Saturday, 3 October 2015

Moroccan Kababs served with vegetables and Doi Begun...

Moroccan Kababs served with vegetables and Doi Begun... 

Healthy Fusion... Combining the recipes of the 2 countries India and Morocco... 
The other day I had been to a food event where Oriya food was on the lime light ... The Oriya food though not so popular is super tasty. One of the quick and easy dish which is Doi Begun was taught to us by Chef Ananya Banerjee on the day of the event. The Brinjals are cut into half and fried in hot mustard oil and then the beaten curd was poured over the fried brinjals and tempered with seasoning and garnished with roasted cumin and chilli powder... It is an excellent side dish to go with the main course. Though she had fried the brinjals here I have grilled the brinjals to make a healthy version... I wanted to give the  Doi Begun a different look, so I served the Doi Begun with Morrocan Kabab and vegetables. Moroccan Kabab is again a healthy dish with aroma of spices flowing in. The main ingredient is mutton or chicken but either of the ingredient like cottage cheese, tofu, mushrooms can be used. It is marinated in curd, lime juice and Moroccan seasoning. Once marinated it is grilled  with vegetables and served with mint curd. The Doi Begun was thoroughly enjoyed with the Moroccan Kabab. 

Doi Begun (Brinjals with Curd)
4 medium long size Brinjals cut into half or take one big Bringal cut into half and cut into thick slices
Rock Salt to taste
1/2 tsp Turmeric powder
1/4 tsp Mustard seeds
Few Curry Leaves
1 Or 2 Green Chilli chopped
1 cup of Curd 
Few Drizzels of Mustard oil
Sprinkle of Seasoning Powder

Take the cut brinjals. Rub salt and turmeric powder on the brinjals. Take a baking tray. Spray mustard oil on the baking tray. Place the brinjals. Drizzel mustard oil on top of the brinjals. Grill the brinjals at 200 degrees celsius for 15 minutes. Turn the brinjals and grill for 15 minutes more until brown in colour. Take curd in a mixing bowl, beat the curd with salt. Take a pan, add 1/4 tsp Mustard oil, let it heat. Add the mustard seeds, curry leaves and chopped chillies. Let the mustard seed crackle. Take a serving dish. Arrange the brinjals on the plate. Pour the curd over the the brinjals, then pour the mustard seed seasoning on the curd. Garnish with roasted cumin and chilli seasoning powder on top. 

For the Seasoning Powder
1/2 tsp Cumin seeds
1 Red Dry Chillies

Take a pan. Add the chilli and the cumin seeds. Roast the cumin seeds till light brown in colour. Cool it down and then grind it. 

Moroccan Kabab with Vegetables

For the Vegetables 
1 of Any Vegetables can be taken and cut into thick strips (Onion, Capsicum any colour, Tomato, small Zuchinni)
4 Mushroom 
1 tsp of Mint leaves
Salt to taste

 Take the Tomato,cut it into half. Scoop the pulp out and cut into strips. Cut the other remaining vegetables into thick strips. Keep it aside. 
(I have used only capsicum and mint)

For the Kabab
250 grams of boneless Chicken or Mutton cubes OR Cottage Cheese or Tofu cubes 
1 1/2 cup Curd
1 tbsp Garlic Paste
1 tsp Lime juice
1/4 cup Mint Leaves chopped 
1 tbsp Moroccan seasoning 
Salt to taste

Take a mixing bowl. Mix all the above ingredients and marinate overnight or for 8 hours. Take some bamboo skewers and soak them in water. Take one skewer and insert 4 to 5 pieces of the meat cubes. Repeat the same process with the rest of the remaining meat. Arrange the skewers on a baking tin. Pour some marinated juices on the pieces and keep the remaining juices aside. Spread the cut vegetables and mint leaves on the tray. Grill the kababs and vegetables at 200 degrees celcius in a preheated oven for 15 minutes. Take the tray out, remove the vegetables and keep it aside. Turn the meat cubes. Add few spoon of the marinated juices on the pieces. Put the tray back in the oven and grill for 15 minutes. Keep turning after 15 minutes and keep adding the juices or other wise the meat pieces will dry up. Total Grilling time is approximately for an hour or till tender. 
If using Cottage cheese, Tofu or Mushroom 
The marinate for an hour. Insert it in a bamboo skewer. Repeat the same process as the meat cubes.Then grill for 10 minutes at 200 degrees celcius in a pre heated oven, turning after 10 minutes and applying the marination to keep the cottage moist. Grill Adani for 15 minutes. 
To serve take a plate. Arrange the skewers on the plate. Add the grilled vegetables on the sides. Add few pieces of Doi Begun and sprinkle the seasoning of Doi begun that is roasted cumin and chilli powder. Garnish with few mint leaves. 

Moroccan Seasoning
1 tsp Cumin seeds
1 tsp Coriander seeds
1 Mace
1/4 tsp Ginger powder
1/4 tsp Nutmeg powder
1/2 tsp Red chilli powder
2 Cloves
1 small pieces of Cinnamon 
1 Green Cardamon 

Take all the above ingredients and grind it into powder.

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