Methi Murg Tangdi Kebab

It’s the last weekend before school re-opens (Yay!) and I decided to treat Nabeel with his favourite food – Chicken. It’s Ramzaan too so I narrowed down on an Indian recipe this time which would double up as our iftar treat 🙂
On an average, Non-Indian recipes (read baking recipes) out number Indian recipes on my blog, why? Because, I usually am bored cooking up the everyday (& boring) dal, chawal subzi, that’s why the blog recipes are an exclusive affair to keep the interest alive. Therefore, today’s recipe is a sumptuous Indian Grill – Methi Murg Tangdi Kebab.

methi murg tangdi kebab

Before moving onto the recipe here is a bit about why this title. Honestly, this is the very first time I struggled to name my dish. I like my recipe titles to be very clear and straightforward, so that even before you get to the recipe you get a fair idea of what it’s going to be just by reading the title. Methi Murg was incorrect because that name is commonly used for a gravy based dish…so misleading. Since it’s a grill I wanted to use the word kebab, but technically kebabs are made of minced meat and this one is not. I had to fit in the word “tangdi” (chicken drumsticks / leg) any how along with kebab and this is the best I could come up with. I personally find the title a bit too long and if you too, then please bear with me.

Sorry, let’s get back to the recipe.

chicken kebab

I made the most of the sun these last few days by drying leafy vegetables in order to preserve them for a longer duration. I dried Methi / Fenugreek, Mint / Phudina and Lemon Grass, it’s so simple to do so; the flavours also intensify giving the dish a very good aroma and taste. Plus, it is very easy to store as the bunch of fresh leaves reduces to 1/4th (or even less) of its original size.
I used part of the dried methi to make khakhras, a snack the family loves. And then, some of it to make this grill.
I have shared a short note on how to dry methi leaves at home. I urge you to do so. But, if you are not in the mood to do so use the readily available “kasuri methi” for the dish.

How to dry fresh methi / fenugreek leaves at home?
1. Separate out the leaves from the stalks and spread them out on a big steel or glass plate.
2. Keep the leaves to dry out in the sun till they wilt. Direct drying in sunlight will take about 6 hrs.
3. Alternatively, dry roast the leaves in the oven at a low temperature of 50C for an hour or so.

Yes, finally coming to the recipe.

indian grilled chicken

Methi Murg Tangdi Kebab is quite simple using few ingredients and requiring even less amount of your time to prepare it. Long hours of marination is the trick here. The succulent chicken legs have a dominating flavour of methi complimented by creamy texture lent by cream and yoghurt. You could even try replacing methi with dried phudina. I grilled few of the drumsticks on the gas stove and tried grilling a few in the oven. The oven ones cook better but lack the look. Choose whichever cooking method suit you. However, a real Tandoor is anyday the best choice 😉

I have compiled the step by step pictures into a video to create an interesting way of browsing through the recipe. Let me know how you like it and if you prefer to see recipes in this format, henceforth.

 

Methi Murg – Tangdi Kebab Recipe

Ingredients

1 kg drumsticks approx 10 to 12nos
1 cup grated cheese
1 cup curd (yoghurt), whisked
½ cup cream
4 tablespoon dried methi
2 tablespoon lemon juice
Pepper powder, as per taste
Salt, as per taste
Butter for cooking

Method
Step 1 – Marinate chicken legs with lemon juice and salt. Keep aside for 30 minutes.
Step 2 – Meanwhile, mix cheese, yoghurt (curd), cream, dried methi, pepper powder and salt in a bowl.
Step 3 – Coat the chicken well with the prepared marinade.
Step 4 – Leave the chicken overnight in the fridge or for at least 6 hours for the flavours to seep in.
Step 5 – To cook the chicken legs, take a pan and sizzle butter in it. Place chicken and cook.
Step 6 – Cook the chicken legs on both sides for 10 minutes or till the meat tenderizes.

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Classic Chilli Cheese Toast

As one of my earlier post mentioned Nabeel has taken to sandwiches and I am now exploring different ways and recipes to keep his interest in them alive. The latest one being Chilli Cheese Toast. It has cheese which Nabeel loves to indulge in, chilli which he enjoys consuming once in a while (yes, he licks up spicy curries and eats the hottest of chutneys and snacks) and bread which is also one of his favourite food. Besides, for me it is a blink and make recipe for which I need no preparation at all. Just a quick urge for something cheesy or a surprising request from my husband is all that is needed to quickly whip up this dish.

Classic Chilli Cheese Toast

I learnt making Chilli Cheese Toast during my training at a 5 star hotel and since then it is dished out on a fortnightly basis in my kitchen. Nabeel takes his toast to school as a Tiffin snack and also enjoys munching on it while watching his favourite show – Mickey Mouse & the Clubhouse 🙂 If your child is not yet ready for chilli then omit it or reduce the quantity. The recipe without chilli’s is equally divine.

