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Skewered Vegetable kebabs
Subz seekh kebab
Dried figs (anjeer), finely chopped 2 tbsp
Almonds (badaam), finely chopped 3 tsp
Ghee 1 tbsp
Cumin (jeera) seeds ½ tsp
French beans, stringed, finely chopped 24
Carrots (gajar), medium-sized,
Finely chopped 2
Salt to taste
Black pepper (kaali mirch) powder ½ tsp
Potato, medium-sized, washed,
Boiled, peeled, mashed 1
Cheese, mashed 2 tbsp
Wholemilk fudge (khoya), mashed 30gm / 1 oz
Ginger (adrak), 1" piece
Finely chopped 1 tsp
Green chillies, finely chopped 2
Green coriander (hara dhaniya)
Finely chopped 1 tsp
Gram flour (besan), roasted 1 tbsp
Salt to taste
Black peppercorn, crushed ½ tsp
Cooking butter 1 tsp
Method :
Heat the ghee in a pan on medium heat; add cumin seeds and stir for a minute.
Add beans and carrots; stir and roast for 4-5 minutes. Add salt and black pepper; stir for a minute. Remove from heat and cool.
Mix potato, chees, wholemilk fudge, ginger, green chillies, green coriander, figs almonds, and gram flour together. Add the bean mixture. Add salt and crushed black pepper; mix well.
Divide the mixture equally into 8 portions. Skewer each portion on a metal skewer with wet hand and shape into 5"-long kebab.
Put the skewers in the charcoal fired clay oven or grill and cook until kebab is light golden brown.
Remove the skewers and gently pull the kebabs off the skewer by wrapping your palm around the kebab.
Dab gently with cooking butter and arrange on a serving platter.
*Preparation time: 1 ½ hours. Serves: 4
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