KABOBS
Cheesy Kabob Delights
5 Slices Bread
1 cup Cheese, grated
½ cup Curd, drained
2 Green Chilles, chopped
½ Capsicum, minced
¼ Tsp Pepper
Salt to Taste
1 Tsp Red Chilli Powder
1 Tsp Asofoetida
½ Tsp Chaat Masala
4 Tbsp chopped Coriander Leaves
1 Tbsp Lemon Juice
Ghee for Deep Frying
Cornflour and Water Batter for Dipping the Kababs
Breadcrumbs for Rolling the Kababs
Break Bread into small pieces and soak them in curd for 5 minutes. Add other ingredients to it and mix well. Make small balls out of the mixture. Dip in cornflour batter, roll in bread crumbs and deep fry in hot ghee till golden brown. Drain well and offer hot.
Dahi Ke Jhatpat Kabab
2 cup Curd (yoghurt), hung for 1 hour to drain water
4 pieces Bread
1 cup Mashed Potatoes
¼ cup chopped Coriander Leaves
4 Tbsp chopped Mint Leaves
1 Tbsp Chaat Masala Powder
1 Tsp Red Chilli Powder
½ Tsp Coriander Powder
½ Tsp Mango Powder
½ Tsp Salt
1 Tbsp Bengal Gramflour
¼ cup grated Cheese
2 Tbsp Breadcrumbs
Ghee for Deep Frying the Kebabs
Cornflour and Water Batter for Dipping the Kababs
Bread Crumbs for Coating the Kababs
Dip the bread in water and squeeze well. Mix curd with potatoes, bread, coriander leaves, mint leaves, spices, salt, besan, cheese, 2 Tbsp breadcrumbs. Shape into round balls and dip in Cornflour batter then roll in crumbs and fry in hot ghee till golden brown. Drain well and offer hot.
Goolar Kabab
For outer Shell:
Boiled Potatoes 1 lb. mashed
Raw Banana 6, peeled, boiled and mashed
Mustard Oil 4 tbsp. (smoke and bring to room temp.)
Besan 6-7 tbsp.(roast on slow fire)
Saunf Powder 1 tbsp
Coriander powder 1 tbsp
Red Chilli powder 1 tsp
Garam Masala 1 tsp
Salt to taste
For Chutney Filling:
Amchur (mango) powder 3 tbsp
Confectioners Sugar 6 tbsp
Grated ginger 2 tbsp
Green Chilli paste 1 tbs
Chopped Raisins 1 tbsp
Ground Mint powder 2 tbsp
Saunf powder 1 tbsp
Garam masala 1 tbsp
Coriander Powder 1 tbsp
Salt to taste
Ghee for frying
Mix banana and potatoes well. Add besan, mustard oil, salt and all other spices for outer shell. Set aside. Mix all the ingredients for chutney. Do not use water. Take a small portion for outer shell and shape into a ball. Slightly flat it and stuff with little chutney and close it. Reshape into ball. Heat ghee and deep fry till golden.
Gulabi Kababs
8 medium Potatoes, mashed
1 Medium size Carrot ( Grated )
2 Green Chillies ( Finely Chopped )
1 Tbsp Finely chopped Ginger
3 Tbsp Chopped Coriander Leaves
1 Tsp Salt
1 Tsp Chaat Masala
1 Tsp Asofoetida
1 Tsp Coriander Powder
1 Tsp Mango Powder
1 Tsp Red Chilli Powder
Juice of half Lemon
1 cup Pomegranate (Hindi Anaar)
4-5 Drops Red Food Colour
Cornflour and Water Batter to dip the Kababs
Breadcrumbs for coating
Ghee for deep frying
In a mixing bowl mix potatoes, carrots, green chilli, ginger, asofoetida, coriander leaves, salt, spices, lemon juice, pomegranate and food colour. Make small balls, dip in cornflour batter, roll in bread crumbs and deep fry in hot ghee till golden brown. Drain well and offer hot.
