Monday, January 12, 2015

Arbi ke kebab

Ingredients

  • 10 arbi pieces which after boiling and mashing was equal to 3 cups
  • 2 onions finely  chopped
  • 1 tbsp minced ginger
  • 1 tbsp chopped coriander
  • 1 tbsp chopped pudina
  • 2 green chillis very finely chopped
  • 2 tbsp besan
  • 4 tbsp fried onions
  • 2 tbsp ground cashewnuts/almonds
  • 1 tsp red chilli powder
  • 1 tsp dhania powder
  • ½ tsp garam masala
  • 1 tsp chaat masala
  • 1 lemon squeezed
  • ½ tsp ajwain


Method:
  • Boil Arbi in pressure cooker till soft.   
  • Drain immediately and keep aside to cool.
  • Peel cooled Arbi. Take care that the Arbi should be cooked through…but not so much that it looses it’s shape and turns mushy.
  • Mash Arbi smooth till it has no lumps.
  • To 3 cups mashed Arbi, add 1/2 cup finely chopped onions, 1 tbsp minced ginger & garlic, and a tbsp each of finely chopped dhania and pudina. Also add salt and finely chopped green chillies according to your taste.
  • Next add 2 heaped tbsp roasted besan
  • 4 tbsp fried onions, I used ready made from Trader Joes.
  • 2 tbsp ground almonds/cashew nuts
  • 1 tsp red chilli pwdr, 1 tsp dhania pwdr, 1/2 tsp garam masala, 1 tsp chaat masala and some lemon juice.
  • Also add 1/2 tsp coarsely ground ajwain.
  • Mix to combine all ingredients to firm a smooth cohesive mix.
  • Form into round flat kababs.
  • Rest in refrigerator…to firm.
  • Shallow fry on medium high till golden!
  • Team them with soft juicy paranthas, hari chutney and pyaz to make a complete meal, like I did
  • Or enjoy them on their own as a delicious appetizer!







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