Kebabs - Here are some easy-to-make kebabs that serve as an excellent starters

TOI

A kebab is usually marinated before being skewered over the tandoor, and cooks in the inherent water-content of the main raw ingredient. Originally, it was made, packed and consumed during long journeys across the Arabian sands as it had a longer shelf life because of low moisture content. Later, kebabs evolved to become an indispensable delicacy in the Royal repast of Nizams and Nawabs.


If you stopped short of making kebabs only because the recipe demanded meat, then these ones are for you. Here are some easy-to-make kebabs that vegetarians are sure to enjoy.

Khumb Nawabi 


200 gm mushroom
2 gm cumin seeds
2 green chillies
10 gm onion (finely chopped)
5 gm garlic
5 gm green chilli paste
25 gm cheese (grated)
25 gm hung curd
10 gm cream
5 gm salt
10 ml sesame oil
10 ml mustard oil
5 gm mint
2 gm garam masala
5 gm chickpea flour.

Method :

Scoop out mushroom stem using a scooper
Finely chop stem and temper with freshly chopped mint, onion, garlic, green chilli and cumin seed
Mix in cheese and stuff into the mushroom cap
In a bowl, mix green chilli paste, hung curd, cream, salt, sesame oil, mustard oil, mint, dry mint leaves, garam masala and chick pea flour slowly to avoid lumps
Coat the mushroom with this marinade and cook in oven for 8 to 10 minutes at 180 degrees Celsius
Serve with sauce of choice

Noorani Seekh 


Ingredients
40 gm French beans
50 gm carrot
15 gm paneer (grated)
5 gm green chilli (finely chopped)
3 gm cauliflower
25gm potatoes
3 gm salt
2 gm garam masala
3 gm coriander leaves
3 gm turmeric powder
2 gm fried garlic.

Method :

Blanche the French beans, carrots, cauliflower and potatoes, squeeze the excess water, and blend till smooth Mix with grated paneer, green chillies, fried garlic, salt, garam masala , cumin powder, turmeric and coriander Now shape this like a seekh and heat in an oven for eight minutes at 180 degrees Celsius
Serve with a wedge of lemon and sliced onions.

Tulsi Paneer 

200 gm paneer (cubed)
50 gm cheese (grated)
5 gm green chilli paste
10 gm cashew nut paste
25 gm cheddar cheese (grated)
25 gm hung curd
10 gm cream
3 gm white pepper
5 gm salt
10 ml sesame oil
25gms tulsi paste.

Mix cheese, green chilli and basil paste
Silt cubed paneer half way and stuff paste into it
In a bowl, mix green chilli paste, cashew nut paste, hung curd, cream, white pepper, salt and sesame oil
Coat the paneer cubes with this marinade and heat in oven for eight minutes at 180 degree Celsius.

Cheese Corn Tikki 


Corn is an all time favourite snack amongst everyone.The recipe below enhances the taste & sweetness of corn in its own way.Try it to believe it.

100 gm American corn
25 gm cheddar cheese (grated)
50 gm paneer (grated)
3 gm cumin powder
3 gm cardamom powder
3 gm salt
2 gm green chilli (finely chopped)
3 gm coriander leaves
5 gm corn flour

Blanch the American corn, squeeze to remove excess water
Mince roughly in blender
Mix with cheese, paneer , cumin powder, garam masala , cardamom powder, salt, green chillies and corn flour
Divide mixture into small balls and pat them into coin shaped tikkis
Shallow fry till they turn light brown and serve with mint chutney


Note:

You can use vegetable oil instead of seasme oil
In case you do not have an oven, shallow / deep fry the same
I eliminated garlic, since I am not very fond of it, but in case you want a more strong flavor, increase the quantity