Chilli Cheese Toast

I have often come across people ordering Chilli Cheese Toast at their favourite snack outlet or the famous roadside sandwich makers of Mumbai, who say they love the snack but have never attempted making one at home as it seems complicated. Well, if you are one of them then this recipe is just for you. Not only is it simple but it is sourced from highly sought after kitchens.

Happy Toasting!

Chilli Cheese Toast Recipe

Ingredients to make 2

Chopped Onion – ¼ cup
De-seeded and Chopped Tomatoes – ¼ cup
Finely chopped green Chilli – 1 tsp
Softened Butter – 2 tablespoons
Grated Cheese – ¼ cup
Salt as per taste
2 Bread Slices
2 Cheese Slices

Step 1 – Mix all the ingredients, except the bread and cheese slices in a bowl.

Chilli Cheese Toast Mixture

Chilli Cheese Toast Mixture

Step 2 – Apply the prepared mixture on the bread slices.
Step 3 – Cut 1 cm wide long strips on the cheese slices and arrange them in criss-cross pattern over the layered bread slices.
Step 4 – Place the bread slices in a pre-heated oven for about 5 minutes or till the cheese melt and the bread toasts enough, as per your preference.
Step 5 – Serve immediately.

Indian Chilli Cheese Toast

Tips: 1) Go easy on the salt as the recipe uses copious amounts of butter and cheese which already have a lot of salt in them.
2) You may choose to use 1 whole cheese slice per bread slice but the only difficulty would be in eating as hot sliced cheese sticks to the teeth making it uncomfortable to enjoy the dish. Strips of cheese, as suggested, work out much better.

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Cream & Curd Open Sandwich

Hello readers, sorry for being away for so long was feeling a bit under the weather so couldn’t take out time to cook, shoot and post for BAM. Nonetheless, today, I have a very nutritious sandwich with a unique ingredient, malai or fresh milk cream. I have gorged on these sandwiches as an after fast snack ( or iftar snack) during the fasting month of Ramadan. The malai, whose benefits are known to all, adds so much richness and goodness to the sandwich that would help me gain instant energy after an entire day or staying hungry.

Healthy Cream  Curd Open Sandwiches
I have been waiting to make these super healthy sandwiches for Nabeel who recently started eating sandwiches on his own, which means the snack can now be given as Tiffin treat with me not being around to help him eat.
Besides the malai/milk cream, other ingredients like vegetables, curd, semolina, etc lend their individual benefits to the sandwich making it a real healthy treat. Experiment with different breads to give variety to the child, I once also made the sandwiches using pizza bread. Here goes the recipe.

Cream & Curd Open Sandwich
Cream n Curd Open Sandwiches
For 4 slices of bread (approx.)

2 tablespoon fresh milk cream or malai
2 tablespoon crud or yoghurt
2 tablespoon semolina or rawa
¼ cup mixed vegetables, finely chopped (tomatoes, capsicum, corn, carrots, spring onions, etc)
1 tablespoon coriander leaves, finely chopped
1 small green chilli, finely chopped (optional)
Salt as per taste
Oil or Butter for pan frying

Step 1 – Mix all of the above in a bowl and keep aside for atleast 30 minutes. The batter should be thick. If yours isn’t allow to rest another 10minutes or add 1 tablespoon of semolina or rawa extra. Depending upon the vegetables you add the batter consistency varies.

Step 2 – Apply the batter on bread slices and pan fry the sandwiches, batter side down (see image below). Grease the pan generously with oil or butter to avoid the batter sticking to the pan.

Pan fried Open Sandwich

Step 3 – Allow the sandwiches to pan fry on low flame for good 5 minutes. The batter takes time to cook and come off the pan. Once cooked, flip to the other side and let the bread toast well.

Step 4 – Cut the sandwiches in to 2 or 4 and serve immediately or wrap in foil for the Tiffin.

 

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Easy Masala Rotis

Continuing in the series of Tiffin treats, here’s my second offering – Masala Rotis. Nabeel has been hogging these rotis since he was 15months old. A fellow mom at his mother-toddler class suggested I try them and since then the Masala Rotis have been his comfort food. I have always carried these rotis for our travels for Nabeel and adults alike. Only recently they vanished when Nabeel discovered his foodie side and forgot all about the humble rotis. I made them today and he was more than thrilled to devour them. What was more special about the rotis today? They were shaped using a smiley cookie cutter, a shape that Nabeel loves.

Masala Rotis
Try these rotis for your kids, they are super nutritious (no doubt) and are easy to prepare using simple readily available ingredients. The dough can be made in advance so all you have to do is roll and cook the rotis, when needed. Serve the rotis with pickle, cheese spread, ketchup or any dip/sauce of your choice. The rotis keep well wrapped in foil so you can carry them as food on the go. The Masala Rotis also make a healthy breakfast for adults.

