Saturday, 24 January 2015

Subz seekh kebab

SUBZ SEEKH KEBAB
CLOUR: Golden brown
GARNISH: Lemon Wedges, Coriander leave
PORTION: 4 portions
Accompaniment: Mint Chutney and yoghurt dip
S.NO
INGREDIENTS
QTY
UNIT
1
French beans, chopped
15-20
no.s
2
Cabbage, finely chopped
100
gm
3
Carrots, chopped
2
no.s
4
Green peas, blanched
50
gm
5
Oil
20
ml
6
Gram flour (Besan)
60
gm
7
Caraway seed (shahi Jeera) powder
15
gm
8
Ginger-garlic paste
25
gm
9
Green chillies,chopped
20
gm
10
Potatoes, boiled and mashed
1
no
11
American corn kernels, boiled
40
gm
12
Cashewnut powder
25
gm
13
Chat masala
to taste

14
Salt
to taste

METHOD:
* Heat two tablespoons oil in a pan, add French beans, cabbage and carrots and mix on one side. Add the green peas on the other side and mash them. Mix everything and cook for three to four minutes and push the mixture on one side.
* On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauté for half a minute. Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chat masala, cashew nut powder and mix well. Divide into sixteen equal portions.
*Take a portion of this mixture and place on a Satay stick and press it around the stick till it is evenly layered. Press the ends firmly. Season the grill stone with oil and heat. Place kebabs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly colored all around. Serve hot sprinkled with the remaining chat masala
* Serve hot with mint chutney.

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