Soya Seekh Kabab
I hate to complain but the fact is that vegetarians are very easily sidelined in elaborate dinner arrangements. I have done so too, when friends of both orientation turn up I admit I take greater pains to whip up the chicken curry or biryani than I take to make chholé or matter paneer. Most that vegetarians get during such dinners is paneer in some form or the other. I think meat eaters clearly have a wrong impression there about vegetarians – no I don’t want paneer! I mean it, I don’t want matter paneer, shahi paneer, palak paneer, paneer bhurji, kadahi paneer or even paneer tikka. So what else you got?
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.
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
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.
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.
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.