Chef Kaushal Kumar Sinha of Club Mahindra Corbett, Uttarakhand, offers two types of kebabs for a Ramzan meal.

Kasuri methi is a delicate, signature spice that adds special zest to these kebabs, that will brighten up your lockdown iftaar.

Rajma and Palak ka Kebab

Ingredients

• 400 gm red kidney bean or rajma
• 300 gm spinach or palak
• 100 gm corn kernels
• 250 gm potatoes, fried
• 50 gm chopped green chillies
• 40 gm chopped ginger
• 100 gm chopped onions
• 50 gm chopped garlic
• 30 ml lemon juice
• 10 gm cumin or jeera powder
• 5 gm dried fenugreek or kasuri methi
• 50 gm coriander or dhaniya powder
• 100 gm chopped green coriander or dhaniya
• 10 gm chaat masala
• 10 gm finely crushed peppercorns
• 10 gm cloves
• 100 gm rice powder
• 150 gm roasted gram or besan flour
• 30 gm black salt
• 70 gm salt
• Oil

 Method

• Soak rajma overnight.
• Boiled with salt and cloves.
• Thoroughly wash and clean the spinach and deep fry the spinach and put aside.
• Now thoroughly wash the potatoes and boil till half-done and deep fry golden.
• Wash the corn thoroughly and squeeze out as much moisture from the corn.
• In a mixing bowl place boiled rajma, fried spinach, corn, onions and fried potatoes. Add all the spices and rest of the ingredients to it, mix it well.
• Mince the mixture in the mincer machine and set aside for some time.
• Give the mixture the shape of tikkis or cutlets and deep fry in oil, at medium heat, for 10 to 12 minutes, until golden brown.
• Garnish with sliced onions and serve with mint chutney on the side. Serve hot. 

Murg Kasuri Kebab

Ingredients

• 1 kg chicken legs, boneless
• 150 gm ginger garlic paste
• 50 gm green chilly paste
• 100 gm cashew nut paste
• 30 gm lemon juice
• 30 ml malt vinegar
• 200 gm hung yogurt or curd
• 50 gm chopped green chillies
• 30 gm chopped garlic
• 30 gm chopped green coriander or dhaniya
• 10 gm dried fenugreek or kasuri methi
• 10 gm crushed peppercorns
• 5 gm garam masala powder
• 10 gm cumin or jeera powder
• 15 gm coriander or dhaniya powder
• 10 gm chaat masala
• 150 gm roasted gram or besan flour
• 100 ml cream
• 150 ml oil

Method

• Thoroughly wash the chicken, cube it and leave it in the strainer/colander to allow the excess water to drain out.
• Transfer the chicken into a mixing bowl and add all the pastes, spices and remaining ingredients together. And mix thoroughly.
• Allow the chicken to marinate for two to 3 hours.
• Skewer the chicken and roast on a charcoal barbecue or sigri for 15 to 20 minutes until soft and well-cooked. In absence of a sigri use a grill.
• Garnish with sliced onions and serve with mint chutney on the side. Serve hot.