Subz seekh kebab

SUBZ SEEKH KEBAB

CLOUR: Golden brown

GARNISH: Lemon Wedges, Coriander leave

PORTION: 4 portions

Accompaniment: Mint Chutney and yoghurt dip

S.NO	INGREDIENTS	QTY	UNIT
1	French beans, chopped	15-20	no.s
2	Cabbage, finely chopped	100	gm
3	Carrots, chopped	2	no.s
4	Green peas, blanched	50	gm
5	Oil	20	ml
6	Gram flour (Besan)	60	gm
7	Caraway seed (shahi Jeera) powder	15	gm
8	Ginger-garlic paste	25	gm
9	Green chillies,chopped	20	gm
10	Potatoes, boiled and mashed	1	no
11	American corn kernels, boiled	40	gm
12	Cashewnut powder	25	gm
13	Chat masala	to taste
14	Salt	to taste

METHOD:

* Heat two tablespoons oil in a pan, add French beans, cabbage and carrots and mix on one side. Add the green peas on the other side and mash them. Mix everything and cook for three to four minutes and push the mixture on one side.

* On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauté for half a minute. Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chat masala, cashew nut powder and mix well. Divide into sixteen equal portions.

*Take a portion of this mixture and place on a Satay stick and press it around the stick till it is evenly layered. Press the ends firmly. Season the grill stone with oil and heat. Place kebabs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly colored all around. Serve hot sprinkled with the remaining chat masala

* Serve hot with mint chutney.