Sabz Miloni Seekh Kebab-King of Vegetarian Kebab’s

Kebabs can be considered as one of my favorite among plethora of other Indian appetizers. It can be easily considered as Healthy Eating. Best of all, they just take few minutes to assemble and its potential for deliciousness cannot be limited by your imagination. But the trick is to make your own combination by using the right veggies according to your diet allowance list :)

Vegetarian kebabs are very nutritious for all age groups. It is a superb way to encourage our little bundle of joys (kids) to include veggies in their meal. Just try serving them kebabs during lunch or dinner with their favorite ketchup (or dip) and witness them having ample morsel of veggies than usual.

If you do not like cooking kebabs because you consider it to be a non-vegetarian affair then it’s time to change the game :)

Today’s recipe of “Sabz miloni seekh kebab is just for you. It is extremely easy to cook and it will bowl you over because of its distinct taste. I always believe that the best things in life are always the simple food. I have tried it at many different restaurants, but prefer to make my own meals with my variations in it.

It can be changed easily to fit dietary needs. It is simple to make and soothing to eat. You can change some of the ingredients to add some variety to this recipe if you serve it often. They are loaded with goodness of vegetables.

This recipe entices me to no end. I love it even more because you don’t need to cook it over traditional tandoor. You can just make it with a drop of oil on a non-stick griddle (Tawa).

It is an excellent starter and it teams up even well for most of our Indian breads.

Here is the recipe for the “Sabz Miloni Seekh Kebab” loaded with colorful veggies.

Preparation time: 30 minutes

Cooking time: Under 15 minutes

Serves: 4-5 people

Equipment: Bamboo skewers for the Seekh(Satay Sticks) 5-6

Ingredients:

Boiled and Mashed Potatoes: 4 medium sizes

French Beans: ¼ cup finely chopped and par boiled

Par Boiled Peas: ¼ cup

Par Boiled Carrots: Finely chopped ½ cup

Capsicum: 1/2 finely chopped

Green Chillies: 1-2 finely chopped

Garlic: 3 large pods finely chopped

Coriander Leaves:1 bunch finely chopped

Onion: 1 big onion finely chopped

Gram Flour: 3 Tbsp

Garam Masala Powder:1/2 tsp

Whole Cardamom:2-3

Black Peppercorns-4-5

Cinnamon stick: ½ inch

Nutmeg Powder: ½ tsp

Dry Pomegranate seed powder (Anardana): 1 tsp

Sabzi Masala (kitchen King): ½ tsp

Salt: as per taste

Oil: 2 Tbsp

Method:

1.    Keep the mashed potatoes separately. Coarsely grind the par boiled veggies in a grinder without adding any water. It should retain the texture of the vegetables or else it will ruin the taste.

2.    Heat 2 tea spoons oil in a pan; add cumin seeds and all other seeds (peppercorns, cardamom, and cinnamon stick). Let is splutter before adding finely chopped onion, garlic and green chillies.

3.    Fry it over medium flame till it turns golden. Now it’s time to add all the par boiled veggies except potatoes. Mix it well with all the other condiments in the pan.

4.    Next step is to add all the dry spices together and cook it over medium flame for 2-3 minutes. We don’t have to overcook it as the veggies are already par boiled.

5.    Add salt as per taste and now add gram flour to the mixture on the pan and cook it for 2 minutes.

6.    Soak the satay sticks or bamboo skewers in iced water for 10-15 minutes so that the dry sticks won’t catch fire while grilling it on frying pan.

7.    Sprinkle the chopped coriander leaves and switch off the flame. Add this mixture together with the mashed potatoes and mix it uniformly.

8.    Check the seasoning and if required add more salt if required. 

9.    Apply little water on both the palm and make strong kebabs of 4 - 5 – inches long (cylindrical shape).  Insert soaked skewer.

10. In a wide nonstick pan or grill pan or roti tawa, heat 1 tablespoon oil. Reduce the heat to medium and arrange kebabs carefully (or 4 kebabs at a time – depends upon the size of the pan) and gently fry until done / golden color on both the sides.

11. Sprinkle chaat masala on it.

12. Frying time for each side is 6 - 8 minutes. Remove from the skewer when it is hot. Serve hot with onion rings and chutney or dip of your choice.

I am serving it with raw mango mint chutney with some lemon wedges.