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Masala Kheema Tikka (Spicy Mince Patties)

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I am running late! The guests arrive in about an hour for cocktails, and I still have to shower and get ready. I have decided this morning to add meat tikkas to my long list of items for the cocktail party this evening. If you live in a military camp or cantonment area with your squadron or unit, you end up hosting, at the very least, one cocktail and one dinner party a month. Since it is on a reciprocal basis, you end up attending several in a month!

With everyone being so close-knit, you cannot leave anyone out for fear of hurting someone’s feelings. You invariably end up with at least 40 people at each party. If you are stationed in a big city, it is different because with distances, the pace slows down, and it is easier to meet at clubs or restaurants.

I instruct the cook as to how I want the meat tikkas finished and plated. She tells me to go get ready she will take care of it. I think she hates me hovering around!!

The table is already set with all the other snacks. The bar is stocked, the ice is ready in the bucket, and the glasses for the drinks and soft drinks are all laid out. The fresh flowers from the garden make a beautiful centerpiece. Everything looks in order. My husband is at the bar reorganizing his stock of liquor. I rush to get ready.

Tikkas in India can be chunks of marinated meat or ground meat or mashed vegetables seasoned with spices and shaped into cutlets.

Masala Kheema Tikka is a savory blend of onions, ginger, garlic, and spices formed into patties and grilled.

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Masala Kheema Tikkas (Spicy Mince Patties)

Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 4
Masala Kheema Tikka is a savory blend of onions, ginger, garlic, and spices formed into patties and grilled. 

Ingredients

  • 1 lb ground beef (30 % fat gives you a nice juicy tikka)
  • ½ large onion (minced fine)
  • 1 tbsp ginger-garlic paste
  • 1½ tbsp fresh coriander (finely chopped)
  • 1 Serrano chili (finely chopped - optional, to your taste)
  • 1 tbsp tomato paste
  • ½ tsp turmeric powder
  • ½ tsp chili powder (or to your taste)
  • 1 tsp cumin powder
  • ⅛ tsp clove powder
  • ⅛ tsp cinnamon powder
  • ¼ tsp black pepper powder
  • 1½ tsp salt
  • ¼ tsp dried green mango powder (amchur)
  • 1 tbsp oil

Garnish

  • 1 tsp lemon juice
  • 1 tsp chaat masala (optional)
  • ¼ small onion (sliced)
  • 1 green chili (whole or split in half)
  • 1 lemon (sliced thin or quartered)

Instructions 

  • In a large bowl, mix the ground beef with all the other ingredients except lemon juice, chaat masala, and oil.
  • Knead until the ground beef mixture is well blended. About 4-5 minutes.
  • Divide the ground beef mixture into golf-sized balls and form them into round burger-style patties. You should get about 8-10. I size them less than the regular burger size, but you can size them any way you want.
  • Set aside in the refrigerator for 15-20 minutes. You can also leave it overnight if you want to prep ahead.
  • Heat a heavy-bottomed skillet, griddle, or grill on medium heat. Grease with the oil using a paper towel or brush.
  • Place the tikkas on them and cook for approximately 8 mins, turning them halfway through until well browned and cooked. I like mine well done, so I tend to char them a bit!
  • Place on paper towels to soak up any excess oil or fat.
  • Move them to a serving dish and sprinkle them with a little lemon juice and chaat masala powder.
  • Garnish with chopped lemon and slices of red, white, or vinegared onions.
  • Serve with mint chutney,  mint yogurt chutney, or a chili sauce, along with tandoori or naan bread, paratha, or roti. You can also use pita or any other flatbread. 

Notes

 
 
I occasionally fix our family Indian-style burgers with hamburger buns, chutney, thinly sliced raw or grilled onions, and tomatoes.
 
Make them a little smaller when serving them for cocktails. Adjust your cooking time accordingly.  
You can add a teaspoon of store-bought tandoori or seekh kebab spice powders. These are available at an Indian grocery store. Most readymade powders are super chili hot,  so use them carefully if you are not used to chili-heat.
The tikkas can be grilled or baked in the oven at 350 degrees for about 20 minutes or until done. Be sure to flip them halfway through.
You can also Air Fry them. Spray the Air Fryer tray or basket with oil. Heat for 5 minutes. Place tikkas on a basket or tray and cook for 8-10 minutes, turning them midway.
Heat varies on stoves, ovens, and fryers, so keep an eye on the tikkas to ensure they do not get burned.   
Course: Main Course, Non-Vegetarian
Cuisine: Indian
Keyword: beef,, ground beef, spicy

 

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In Dessert

Gajar ka Halwa (Carrot Halwa)

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Gajar Ka Halwa/Gajrela or Carrot Halwa (a sweet, creamy, rich pudding from Punjab, with the aromatic taste of cardamon) is a dessert that is a popular dish served at festivals. It is a warm dessert and is best enjoyed in winter. It is an easy dish with few ingredients but not a quick one (unless you use a pressure cooker). Like most halwas, it requires attention while cooking. Being a warm dish, it was a perfect dessert for cold winter days. The carrots in this recipe are regular store-bought carrots rather than the sought-after deep orange carrots normally found in wintertime in Northern India.

