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Monday, 11 September 2017

Grilled Kathal Ke Shami Kabab


       
          Wanna try something healthy and grilled? Then go ahead and try this yummy Raw Jackfruit Shami Kebab - grilled style. This is the vegetarian version of the most popular Shami Kebab traditionally made with mutton mince. Kathal / Raw Jackfruit has a lot of health benefits and is diabetic friendly. 

          You can enjoy these yummy kebabs, guilt free, as a tea-time snack, as an appetizer with your favourite chutney or serve them on a bed of salad for a light meal. You need nothing else to satiate your hunger the healthy way. So check for a step by step guide with photos to prepare it.







  • 400 gms. small kathal (raw Jackfruit), chopped
  • 1/3 cup chana dal (Bengal Gram lentil), soaked overnight 
  • 2 tbsp. oil
  • 2 bay leaves
  • 2 dry red chilies
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1/2 mace
  • 1/2 tsp. peppercorns
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1" ginger, chopped
  • 3-4 garlic cloves, chopped
  • 1 onion, chopped
  • 2-3 green chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • 2-3 tbsp. roasted gram flour
  • 2 tbsp. cashews, coarsely crushed
  • oil to brush





          Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Saute for a few seconds.

          Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Saute for 2 minutes and then add 1/2 cup water.

          Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down. 

          Grind into a coarse paste. To it add the onions, coriander leaves, green chillies, roasted gram flour and cashewnut powder.

          Combine everything well and then form into round shaped kebabs. Brush with some oil and grill for 30 minutes. Flip it over midway and again brush with some more oil.

          Serve these grilled Shami Kebabs on a bed of salad for a light healthy meal any time of the day.




                    Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, 
                    cardamoms, cloves, peppercorns and mace. Saute for a few seconds.



                               Add the raw jackfruit, chana dal, ginger, garlic, 



                               salt and turmeric powder. Saute for 2 minutes.




                               Then add 1/2 cup water.



                     Pressure cook for one whistle. The water needs to be absorbed. If not 
                     simmer till dry. Allow it to cool down. Grind into a coarse paste. 



                  To it add the onions, coriander leaves, green chillies, roasted gram flour



                               and cashewnut powder.




                        Combine everything well and then form into round shaped kebabs. 




                    Brush with some oil and grill for 30 minutes. Flip it over midway and again 
                    brush with some more oil.




                     Serve these grilled Shami Kebabs on a bed of salad for a light healthy 
                     meal any time of the day.












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