Phal-Subz Seekh

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Phal-Subz Seekh




The humble banana dressed up with mushrooms and broccoli makes this starter fit for a royal repast
Cooking Time: 15-20 minutes
Servings: 4
 Preparation Time: 30-40 minutes
 Category: Veg





Ingredients
•Raw banana2
•Potato,boiled and mashed2 medium
•Button mushrooms,chopped200 grams
•Carrot,grated1 small
•Broccoli,chopped4 florets
•Butter1 1/2 tablespoons
•Carom seeds (ajwain)3/4 teaspoon
•Fresh coriander leaves,chopped3/4 tablespoon
•Ginger,chopped3/4 inch piece
•Fresh red chillies,chopped1 1/2
•Saltto taste
•Prunes,chopped12
•Black salt (kala namak)1/2 teaspoon
•Black pepper powder3/4 teaspoon
•Green cardamom powder1/2 teaspoon
•Sandalwood powdera pinch
•Dried rose petalsa pinch
•Bread crumbs1/2 cup
•Oil1 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.

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