Nutritious Kababs

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
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Ingredients

1 cup soaked kabuli chana (white chick peas)
1 cup sprouted moong (whole green gram)
1 potato , boiled and mashed
1 1/2 tsp grated raw mango
salt to taste
2 onions , finely chopped
2 green chillies , chopped
2 tsp chopped coriander (dhania)
1 tsp garam masala
oil for frying

Method

Blend the kabuli chana and sprouted moong separately in a mixer to a coarse paste with very little water.
Combine both the pastes, potato, raw mango and salt and mix well. Keep aside.
Heat 1 tsp oil in a pan, add the mixture and saute till it leaves the sides of the pan. Remove from the flame and keep aside.
When a little cold, add the onions, green chillies, coriander and garam masala, mix well and roll into 10 balls.
Flatten the kebabs between palms.
Heat the oil in a pan and shallow fry the kebabs till golden brown from both the sides.
Serve hot with green chutney.

Paneer Phudina Kabab

Preparation Time: 15 mins
Cooking Time: 5 mins
Makes 5 servings
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Ingredients

200 gms paneer (cottagte cheese) cubes
1 cup hung curds (chakka dahi)
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp green chilli paste
1 cup mint leaves (phudina)
1/2 cup coriander (dhania) leaves
1 tbsp besan (bengal gram flour)
1/2 tsp carom seeds (ajwain) powder
1/2 tsp cumin seeds (jeera) powder
1/4 tsp black salt (sanchal)
1/4 tsp chaat masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 1/2 tbsp butter (optional)
salt to taste

Method

Combine the mint and coriander and blend in a mixer to a smooth paste, without adding water. Keep aside.
Heat 1/2 tbsp of butter in a pan, add 1 tbsp of besan andsaute for 1/2 minute. Keep aside.
Combine the curds and mint paste in a bowl and mix well.
Add all other ingredients, except paneer and mix well.
Coat the paneer cubes with the prepared mint curd paste and keep refrigerated for 30 minutes.
Put the coated paneer pieces in a microwave safe bowl and microwave on high for 4 minutes.
Add 1 tbsp of melted butter on top and microwave on high for another 1 minute.
Serve hot decorated with any kachumber

Potato Kabab

Preparation Time: 25 Min
Cooking Time: 10 Min


Ingredients

1/2 kg potatoes, boiled, peeled & mashed
2 bread slices, soaked in water & squeezed dry
1 tsp roasted cumin seeds (jeera) powder
2 cups bread crumbs
chilli powder as required
oil for frying
salt to taste

For the filling

2 onions
1/2 cup mint leaves (phudina)
1/2 tsp sugar
2 green chillies
a few coriander (dhania) leaves
1/4 tsp garam masala
1 tbsp pomogranate seeds (anardana)
salt to taste

Method

Mix the potatoes with the bread and seasonings and knead to a smooth mixture.
Grind all the filling ingredients together in a mixer without adding water.
Take a little potato mixture and flatten it on your palm.
Then put some filling in the center and form into a roll.
Roll this long potato kabab in bread crumbs and deep fry to a golden brown colour.
Serve hot with ketchup or any chutney.

Panner Tikka Kebab

Preparation Time: 10 mins
Cooking Time: 15 mins

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Ingredients

1 " cubes of paneer (cottagte cheese)
1 capsicum, cubed
4 tsp chicken masala powder
chilli powder to taste
chaat masala to taste
4 drops of lemon
1 tsp crushed ginger (adrak)
salt to taste
oil

Method

Take a bowl, add paneer,capsicum,chilli powder,salt,tandoori chicken masala,chaat masala,lemon drops.
Mix them all together well.
Marinate that batter for overnight.
Next day pre heat the grill for 5 mins.
Grill the pieces of paneer and capsicum together for 10 mins.