Hariyali Kababs
4 medium Potatoes, mashed
½ cup Spinach Puree
1 cup Cheese, grated
3 Tbsp Mint leaves, chopped
3 Tbsp Coriander Leaves, chopped
1 Tbsp Chopped Green Chilli
1 Tbsp Chopped Ginger
½ Tsp Salt
2 Tbsp Chaat Masala
Juice of half Lemon
1 Tsp Coriander Powder
1 Tsp Mango Powder
1 Tsp Red Chilli Powder
1/3 cup Chopped Tinned Baby corn
2 Tbsp Grated Raw Mango
4 Tbsp Bengal Gramflour (Besan)
2 Tbsp Cornflour mixed with 2 Tbsp Water for Dipping the Kababs
1 cup Bread Crumbs
Ghee for Deep Frying
Boil spinach leaves in a little water with a pinch of salt. Drain well and puree. Mix all the Ingredients. Shape into round balls. Dip in cornflour batter, roll in bread crumbs and deep fry in hot ghee till golden brown. Drain well and offer hot.
Kabab-E-Bahar
½ cup Paneer, cubed
1 Large Capsicum
2 Medium size Tomatoes, de-seeded, diced
4 Green chilles, slit
10-12 Pieces of Ginger, julienned
For Marinade:
1 Tsp Chaat Masala
½ Tcup Thick Curd
½ Tsp Salt
3 Drops Orange Food Colour
Juice of half Lemon
1 Tsp Red Chilli Powder
Other Ingredients:
1 Tbsp Butter
1 Tsp Cumin Seeds
1 Tsp Asofoetida
½ Tsp Coriander Powder
½ Tsp Mango Powder
1 Tsp Red Chilli Powder
For Garnish:
1 Tbsp Fresh Cream
4 Tbsp Chopped Coriander Leaves
2 Tsp Garam Masala Powder
Marinate paneer and vegetables in the marinade for 1 hour. In a little hot ghee fry the cuming seeds. Add tomato and spices and cook well. Next add paneer and vegetables and stir fry well. Put in a greased baking dish and bake in a pre-heated oven at 350 degrees F for 10 Minutes.
Nawabi Kababs
4 Large Potatoes
2 Green Chillis, minced
2 inches Ginger, minced
5 Tbsp chopped Coriander Leaves
1 Tsp Coriander Powder
1 Tsp Mango Powder
½ Tsp Salt
1 Tsp Red Chilli Powder
1 Carrot, grated
1 Tbsp Chaat Masala
2 Tbsp Poppy Seeds, roasted
2 Tbsp Tomato Ketchup
2 Tbsp Chilli Sauce
1 cup Bread Crumbs
Ghee for deep frying
Pressure cook potatoes and mash them well. Add other Ingredients to it and mix well. Shape into round balls. Dip in cornflour batter and roll in bread crumbs and deep fry in hot ghee till golden brown. Drain well and offer hot.
Paneer Kababs #1
Dried bay leaf
1 inch ginger root, chopped
1 inch cinnamon stick
1 tsp coriander seeds
½ tsp salt
1tsp fennel seeds
1tsp chili powder
1tsp garam masala
1tsp lemon juice
1tsp turmeric powder
1tbsp ghee
1-1/2 pounds paneer, cubed
To Garnish:
Lemon wedges
Chopped coriander
Use a food processor or blender to grind together the bay leaf, ginger, cinnamon, coriander seeds, salt, fennel seeds and chili powder. Combine this spice mix with the garam masala, lemon juice, turmeric and oil in a large bowl. Put the paneer into the spice mix and leave to marinate at room temperature for about 1 hour, or in the refrigerator for 3 hours or overnight. Spread out the pieces of paneer on a cookie sheet and cook in pre-heated oven, 400 degree F, for 20 minutes until well done. Transfer to paper towel to drain any excess liquids. Thread 3-4 pieces of paneer onto a skewer and garnish with chopped cilantro and lemon wedges. Offer hot with bread and chutney.
Paneer Kababs #2
Paneer cubes 1-1/2 pounds
Chili paste 2 tbsp.
Chopped Ginger 2 tsp.
Cornflour 3 tbsp.
Pickled cucumber (gherkins) ¼ cup
Honey ½ tbsp.
Asofoetida 1 tsp.
Sesame seeds 2 tsp.
Soya sauce 1 tbsp.
