For me, food photography perfection generally comes in the form of pictures of doner meat in kebab shop windows. However, Paris-based Amelie Lombard might just take the edge on even the most enticing of rat-based fare.

Alors, lunchtime!

After the depressing news that  according to Beautifulpeople.com the Brits are the ugliest nation on earth, comes the cheering story that British men can last longer in bed than any other European nation, coming in at a stonking  average of 10 minutes before ejaculation, ahead of those supposedly sexier french, and miles ahead of the Spaniards who can only do 4.9 minutes.

Great on the Spanish guitar but no good for a long shag

One man in the survey, of unidentified nationality, lasted only 6 seconds. One can only assume it’s been a dry spell…

Strangely it was found that men who drank alcohol before sex lasted longer, dispelling the myth that alcohol adversely affects performance. This must be good news for the average bloke, who likes nothing better of an evening than 16 pints followed by a quick one.  There was, however, no mention of the effect of kebabs or curries on sexual stamina.

So there you have it. If you want long lasting sex with an ugly bloke, Britain is the place for you.

Location:

1365 Gerrard Street East, Toronto

Cost: $50 for 2 or 3

www.lahoretikkahouse.com

I’ve been to Lahore Tikka House numerous times.

The restaurant that always seems to be in a state of construction…and serving what feels like practically take-out, under make-shift portables.

You check off what you want from the paper menu, receive a number and with plastic cutlery, paper cups and plates at the ready, you wait….

Wait for the goodness to arrive.

For the unmistakable tune of juicy sizzle on a hot pan.

Lahori Chicken kebabs

The delectable mouth-wateringChicken biryani. A greasy fave.

Instead of the butter chicken they recommended we try the chicken tikka masala ’cause it’s spicier. Agreed!

The sizzling King Fish is glorious!

Don’t forget to wash it all down with an Indian staple of Thumbs Up. Why is pop always so much better in a bottle?

And although they’ve been times when we’ve been left waiting for our dishes a lot longer than at previous visits and even had to re-order (!), for the most part, the service is quite efficient and friendly and doesn’t seem to have been interrupted by the renovations that appear to still be underway…

Lahore Tikka is definitely a greasy spoon ladle with a (depending how cast-iron your stomach is) almost-guarantee, but it brings you as close to authentic India as can do. Let’s hope they don’t lose the cosy atsmophere with the faux-imperial scheme they seem to be coming up with.

Been craving for persian food for a couple of days now. The night is young, our stomachs are empty, and Matt has a car that night, so we opt to have dinner at King’s Kebab in Katipunan. The place isn’t actually typical for a King, ’cause it’s open, no airconditioning, and the tables and chairs are not quite that presentable. Basically, it’s just a typical food outlet along the Katipunan Road. After all, what we really came here for is the food. It has a second floor, by the way, which is a bit more cozy and pleasant.

We ordered the King’s Kebab w/c is Php399.00 worth. It has chicken, pork and beef kebab, all in one plate, plus 2 Basmati Rice.

Burp! Yep, we ate like a King and Queen would do. It was so delicious and I’m glad we came to the right place. Then, we asked for the bill and something funny happened. We were confused for they only charged us Php399.00, when we ordered 2 softdrinks in can and an additional rice. On the receipt, it read, Discount= 99.00, so we asked the management if they have a promo. Unfortunately, they just had a miscalculation so we payed for another hundred bucks. God, we’re so honest!

So there, my craving for persian food was finally granted, by the King.

“The Celtic chiefs told him they feared only one thing, that the sky should fall.” Arrian. The Expedition of Alexander.

A joke, perhaps? They still
do it, solemnly meeting
the earnest foreigner’s enquiry.
Because there could have been,
surely, no terror

For the lime-rinsed and technicolour-
shirted, head-hungry, henpecked
louts who so irritated
dry Caesar in the promise of an end
so brisk and flat

And messy, like flies squashed
between the pages as the book
claps shut; dying of the applause
of heaven and earth when they
join hands

At the show’s end. Or maybe,
after all, serious. Think of them
lurching out of the doorway
to breathe, pee, vomit,
packed with booze

Kebabs and mutual admiration,
into the cold; the snow just starting
and the sky slips gently
and piecemeal into the gras
and vanishes,

Fragments of brief intricacy,
like the bard’s lovely, hot,
cossetting songs indoors,
the words that freeze great doings
(rapes, wars)

In symmetries and stars; and going
nowhere. The stories sink
into the grass at night,
and the earth sits there,
not applauding,

Spreading an empty palm;
swallowing the sparks of damp
and formal brilliance. Very
quiet.
No joke.

