Chicken Kabab with Spinach - Tomato Chutney

Chicken Kabab with Spinach - Tomato Chutney

Simple and quick Chicken Kababs to go with healthy  Green leafy chutney.

Chicken Kabab
Ingredients
250 grams Boneless Chicken cut into pieces
1 small Onion minced
2 Green Chillies
4 Garlic Cloves
2 tbsp Coriander Leaves
1 tsp Lime Juice
Salt to taste
1/2 tsp Garam Masala powder
1 tsp Roasted Cumin seeds
2 tbsp Roasted Chana Dal
1 tbsp Oil

Method
Take a grinder, add chicken pieces, green chillies, garlic cloves, coriander leaves, salt, lime juice, roasted Chana dal, Garam masala and roasted cumin seeds. Coarsely grind the chicken pieces. Add the onion and churn it once more. The chicken paste will bind well and form a dough. Take bamboo skewer. Soak it in water for 2 minutes. Take water in a bowl. Dip the palms in water. Take a big lemon size chicken mince ball. Take a bamboo skewer. Insert the bamboo skewer in the chicken mince ball. Holding the skewer with one hand, press the chicken mince ball and spread the chicken mince ball on the skewer. Drizzle oil on the Kababs. Grill the kababs on the gas on medium flame till  brown in colour from all the sides. Serve it with salad and spinach and tomato chutney.

Spinach and Tomato Chutney
Ingredients
1/2 cup chopped Spinach
1 Tomato chopped
2 Garlic cloves
1 tbsp Roasted Chana dal
1/2 tsp Lime juice
Salt to taste.

Method
Grind all the above ingredients into a paste to make chutney.

Healthy Paya Soup

Healthy Paya Soup
Ingredients
6 pieces of Paya
2 Tomatoes chopped
1 big Onion chopped
3 Garlic cloves chopped
1/2 cup Spinach chopped
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1/2 tsp Pepper powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
Salt to taste
1 tbsp Lime juice
2 tbsp Coriander Leaves for Garnishing

Method
Take a big pressure cooker. Add all the ingredients except lime juice and coriander leaves. Add 8 cups of water. Pressure cook it on slow flame. Give 10 to 12 whistles... Let the pressure release and simmer for 15 minutes on or more till the payas  are tender on slow flame. Add lime juice and coriander leaves... Serve it hot with Pav.

Su's Food Venture - Cup Cake Eco Friendly Ganesh....

Cup Cake Eco Friendly Ganesh.... #cupcakesganesha 

3000 cupcakes were made by 100 Mumbai Home Bakers to make Eco friendly cupcake Ganesha. The cup cakes were later  distributed among the underprivileged children. This was the brainchild of Rintu Kalyani Rathod, and was executed by the Food Army team, who had made Chocolate Ganesha last year which was dissolved in milk and distributed among the underprivileged children. There were many volunteers who in many ways opted to help in this noble cause. Some of the volunteers provided the raw materials in terms of chocolates, sprinklers, food colours.... Some of them made Ganache. Some of the volunteers opted to pickup cupcakes for different destinations and get it to the venue. Some came to help at the venue a day before and on the day of the event too. 

The cupcake Ganesh  was open to the public on Sunday 6th September 2015 from 10 am to 6 pm at Ramkrishna Mission Khar. This event was inaugurated by the Ramkrishna Mission Sawmiji, Swami Sarvalokananda Ji. There was a blood donation camp put up at the venue. 

The day was packed with activities for the volunteers. The volunteers packed around 300 gift bags and food boxes during the afternoon break to give away to the underprivileged children.

Photo Coutersy - Anupama Porohit

 Some of the B.M.C school children were invited at the venue. There was magic show put up for the children in the evening.

 The public began to pour in for the darshan. No one went back empty handed, Prasad was distributed to all the devotes. The atmosphere was filled with devoutness.

Photo Coutersy - Anupama Porohit

After the magic show,  Aarti was conducted by one of the Bramhachari Maharaj from Ramkrishna Mission. 

Photo Courtesy - Anupam Porohit

This was followed by Visarjan. The event came to an end by distributing books, bags, water bottles, eatables and cupcakes to the children. 

Photo Courtesy - Anupama Porohit 

Later on the extra cupcakes were distributed to other underprivileged schools and other poor children.
This experience left me in high spirits..

Kesar Pista Barfi Handi filled with Malai Rabdi...

Kesar Pista Barfi Handi filled with Malai Rabdi...

Kesar Pista Barfi
Ingredients
1 cup Pistachio powder
1 cup Cashewnut powder
1/4 cup Khoya
1/2 cup powder Sugar
2 pinch of Saffron
2 tbsp hot milk
1 tsp Ghee
1 tsp Almond flakes for garnishing
1 tsp Pistachio powder for garnishing

Method
Take a mixing bowl. Mix pistachio powder, cashew powder and sugar. Take 2 tbsp hot milk, add saffron and let the saffron soak for 5 minutes. Take a pan. Add the Khoya. On low flame, cook the Khoya for few seconds, add the dry ingredients. Mix it. Add the saffron milk. Keep stirring the Barfi.... till it starts to leave the pan edges. Grease a plate. Pour the mixture. Let it cool a bit, but it should be still warm to shape the Barfi.  Apply ghee on the palms. Knead the mixture so that the mixture becomes smooth and forms a dough and it will be easy to shape it. Take a palm size portion and give it a handi shape. Make a hole in the handi to fill it with Malai Rabdi. Once the handi is made.. Sprinkle Pistachio powder and almond flakes on the handi. Sprinkle some pistachio powder on the Rabdi.

Malai Rabdi
Ingredients
500 grams Full Cream Milk
5 tbsp Condensed Milk
1 pinch of Cardomon powder

Method
Heat and simmer the milk on low heat. Reduce the milk to 1/2 the quantity. Add the condensed milk and cardamom powder. Let it simmer and keep on stirring constantly till the milk has become thick....
Take it off the flame and cool it.

Bhappa Hilsa Fish

Bhappa Hilsa Fish
Ingredients
6 pieces of Hilsa fish
1 Garlic clove
3 tbsp of Mustard seeds washed and soaked in water
1 tsp Poppy seeds
2 tbsp Curd
4 Green chillies slit
Salt to taste
1 tsp Turmeric powder
2 tbsp Mustard Oil

Method
Marinate the fish with 1/2 tsp Tumeric powder and salt. Drain the water out of the mustard seeds, take a grinding jar. Add the mustard seeds, poppy seeds, garlic, 1 green chilli and curd. Grind it into a fine paste. Add 1 tbsp or more water if required. It should be a thick paste. Strain the paste. Add mustard oil, salt and the remaining turmeric powder into the paste. Mix it. Apply the paste on the fish. Take a steel vessel with a tight lid on top. Transfer the fishes in the box add the chillies. Cover the lid. Put it in a steamer and steam it till done. Serve it hot with hot Steamed Rice.