I am all fresh after the small break I took and visited Jaipur during the Diwali.Simply enjoyed watching the beautifully lit city for the festival and also thoroughly enjoyed eating at places like Sheesha and Spice Court. I tasted the traditional Rajasthani delicacies and just loved being out of the kitchen, relaxing and eating. I bought some typical Rajasthani ingredients and will surely share the preparations in due course. At the same time I was also wondering what all my friends might be doing for the festival, so do share what you did with me.
I must confess I am a glutton when it comes to Kababs and recently I have developed a penchant for making those, especially the seekh. The delicateness and the outburst of flavors in the mouth makes them very inviting. I have posted many Vegetarian kababs here in my space, even Seekh Kabab too and in future I will be posting many more as and when I experiment.
As a foodie, I am sure every one would love to watch cookery shows and I am no different, I watch them regularly and realize that there are so many people out there who keep innovating and concocting so many preparations and there’s so much to learn from them. This particular preparation I had seen in a cookery show and had jotted down a rough sketch of the recipe in my diary. With the onset of winter comes the arrival of fresh peas in the market and I still have a huge chunk of the frozen peas I had made at home, so decided to make good use of them. When I had watched this preparation made on TV, I had developed an instant liking for it and after I made it today I was in LOVE. I know when I have to treat people and show the best of my culinary skills I will definitely make this. The seekhs not only look attractive but can charm anyone.
a cup and a half of coarsely ground frozen peas ( else blanch them and use)
3/4 cup grated boiled potato
1 onion’s slices fried
4-5 green chilies finely chopped
a piece of ginger grated
5 green cardamoms powdered
a tbsp butter
a small handful of mint leaves
salt to taste
oil for cooking
2-3tbsp roasted chana dal/ chutney dal powdered or besan roasted
a handful walnuts finely chopped
Soak the wooden seekhs in water for half an hour.
Grind together the peas and mint leaves to get a coarse paste.
Mix all the other ingredients except the oil for cooking and make a dough of soft consistency. Be careful it should not be too soft else it would not stay on the seekh. If required add more of chana dal powder. The cardamom adds an excellent flavor to this kebab and even the fried onions too, so do miss out on them.
Take a small portion of the mix and spread it on the seekh. Roll the seekh on chopped walnuts and then gently press them. The walnuts add a nice crunch to the kabab.
Heat a griddle or grill pan and roast the seekh with few drops of oil. Roll the seekh and roast from all the sides. The smoky flavor of the grill pan enhances the flavor.
Serve hot with a coriander-yogurt dip.
Sending it to Priya Mitharwal’s