Unexpectedly irreligious and peppery verse courtesy of Archbishop of Canterbury Rowan Williams. From his collected poems, published by Perpetua Press in 2002.

Where I come from, people stand in line for celebrities and iPhones.

Here in Auvers, it appears the most wanted men are the butchers.   On Sunday mornings before they close for their weekend, the line stretches down the main drag.

J.Y. Gicquel Boucherie  comes highly recommended by the Ladoux family.   I’ve been a little hesitant to venture in there because it will require speaking French and I shudder to think what adorable forest creature I might wind up taking home for dinner.   I’m also not sure whether those numbers before the decimal point in their prices, are ones or sevens and whether we’re talking francs or euros and I’m afraid I can’t afford it if I have to ask.

I’m feeling a little lazy tonight and have decided that my lack of energy is due to a protein deficiency and I need a good piece of red meat.   Preferably something someone who’s lived on takeout for the past 20 years can cook.

I’m a little nervous entering, the vibe here is a lot friendlier than the boulanger down the street, where I feel I must apologize when I enter, again when I order and one more time when I pay.   Sometimes I apologize when I leave for good measure.

It’s not like I’m a total stranger here.  I wave to them every time I walk by and they wave back.  There are usually two butchers; a younger one with a roundish face and receeding hairline and an older guy with salt and pepper hair and a nice northern european face.  They may be wearing bloody aprons, but here, they’re captains of industry.   A woman mans the prepared foods counter (quiche, Frenchy salads, things en croute and terrines with hardboiled eggs in them) and cash register.

A couple of people are ahead of me which gives me time to get my bearings and look at all the meats behind the counter and try to figure out what they are so I can point knowledgably.   There are about 7 different kinds of chicken shaped items in various sizes.  Lots of fillets of chicken colored objects of various sizes,  slabs of red unrecognizable red meats.   Lots of unrecognizable parts.   Sausage galore.   Chops.   Ribs.   Rabbits.   Geese.   I’m getting a little sad and consider fleeing or at least turning to the deli counter, but it’s my turn.

Here are the french words for meats I know I’ll eat:   poulet (chicken), agneau (lamb), boeuf (beef), dinde (turkey), porc.   But then we get into cuts and I’m lost.   Is an onglet a steak or some organ I don’t want to know about?   And is it an onglet de boeuf, ou cheval?   And what the heck is french for goat?   Je ne voudrais pas goat.   Or lapin (rabbit).   I’m now in a cold sweat and probably look guilty.

The younger guy greets me in French.    I try to say something in French, but all I can do is look behind the the glass and point desperately at a kebab and ask ‘qu’est ce que c’est.’   He doesn’t understand me.   Shit (merde).   He’s one of those French people who doesn’t understand English OR really bad French.   This could be a problem.

I point again at the kebab and ask “c’est l’agneau?”

He looks at me blankly.   I repeat myself slowly.   Nothing.   By now everyone in the store has stopped and watches curiously.   I really want to flee now, but I might want to come back here sometime, so I blunder on.

I point at the kebab and “baaaaah” loudly like a lamb.   His face brightens and he nods vigorously.   I point to my leg.   He nods again.

I shout excitedly, ca!   Un de ca s’il vous plait.  He doesn’t understand what I’m saying, but we’re on the same wavelength.

He wraps it up and I hold my hand out to take it.   He gives me a slip of paper and points to the cash register while babbling something in French.  And I totally get it.   They give me the meat after I pay.   I say merci beaucoup, he says something and the transaction is completed.    We’re both very pleased with ourselves.