Ghee for frying
Chopped parsley
Salt to taste
Mix one tablespoon cornflour, soya sauce and paneer cubes. Deep fry in hot ghee. In a little more hot ghee fry the ginger until crisped then add chili paste and salt. Add 1-½ cups of water, bring it to a boil. Add rest of the cornflour dissolved in water to thicken the sauce. Add fried paneer pieces and honey. Stir lightly. Add sliced pickled cucumbers and chopped parsley. Garnish with lightly toasted sesame seeds.
Spicy Kebab
Soya Chunks - 2-1/2 pounds
Chana Dal - ½ cup
Salt to taste
Green Chillis - 3
Red Chillis - 2
Bay Leaves - 5
Black Cardamom, 6
Cinnamon - 4 sticks
Clove - ½ tsp.
Garam Masala Powder - 1 tsp.
Fresh Coriander Leaves - Handful
Juice of 3 lemons
Cream - 1/3 cup
Cornflour - 3 tsp.
Ghee for frying
Freeze the cream in the ice compartment of the fridge. Boil the soya chunks with chana dal, red chilli, green chilli, salt, bay leaf, black cardamom, cloves and cinnamon. Boil till soft but still holding shape. Take out the whole spices and chillies and discard. Coarsely grind the soya mixture. To the soya mixture add curd, cornflour, lemon juice, garam masala powder and fresh coriander leaves and mix like a dough to make it smooth. Roll the mixture into kebab balls. Cut the frozen cream into pieces and stuff each kebab roll with a piece, enclosing it in the dough mixture. Wet hands to avoid sticking. Set in a cool place. Heat a tawa oiled with ghee and shallow fry the kebabs for about 4 minutes. Offer hot.
Stuffed Corn Kebabs
Potato, grated and mashed 2 medium
Ghee 2 tsps
Paneer grated and mashed ¼ cup
One cup boiled sweet corn, half crushed
Bread 2 large slices
Red chilli powder one tsp
Garam masala powder ½ tsp
Asofoetida ½ tsp
Salt to taste
Water as needed
Ghee for frying
Heat a little ghee and add ¾ cup of the corn and stir. Add some of the salt, a little garam masala powder, asofoetida and chilli powder. Mix well. Remove from heat and cool. The stuffing is ready. Dip the bread in water and squeeze well. Mix the potato, paneer, the remaining corn, bread slices, some salt, garam masala and chilli powders. Mash and mix well. Divide this mixture into five or six equal parts.
Flatten one part on the palm and place some of the cooked corn mixture. Shape like round or oblong kebabs. Deep fry all the kebabs till light brown. Drain on tissue paper and then arrange in a serving dish.
Vegetable Kababs
4 raw bananas (boiled with skin) peeled and mashed
2 potatoes boiled, peeled and mashed
1 carrot grated
1 bread slice crumbled (crust trimmed)
2 tablespoon raisins
2 teaspoon chilli-ginger paste
salt to taste
1 tsp chilli powder
2 tsp garam masala powder
Mix all the ingredients together. Divide the mixture into small portions and shape into kababs. Fix them onto greased skewers. Heat the griller to a medium heat. Roll the skewers till the kababs are golden brown. You can also cook under an oven broiler. If using wood skewers, soak in water first, before adding kababs. Sprinkle chaat masala and offer.
Vegetarian Shami (Soyabean) Kababs
½ Packet Soyabean chunks (100 gm)
3 Tbsp Bengal Gram (Split, Husked)
6 Black Peppercorns
4 Cardamoms, black
1 inch piece Ginger
1 Tbsp Chopped Ginger
3 Whole Red Chilli, dried
1 tsp Asofoetida
4 Tsp Poppy seeds
2 Tsp Coriander Powder
1-½ Tsp Cumin Seeds
Other Ingredients:
4 Tbsp chopped Coriander Leaves
2 Tbsp Mint leaves
2 Green Chilles
2 Tsp Salt
1 ½ Tbsp Chaat masala
1 Tsp Red Chilli Powder
1 Tbsp Garam Masala Powder
Juice of half Lemon
Besan for dusting
Ghee for Frying
Pressure cook the soyabean chunks with the first group of ingredients in 1-1/2 cups water, for 4 whistles. Soak the gram for 1 hour in water. Grind the cooked Soyabean with other ingredients in a food processor or mixie. Roll into 2 to 3 inch balls or cakes. Sprinkle besan an both sides and then shallow fry on a hot griddle in a little ghee till golden brown in colour. Offer hot.