Nutri Kebabs

Preparation Time: 30 mins
Cooking Time: 30 mins
Makes 6 kebabs
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Ingredients

100 gms soaked and chopped soya nuggets
150 gms chana dal (split bengal gram)
1 tbsp ginger (adrak) paste
1 tbsp garlic (lehsun) paste
4 slices of bread
1/2 tsp powdered black cardamom (badi elaichi)
1/2 tsp garam masala powder
1 tsp dried mango powder (amchur)
1 tsp salt
1 onion , finely chopped
1/2 cup chopped coriander (dhania)
4 green chillies , finely chopped
oil for frying

Method

Soak the soya bean chunks in hot water for 1 hour.
Drain and squeeze out the excess water using your palms.
Pressure cook with 3 cups of water for 10 minutes.
Cool and squeeze the nuggets once more to remove excess moisture.
In a deep pan, cook the dal with ginger-garlic paste and just enough water to cover till the dal is soft.
Blend the soya nuggets and dals separately in a mixer till coarse.
Combine the soya mixture, dal mixture, bread, chilli powder, cardamom powder, garam masala, amchur and salt, onions and coriander and mix well.
Divide the mixture into small equal portions and shape them into small kebabs.
Heat the oil in a kadhai and deep fry till they turn golden brown.
Drain on an absorbent paper.
Serve hot.

Potli Chicken Kebab

Preparation Time: 30 min
Cooking Time: 30 min


Ingredients

250 gms plain flour (maida)
50 gms ghee
2 pinches of caraway seeds (shahjeera)
salt to taste
a pinch of red colour
oil for frying
water to bind the dough

For the filling

500 gms boneless chicken, cubed and boiled
1 tbsp (each of) chopped coriander (dhania) , chopped green chillies and chopped ginger (adrak)

Method

To make the filling, mix all the ingredients and keep aside.
Make a smooth dough with flour, water, ajwain and ghee. keep it aside for 15 minutes.
Save a little dough to make strings
Divide the remaining dough into balls and roll out each ball into a large, slightly thick sheet. cut each sheet into a rectangle, the size of your palm.
Place a heaped tablespoonful of filling in the centre of each piece and bring the edges together to make a ''''purse''''.
Tie firmly with a piece of the ''dough string'' to ensure that it does not open while frying.
Deep-fry in hot oil on low heat till golden brown.
Serve hot with chutney.

Rajma Kabab

Preparation Time: nil
Cooking Time: nil

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Ingredients

2 cups rajma (kidney beans)
3 green chillies
1 " piece of ginger (adrak)
a few mint sprigs
1 onion
4 tbsp grated mava (khoya)
1 tbsp lemon juice
salt to taste
1/2 tsp kewra water
ghee to shallow fry

Roast and grind

1 tsp caraway seeds (shahjeera)
4 cardamoms (elaichi)
2 black cardamoms (badi elaichi)
6 cloves (laung / lavang)
1 " stick cinnamon (dalchini)
a pinch of saffron (kesar) strands

Roast and grind

15 cashewnuts (kaju)
2 tbsp sunflower seeds (surajmukhi ke beej)
1 1/2 tbsp poppy seeds (khus-khus)

Method

Wash and soak rajma in five cups of water overnight.
Drain add four cups of water and cook rajma in a pressure cooker till soft.
Drain excess water and keep aside.
Remove stems, wash and roughly chop green chillies.
Peel, wash and roughly chop ginger. clean and wash mint leaves.
Peel, wash and cut onion into thin rings for garnish. keep them in cold water. grate khoya. halve lemon and remove juice.
Dry roast caraway seeds, green cardamoms, black cardamoms, cloves, cinnamon and saffron.
Separately dry roast and grind cashewnuts, sunflower seeds and poppy seeds.
Blend cooked rajma in a blender. add green chillies, roasted spice powder, salt, ginger and blend again.
Add cashewnut-sunflower seeds-poppy seeds powder and continue to blend.
Add lemon juice, khoya and blend.
Transfer the mixture into a bowl, add a little kewra water and mix.
Divide the mixture into sixteen equal portions. roll each portion into a ball and press a little.
Roll the edges against a flat surface to even the edges.
Heat ghee on a tawa and place the kababs on it. fry on medium heat till well browned.
Urn gently and fry on the other side till well browned.
Drain and serve hot garnished with onion rings and fresh mint leaves.