Next stop, cash register.   Grand total about E4.92 which is about 9 dollars, so, pretty pricey.   It also presents the problem of whether I pay with the pocketful of coins in my pocket or just hand her the E10 bill I have and get even more coins.   If I pay in coins it could take hours for me to figure out the right amount.   But if I get my change in coins, I’ll just have to face the problem down the road.   I do the only logical thing and dump the contents of my pocket on the counter and let the very nice cashier pick out the coins she needs.

I leave the store with my package, calling out “merci, bon soir!” feeling very French.

I broil the kebab, which is all seasoned lamb cubes with a chunk of some sort of sausage at each end and make a salad.

All I can say is that kebab brought me more pleasure than Springstein, Jagger or an iPhone ever could.   Hours later, I’m still fantasizing the subtle seasoning and the tender juicy lamb cubes.   And the sausage!   OMG!  A veritable medley of spices in perfect pork harmony that I can’t get out of my head.

Tomorrow is Sunday, so I’m going to get in line first thing in the morning.   Maybe I should camp out front over night.   I’ll just die if they’re sold out when I get there.

Consult this meat translation guide before venturing into a boucherie.

Visiting Greece and its wonderful islands was something we wanted to do but its food was no lesser than its sights… Towering over the city of Athens is The Acropolis and hidden in a street corner, we had wonderfully grilled pork chops at a taverna called Telis, at the corner of Epikourou and Evripidou street. As with all Greek grill places, the pieces of meat were grilled to perfection over hot charcoal, remaining succulent and juicy with a nice hint of the coal accompanied with a load of fries. We also ordered a plate of greek salad, where for the 1st time, we were greeted with a generous slab of feta cheese served on top of the salad, drizzled with olive oil and a good sprinkling of herbs. Together we washed it all down with a carafe of house wine. Not to be missed if you are in Athens…

If you like coffee, give the Frappe a go, this is the favourite of the greeks apart from greek coffee. Here, the Nescafe is blended with water till foamy then ice added to make it a cold and refreshing drink. Be warned, the greeks have theirs with lots of sugar. This is a cheaper and good alternative to an espresso or cappuccino.

While making your way to Plaka, stop by Thanasis Restaurant for a hearty serving of Kebabs or Souvlaki. This establishment is a local icon located along Mitropoleos Street at the end closes to Monastiraki station. The chicken souvlaki is grilled to perfection, juicy and well seasoned served with an abundant of fries.

If you like kebabs, try the beef kebabs, its done like an indian shish kebab, minced beef around a skewer and grilled over charcoal.

Order the full portion if you are a big eater, 4 kebabs together with fries and pita, its sure to fill you up… Order some Tzatziki or spicy cheese dip to go with your meal.

While enjoying the sights and shopping around Plaka, make a beeline for a taverna called Peristeri, on Patroou street.

For a first timer like me in Greece, the friendly owner made me feel at ease and the food was good too. As with most taverna, you can choose the dishes from a display inside the shop. We had pork in red wine sauce and potatoes, grilled whole bream, roasted eggplants and a basket of bread that was welcome, we used it to soak up the gravy from the pork dish.

A bottle of super cold coke each rounded up the meal. Good local home-style cooked food.

Another good place to eat is Thespidos, to locate this place, walk along Kydathenaon street past Adrianou and climb the steps, its on your right side, at a quiet location that you forget you are actually in the city. Sit outside next to the ruins of ancient Athens, close to the Acropolis. The fried cod fish was suggested by the owner and it was wonderful. Fried to golden with the just the right amount of seasoning. The sausages were good too, slightly spicy with herb seasoning. The owner was surprisingly friendly and stood by the table to chat while we were there.
If snacking or having a pie is something for you, head on to this pie place called Ariston, close to Voulis street.

The range of pies available here is astounding and you will see the locals queuing to get their share. The filling was substantial and moisture just right that will not make the skin soggy. The pastry is wonderfully light and not oily too.

As tourist, you’ll be spending most of your time in and around Plaka, Monastiraki and along Athinas street to Omonia Square. Tavernas are scattered all over and in the area of Psiri, where it’s up and coming, you’ll find Platia Iroon. A cosy place that serves nice grilled octopus, the tentacle is very tender and comes served with a salad.

Try the moussaka, where layer of lamb though too much for me is layered high just like the italian lasagna. The lamb pot is good and is well complemented with the boiled vegetables where its cooked till soft and a little soggy.

