Green Peas Sheek Kebab | Green Peas Seekh Kabab | Step by Step Recipe

>>  Wednesday, February 29, 2012

Today is the last day of the Blogging Marathon's 13th Edition. Two weeks have simply vanished, with each day running around to make sure I have the post ready. While the first week was Lunch box recipes featuring Rice, second week was about Kababs. Trust me, Konda has never taken so many rice dishes in a row for her lunch. And she enjoyed each one of them, which was very important as I can fall back on their in future.

Coming to the Kababs, though I had ordered in our custom barbecue stove, it came in very late and I had to literally struggle to get the posts ready. First time round, I managed to make couple of them along with a non veg dish. So getting hubby dear light up the stove again was a tough job. Plus the fact that I wanted to try out all the methods in which a kabab is made, made it sure that I tried different cooking methods.

So for today's post, I fell back on my trusted method of grilling on the stove top. Coming to the recipes as such, each and every single dish was so much appreciated by my family, that I am sure will be experimenting with other recipes. Thank you everybody for stopping by and enjoying the posts.

Before I jump to the post of the day, let me do a recap of the previous posts.

Easy Lunch Box Dishes for Kids with Rice
Seven days of Kababs

Step by Step Recipe

Green Peas Sheek Kebab | Green Peas Seekh Kabab

Ingredients Needed:

Fresh green peas, boiled and mashed  - 3/4 cup
Potatoes, boiled and mashed 1 medium
Gram flour 1/2 cup (as required for binding)
Shah jeera 1 tsp
Turmeric powder 1/4 tsp
Lemon juice 2 tsp
Salt to taste
For Masala Paste:
Coriander leaves 2 tbsp
Green Chillies paste - 1 tsp
Ginger Garlic  paste 1/2 tsp

How to make Green Peas Sheek Kabab

Wash and microwave / boil the peas till soft. Allow it to cool. Microwave the potato and peel the skin. Grate the potatoes and keep it aside.

In a bowl, take all the ingredients except gram flour and mix well. Now slowly add in the gram flour and start mixing in. Make the dough is not stick and can hold shape.

Now take the skewer and grease with oil. Pinch a small ball out of the dough and press on the skewers. Press and bind really so that the the dough doesn't fall down.

If you are using your stove to grill, then place a wire rack that you use for making pulkas, gently rotate the skewers on all sides and make sure it's browned and cooked.

Serve with pudina chutney.


Make sure the peas are ground well and you add just enough gram flour. Adding too much will also make the seekh kabab not stick to the rods.

Sending these for my Kebab Mela

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13


Grilled Cauliflower Masala | Grilled Gobi Masala | Step by Step Recipe

>>  Tuesday, February 28, 2012

For today's Kabab series I have a delicious Grilled Cauliflower Masala. Though I love cauliflower and always plan elaborately to cook different dishes come every winter. This year too, it was the same. The many push carts that are seen all over the city, tempted me to no end. The crop was really good this year, with the shops still selling some very good flowers. However as always something always comes up, that I end up not being able to attempt those recipes.

Then again I can't eat cauliflower as such, it always had to be served with rotis. The only one time I have ever ate cauliflower as whole must have been on my flight to SFA, The airlines served me baked cauliflower, it was all buttery and so well done. The typical cauliflower smell was not there and I actually liked it. It was a big chunk baked as such and since then I always wanted to try at home.

I know what I made didn't come close to that, still it was different and nice. The cauliflower didn't smell and it tasted good. I tried both grilling and baking. Both came out well. Only point to remember is to par boil the cauliflower, else while grilling it will not be fully cooked.

Grilled Cauliflower Masala

Ingredients Needed:
Cauliflower florets - 10
Thick Curds / Yogurt - 1cup
Garam masala powder - 3/4 tsp
Ginger Garlic paste - 1/2 tsp
Rice flour - 2 tsp
Gram flour - 3 tsp
Chilli powder - 1 tsp
Salt to taste
Butter as required to grease on top.

How to grill Cauliflower Masala

Wash and clean the cauliflower, make sure you have thick floret stems for inserting through the skewers.

Wash and boil cauliflower florets in microwave for 6 -7 mins. Let it cool for a while.

Hung the curds to remove the whey.

In a bowl, take all the ingredients and mix in the masalas and make a thick marinade. Rub in the masalas and let it marinate for 30 mins.

Once done, insert the cauliflower into the skewers and grill them over flame.

I tried in baked, grilled in oven and direct stove top.


