The children are back to school. We had a fun & rejuvenating holiday this time, doing nothing much – waking up late in the morning, lazing around, reading, decorating together, cooking/baking & a small trip to the Polar Express Train Ride ( This was just awesome- the kids had a blast). Now again I am back to scheduling my time, cooking healthy & nutritious food for dinner & to pack for lunch. So I try to put in as much as I can in the meals I make. This is one of those recipes, which has the protein, carb & veggies all in one. Instead of the regular roti or parathas/flatbread which should be accompanied with a side, this is kind of all in one meal & tastes great & awesome non messy for packed lunch with a side salad & yogurt.

I have used 3 kinds of flours here – Wheat, Corn & Chickpea, along with a few grated root vegetables & some spices. It resulted in a very fresh, crisp, savory, healthy paratha/bread.

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Goan cuisine has very strong Portuguese & Iberian connections. The  art of baking bread was brought to Goa by the European Missionaries. The bread came to be such an essential part of a Goan breakfast that there came a time, “towards the end of the Portuguese rule, when every village had its own local bakery.” Goan bakers adapted the European influence and added local ingredients to their bread giving it a very distinct Goan flavour. They used to use toddy instead of yeast for leavening.

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Kabab ( Also known as kebab, kabob) refers to meat dishes in the Middle East, Mediterranean, South and Central Asia, Africa, consisting of grilled meat on skewers or sticks. In America its more popularly known as Shish Kabob.

Sheekh Kabab is what it is called in India (Sheekh is the Iron Rod and Kabab is the Meat) and is usually cooked in the tandoor. The indirect heat from the tandoor cooks the meat very slowly while retaining all the moisture. This makes the kababs soft morsels of yum!!

Ingredients: 

1. 1lb minced/ground Chicken
2. 1/2 Small Onion chopped very fine
3. 2 teaspoons cilantro chopped very fine
4. 1 tablespoon garlic paste
5. 1 teaspoon ginger paste
6. Salt to taste
7. 1 teaspoon fresh coarsely crushed peppercorns
8. 2 tablespoons corn starch
9. 1/4 teaspoon garam masala
10. 1 teaspoon Cumin seeds (rub them in the palm of your hands to release the flavor)
11. Ghee to brush the kabobs and cook in it.
12. 1/3 teaspoon turmeric
13. A pinch of Orange food color (Optional)
14. 1 tablespoon sour creme
15. 4 hot green peppers (like serrano) chopped fine
16. 1 teaspoon carom seeds (ajwain seeds) – crushed

Preparation:

Minced Chicken mixed with all the ingredients

Mix all the ingredients above except the ghee and let it sit for for about 15 minutes.

Skewered Chicken

Take a handful of the mix, flatten it and roll it into sausages and insert the skewers through it. Brush them with ghee.

You can either grill them on the outside grill. Or you can do it in the broiler (preheat the broiler to 375 and cook on foil till done but not blackened).

Shish Kabob

I have done these on a skillet on the stove and it works just fine. Brush the skillet with ghee and place the skewers. Cover and cook for about 6-8 minutes and then uncover and cook at high heat. Turn around the skewers to cook on all the sides.

Serve with grilled tomatoes and Jeera rice.

Asafoetida

Asafoetida (Hing): This is sap from stem and root of a plant, dried into a hard resin. It has a very very strong aroma.
I personally use it in preparation of Lentils and Dry Fries.

Bay Leaves

Bay Leaves (Tej Patta): Dried bay leaves. They are browned in oil first increase the aroma.

Carom Seeds

Carom Seeds (Ajwain): These are pungent ( like Thyme), but looks like celery seeds. Very strong flavored. It also has good digestive properties.
I mostly use it when I make Parathas.

Cinnamon

Cinnamon (Darchini) This is actually dried bark of a tree. It’s an ingredient of Garam Masala.

Clove

Cloves (Laung): Cloves are dried up flower buds. Used as a part of Garam Masala in the ground form, or in the stick form in meats and vegetables.

Coriander Seeds

Coriander Seeds (Dhania): These seeds are actually dry seeds of the regularly used fresh cilantro. These seeds are usually used in the ground form to be a part of various spice mixes, like Garam Masala, Sambar Powder.

Cumin Seeds

Cumin Seeds (Jeera): Very commonly used and in various dishes. Its used both whole and dry roasted and ground.

Fenugreek seeds

Fenugreek Seeds (Methi) : Angular buff colored seeds having a slightly bitter taste. One of the mixtures of Panch Foron. The unripe, raw seeds are cooked as side dishes in certain parts of India and they are not bitter!!
I use these seeds quite frequently, especially in the Makhani masala.

Fennel Seeds

Fennel Seeds (Saunf or Mouri): These look like Cumin Seeds, but when looked closely they are actually greener and wider. Fennel is another ingredient of the Panch Foron.These are also dry roasted and used with tiny sugar candies to make mouth freshnersafter meals. Fennel is known for its digestive qualities.

Green Cardamom

Green Cardamon (Choti Elaichi) : These pods holds tiny little balck seeds inside. The seeds are taken out and used whole in cooking or in the from of powder. Its used in a LOT of Indian cooking whether it be vegetables, meat, rice or even desserts. Cardamom is also an important part of Garam Masala.

Cardamon Black(Badi Elaichi) : These are bigger than the small green cardamoms and black in color. Has a much stronger aroma.

Mustard Seeds

Mustard Seeds (Sarso or Rai): These are usually added to hot oil to season vegetables, lentils, rice and pickles. Mustard is also ground and used in cooking fish and vegetables in the Eastern part of India.

Nigella/Kalonji

Nigella (Kalonji/Kalo Jeera) : These are tiny black seeds mostly forming a part of the Panch Foron. They are also used in breads (tandoori rotis), parathas, and to season some vegetables. In the Eastern India this is extensively used to season fish.These are tiny black seeds mostly forming a part of the Panch Foron. They are also used in breads (tandoori rotis), parathas, and to season some vegetables. In the Eastern India this is extensively used to season fish.

Nutmeg

Nutmeg (Jaiphal): These are seeds of a fruit. The part that is actually used is the inner part of this seed. Its used in ground form, mostly in biriyanis. Unlike in western countries, its almost never used in desserts in Indian cooking.

Panch Foron

Panch Foron: This is a five mix spice. “Panch” means “five”. The following are used in equal amounts:
Cumin Seeds
Mustard Seeds
Nigella Seeds
Fenugreek Seeds
Fennel Seeds
This is extensively used in East Indian cooking.

Red Chilli Powder

Red Chilli Powder: This is ground up red chili powder.

Red Dry Chilli

Red Dry Chilli: This is the hot peppers dried up, esp. the cayenne pepper type. They have different flavor then the green hot peppers are are usually sizzled in oil and cooked up with the vegetables or meat.

Saffron

Saffron (Kesar): This is probably the most expensive spice. Looks like tiny orange threads, these are actually the stigmas of a flower called crocus.
Adds beautiful flavor and color to rice dishes, gravies and desserts.

Turmeric

Turmeric: Turmeric is actually a ginger like rhizome in the raw state. The inside is orangish yelllow in color. The rhizome is dried and ground for the purpose of cooking. It gives the food a yellowish color. Turmeric is also known for its antiseptic qualities. Raw turmeric is often times ground into a paste and used to improve skin and complexion.