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Veg shammi kebabs

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 19, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    [font=Arial, Helvetica, sans-serif]Veg shammi kebabs

    [/font][font=Arial, Helvetica, sans-serif]200 gm yam (suran) (grated)
    2 medium-sized potatoes (grated)
    4 tbsp Bengal gram split (chana dal) (soaked)
    1 tbsp oil + to shallow fry
    1 tsp cumin seeds
    1 large-sized carrot (grated)
    10-12 french beans (finely chopped)
    ¼ cup green peas (coarsely ground)
    1 inch piece ginger (finely chopped)
    2-3 green chillies (finely chopped)
    Salt to taste
    2 tbsp chopped fresh coriander leaves
    ¼ tsp turmeric powder
    ½ tsp garam masala powder
    ½ tsp red chilli powder
    2 tsp lemon juice
    2 tbsp cornstarch

    Drain the chana dal, add grated yam and potatoes and one fourth cup of water. Cook till completely dry. Cool and grind finely. Heat one tablespoon of oil in a pan. Add cumin seeds. When they begin to change colour add carrot, French beans, green peas, ginger, green chillies, salt and sauté on medium heat for two minutes.

    Transfer onto a plate and allow to cool. In a large bowl take the ground yam, potatoes and chana dal. Add sautéed vegetables, coriander leaves, turmeric powder, garam masala powder, red chilli powder, lemon juice and cornstarch and mix well.

    Adjust seasoning. Divide this mixture into 16 equal portions and shape into balls. Flatten these balls lightly with the palm of your hands to form kebabs. Refrigerate for an hour. Heat sufficient oil in a frying pan and shallow fry the kebabs till golden. Drain on to absorbent paper and serve hot with coriander and mint chutney.
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