Please note if using hands you MUST wash your hands thoroughly after handling raw chicken with anti-bacterial soap, as raw chicken may contain harmful bacteria.

Also all utensils and equipment that come into contact with raw chicken need to be thoroughly washed to reduce the risk of spreading bacteria.


DEEP FRYING:

Once the oil has heated up, takes about 5 mins depending on your equipment, (Check by placing your hand now and then for a couple of seconds about a span above the oil, when you feel heat on your palm coming from the oil it is ready) turn the heat down to a medium-low flame.

 
-Next using a table spoon or your hand, scoop up a small ball sized portion (about 2-3cm in diameter) from the main mix.
-Gently and very carefully place the portion into the heated oil. Keeping going until the pan is full.

TAKE IMMENSE CARE THAT YOU DO NOT DROP IN FROM TOO HIGH OTHERWISE THE HOT OIL WILL SPLASH UP AND MAY BURN!
​
Ideally you can "drop in" from about a finger's thickness above the oil. if you do it slowly and carefully it will not splash back. 

-Let cook on one side for about 3 mins
-Next using a flat slotted frying utensil, turn the balls over on to the other side to cook other side for about 3 mins.
-Keep turning and cooking for further couple of minutes on both side until golden brown.
You may need to adjust your heat as you are cooking:


-If they are cooking too fast it is important to turn the heat down and let the balls cook through thoroughly.

It is dangerous if food is not cooked through properly.

-if you have cooked for 10 minutes and the balls do not appear to be colouring at all. turn up the heat to a medium flame.

It should take about 15 minutes in total to cook one batch depending on your equipment.


When you feel that your balls are cooked carefully remove one with a slotted frying utensil and place on a plate. Using a knife, carefully (remember it will still be piping hot!) cut in half to see if the ball is cooked through and is white all the way through, there should not be any pink left inside.

Once fully cooked and golden brown in colour using your slotted frying utensil carefully remove the balls from the oil draining any excess oil and place on a dish which has been lined with 2 leafs of kitchen towel This will help soak up any excess oil. ( A chip drainer or cooling rack work fine too.)

Continue frying the rest of the batches of the balls as above.

(The chicken mince mix can also be frozen, but prior to the addition of eggs and cornflour. Raw Chicken mince should not be kept in the freezer for more than 6-9 months)

Serve Hot- plain or with a selection of sauces. 

Enjoy!
​

​Please note this dish requires deep frying and should be only made by someone who feels they can competently handle hot deep frying. The dough can be kneaded and rolled out by children, but children should not be anywhere near a hot oil pan!!
 
INGREDIENTS:

3 cups self raising flour
⅓ cup oil
8 tblspn yoghurt
¾ tspn baking powder
1 tspn sugar
Salt to taste
 
METHOD:
 
Mix all the ingredients in a high sided mixing bowl and knead into soft, but not sticky dough.
Leave to rest for about half an hour
 
Divide into small balls should make about 12-14 portions.
On a clean flat surface/or your wooden "roti" board,
Evenly roll out into "circular discs" with a rolling pin to a thickness of 3-4mm (please note these are rolled out thicker than chapati bread).
When rolled out they are not bigger than your palm.
Next deep fry them on a medium heat.
 
Deep frying:
 
Equipment:
-Medium frying pan:-
one which is bigger in diameter to your rolled out batoreys by at least 4cm (i.e. if you put your rolled batorey in the empty frying pan in the centre, then there should be about 2cm space from all sides from the edge of the batorey to the wall of the pan, therefore allowing room for the batorey to safely expand while cooking. The pan should also have a wall that is at least 5cm high so that the oil can be safely filled to 4cm of depth. Alternatively you can use a deep fryer, but as it uses up too much oil it is not my recommended choice of equipment.

-Slotted flat frying utensil

-Flat "oil draining dish"- any chosen dish lined with two leafs of disposable kitchen towel to soak up excess oil, or chip drainer, or even a cooling rack works fine.
 
 
On a medium high flame place your correct sized frying pan that can be safely filled with cooking oil to a depth of 4cm.
Once the oil has heated up, takes about 5 mins depending on your equipment.
(Check by placing your hand now and then for a couple of seconds about a span above the oil, when you feel heat on your palm coming from the oil it is ready)
Turn the heat down to a medium flame.
Using the flat slotted frying utensil gently and carefully lower one rolled out batorey into the heated oil by placing one rolled out batorey onto the utensil and lowering it into the oil.
 
Next using the flat slotted frying utensil, gently press down on top of the batorey in the centre of the batorey while gently and very slowly swivelling it around in the oil. It's kind of like a pressing and turning quarter circle anti-clockwise motion. This will encourage the batorey to puff up. Do this for about 30-40 seconds then place the utensil tip in the oil on to one side of the frying batorey and gently using the tip VERY CAREFULLY "splash" a little oil on to the top towards the centre of the batorey. This helps it puff up into a nice fluffy batorey.
Once golden, which takes about 1 -1:30 minutes depending on your heat, using the utensil CAREFULLY lift out the batorey from the oil and place on a "oil draining dish".
After few minutes they can be transfered to your serving dish.
 
Fry all the batorey as above.
Serve immediately.
 
It can be eating alone, covered with sugar (or the likes) and rolled or eaten with a savoury curry.