These days I have started doing lot of experiments in my kitchen. Wanted to do something vegetarian yet delicious and something which wants to go into your mouth as soon as you see it... Yeah sometimes food wants you to taste it :-)
So here's something coming out of my kitchen that's mouth watering and you would definitely want it to be part of your menu someday :-)
Rajma Galouti Kebabs with Akki rotis and Shalgham (turnip) sauce.
We will divide the procedure into three for ease of understanding.
1) Rajma Galouti kebabs
Ingredients:
Rajma boiled with Salt and water strained out - 1 cup
Salt as per taste
Cashews (8-10)
Sunflower seeds or pumpkin seeds (optional)
Saffron (optional)
Black cardamom ( 2)
Green cardamom (4-5)
Cinnamon (1 stick )
Cloves (4-5)
Poppy seeds ( khus khus) ( 2 tbsp)
Ghee ( 1 tbsp or more as per need)
Cumin seeds (1/2 tsp)
Ginger finely chopped ( 1 -2 tbsp)
Garlic finely chopped (3 cloves)
Green chillies finely chopped (2-3)
Grated raw papaya (1/4 cup) (optional but adds softness)
Khoya grated (1/2 cup) ( not to worry if you don't have it. You can skip adding it)
With pepper powder (1/2 tsp)
Lemon juice (1-2 tbsp)
Mint leaves chopped (5-6)
Coriander leaves chopped ( 1/2 cup)
Dried mango powder (1/2 tsp)
Red chilli powder (1/2 tsp)
Procedure
1)Let's first roast all the dried whole spices
Heat a pan. Dry roast all the following on medium flame for about 3-4 minutes: cashews, saffron, cinnamon, cardamom green and black, cloves, poppy seeds.
Put everything in a blender and convert into a dry powder. Keep it aside.
2)Leit's prepare the kebab batter
Heat a non stick pan. Add 1-2 tbsp Ghee.
Add cumin seeds. Once it crackles, add ginger and garlic. Add green chillies. Saute it. Add khoya.
Add grated raw papaya.
Add the dry ground spices mixture that you blended earlier.
Add Rajma. ( Remember.. The rajma should not have any water in it.)
Add white pepper, salt, red chilli powder, anchor, and lemon juice. Add coriander and mint leaves.
3) Now we need to form a fine paste of the rajma batter. Put the mixture little by little in the blender to form a fine paste. It could be a little difficult but don't add water while blending. We need to keep it dry as much as possible.
4) Add 1 tsp ghee and mix it well. Keep the Batter aside for 15-20 minutes.
5) Now take a little portion of batter in your palm and form small ball. Flatten it to give it patty like shape. Repeat this for rest of the dough. Kebabs are ready to be fried.
6) Heat an on stick pan. Add 1-2 tbsp Ghee. Put your kebab on the pan. We will shallow fry these. You will see golden brown color once a side is done. Repeat this for both the sides.
We will serve it with Shalgham sauce and any green Chutney. I prepared a quick mint chutney that goes with all kebabs.
2) Shalgham sauce.
You can use any other sauce of your choice. I am on an experiment spree and knowing the fact that turnip is not widely used in Indian kitchen.. So I am using it for my sauce.
It has a radish kind of flavor.
Ingredients:
Ghee (1 tbsp)
3-4 turnips peeled and cut into medium sized pieces.
Garlic finely chopped (1/2 tsp)
Ginger finely chopped (1/4 tsp)
Onion chopped (1/2 medium sized)
Green chillies finely chopped (2-3)
Tomato peeled and pureed (1)
Salt as per taste
Red chilli powder (1/2 tsp)
Turmeric powder (1/2 tsp)
Dried mango powder (1/2 tsp)
Garam Masala powder ( 1/4 tsp)
Lemon juice (1/2 tsp)
-Take a pressure cooker or any covered lid vessel. Heat and Add ghee. Add onions. Saute for a while. Add ginger, garlic and chillies. Saute for a while. Add tomato puree. Saute. Add turnips. Add salt, red chilli powder and rest of the spices. Add little water and pressure cook for 10-12 minutes. If it is too watery, let the water get evaporated by additional heating for few minutes.
