In Pakistan, kabobs are not always cooked on skewers. They are often tender, juicy patties made of minced beef, lamb or chicken and the word chapli comes from the Pashto word for “flat,” a reference to its horizontal appearance. My Father often expresses his love through feeding us his delicious inventions and this recipe is from him. He came up with the idea of adding part-skim mozzarella to chicken chapli kabobs–as weird as it sounds, the cheese blows the dish out of this world, making each patty even more juicy and flavorful.
- 1 lb. skinless and boneless chicken breast and thigh meat (ask your butcher to pass it through the grinder twice so it is really fine)
- 1 medium yellow onion- diced
- 3 scallions- chopped
- 4 jalapenos – seeded and chopped
- 1 handful cilantro leaves- chopped
- 1/2 garlic clove
- 2 tablespoons of ginger
- 1 egg
- 1/2 cup of part-skim grated mozzarella cheese
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- salt- to taste
- pepper-to taste
- 4 tablespoons of canola oil- for frying
Put the garlic and the ginger in a food processor and chop into a fine paste. Work this paste into the ground chicken. Add the rest of the ingredients and mix well. Don’t be afraid to use your hands!
Make the chicken kabob patties by scooping out a handful of the mix and flattening it into a flat patty shape. Note: it is easier to make the patties when the meat mixture is a little chilled so after you mix all the ingredients together, you might want to pop it into the fridge for a bit. Make the patties as flat as possible so they cook fast and completely. Otherwise, you run the risk of encountering uncooked chicken in the middle of your chapli kabobs: not fun.
Heat up the canola oil in a skillet. Make sure the oil is thoroughly heated before dropping the patties into the oil. Otherwise, the patties absorb too much oil. Brown on each side. Serve with rice and accompaniments–my favorites are a dollop of greek yogurt, sliced avocado and a chiffonade of kale greens.
I hope everyone had an awesome Thanksgiving! We had a great big feast at our home with friends and I cooked up a storm. It was an easy-going casual affair and I knew that our company would all be arriving at different times. I decided to serve some light snacking for people while they were waiting for the feast to begin but I didn’t want to serve appetizers that might interfere with appetites or stomach capacity. Herb-roasted sweet and savory nuts and hot, spicy apple cider fit the bill perfectly!
Herb-Roasted Sweet and Savory Nuts
1 tablespoon canola oil
2 tablespoons melted salted butter
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon seasalt
1/4 cup sugar
4 tablespoons chopped rosemary, thyme and tarragon
4 cups mixed raw, unsalted nuts
Preheat the oven to 300 degrees.
Mix together the oil, melted butter, cayenne pepper, cinnamon, and herbs. Add the nuts to the bowl and stir until well combined. Line a baking sheet with aluminum foil or parchment paper.
Roast the nuts for 20 minutes and stir them. Roast for another 15 minutes–watch the nuts closely because they can burn quickly! Once the nuts are golden brown, take them out and toss them with the salt and sugar. Serve at room temperature.
Hot and Spicy Apple Cider
1 gallon apple cider
Mulling spice mix:
4 cinnamon sticks
4 cardamom pods
6 whole cloves
8 allspice berries
Heat up apple cider in a large pot. Put mulling spices into a cheesecloth and tie into a knot. Put the mulling spice knot into the apple cider. Boil and simmer–serve hot! Not only does this taste good, it makes your whole house smell amazing.
Who says a salad can’t be hearty and satisfying? There’s something about autumn that always makes me want to bake and roast things. Here I slow-roasted a selection of root vegetables with chunks of garlic heads for added flavor. The roasting is ridiculously easy: Toss with olive oil and sea salt and set your oven to 200. Check on them once in a while to see if they are cooked through. The beauty of these roasted vegetables is that you can use them in a variety of dishes, like in the salad above. Paired with roasted chicken, crunchy Gala apple slices and gorgonzola cheese and rested upon a bed of baby argula, this salad is perfect for lunch on a crisp autumn day.
When the weather is hot and humid, as it has been for a few days this past week, there’s nothing more refreshing to me than an ice cold glass of lassi. Lassi, which rhymes with fussy, hails from South Asia and is incredibly easy to make and enjoy. My take on two servings of lassi involves just four ingredients: One cup of low-fat yogurt, one cup of water, one cup of ice and three tablespoons of confectioner’s sugar (or as much sugar as is your preference). I use confectioner’s sugar because it dissolves easily in the cold beverage. You can also add a cup of mango pulp for a mango flavor but I prefer it plain. Put all the ingredients into a blender for four minutes and enjoy!
Chai has been all the rage in the West for the past few years, with Starbucks’ Chai Latte and Oregon Chai leading the pack amongst many other brands. However, making chai at home is very simple and can be often done in less than 5 minutes! Chai just means “tea” in various South Asian languages including Urdu and Hindi. So tip #1: don’t say “chai tea” because you’re really saying “tea tea” :)
Onto the recipe! In South Asian households chai is usually made multiple times a day. This recipe is for the type of chai that is made in Pakistan or Northern India – with the milk cooked with the tea on the stove instead of being added in later. Serving size: 2
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