Smiley Masala Rotis

Masala Roti Recipe
Makes 6 to 8 medium sized rotis

1 cup whole wheat flour (gehun ka atta)
1 small onion, finely chopped
1 small green chilli, finely minced (add only if your child can handle the chilli else replace with mild chilli powder)
Handful of fresh coriander leaves, finely chopped
A pinch of Turmeric powder
Salt – as per taste
Oil

Step 1 – Mix onion, green chilli, coriander, turmeric powder and salt in a bowl.
Step 2 – Take the wheat flour and start to knead the dough with 2 tablespoons of oil, add the vegetable mixture and knead using water.
Step 3 – Once the dough is ready taste it for salt and keep aside, covered, for 10 minutes.
Step 4 – Divide the dough into 8 balls. Roll each ball into a medium sized roti. If you want to make smiley rotis then cut them using the cookie cutter. Cook the rotis on a hot grilled, but on a slow flame on both sides till light spots appear. Smear oil on both sides before taking off the griddle. Serve immediately or transfer to a container.

Smiley Rotis
TIP – You can add finely grated carrots, cauliflower or cabbage to the dough, too. Powdered rolled oats or soya granules can also be added.

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Till then, love Being a Mommy!

Baked Italian Potato Wedges

Baked Italian Potato Wedges 1

Nabeel’s Tiffin menu for the week is almost fixed – 2 days roasted Makhana, 2 days Stuffed Paratha and 1 day Homemade French fries. It’s adhered to so religiously that even the days for each snack is fixed. It may seem boring to you and me but Nabeel loves his Tiffin snacks and looks forward to them at the beginning of the week. However, this New Year I have decided to break away from the monotonous routine and introduce new Tiffin treats which he may accept easily.

Italian Potato Wedges

So here’s my first of the many Tiffin treats, Baked Italian Potato Wedges. I plan to replace the French fries with this healthy and much tastier option. The Potato Wedges are made using minimal ingredients and are ready in a jiffy. You can play with the flavours depending on your child’s taste buds, try flavours like dried garlic flakes, pepper, mixed herbs, a local spice mix, etc. These wedges also work well as an after school treat and a vegetarian starter when paired with a rich flavourful dip.

Baked Italian Potato Wedges

Baked Italian Potato Wedges

Ingredients
1 big potato (enough as one time Tiffin snack for an under 5 child)
Dried Oregano
Chilli Flakes
Salt
Vegetable Oil

Step 1 Wash and scrub the potato well. Cut it into wedges as shown below.

Potato Wedges

Step 2 In a bowl toss the potato wedges with oregano, chilli flakes, salt and generous amounts of oil. Let the wedges sit till you set the oven.
Step 3 Pre-heat the oven to 200C for 10mintues.
Step 4 Once the oven is ready, place the wedges on a baking tray and apply remaining marinade from the bowl over the wedges.

Baking the Wedges
Step 5 Bake the wedges for a good 20 – 25min or till the potatoes are soft and cooked.
Step 6 Remove from oven and serve immediately or transfer to a tiffin box.
Step 7 You can serve a dip with the wedges. We enjoy the Baked Italian Potato Wedges as it is.

Italian Baked Potato Wedges

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Playdate Menu – Post 1

Play dates are for kids to indulge in fun and play. At the same time it’s an ideal opportunity for mothers to bond over food and gossip.  Recently I hosted a play date for Nabeel and 2 of his friends. Since food is my area of expertise I had to come up with an impressive menu, especially because it was the first of the many dates to follow. It was time to lead by example. With just a day to prepare and serve, I finalized an easy menu that revolved around the 2 most loved ingredients of kids and adults alike – Cheese & Chocolate.

PLAYDATE MENU

It was not possible to prepare the recipe and shoot pictures on the day of the event so I recreated all the dishes and shot some awesome pictures to share with my readers. Since there are 5 recipes and ample of pictures to share my Play Date Menu is divided into 3 posts. You are reading Post 1, which has the recipe of Melon & Pineapple Drink and Penne & Chunky Cheese. Click here for Post 2, which has the recipe of Mince n Cheese Quesadillas. Click here for Post 3 which has recipes of Brownie Cup Sundae and Banana & Chocolate Sandwiches.

Playdate Menu


Melon n Pineapple Drink

Melon n Pineapple Drink Recipe
This is a simple drink I instantly came up with. I have observed kids don’t have too much liking for fresh pineapple due its after taste, so I popped some pineapple in the blender along with melon to create a refreshing yet very yummy drink.

