Hara Bhara Kebab

I am so obsessed with kebabs, so just keep thinking of trying and making everytime i feel kebabi... hehe i knw thats  a lame word...
Hara Bhara kebab the name says it all, derives its green color from spinach, some recipes do use green peas, but i am posting the recipe with only spinach. Its winters, and you get loads of these this Green veggies almost everywhere. So its wont be difficult to find them. esp in winters.
Its healthy with the goodness of spinach and homemade fresh paneer. u can use the one that is available in market, but i prefer homemade.

Hara Bhara Kebab

Ingredients:
500gms Spinach
150gms Homemade Cottage Cheese (Paneer)
2 Green Chilies
1tsp ginger garlic paste
Salt to taste
1tbsp Garam masala powder
2tbsp Besan

Procedure:

• Separate the spinach leaves from stem.
• Wash them well.
• Chop them coarsely.
• Now, in a pan take 2 cups of water. when the water starts boiling add in the chopped spinach in the boiling water. 
• Now at the count of 50 remove the spinach from water.
• Keep it aside for it to cool down.
• In the meanwhile, dry roast the besan.

• Now, In a bowl, add in the mashed paneer and the spinach.
• Add in salt + garam masla powder + ginger-garlic paste + green chilies + coriander + dry roasted besan.
• Mix well.

Now there is a little twist, you need to give smoke to the mix.

• Take some cooking coal. lit it up so that its burns properly.

• Put in a bowl, and place the bowl in the middle of the mixture.
• Place a lid over the bowl.
• Let the batter be properly smoked for 10 minutes.
• After, that divide the batter into equal balls.
• Flatten them into small tikkis.
• Heat a pan with some oil or ghee.
• Shallow fry kebabas.
• Serve hot with chutney and julienned onions and some lime juice.
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Hara Bhara Kebab

Paneer Tikka

Though, Mumbai weather is not tat cold, but still these days the temperatures are going down, and in this temperature u always want to eat something hot, something spicy.... so I made this all time favourite Paneer Tikkas, which we always order when we are out for family outings in a restaurant.  I made them in the oven... if u have a barbecue u can make these in tat too.

Paneer Tikka

Ingredients:
250gms Paneer
1medium-sized Capsicum
1medium-sized Tomato
1medium sized Onion
8 Baby Potatoes

To Marinade:
1cup Yoghurt
2 Green Chilies
1tbsp Ginger-Garlic paste
Fresh Coriander
Fresh Mint leaves
Salt to taste
1tsp Garam Masala powder
1tbsp Cumin powder
1tbsp Coriander pwoder
1tsp Amchur
1tsp Red chilly powder

Procedure:
For the vegetables:

• Cube paneer.
• Cube onions, Capsicum and Tomato
• Boil the baby potatoes, just one whistle. 
• Peel them. insert the potatoes with a tooth pick.

For the marinade:

• In a bow, add in the whisk curd. mix all the items under (marination list).
• Mix well.
• Add in the cubed paneer and the other vegetables.
• Mix and keep it aside for 30min- 1hr.

• In the meanwhile, if u r using wooden skewers keep them in hot water before using them.
• Pre-heat the oven at 180 degree Celsius.

• After 1 hour insert the paneer and vegetables in the skewers. alternately.

• Grill it in the oven for 15 minutes or till its done.

For serving:

• Heat a sizzler plate with cabbage leaves.
• Place the skewers on top of it.
• Serve hot with mint and coriander chutney.

Safed chole (Chickpea) ke Kebab

Kebabs are originally from Persia, a non-vegetarian dish, but nowadays it can be made into various vegetarians variations. Lot many vegetables, cereals, pulses can be used to make this great appetizer. Today I am posting one of the simplest kebab recipe, made up of safed chole. You can make this whenever you have boiled chickpeas in refrigerator or you can especially boil them too.

Safed Chole ke Kebab

Ingredients:
1Cup Boiled Chickpeas (Safed Chole)
2 Boiled Potatoes
2 Slices of Bread Crumbs
2 Green Chilies
1tbsp Ginger Garlic Paste
1tsp Garam Masala
1tsp Cumin Powder
1tbsp Coriander Powder
Salt to taste
1tsp Mango Powder (Amchur)
Fresh Coriander
Oil or ghee to Shallow Fry
Note: You must use non-stick pan, to fry the kebabs as it absorbs less oil.

Procedure:

• If you do not have soaked chickpeas in your refrigerator, then soak them overnight.
• Boil them in 3 cups of water with salt. 
• When boiled remove from water. keep it aside so that it cools down.
• Boil potatoes. remove from water, keep it aside so that it cools down.
• Now, take a bowl add in boiled chickpeas, mash them well.
• Now add in potatoes.Mix them and mash them well.
• Add in bread crumbs + green chilies + ginger + salt + mango powder + garam masala powder + cumin powder + coriander powder. Add in fresh coriander leaves.
• Mix them well. 
• Divide the mixture into equal balls. Give them a flat patty type shape.
• Heat oil or ghee in a pan, shallow fry them on medium heat on both the sides.
• Remove on oil absorbent paper.
• Serve hot with green chutney and onions.