Welcome to Headbanger’s Kitchen! Every week we’ll be bringing you an episode of the show where Sahil “Demonstealer” Makhija cooks a spectacular meal for a metal band. Recipe and instructions for preparation are always included so you can make it at home. Hope you’re hungry!
I know we’ve only just been introduced, so you probably don’t know that I also work for a music company called Furtados Music. I handle their artist relations and they are the importers of brands like ESP, Pearl, Mapex, PRS Guitars, D’Addario, Laney etc. Why am I telling you this? Well because due to my work here I was able to recommend getting George Kollias to India for a Pearl Drum clinic in 2011 for the local musicians expo. Needless to say once Kollias was here, I’d get to interview him for Headbanger’s Kitchen. That’s pretty much how it went down. I couldn’t believe that I was talking to George and that he was coming to India and he was going to be IN MY HOUSE!! and on the show. I’d had Nervecell before but George was the first metal superstar who was going to be on the show. I was never more nervous in my life for anything. After it was done everything felt like a dream but what I didn’t know is that this was just the start of an even more awesome dream, getting him to play on my solo album ‘This Burden Is Mine’ which released this year on my bandcamp page. Of course feel free to give it a listen here.
The biggest task for me was making something that George would eat because he really is particular about food and he doesn’t eat much and he doesn’t like to eat early in the morning (when I was going to interview him) and basically I was glad he accepted my choice of dishes, the Black Kebabs of Vengeance which were my grandmother’s recipe for Mutton Kebabs and Paneer Parathas Containing The Spell To Preserve Its Possessor Against Attacks From He Who Is In The Water, which is essentially an Indian flatbread stuffed with onion, coriander and cottage cheese. So George did taste the food, he did like it but he didn’t eat too much. But don’t take my word for it – cook this up yourself and tell me if it’s worthy or not.
Paneer Paratha & Mutton Kebabs with Mint Chutney
Paneer Paratha
Ingredients :
- 1 Cup Whole Wheat Flour
- 1 Tsp Salt
- Water as required
- 250 grams Paneer (Cottage Cheese)
- 1 Onion Chopped
- 1 Small bunch Coriander Chopped
- 1 Green Chilly Chopped
- 1 Tbs Oil
Preparation:
1. To make the dough, add the salt to the whole wheat flour.
2. Slowly add water while constantly mixing it in with the flour till the dough forms to the right consistency.
3. Add the oil and kneed the dough till fairly soft. Make sure it is not too soft.
4. Season the paneer with salt and mix in the onion, coriander and chilly.
5. Roll out the dough and stuff with paneer mixture.
6. Close the paratha and coat in flour and then roll out till about 1/4″ thickness.
7. Heat oil on our tava or non stick pan and fly the paratha till nice and golden brown.
8. Garnish with butter and coriander and serve hot.
Mutton Kebabs
Ingredients
- 500 grams Mutton Mince
- Ginger Garlic Paste
- Salt
- Onion
- Coriander
- Green Chilly
- Garam Masala
- Dhania Powder (Coriander Powder)
Preparation
1. Mix the ginger garlic paste into the mutton mince and season with salt.
2. Make a chutney with the onion, coriander and green chilly and add to the mince
3. Season further with garan masala and dhania powder.
4. Mix all the ingredients into the mince
5. Heat a pan with oil and fry the kebabs till done
6. Garnish with mint and lime.
7. Serve hot with green chutney
Mint Chutney
Ingredients:
- Mint Leave
- Coriander
- Ginger Garlic Paste
- Salt to taste
- Water
- Green Chilly
- Lime
- Yogurt
Preparation
1. Put all the ingredients into a blender except the lime and yogurt.
2. Blend till a fine paste
3. Add the lime and yogurt.
4. Serve with kebabs.
