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.
