How to make meat balls in Indian style | Gola kabab | Mutton(lamb) meat balls | Indian style meat balls

We (my family ) are omnivore by choice .We love our non -vegetarian dishes as much as we enjoy the greens (vegetables ).But a major part of our heart leans towards the non -veg;) yup its in our blood I suppose .It's all in the genes .If a hearty vegetarian meal is served with a non veg side dish then every thing served gets swept up easily and a broad smile hangs on the kids face .Aah!! and that smile makes my effort worthy.

Hariyali chicken tikka

Kebab's are always welcome in my household.They r the best, healthiest way of satisfying your never ending love for non veg food.They add a gourmet charm to your table.

 My little ones are crazy for kebab's.Lil Z usually hates spicy food (he has more water than his share of food while forced to eat spicy).

But when it comes to kebab's he has it as if there is no spice at all.I  have been making kebab's for so many years in the oven, on stove top but this one has been for sure the best one till date.
"oh yum, momma this is melting in the mouth".was the compliment by the kids."You can pursue your carrier as a chef ,"this was the compliment by Mr Z

.AAH   .......that was the best compliment I ever had.That really made my day. During my trial and error sessions with kebab's I have cracked the secret of juicy ,succulent full of flavour  kebab " POUNDING"  .this is an age old technique of tenderising the meat by slightly pounding the piece of meat  with a pestle or a hammer. By doing it the tissues of the muscle in the meat break ,resulting in soft kebab's .

if you think the best kebabs can be made in the oven then this recipe is gonna prove you wrong.
Here's how....... i made it.......

INGREDIENTS 

TO GRIND

• Coriander leaves  a hand full
• mint leaves a hand full
• 2 green chillies

• 300gms chicken(boneless)
• 4 tbsp hung curd
• 1 tsp ginger garlic paste
• 1 tsp chaat masala
• 1 tbsp oil
• salt to taste

METHOD

1. Soak the bamboo skewers in water for 3-4 hours.Wash the chicken and pat dry it on a kitchen towel
2. Cut chicken into bite size pieces.pound each piece by a pestle .
3. Marinate the chicken with all the spices,green paste, and oil for at least 4-5 hours .Over night marination would be recommended.
4. Heat a pan ,grease it with oil.place the chicken in the skewers and plate it on the hot pan .lower the flame and cook it for for 5 minutes .
5. Flip it  and cook it on the other side for another 5 minutes
6. You can see some water releasing into pan ,but don't worry it will gradually dry up.
7. Cook it on both sides until done.

Your kebabs are ready in minutes.........serve it with any dip of your choice,....enjoy

HAPPY COOKING

NOTES

1. Always use hung curd for kebab's.
2. Ive used a hammer for pounding the meat.
3. Use green chillies according to your discretion. 
4. If the water released is more u can increase the heat and dry it.

Linking this recipe to Tanyas event

easy chicken korma

Now u can ask me ,"How can a korma recipe be easy?"I will tell u how.This recipe is damn easy because u r relieved of the saga of frying or boiling the onions which we usually do for korma.

Really tired of the daily chores I just wanted to wind up the kitchen at the earliest.The clock in the kitchen was constantly warning me the time I was left with before my kids r back from school .

So I decided to go this unusual way or u can say a short cut and Alhamdulillah Iwas successful.though in life short cuts never lead to success but in kitchen...... at times they come as a saviour.Its a south indian style gravy with coconut,if u dont like coconut u can omit it.Tastes equally good with rice or chapathi.The recipe is as follows........

Easy chicken korma

 INGREDIENTS

• 500 gms chicken  
• 4 onions
• 2 tomatoes
• 2tbsp ginger_garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder 
• 1/4 tsp turmeric
• 4 tbsp coconut paste
• 2 badi elaichi
• 2 inch cinnamon
• 4-6 cloves
• 1/2 tsp jeera
• coriander leaves for garnish
• 2 tbsp oil
• salt to taste

Easy chicken korma

METHOD

1. Puree the onions in the blender.Heat oil and add the whole garam masalas to it.
2.  Now add the raw onion paste and saute it for good 10 -12 minutes until the raw smell of onions goes away.
3. Add chopped tomatoes and cook until soft.
4. Now add remaining ingredients and saute for  5 minutes till masala is incorporated with the chicken.
5. Add aglass of water and cook on medium heat until the chicken is done.
6. When the chicken is done and water is dried out the gravy comes nearer, saute it until oil leaves the sides.
7. Add water according to the desired consistency.
8. Garnish with coriander and serve with rice or roti.    

     Your chicken korma is ready .........enjoy with ur family.......bon appetite

NOTES

1. You can increase the quantity of chicken and spices according to ur requirement.
2. The 2 step in the method is the turning point of the dish. 
3. If sauteed well it turns out well.
4. I used dry coconut paste if u r lucky enough to have fresh coconut u can add it as well.
5. If u r having with rice u can have a thin gravy by adding more water.
6. I like to have less oil in my dishes if u enjoy much oilier non veg dishes(some like it that way) u can increase it.

Achari chicken

As the name suggests this chicken dish is made by blending chicken with the spices used in making pickles.The earthy flavour of mustard ,bitterness of fenugreek seeds,and the tangy lemon juice elevate this simple chicken to the next level of taste.This can be relished with paratha,steamed rice,pulao.But I recommend it with steamed rice  or paratha.This is the my Moms recipe . And now heading to the recipe.

ACHARI CHICKEN

INGREDIENT

• 500 gms chicken
• 3tbsp oil
• 1 1/2 tsp chilli powder
• 2 big lemons
• 1 tsp chilliflakes
• 10-15 garlic cloves
• 1 1/2 tsp mustard seeds  
• 1 tsp fenugreek seeds (methi dana)
• 1/2 tsp kalonji (onion seeds)
• salt  to taste

METHOD

1. Dry roast mustard seeds on low flame until they splutter.
2. Dry roast methi seeds until golden brown.
3. Grind together both seeds along with garlic to paste with out adding water.
4. Marinate the chicken with this paste,chilli powder,lemon juice ,salt and set aside for 1 hour.
5. Heat oil in a skillet , add kalonji let it splutter, add chilli flakes,the marinated chicken .
6. Cover and cook until the chicken is tender.
7. Add a little water if necessary.
8. with out adding water and little more of lemon juice it can be stored for 1 week.
9. garnish with onion rings and serve.

   

   ACHARI  CHICKEN

This dish is a perfect accompaniment for family dinners or friends gathering.when ever I make this dish it has to be clean bowled.Made it for husbands bachelor party  and it was a huge hit .Hope this dish brings applause to u too.

your comments inspire me a lot .do comment below if u like the dish

Linking this recipe to Tanyas event