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Tuesday, March 11, 2014

Chelo Kebab

IMG_0749Updated: With new pictures

IMG_3446In our visit to Kolkata we never miss out on our pilgrimage to Peter Cat on Park Street and have their famous “Original Chelo Kebab”. Peter Cat on their menu refers to this as “the protected regional product of West Bengal”. However, I have successfully conned the border security and customs and got this across the oceans.

Chelow kebab is the national dish of Iran, which is generally served with saffron basmati rice and accompanied with a grilled tomato. In olden days  putting a raw egg yolk on top of the rice was very common which is no longer in practice. So obviously Peter Cat’s claim is a bit dubious :)

The simplicity of the Chelo Kebab is it’s main lure. Peter Cat serves the kebabs on a simple bed of butter rice instead of the saffron rice.

Chicken Kebab

Get the recipe at http://www.bongcook.com/2012/08/chicken-reshmi-kebab.html 

Ingredients for lamb Kebab

  1. 200gms minced meat
  2. 1 medium onion roughly chopped
  3. 1tsp. chopped ginger
  4. 1tsp. chopped garlic
  5. 2 cloves
  6. 2 green cardamoms
  7. 1/2” cinnamon stick  
  8. 1tsp.black pepper corns
  9. 1 egg white
  10. 1tsp. chopped cilantro
  11. 2 slices of white sandwich bread
  12. Salt
  13. Oil or butter
  14. Skewers

Procedure To make lamb Kebab

In a grinder or food processor take all above ingredients except last two and process them for a few minutes till all the ingredients are well combined and take a look of dough. Transfer them to a bowl.

IMG_0736If you are using bamboo skewers don’t forget to soak it in water for at least 30 minutes, before you start shaping the kebabs. Keep a bowl full of cold water handy to keep your palms wet. Take a ball of the meat mixture in your wet hand and gently wrap it around a skewer. Lightly squeeze it into a long shape. Then pinch the meat into sections using your fingers like scissors.

Brush the kebabs with butter or oil and grill each of them for a few minutes turning frequently. All surfaces of the kebabs should take  dark brown color by the time you finish them cooking.

Ingredients for parsley rice

  1. 2 cups cooked white basmati rice
  2. 2tsp. butter
  3. 1/4th cup chopped parsley
  4. 1tsp. pepper powder
  5. Salt to taste

Procedure

Melt better in a  non stick pan on medium heat. Add cooked rice to it. Season with salt and pepper powder. Now fry them well till each grain of rice is coated with butter. Add chopped parsley to it and mix them once again before you finish.

Other Ingredients

  1. 4 medium tomatoes
  2. 4 eggs

Preparation

Tomato – Once you have finished grilling your kebabs, Place the whole or halved tomatoes on the grilling plate. Drizzle few drops of oil and grill them for 10 minutes.

Eggs- Melt butter in a non stick pan and fry the eggs ( Sunny side up ) one by one.

Plating Up

Each serving plate gets a generous serving of rice, a skewer of lamb kebab, chicken kebab and a grilled tomato.The rice is then topped with a fried sunny side up egg. One extra cube of butter on top of the rice will make it sinfully tasty.

IMG_0743

6 comments:

Chitrangada said...

Drooling...

Kamalika said...

Just stumble down to your blog from the TCC Fb grp....Loved your blog and the recipe....You new Happy follower...and good to get another bong blogger too....:)

Anonymous said...

What about the Chicken kabab, no mention about it???

somtapa said...

Just after introduction part there is a link for the chicken kabab. Click on to the link and you will get to see the procedure of making chicken kabab..

Anonymous said...

Nostalgia time and what a wonderful presentation!
Devi, Toronto

Somtapa Brahmachari said...

@Devi,
Thanks dear.

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