A hot piping kebab seems like essential winter food dig in

Royal Hara Bhara Kebabu00a0u00a0u00a0
Ingredients
1 cup blanched and chopped spinach
1 large potato, boiled and mashed
1/4 cup green peas, blanched and crushedu00a0u00a0u00a0
2 tbsp butteru00a0u00a0u00a0u00a0
1/2 tsp caraway seeds (shahi jeera)u00a0u00a0u00a0
1 inch ginger, choppedu00a0u00a0
2-3 garlic cloves, choppedu00a0u00a0u00a0u00a0
2 tsp green chilli pasteu00a0u00a0u00a0
2 tsp coriander powderu00a0u00a0u00a0
1/4 tsp turmeric powderu00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0
2 tbsp roasted gram flour (besan)u00a0u00a0u00a0
2 tbsp cashewnut powderu00a0
10-12 seedless datesu00a0u00a0
2 tbsp tamarind pulpu00a0u00a0u00a0
Oil for frying
1 cup yogurtu00a0u00a0
1/4 cup boondiu00a0u00a0u00a0u00a0
1 medium bunch spinach, finely shreddedu00a0
Method
Heat butter in a kadai. Add caraway seeds and sautu00e9 till they begin to change colour.
Add ginger, garlic, chilli paste and sautu00e9 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.u00a0
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 tofuu00a0u00a0u00a0u00a0u00a0u00a0u00a0
10 medium fresh button mushroom, uchoppedu00a0
2 medium green capsicums, seeded, choppedu00a0u00a0
2 medium red capsicums, seeded, choppedu00a0u00a0u00a0
2 medium yellow capsicums, seeded, choppedu00a0u00a0
1 small onion, choppedu00a0u00a0u00a0u00a0
1/2 inch ginger, choppedu00a0u00a0u00a0u00a0
4-5 garlic cloves, choppedu00a0u00a0u00a0u00a0
1 tbsp oilu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
1/2 tsp red chilli powderu00a0u00a0u00a0u00a0u00a0
1/4 tsp turmeric powderu00a0u00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
For chutney
1/4 bunch fresh coriander leaves, choppedu00a0u00a0
1/4 bunch fresh mint leaves, choppedu00a0u00a0u00a0
5-6 green chilliesu00a0u00a0u00a0u00a0u00a0u00a0
1 inch gingeru00a0u00a0u00a0u00a0u00a0u00a0u00a0
6-7 garlic clovesu00a0u00a0u00a0u00a0u00a0u00a0u00a0
1 tsp lemon juiceu00a0u00a0u00a0
Salt to tasteu00a0u00a0
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. Sautu00e9 till light brown. Add chilli powder and turmeric powder. Stir well. Add capsicums and mushrooms. Stir and cook for two minutes. Preheat oven to150u00ba 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 150u00ba C for ten minutes.u00a0u00a0u00a0u00a0
Serve hot.

Kamal Kakdi ke Shammi Kebab
Ingredients
300 gms lotus stem (bhen)u00a0u00a0u00a0
3 medium potatoes, boiled and gratedu00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a0u00a0u00a0
4-5 green chillies, choppedu00a0u00a0u00a0u00a0
1 inch ginger, choppedu00a0u00a0u00a0u00a0u00a0
2 tsp chaat masalau00a0u00a0u00a0u00a0u00a0u00a0
1/4 tsp nutmeg powderu00a0u00a0u00a0u00a0
1/2 tsp garam masala powderu00a0u00a0u00a0u00a0
1 tbsp chopped fresh coriander leavesu00a0
1-2 tbsp roasted chana upowder/breadcrumbsu00a0u00a0
1 tbsp lemon juiceu00a0u00a0u00a0u00a0u00a0
Oil for shallow fryingu00a0u00a0u00a0u00a0u00a0u00a0
For garnish
1 fresh red chilli, cut into flowersu00a0u00a0
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.u00a0 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 clovesu00a0u00a0u00a0u00a0u00a0u00a0
3 cups fresh mint leaves, hand tornu00a0u00a0u00a0u00a0
1 tbsp oilu00a0u00a0u00a0u00a0u00a0u00a0
1/2 tsp black salt (kala namak)u00a0u00a0u00a0u00a0u00a0
1 inch ginger, roughly choppedu00a0u00a0u00a0
2 green chillies, roughly choppedu00a0u00a0
1 1/2 cups yogurt, whiskedu00a0u00a0u00a0u00a0
1 tbsp lemon juiceu00a0u00a0u00a0u00a0u00a0
Salt to tasteu00a0u00a0
Method
Heat oil in a pan, add garlic and sautu00e9. Sprinkle black salt and sautu00e9 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.