Tag: cilantro chutney
Kathi Kebabs- Chicken Tikkas Stuffed in an Egg Roti
This dish is great with leftover chicken…
I already had cilantro chutney in the fridge. All I had to do is to make some fresh rotis and prepare the egg mixture. Whole wheat or regular tortillas can be used instead of rotis…
- Leftover chicken tikkas (you need about a quarter cup per kathi), cut into one inch pieces and keep warm
- 4 whole-wheat rotis
- 4 tablespoons olive oil
Egg Mixture
- 4 eggs, beaten lightly
- 1½ teaspoon salt
- ½ teaspoon cayenne pepper
In a medium bowl, add the eggs, salt, and cayenne pepper. Beat lightly and keep aside.
Onion Relish
- 1 medium onion, chopped fine
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 lime, juiced
- ¼ cup cilantro chutney
- 8 toothpicks
In a small bowl mix the onion, salt, cayenne pepper and limejuice. Keep aside.
In a wide non-stick frying pan, heat one tablespoon olive oil. Add one roti to the pan and heat both sides, about a minute on each side. Take out of the pan and add 1/3 cup of the egg mixture. Immediately top the egg mixture with the warmed roti.
Cook on medium high heat, till the egg is cooked at the bottom, about 2 minutes. Flip the egg roti and cook the other side for about a minute. 
Place the egg roti on a serving plate and place the chicken pieces in the middle from top to bottom. Add about a tablespoon or more of the onion relish and the cilantro chutney. 
Roll the roti and secure with two toothpicks.
Sweet Potato Fries
- 4 medium sweet potatoes, peeled and cut into ½ inch thick fries
- 2 tablespoons extra light olive oil
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Preheat oven to 400 degrees. Place the fries on an aluminum foil lined cookie sheet. Drizzle the olive oil, salt, garlic powder and paprika. Mix well with your fingers and bake for about 45 minutes or till the fries are soft on the inside and crunchy and golden brown on the outside.
Cilantro Cole Slaw
I served this healthy, delicious cole slaw with the fried fish. It was an amazing addition to an already yummy dish…
- 2 cups broccoli slaw (Trader Joes has it)
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
- ¼ cup mayonnaise
- ¼ cup Greek Yogurt
- ¼ cup cilantro chutney
- 1/2 cup dried cranberries
- Salt
Mix the mayo, yogurt and chutney in a small bowl. Transfer the slaw, cilantro, cranberries and green onions to a serving bowl. Add the yogurt mixture and mix well. Add salt if needed. Mix well and serve.
Cilantro Chutney
- 3 cups cilantro, washed and chopped roughly
- 4 green onions
- 2 limes, juiced
- 1½ teaspoons salt
- 1 teaspoon cumin
- 2 tablespoons olive oil
- ¼ cup water
Add all the ingredients to a blender. Blend till everything turns into a smooth sauce.
Potato Cakes with Cheddar Cheese and Dill
I made these potato cakes for get together a friend was having. She was expecting about 7 to 8 women and wanted me to make some snacks for the ladies. My initial thought was to make some chicken tikkas but then we realized some of the women were vegetarian. Instead of making two separate dishes, I decided to do a vegetarian one.
After doing a lot of thinking, I came up with these potato cakes. I grew up eating these on the streets of Delhi, India. They are called ‘Aloo Tikki‘(aloo means potatos and tikki is like a cutlet or croquette). The typical ones include boiled potatoes, onions, cilantro, etc and are served with a green chutney.
I decided to make a potato mixture with onion, ginger, green chilies as well as some bread crumbs and a sharp cheddar cheese. The cheese made the cakes soft and gooey on the inside. I also added flavorful dill and cilantro into the mix.
These cakes are great to serve as appetizers or a light meal. A nice salad and green chutney on the side is an ideal lunch.
