While most of you must be busy with last minute sugary beautiful baking ( I don't want to believe there are people who are all planned and relaxed at the moment, its important for my happy life) I want you to make a little room for the ugly green stuff in your kitchen.
Sure, its not festive looking but in a minute I'll tell you exactly why it deserves to be loved.
Though we will not be having the "holiday season" around this part of the world, we just had a holiday season a month ago with all the Eid celebrations. Whatever be the occasion, when it comes to holiday season, you should be on holiday! Sure spending time in the kitchen is part of the whole joy of holiday cooking and baking but you don't want to labor whole day in kitchen and by the time to get to the table you loose all the appetite for fun or food. Which is exactly what I end up doing on holidays by the way.
Quick marinates are a great way to enjoy meals that are big on flavor and not so much on the time factor.
Make this green stuff, mix it with the meat of your choice, chicken, beef or mutton and you can decide what you want to make with it. Feeling like some exotic meatballs tossed with your pasta? Just roll the them into balls. Feeling like a burger would surface for the day?Just flatten them like a burger. And want to impress your near and dear ones with some delicious kebabs? Just do what I did, roll them like kebabs. If you got left over, roll into a roti, paratha, pita bread what ever you have handy and make amazing kebab sandwiches.The thing is, this ugly green stuff is so delicious, it makes everything else taste great. The truth is, I'm just trying to convince you to make this. I don't know how holidayish this is but its delicious. Thats all.
This is quite literally a green kebab. The herbs proportion might look a bit off but trust me it works beautifully. The mixture is also a bit on the wet side but thats what lends to creamy and soft kebab.
Hara Malai Kebab/ Malai Seekh Kebab/ Skewered Green Creamy Kebab
1/2 kg minced meat (lamb/mutton/beef)
1 egg (beaten)
1/4 cup bread crumbs ( I use panko)
Salt to taste
1 tbsp vegetable oil to fry
1 cup coriander leaves ( roughly chopped)
1/2 cup mint leaves (roughly chopped)
2 green chillies (adjust to taste)
2 tbsp sesame seeds
4 tbsp thick cream/creme fraiche
1/2 tsp black pepper
1 tsp garam masala
2 inch ginger (1 1/2 tbsp ginger paste)
3 cloves garlic (1/2 tbsp garlic paste)
Grind all the ingredients for the paste. The sesame seeds don't really need to be grind, so you can add that later but my food processor doesn't get to it anyway!
Mix it with the meat. Add the crumbs and egg. Don't beat the hell out of the mixture, mix well but mixing way too much lends to tough kebabs.
Shape them on skewers.
In a frying pan, heat the oil. Cook the kebabs on each side for 3-4 minutes. PLEASE don't over cook it. People generally are skeptical about raw meat and overcook the kebabs ending with a dry mess.
Serve with mango mint chutney, coriander mint raita or ketchup. M loves ketchup. He eats everything ketchup. Whats wrong with him. Please help!
Happy Holidays And Wishing In Advance A Very Prosperous And Happy New Year.
Submitting this recipe for the Get Grilling 2011, Summer Food Event. “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle,Emile Henry, Rouxbe and ManPans.