Since the floret stems are thick you will have to make sure it's cooked at least partially, else it will remain uncooked.
Should marinate for at least 30 mins for the masalas to steep in.

Sending these for my Kebab Mela

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13


Paneer Aloo Sheekh kebab | Paneer Potato Seekh Kabab | Step by Step Recipe

>>  Monday, February 27, 2012

Sunday is always hectic and today was no different. Apart from the usual work, I also had to teach my boys as their exams are going to start. Sometimes I really wonder why small kids should be pressured so much. They must be left to enjoy their childhood, rather than wondering if nib is nib or bib..:)

Anyway for all I thought, I did manage to make them sit for a while and study. I also had a marriage reception to attend, then decided on making the remaining two kebabs. Finally sitting with the kids took over and I ended up making the kebabs also, than keeping up my appointment. Since Amma had a family function to attend, Dad spent the day with us. He happened to remind me and ask what plans for the next day. For the first time in my life I actually forgot about it and almost wished Daddy didn't remind me. 
It felt so strange, yet here I am writing this piece for keepers. For all I profess, I am a sucker for traditions and last minute sentiments. Though this post was supposed to be scheduled, I am writing it ahead as the whole house is calm and everybody asleep, just me and my thoughts. It's not everyday you become a year older. Hopefully I also become wiser and sensible!

Of course, I was also reminded that I missed out making my traditional previous nights stuffed parathas. Well for once I forgot my own day and my own traditions. I have been so busy with Kebabs on mind, if I can give that as an excuse, that I completely forgot lot of things. Now that I am actually sitting here, seeing that within few minutes, it's going to ring in the new day, thoughts that always comes to mind, flood in and I remember all  those days and feel happy. I miss my brother and being in parents home. I am sure he will call the first thing when he wakes up and I will get my customary peek on cheeks from Amma, nothing is more precious than these. And a friend who waits up to wish me just when the clock strikes!

Well on my own part, I have this treat right here. I love paneer and nothing beats these melt in the mouth Seekh Kebabs. 
Step by Step Picture Recipe

Paneer Aloo Sheekh kebab 

Ingredients Needed:

Paneer, grated - 3/4 cup
Potato, grated - 1/2 cup (1 medium)
Corn flour - 3 - 4 tsps
Katuri Methi - 2 pinches
Roasted Cumin powder - 1/2 tsp
Amchur powder - 1/3 tsp
Salt to taste
Chili powder - 1/2 tsp
Garam Masala - 1/2 tsp
Ghee / Oil for brushing
Skewers for grilling

How to make Paneer Aloo Sheek Kebab

Wash and grate the paneer, microwave the aloo for 6 mins, peel the skin and grate.

In a bowl, take all the ingredients and combine into a smooth dough. Make sure the dough sticks to the skewers when you bind around them.

Grease the rods with oil, take a ball of the dough and press well around the rods. Brush with ghee and grill on stove flame on all sides till it turns brown and smoky.

Alternatively you can bake in oven at 185 deg C for 15 - 20 mins or till done. Brush with ghee when you remove them

Serve with pudina chutney or sauce.

Sending these for my Kebab Mela

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13


Bhutte ke hare Kabab | Corn and Spinach Kabab | Step by Step Recipe

>>  Sunday, February 26, 2012

For today it's again another kabab with corns and a healthy inclusion of Spinach. This is truly fits the Deceptively delicious category for kids as Konda loved this so much, however she normally loves Palak Paneer. So it wasn't a big deal for her, though it was with the boys. 

I made this both shallow fried and on grill. Both came out well. Of course shallow frying gives it's distinct taste while on grill, you get that smoky effect. I was so happy trying out this recipe as it is from a paper cutting that's almost 15 years old. I remember many years when I keep looking at those papers and wonder when I might ever try those recipes. I had filed up all those newspaper cutting into about 3 files, there are so many wonderful recipes with attractive pictures

I am glad this BM got me try those recipes.

Step by Step Picture Recipe.

Bhutte ke hare Kabab | Corn and Spinach Kabab

Ingredients Needed:

Corn - 1 cup boiled and crushed.
Spinach leaves - 15 leaves, blanched and made into paste
Potatoes - 1 medium
Green chillie paste - 3/4 tsp
Ginger garlic paste - 1/ tsp
Lemon juice - 1 tsp
Coriander leaves - handful
Mint leaves - handful
Corn Flour - 2 -3 tsp
Bread crumbs - 2 -3 tsp
Oil for shallow frying

How to make Bhutte Ke hare Kabab

Wash and microwave the corn kernels for 10 mins, drain and pulse to get a coarse paste.

