Hara Bhara Kebab

HARA BHARA KEBABS

INGREDIENTS:

• 1 cup spinach, boiled
  
  1/2 cup peas, boiled
  
  1 cup mashed potatoes
  
  2 tsp ginger, grated
  
  1 Tbsp chaat masala
• 1Tsp  - red chilli powder
• 1/2 tsp amchur powder
• Cashewnuts for decoration
  
  1 tsp coriander leaves
• Cornflour as required for binding.
  
  Oil for frying
  
  Salt to taste

METHOD:

In a mixe,  grind boiled spinach, peas till a smooth paste is formed.

Put the grinded mix in a bowl; add mashed potatoes, ginger, chaat masala, red chilli powder, amchur powder.  Sprinkle coriander leaves, salt.  Mix it well.

Add cornflour to the mixture so that it binds well.

Put some oil in pan and fry on simmer till the kebabs are crusty and crisp.

Soak excess oil on a tissue paper. Decorate each kebab with cashewnut.

Serve with chutney or tomato sauce.

Jain Mutter Paneer

JAIN MUTTER PANEER

INGREDIENTS:

Paneer -  250 gms
Peas       -   1 small cup
Tomatoes -  3  Pureed
Cashewnuts  -  4 tsp
Sesame seeds -  3tsp
Oil   - 3 tsp
Whole garam masala like elaichi, cloves, bayleaf, pepper and cinnamon
Dhania powder  -  1 tsp
Jeera powder   -    half  tsp
Red chilli powder - 1 tsp
Kasoori  methi    - 1 tsp
Sugar     = 1  tsp
salt to taste

METHOD:

Soak the cashewnuts in hot water for sometime.  Grind the cashewnuts with sesame seeds in a mixie like a paste.

Puree the tomatoes in a mixie.  In a pan add 3tsps of oil and add all the whole garam masala. Add the tomato puree and fry it for sometime till the puree thickens. Add cashewnuts-sesame seeds paste to it and add little water and fry it until the whole mixture thickens.  Add the dhania powder, jeera powder, red chilli powder.  Add water as required, add the peas and paneer (cut into cubes).  Add salt and sugar and mix it thoroughly and cook on low flame. Take the kasoori methi in hand and rub it in your hand and add it to the mixture.

Yummy mutter paneer is ready to be served.