MUTTON HANDI KEBAB

Handi Kebab is one of my favorite Kebabs. I learnt it from a famous collection of recipes and made it several times and the dish has been a party seller. The other day I was discussing various recipes with my friend’s wife, Mrs. Azra Rizwan. She is a cook of outstanding caliber and has numerous perfected recipes. She taught me this Handi Kebab recipe. This is a variation but the dish remains essentially same.

INGREDIENTS

Mutton boneless from thigh, 500 gms, 1.5 inch square ( This will be cut into pasanda by you) . Alternatively ask your Butcher to cut Pasanda. If this is not possible take ½ inch to ¾ inch pieces.

(Pasanda is a thin slice of meat continuously cut out from a chunk, like you peel an apple continuously.)4 tbsp onion paste ½ onion (small) sliced.

2 tsp ginger paste (no garlic to be used)
50 gms fresh yogurt
1 tea spoon freshly ground black pepper.
1 tea spoon red chili powder (You may

add more)
2 cardamoms (optional)
2 tbsp mustard oil (or ghee or other oil)
Salt to taste

PASANDA

PROCEDURE

Mix all ingredients (except mustard oil) and marinate the meat for 2 hrs.

MARINATED MEAT

Heat oil and fry the sliced onion to light golden brown and then add the meat. Cover and simmer in low flame till the meat is tender. Alternatively if you don’t have time and patience, pressure cook the mix for 6-7 minutes and remove.
Put the mix in a nonstick frying pan and dry it out.

ON THE FRYING PAN READY FOR DRY OUT

The oil will leave the meat. The mix will be slightly oily and dry. Some gravy will appear lightly burnt or deep brown. That adds to the taste.

HANDI KEBAB IS READY

Serve as a starter, or with Dal and rice, or with roti (bread). Well the taste was amazing.

SORRY HALF WAS EATEN AWAY WHILE TASTING

THANKS

Sincere thanks to Mrs Azra Rizwan for this great recipe.

DAHI VADA FAST METHOD

DAHI VADA AND ME

Dahi Vadas are irresistible for all, no matter which regions we are talking about.
Essentially the dish remains same except the additives may be different in different part of the country. The additives may be sweetened tamarind “Chutney” or hot green coriander mint “Chutney” or a mixture of both; some dotted with “bundis” and red chili powder or a seasoning added.

As we know there is nothing special about making Dahi Vadas, no matter what you do, it will remain edible and tasty.

In my childhood days, in a remote place in Orissa, I used to eat Dahi Vadas from a wayside make shift shop catering to the school boys who normally pinched ( not steal) few paisa from home. The taste was awesome even by today’s standard. It took me many years to reproduce the taste, not exactly but almost.

It was the most difficult research I had ever undertaken in kitchen or in my work place. The difficulty was to find out how much cheap material had to be introduced to the Dal. The man was long dead and I could not consult. The poor man who was making the Dahi Vada was making it for the poor boys whose maximum expenditure capabilities were known to him. I won’t call it adulteration or bad quality material as most people will say, but it was a great job done by a great vendor in the 50s and 60s, to produce a different grade of Dahi Vada which was cost effective for us and profitable for him and very satisfying (quality job) for all,a win win situation.

Well the additives were lot of wheat flour (Ata) in the Dal, enough water added to the extra sour, over fermented Dahi to keep it just white. The Vadas were served on sal pata (Shorea robusta) with extra hot red chili flakes and raw large crystal salt. It used to be so soft; it would melt away in the mouth.

RECIPE

Here I will give the recipe which is not the same but the taste of the liquid will be almost same. Also I will not go into the details of how to make the Vadas with or without added flour.

The objective of this recipe is to produce Dahi Vada fast, without the paraphernalia of soaking Dal and grinding; making Vada, frying and re-soaking in water etc.

We will start from the ready made Medu Vadas available in the market.

All you need is a “Shop selling south-Indian Medu Vada" near by. The shops add many things into the Vadas like onion, ginger, Curry leaves, jeera etc. Please ignore the effect.

INGREDIENTS

6 Medu Vadas from the near by shop

400-600 gms Dahi ( sour)

1 tsp Mustard seeds black

3 dry red chili

1 tbsp oil for seasoning
1 tbsp chopped ( 5 to 6 mm) green chili ( take less if you want)
1 tbsp chopped ginger

10 pieces Curry Leaves, (Bhersunga in Oriya) (Botanical name: Murraya Koenigii )
Red chili powder or flakes for garnishing
Salt

PROCEDURE

Cut Medu Vada through the middle to make two circular sections or cut further to make semicircles.

Heat oil in a Karhai, give seasoning with mustard, red chili.

When the mustard stops crackling add immediately Curry leaves sauté for 15 sec and quench with one liter water.

CAUTION: (only for beginners in Mustard seasoning) the mustard seeds must not get burnt and give out a burnt mustard smell. In such event discard the seasoning and make a fresh one. The seasoning must be quenched with Curry leaves / water immediately when the crackling stops.)

Add ginger, salt and green chili to the water and boil for 5 minutes.

Put Vadas one batch at a time and boil for 30 seconds to 2 minutes; depending upon how hard and bad is the Medu Vada in your locality.Remove Vadas and arrange in a bowl.

Cool leftover water (500 ml left), add 400 - 600 gms of Curd and mix and pour it on to the Vadas. Allow to soak for 10 minutes.

Sprinkle Thai chili flakes and serve. (Well Thai Chili flakes are tough for many. so use Indian chili…)