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Gajar ka Halwa

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Gajar ka Halwa is a creamy, rich dessert with the aromatic taste of cardamom.

Ingredients

  • 10 medium carrots
  • 2 cups whole milk
  • 1 cup whipping cream
  • 2 tbsp unsalted butter
  • 2 whole green cardamom
  • ¼ tsp fresh ground green cardamom powder
  • 1 tbsp golden raisins
  • ½ cup granulated sugar
  • a pinch of salt
  • 12 blanched almonds (save half for garnish)

Instructions 

  • Scrub the carrots with a vegetable brush and peel them.
  • Using a hand grater or food processor, grate the carrots.
  • Transfer the grated carrots, milk, and whipping cream into a heavy-bottomed medium-sized pot. Bring to a boil on medium heat. About 10 minutes.
  • Add the whole cardamom and cardamom powder. Simmer on medium-low, occasionally stirring, until 75% of the milk is reduced. About 20 minutes.
  • Add the sugar and golden raisins. Stir in half the nuts. Cook for another 10 minutes until most of the liquid has evaporated, but the halwa is still moist.
  • Carefully transfer the cooked dessert to a serving dish and garnish with the rest of the nuts. Serve hot or warm.

Notes

You can use sautéed cashew nuts instead of almonds. If you are not sure of nut allergies when serving to guests, you can omit cooking the halwa with the nuts and just serve them on the side.
You can also garnish with silver foil to get that traditional, authentic feeling!
Course: Dessert
Cuisine: Indian
Keyword: carrots, dessert, pudding
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In Bread

Bread Uppama

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Sometimes I get into the mood to bake bread, and I take the easy route. Years ago, when volunteering at our church thrift shop, I picked up an almost brand-new bread machine for less than half the market price. Now when the mood hits for fresh homemade bread, I pull it out and go for it! Today I have a half loaf lying around— a product of five days ago. I decide to fix  Bread Uppma for breakfast.  Most Indians refer to bread as ‘double roti,’ or simply bread.

Bread uppma is great for breakfast or a tea-time snack. It is savory and tangy, and, of course, who doesn’t love bread!!

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Bread Uppama

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Bread uppama is great for breakfast or a tea-time snack. It is savory and tangy, and, of course, who doesn't love bread!!

Ingredients

  • 12 slices bread (preferably stale, toasted, and cut into 1-inch cubes)
  • 2 tbsp cooking oil
  • 1 Serrano chili (chopped one whole red chili optional—to your taste)
  • ½ tsp black mustard seeds
  • 8-10 curry leaves
  • 1 cup onion (chopped finely, yellow or red)
  • ½ tsp turmeric powder
  • 2 medium tomatoes (chopped-about 1 cup)
  • ½ tsp salt
  • ½ tsp lemon or lime juice (only)
  • ½ cup cocktail or sautéed peanuts or cashew nuts
  • 1 tbsp fresh cilantro (coriander leaves) (washed and chopped, for garnish)

Instructions 

  • In a large skillet, heat the oil on medium heat.
  • Add the chopped green chili or red chili. Stir a couple of times and add the mustard seeds. Be careful as they splutter.
  • Give it less than 30 seconds, and add the curry leaves. Stir and add the onions.
  • Sauté the onions for about 6 minutes until they are translucent and start to turn reddish in the corners.
  • Add the tomatoes and sauté for another 4 minutes until the tomatoes are soft and the oil starts to surface.
  • Add your choice of nuts (optional) and give them a stir.
  • Now stir in the toasted bread cubes until they are nicely coated with the onion and tomato mixture.
  • Add a ¼ cup of water. Lower the heat and cover the skillet. Let it cook for 2-3 minutes.
  • Remove the lid, sprinkle the juice of half a lemon/lime, and stir. Cover and let it sit for 5 minutes before serving.
  • Remove to a serving dish and garnish with the chopped cilantro.

