Kebab is originally a dish from the Eastern Mediterranean cuisine and has been mentioned by Homer. The word kebab is derived from the Persian word "kebap" which means "to fry". The ingredients and cooking techniques vary depending on local tastes. Kebabs include pieces of meat, fish or vegetables that are roasted or grilled, and also the traditional Indian "tava" kebab that is a flat cutlet made from green veggies, lentils and cottage cheese.
Spinach And Lentil Kebabs
This is a vegetarian recipe made from spinach, lentils, cottage cheese and Indian spices, and served with yoghurt dip or mint sauce.
Vegetarian Kebabs are loaded with vitamins, antioxidants and healthy proteins
Spinach And Lentil Kebabs
Spinach and yellow lentil kebabs - an easy vegetarian recipe
Preparation time : 20-25 min
Cooking time : 26-30 min
- 4 tablespoonfuls Yellow Lentils
- 1 inch piece Ginger
- 4-5 Garlic cloves
- 4 Green chilies
- 500 gm Spinach
- 100 gm Green peas
- 200 gm Cottage cheese or Mozarella cheese
- 5-10 pieces Raisins
- 4-8 pieces Cashew nuts (chopped)
- 1 teaspoon Cumin powder
- 1 teaspoon Black pepper
- Salt to taste
- 2 tablespoons Olive oil
- 2 slices of stale or dried Whole wheat Bread
- 2 tablespoons Cornflour
- Grate ginger and garlic, chop the green chilies into small pieces on a chopping board. Wash the spinach properly. Chop off the stems and put the leaves in hot water for around 2 minutes. Drain the excess water and pour ice cold water on the leaves to make them crunchier, and then chop them. Boil the peas and put all the contents in a bowl.
- Pressure cook or microwave the lentils, grated ginger, garlic and chilies in one and a half cups of water, until the lentils are cooked properly.
- Drain off excess water from the lentils, allow them to cool and then add chopped spinach, and boiled peas to the lentil mixture. Put them in a blender to make a thick semi solid mixture.
- Add grated cottage cheese or normal Mozarella cheese, cumin powder, black pepper powder, and salt to this mixture. You can add 5-10 raisins and chopped cashew nuts to enhance the taste. Divide this mixture into 10 equal portions. Grease your palm with some olive oil, and roll each portion into small balls, and then flatten them by pressing in between both palms.
- Toss these flattened balls in cornflour. Crush the dried bread slices into a coarse powder, and toss and turn the kebabs in it.
- Put a non stick skillet on medium flame, smear a little olive oil and toast the kebabs till golden brown.
- Serve hot with mint sauce or yogurt dip.
|T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12-Inch, Black|
T-fal E9380884 Professional Total Nonstick Oven Safe Thermo-Spot Heat Indicator 12.5-Inch Fry Pan / Saute Pan Dishwasher Safe Cookware, Black
To Make Yogurt Dip
- 200 gm low fat hung curd or yogurt
- 1/4 teaspoons ground black pepper
- 1/4 teaspoons cumin powder
- 1/4 teaspoons chili powder
- salt to taste
- garlic paste or powder
- a handful of chopped cilantro or coriander leaves
- Put all the ingredients other than cilantro leaves (that is, hung curd, pepper powder, roasted cumin powder, chili powder, salt and garlic paste) in a large bowl and mix them together.
- Put this mixture in refrigerator for an hour. (It should not freeze!).
- When ready to eat, stir in a handful of chopped cilantro leaves, and serve chilled.
|Kuhne Yogurt Dressing, 8.45 Fluid Ounce -- 8 per case.|
With a distinctive mild taste of fresh yoghurt and harmoniously seasoned with fine herbs. Delicious with all green and mixed salads or as a dip with vegetable sticks Low Carb
Homemade Indian Cheese
Indian cottage cheese
To Make Indian Cottage Cheese
Indian cottage cheese or paneer is a fresh unaged, acid set, non melting farmer cheese or curd cheese, made by curdling heated milk with lemon juice, vinegar or any other food acid.
- 1 liter whole milk
- 4 tablespoons curd
- juice of 2 lemons
- Put milk in a pan and add curd and lemon juice to it. Bring it to boil on a medium flame for around 10 minutes.
- Milk would begin to curdle and change into lumps. When properly curdled, remove this mixture from flame and allow it to cool.
- Drain this curdled milk mixture in a clean muslin or cheese cloth. This removes the whey, and solid lumps get collected in the cloth.
- Wrap this cloth to make a small bag, and put some heavy weight or a stone slab on it for around an hour to press out the whey that still remains.
- Remove the stone slab and put the cottage cheese in refrigerator and allow it to set for around 2 hours.(it should not be kept in freezer, else would get spoiled).