Sunday, May 5, 2013

Melt in your mouth vegetarian Kebabs

Kebabs,  an all time favourite at home. My son always complains that I make kebabs only when we have guests at home . So  today I stumped him by making a kebab meal.







Ingredients:  gives 8 kebabs

To be pulsed : 

Black gram ( kala chana)    1  1/2 cup ( boiled)
Ridge gourd.                     2 large 
Green chilly                      2 finely chopped
Ginger paste                     2tsp
Garlic crushed                   2 tsp
Mint.                                2tbsp chopped
Coriander.                        2tbsp chopped

Spices : 
Chaat masala                    2 tsp
Garam masala                   1 tsp
Cloves                             4 
Roasted gram flour            2 tbsp
Pepper pd.                      1/2 tsp
Salt.                                To taste
Oil                                   for basting

Method:
  1. Wash and soak  black gram overnite.
  2. Pressure cook with sufficient water and 1/2 tsp salt till done. 
  3. Strain and keep them aside.
  4. Wash , peel and chop ridge gourd.
  5. Pressure cook with 1/4 cup water and 1/4 tsp salt.
  6. Strain and keep aside.
  7. Crush cloves in mortar and pestle , keep aside.
  8. In a food processor pulse  well all ingredients mentioned under " to be pulsed" .
  9. Tip it in a  bowl. Add all ingredients mentioned under spices .  Mix well.
  10. Adjust salt and pepper as per taste .
  11. Divide the batter into 8 equal parts.
  12. Roll into balls and flatten slightly.
  13. Keep covered in the fridge for 1 hour.
  14. Heat a nonstick girdle, smear some oil and cook the kebabs on both sides till dark golden.
  15. Brush the kebabs with some more oil while they are cooking.



Serve immediately with mint chutney, sliced onions .
You can also pair them with my saffron - cardamom flavoured rotis .

Note: A little more than half a cup dry bengal gram (chana) would give you 1 1/2  cup boiled chana.