Notes

You can add the nuts as a garnish as well. 
If you are gluten-free, you can make it with gluten-free bread.
Course: Breakfast, Side Dish, Snack
Cuisine: Indian
Keyword: semolina, uppama
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In Recipes

A Valentine’s Day Menu

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One legend of Valentine’s Day is that a priest in the third century performed secret marriage ceremonies for couples as Emperor Claudius of Rome outlawed marriage for young men. The Emperor felt single men would stay more focused as soldiers. The priest was beaten, stoned, and beheaded when the Emperor found out. Valentine’s Day has become a day to celebrate love.

If you want a special meal to celebrate your loved one this Valentine’s Day, here is an easy menu for a delicious Indian meal that can be prepared early and left in a warm oven until you are ready to eat. The dishes are light on spices. You can prepare it a day ahead, zap it on the microwave, and keep it in the warm oven until dinner time.

The heat in Indian food comes from the use of red and green chilies. You can moderate it according to your taste by adding less. If you want to turn it up, add more!!

_____________

Suggestions for an Easy Valentine’s Day Menu

Cocktails

Your choice

Hors d’Oeuvres

Pick these up from an Indian Restaurant or an Indian grocery store. If you have a Trader Joe’s near where you live, they have them as well.

Mini samosas

Pakoras

Dinner

Kala Zeera Gajar Chawal (Black Cumin Carrot Pilaf)

Chicken Chatpata (Spicy Chicken)

Palak Allu Sabzi

Bread – Any kind of flatbread. Naan, Paratha, Roti /Tortilla. These are all available at the Indian Grocery Store, Whole Foods, or Trader Joe’s.

Dessert (Any or all)

Seviyan Kheer (Vermicelli Pudding)

Gajar Halwa

Vanilla  Ice Cream topped with Kesar Mango Pulp (These cans are available at the Indian grocery store).

 

 

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In Recipes

Hara Sem Allu Sabzi (Sautéed Green Beans and Potato)

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I decided to try and grow green beans in my little garden plot. I researched planting and growing on the internet and followed all the tips to grow it in my planting zone. So I was excited when the beans started to sprout and grow. I even got enough to cook two lots of sabzi (sautéed vegetables) with them. Then we had an off-season heat wave which my poor bean plants succumbed to. Hopefully, I will have better luck next time.

Beans and potatoes are an easy vegetable to cook. You can use it in a wrap or serve it with dal, rice, and roti.

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Hara Sem Allu Sabzi (Sautéed Green Beans and Potato)

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Beans and potatoes are an easy vegetable dish to cook. You can use it in a wrap or serve it with dal, rice, and roti.

Ingredients

  • 1 lb green beans (or 1 lb packet of frozen green cut beans)
  • 1 tbsp fresh chopped ginger
  • 1 whole red chili (optional)
  • ½ tsp chili powder (more or less, to your taste)
  • 1 tsp salt
  • 2 medium potatoes (scrubbed, peeled, and cut into 1-inch cubes)
  • 3 tbsp cooking oil (your choice)
  • ¼ tsp garam masala (optional)
  • ⅛ tsp asafetida (optional)

Instructions 

Preparing the Fresh Green Beans

  • Check the beans and discard any moldy or discolored ones.
  • Wash beans several times, rubbing them with your fingers to remove any dirt. Drain in a colander.
  • Before cutting the beans, take the stem end off by breaking it with your fingers. This also removes the bean string/vein running down the top side of the bean.
  • You do not have to cut the tip if it's tender, but I prefer to.
  • Now you can gather several beans together on your cutting board and cut them into 1-inch bits.
  • Often at the grocery store, you can get beans in plastic bags already prepped. All you have to do is wash and cut them. When you are done prepping the beans, set them aside while you start cooking the masala.

Preparing the Frozen Green Beans

  • If you are using a frozen pack, empty it into a colander and give it several shakes to eliminate any frozen ice crystals. This way, you can monitor the water while cooking and not end up with soggy beans.      

To Cook

  • In a wok or skillet, heat oil on medium-high.
  • Add the whole red chili, and let it change color a bit, about 30 seconds. The fumes are pretty strong, so try not to inhale too deeply!! Add the asafetida (optional) and stir.
  • Add the chopped ginger, wait 30 seconds, stir, and then add the turmeric, chili, and cumin powders.
  • Stir and add the potatoes. Sauté for 2 minutes before adding the freshly cut or frozen beans.
  • Stir well until the beans and potatoes are nicely coated with the masala.
  • Add 1/2 cup of water and the salt.
  • Cook on medium-low for about 15 minutes till potatoes and beans are tender.
  • Transfer beans to a serving dish and sprinkle with garam masala or paprika if you prefer.
  • Serve with any  Indian meal. You can also use it in a wrap with roti, paratha, or any flatbread.