- Let it cool down. Now transfer everything in a blender and convert it into a fine paste of a thick smooth consistency. Your sauce is ready.
3) Akki rotis.
Akki rotis are made up of rice flour and various spices added. These are very crisp and delicious. I made them in small round shapes to give a new look to dish.
Ingredients.
Rice flour ( 1 and 1/2 cup)
Onions finely chopped ( 1)
Carrot grated (1/2 cup) ( if you don't want to add, skip it)
Fresh Coconut grated ( 1/4 cup)
Salt ( 1 tsp)
Red chilli powder ( 1/2 tsp)
Chana daaI roasted( 1 tsp)
Curry leaves ( 4-5)
Coriander leaves ( 1/2 cup)
Green chillies finely chopped (3-4)
Ginger grated ( 1 tsp)
White sesame seeds (1 tsp)
Procedure..
- Transfer all the ingredients in a bowl and mix it well.
- Prepare a dough adding little by little water. It should be medium soft consistency such that you can roll it out with a rolling pin.
If not add little rice flour to form right consistency. Spread little oil over the dough.
- Roll out a wax paper. Sprinkle some rice flour. Put the entire dough over it. ( or you can do it in batches). Sprinkle some rice flour over the dough.
- Using a rolling pin, roll out the dough into a medium thick sheet.
- Using a cookie cutter or any round container, cut out round pieces. While picking up the pieces, use greased spatula and be gentle, as it could break.
- Heat a nonstick pan with oil. Spread the oil all over the pan. Add 3-4 akki rotis together in the pan and roast each till it becomes golden brownish on both the sides.
Now your Akki Rotis as ready.
Time to do plating. Put a small roti piece on the plate. Layer it with a Rajma kebab. Again layer it with an Akki roti piece. Now swirl a layer of shalgham sauce and any green Chutney.
Garnish with coriander leaves.
Vegetarian Galouti kebabs would be soft and mouth melting...Akki rotis will give a crunchy crispy taste. Shalgham sauce will add its own taste.
So what are waiting for??? Taste it now and relish it forever.
Happy cooking friends!!!
Cheers,
Shweta
So here's something coming out of my kitchen that's mouth watering and you would definitely want it to be part of your menu someday :-)
Rajma Galouti Kebabs with Akki rotis and Shalgham (turnip) sauce.
We will divide the procedure into three for ease of understanding.
1) Rajma Galouti kebabs
Ingredients:
Rajma boiled with Salt and water strained out - 1 cup
Salt as per taste
Cashews (8-10)
Sunflower seeds or pumpkin seeds (optional)
Saffron (optional)
Black cardamom ( 2)
Green cardamom (4-5)
Cinnamon (1 stick )
Cloves (4-5)
Poppy seeds ( khus khus) ( 2 tbsp)
Ghee ( 1 tbsp or more as per need)
Cumin seeds (1/2 tsp)
Ginger finely chopped ( 1 -2 tbsp)
Garlic finely chopped (3 cloves)
Green chillies finely chopped (2-3)
Grated raw papaya (1/4 cup) (optional but adds softness)
Khoya grated (1/2 cup) ( not to worry if you don't have it. You can skip adding it)
With pepper powder (1/2 tsp)
Lemon juice (1-2 tbsp)
Mint leaves chopped (5-6)
Coriander leaves chopped ( 1/2 cup)
Dried mango powder (1/2 tsp)
Red chilli powder (1/2 tsp)
Procedure
1)Let's first roast all the dried whole spices
Heat a pan. Dry roast all the following on medium flame for about 3-4 minutes: cashews, saffron, cinnamon, cardamom green and black, cloves, poppy seeds.
Put everything in a blender and convert into a dry powder. Keep it aside.
2)Leit's prepare the kebab batter
Heat a non stick pan. Add 1-2 tbsp Ghee.
Add cumin seeds. Once it crackles, add ginger and garlic. Add green chillies. Saute it. Add khoya.
Add grated raw papaya.
Add the dry ground spices mixture that you blended earlier.
Add Rajma. ( Remember.. The rajma should not have any water in it.)
