Wednesday 18 July 2012

Spiced walnut mixture made into delicious kababs

Akhrot Seekh Kabab















Ingredients
Walnut kernels20-22
French beans25
Oil2 tablespoons + for shallow frying
Cottage cheese (paneer),grated100 grams
Khoya/mawa,grated1/2 cup
Caraway seeds (shahi jeera)1 teaspoon
Carrots,grated2 medium
Saltto taste
Garlic paste1 1/2 teaspoons
Ginger paste1 1/2 teaspoons
Raw bananas,boiled, peeled and mashed4
Potatoes,boiled, peeled and mashed2 medium
Fresh coriander leaves2 tablespoons
Green chilli,crushed1 tablespoon
Chaat masala1 teaspoon
Roasted cumin powder1 teaspoon
Garam masala powder1 teaspoon
Gram flour (besan)1/4 cup
Cashewnut powder1 cup
Bread crumbs1/2 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.

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