Notes

You can omit the potatoes if you have to watch your starch/carb intake.
Course: Side Dish
Cuisine: Indian
Keyword: green beans, potatoes

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In Recipes

Saada Ubala Hua Saphed Chavaal (Plain Boiled White Rice)

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Next to wheat, rice is one of India’s leading food staples. Most dals and curries go well with plain boiled white rice. In India, a majority of households use plain cooked rice in their meals at least once during the day. There are different types of rice:

Short-grained—high in starch and tends to be sticky

Medium-grained—longer and a little chewy when cooked

Long-grained rice—less starchy with a firmer texture and excellent for pilafs.

The popular Basmati rice is a long-grained rice grown at the foothills of the Himalayas, both in India and Pakistan. It is mainly used for pilafs and Biryanis and has a nutty popcorn fragrance. The name Basmati originates from the Sanskrit word Vasmati which means fragrant.

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Saada Ubala Hua Saphed Chavaal (Plain Boiled White Rice)

Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 4
A leading food staple in India, most dals and curries go well with plain boiled white rice.

Ingredients

  • 2 cups white Basmati rice
  • 3¾ cups water

Instructions 

  •  Place the rice in a medium bowl.
  • Half-fill the bowl with water and wash the grains by gently sifting and rubbing the rice with your fingers. Do this at least 4 times.
  • Now add enough water to the bowl just to cover the rice and let the rice soak in the water for 15 minutes. (You can skip the step if you are in a hurry, but add 4 cups of water when boiling).
  • Rinse and strain the rice through a rice or fine strainer under running water.
  • Transfer the rice to a medium pot and add 3¾-cups of water.
  • Stir the rice and bring the uncovered rice to a boil on medium heat. It takes about 15-20 minutes.
  • Once it comes to a rolling boil, lower the heat to low, stir gently, and cover the rice with a tight lid.
  • Let it simmer on low for about 15 minutes. Try not to uncover the rice and stir at this stage, as it will allow the steam to escape, making the rice drier.
  • Turn off the heat and let sit undisturbed for 5-7 minutes. Remove the lid and fluff the rice with a fork by gently lifting the rice up all around the pot, and-breaking up any clumps.
  • Transfer to a serving bowl or dish when ready to serve.
  • Plain boiled rice tastes good with any dal and any curried-style meats or vegetables. You can serve it as a meal with the usual array of pickles, raitas, papads, and chutneys.

Notes

Test for Doneness:
Crush a few rice grains against a flat surface to test for doneness. If it feels grainy, then the rice is not done. If that happens, sprinkle about a tablespoon of water over the rice and let it sit on low heat for 5 minutes. Or, you can place it in the oven at 180F temp for 10 minutes.
Stovetop and Oven Method:
Cook the rice on the stovetop in an oven-safe pot. Set your oven to 180 F. Once the water nearly evaporates and pits start forming on the rice's surface, turn off the heat and transfer the cooking pot to the oven. Let it bake for about 20 minutes until done.
Boiling Rice in Lots of Water:
Another way to fix rice is to wash and rinse the rice as above. Then in a pot, add about 4 times the water as rice (1:4 ratio). Bring the rice to a boil on medium heat, then reduce the heat and let the rice cook for 15 minutes. Test the grain to see if it's almost done. Turn off the heat. Now strain the rice through a rice strainer or fine sieve. Be careful of the steam! When all the water is drained, give the sieve a shake and put the rice back into the pot Cover with a tight lid and let it sit for 15 minutes before you fluff it.
Most Indian households, when using this method of cooking rice, save the water that has essential minerals and nutrients to drink later. This is especially so in the southern states of India where "kanji' (rice water ) is used as an energy booster for its healthy nutrients.
When we were kids and had an upset stomach, Mama always gave us plain soupy boiled rice and plain yogurt with pepper and salt to settle our stomachs. I still do that to this day whenever anyone in the house has an upset stomach.
Before synthetic starches came on the market in India, this starchy water (kanji) was diluted and used by our dhobis (people who washed our clothes in the absence of washing machines) to starch cotton shirt collars, kurtas, saris, and cotton table linen.
Be aware that cooking times may vary in higher altitudes, and you may need to increase the water by about 1/4 ounce and the resting time by about 5 minutes more.
If you are using white rice other than Basmati, follow the cooking instructions on the packet. Also do this when you are using a manual or electric pressure cooker, microwave oven, or rice cooker.
Course: Side Dish
Cuisine: American, Indian
Keyword: Basmati, rice
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