Gulab Jamun Recipe by Manjula, Indian Vegetarian Cooking

Shish Kebab Cooking Tips and Hints

Shish kebabs are a perfect choice for guests or family meals. The versatile beauty of shish kebabs allows you to use any combination of meats, seafood, fruits, and/or vegetables to please any palate.

Kebabs can be prepared in advance, making it a perfect crowd-pleaser while keeping you out of the kitchen so you can enjoy your guests. You can even make dessert kebabs. Let your imagination run wild with different combinations and marinades.

Shish Kebab Cooking Tips and Hints
It is so easy to make shish kebabs at home, it is surprising they are not a mainstay. If you combine vegetables and fruits along with your choice of meat, you literally have a meal on a stick. Kids get a big kick out of helping not only make kebabs, but choosing their own combinations, so do let them help. Here are a few tips and hints to keep in mind:

• Wooden bamboo skewers are inexpensive and easy to find, but they must be soaked at least 30 minutes in water (preferably warm to the touch) prior to use. This keeps them from easily catching fire. If you get into the shish kebab habit, then you may wish to invest in stainless steel reusable skewers.

• Wash all meats and seafood thoroughly and pat dry before skewering and adding to marinade.

• Be sure to marinate in the refrigerator to avoid food-borne bacteria.

• Meats should optimally be cut in uniformly-sized 1 to 2-inch cubes for quick and even cooking.

• Fatty meats can be cooked at a higher temperature. Lean meats will need a longer time at a lower heat.

• Choose firm-textured fish (salmon, tuna, mahi mahi, swordfish, shark, etc.) and shellfish.

• Parboil vegetables such as bell peppers, zucchini, carrots and other dense foods before skewering if you like them fully-cooked in the end product. Baby new potatoes can be scrubbed and par-boiled in skins or use canned whole potatoes.

• When using marinade, a large heavy-duty plastic zip or cooking bag works great for prepared skewers. Be sure to get most of the air out before sealing so the contents are covered with the marinade, and turn the bag often while marinating.

• Marinade is not necessary. You can also just season with your favorite herbs and spices.

• Kebabs can be grilled, broiled or baked. If you don't have a barbecue, you might want to look into an electric table-top indoor barbecue.

• If using marinade, be sure to marinate at least 30 minutes before cooking. Overnight is even better if you have time to prepare ahead. Discard marinade. Do not reuse it. Prepare a separate batch if you need a dipping sauce.

• Alternate meat with vegetables and fruit on the skewers. Be creative.

• A light spray of cooking oil will help keep the kebabs from sticking. Turn the kebabs often for even cooking.

Indian Chilli Chicken - modified

Prep Time: 60 minutes

Baking Time: 40 minutes

Ingredient List:

500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry

Instructions:

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.

Heat oil and deep fry the marinated chicken pieces till golden brown.

Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.

Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.

Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

A Good Easy Garlic Chicken

Ingredients

• 3 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2 teaspoons garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon onion powder

Directions

1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

2-Step Skillet Chicken Broccoli Divan

Ingredients

• 1 tablespoon butter or margarine
• 1 pound skinless, boneless chicken breast, cut up
• 3 cups fresh or frozen broccoli flowerets
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup milk
• 1/2 cup shredded Cheddar cheese

Directions

1. Melt butter in skillet. Add chicken and cook until browned, stirring often.
2. Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.

2-Step Inside-Out Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast, cut-up
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
• 8 hot biscuits, split

Directions

1. Cook chicken in nonstick skillet until browned, stirring often.
2. Add soup and vegetables. Cover and simmer until done. Serve on biscuits.

2-Step Creamy Chicken and Pasta

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast, cut up
• 1 (16 ounce) bag frozen pasta and vegetable blend
• 1 (10.75 ounce) can your favorite Campbell's® Cream Soup*
• 1/2 cup water

Directions

1. Heat oil in skillet. Add chicken and cook until browned, stirring often.
2. Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.

2-Step Chicken 'n' Biscuits

Ingredients

• 1 pound skinless, boneless chicken breast, cut into cubes
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
• 8 hot biscuits, split

Directions

1. Cook chicken in medium nonstick skillet over medium-high heat until browned, stirring often. Add soup and vegetables. Cover and cook over low heat 5 minutes or until chicken is no longer pink.
2. Serve on biscuits.