Kebab.....

KEBAB

Kebabs originated from Turkey in central Asia, now frontier kebab evolved into the food of true connoisseurs into the kitchen of Awadh. Kebab can be bite size or long, flat or round and can be roasted, grilled, fried or skewered.

Awadh is a home to a wide variety of kebabs. They differ in shape and sizes, kind of meat used or the method of cooking involved. Contrary to the general notion that kebab are either barbecued or grilled , even the patili or deep copper or brass  vessel is used for making kebabs.

The cooking of a kebab on slow flame with clarified butter or ghee and spices infuses the meat with a subtle aroma separately a soft texture of the kebab makes partaking of it a pleasurable experience.

Tandoor is beehive shaped, top opening clay oven fired with charcoal. In it, we roast various meats, seafood and breads. Tandoori foods are marinade in a mildly spiced, yoghurt-based mixture. They are low in calories and easily digestible.

 

A WORD ABOUT   RECIPES:

All weights are NET, not gross, if the recipe says 100 Gms chicken, weights the ingredients   after cleaning and deboned. Similarly, any vegetable is required; take its weight after cleaning, washing and cut.

Each  recipes  yields four full portions and is sufficient ,if served as a main course or only dish  besides accompaniments i.e. salad, chutney or bread. If meal is more elaborate then more people depending upon the menu can easily share full portion.

The quantities are mention in gross, tablespoon, teaspoon and cups. .                                      

We have let our imagination get away at time; nevertheless, the final product came out to be delicious and sometime beyond   expectation.

         

                            

A FEW THINGS TO KEEP IN MIND:

·         Kebabs   should not be over-cooked, as they tend to become dry & not remain succulent.

·         Whenever Dahi (Yoghurt) is to be used for marination, it should be hung in a muslin cloth   for at least 1 ½ hours before use to drain out extra whey.

·         The marination should be a thick paste to coat the meat or vegetables well.

·         Spices should be correctly pounded whenever possible to bring out the true flavor/aroma.

·         When used cream or Dahi (Yoghurt), add a little bit of refined flour or Gram flour (Besan) to prevent it from curdling.

·         Remember, temperature plays an important part in tandoori cooking. To maintain an even temperature in the tandoor, it is essential that the charcoal be evenly spread at the bottom.

·         It is commonly believed that the only way to cook kebab is in tandoor or on open iron grill. It is true but in this book, we have created several non-tandoori kebabs. Shallow fried, deep-fried, or broiled on griddle plate (Tawa).

·         For tandoor kebabs, basting acquires special significance. It is the application of butter or oil, which seals in the juices and made kebab succulent.

·         Success of kebabs depends on the succulence, freshness, tenderness of meat, fish or vegetable besides the right degree of cooking.

·         In tandoor or charcoal grilling, it is one to ensure that while cooking kebabs juices in meats are retained.