Sugarcane skewered adds a lot of sweetness and authentic touch, but wooden skewers make a fine stand- in – just soak them in water for 20 minutes before using.

This is a recipe I found in Martha Stewart Magazine.   You can make the kebabs any size you like.

Ingredients

For the Dipping Sauce

• 1/4              cup Asian fish sauces
• 1/4              cup water
• 2                 tbsp fresh lime juice
• 2                 tsp sugar
• 1                 tsp rice- wine vinegar
• 2                 cloves garlic, crushed
• 1                 tsp finely chopped Thai chile

FOR THE KEBABS

• 2                 slices white bread, torn into large pieces
• 1/4              cup whole milk
• 1 1/4           lb lean ground beef
• 1                 tsp crushed ginger
• 1                 tsp crushed garlic
• 1/2              tsp crushed jalapino
• 1                 small onion, coarsely chopped
• 1                 large egg
• 1                 tsp salt
• 1/2              tsp freshly ground pepper
• 3                 tbsp finely chopped fresh lemon grass
• 3                 tbsp chopped fresh basil
• 3                 tbsp chopped fresh cilantro
• 1                 tsp finely chopped Thai chilli
• 12               skewers (5 inch each) fresh sugar cane
• 1                 head boston lettuce, leaves separated
•                    Vegetable oil cooking spray

Garnish

•                     Fresh mint
•                     Basil,
•                     Cilantro 

Instructions

1. Make the dipping sauce:
2. Mix together all ingredients in a bowl.  Refrigerate for at least 1 hour.
3. Preheat oven 450 degree, with rack in top third of oven.
4. Coat a baking sheet with cooking spray.
5. Pulse bread in a food processor until medium-coarse crumbs form.
6. Tranfer to a bowl.  Stir in the  milk; let stand for 10 minutes.
7. Gently mix together meat, bread mix,ginger, garlic and jalapeno , onion, egg, salt, ground pepper, lemongrass, basil, cilantro, and chili.
8. Form meat into 12 narrow loaves (about 1/4 cup each), shaping each around a sugarcane skewer, leaving 1 inch exposed; transfer to baking sheet.
9. Bake for 11 minutes.  
10. Heat broiler.  Broil until deep golden brown, about 3 minutes.
11. Discard garlic from the sauce.

Place kebabs on lettuce leaves.

Garnish with herbs.

Serve with dipping sauce.

Variation:

You can use ground Lamb or ground Chicken instead of ground Beef.

I have used ground chicken for these Kebabs.

Make Ahead

Uncooked kebabs can be frozen for up to 1 month (freeze on parchment paper-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, then proceed with step 3.  

Dipping sauce can be refrigerated for up to 5 days.

Madras curry is a hot curry that originated in Madras, south of India. It got its name from the British Merchants who arrived in India in the 15th century.  The name Madras curry is not used in India, it was invented in restaurants in Britain.

This curry can be vegetarian or made with meat. It has its origins in Hindu culture and thus authentic recipes are vegetarian.

There are many variations on Madras curry as cooking in India is more a domestic practice than a cuisine governed by the conventions of chefs, restaurants, or texts. Availability of local or locally available ingredients is central to regional Indian foods. The end result of the signatures of Madras curries can be achieved through different means; the result often being that of: red color;  toasty spices; tomato paste, and the smoothness of coconut  the sour-sweet fruitiness of apples..

Madras curry powder is a variety of spices roasted and grinded together.  You can buy Curry powder in a supermarket or an Indian grocery store. 

If meat is used it may be lamb, beef, or chicken. When made of beef or lamb it is called Gosht (or Ghoust) Madras. The meat makes the curry slightly more creamy. 

Ingredients

• 1              chicken (skinned and cut into 10 pieces)
• 1/4            cup vegetable oil
• 4              medium onions
• 1               tbsp madras curry powder
• 1               tsp red chili powder(optional
• 1               tsp salt
• 2               tbsp green masala 
• 1               small can(6 oz) tomato Paste
• 1               can coconut milk (400ml)
• 2               granny smith apples
• 1               juice of lemon
• 1/4            cup chopped cilantro

Instructions

1. Remove all the fat from the chicken and rinse it in cold water.  Leave it aside.
2. Peel and thinly slice 2 onions.
3. In a medium saucepan heat the oil and fry  the onions till they are golden brown.  Lower the heat to medium.
4. Add the curry powder, chili powder, salt,  green masala and tomato paste.  Cook stirring for about 5 minutes.
5. Add the coconut milk and mix well.
6. Grate or in a blender grind the  apples and the remaining 2 onions.   Add this to the curry sauce.  Cover and cook for about 15 minutes stirring occasionally.
7. Add the chicken and cook for about 15 minutes or till the chicken is cooked. 
   Add the lemon juice, and mix.

