Showing posts with label Kebabs. Show all posts
Showing posts with label Kebabs. Show all posts

Vegetable Kebab by Uma Sridharan

Potato                          250 gms
Paneer                         200 gms 
Cauliflower                   grated  1 cup 
Capsicum                    1 finely chopped
Green chilly                  3 finely chopped  
Coriander leaves         chopped handful
Maida                          1 cup
Red chilly powder       1 tsp  oil for frying
Boil and mash potato. Grate paneer.  Heat oil in a kadai. Sauté grated cauliflower and capsicum for 2 to 3 mts. Add mashed potato, grated paneer and green chilli. Add enough salt. Remove it from the flame and let it cool. Make small balls of the mixture and keep aside. Make a smooth batter by mixing maida, salt, red chilli powder and  water. Heat enough oil for deep frying in a pan. Dip the balls in the batter and deep fry them until they turn golden brown.   Serve hot        .

Hara Bara Kebab by Latha Mahadevan

Party menu recipe posted by Latha Mahadevan

Boiled Potatoes - 3-4 medium sized
Boiled green peas - 3/4 cup
spinach - 100 gms
Chopped green chillies - 1 tblspn
Chopped green coriander - 2 tblspn
chopped ginger - 1 tblspn
Chaat masala - 1 tspn
Salt - as per taste
Cornflour - 2 tblspn
Oil - for deep frying
1. Peel n grate boiled potatoes
2. Mash boiled green peas
3.Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.
4. Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
5. shape into ball and then press it in between your palms to give it a flat tikki shape.
6. Deep fry the tikkis in hot oil for 3-4 minutes.

Vegetable Kebab

Potatoes - 2 nos.
Cauliflower florets - 1 cup
Cabbage - 1 cup
Green chilly - 2 nos
Coriander leaves - 1/4 cup
Paneer - 1 cup (100 gms)
Ajinomotto powder - 1/4 tsp
All purpose flour - 1 cup
Red Chilly powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Cumin seeds powder - 1/2 tbsp
Ghee - 1 tbsp
Oil for frying
Salt to taste

Boil peel and grate or mash potoatoes. Cut cauliflower to small florets. Chop cabbage to very fine pieces. Chop green chillies and coriander leaves very finely. Grate paneer.

Mix ajinomotto to the cauliflower florets and cabbage pieces. Heat 1 tbsp of oil in a pan and fry both of the separately. Remove from flame mix well. Mix grated paneer and potato together (care shoud be taken not to mash them).  Heat another 1 tbsp oil and add the fried cauliflower, cabbage and then the mixed potato and paneer. Add green chilly, coriander powder, cumin powder and 1/2 tsp salt and mix well, till all the ingredients blends together and the water dries up if any. Remove from flame and let it cool.

Make small balls of the mixture once cold.

Mix all purpose flour, 1/2 tsp salt, red chilly powder and 1 cup water. Heat oil in a pan. Make desired shapes out of the vegetable balls (square, diamond or heart shaped). Dip them in the batter and deep fry till they are golden brown in colour.

Serve hot with tomato sauce.