Soya Seekh Kabab
|
How about some vegetarian seekh kababs? How about something that looks as if you spent more than 20 minutes cooking up! So here I am trying to break away from norm – the soul of vegetarian party food – paneer. And guess who came to my rescue, click here for the original recipe. Here’s Soya Seekh Kabab, its grilled, its healthy, its fat free and its great tasting.  Ingredients:Soya flakes – 1 1/2 cup Soaked Channa dal/Bengal gram dhal – 1/4 cup Oats – 1/4 cup Powdered roasted bengal gram dal – 1/2 cup Chopped Onions – 2 Chopped Carrot – 1 Chopped Beans – 10 Green Chillies – 3 Ginger – 1 Tbsp Garlic – 4,5 cloves Turmeric – 1 tsp Coriander pdr – 1 Tbsp Garam Masala pdr – 1 Tbsp Pepper pdr – 1 Tbsp Lime juice or vinegar – 1 Tbsp Oil – 2 Tbsp Chopped coriander leaves – 1/2 cup Chopped mint leaves – 1/2 cup Salt to taste Method: 2. Boil the Bengal gram dal, chopped carrots, beans and soya flakes along with the turmeric for about 8 minutes. Let cool and squeeze out all the water. The mixture should be dry.
 4. Next using your hands mix in pepper, vinegar, mint leaves, salt, oats and roasted Bengal gram powder into the paste. The dough should be tight and leave the sides of the bowl easily.
5. Let the dough stand for an hour.
6. Next grease your hands and skew them onto skewers and grill, turning sides, until the kababs are evenly browned.
Note: if you find the dough is falling off the skewer its still not tight enough, you can add a little more of the roasted gram flour for binding, and try again. Serve with chutney/sauce. Its really simple to make, but again a departure from the same old same old. This evening I am making tikkis with the leftover dough – just need to shallow fry for that.
 
|
3. Now mix this along with 1/2 cup of unsoaked flakes plus chopped onions, ginger, garlic, green chillies, coriander leaves, garam masala and grind to a paste.
PDF 
