Vegetable Cheese Kebab


I wanted to try out a savory recipe for ricotta cheese and found a perfect recipe by Tarla Dalal – Vegetable Shikampuri Kebaba : http://www.tarladalal.com/Vegetable-Shikampuri-Kebab-(–Kebabs-and-Tikkis-Recipes)-32760r. This recipe uses mawa or khoya and paneer. My vegetable kebab is adapted from this recipe. In my version, I have used ricotta cheese and also increased the quantity of vegetables and paneer. It turned out to be delicious and my little one enjoyed it too. You can cook the kebabs on a non stick tava using just 1 tsp of oil, and it still turns out great.

Preparation time : 15 minutes

Cooking time : 20 minutes

Makes : Around 20 medium sized kebabs

Ingredients

  • 1 cup chopped and cooked green peas and carrot
  • 1/4 cup chopped and cooked cauliflower
  • 1/4 cup chopped and cooked beans 
  • 1 large potato, boiled, peeled and mashed 
  • 1 tsp oil 
  • 1 medium sized onion, finely chopped 
  • 1 tbsp ghee
  • 1 tsp cumin seeds 
  • 1 tsp ginger green chilly paste 
  • 1/4 tsp turmeric powder 
  • 1/2 tsp red chilly powder 
  • Salt to taste
  • 2 tbsp finely chopped coriander leaves 
  • 1 tbsp finely chopped mint leaves 
  • 1/4 cup ricotta cheese 
  • 1/2 cup crumbled paneer 
  • 3/4 cup bread crumbs 
  • 1/2 tsp cardamom powder 
  • Black Pepper powder, to taste 
  • Oil for greasing and cooking

Method

  1. Heat oil in a pan and sauté the onions for 5-7 minutes until the onions turn light brown. Keep aside.
  2. In a pan, add the ricotta cheese and reduce the stove heat to the lowest heat. Keep stirring until the ricotta cheese shrinks a little, and the liquid evaporates (Approximately 5-7 minutes)
  3. Combine the vegetables and potatoes in a mixer and blend to a coarse mixture. Keep aside
  4. Heat the ghee in another pan and add the cumin seeds
  5. When the seeds crackle, add the ginger-green chilli paste, turmeric powder, chilli powder, salt and the vegetable mixture
  6. Cook on a medium flame and keep stirring until the vegetable mixture comes together as one mass and the ghee starts to ooze out
  7. Add the coriander and mint leaves and cook on a medium flame for another minute
  8. Remove from the flame and allow the mixture to cool completely
  9. Mix the vegetable mixture, ricotta cheese, crumbled paneer, fried onions, bread crumbs, cardamom, and black pepper until all the ingredients blend well
  10. Divide the mixture into equal portions and shape each portion into a round or oval kebab
  11. Heat a non-stick tava ( A dosa or roti tava works the best ) and grease it lightly using a little oil
  12. Cook each kebab on both sides on the tava using a little oil until each side turns golden brown
  13. Drain the kebabs on a colander and serve hot with green chutney and/or sweet dates chutney

Enjoy 🙂

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