Add white pepper, salt, red chilli powder, anchor, and lemon juice. Add coriander and mint leaves.
3) Now we need to form a fine paste of the rajma batter. Put the mixture little by little in the blender to form a fine paste. It could be a little difficult but don't add water while blending. We need to keep it dry as much as possible.
4) Add 1 tsp ghee and mix it well. Keep the Batter aside for 15-20 minutes.
5) Now take a little portion of batter in your palm and form small ball. Flatten it to give it patty like shape. Repeat this for rest of the dough. Kebabs are ready to be fried.
6) Heat an on stick pan. Add 1-2 tbsp Ghee. Put your kebab on the pan. We will shallow fry these. You will see golden brown color once a side is done. Repeat this for both the sides.
We will serve it with Shalgham sauce and any green Chutney. I prepared a quick mint chutney that goes with all kebabs.
2) Shalgham sauce.
You can use any other sauce of your choice. I am on an experiment spree and knowing the fact that turnip is not widely used in Indian kitchen.. So I am using it for my sauce.
It has a radish kind of flavor.
Ingredients:
Ghee (1 tbsp)
3-4 turnips peeled and cut into medium sized pieces.
Garlic finely chopped (1/2 tsp)
Ginger finely chopped (1/4 tsp)
Onion chopped (1/2 medium sized)
Green chillies finely chopped (2-3)
Tomato peeled and pureed (1)
Salt as per taste
Red chilli powder (1/2 tsp)
Turmeric powder (1/2 tsp)
Dried mango powder (1/2 tsp)
Garam Masala powder ( 1/4 tsp)
Lemon juice (1/2 tsp)
-Take a pressure cooker or any covered lid vessel. Heat and Add ghee. Add onions. Saute for a while. Add ginger, garlic and chillies. Saute for a while. Add tomato puree. Saute. Add turnips. Add salt, red chilli powder and rest of the spices. Add little water and pressure cook for 10-12 minutes. If it is too watery, let the water get evaporated by additional heating for few minutes.
- Let it cool down. Now transfer everything in a blender and convert it into a fine paste of a thick smooth consistency. Your sauce is ready.
3) Akki rotis.
Akki rotis are made up of rice flour and various spices added. These are very crisp and delicious. I made them in small round shapes to give a new look to dish.
Ingredients.
Rice flour ( 1 and 1/2 cup)
Onions finely chopped ( 1)
Carrot grated (1/2 cup) ( if you don't want to add, skip it)
Fresh Coconut grated ( 1/4 cup)
Salt ( 1 tsp)
Red chilli powder ( 1/2 tsp)
Chana daaI roasted( 1 tsp)
Curry leaves ( 4-5)
Coriander leaves ( 1/2 cup)
Green chillies finely chopped (3-4)
Ginger grated ( 1 tsp)
White sesame seeds (1 tsp)
Procedure..
- Transfer all the ingredients in a bowl and mix it well.
- Prepare a dough adding little by little water. It should be medium soft consistency such that you can roll it out with a rolling pin.
If not add little rice flour to form right consistency. Spread little oil over the dough.
- Roll out a wax paper. Sprinkle some rice flour. Put the entire dough over it. ( or you can do it in batches). Sprinkle some rice flour over the dough.
- Using a rolling pin, roll out the dough into a medium thick sheet.
- Using a cookie cutter or any round container, cut out round pieces. While picking up the pieces, use greased spatula and be gentle, as it could break.
- Heat a nonstick pan with oil. Spread the oil all over the pan. Add 3-4 akki rotis together in the pan and roast each till it becomes golden brownish on both the sides.
Now your Akki Rotis as ready.
Time to do plating. Put a small roti piece on the plate. Layer it with a Rajma kebab. Again layer it with an Akki roti piece. Now swirl a layer of shalgham sauce and any green Chutney.
Garnish with coriander leaves.
Vegetarian Galouti kebabs would be soft and mouth melting...Akki rotis will give a crunchy crispy taste. Shalgham sauce will add its own taste.
So what are waiting for??? Taste it now and relish it forever.
Happy cooking friends!!!
Cheers,
Shweta
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