Sabtu, 10 Agustus 2019


Going via my previous posts, I recognise much of them start with a point out of the weather. I guess it’s simply due to the fact discussing the climate is a typical interest in Scandinavia, and it’s now not limited to simply small talk.

Back in Mumbai, the in basic terms time we might speak concerning the climate might be to point out how unbearably hot it was or the way it was raining cats and dogs. That’s it. The climate was extra or much less predictable in every season; now not that it made any difference within the metropolis authorities’ preparedness throughout the monsoon!

One of the issues I love most about dwelling in Scandinavia is the altering of the seasons.  The crazily chilly & dreary winter provides away to spring and also you possibly can really sense it everywhere: in people’s voices, which might be all of a sudden extra cheerful, of their clothes, which might be much less black (!) and on your bones, which cease aching.

And of course, the meals modifications too. The rich, warming stews are changed by faded salads and barbecues are fired up everywhere.

And even when it’s a wet Spring day (like today), nothing beats sitting interior with a plate of freshly grilled kebabs, observed by grilled corn at the cob.

The kebabs de jour are ‘Reshmi Kebabs’. Reshmi ability silky in Hindi; that have to provide a sign of the feel of those kebabs. There aren’t any heavy-duty spices used on this kebab. Instead the marinade incorporates cashew nuts, white sesame seeds and poppy seeds.

The outcome is a calmly spiced, fantastically nutty, luscious kebab that’s so, so tender.

The greatest part: it desires to be marinated for in basic terms 30 minutes! No overnight prep needed.

I served it with a faded lettuce, tomato and cucumber salad, the afore-mentioned grilled corn-on-the-cob and a dipping sauce made out of simmering the leftover marinade. A proper spring lunch certain to liven up a wet day.

Here’s the recipe:

Chicken Reshmi Kebab


500 gms Chicken (boneless and skinless)
1 inch piece Ginger
4-5 cloves Garlic
1 teaspoon Poppy Seeds
1/2 teaspoon White Sesame Seeds
4 Green Chillies (reduce, as per degree of warmth desired)
12 Cashew nuts
1 tablespoon Fresh Cream
2 tablespoons thick Greek-style Yogurt
1 teaspoon Cooking Oil
1 tablespoon Cilantro, finely chopped
1 pinch Kasoori Methi (Dried Fenugreek Leaves, optional)
Salt to taste


Clean the chicken, pat dry and cut into bite-sized chunks. Keep aside.
Soak the cashew nuts, sesame seeds and poppy in a bit of hot water for 10 minutes.
In a meals processor, grinder or mortar, grind collectively the cashew nuts, sesame seeds, poppy seeds, ginger, garlic and chillies to a delicate paste.
Now combine this paste, yogurt, cilantro, kasoori methi, recent cream and salt.
Mix effectively and upload the chunks of hen and coat well.
Cover and go away to marinate for atleast 30 minutes.
Thread the hen items onto skewers and calmly brush with oil.
Grill over charcoal or in a fuel grill and even in an oven, until finished (should take about 10-15 minutes).
Serve hot with a faded salad and different sides.