Wash and blanch the spinach leaves and puree it along with some corn so that it's really smooth.

Microwave the potatoes for 6 mins, till it's soft, mash well after peeling the skin.

In a bowl, take all the ingredients and mix well. Shape them into oblong size and shallow fry them in oil.

Another method is to shape them on skewers and grill over flame for that smoky taste on the outer side.


The original recipe calls for the mix to be roasted before deep frying. I didn't do that since all the ingredients were already cooked, also I shallow fried and grilled, which I felt were much better options.

Sending these for my Kebab Mela


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13


Rajma and Sweet Corn Kabab | Kidney Beans Sweet Corn Kebabs | Step by Step Recipe

>>  Saturday, February 25, 2012

It was really one hectic evening at home with me planning to make three different dishes at one shot. I even wanted to make use of the stove we recently got. It can be called a sigri but in actual fact a customized mini barbecue stove. Ok come to think of it, barbecue stove is also same I supposed. Anyway the fact is, lighting up the stove is really a herculean task. And Hubby dear was not prepared to do all that hard work for only vegetarian food. I suppose vegetarian kababs will work out easily from an oven or even stove top.

Finally with so much commotion that generally happens with kids around, I decided the kababs will be made on stove top and shallow fried on top! The entire morning time was spent on shortlisting the recipes. I have a huge collection of kababs filed up, so selecting the rest of the five was not a tough part. And the fact that I wanted to try all the methods that include even shallow frying (which my dad ended up calling as cutlets) was on focus.
So with the Rajmas getting soaked I was off to work. When I came back home I was wondering if those Rajmas really would boil well. Then I saw that I had used those light red variety that cooks fast. Since the recipe called for couple of other ingredients, I had to shop for them, my plan was to make at least three of them in one go.  After all when I had told hubby dear that he has to light up that stove for me to make five more, he was skeptical about it, saying making kababs on daily basis is fattening! Since he was not back from work, I wanted to make sure I was done with all the recipes. Also called up Amma for her on time help and it was a big cooking process that ensued.

As expected with the hungama that was happening, I missed out certain ingredients that might have given this a different taste to this kabab, nevertheless these tasted awesome. Let's just say my Kababs didn't' miss those ingredients..:)

Rajma and Sweet Corn Kabab | Kidney Beans Sweet Corn Kebabs

Ingredients Needed:

Rajma - 1/2 cup
Sweet Corn kernels - 1/2 cup
Potato - 1 medium
Green chili paste - 3/4 tsp
Ginger Garlic paste - 1/4 tsp
Salt to taste
Corn flour - 3 - 4 tsp
Bread Crumbs - 2 -3 tsp
Oil for shallow frying

How to make Rajma and Sweet Corn Kabab

Wash and soak Rajma overnight or for at least 8 hours. Wash couple of times and pressure cook with a pinch of salt. Once the pressure falls off, make sure the water is all evaporated.

Then wash and slash on the potatoes, microwave for 5 -6 mins, soak in water and peel the outer skin. Mash well once it's cooled.

Wash and microwave the sweet corn for 10 mins. Drain the water and allow to cool. then pulse the corns coarsely.

In a wide bowl, take the cooked rajma, corns, potatoes, add the paste and salt. Mix well. Then slowly add the bread crumbs and corn flour and make sure you have a thick dough.

Shape them into small oblong shape, that's typically refers to kababs. I wanted to bead them on the skewers but instead fried.

Heat a pan with just enough oil for the kebabs to immerse. Fry on all sides for them to get cooked. Drain on a kitchen towel.

Serve with Mint Coriander Chutney

Pudina Daniya chutney

Mint Leaves - 1 cup
Coriander leaves - 1 cup
Green Chili paste -1  tsp
Lemon Juice - 1 tsp
Salt to taste

Wash the leaves well and drain. Grind in a mixer along with green chilies to a smooth paste. Mix in lemon and salt. Adjust spice. Add water if required.

Serve with Kababs.

First time I forgot to pulse the boiled sweet corns and had to smash with hands, pulsing should take care of that. Else you have the risk of those corns busting out during cooking process.

Original recipe called for onions, jeera to be added, which were also meant to be sautéed, will be making it next time.

You can refrigerate the Mint Coriander Chutney and use within couple of days as it's a fresh uncooked dish

Sending these for my Kebab Mela

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13


Mixed Dal Kabab | Indian Lentil Kebab

>>  Friday, February 24, 2012

For the second day of Kebabs, I have a mixed dal that ended up so wonderful. Since I am planning on attempting at all methods of cooking a kebab, today is a deep fried kabab and it works out perfectly fine as a starter. I am still fervently searching for new recipes rather than the usual but I have long since bookmarked some of them or at least have always wanted to make them. Will be making them for sure.

