Hara Bhara Kabab
Recipes in this Video
Hara Bhara Kabab is a popular Indian snack made from green vegetables, primarily spinach and peas. It is often served as an appetizer at parties or as a tea-time snack. The dish is appreciated for its vibrant color and nutritious profile, making it a favorite among health-conscious individuals. Its origins are rooted in Indian cuisine, where vegetarian dishes are celebrated for their flavors and health benefits.
Ingredients
- ●spinach
- ●green peas
- ●potatoes
- ●bread crumbs
- ●onion
- ●ginger
- ●garlic
- ●green chili
- ●coriander leaves
- ●cumin seeds
- ●salt
- ●oil
Instructions
- 1Blanch spinach and green peas in boiling water for a few minutes.
- 2Drain and cool the vegetables, then blend them into a coarse paste.
- 3In a mixing bowl, combine the vegetable paste with mashed potatoes, chopped onions, ginger, garlic, and green chili.
- 4Add bread crumbs, cumin seeds, and salt to the mixture; mix well until combined.
- 5Form the mixture into small patties or kababs.
- 6Heat oil in a pan and shallow fry the patties until golden brown on both sides.
Ingredient Alternatives
potatoes
Healthier: sweet potatoes
Cheaper: mashed cauliflower
Sweet potatoes are lower in calories and more nutritious, while mashed cauliflower is a budget-friendly low-carb option.
bread crumbs
Healthier: oats
Cheaper: crushed crackers
Oats provide more fiber and nutrients, while crushed crackers can be a cost-effective binding agent.
Techniques
Equipment
Also Known As
Chilli Chicken is a popular Indo-Chinese dish that reflects the fusion of Indian and Chinese culinary traditions. It is often served in restaurants and at home, especially during gatherings and celebrations. The dish is characterized by its spicy and tangy flavor, making it a favorite among spice lovers. Its origins can be traced back to the Chinese immigrants in India, who adapted their cooking styles to local tastes.
Ingredients
- ●chicken
- ●bell peppers
- ●onions
- ●garlic
- ●ginger
- ●soy sauce
- ●cornstarch
- ●green chilies
- ●vinegar
- ●salt
- ●pepper
- ●oil
Instructions
- 1Cut chicken into bite-sized pieces.
- 2Marinate chicken with soy sauce, vinegar, and cornstarch.
- 3Heat oil in a pan and fry the marinated chicken until golden brown.
- 4Remove chicken and set aside.
- 5In the same pan, stir-fry garlic, ginger, onions, and bell peppers.
- 6Add green chilies and cooked chicken back to the pan.
- 7Stir-fry everything together, adjusting seasoning with salt and pepper.
- 8Serve hot.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.
soy sauce
Healthier: low-sodium soy sauce
Low-sodium soy sauce has less sodium.
Techniques
Equipment
Also Known As
Hyderabadi Chicken Biryani is a celebrated dish from Hyderabad, India, known for its rich flavors and aromatic spices. It reflects the culinary heritage of the Mughal era, where rice and meat dishes were elevated to an art form. Traditionally served during special occasions and festivals, this biryani is a symbol of hospitality and celebration in Indian culture.
Ingredients
- ●chicken
- ●basmati rice
- ●onions
- ●yogurt
- ●ginger
- ●garlic
- ●green chilies
- ●spices
- ●cilantro
- ●mint
- ●saffron
- ●ghee
Instructions
- 1Marinate chicken with yogurt, ginger, garlic, and spices for several hours.
- 2Slice onions and fry until golden brown; set aside.
- 3Parboil basmati rice in salted water until half-cooked; drain.
- 4Layer marinated chicken in a pot, followed by half-cooked rice.
- 5Sprinkle fried onions, cilantro, mint, and saffron over the rice.
- 6Cover the pot tightly and cook on low heat until chicken is fully cooked and rice is tender.
Ingredient Alternatives
chicken
Healthier: skinless chicken
Cheaper: chicken thighs
Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.
basmati rice
Healthier: brown rice
Cheaper: long-grain rice
Brown rice is more nutritious; long-grain rice is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1.5 lbs chicken thighs, boneless and skinless
- ●1 cup plain yogurt
- ●2 tbsp lemon juice
- ●2 tsp ground cumin
- ●2 tsp ground coriander
- ●1 tsp turmeric
- ●1 tsp garam masala
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●4 tbsp butter
- ●1 large onion, finely chopped
- ●4 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 can (15 oz) tomato puree
- ●1 cup heavy cream
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1In a bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and salt. Add chicken and marinate for at least 1 hour, preferably overnight.
