The affair with kababs continues.The pleasant weather of September, it was raining here then, (late rains) and these kababs made a wonderful treat. When I saw this Veg Seekh Kabab on my dear friend Piyali Sekhar Mutha’sblog, I could not desist. The recipe can be read here.They looked delicious and I knew it would be liked by my children. Last week. I had made these and they were really good. Now, sharing it here with you all.
My other kabab recipes are :
yielded 15 kababs
• Beans cut finely 15
• Carrot cut finely 1
• Capsicum green 1
• Potato boiled 3
• Sweet corn kernels 1 cup
• Onion 2
• Cottage cheese 6cubes
• Bread crumbs of 4 slices
• Hung curd 2tbsp
• Coriander finely chopped ½ cup
• Mint leaves finely cut ½ cup
• Gram flour 1tbsp
• Amchur powder 1tsp
• Ginger ,garlic chilli paste 2tsp
• Chilli powder 1tsp•
• Oil for shallow frying
• Corn flour 1tbsp
- dry fruit mix
- garam masala powder 1tsp
- salt to taste
- Sauté the beans,carrot and capsicum in a non stick pan and cook till tender on a low flame.
- If using fresh corns , add them too. I used frozen corn, added them a little later.
- Remove from fire.
- Now add all ingredients to it.Mash the potatoes and put it.
- Mix all the ingredients thoroughly with hand. . Knead them together to a dough.
- Shape them into long strips .
- Heat a skillet.
- In another bowl, mix cornflour with a little water to a smooth paste.
- Dip the kebab into this and put it on the skillet.
- Alternatively, you can put them on a skewer and grill them . Serve them with mint chutney or tzatziki dip.
To make Tzatziki dip:
- cucumber deseeded 1 (big variety)
- hung curd 2cup
- mint leaves 2tbsp
- salt to taste
- black peppercorns 6
- garlic 1clove
To make : Blend all ingredients together to form a thick pulp. Serve with any snack of your choice.
[social_share style=”bar” align=”horizontal” heading_align=”inline” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ /]
Subscribe to get a book of handyhints for free!