8. Sprinkle with chopped cilantro before serving.
9. Serve with naan or rice.

Serves 4

Ingredients

• 400             ml coconut cream
• 1                whole chicken breast,                       
• 2                 tsp fish sauce, or shrimp or anchovy paste
• 1                 carrot
• 1                 small egg plant
• 1                 red pepper

For the Red Curry Paste

• 1                 med onion, peeled
• 1-2              cloves garlic, peeled
• 2                  red chilies, deseed for milder curry, or
• 1                  level tbsp red chili powder 
• 1                  2” piece ginger root
• 1                  stalk lemon grass, chopped
• 4                  Kaffir lime leaves or rind and juice of 1 lemon
• 1                  tsp coriander seeds, roasted
• 1                  tsp cumin seeds roasted
• 1                  tsp salt
• 1                  tsp pepper
• 4                  tbsp chopped cilantro

Instructions

To make the red curry paste:

1. Put all the paste ingredients in a food processor and whizz them until well blended.
2. Put the curry paste in a large pan whisk in the coconut cream.  Bring to the boil slowly.
3. Add the chicken and turn the heat down to low.  Cover and cook for 15 minutes, stirring occasionally.
4. Meanwhile slice the vegetables to 1/4”. 
5. Uncover, add the vegetables and cook for 5 minutes until the meat is cooked  and sauce thickened.
6. Stir in the fish sauce or paste and more coriander to taste.
7. Serve with steamed rice.
   

Ingredients

• 1                  Chicken (skinned and cut into bite size pieces) or
• 2                  full chicken breast(boneless and skinned)
• 1/4               cup vegetable oil
• 3                  tbsp ground jeera (freshly ground)
• 1                  tbsp  black pepper (freshly ground)
• 4                  tbsp green masala  
• 2                  tbsp tomato paste
• 1                  tsp salt
• 1                  cup yoghurt
• 1/4              cup chopped cilantro

Instructions

1. Heat oil in a saucepan.
2. Add ground Jeera and Black Pepper.
3. Add tomato Paste.
4. In a Food Processor grind 1 bunch coriander, Jalapeño pepper, garlic and ginger.
5. Add this to the saucepan and cook for a minute
6. Add the yogurt and mix.
7. Add the chicken and salt and stir well. Cover and cook till the chicken is done.
8. (The chicken will change colour and will be firm to the touch.)
9. Cook without a lid till the sauce is nice and thick.

Serves 2

Ingredients

• 1                bunch fresh methi(Fenugreek leaves)
• 1                medium onion
• 1                medium tomato
• 4                tbsp oil
• 1/4             tsp cumin seeds
• 1                level tsp dhana jeera
• 1/4             tsp haldi
• 1                tsp green masala
• 1                tsp salt
• 1                chicken breast skinned and deboned
• 1/4             tsp garam masala
• 1                tbsp chopped cilantro

Instructions

1. Remove all the leaves from the methi, rinse it in cold water and drain.
2. Peel and dice the onions and tomatoes to 1/4”.
3. Heat the oil in a saucepan, add cumin seeds and onions and fry the onions till they are light brown.
4. Add the tomatoes, dhanajeera, haldi, green masala and salt, mix and cook for 2 min. 
5. Add the methi and cook on low heat for about 5 min. stirring a couple of times.
6. Remove the fat from the chicken and cube it to an inch, rinse it in cold water and add this to the sauce.  Cook for another 5 min. till the chicken is done.  (the chicken will change color and become firm to the touch).
7. Sprinkle it with garam masala and cilantro before serving.
8. Serve with Naan or chapati.

Kuku Paka is a simple chicken dish, cooked with coconut milk, from the coast of East. Africa. It is sometimes called Kuku na nazi.  Kuku means chicken and nazi is coconut in swahalli.  For authentic flavor, grill or BBQ the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.

Serves 4 – 6

Ingredients

• 1                chicken skinned and cut into 10 pieces
• 1                small onion
• 2                tbsp vegetable oil
• 1/4             tsp cumin seeds
• 5                cardamom pods
• 1                jalapeño
• 1                medium tomato
• 1                tbsp green masala
• 1/4             tsp haldi(turmeric powder)
• 2                cans(400 ml)  coconut milk
• 1                tsp salt
• 1                lemon
• 4                boiled eggs
• 2                tbsp chopped cilantro

Instruction

1. Remove all the fat from the chicken and rinse it in cold water.
2. Peel the onions and dice it to a 1/4 inch.
3. Heat the oil in a large saucepan, add cumin seeds, cardamom, ,jalapeño and onions.  Fry the onions till they are soft and transparent.
4. Finely chop the tomato and add this to the onion mix.  Add the green masala, haldi, salt and  mix.  Cook for a min.
5. Add the coconut milk, one cup water and cook till the mixture starts to boil.
6. Add the chicken and cook  covered on medium heat for 15 min till the chicken is cooked.
7. Add the lemon juice and boiled eggs.
8. Serve sprinkled with cilantro.

Serve with Fresh bread, Makati and/or rice.

You can substitute potatoes for eggs.