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Hara Kebab (Green Kebab)

My honest confession, when you start a food blog, there is no looking back. You just carry on cooking & cooking & cooking. The pressure is so much to cook good, versatile & different food every time. Especially when guests come home & if they are aware of your food blog, then you need to match or rather excel their expectations. My best friend came home this weekend & we had a great time together gossiping, shopping & of course eating glorious food. She is a hard core vegetarian, hence my cooking skills were put to test as I said before. So I ended up making delicious Hara Kebab for her.


Kebab is often the grilled or roasted skewered meat which we all talk about. So I thought, why not make it vegetarian & give my friend a surprise. "yeah, Baby...eat those Kebabs right now"...Don't worry...Its vegetarian! ;) Also I came across a "spinach event" which is going on in one of the blogger's space, so I thought, why not make my first official entry to this online cooking competition as well with this recipe. Hence, the Hara Kebab, a combination of spinach & paneer blended together to give an unusual green colour & a great appetizer for those hard core vegetarians out there.

Ingredients:
  • 800 gm spinach/palak
  • 400 gm paneer/indian cottage cheese
  • 1" stick cinnamon
  • 4-5 cardamom pods
  • 4 cloves
  • 1 inch ginger
  • 10-15 cashewnuts (finally chopped)
  • 3 tsp garam masala
  • 1/4 cup gram flour/besan/chick-pea flour
  • 10 green chillies (finely chopped)
  • 2 tsp mace/javitri powder
  • 4 tsp coriander leaves (finely chopped)
  • oil for deep frying
  • salt to taste
Method:
  1. Boil water in a sauce pan & put in the spinach & let it cook for exactly 2-3 minutes. Drain the water & blend the spinach into a smooth paste. Keep aside.
  2. Blend the cinnamon, cardamoms, cloves & ginger to a fine powder. Keep aside.
  3. In a small frying pan, just dry roast the gram flour for 1-2 minutes.
  4. Take a big bowl & mix all the above ingredients (excluding the oil, which is for deep frying) including the spinach paste, roasted gram flour & the dry spice powder in it.
  5. Shape the mixture into a thick finger size length kebab. (should look like a sausage). If you are not able to make that shape, you can make a 2 inch flat round patties out of the mixture.
  6. Heat oil in a Kadai & deep fry the palak-paneer kebab/patties to a nice golden green.
  7. Serve hot as an appetizer with a nice Mint Relish. (To see the recipe of the Mint Relish, please click on to the sauces/chutneys category of this blog.


Sending this recipe to http://akilaskitchen.blogspot.com/2011/04/dish-name-starts-with-h.html for the "Dish name starts with H".



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Comments

  1. Unknown29 May 2011 at 08:22

    Hey,

    Healthy and filling kebabs...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com/

    ReplyDelete
  2. Loveandcalories29 May 2011 at 09:09

    Thank You Sameena!! :)

    ReplyDelete
  3. Food Glorious Food!29 May 2011 at 09:42

    Didn't know there are so may ways of cooking with spinach... yummy1 Thanks dear!

    ReplyDelete
  4. Loveandcalories29 May 2011 at 11:07

    Though I love non-Veg...this tasted yum! Try it when u get time! :)

    ReplyDelete
  5. Sobha Shyam29 May 2011 at 20:10

    What a wonderful idea using spinach...great kebabs..you have a lovely space..thanx for the visit to my space..ur follower now on :)

    ReplyDelete
  6. Loveandcalories29 May 2011 at 23:00

    Thank You Sobha! So nice to hear such compliments...just new to blogging but loving it!

    ReplyDelete

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