Try the Rakimilo, which is hot raki with honey. Nice drink for a cold autumn night.
To me, a must visit if you like lamb chops is a place called Taverna Tou Psiri, it’s packed nearly every night with people going for the lamb chops and like any taverna, check out the dishes on display inside. The eggplants and salad are really good too. The lamb chops were so good, we had 2 servings and all washed down with a carafe of red wine. We were even offered fruits after our meal… Bonus.

Bolani, a flat bread stuffed with potatoes or leeks.

Lamb kebab plate.

Afghan bread and a salad of tomatoes, red onions and cilantro.

It isn’t exactly the most beautiful of places.  The street is empty and parking easy to find (and free). The displays in the shop windows are faded and I wonder whether they really do show movies in the dilapidated theater and who would go see them? But it’s not the movie theater we’ve come to visit, it’s the shop next door where we hear the man rattling off something to a customer in a language I can’t understand and the smell of spices from the kebabs cooking washes over us. We’ve come to De Afghanan Kebab House in Fremont.

With only three or four small round tables (covered in glass, business cards and event advertisements slid underneath), a seat inside can be hard to come by. Most guests prefer to take their orders home with them. We decide to eat in, though, and it proves to be a feast for our senses: heat emanates throughout the matchbox-sized restaurant from the open flame where the kebabs cooks, nice on a cool October day. The photographs covering the wall–all of Afghan people or places–pull me past the Afghanistan of the news and make me wonder how many people in Afghanistan were eating kebabs at this very moment and did their mothers and grandmothers hand down coveted recipes for seasoning the kebabs?  I am certain there must be some secret recipe behind the kebabs in this restaurant. I’d had them once before and they were the best kebabs I had ever had. Craning my head around the counter, I peek at the owner grilling the beef, lamb and chicken kebabs over the flame. An elbow away, a woman prepares massive bolani for the griddle. The thin pan bread is stuffed with seasoned mixtures of potatoes or leeks and then fried on the griddle.

Twenty minutes after we order our food, the owner brings us a bowl heaping with yogurt and squeeze-bottles of mint-cilantro chutney and red chile chutney. Then he proudly presents us with a large platter with of bolani fresh from the griddle and sliced into manageable pieces.  The bolani is huge — easily the size of a large pizza! And it is  only our appetizer. We tear off pieces of the hot bolani and dip it in the yogurt and chutneys. Between sips of Coke (you need soda with spicy food!) and blowing on the hot bolani, I savor the crisp exterior of the bread and the steaming mashed-potato filling flecked with chili flakes.

A few minutes after our bolani arrived, we scoot our Cokes and bottles of chutney to the side of the table to make room for our kebab plates. We ordered two kebab plates for three people, but we will still go home with leftovers. Generous portions of rice, Afghan bread, a potato-and-chickpea salad and a salad of tomatoes, red onions and cilantro accompany the kebabs. Once again, I am amazed by the incredible tenderness of the meat and delicious seasoning on the kebabs. Could such a small, grungy restaurant really make such wonderful kebabs? As we pay for our meal and shuffle past the other customers standing in the doorway, waiting to order their meals or pick up an order to take home to their families, I know the answer. De Afghanan Kabaob House makes the best kebabs I’ve ever had, and judging by the flock of people waiting patiently for their kebabs, I know I’m not the only one simulataneously marveling at the apparent squalor of the restaurant and the utter deliciousness of the hot bolani and tender kebabs. But the grunge isn’t enough to keep these people away, and it’s not going to keep me from coming back for another kebab either.

Still curious? Check out De Afghanan Kabob House’s website or read what other people are saying about De Afghanan on Yelp.

1 lb ground sirloin
1/4 of a small onion, minced
green chillies
garlic powder (not a lot)
Heaping dinner spoon coriander powder
cilantro stalks
cayenne
salt
pinch of garam masala

Mix all ingredients and let rest all day. Make into patties and broil.

Well as I arrived a few weeks late to this class I was not involved in the decision-making of the blog´s topic. Luckily I’m a good friend of Gabe and Andrea and I know exactly what they were thinking. I am also an american citizen studying my career abroad and it is a big change. Let’s face it, life in Spain is quite unlike life in the States.

