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.