This weekend was special, because I wanted to cook a meal for my friends. I had invited some old schoolmates for lunch. With a toddler at home there’s little time for an elaborate meal, yet I wanted to treat my friends to a lunch that they would never forget. The reasons are two-pronged; one – When I was at school, my friends would never imagine me in the kitchen as I wasn’t the ‘domestic’ kind, and two – It would be a challenge to cook something delicious that looks like a complicated concoction, with a toddler running amok when my nanny has taken the weekend off.
So, I set to make something new from a cookbook titled, The Chef by Isidore Coelho – a traditional recipe book that according to my mum is a must-have if her daughter needs to eat good food. This book has a compilation of several traditional Mangalorean, Goan, East Indian dishes and is almost like the Holy Bible of traditional cooking. Do buy it if you find it – usually available at St Paul Publications at Bandra (if you search hard enough) in Mumbai. I was lucky to get a copy that was published in English – most of the books are printed in Kannada (to be read in Konkani).
Here is the kebab recipe I dug out from this book but added my own twist to it. The quicker way to do this is, use readymade kebabs available in the market
Ingredients (serves 6):
½ kg mince meat
3 tbsp ghee
1 sliced onion
½ a grated coconut
8 dry chillies
2 tsp coriander
½ tsp cumin seeds
½ tsp turmeric
6 cloves of garlic
6 pepper corns
2 green chillies
1 piece ginger
Salt to taste
- Mix the minced meat, onions, ginger and chillies.
- Boil, peel and cut potatoes.
- Grind the coconut. Get thick juice. Make some thin juice out of it and keep both aside.
- Grind the masala in the thin juice.
- Add some of the ground masala to the minced meat, onions, ginger and chillies. Now roll small meat ballsMake them into small balls.
- Fry the sliced onion in ghee, add rest of the ground masala, fry well adding thin coconut juice regularly.
- When it comes to a boil add the meat balls.
- Allow to cook for ½ hour and add the boiled potatoes.
- Lastly add the thick coconut juice and salt to taste.
- Simmer for 15 minutes.