The Maya Kitchen recently held a Mediterranean Kebab class for students, media and special guests. Now with Mediterranean dishes one of my favorites, this is something I regret I had to miss. Indian cuisine expert Kanchan Sandhwani held demos on the following dishes: Murgh Makhmalie (Chicken BBQ Continental-American Style served with Saffron Rice); Keema Kofta (Meatballs with Spicy Onion Sauce),Chicken, Beef and Pork Kebabs, Roast Chicken and Chapatti.
Here are two of the recipes Sandhwani prepared during the class: Keema Kofta andKebabs. While we can easily get hold of these recipes online, there really is nothing like attending the class itself. I should know, even as I attended one at The Maya Kitchenmyself last month. It gives me more than just a pinch of self confidence even as I get busy in my kitchen myself cooking up dishes that I learned from the class.
KEEMA KOFTA (Meatballs with Spicy Onion Sauce)
1. Wash keemo (ground meat) and strain water well. You can use ground chicken breast, lean pork or beef sirloin.
2. Add 1 teaspoon minced garlic, two tablespoon minced ginger, one teaspoon julienned green chili and 1 teaspoon each of coriander powder, cumin powder, garam masala and iodized salt.
3. Bind into small round balls and in a frying pan shallow fry them slowly like kebabs so that they don’t break or steam cook them for less calories.
GRAVY
1. Dice 2 onions and fry in a 5 teaspoons canola oil till brown.
2. Add 1 teaspoon minced garlic; 1 tablespoon julienned green finger chili; 4 pieces skinned, seeded and diced tomatoes; and 1 tablespoon tomato sauce.
3. Add 1 teaspoon each turmeric powder, coriander powder, red chili powder, cumin powder, garam masala and rock salt to taste.
4. Add the koftas into the gravy.
5. Add water to desired consistency and stir. Gravy should be mixed well.
6. Cover with a lid and on slow fire let the kofta cook till ready (keep stirring occasionally as and when needed)
7. Serve hot with rice or parathas.
KEBAB
1. Wash keemo (ground meat) and strain well. You can use ground pork, beef or chicken meat.
2. Add 1 teaspoon each of minced garlic, minced ginger, julienned green chilis, red chili powder, cumin powder, coriander powder, garam masala and salt. Adjust spices according to your taste.
3. Add 1 egg and a handful of Japanese breadcrumbs. Mix well.
4. Bind it into kebab shape (similar to small sausage).
5. In a frying pan add little oil and shallow fry the kebabs until brown.
To serve chicken kebab:
1. Put a little canola oil in hot pan. Add one sliced onions and cook until onions are a bit caramelized. Add one julienned red bell pepper. Add chili sauce and calamansi juice according to taste.
2. Combine chicken kebab into the mixture.
3. Garnish with coriander leaves (wansoy).
4. Serve with green chutney.
Tips:
1) To ensure even cooking, insert wooden or metal skewer in each kebab prior to cooking.
2) You can prepare a large batch of kebabs and keep them in the freezer. Steam thekebabs first and freeze for up to one month. Thaw before frying.
I’m attending next month’s 101 Ways with Seafood course at The Maya Kitchen. Watch out for my report (and recipes) on the course. 
For other class schedules, culinary tips and recipes log on towww.themayakitchen.com or email contactus@themayakitchen.com.
