Tandoori Keema Kabab and Happy Holi

We really like to indulge ourselves in some rich and spicy food sometimes.And when it’s holi there is then one more reason to add.Wish everybody a very happy Holi.
Although these tandoori kababs don’t need any occasion to be prepared and enjoyed.Make them and enjoy whenever you feel it’s time to celebrate.
My toddler daughter sometimes find it difficult to eat spicy food as she is not too much fond of spicy food.
But when it comes to these tandoori kababs, she absolutely like gorging them with some plain yogurt or sometimes even Kraft’s thousand island dressing.Well to me , tandori kabab and thousand island dressing is something very unusual combination.Dont ask me how I came up with this combo.It is perhaps my trial and error way of making my toddler to eat spicy food.To be honest even I find these tandoori kababs very tasty with thousand island dressing.Normally coriander chutney or some yogurt/raita goes well with these spicy kababs.
Here is the recipe for tandoori kababs my way.

Tandoori Keema Kabab
Recipe requirements
Minced chicken meat-250 gm
To be marinated with minced meat
4 garlic cloves chopped finely
½ inch of fresh ginger chopped finely
2-4 green chillies
2 tsp of cumin powder
3 tsp of coriander powder
2 tsp of red pepper powder
4 tsp of Shaan Sheekh kabab masala
2 tsp of garam masala
1 egg
½ cup of roasted chick pea flour or besan
½ cup of breadcrumbs

1/2 cup of cooking oil for marinating and brushing up the kababs/basting purpose

Method
Wash the chicken minced in warm water and then squeeze in the water well.
Now heat up a kadai and dry roast besan at med-low flame for 6-8 mints (make sure you don’t burn it up by turning the flame at high)
Now in a bowl, marinate the minced meat with cumin powder+coriander powder+red pepper powder+Shaan Sheekh Kabab powder+some oil+salt as per taste+garam masala .
Break 1 egg and mix in well with the marinated minced meat.
Now you can make your breadcrumbs if you have some old bread in refridgerator.Toast 2-4 bread slices.Then just dry grind 2-4 whole wheat bread slices in spice grinder or mixer or liquedizer which ever make you have.And you are ready with your home –made fresh breadcrumbs.
Mix the breadcrumbs+besan+1-2 tbs of cooking oil with marinated minced meat.Keep refridgerated for 3-4 hrs in fridge.
Take out the marinated keema, let it come to the room teperature.
Now oil the skewers with your hand or you may use any cooking oil sprays.
Divide the marinated minced meat in equal proportions.Now press one portion into the skewer, place other ones at a distance of 1 inch approx.
I end up using 5 wood skewers with approx 4-5 kababs on each skewer with the above quantity of marinated minced meat.
Now preheat the oven at about 180 deg C.
Keep a bowl of cooking oil and baking brush handy.
Now use aluminium foil to cover a wire rack in the oven.Brush up that with some oil.
Now place the skewers with minced meat kababs and brush some oil over each kabab.
Bake for 10 mints then take out flip the kababs, bast/brush the kababs with oil.
Again bake it for 10 mints.
Take out and check if they have dried up or are cooked well, If you feel that it further needed baking,then again brush up some cooking oil over each kababs.Bake another 5-7 mints.
Take out and serve with chopped onions and lettuce.
Note-
1. Another way of making fresh garlic ginger paste is just crushing with rolling pin over the board.This brings out the freshness of minced garlic and ginger more.I have made crushed garlic/ginger paste this way for these kababs.
2.You can use cooked chana dal in place of roasted besan also.But for that increase the amount of bread-crumbs(this would perhaps help in holding up the kababs well on skewers)
3.If you have company you can always make it beforehand and at the time of serving just heat up/bake for 5-7 mints at 180 deg C in oven.

I made Doi-Bora and Nimki- Go here for recipe .Recipe for doi bora some other time.

Wish everybody a very happy HOLI and happy Cooking!!