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The spices can be increased or decreased depending on the flavor you want it to be.


Shan Shammi Kebob mix can be used instead of Chappli Kebob mix to make it a little different when you try it a second time!

Kebob mixes are readily available at South Asian grocery stores nationwide.


If you don't have much time then you need not refrigerate the turkey for 4 to 5 hours--but marinating only adds to the flavor.


Turkey takes less time on the fire to grill than other types of meats—don’t overcook.








This is a North Indian dish eaten with roti mostly in Punjabi households.










Check out our quick desi-licious mealsand our ingredient saving meals.



By Neetika Singh

This month, Neetika Singh, of Maryland, provides us with a recipe for turkey kabob and a North Indian eggplant dish.

Turkey Kabob


2 lbs ground turkey
3 inch piece of fresh ginger, peeled and minced
6 garlic cloves, peeled and minced
1 egg, beaten
1 green chili, finely diced
1/4 cup ground croutons
1/4 cup ground cashew nuts
1 medium-sized potato, boiled, peeled and mashed
1 tablespoon peanut oil
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon red chili powder
1 teaspoon MDH brand meat curry masala
1 teaspoon Shan Chappli Kebob Mix

1. Place the ground turkey in a large pan.

2. Add the rest of the ingredients one by one. Mix the turkey well.

3. Marinate this mixture in the fridge for 4 to 5 hours. Once marinated, you are set to make medium sized kebobs. Roll the ground turkey into medium balls and flatten them to form patties.

4. On a grill pan, cook the kebobs on medium heat. It takes about 15 minutes for the meat to become medium to well-done. You can check the temperature of the turkey with a meat thermometer used in barbecues. The meat thermometer should light up to medium or well done when you insert the prongs in to the kebob.

5. Once ready, the kebobs can be served with bread and corn.


Eggplant, Punjabi Style (Baingan Bhartha Punjab Da)


1 medium eggplant
1/2 onion minced
1 tablespoon corn oil
1 green chili minced
2 teaspoon tomato paste
1 small tomato, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red chili powder
1 tablespoon frozen peas
2 teaspoons fresh green parsley


1. Wash the eggplant.

2. Microwave the eggplant for about 9 minutes.

3. Cool the eggplant in cold water and peel off the skin.

4. Put the skinless eggplant in a pan and mash it with a spoon.

5. In a frying pan start frying the onions with oil on medium heat. Cook for about 5 minutes.

6. Add green chili, salt, black pepper, red chili powder and cook for 3 minutes.

7. Next add minced tomato and tomato paste.

8. Cook for about 10 minutes on medium heat.

9. Add peas and the mashed eggplant.

10. Stir the eggplant and cook for another 7 minutes on low heat.

11. Garnish with parsley.

Neetika Singh works as a doctor by day, and has an active cooking life, by night.

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Turkey Kabob

Eggplant, Punjabi Style (Baingan Bhartha Punjab Da)








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