Hari Subz Seekh


Hari Subz Seekh

Ingredients

2 Tbsp Gram Flour/besan

1 Cup Cabbage grated

1 Cup Carrot grated

1 Cup Broccoli grated

1/4 Cup Beetroot grated

1/4 cup Peas shelled boiled)

100 Gram Paneer grated

150 Gram Potatoes boiled mashed

2-3 green chillies chopped

leaves Mint and coriander chopped

Salt to taste

1 tsp Red chilli powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp chaat masala powder

1 tbsp. Oil

Method of making mixed vegetable seekh kebab

Heat a pan and dry roast the besan/gram flour for 4-5 minutes on medium low heat and keep it aside.

Now in the same pan saute grated cabbage, broccoli, carrots and take them out in a bowl.

Allow the vegetable mixture to cool down and add grated beetroot, boiled peas, grated paneer, boiled and mashed potatoes along with roasted beasn/gram flour and all spice powders.

Make a tight dough with this mix.

Divide it into 7-8 portions and roll out into shapes of cylinder like seekh kabab (see video)

Heat up a grill pan or regular nonstick pan spread the oil with the help of brush or spoon and cook the kababs while rolling from all the sides and when outer skin starts to crisp up the kababs are ready to serve.

Serve these veg kebabs hot with sides of onion rings, lemon wedge, mint and some green or sweet mango chutney

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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