Ingredients (To make 4 glasses)
3 cups fresh & ripe Muskmelon, cut into cubes
1 cup ripe pineapple, cut into cubes
Sugar to adjust the taste – if the fruits are ripe enough you won’t need sugar
1 / 2 cup ice cubes – I was going to serve the drink right away thus used cubes. If you are going to chill it then use water
A pinch of salt – to bring out the taste

Blend everything in a juicer jar. Pour in glasses and serve right away or you may chill the juice before serving. Do not delay the serving time too much. The juice is best enjoyed within half an hour of its preparation.
I usually don’t strain fresh fruit juices but if you like a smooth juice then you may.

Penne N Chunky Cheese

Penne n Chunky Cheese Recipe
This is my take on the ever popular Mac n Cheese. Why the variation? One, because I had ample of Penne waiting to be used up and Two, because I was short on time and thought of adding cheese chunks to the dish instead of shredding the cheese which is a time consuming process, comparatively. Like they say, “necessity is the mother of invention” something similar happened in creating in this dish.

Serves 6 to 4 (as a main dish 4 and if served along with other mains then 6)

Ingredients
2 cups penne pasta
150grams block of cheese, cut into chunks – feel free to use whichever cheese u like, I always use processed
3 tablespoons of butter
3 tablespoons of refined flour
2 cups of milk
1 teaspoon garlic powder
Salt & Pepper to taste

Step 1 – Boil enough water to cook the pasta in it. Drain and keep the pasta aside.
Step 2 – In a non-stick pan, melt butter with garlic powder. Add in the flour and cook it till you get the lovely roasted aroma of the flour and garlic.
Step 3 – Remove the pan from flame and cool for about 2 minutes.
Step 4 – Pour in the milk slowly whisking the mixture simultaneously. We don’t want any lumps forming.
Step 5 – Place the pan back on flame and cook the sauce till it thickens. Season the sauce with salt and pepper.
Step 6 – Get the pan off flame; add in the boiled pasta and cheese chunks. Mix lightly, taking care not to break the pasta.
Step 7 – Put everything in a baking dish and bake for 15 minutes at 150C. Serve hot. You can have a layer of grated cheese on top before baking.

Penne N Chunky Cheese1


For the remaining recipes, continue reading Post 2 here and Post 3 here.

Till then, love Being a Mommy!


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rawa uttapam

Rawa Uttapam / Indian Semolina Pancakes

Today’s recipe is something I relished as a kid, prepared by mom – Rawa Uttapam or Indian Semolina Pancakes. It’s a straightforward recipe calling for mere 5 easily available ingredients which together make up a filling and lip-smacking breakfast. While the traditional South Indian Uttapam’s call for a fermented batter prepared using lentils and rice, this Rawa Uttapam or Indian Semolina Pancake recipe has a base of curd or yoghurt that yields a moist and tangy product. Usage of curd or yoghurt also eliminates the need for a chuntey or dip to serve along with the uttapam (phew! one task less in a mom’s to do list).

rawa uttapam

I am yet to try these on Nabeel that is because he has lately started enjoying (and finishing) the omelette and milk breakfast. So am not quite ready to take on a new challenge. This recipe is planned for the Diwali Holidays when I have ample of time on my hand to coax him into trying a new breakfast item 🙂

Rawa Uttapam

Rawa or Semolina is a very healthy food ingredient made from wheat. It tends to give a full feeling on consumption and since it swells up well the Uttapams turn out very soft. It is better to use day old curd or yoghurt which imparts sourness to the Uttapams compared to fresh curd. A minimum of 1 our soaking or staying of the batter is recommended so that the rawa has ample of time to swell up and bind well on cooking. I have omitted the onions but they can easily be a part of the recipe, if you wish. Try chopped spring onions in comparison to regular red or white onions. Here goes the recipe.

Rawa Uttapam or Indian Semolina Pancakes Recipe

Ingredients

Ingredients

1 cup Rawa or Semolina
3/4cup Curds (preferably a day old), lightly whisked
¼ cup finely chopped Coriander leaves
2 tablespoons chopped Green chillies
½ cup tomatoes, finely chopped
Salt as per taste
Oil for cooking

Method

Step 1 – In a bowl, mix all the ingredients well. Let the batter sit for a minimum of 1 hour or maximum of 4 hours at room temperature.

The Batter
Step 2 – On a hot non-stick griddle (tawa), sprinkle some oil. Pour about 4 tablespoons of the uttapam batter, spread to desired thickness. Let the uttapam cook on one side for minimum of 5 minutes or till the sides appear to peel off from the griddle.

On The Griddle
Step 3 – Flip the uttapam and cook on other side in the same manner. You can also choose to cover and cook the uttapam.
Tips: You may mix grated cheese in the batter in that case use enough oil to cover the griddle which prevents the uttapam from sticking to the griddle.

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