Posts Tagged ‘plantains’

Vegetarian Shami Kebabs

Traditionally Shami kebabs are made of minced meat, this is a vegetarian version of them with combination of unusual ingredients, something different to make and serve from the usual array of appetizers..I found this recipe on the internet..tried it and loved it.


Ingredients:

For Kebabs: Makes about 12-14

1 firm plantain (raw banana)

1/4 cup chana daal ( cooked through but not mushy, just firm enough)

1 onion (fine diced)

Few green chilis (finely chopped)

Half a bunch of Coriander/cilantro (finely chopped)

10-12 leaves of Mint (finely chopped)

Red chili powder, Turmeric powder, Amchur Powder, Chaat masala and Salt, all these to taste

 

For the inside stuffing:

1/2 cup of fine grated paneer

Few fresh pomegranate pods

Salt,red chili powder and armchur powder, all to taste.

Mix it well.

 

Method:

1) Boil the plantain in water until its cooked through but make sure you don’t leave the plantain in the water after its done. (should be cooked but firm)

2) Mash the plantain and keep aside.

3) Saute the fine diced onions in a little oil, add green chilies and saute a min or so.

4) Add chana daal,plantain mash, cilantro, mint and all seasoning mentioned above, saute it for a min or so until mixed well.

5) Make a ball of this plantain-daal mix and in your palm flatten it to a small round.

6) Take little paneer mash and put it in the center of the plantain mash, close it to make them into small pattie size kebabs, about an inch or two in circumference.

7) Take some oil in a shallow pan and sear them until golden brown.

The nice part of the dish is when you bit into the kebabs, the paneer stuffing is a surprise and it also makes these kebabs very cheesy to taste and the pomegranate seeds are a big surprise too.

Serve it with chutney of your choice.
By Aditi Sheth

 

 

 

Healthy Vegetarian Seekh Kebabs

Ingredients:Simple ingredients and no frying makes these kebabs healthy and delicious.

1 cup finely chopped green beans

1 cup finely chopped carrots

1 cup finely chopped potatoes

2 tsp garam masala

1 tsp amchur powder

1 tsp red chili powder

1 tsp corriander powder,salt to taste.

chaat masala to sprinkle when done.

2-3 tbl spoon oil.

1/4 cup bread crumbs.

15 skewers (metal or wood) soaked in water for about half an hour.

A flat or open griddle/pan.

Method:

steam the vegetable together until cooked

mash them into a thick pulp.

It will be sticky because of the potato but that is what will make it stick on the skewers.

add the seasoning,( increase or decrease based on your preference)

Skewing:

Take some pulp in your palm, put the skewer in the middle of the pulp in your palm and start to bind it such that half the skewer is covered with the pulp.

The trick is to evenly distribute the veg pulp and making a decent layer on the skewer. Not to thick or it will fall off or not to thin cause it will burn.

Once all the skewers are done, heat the griddle.

brush some oil to prevent sticking.

Gently roll them in bread crumbs and lay the skewers on the griddle, roast on medium high heat.

Brush some oil on the skewers just to brown them and turn them over until both sides are golden brown.

Sprinkle some chaat masala on top.

one can add coriander,spinach,mint leaves or any other vegetable like beets.

Serve it with mint chutney.

By Aditi Sheth