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Healthy Indian Style Hamburgers with Caramelized Onions and Zucchini served with Sweet Potato Fries
Once in a while I come up with a fabulous meal- it is tasty, healthy and very good looking. This is one of them. One of my favorite things to eat is a good hamburger- especially at our local pub. Since watching Food Inc, I have been off hamburgers especially at restaurants.
So, I decided to make turkey burgers but with a twist. I love ground turkey for a lot of things but when I have a regular turkey burger I always compare it to a beef burger and it just doesn’t stand up to it’s competitor. To avoid the comparison I decided to use my seekh kebab mix. It is extremely flavorful loaded with aromatics- perfect for a juicy burger. Now, what about the toppings? I didn’t want to use mayo since it is loaded with calories. I had cilantro chutney in the fridge that I normally serve with seekh kebabs- perfect. I also thought of the delicious tomato chutney from Trader Joes- that would pair up really well with the cilantro chutney. I needed to incorporate vegetables in this meal and so I decided to caramelize onions and saute up some zucchini and use them as toppings for the healthy burgers. Of course, I bought the soft whole-wheat hamburger buns from Trader Joes and while I was there, I also picked up sweet potatoes. They are super healthy and I wanted to incorporate them into the meal as well- I cut them up into wedges and made oven fries- they were delicious- especially paired with garlic powder and smoked paprika. The sweetness in this orange vegetable was wonderful with the savory garlic powder and smoky paprika.
Overall it was a fabulous meal- I did an article about this healthy, delicious meal on the New York Times, The Local.
Try the healthy Indian style hamburgers with the veggies and sweet potatoes next time you want to eat a hamburger.
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Indian Meatballs with Cilantro Cream
I made this for a party recently. It is essentially seekh kebabs and I have made them many times before.
Since I had to bring a hot appetizer, and I wanted to keep it simple- I decided to make these. They are quick and delicious.
The other reason for making these is that I can make them with ground turkey. It is healthy and with all that delicious flavor mixed in- you can’t go wrong.
I decided to shape them a bit differently- into round bite sized meatballs. Instead of cooking them on the stovetop, I decided to bake them in the oven. To get a good color, you can broil them first for a few minutes and continue baking them if the insides are not cooked yet.
Typically seekh kebab are served with a cilantro and green chili chutney. So, I decided to use a version of that chutney and add it to some low fat sour cream. It is a great condiment to serve with a number of appetizers or even entrees. I usually have some green chutney made in my fridge so making this cilantro cream was a cinch.
Overall, it was a delicious snack. My daughter had a few before leaving home- she kept saying how delicious they were. Once we got the party, she parked herself next to the table and devoured quite a few more. I had to physically pull her away so other people could get a taste as well.
While I was making these, I thought I could form these meatballs and cook them in an Indian style tomato gravy.. hmm- very interesting idea. Stay tuned- I am sure a recipe will be posted soon- whenever I get a recipe idea in my mind- it consumes me till I have made it. Enjoy!
- 1 pound ground dark turkey meat
- 1 small white onion
- 3 garlic cloves
- 1 inch ginger
- ½ cup cilantro
- 1 egg, beaten
- 3 teaspoons salt
- 2 teaspoons coriander powder
- 2 teaspoons garam masala
- 2 tablespoons extra light olive oil
Preheat the oven to broil.
Line a large cookie sheet with aluminum foil
Makes about 15 meatballs.
Process the onion, garlic, ginger and cilantro in a food processor. Add the mixture to the ground meat in a medium bowl. Add the egg, salt, coriander powder and garam masala. Mix well with both hands and refrigerate for at least an hour.
Form 1 inch balls and place on the cookie sheet.
Broil on high till all sides are golden brown- about 5-6 minutes on both sides. Check to see if the inside is cooked. If it is not cooked fully, then bake on 375 degrees for a few more minutes.
Cilantro Cream
- 1 cup low fat sour cream
- ¼ cup cilantro chutney
- 1 teaspoon salt
Mix all the ingredients well and keep aside. Serve with the meatballs.