Kebab is a traditional recipe reigning over the heart of India for many centuries. Ibn Battuta, the Moroccan traveler first mentioned this appetizing dish in the 14th century by the Tughlaq court who picked it from the Turks, who created this recipe. Since then every North Indian state has a specialty in Kebabs with refined and tasteful names such as Seekh Kebab, Gilowti Kebab, Kathi Kebab, Reshmi Kebab, and Shami Kebab, Patthar kebab, Stutli kebab, chapli kebab, Bihari Kebab and more.
In Kolkata, the street food locations and foodie zones are overcrowded with Kathi Kebab and Reshmi Kebabs, Zafrani Kebab, Hariyali Kebab, and more. In the article, let’s discuss the Kebab recipe with rice bran edible oil. This oil is recognized as the most notable cooking oil that has a high ignition temperature which is very useful for stir frying and deep frying.
Therefore, we would recommend Jeevan Rekha Rice Bran Oil, loaded with natural nutrients essential for the human body. The perfect balance of monosaturated and Polyunsaturated fats makes this cooking oil perfect for rice bran cooking oil. Let us discuss the four recipes of Kebab that are richly popular in Kolkata.
1. The Grilled Kebab or Kathi Kebab
The Kathi Kebab is popular street food in Kolkata which is prepared out of a meat-grilled skewer. It is wrapped in a flatbread to make some popular Kathi Roll.
To begin with, the ingredients that are needed:
- 1 piece of Red Onion
- 1 piece of yellow bell pepper
- 380 grams of Chicken (boneless)
- 125 grams Yogurt
- 1 tablespoon Dried mango powder
- 1 tablespoon Cumin powder
- 1 tablespoon Coriander powder
- 1 tablespoon Garam masala
- 1 tablespoon Red chili powder
- 1 tablespoon Turmeric powder
- 1/2 tablespoon Nutmeg powder
- 1/2 tablespoon Cinnamon powder
- 1/2 tablespoon green cardamom powder
- 3 teaspoons salt
- 7 tablespoons Ricebran oil
Starting from taking the bell peppers into cubes, cut the chicken pieces into bite-sized pieces and peppers in the bowl. This would be followed by a thick yogurt. Add the dried spices. Dried mango powder, Cumin powder, Coriander powder, Garam masala, Red chili powder, Turmeric powder, Nutmeg powder, Cinnamon powder, and Green cardamom.
2. You need to take 5 tbsp of Rice Bran Oil and the spices mentioned above need to be mixed with chicken pieces and keep it for at least one hour.
3. Wooden skewers should be washed and slightly pierce the onion, and bell pepper into the skewers.
4. Eventually, put the skewer at 200 degrees celsius and grill them at 190 degrees celsius.
5. After a few minutes take the skewer out and bust them with oil, turn the sides of each skewer and bust them again with oil.
6. Finally Kathi on go, as you slowly take the kebabs out and wrap them with the aluminum foil for ten to fifteen minutes.
2. The Hariyali Kebab
Whoever states that the Kebabs are only for nonvegetarians then we would say that it’s a plain lie as the Hariyali kebabs are equally delicious with their extraordinary taste. The lip-smacking Hariyali Kebabs are just wholesome panfried and ready to be eaten in an hour. In fact, this is one of the most popular recipes for monsoon dipped into the green chutney. In fact, this is a good way to feed your moody kids with much-needed green vegetables.
The ingredients needed for this recipe are quite simpler
- 250 gm blanched spinach
- 4 green chilies
- 2 teaspoon coriander powder
- 1 dash nutmeg powder
- 5 cashews
- 250 gm chana dal
- 1 1/2 teaspoon dry mango powder
- salt as required
- 1 cup chickpeas flour
- 5 tablespoon Jeevan Rekha rice bran oil
1. To begin with, you need to soak the chana daal for at least 4 hours and create a smooth paste along with some balanced spinach leaves, coriander leaves, and green chilies. Take it out in a bowl and mix all the ingredients together.
2. The doughs need to shape in the form of kebabs and you can semi-fry them on a frier. When all the kebabs are made, place them on the hot Tawa and pan fry until golden brown from both sides. Serve with your favorite chutney.
3. Reshmi Kebab
Reshmi is an Indian name for silk, this itself will give you the magnificent taste of the Reshmi Kebab recipe that melts in the mouth just like that. Therefore we would state that Reshmi kabab gets its name from the juicy succulence of the spiced meat added to the skewers with a light golden brown color. The meat gets this texture thanks to the marinade in which it is soaked and above all the rice bran oil with whose help it is prepared.
- 1/2 cup almonds
- 1 cup coarsely chopped fresh coriander
- 2 large onions, coarsely chopped
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 1 dash salt, or to taste
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup yogurt
- 1 kilogram (about 2 1/4 pounds) of boneless chicken pieces, cut into 2-inch cubes
- 1 to 2 tablespoons unsalted butter, or Jeevan Rekha’s rice cooking bran oil
1. Chicken Reshmi Kebab has a clean method of preparation, which includes summing up all the ingredients at once and soaking the almonds, later grinding them with coriander, onion, ginger, and garlic pastes and grinding to form a smooth paste.
2. Add a little salt according to the taste, then lemon juice, and mix everything well.
3. Take a large bowl, pour the paste and sour yogurt over the chicken for proper marination and mix well to coat all the pieces at once. Cover and allow to marinate in the refrigerator for 24 hours.
4. Last part of the preparation is the most important part, as the smokey taste of the kebab can only be found after using the skewers and grill. Make sure that you lightly brush each part of the kebab preventing it from sticking with each other.
Remove the skewers and serve it hot and grilled with coriander chutney and naans and you will forget everything.
Thus, kebab recipes have become an important and exotic part of Indian cuisine and this food has been nostalgic at every bite making memories and romantic dates in Kolkata. Try preparing it with Jeevan Rekha’s Rice Bran cooking Oil and your health and taste will be taken care of duly.