Sausage & Pineapple Kebabs

Preparation Time: 10 minutes
Cooking Time: 10 minutes


Ingredients

4 4-oz bratwurst sausages, cut in 6 slices
6 1 1/2" cubes of fresh pineapple
6 1 1/2" sqaure cubes of onion
6 cherry tomatoes
1/4 cup mango juice
1 tsp honey
1 tsp chopped fresh basil

Method

Thread sausage, pineapple, onion & tomato alternately on skewers.
Brush with mix of nectar, honey & basil.
Grill 4" per side, brushing and turning.
Serve for breakfast.

Shami Kabab

Preparation Time: 30 min
Cooking Time: 15 min


Ingredients

Kheema without fat 500 gms
2 tbsp soaked chana dal (split bengal gram)
10 cloves garlic (lehsun)
1 " piece ginger (adrak)
1 tsp garam masala
2 cardamoms (elaichi)
2 pieces cinnamon (dalchini)
3 cloves (laung / lavang)
1 tsp coriander-cumin seeds (dhania-jeera) powder
a pinch of black pepper (kalimirch) powder
1 tsp chilli powder
a handful of chopped coriander (dhania) and mint leaves (phudina)
1 egg
1/2 tbsp lemon juice
1 onion, chopped
oil or ghee for frying
salt to taste

Method

To the washed and drained kheema, add the chana dal, sabut masala, 1cup warm water, salt to taste and then cook till dry.
Remove from heat and add ginger, garlic, pepper, chili powder, dhania and jeera powder. grind to a fine paste and then form into dough.
To the minced onion, add the finely chopped pudina, kothmir, lime juice and salt to taste.
Beat the egg lightly. divide the dough into lemon- sized balls.
Flatten each ball in the palm of your hand and stuff with a little of the onion mixture.
Shape into a kabab and dip in the beaten egg. shallow fry till it turns color.

Sweet Corn Kabab

Preparation Time: 5 mins
Cooking Time: 5 mins
Makes 7 kebabs
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Ingredients

1/2 cup sweet corn kernels (makai ke dane)
1/4 cup finely chopped capsicum
2 finely chopped green chillies
3 tsp rice flour (chawal ka atta)
salt to taste

Other Ingredients
oil for deep frying

For Serving

green chutney

Method

Blend the corn in a mixer, without using any water, to get a coarse paste.
Combine the corn, capsicum, green chillies, rice flour and salt and mix well.
Divide the mixture into 7 equal portions and shape each portion into a flat round kebabs.
Heat the oil in a kadhai and deep fry the kebabs till they turn golden brown and crisp form all the sides.
Drain on an absorbent paper.
Serve hot with green chutney.

Shakhahari Kabab

Preparation Time: 1/2 hr
Cooking Time: 1/2 hr

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Ingredients

4 medium sized raw bananas
1 tsp cumin seeds (jeera)
1 tsp black salt (sanchal)
2 green chillies
a bunch of coriander (dhania)
salt to taste
2 tbsp plain flour (maida)
oil to fry
1 lemon

Method

Steam the raw bananas in a cooker and remove the peel.
Mash the steamed raw bananas and add to it roasted and powdered jeera, black salt, chopped coriander leaves ,chopped green chillies and salt to taste and maida .
Knead the ingredients together and divide them into balls of equal size.
A)you could flatten them into vadas and deep fry .
B)you could stick them on mini skewers as in sheekh kababs and deep fry them.
Serve hot with a dash of lime on them

Soya Chana Dal Kababs

Preparation Time: 5 minutes
Cooking Time: 5 minutes

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Ingredients

100 gms soya wadi grinded
70 gms soaked chana dal (split bengal gram), grinded
onion
cloves of garlic (lehsun), finely chopped
chilli powder
salt to taste
black pepper (kalimirch) powder to taste
dried mango powder (amchur) to taste
tofu (bean curd/ soya paneer)
2 green chillies
1 tbsp chopped coriander (dhania)
1 tsp oil
Khajur Imli ki Chutney

Method

Mix soya and chana dal paste,chopped onion,garlic,coriander,green chillies,amchur ,seasonings cook on low heat till water evaporates from it.
Add mashed tofu and 3-4 chopped methi leaves.
Mix properly and make balls .shape them into kababs.
Roast them on nonsticky tawa till light brown.
Serve hot serve with tamrind chutney

Soya Kababs

Preparation Time: 15 minutes
Cooking Time: 10 minutes

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Ingredients

2 cups soya chunks (nuggets), boiled and drained
150 gms grated paneer (cottage cheese)
1/2 cup beaten rice (poha)
1 big sized onion, finely chopped
a small piece of ginger (adrak), grated
1 1/2 tsp garlic (lehsun) paste
2 green chillies, finely chopped
1 tsp chaat masala
1 tsp garam masala
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
salt to taste
finely chopped coriander (dhania) leaves

Method

Mash the soya nuggets in the mixture.
Put the soya nuggets mixture in a bowl.
Put all the other ingredients in the bowl.
Mix well.
Make kababs of the mixture like the shape of seekh kebabs.
Deep fry in oil.
Serve hot with green chutney.

Soya Vadi Kababs

Preparation Time: 1 hr 35 min
Cooking Time: nil


Ingredients

1/2 cup vadi, crushed
1 medium potato
1/4 cup channa dal
1 inch ginger
2 to 3 cloves fresh garlic (lehsun)
1 small onion
salt
garam masala powder, to taste
red chili powder, to taste
For filling
3 tablespoons panir (tofu)
2 tablespoons cashews, chopped
2 tablespoons raisins
3-5 coriander leaves, chopped
3-4 green chilies, chopped

Method

1. boil the first 7 ingredients using very little water in a pressure cooker.
2. when the vadi, dal and potatoes are tender, make a soft dough of it by grinding it in a chopper.
3. mix with cornflour, garam masala and chilli powder.
4. mix the next 5 ingredients well.
5. add lemon drops or chaat masala in it as per taste.
6. make round balls of dough, flatten on your palm and put the equal portions shape, shallow fry them till brown.
7. serve hot with mint chutney.
8. another really good idea is to use them as a stuffing for vegetarian burger!