- 2In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes.
- 3Add minced garlic and grated ginger to the skillet and sauté for another 1-2 minutes until fragrant.
- 4Stir in the tomato puree and cook for 10 minutes, allowing the flavors to meld.
- 5Add the marinated chicken to the skillet, including the marinade, and cook until the chicken is no longer pink, about 10-15 minutes.
- 6Reduce the heat to low and stir in the heavy cream and remaining butter. Cook for an additional 5 minutes, stirring occasionally.
- 7Taste and adjust seasoning if necessary. If you prefer a spicier dish, add more chili powder.
- 8Garnish with fresh cilantro before serving.
- 9Serve hot with naan or rice.
Equipment
Ingredients
- ●1 kg chicken, cut into pieces
- ●2 cups coconut milk
- ●2 onions, finely chopped
- ●4 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tomatoes, chopped
- ●2 tbsp curry powder
- ●1 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1/2 tsp chili powder
- ●2 tbsp vegetable oil
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onions and sauté until they are golden brown.
- 4Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 5Add the chopped tomatoes and cook until they soften.
- 6Mix in the curry powder, turmeric powder, and chili powder, stirring well to combine.
- 7Add the chicken pieces to the pot, stirring to coat them in the spice mixture.
- 8Pour in the coconut milk and season with salt to taste.
- 9Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- 10Garnish with fresh cilantro before serving.
Equipment
Originating from the Chinese immigrant community in India, Hakka noodles reflect a unique fusion of Chinese cooking techniques and Indian flavors. This dish has become a popular street food, celebrated for its vibrant vegetables and savory sauce. Today, it is enjoyed in various forms across India and has even inspired adaptations in other countries, showcasing its global appeal.
Ingredients
- ●hakka noodles
- ●mixed vegetables
- ●soy sauce
- ●green onions
- ●ginger
- ●garlic
- ●black pepper
- ●sesame oil
- ●red chili flakes
- ●salt
- ●coriander leaves
Instructions
- 1Boil water in a large pot and cook the hakka noodles until al dente, about 3-4 minutes.
- 2Drain the noodles and rinse under cold water to stop cooking; set aside.
- 3Heat sesame oil in a large wok over high heat until shimmering.
- 4Add minced garlic and ginger; sauté for 30 seconds until fragrant.
- 5Add mixed vegetables and stir-fry for 2-3 minutes until tender-crisp.
- 6Add the cooked noodles to the wok and toss gently to combine.
- 7Pour in soy sauce and sprinkle black pepper and red chili flakes; mix well.
- 8Stir-fry for another 2 minutes to heat through and combine flavors.
- 9Add chopped green onions and toss again before removing from heat.
- 10Garnish with coriander leaves before serving.
Ingredient Alternatives
hakka noodles
Healthier: whole wheat noodles
Cheaper: spaghetti
Whole wheat noodles provide more fiber while spaghetti is often cheaper.
mixed vegetables
Healthier: fresh seasonal vegetables
Cheaper: frozen vegetables
Fresh seasonal vegetables can be healthier, while frozen options are often more affordable.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake, while tamari can be less expensive.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola oil is often cheaper.
Techniques
Equipment
Also Known As
Pav Bhaji is a popular street food from Mumbai, India, known for its rich flavors and vibrant colors. It originated in the 1850s as a quick meal for workers and has since become a beloved dish across the country, often enjoyed at roadside stalls and during festivals. The dish consists of a spicy vegetable mash served with buttered bread rolls, making it a hearty and satisfying option for any meal.
Ingredients
- ●mixed vegetables
- ●potatoes
- ●onions
- ●tomatoes
- ●green peas
- ●butter
- ●pav bread
- ●bhaji masala
- ●cilantro
- ●lemon
- ●green chilies
Instructions
- 1Boil mixed vegetables and potatoes until soft.
- 2Mash the boiled vegetables and potatoes together.
- 3In a pan, heat butter and sauté chopped onions until golden.
- 4Add chopped tomatoes and cook until soft.
- 5Stir in bhaji masala and mix well.
- 6Add the mashed vegetables to the pan and combine thoroughly.
- 7Cook for a few minutes, adding water for desired consistency.
- 8Toast pav bread in butter until golden.
- 9Serve bhaji hot with toasted pav, garnished with cilantro and lemon.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier with better fats.
pav bread
Healthier: whole wheat bread
Cheaper: regular bread
Whole wheat bread offers more fiber.
