Akhrot Seekh Kabab
Ingredients
| • | Walnut kernels | 20-22 |
| • | French beans | 25 |
| • | Oil | 2 tablespoons + for shallow frying |
| • | Cottage cheese (paneer),grated | 100 grams |
| • | Khoya/mawa,grated | 1/2 cup |
| • | Caraway seeds (shahi jeera) | 1 teaspoon |
| • | Carrots,grated | 2 medium |
| • | Salt | to taste |
| • | Garlic paste | 1 1/2 teaspoons |
| • | Ginger paste | 1 1/2 teaspoons |
| • | Raw bananas,boiled, peeled and mashed | 4 |
| • | Potatoes,boiled, peeled and mashed | 2 medium |
| • | Fresh coriander leaves | 2 tablespoons |
| • | Green chilli,crushed | 1 tablespoon |
| • | Chaat masala | 1 teaspoon |
| • | Roasted cumin powder | 1 teaspoon |
| • | Garam masala powder | 1 teaspoon |
| • | Gram flour (besan) | 1/4 cup |
| • | Cashewnut powder | 1 cup |
| • | Bread crumbs | 1/2 cup |
Method
Chop French beans. Heat 2 tbsps oil in a non stick pan. Grind together walnuts, paneer and khoya. Add caraway seeds to the pan and sauté. Add French beans, carrots and salt and mix well. Cook till extra moisture dries up. Add garlic paste, ginger paste and sauté for ½ minute. Add raw bananas, potatoes and coriander leaves to the walnut mixture and grind till well blended. Cool the sautéed French beans and carrots and add to the above mixture and grind again. Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again. Transfer the mixture into a bowl and let the mixture cool completely. Roast gram flour in another non stick pan for 2-3 minutes. Add to the vegetable mixture in the bowl. Add cashewnut powder and breadcrumbs and mix everything well. Keep the bowl in a refrigerator for about 15 minutes. Divide the mixture into equal portions. Grease your palms and shape each portion into finger sized sausages. Heat a little oil in a non stick pan and cook the kababs, turning the sides a few times, till they are evenly cooked all around. Serve hot.
Chop French beans. Heat 2 tbsps oil in a non stick pan. Grind together walnuts, paneer and khoya. Add caraway seeds to the pan and sauté. Add French beans, carrots and salt and mix well. Cook till extra moisture dries up. Add garlic paste, ginger paste and sauté for ½ minute. Add raw bananas, potatoes and coriander leaves to the walnut mixture and grind till well blended. Cool the sautéed French beans and carrots and add to the above mixture and grind again. Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again. Transfer the mixture into a bowl and let the mixture cool completely. Roast gram flour in another non stick pan for 2-3 minutes. Add to the vegetable mixture in the bowl. Add cashewnut powder and breadcrumbs and mix everything well. Keep the bowl in a refrigerator for about 15 minutes. Divide the mixture into equal portions. Grease your palms and shape each portion into finger sized sausages. Heat a little oil in a non stick pan and cook the kababs, turning the sides a few times, till they are evenly cooked all around. Serve hot.
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