this kebab, originated somehwere in the ottoman empire, where it would be called lamb kofte or adana kabab . the muslim invaders who came to india from the 15th century onwards brought their cuisine and obviously over the years it got modified, chnaged a bit here and there, became a bit more spicy than what was originally made.
this is a version which i make for home and work and comes out beautifully everytime. this will make enough as a starter for about 4-6 people
minced lamb- 250 gm
onion chopped finely- about 1/2 – maybe 75 gm
chopped coriander- 2 sprigs
fresh mint- 2 sprigs
green chillies- 2 or more if you are extra adventurous
garam masala powder- pinch
oil- 20 ml
combine all the ingredients
cook a small bit in the microwave to check for seasoning
soak wooden skewers for about 10 minutes in water.
press about 25-30 gms of the meat in a sausage shape onto the skewers.takes a bit of practise, after a few hundred times will be easier.
cook on a hot plate, fry pan bbq anything really to the degree that you like.
serve as an appetizer or larger qtys as a main course.
this delicious pudding is a version of a panacotta, but we gave it a southeast asian twist when we made it and topped it with basil seeds soaked in water. they go a bit funny, and then we used those for garnishing the dessert. the result funky looking and delicious and gluten free too.
this recipe is designed to be made for a big bunch of people, because u have to use up the whole tin of mango, u could halve it but then use the mango elsewhere so it doesnt go waste
mango puree/pulp tinned – 1 tin (850) gms
gelatine-14 gm soaked in 60 ml room temp water
coconut cream- 400 ml
basil seeds- 5 gms
soak gelatine in water . soak basil seeds separately as well
heat up mango pulp and reduce to half. take off the heat and add sugar to sweeten.
heat up milk and cream. when boiled add in gelatine and mix well.
start too cool down, add coconut cream, when almost room temperature, add in mango pulp mix.
continue to cool down, mixing every few minutes.
pour into glass bowlsor wine/ martini glasses, and refrigerate atleast 2 hours to allow it to set nicely.
the basil seeds will have started to look like fish/ frog eggs by now, .spoon a little on top of the pudding before serving.
stories of foods from the world over, laced with a hint of sarcasm and some black humour, its not for everyone, but then never was meant to be..