Techniques
Equipment
Also Known As
Chilli Chicken Dry is a popular Indo-Chinese dish known for its spicy and savory flavors, often served in restaurants and enjoyed as a starter or main dish.
Ingredients
- ●500g chicken breast, cut into bite-sized pieces
- ●2 tbsp soy sauce
- ●1 tbsp cornstarch
- ●1 tbsp vegetable oil
- ●1 onion, finely chopped
- ●2-3 green chilies, slit
- ●1 bell pepper, diced
- ●4-5 garlic cloves, minced
- ●1 inch ginger, minced
- ●1 tsp black pepper
- ●1 tsp salt
- ●1 tbsp vinegar
- ●2-3 spring onions, chopped for garnish
Instructions
- 1In a bowl, marinate the chicken pieces with soy sauce, cornstarch, black pepper, and salt. Let it sit for 30 minutes.
- 2Heat vegetable oil in a pan over medium heat.
- 3Add the marinated chicken to the pan and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- 4In the same pan, add chopped onions, green chilies, garlic, and ginger. Sauté until the onions are translucent.
- 5Add the diced bell pepper and cook for another 2-3 minutes until slightly tender.
- 6Return the cooked chicken to the pan and mix well with the vegetables.
- 7Add vinegar and stir to combine all ingredients.
- 8Cook for an additional 2-3 minutes to allow flavors to meld together.
- 9Garnish with chopped spring onions before serving.
Equipment
Originating from North India, Paneer Makhani is a rich and creamy dish that showcases the versatility of paneer, a fresh cheese. Traditionally served with naan or rice, it reflects the Mughal influence on Indian cuisine, emphasizing luxurious ingredients. Today, it is a favorite in Indian restaurants worldwide and has inspired numerous adaptations, including vegan versions using tofu or cashew cream.
Ingredients
- ●paneer
- ●butter
- ●cream
- ●tomatoes
- ●onion
- ●ginger
- ●garlic
- ●cashews
- ●spices
- ●green chili
- ●coriander
- ●salt
- ●sugar
- ●fenugreek leaves
- ●cilantro
Instructions
- 1Heat butter in a pan over medium heat until melted
- 2Add chopped onions and sauté until translucent, about 5-7 minutes
- 3Stir in ginger and garlic, cooking until fragrant, about 1-2 minutes
- 4Add chopped tomatoes and cook until soft, about 10 minutes
- 5Blend the mixture until smooth using an immersion blender or regular blender
- 6Return the mixture to the pan and add cream and cashews
- 7Season with salt, sugar, and spices, stirring well
- 8Simmer for 10-15 minutes, allowing flavors to meld
- 9Add paneer cubes and gently mix to coat
- 10Cook for another 5 minutes until paneer is heated through
- 11Stir in crushed fenugreek leaves and garnish with cilantro
Ingredient Alternatives
cream
Healthier: coconut milk
Cheaper: yogurt
Coconut milk adds creaminess with fewer calories.
paneer
Healthier: tofu
Cheaper: ricotta
Tofu is lower in calories and can be more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large potatoes
- ●1/4 cup cornflour
- ●1/4 cup all-purpose flour
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp red chili powder
- ●1/2 cup oil (for frying)
- ●1 tbsp ginger-garlic paste
- ●1/4 cup chopped spring onions
- ●2 tbsp soy sauce
- ●2 tbsp Schezwan sauce
- ●1 tbsp vinegar
- ●1 tsp sugar
- ●1/4 cup water
Instructions
- 1Peel the potatoes and cut them into thin wedges or sticks.
- 2In a bowl, mix cornflour, all-purpose flour, salt, black pepper, and red chili powder.
- 3Coat the potato wedges in the flour mixture until evenly covered.
- 4Heat oil in a deep frying pan over medium heat.
- 5Fry the coated potato wedges in batches until golden brown and crispy. Remove and drain on paper towels.
- 6In another pan, heat a little oil and add ginger-garlic paste. Sauté until fragrant.
- 7Add chopped spring onions and stir-fry for a minute.
- 8Add soy sauce, Schezwan sauce, vinegar, sugar, and water. Mix well and bring to a simmer.
- 9Add the fried potatoes to the sauce and toss to coat evenly.
- 10Cook for an additional 2-3 minutes until the potatoes absorb the flavors.
- 11Serve hot as a snack or appetizer.
Equipment
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