Seekh Kabab or Kebab

(Skewered Meat Patties)

The word Kabab or Kebab is ultimately from Arabic or Persian, but originally meant ‘fried meat’, not grilled meat. Seekh Kebabs or Kababs are very popular among the Indian and Pakistani cuisine. But it is traditional South Indian cuisine.

Made with keema (lamb or beef minced meat) and traditionally cooked in a tandoori oven. The traditional way of making these Kebabs are, use metallic skewers for grilling them and add 1/2 cup of grated raw papaya, if available, as this will help to tenderize the meat. These kebabs are very delicate and hard to handle so, need more practice to make this dish. Start like1 kebab first, grill and test. If it breaks, add some more fresh bread crumbs to the mixture, to bind it. Lamb Seekh Kebab and beef Seekh kebabs are the most popular kinds. 


  • 1 lb. lean ground meat (minced mutton or beef)
  • 1 large onion (finely chopped)
  • 1 inch ginger (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 egg (beaten)
  • 1 tbsp. gram flour
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped coriander leaves (cilantro)
  • 1 tsp. ground poppy seeds
  • 1 tsp. chili powder
  • 2 tsp. ground almonds or cashews
  • ½ tsp. ground black pepper
  • ½ tsp. garam masala
  • ¼ tsp. red color powder
  • pinch of nutmeg
  • salt to taste
  • oil for grilling


  • Combine all the ingredients together in a bowl and set aside to marinate for half an hour.
  • Grease the skewers.
  • Shape the meat into long cigar shapes and thread on to the skewers, lengthwise.
  • Roast the meat on charcoal or in the grill.
  • Turn skewers from time to time and keep brushing the meat lightly with oil.
  • Before serving, slide the Kababs gently off the skewers.
  • Place the Kababs on a serving dish.
  • Garnish with onions and mint leaves.
  • Serve hot with mint and coriander chutney.

(Keywords: sheekh kababs,kabab,kebob,kabob)

Chicken Liver Fry

(Chicken Liver Fry)

If you are a chicken lover, it is one of the best dishes to enjoy. As I know, kids love to eat this chicken liver fry. Unfortunately it is not a regular dish and also it is not a dish for special occasion either. But it is good dish that everyone will love to eat.


  • 1 lb. chicken liver washed thoroughly
  • 1 tbsp. chopped coriander leaves (cilantro)
  • 1/2 red onion Sliced thin
  • ¼ tsp. garam masala powder (optional)
  • ½ tbsp. ginger paste
  • ½ tbsp. garlic paste
  • ½ chili powder
  • 1 tsp cumin powder
  • ½ tbsp. of lemon juice or Vinegar
  • ½ tbsp. oil
  • Salt to taste


  • Heat oil in a pan.
  • Add the onions and sauté till they start turning color.
  • Add ginger, garlic paste, garam masala powder and cilantro and sauté them.
  • Now add the chicken liver pieces and cook for 2-3 minutes.
  • Add the powders and salt.
  • Cook for about 10 to 12 minutes with lid on or till the liver is cooked completely.
  • Open the lid, add the lemon juice.
  • Make sure all the water evaporates and the spices are well coated.
  • Serve with hot rice, paratha or roti as a side dish.

 (Keyword:chicken liver fry,liver fry,fried chicken liver)



There are numerous stories have been told about our dish chicken-65. We do not know for sure, which story is true. But we do know that Chicken-65 has established itself as a main popular dish of every Indian cooking with the right blend of spices. It is the all time favorite for every chicken lover.

The origin of chicken-65 dates back to early 60′s in the Chettinad region of Tamil Nadu, which is one of the largest hot chili producing places in

India. The original recipe is modified these days against the American popular dish “Buffalo Wings”. We can call chicken-65 as an Indian version of the Buffalo wings.�


  • 1 lb. chicken (455gm) (cut into small pieces)
  • 1 tsp. chili powder
  • 1 tsp. pepper powder
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. garam masala
  • 1 tbsp. lemon juice
  • 1 tbsp. curd or yogurt
  • 1 tbsp. ginger & garlic paste
  • 2 pinch orange food color
  • 1 tsp. Salt
  • oil for deep frying
  • coriander leaves, lemon and red onions (for garnish)


  • Wash the chicken cubes, and drain all the water.
  • Wait for about 15 minutes to dry all the cubes.
  • Add all the ingredients, except oil and coriander leaves.
  • Marinate the chicken for at least an hour or more.
  • Heat the frying pan and pour the oil.
  • Put the chicken cubes in hot oil.
  • Fry them well, Fry them in a 2 or 3 batches.
  • Spread the cubes in serving dish.
  • Garnish with coriander leaves, lemon and red onions.
  • Serve hot with rice, paratha, naan or roti.

(Keywords: chicken65,chicken-65, chicken 65, chicken)

Chili Beef (Dry)

(Chili Beef)


  • 1 lb. beef
  • 1 green chili
  • ½ tsp. turmeric powder
  • 1 tsp. pepper powder
  • 1 medium onion 
  • 2 tsp. ginger and garlic paste
  • 1 tbsp. soy sauce
  • 1 tbsp. tomato sauce
  • 1 tsp. chili sauce
  • 1 lemon for garnish
  • 3 tbsp. oil for frying
  • salt to taste


  • In a pressure cooker, cook beef with green chili, turmeric powder and salt with no water.
  • Take the pressure off and cook until the meat is dry.
  • In a frying pan, heat oil.
  • Add onion and fry it until golden brown.
  • Then, add ginger and garlic paste and pepper powder and fry it until become dark. 
  • Add soy sauce, tomato sauce and chili sauce and stir in a slow heat.
  • Then, add the fried beef and mix well and cook for another 2 minutes.
  • Serve in a plate and garnish with lemon.
  • Serve with white rice, roti or naan.
  • Serves for 4.

 (Keywords: chili beef, fried beef, beef, chili beef dry.)





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