Days are really getting hectic with the exams coming up shortly. I am not sure how much of this week I can hold up. Can't believe a year has so quickly passed off and the kids will be going up to the next class. I guess each day is spent just worrying and hastily trying to manage that one forgets to live the moment. Well that reminds me that one must slow down and catch breath.

Boys school is planning on taking them for an excursion and that's the topic that's hot right now. It's almost a week to go and imagine they are already planning everything based on that. Konda was almost upset that she does not have something like that for herself though. Rather she tried hard not to sound affected.

Mixed Dal Kabab

Toor gram - 1/4 cup
Channa dal - 1/4 cup
Moong dal - 1/4 cup
Masoor dal- 1/4 cup
Onions, minced - 1 big
Gram Flour / Besan - for binding
Curry leaves
Cumin seeds
Green chilies - 2 medium
Oil for deep frying
Salt to taste
coriander leaves

How to make Mixed Dal Kabab

Wash and soak the dals for 2 -3 hrs. drain and grind into a semi smooth paste.

Mince the onions, finely chop green chillies, coriander leaves.

In a bowl, take the dal paste, add the onions, green chilies, salt and coriander leaves, curry leaves. Mix well. Slowly add the besan and bind to a dry mix.

Shape as cutlets.

Heat a pan with oil, deep fry each in batches.

On skewers, wash the skewers, press the dal mix around the skewers, cook over the hot coal till it's done on all sides.

The smoky smell gives an awesome taste to this Kebab.

Sending these for my Kebab Mela

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13


Paneer Tikka Kabab | Grilled Paneer Tikka | Paneer Tikka on Skewer | Step by Step Recipe

>>  Thursday, February 23, 2012

We are starting the second group for the BM 13th Edition and I have chosen to make Kababs all seven days. When I checked up on what falls under Kabab, you really have a wide range of dishes to cover. These come as grilled, baked, swallow fried, deep fried etc. The basic term ‘Kebab’ refers to either meat pieces or minced meat threaded on to skewers and then roasted on coal. Since we vegetarians need our versions, we naturally use the same principle and make vegetarian Kebabs

However since the kababs basically covers the meat dishes, tweaking it to make a vegetarian is a real challenge. The idea for this theme came upon when we were discussing about how smoked food was done years ago with hubby dear. He said he remembered it being done in his home town. I immediately asked if we can get the gadget now. So a hurried call was made to my FIL and he promised to get it. We finally discussed the spec of the gadget during our visit in Jan. He gave a custom order, as the shop makes for huge barbecues.

He finally got us the grilling stove last week. Since then we have been itching to cook in it. We ended up grilling the Paneer Tikka Kebab and a Chicken Kebab. Everybody loved both the dishes. Of course kids had great fun seeing us use the stove.

After eating, when I said I will have to make so many Kebab recipes, hubby asked isn't everything the same method. I had to say I will be trying out different recipes and methods too.

I am hoping I will be able to manage with recipes.

I have previously posted a different recipe for Paneer Tikka,

Microwave Paneer Tikka
Tandoori Paneer Tikka on Stove top

Step by Step Picture Recipe

Paneer Tikka Kebab

Paneer - 250 gms
Red Chili powder - 1 tsp
Amchur Powder - 1/2 tsp
Chat Masala - 1/2 tsp
Garam Masala - 1/2 tsp
Cumin Powder / Jeera - 1/2 tsp
Curds/ Yogurt - 1 cup, hung
Salt to taste
Oil - 2 tsp
Kesar colour a pinch (opt)

For Garnish

Capsicum - 1/2
Tomatoes - 1
Onions - 2

How to make the Paneer Tikka Kebab

Wash and cube Paneer pieces into 2 inch squares.

Cut Onions, Tomatoes and capsicum into 2 inch square pieces.

Made a marinade of hung curds, garam masala, red chili powder, salt, cumin powder, amchur powder along with oil. Add kesar powder if you are using. Mix the paneer, onion, tomato and capsicum into this marinade. Keep it aside for 15 - 20 mins.

Bead the paneer, onion, capsicum and tomato on the skewers one after the other.

Grill these on grilling pan.

How to use the barbecue stove

We used coal, dried coconut shells, kerosene for lighting. When the coals caught fire, I cooked the tikkas on fire to get the smoked effect.

Sending these for my Kebab Mela

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13


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