Anjeer ke Kebab
Starters are my favourite part of the meal when I am eating out. In fact this is something I have found common with a lot of my friends ... we often find ourselves ordering several starters and then skipping right to the desserts.
However much I love eating them, I do not find myself going through all the effort of dishing out a three course meal. I cook the mains but enjoy the starters better - how ironical !
Unlike my perception, starters can be easy to put together and still be packed full of flavour.
These particular Anjeer ke Kebab are a delight on the palate. The sweetness of the figs is balanced by the wonderful spices. In fact the figs are like a surprise hidden in the heart of a silky and lightly spiced shell.
Once you put them on a plate, trust me no one except you will know that they are not as complex as they look.
Ingredients
1/4 cup hung curd
1 tbs paneer
4 tbs gram flour
1/4 tsp black pepper
1 tsp crushed kasoori methi
1/4 tsp garam masala
Salt to taste
Oil for frying
For the filling
5-6 dried figs (soaked in water for a couple of hours)
1 green chilli finely chopped (de-seeded)
1/2 tbs ginger finely chopped
1 tbs onions finely chopped
2 tbs finely coriander leaves finely chopped
1/2 tsp garam masala
1/2 tsp dry mango powder
Salt to taste
How to
Finely chop the figs and mix together with all the ingredients for the filling and keep aside.
In a bowl, mix together all the ingredients for the kebab shells and make a thick batter. The batter should almost resemble a little runny dough. You might need to adjust the amount of gram flour to adjust the consistency depending on how thick the curd is.
Remember this is the outer shell and have to be stuffed with the filling.
Grease your plams with oil and spread some of the batter on your plam.
Place a tsp of the filling in the center and gently seal it from all sides.
Flatten the patty into a round disk and keep aside on a greased plate.
Once all the kebabs are done, refrigerate them for 30-40 mins.
Shallow fry the kebabs in a non stick frying pan with a little oil till they are golden brown on the outside.
Serve with green chutney and some salad.
However much I love eating them, I do not find myself going through all the effort of dishing out a three course meal. I cook the mains but enjoy the starters better - how ironical !
Unlike my perception, starters can be easy to put together and still be packed full of flavour.
These particular Anjeer ke Kebab are a delight on the palate. The sweetness of the figs is balanced by the wonderful spices. In fact the figs are like a surprise hidden in the heart of a silky and lightly spiced shell.
Once you put them on a plate, trust me no one except you will know that they are not as complex as they look.
Ingredients
1/4 cup hung curd
1 tbs paneer
4 tbs gram flour
1/4 tsp black pepper
1 tsp crushed kasoori methi
1/4 tsp garam masala
Salt to taste
Oil for frying
For the filling
5-6 dried figs (soaked in water for a couple of hours)
1 green chilli finely chopped (de-seeded)
1/2 tbs ginger finely chopped
1 tbs onions finely chopped
2 tbs finely coriander leaves finely chopped
1/2 tsp garam masala
1/2 tsp dry mango powder
Salt to taste
How to
Finely chop the figs and mix together with all the ingredients for the filling and keep aside.
In a bowl, mix together all the ingredients for the kebab shells and make a thick batter. The batter should almost resemble a little runny dough. You might need to adjust the amount of gram flour to adjust the consistency depending on how thick the curd is.
Remember this is the outer shell and have to be stuffed with the filling.
Grease your plams with oil and spread some of the batter on your plam.
Place a tsp of the filling in the center and gently seal it from all sides.
Flatten the patty into a round disk and keep aside on a greased plate.
Once all the kebabs are done, refrigerate them for 30-40 mins.
Shallow fry the kebabs in a non stick frying pan with a little oil till they are golden brown on the outside.
Serve with green chutney and some salad.
Comments
Post a Comment