Phal-Subz Seekh
Phal-Subz Seekh
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 30-40 minutes
Category: Veg
The humble banana dressed up with mushrooms and broccoli makes this starter fit for a royal repast
Cooking Time: 15-20 minutesServings: 4 Preparation Time: 30-40 minutes Category: Veg
Ingredients
| • | Raw banana | 2 |
| • | Potato,boiled and mashed | 2 medium |
| • | Button mushrooms,chopped | 200 grams |
| • | Carrot,grated | 1 small |
| • | Broccoli,chopped | 4 florets |
| • | Butter | 1 1/2 tablespoons |
| • | Carom seeds (ajwain) | 3/4 teaspoon |
| • | Fresh coriander leaves,chopped | 3/4 tablespoon |
| • | Ginger,chopped | 3/4 inch piece |
| • | Fresh red chillies,chopped | 1 1/2 |
| • | Salt | to taste |
| • | Prunes,chopped | 12 |
| • | Black salt (kala namak) | 1/2 teaspoon |
| • | Black pepper powder | 3/4 teaspoon |
| • | Green cardamom powder | 1/2 teaspoon |
| • | Sandalwood powder | a pinch |
| • | Dried rose petals | a pinch |
| • | Bread crumbs | 1/2 cup |
| • | Oil | 1 1/2 tablespoons |
Method
Boil, cool, peel and grate bananas. Heat butter in a pan, add carom seeds and sauté over medium heat for ten seconds. Add mushrooms, carrots and broccoli and sauté till the moisture evaporates. Add coriander leaves, ginger, red chillies and salt. Stir and remove from heat and set aside to cool. Once cooled, place in a blender with prunes, black salt, black pepper powder, green cardamom powder, sandalwood powder, dried rose petal powder, potatoes, bananas and bread crumbs and blend. Transfer the mixture into a bowl. Divide the mixture into equal portions. Pat each portion onto a seekh making four-inch long kababs. Preheat a tandoor. Cook in the tandoor for six to seven minutes. Baste them with a little oil in between the cooking. Alternatively you can shape each portion into a croquette, arrange them on a greased tray and grill in a preheated oven at 180ºC/350ºF/Gas Mark 4 for six to seven minutes. Arrange the kababs in a plate and serve them hot with kachumber.
Boil, cool, peel and grate bananas. Heat butter in a pan, add carom seeds and sauté over medium heat for ten seconds. Add mushrooms, carrots and broccoli and sauté till the moisture evaporates. Add coriander leaves, ginger, red chillies and salt. Stir and remove from heat and set aside to cool. Once cooled, place in a blender with prunes, black salt, black pepper powder, green cardamom powder, sandalwood powder, dried rose petal powder, potatoes, bananas and bread crumbs and blend. Transfer the mixture into a bowl. Divide the mixture into equal portions. Pat each portion onto a seekh making four-inch long kababs. Preheat a tandoor. Cook in the tandoor for six to seven minutes. Baste them with a little oil in between the cooking. Alternatively you can shape each portion into a croquette, arrange them on a greased tray and grill in a preheated oven at 180ºC/350ºF/Gas Mark 4 for six to seven minutes. Arrange the kababs in a plate and serve them hot with kachumber.
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