First of all we have the ´siesta´ from 2 to 4. Which sometimes can mean 1.30 to 5. Oh yeah, and don´t forget that government offices and banks dont open at all after 2. This basically means that everything closes and you cant do anything other than eat, sleep, or watch TV. Then we have the amazing customer service which I dare not critisize.

Football is probably one of the most popular things in Spain, but watch out what jersey you have on because depending on what city you’re in, you might get killed. There’s no such thing as the late-night menu so you can forget about taco bell or any fastfood after midnight because its all closed. Get used to kebabs.

The one thing the spaniards are good at is partying. Clubs here close at 7 in the morning on a saturday night, sunday morning. They say that we americans drink more but sometimes between botellon and the all-night parties, I must beg to differ.

I’ve had 15 half-written food posts that I’ve been sitting on – some for more than six months. So I’m going to attempt to unclog the bottleneck here with a few of these posts. They won’t be fully fleshed out, take it as you will. First is below.

As I’ve noted before, I’ve been somehow successful in keeping IBM’s sports sponsorship as a small part of my communications beat at IBM. It’s great, doesn’t require a lot of time and allows me to dabble in sports PR and sports social media.

One of our premier sponsorships is the US Open Tennis Championship. Held in Queens, NY at the end of every summer and, it’s one of the quintessential New York cultural experiences. And while the tennis is spectacular, and the work generally successful, what I really get excited about is the excuse it gives me to hunt for tacos in Queens.

So, on my way to work at the Open on one particular day, I decided to get off the 7-Train at 74th St, and eat the rest of my way toward the Tennis Center, snacking on tacos, quesadillas, sopes and kebabs along Roosevelt Ave. Below are some of my notes.

Tacqueria Coatzingo. 7605 Roosevelt Ave, Queens, NY

Photo courtesy of Yelp

I have been to Tacqueria Coatzingo a few times before, but my last visit had been at least three years ago. I recently started a query on Chowhound for the latest in spit-roasted tacos al pastor. Coatzingo rose to the top of that discussion, so I decided to start my crawl there. As one of the few places that roasts their al pastor on a spit, Coatzingo automatically gets bonus points.

The tacos al pastor at Coatzingo are very good. Deeply flavorful pork, marinated in adobo, then roasted on a vertical spit giving it a nice char. Generous portions topped with onions, cilantro and avocado salsa (this is the thin, ubiquitious Mexican salsa de aguacate, not the common chunky American guacamole). A good, solid taco al pastor.

Taco cart @ 74th and Roosevelt, Queens

Unfortunately I didn’t take a picture and can’t remember the exact name, but this cart on the south side of Roosevelt, right at the 74th street intersection and below 7 Station puts out very good tacos al pastor. In fact, they are about as good as any non spit-roasted tacos al pastor can be. Huge portions of flavorful pork, served with chunks of pineapple, onions, cilantro and salsa de aguacate. I actually preferred the flavor of the adobo marinade to Coatzingo’s tacos al pastor, but Coatzingo’s cooking method (i.e. spit) gives it an edge. Regardless, this was a good, fat, tasty taco.

Kebab King 7301 37th St. (73rd & Broadway)

View Larger Map

Kebab King is near legendary amongst Indian and Pakistani circles. It’s a 24-hour Pakistani restaurant that has a reputation for serving some of the best, authentic Pakistani food around. I caught Kebab King at the right time – during Ramadan – which ensured small lines during daylight hours. There are probably some better places with nicer settings, but Kebab King (the Queens location, not Manhattan) holds up to any of them.

Since I was on the move, I stuck to mobile food – kebabs: Lamb, beef and chicken to be exact. All three were of similar style, consisting of meat ground with spices, herbs, marinated (I think) in yogurt and chiles, then shaped around a skewer and cooked over a live fire. I didn’t see a lot of taste variance between the three kebabs, but all were good so I didn’t complain. (Note: subsequent conversations with Kebab King patrons and friends pointed me to other parts of the menu, like the tandoori fish, beef nihari, chicken biryani and szechuan goat. Some I’ve sampled since, some I haven’t. Stay tuned for another report just on Kebab King).

