Author: monicasawhney

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Chicken Seekh Kebabs


Chicken seekh kebabs are the ultimate party menu item. I’ve made them a couple of times at The Spice Club and they’ve gone down really well.  Making the mixture is pretty straight forward. It took a little bit of practice shaping the kebabs onto the skewers but once I did one successfully I was good to go. The secret to this recipe in my opinion is the last minute sauteeing of kebabs in dry masalas, lemon juice and fresh coriander. Also, if making this dish at a dinner party, although optional, adding the capsicum and red onion adds a nice splash of colour! Have a wee look…

Serves 8

What we need:
1000g chicken mince
3″ ginger, grated
4 cloves garlic, grated
3 tsp salt
2 tsp chilli powder
2 tsp garam masala
2 tsp coriander powder
1 tsp ground fenugreek leaves (also known as kasuri methi)
1/4 cup crispy fried onions (optional)
1/2 cup grated cheese (the milder the better, i used double gloucester)
1 slice worth of breadcrumbs (preferably white)
Garnishing (Optional):
2 tbsp butter
1 red onion, sliced
1 red pepper, sliced
Pinch of chaat masala, mint powder, carom seed powder
Squeeze of lemon juice
Handful chopped fresh coriander

How we do:

  • Preheat over to 250C
  • Place the mince in a bowl and add all of the ingredients listed above (apart from the red onion and pepper. Mix very well.
  • Evenly shape the chicken mince mixture along the length of metal skewers to shape into kebabs. (You can use wooden skewers too but if you do, remember to soak them in water for 20 mins so they do not burn under the oven).
  • Place skewers on a tray and place in the oven for 5 minutes.
  • Rotate the skewers and cook for a few more minutes until the meat is fully cooked.
  • Carefully remove kebabs from skewers and cut into small bite size pieces.
  • Heat butter in wok. Cook the red onion and capsicum for about 2 minutes. Add the kebabs and sprinkle on chaat masala, mint powder, lemon juice, carom seed powder and fresh coriander.
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Diwali Sweets-Part 3: Gajar ka Halwa (Carrot Pudding)

Gajar Halwa is the last recipe of my 3 part Diwali sweet series. Gajar halwa is an Indian carrot pudding and is possibly one of the easiest Indian desserts to make. It’s like comfort food for me and is perfect to eat warm on days like today when it’s grey, wet and miserable outside (if you live in Manchester). Also, being vibrant orange in colour it looks purdy on the plate. Check out the recipe below. Hope you’ve enjoyed these little sweet bites posts. I’m just glad I renewed my gym subscription at the right time of the year 🙂

Serves 4

What we need:
500g Carrots, grated
1/4 cup water
2 tbsp butter
1/4 can (100ml) Condensed milk
1 tsp Cardomom powder
Cashews/sliced pistachios for garnishing

How we do:

  • Add the carrots into a pressure cooker and add the water & steam the carrots for 2 whistles.
  • Carefully remove the lid and give the carrots a little mix.
  • Now add the butter, cardomom powder and pour in the condensed milk. Stir on a low heat.
  • Continue to cook on a low heat until everythings binds together and a pudding  type consistency forms.
  • Remove from heat and garnish with cashews and pistachios.
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Diwali Sweets-Part2: Gulab Jamun

Part 2 in the Diwali Sweets series brings gulab jamun. These are by far my favourite Indian sweets and I’ve probably consumed a gulab jamun too many over this festive period. They have a velvety texture and melt in your mouth within seconds. They’re like India’s version of doughnuts and are immersed in a warm, fragrant, sweet rose syrup. They taste perfect served warm with vanilla ice cream mmmmm..

Makes 15

What we need:
1 cup milk powder
1/4 cup all purpose flour
1/4 cup milk
3 tbsp room softened unsalted butter
1/8 tsp baking soda
Oil for frying
For syrup-
1 3/4 cup sugar
1 1/2 cup water
2 tsp cardomom powder
1 tsp rose water
sliced almonds and pistachios for garnishing

How we do:

  • To make the gulab jamuns, in a food processor,  mix the milk powder, flour and baking soda.
  • Now add the butter and slowly add the milk. (The dough should be slightly moist and soft. You can add more milk if needs be.
  • Remove the dough formed and it let it settle for a few minutes.
  • Add some oil to your palms and being to knead the dough on a clean surface until smooth.
  • Divide the dough into 15 equal portions and roll them into smooth balls (there should be no cracks).
  • Heat the oil on medium heat. Once hot, test it by adding a gulab jamun to it. If it is the right temperature it will rise to the top in about 20 seconds.
  • Fry the gulab jamuns for 7-8 minutes (You may need to do this in two batches as they will expand in size).
  • Keep rolling the balls to ensure they cooke evenly.
  • Drain excess oil on a napkin.
  • To make the syrup, add the sugar, water, cardomom powder and rose syrup. Mix well on medium heat until it begins to boil.
  • Remove from heat allow it to simmer whilst mixing.
  • Set aside.
  • Allow the gulab jaumuns to cool for a few minutes before adding them to the syrup. Let them sit in the syrup for about 20 minutes before serving.