Chef Somnath Porel – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:14:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://usapeec.in/wp-content/uploads/2023/08/usapeec-logo-150x150.png Chef Somnath Porel – USAPEEC https://usapeec.in 32 32 Turkey Galouti Kebab https://usapeec.in/turkey-galouti-kebab/ Thu, 02 Nov 2023 14:25:03 +0000 https://usapeec.in/?p=5395
  • Prep: 5 hours
  • Cook: 20 min
  • Yield: 2 servings

Ingredients

500 gm minced meat

Grind Together
100 gm chopped raw papaya
salt to taste
15 gm chopped ginger
15 gm chopped garlic
8 cloves
seeds of 2 black cardamoms
4 peppercorns
3 gm pieces of cinnamon
30 gm desiccated coconut, lightly roasted
3 gm blades of mace
3 gm green cardamoms
5 gm chilli powder
2 gm grated nutmeg

For The Kebabs
240 gm sliced onions, fried brown
50 gm finely chopped coriander leaves
15 gm finely chopped green chillies
45 gm roasted gram flour
1 egg
50 ml ghee to pan fry the kebabs
5 ml lemon juice to sprinkle over the kebabs

Directions

1. Grind the mentioned ingredients and marinate the minced meat for 4-5 hours.

2. Mix the coriander leaves, green chillies, gram flour and egg. Add this to the meat and work at it for some time, almost kneading it like a dough.

3. Shape the mixture into round patties of the desired size, and refrigerate for half an hour or so.

4. Heat ghee in a heavy-based frying pan or griddle.

5. Fry the kebabs, browning first on one side and then the other, over medium heat.

6. Arrange them on a serving dish, sprinkle lemon juice and serve.

]]> Ghee Roast Chicken 65 https://usapeec.in/ghee-roast-chicken-65/ Thu, 02 Nov 2023 14:11:36 +0000 https://usapeec.in/?p=5383
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 2 servings

Ingredients

300 gm chicken dressed and cut into bite-size pieces
240 ml yoghurt
5 gm red Chile powder
5 gm turmeric
3 gm ground cumin
10 gm garam masala
5 gm ginger paste
5 gm garlic paste
15 gm coriander powder
3 gm black pepper powder
30 ml lime juice
10 gm salt
5 gm mustard seeds
5 gm cumin seeds
1 inch cinnamon stick
4 whole cloves
1 egg
30 gm corn flour
15 garlic cloves
1 inch ginger grated
2 Kashmiri chilli
15 ml tamarind pulp
10 gm jaggery
80 ml ghee
10 curry leaf
15 gm oil
30 ml tomato sauce (ketchup)
45 ml natural yoghurt
5 gm garam masala
1 sprig of curry leaves
Salt to taste
Spring onions, chopped, to garnish (optional)

Directions

1. Marinate chicken with minced ginger, minced garlic, ground turmeric, ground cumin, garam masala, red chilli powder, curry leaves, lemon juice and salt. Place in the refrigerator for at least 2 hours or overnight if possible.

2. When chicken is ready, preheat oven to 200°C.

3. Line a baking tray with parchment paper. Set aside.

4. Add egg, oil and cornflour to the chicken. Mix well.

5. Arrange the chicken on the baking tray in a single layer. Place in the oven and bake for 45 minutes or until chicken is cooked through. Place chicken under the grill and grill for 5 minutes. Remove from oven. Set aside.

6. Meanwhile, in a pan heat 1 tbsp ghee and add 15 garlic pods, fennel seeds, peppercorns, mustard seeds, cumin seeds, fenugreek seeds, cinnamon, whole cloves, ginger, coriander seeds, and whole Kashmir red chillies. Fry this for
about a minute or so, add the tamarind pulp to the pan and about a cup of water. Allow the water to boil for about five minutes so that the masala gets soft. Cool down this mixture and make it into a fine paste.

7. In a heavy bottom pan, add about 1/2 tsp ghee and the paste, yoghurt, tomato sauce and garam masala along with the leftover marinade. Cover and cook till the marinade thickens.

8. Mix the cooked chicken with the fried masala and continue frying for about 10 minutes. Add powdered jaggery and mix well. Taste for salt and adjust if it is less.

9. The chicken should be completely cooked by now and should be coated with a thick layer of masala. You will also see the ghee floating along with the masala.

10. Garnish with curry leaves or coriander and serve hot.

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