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Kabaabs (also written kababs or kebabs) were bequeathed to us by the Mughal emperors who ruled India from the 16th to the mid-18th century. There are numerous kabaab variations but generally they are grilled or deep-fried meats (bone-in or boneless), paneer cheese, or vegetables. The pieces are sometimes marinated, and may be used whole, or ground and cooked on skewers or as patties (similar to hamburgers).
Within the kabaab category are the smaller tikkas--2- to 2 1/2-inch pieces of boneless meats, paneer cheese, or chunks of vegetables that are marinated before being cooked.
Both the kabaabs and tikkas can be a first or the main course. Often, kabaabs and tikkas are rolled up in bread wraps, topped with chopped salads and fresh chutneys, and served as quick fixes. These rolled and wrapped delights are a major part of India's street food.
Leftover kabaabs and tikkas can be shredded and added to everyday salads, sandwiches, pita pockets, and Mexican-style tacos. They can also be simmered with masalas (spice blends) and sauces to make special entrées such as Grilled Chicken in Spicy Sauce (see Non-Vegetarian Fare).
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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01- Introduction
02- The Indian Philosophy of Food and Menu Planning
03- Menus
04- Helpful Hints
__Curry Powders
05- Spices and Herbs Guide
__Sprouted Beans vs. Bean Sprouts
__Masala Pastes
__Indian Pickles
__Fritters
__Frying Fritters
__Steamed Fermented Rice Cakes
__Savory Bean and Rice Cakes
__Kabaabs
__Grilling Marinades
__Rasams
__Dry-Roasting Spices
__Dry-Roasting Nuts and Seeds
__Dry-Roasting Flours
__Boondi
07- Indian Cooking Glossary
08- Mail and Internet Sources
__Roasting and Grilling Vegetables, Bell Peppers
__Roasting and Grilling Vegetables, Eggplant
__Clarified Butter and Indian Clarified Butter
__Sonth Chutneys
__Pastry Crackers and Puff Pastries
__Stuffed Fried Pastries
__Savory Croquettes and Dumplings
__Potato Patties
__Fresh Chopped Salads
__Green Salads
__Eggplant
__Okra
__Paneer Substitutes
06- Types of Beans, Peas, and Lentils
__To Cook Dried Beans, Lentils, and Peas
__South Indian Sambar
__Eggs
__Scrambled Eggs
__Fish and Shellfish
__Meat
__Chicken
__Buying Leg of Lamb
__Crepes and Pancakes
__Teas
__Yogurt Drinks
__Halva
__Milk-Based Puddings
__Prasaad Offerings
__About Rabdi and Khoa
__Custards and Mouses
__Indian Ice Cream
__Indian Ice Cream Desserts
__Milk Fudge
__Storing and Freezing Indian Breads
__Working with Whole Wheat Dough
__Stuffings for Parantha Breads
09- About the Author
__Roti
__Baati Rolls
__Spice Blends
__Special Grain and Lentil Dishes
__Flavored Deep-Fried Puffed Breads
__Layered Rice Dishes
__Puffed Deep-Fried Breads
__Griddle-Fried Breads
__Basic Parantha Breads
__To Make a Layered Triangle Paranthas
__To Make a Layered Square Paranthas
__To Make a Layered Circle
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