Tacos Guichos Cart – Roosevelt & 84th

Taking a break from the al pastor tacos I’d been sampling, I grabbed a carnitas taco from the Tacos Guichos cart at Roosevelt and 89th. While I do love tacos al pastor, carnitas (good ones, that is) probably rank at the very top of my taco food chain. Well, just under the angelic baja fish taco. This was a great carnitas taco: tender, mildly caramelized, super rich pork, overflowing the two tortillas on which its served. Garnished with onions, cilantro and salsa, it’s was a beautiful marriage making a glutton of anyone who eats it.

Random taco stand at 99th and Roosevelt

Along Roosevelt Avenue, you’ll find any number of taco stands that sell fresh quesadillas. This particular cart had no name anywhere to be found. It sits on a lonely corner at 99th and Roosevelt on the NE side of the intersection. If, for some forsaken reason, you haven’t had a real Mexican quesadilla, it’s well worth the $2-$3 treat. Almost always made with fresh masa, they consist of large corn tortillas, pressed to about a 10-inch diameter, then cooked on a hot, dry griddle and filled with any number of ingredients.

My choice for today was huitlacoche. An ingredient not all that common in this part of the country. Inky black and earthy in flavor, huitlacoche is my favorite quesadilla filling. At this unnamed taco stand, they are done very well. Huitlacoche mixed with onions, chiles and cheese. When cooked, huitlacoche almost melts, giving the quesadilla a rich creaminess that makes it a near perfect treat.

Tortilleria Nixtamal, 104-05 47th Ave, Queens, NY

Ok, so it’s not really on the way, and I’ve been going to Tortilleria Nixtamal regularly now for about seven months, but I still had to stop by on my walk over to the tennis center. I’ll spare more details for a full post (which also has been partially written for 6+ months now) but I ordered the fish tacos. Made with fresh skate that’s lightly pan fried, they are somewhat non traditional, but still very good. These are single-tortilla tacos that come three to an order (as do all of their tacos). The pictures here are from a visit about 6 months ago.

As I mentioned, much more (belatedly) on Tortilleria Nixtamal in the very near future, but as a preview, I’ll leave you with this picture, taken outside of Nixtamal. Care to guess what it’s for? A hint… lard. Lots and lots of lard…

I know, giving all kebab’s a bad name would be wrong, so let me first quantify my title by stating this is actually about the one I live next door to.

*I’m sure it isn’t the source and I’m sure that the photographed establishment is a purveyor of the finest kebabs,

burgers and fried chicken.

]]> http://engrishfunny.com/2009/10/08/engrish-wery-delicius/ Thu, 08 Oct 2009 15:00:56 +0000 Cheezburger Network http://engrishfunny.com/2009/10/08/engrish-wery-delicius/

We ve got meatballs
We have steak
We have shish
KEBAB
Hisko
Soup kind of there our soup are wery delicius

Submitted by: Brian T via Engrish Funny Submissions

Outskirts of Bursa, Turkey

This summer I had the opportunity to spend three days kayaking through various lakes and rivers in the Aukštaitija National Park in Lithuania.  This was my first time going kayaking and I was not too sure about this adventure.  We were kayaking with family and friends which made it easier.  Our friends have been kayaking in this area for about 10 years and knew all the good spots to see and what areas were good  to set up a camp site for the night.

Day one was a nervous one for me.  I was terrified to go in the kayak since I have never been on a lake in a kayak.    I had once been on a lake with a houseboat and a friends power boat but never a boat that required someone to use oars. I was even afraid to put my oar in the water.  I don’t know what I was afraid about since I did have life preserver jacket on. 

The weather was perfect to go out on the lake.  If you know anything about Lithuania, you know it rains in Lithuania. It was very fortunate that it was not raining this day.  So as we set out on our journey, I learned that we were going to be kayaking across multiple lakes and a couple of  rivers for about four hours.  Say what?????  Part of our group was unable to make it until later that evening and I was informed that they were going to have someone drive them to  the campground we were going to. So let me understand, I could either be confined to a two man kayak for four hours or I could have had someone drive me to the campground.  I would have gone with the second option.  I was not able to choose the second option. 

