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and obviously over the years it got modified, chnaged a bit here and there, became a bit more spicy than what was originally made.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
- turmeric powder
- garam masala powder- pinch
- cumin whole
- 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.+vegetarian 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
- milk500 ml
- cream 500ml
- sugar 100gm
- 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 eggs by now, .spoon a little on top of the pudding before serving.