Mixed Vegetables Kebabs

Some recipes you inherit from your family, some you experiment, some you search on net and some you learn from your friends. All my friends here in the UK are non vegetarians and when once a while when they serve some vegetarian dish that I don’t know of or never tried then I go bonkers. Last weekend it was the same situation, she served Vegetables Kebabs with tea and I knew I had to try this in my kitchen.

By the way did you know? The phrase “Kebab” is Persian in origin and the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. Later on swords were replaced by skewers. Kebabs were originated in Middle East region, but now is a very popular all over the world. Kebabs are made in different ways but generally it is made with three meats (pork, beef and lamb) with subtle spices which are grilled to perfection. . India is also very famous for its kebabs- From the lanes of chandichawk in Delhi, to the streets of mughal Lucknow- kebabs are everywhere.

Back in India you get very good vegetarian kebabs and thus I always chose to order kebabs for starters there. Here, if you are a vegetarian I am sure you will never be pleased by the kebabs; in fact I have tried few and I was disappointed every time. Finally I gave up and decided never ever to have kebabs here because you not only waste the money but there are chances that you will develop such a hatred for it that you will disown it forever- who wants to take that risk?

Almost like a year back, I prepared Daal Seekh Kebabs (lentils kebabs) and I mentioned how much I relished it. Oh! what’s better then the piping hot kebabs served with spicy chilli mint chutney? No more thoughts in my mind, I gathered all the energy and decided to prepare Mixed Vegetables Kebabs- thankfully the pantry was also loaded with veggies. So, there are no sure shot ingredients that you must add in- it’s you canvas, paint the way you want.

I won’t lie saying that these are quick easy kebabs-no they are not. You need lot of time and energy to chop vegetables finely, cook them over medium flame and then finally either grilling or frying  to the perfection. But once you gulp it in your mouth- every effort is worth it. And c'mon finally you are biting in the goodness of vegetables and I am sure you will thank me later for this recipe.

Ingredients:

1/4 cup Cabbage/patta gobi

4 medium carrorts/gajar

3/4 cup boiled green peas/mutter

1/4 cup oil

1 medium onion/pyaz

4 tablespoons Gram flour/besan

1 teaspoon cumin seeds/jeera

1 tablespoon grated ginger/adrak

1 tablespoon grated garlic/lehsun

4-5 green chillies

2 medium boiled mashed potatoes/aloo

1 cup washed spicnach/palak

1/4 cup corn kernels/makkai

Salt to taste

2 tablespoons chaat massala (recipe HERE)

1 teaspoon garam massala

1 tablespoon lime juice

2 tablespoon coriander leaves chopped

Method:

In a food processor, mince onion, cabbage, spinach, green chillies, peas, corn and carrots. Do not over mix, you need coarse mixture.

Heat 2 tablespoon of oil in a pan/kadai and add cumin seeds. Let it splutter.

Then mix in garlic, ginger and cook for 5 seconds.

Add all the minced vegetables and cook till water evaporates. Keep stirring.

Mix in potatoes, salt, chaat massala, garam massala and cook again till mixture comes together.

Add in gram flour, coriander leaves and lemon juice. Mix and let it cool.

Take some oil in your hand and make rounds/patties.

Heat the remaining oil in a kadai and shallow fry for a minute or two.

Serve hot with chutney of your choice.

Notes:

If you don’t have food processor then either grate all the vegetables or chop them finely. Boil peas and corn and mash.

You can also add beetroot, cauliflower, broccoli or beans.

For more authentic taste and texture deep fry them.

Prepare the mixture a night before and keep in the fridge. Fry and serve the next day.

Same kebabs can be made on skewers as well. If using wooden skewer, soak them in water for atleast 2 hours. This will not burn the skewers.

Sending this to Made With Love Mondays

Lentils/Dal Seekh Kebabs

To tell you a little secret, I am very fond of kebabs. By the way did you know? The phrase “Kebab” is Persian in origin and the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. Later on Swords were replaced by skewers.

Kebabs were originated in Middle East region, but now is a very popular all over the world. Kebabs are made in different ways but generally it is made with three meats (pork, beef and lamb) with subtle spices which are grilled to perfection. . India is also very famous for its kebabs. From the lanes of chandi chawk in Delhi, to the streets of mughal Lucknow- kebabs are everywhere.

Kebabs are like the only starter that I chose when I am eating at an Indian restaurant. I have tried making many kebabs in my kitchen, but never posted the recipe. Reason? Well I can die for piping hot kebabs and have no persistence to wait and click the pictures *grin*.  

Now obviously being a vegetarian you hardly get any choices in kebabs when you are in the UK. Back in India I had so many options to choose from. Any ways, I can’t mourn over it more. Lately I tried making Daal Seekh Kebabs and I was so satisfied (I have no words to explain my satisfaction level;).  These kebabs are very healthy and are enriched in protein. Hmmm! Also very simple and hassle free. :)

Ingredients:

Moong Dal - 1/2  cup

Channa Dal- 1/2 cup

Potato - 1/2 boiled and grated

Onion - 1 (grated)

Dried Fenugreek Leaves - 1/2 tablespoon

Salt - to taste

Ginger garlic paste - 1/2 tablespoon

Coriander powder - 1 teaspoon

Turmeric powder – 1/8 teaspoon

Cumin powder - 1 teaspoon

Red chilli powder- 1 teaspoon

Garam Masala powder - 1 teaspoon

Green chilies - 2  (minced)

Gram flour- 2 tablespoon

Oil- for greasing (I used olive oil)

Method:

Clean, wash and boil the moong dal and channa dal in 2 cups of water till the dal is soft and cooked and all the water has evaporated.

Combine the cooked dal with the rest of the ingredients and mix well.

Divide the mixture into 4 equal portions.

Using a thick seekh (metal /wooden skewer/toothpick), press each portion of the dal mixture on it using your fingers to make kebab.

Brush each kebab with oil.

Heat oil in a pan and cook kebabs till both the sides are brown.

Serve hot with yogurt or chutney.

Notes:

These kebabs can also be cooked on charcoal or electric barbecue.

Other dals/lentils like urad dal, masoor dal can also be used.

If using wooden skewer, soak them in water for atleast 2 hours. This will not burn the skewers.

Different grated vegetables can also be opted.

Taste:

Soft, spicy and healthy

What kind of kebabs have you made? Any interesting memories relating to kebabs? Please share.