Half ways through our adventure, I was told we were going across the deepest lake in Lithuania, Lake Tauragnas .  I started to think this would be a bad place to tip over the kayak, so I better start oaring harder.  We finally made it to our destination for the day.  The lakes we traveled across were beautiful and it was well worth the four hour kayaking adventure.

Once we made it to  our destination, we set up for camp for that evening.   Since it does not get dark until about 11 pm, there was plenty of daylight left to swim in the lake.  We cooked Šašlykai (kebabs) over the fire and enjoyed a good meal.  We were up late and had fun that evening.

Text:

Tina: I woke up and there was cabbage all over my floor.
Jim: Wow, when I woke up there was a load of doner meat all over my desk.

Three cheers for Poland’s need for Turkish kebabs.

One of my favorite breakfasts on lazy Sunday mornings is Vegetable cutlets. My husband does not prefer cutlets as they are deep fried and therefore he avoids the same. So we both usually have kebabs which can be shallow fried and make you feel less guilty about the calorie factor.

Here is the recipe

Ingredients:(Serves 4)

Ingredients

2 Medium Potatoes (boiled and mashed)
1 Cup Green Peas (boiled and mashed)
2 tbsp Paste of Raw Papaya (boiled and mashed)
3 tbsp Chana Daal/Bengal Gram (boiled and mashed)
1 Slice of Bread
2 Green Chillies chopped
1 small onion (cut to small pieces)
Garlic Paste
Coriander
Mint
1/4 tbsp Garam Masala
1/2 tbsp mango powder/amchur
Salt to taste
1 tbsp Cumin powder
1/2 tbsp Cumin seeds

Method:

Mix and mash together the boiled potatoes, papaya (makes the cutlets soft), green peas, chana daal, crumbled bread (for bonding).
Add Green chillies, onions, garlic paste, coriander, mint, salt and the dry spices. Mix well. Now shape this mixture into patties. Heat the oil in the pan and shallow fry these patties until golden brown. Place them on a paper napkin so that it can absorb the extra oil. Serve the kebabs with Mint chutney, tomato sauce with a dash of lemon!

Aromatic Dam* Kabab is Ayesha’s Kitchen special dish. Do try this and let me know your remarks …

Ingredients:

• 1 kg mince meat
• 1 onion
• 1 green chilli
• 2 tbspn cmint coriander sauce
• 1 ½ tspn cumin seeds
• 1 tspn cumin coriander powder
• 1 stick on cinnamon
• ½ tspn methi dana
• 1 pinch of peppercorns
• An egg
• 1 tspn red chilli powder
• 4 pods of dried red chilli
• A green cardamom pod
• 1 big piece of ginger
• Few curry leaves
• 4 tbspns olive oil

FOR AROMAS

• An onion divided into 4 quarters
• A tomato divited into 4 quarters
• 1 tbspn of mint coriander sauce

Procedure:

-Combine red chilli pods, cardamom pod, cinnamon stick, methi dana, peppercorns, curry leaves and ½ tspn of cumin seeds in herbs and spices grinder and grind them coarsely.

-In a chopper, chop onion, green chilli and ginger. Now combine all the things together except oil, aromas and mince meat.

-Whisk.

-Place whole mincemeat in a mixing bowl and pour this mixture all over it.

-Use your hands to mix and make mincemeat dough.

-Heat oil on tawa*.

-Now take a skewer and shape a handful of mincemeat dough like seekh kebab or sheesh kebab and then take the skewer out and place the kebab on tawa* (Flat pan). Make sure you do not spoil the shape of your kebab while removing the skewer.

-Do same with rest of the mincemeat.

-Turn their sides after some time and place aroma vegetable wedges with them. Cover and cook on low heat. When very little amount of water remains, cook it uncovered on high Flame.

-When no water remains, dish them out with Fused vegetables and serve hot with some Fresh tomatoes.

Outcome:

Tasty aromatic dam* kabab are ready to be served.

Ayesha's Kitchen

Tips:

-Make sure you do not spoil the shape of your kebabs while removing the skewer.

Servings:

This will serve 6 – 8 persons easily.

*refer to Glossary.