How time passes, it is three years since Hector cooked Chapli Kebab, a wonderful snack that has been a major feature of this year, and especially since a certain day at the end of April. Last time, a Chapli Mix had been purchased, Meat and all, ready to cook. The results were nowhere near what is served at Yadgar who have long set the standard.
Having found an online recipe to cook them from scratch – Cook with Nabeela – this seemed like a good thing to try on a day without football. To make it a meal, my own empirical recipe for Aloo Taare Ko would accompany. One cannot go wrong with this Dry Fried Potato recipe.
The Chapli ingredients were assembled, first up was blending uncooked Onion, Ginger, Green Chillies and Coriander.
The instructions said:
avoid over-blending as the mixture should remain slightly coarse for texture. How could this lot possibly blend, no liquid?
After a whole lot of shaking going on, they did. A smooth paste resulted, not coarse then. How was one meant to judge that?
Crushed Coriander Seeds, the Hector immediately reached for the grinder unit. Too fine, it looks like the outcome is not going to be as gritty as a Yadgar Chapli.
The blended paste was added to the Chicken Mince along with the Spices.
Set aside for thirty minutes, cannot get that wrong. Thereafter mix in 150g of Gram Flour. This seemed excessive, however, the contents duly absorbed the Gram Flour. The result, a cohesive Mix which was easily formed into 1cm thick patties.
This might actually work.
During the thirty minutes of chilling, the ingredients for the Aloo Taare Ko were assembled.
For once, maybe, the Hector would stick to the precise measurements given in the posted Recipe. In search of the until now, unopened Methi Seeds, I found some unopened Amla Powder, check the date. Straight in the bin. Can anyone suggest why I might have bought this? Apart from an OCD need to have everything exhibited on the – KRK – shelves, just in case.
Pakora Sauce #1 was also prepared. We needed a Dip.
In My Time Of Frying
Firstly, the Aloo Taare Ko
Frying the Cumin Seeds and Methi Seeds in the Ghee/Oil got things underway. With imminent popping expected, I borrowed the lid from my other pan, my wonderful high-sided wok now has an efficient lid.
Nothing popped. Patience, then minor eruptions.
I like this Recipe, after the popping ritual, everything goes in except the Coriander. In a true Grobschnitt moment, a reminder, the Potatoes should not look like Chips/Fries, think of Bratkartoffeln.
Frying Potatoes in so little Oil, hard to believe this can work, it does. Add Water to stop the melange drying/sticking.
Once soft, in goes the Coriander for the final minutes. Alas, today, these Potatoes lied, they hadn’t cooked despite giving off the correct signs. Cue – The Great Potato Debacle of 2011. The longer cooking did it for the Onions, everything went dark, not burnt, just not as this creation has turned out all times previously.
No more cooking, let’s transfer to the oven to keep warm.
As for the Chapli Kebab, 3-4 minutes each side – was written. No way, Pedro. The Hector was not serving raw burgers. It was nearer ten.
The Proof Is In The Eating
… and the Hector did not eat much.
The Texture of the Chapli Kebab was way too smooth, nearer – Shami – and they are far from being my favourite. Not what I wanted at all, as though the Chicken Mince had been blended also, it hadn’t. In terms of Flavour, a Spicy Burger, at least that was genuine. Why do Burger Chains sell Filet of Chicken, not ground Meat?
Edible, yes, enjoyable, for me, no. Meanwhile Marg was clearly enjoying her dinner, back for more, she ate two Chapli.
Whilst the Aloo Taare Ko tasted OK, appearance-wise, shocking. The Coriander had lost all function, Marg thought it was Spinach. (Hector has been adding Spinach to every other dinner of late.)
The Yoghurt-based Dip always works, simple, tasty.
Time to draw a line, enough already. If Marg hadn’t enthused, it could all have gone in the bin.
Marg: Hector had spent most of the day preparing the evening meal. The house was full of spicy aromas. I had heard the blender on many occasions.
We sat down to have potatoes, which had been in the oven, with spinach and onion. Two Chapli Kebabs arrived on my plate, and they smelled lovely. They looked like a flattened burger and were well cooked. I found them to be full of flavour, with a grainy texture, the blender had mixed in all the spices. Then I was ready for a second one. A lovely change.
The – Coq au vin – presented earlier in the week, with a crossover to Greek Cuisine, was – spectacular, writes Hector. Marg loved it too. It’s my Indian cooking which is falling short. The Oil could be to blame, but then it was the professionals who put me on to KTC. Maybe time to renew all the Spices in the cupboard?