Great Mutton Kebabs

mutton kebabs mumbai

                    Mutton Kebabs with Masala, Onion Chutney Mix and Chicken Tikka Masala 

I am absolutely addicted to the Mutton Seekh Kebabs from Amritsar Da Dhaba these days! One of my friends introduced me to them a month back and I have been hooked on ever since.

Amritsar Da Dhaba is this hole in the wall place just off Linking Road at Khar West. They have all sorts of North Indian dishes. So far, I have tried the Chicken Biryani, Butter Chicken, Chicken Tikka Masala and the Mutton Seekh Kebabs. The food is generally good. But the Mutton Kebabs are really to die for! They are soft, flavorful and satisfying. I have made everyone around me have them and everyone has loved them.

You can order the just Kebabs or Kebabs with Masala (I recommend with Masala). I prefer them to be medium-spicy (which is quite spicy already). If you are feeling adventurous, you can ask the guy to make them spicy. And you get this onion and chutney mix complementary which is very tasty too. The whole thing goes great with plain Pav.

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Bookmarked: 24/02/2014

The last month has been such a roller coaster ride. I have come across so many things that I want to write about but there is just no time!

Here is a small list of some great stuff I came across in the past few days. Hope you enjoy it!i

I found this really great thesaurus for cooks 

Love this post about things you can make with cake-mix

A nice list of books for food lovers

This article answers all questions about dutch processed vs natural cocoa powder

David Lebovitz talks about what to do with the green germ from garlic

Love these custom kitchen storage and organizers

A much-needed way to peel an entire head of garlic in 10 seconds!

Very informative article about uses and ideal temperatures of cooking oils

I would love to visit these fictional restaurants that came to life

20 great time saving cooking tips from the experts

Here is the best way to peel hard boiled eggs

17 facts about pineapples you didn’t know

And to wrap up, for all those living in India, here is the perfect guide on buying mangoes this season!

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Surmai (King Mackerel) Fry: Konkani Recipe

I have been wanting to make Fish Fry ever since I tried the Surmai Fry at the rural products exhibition a couple of weeks back. Strangely, no one at home has ever cooked fish at home before and I had no clue how to go select/cut/clean/cook fish!

Luckily, there is quite a big fish market a stone throw away from my home and I could find really fresh fish there. The fisher-woman was kind enough to cut and clean the fish for me. In the end all I had to do was marinate the fish and fry it!

After researching a bit, I decided to go with this Konkani Fish Fry recipe. It seemed a little spicy for my taste so I adjusted the proportions a little. It only took me 20 minutes and the fish turned out great too!

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Recipe

Ingredients

1 medium Surmai (King Mackerel)

8 cloves of Garlic

1 tbsp Red Chili Powder

2 tbsp Tamarind Paste*

1/8 tsp Turmeric Powder

Salt ti taste (I added 1/2 tsp)

About 3 tbsp Suji (Semolina)

Oil for frying

Method:
20140202-134402.jpg1. Rinse the cut fish well and set aside.

20140202-134420.jpg2. In a small bowl, mix together the tamarind paste, red chili powder, turmeric powder and salt to make a spicy paste.

20140202-134437.jpg3. Coat each of the fish pieces with the spicy paste. Put the fish in the refrigerator and let it marinate for 15-20 minutes.

4. Once the fish has marinated, heat about 2 tbsp oil in a shallow pan on medium flame.

20140202-134454.jpg5. Roll each piece of fish in the suji and then drop it in the hot oil. (You might have to add more oil as each piece will absorb some.)

20140202-134506.jpg20140202-134534.jpg6. Fry the fish for about 3 minutes on each side. Once a piece is golden brown, remove it from the oil and on to a tissue paper. Serve hot.

*Tamarind Paste

Ingredients

Handful of Tamarind Pulp

2-3 tbsp Water

Method

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Soak a handful of tamarind pulp in 2-3 tbsp of lukewarm water for about 15 minutes. Mash the tamarind a little and then strain to get tamarind paste.

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Of Kombdi Vade And Surmai Fry

Dinner this evening was a very interesting affair. After a long and tiring (but productive!) work day, I landed up at Bandra Reclamation to check out the Mahalaxmi Saras exhibition and grab some amazing food.

This Mahalaxmi Saras exhibition is a handicraft and rural products exhibition that takes place every year around January. The handicrafts make for great purchases. But what is more interesting about this exhibition (at least for me) is that, in the food court, there are villagers from different parts of the state selling their traditional home food.

There is everything from Zunka Bhakar to Fried Crabs to Puran Poli. And it is all really tasty! Here are some photos from my visit.

20140123-231021.jpgFish fryKombdi vadeKombdi Vade (Chicken curry with Fried Bread). The green chutney on the side was really good too!

20140123-231036.jpgBhakri (typical Maharashtrian bread) and Methi Sabzi

20140123-231028.jpgSurmai Fry (Fried King Mackerel)

Puran PoliMonster-sized Puran Poli (I didn’t have the heart to have this one for dinner!)

The exhibition is on till 27th January. If you live in Mumbai, I urge you to drop by and grab a bite here.

P.S. There are also some stalls selling authentic masalas for chicken, mutton and vegetables if you would like to try making some of this stuff at home :)

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Bookmarked 19/01/2014

It’s a really busy time at work and I haven’t been doing a lot of other things. Hopefully things will be more relax by this month end and I can get back to doing fun things. Meanwhile, here is a quick round up of some good things I read in the past couple of weeks:

I can’t believe that I lived in France for 3 years and haven’t tried even half of these 44 classic French meals

It’s funny how toast has become the latest food craze in San Francisco 

Some great time saving cooking tips from experts

This glow in the dark ice cream seems interesting

A nice article on cooking for newbies

Love this MasterChef scrambled egg recipe

Another nice article on the most influencial chefs of 2013

And lastly, since I have never had any formal cooking training (and can end up with some major disasters in the kitchen at times) I decided to do some serious reading on the topic. I got my hands on this book and it seems like its the perfect place to start!

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