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Monday, 8 December 2014

Pan Fried Vegetable Seekh Kabab


          A great way to start your meal during any in-house party is by relishing these delicious and tempting appetizers. They can either be simply pan fried or grilled. It is not only nutritious, but these Seekh kababs can now be easily made at home without any effort. 

         A whole lot of veggies according  to individual preferences can be used. It is equally loved by young and old alike and also a great way to feed veggies to young kids. It also proves a great lunch box meal neatly rolled in a chapatti along with a spread of chutney, sauce or cheese.






  • 1 potato, boiled
  • 1/4 cup paneer, grated
  • 200 gms. yam (suran), boiled
  • 300 gms. cauliflower, grated
  • 1 small carrot, grated
  • 1/2 frozencup peas, thawed & mashed
  • 1 onion, finely chopped
  • 1 tbsp. ginger-garlic paste
  • 2 green chilies, chopped
  • 1 tsp. lemon zest
  • salt to taste
  • 1/2 tsp. red chili powder or to taste
  • 1 tsp. garam masala powder
  • 1/2 tsp. amchur (dry mango powder)
  • 2 tbsp. coriander leaves, chopped
  • handful of spinach leaves, chopped 
  • oil to shallow fry
  • wooden skewers, soaked in water for 30 minutes



          In a bowl mix all the above mentioned ingredients, except oil and form into a dough. Divide it into equal portions and thread each portion into the skewers. Refrigerated for an hour.

          Heat 1 tbsp. oil on a non-stick pan or skillet and shallow fry them, few at a time on low flame on all sides. Serve hot with some salad, chutney or sauce.




       






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