Mumbai: A hot piping kebab seems like essential winter food dig in
Royal Hara Bhara Kebab
Ingredients
1 cup blanched and chopped spinach
1 large potato, boiled and mashed
1/4 cup green peas, blanched and crushed
2 tbsp butter
1/2 tsp caraway seeds (shahi jeera)
1 inch ginger, chopped
2-3 garlic cloves, chopped
2 tsp green chilli paste
2 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
2 tbsp roasted gram flour (besan)
2 tbsp cashewnut powder
10-12 seedless dates
2 tbsp tamarind pulp
Oil for frying
1 cup yogurt
1/4 cup boondi
1 medium bunch spinach, finely shredded
Method
Heat butter in a kadai. Add caraway seeds and sauté till they begin to change colour.
Add ginger, garlic, chilli paste and sauté for fifteen seconds making sure that the paste does not stick to the bottom of the kadai.
Add coriander powder, turmeric powder, salt, gram flour and cook till it gives a good aroma. This may take about one minute on medium-low heat.
Add cashewnut powder and cook for a further thirty seconds on medium-low heat.
Add the blanched spinach, potato and peas and cook on medium heat for about five minutes or till the mixture leaves the sides of the kadai.
Remove from heat and spread it out in a flat dish to cool.
For the filling grind dates and tamarind pulp till smooth. Do not add water.
Divide the spinach mixture and the date filling into four equal portions each. Spread one portion of spinach mixture on your palm, place one portion date filling in the center and bring in the edges and roll into a round ball. Press slightly to form kebabs.
Heat sufficient oil in a frying pan and shallow-fry the kebabs, one at a time, till crisp on both the sides. This may take about one minute on each side on medium heat. Drain on absorbent paper and keep hot.
Mix yogurt and boondi in a bowl and refrigerate.
Heat sufficient oil in a kadai and deep-fry the finely shredded spinach till it turns crisp. Drain on absorbent paper.
Take a large plate. Place a spoonful of boondi raita in the center and place a kebab over it. Pour another spoonful of boondi raita on the kebab and garnish with crisp spinach. Assemble the other kebabs in a similar way. Serve immediately.
Tofu mushroom kebab
Ingredients
250 gms tofu
10 medium fresh button mushroom, uchopped
2 medium green capsicums, seeded, chopped
2 medium red capsicums, seeded, chopped
2 medium yellow capsicums, seeded, chopped
1 small onion, chopped
1/2 inch ginger, chopped
4-5 garlic cloves, chopped
1 tbsp oil
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
For chutney
1/4 bunch fresh coriander leaves, chopped
1/4 bunch fresh mint leaves, chopped
5-6 green chillies
1 inch ginger
6-7 garlic cloves
1 tsp lemon juice
Salt to taste
Method
Slice tofu into thin slices at least three inches by three inches.
Make chutney by grinding together coriander, mint, chillies, ginger, garlic and lemon juice. Add salt and mix well.
Heat oil in a kadai. Add onion, ginger and garlic. Sauté till light brown. Add chilli powder and turmeric powder. Stir well. Add capsicums and mushrooms. Stir and cook for two minutes. Preheat oven to150º C.
Take two thin slices of tofu. Make a sandwich using prepared capsicum filling. Make more sandwiches in the same way. Skewer each with a toothpick.
Apply green chutney generously and bake at 150º C for ten minutes.
Serve hot.
Kamal Kakdi ke Shammi Kebab
Ingredients
300 gms lotus stem (bhen)
3 medium potatoes, boiled and grated
Salt to taste
4-5 green chillies, chopped
1 inch ginger, chopped
2 tsp chaat masala
1/4 tsp nutmeg powder
1/2 tsp garam masala powder
1 tbsp chopped fresh coriander leaves
1-2 tbsp roasted chana upowder/breadcrumbs
1 tbsp lemon juice
Oil for shallow frying
For garnish
1 fresh red chilli, cut into flowers
3-4 spring onions, cut into flowers
Method
Wash the lotus stem thoroughly to ensure all mud is removed. Wipe it dry with a kitchen towel. Boil with one cup of water in the pressure cooker for about two whistles. Drain. Wipe dry again. Roast over direct flame till well roasted. Grate the lotus stem and add to the mashed potatoes in a bowl.
Add salt, chillies, ginger, chaat masala, nutmeg powder, garam masala powder, coriander leaves, roasted chana dal powder and lemon juice. Mix everything well together. Heat sufficient oil in a shallow pan. Shape the mixture into even sized kebabs. First fry one kebab to see if it holds shape and does not break up. Then add a few more kebabs ensuring that the pan does not get crowded and shallow fry till both sides gets evenly golden brown.
Drain on absorbent paper. Place them on a serving plate and decorate with fresh red chilli flower and spring onion flowers. Serve hot with chutney.
Burnt Garlic and Mint Chutney
Ingredients
20-25 garlic cloves
3 cups fresh mint leaves, hand torn
1 tbsp oil
1/2 tsp black salt (kala namak)
1 inch ginger, roughly chopped
2 green chillies, roughly chopped
1 1/2 cups yogurt, whisked
1 tbsp lemon juice
Salt to taste
Method
Heat oil in a pan, add garlic and sauté. Sprinkle black salt and sauté till well browned.
Put mint leaves into a mixer. Add ginger, chillies, garlic and two tablespoons of water with salt and grind to a fine paste.
Add the paste to yogurt and mix well. Add lemon juice and salt and mix.
Pass this mixture through a muslin cloth, squeezing well to get a smooth chutney.
Serve chilled.
asdjflsdf
asdfds
