Easy chicken seekh kebabs

These kebabs have become a staple in our family. They are so easy to make and taste so yummy. They don't last more than a day in our house.I tend to use ground chicken breast but you can use any minced meat. To keep the ground chicken breast moist and to help bind the meat, I use butter. The butter helps to keep the meat from drying out and it also keeps the meat from falling apart. Traditionally, seekh kebabs are made on skewers but since I don't have the time or patience for that, I just shape them into logs. Here is the recipe:

Ingredients:
1.5 lbs ground meat (I use chicken breast) bring to room temperature
2 tbs butter, softened
1 medium sized onion, chopped
3 tbs chopped cilantro
1 tbs garlic paste (If you don't have, make paste out of 2 cloves garlic, little water, and a little vinegar)
1 tsp ginger paste (If you don't have, make paste out of 1/2 ginger, little water, and a little vinegar)
1 tsp dried mint (optional)
1 tsp red chili powder ( i prefer Kashmiri. It is less spicy and adds a better flavor.)
1 tsp garam masala
1-2 green chili, minced (optional)
salt to taste (I like to use smoked sea salt. Gives it a nice smokey flavor. If you do not have, you can use regular table salt of kosher salt) 
Preparation :
Place ground meat in a bowl. Make sure you dry any excess water from meat with a paper towel. This will  keep your seekh kebabs from falling apart. Add all ingredients and mix. Once all ingredients have been incorporated, take a little bit of meat mixture and pan fry.

Make sure salt and spices are to your liking. Once you have your seasonings set, shape into logs.

Heat up grill on high for 5 -10 minutes or use a grill pan. Lower heat to medium high and place seekh kebabs on grill/pan. Cook for approx. 10 minutes.

Samosa Pinwheels

Sorry neglected blog. I am trying very hard to remember to take pictures of food I make. I finally remembered to take a picture of my samosa pinwheels! Yeah! These are easy appetizers if you have the ingredients on hand. I like to take shortcuts and buy frozen cooked potatoes in a bag and puff pastry. Makes life easier when you have company coming over. Here is the recipe:

Ingredients:
1 package puff pastry sheets (contains 2 sheets), thaw according to instructions
1 egg and 1 tbs water, mixed

3-4 potatoes (peeled, cubed, and cooked) I like to use frozen cooked and cubed potatoes.
2 tbs oil
1 onion, chopped
1 cup green peas (if using frozen, thaw before using)
1 green chili (optional), chopped
3 tbs chopped cilantro leaves
4-5 tbs water
1.5 tsp salt or to taste
1 tsp ground coriander
1 tsp garam masala
1 tsp ground roasted cumin seeds*
1/2 tsp dried mint
2 tbs lemon juice

Preparation:
Preheat oven to 400 degrees. Line cookie sheets with parchment paper or grease.

Heat pan with oil. Add onions until brown around edges. Add peas, cilantro and chili. Add water so that the peas cook. Simmer for about 5 minutes or until peas are cooked through. There should  be no water left in pan. If the water dries out before the peas are cooked and more water. Add potatoe and spices to the pan. Mix together. Add lemon juice and stir. Taste and adjust spices accordingly. Once mixture has cooled, roll out puff pastry. Spread mixture on puff pastry. Roll puff pastry from shortest end to top making sure to roll tight. You should have enough potato mixture for both rolls of puff pastry. Repeat with second sheet of puff pastry. Cut rolls into slices and place on cookie sheets. Brush pinwheel tops with egg wash. Bake in oven for 20 -25 minutes until golden brown.

I like to serve the pinwheels with Cheesecake Factory's tamarind cashew chutney. They sell it in a bottle and it is yum!

*To make roasted cumin seeds, heat a small pan and add 2 tsp cumin seeds. Roast seeds until they become dark and fragrant. Once cooled, grind in a coffee grinder. Store leftovers in a container.

South African Milk Tart or Melktert

Over the holidays my aupair, who is from South Africa, had eggnog for the first time. When she tasted it, she told me that it reminded her of a dessert they make called Melktert which translates to milk tart. Now, an eggnog pie sounded very interesting to me. She was very kind to make the milk tart and share the recipe. Try it out for yourself. It is yummy!

Ingredients:
9 inch prepared pie crust
3 tbs. butter, melted
1 cup sugar
3 egg, separated
1 cup self rising flour
1 tsp vanilla extract
4 cups whole milk
cinnamon for dusting

Preparation:
1.Preheat the oven to 375 degrees F
2. Mix together butter and sugar until smooth. Add egg yolks and  beat until light in color. Sift self rising flour and add to sugar,egg,butter mixture. Mix in the vanilla and milk.
3. In a separate bowl, beat egg whites until stiff peaks are formed. Fold into milk batter.
4. Pour into prepared pie crust.
5. Bake for for 50 - 60 minutes until the center is set.
6. Sprinkle cinnamon over pie and serve.

It can be served warm or cold. I prefer it cold.