Kakori Kebab

I am surprised to hear many people do not consume snake gourd. I don’t remember any vegetable that was avoided in my mom’s kitchen. We were strongly discouraged to have any favorism for a particular vegetable; we simply were not allowed to avoid a veggie though we are choosy at times about what is cooked with it. This starter recipe can actually get you started with eating snake gourd if you are not used to it.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: Yields 15 kebabs approx

Ingredients:

1.     Snake gourd – 1 medium sized

2.     Boiled and peeled potato – 1 large

3.     Capsicum – 1 small

4.     Bread crumbs – 1 cup

5.     Corn flour – 3 tbsp

6.     Cumin powder – ¼ tsp

7.     Pepper crushed – ¼ tsp

8.     Chaat masala – ½ tsp

9.     Chili powder – ¼

10.             Salt as per taste

11.            Lemon juice – 2 tbsp

12.             Cardamom powder – 1 pinch

13.            Sugar – ¼ tsp

14.            Oil for deep frying

Method:

Step 1: Peel and grate the snake gourd; mash the potato.

Step 2: Now in a mixing bowl, mix together all the ingredients except bread crumbs and oil.

Step 3: Check the taste and adjust consistency by adding bread crumbs to get a soft but not watery mix such that you can mould them with your fist.

Step 4: Shape them into finger length cylinders like in the picture below and roll them on bread crumbs. Repeat for the entire mix.

Step 5: Heat oil in a kadai and deep fry the kebabs until they get a nice brown color.

Step 6: Serve hot with ketchup or green chutney.

TIPS:

*You can prepare and refrigerate the rolled kebabs in advance to fry while serving; especially when made for guests we don’t want to do messy things in the last minute in front of them.

Beetroot Chutney

We both also like chutneys a lot like most south Indians, so I am keen about trying out varieties of chutney to go with idly/dosa. Yesterday I tried beetroot chutney; I did not pick up the recipe from anywhere in specific. I simply worked on the chutney protocol with the 2 weeks old beetroots I had. Kundan liked it to my surprise; though it is slightly sweetish, it only balances the sourness, salt and heat of chilies.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 2

Ingredients:

1.     Beetroot – 2

2.     Green chilies – 2

3.     Tamarind – 2” strip

4.     Salt as per taste

5.     Oil – 1+2 tsp

6.     Mustard seeds – ½ tsp

7.     Urad dal – ½ tbsp

8.     Asafoetida – 1 pinch

9.     Curry leaves – 1 sprig

Method:

Step 1: Peel and roughly chop the beetroot.

Step 2: Heat a teaspoon of oil in a kadai and sauté green chilies and beet in it till soft and done. Let it cool. Soak tamarind in some water.

Step 3: Grind the beetroot, chilies, soaked tamarind, and required salt with some water into a grainy paste. Add more water if required.

Step 4: Prepare tempering by heating 2 tsp of oil, spluttering mustard seeds, roasting urad dal & curry leaves in it and sprinkling asafoetida.

Step 5: Mix the prepared tempering to the ground chutney and serve with idly/ dosa or even steamed rice.

TIPS:

*You can combine carrot and beetroot in this recipe.

*Sauté a couple of shallots along with beetroot to enhance the chutney flavour.

Knol Khol Sabji

I have never tasted any recipe made from knol khol other the sambar my mom makes. I prepare sambar very rarely as dal replaces it in our household. I was missing knol khol for some time and I tried a dry sabji with it to have with phulkas. It came out well though I prefer sambar to it; but if I have to make this vegetable with roti then sabji is the choice. While shopping, the choice of knol khol is crucial, too mature ones will have spongy and chewy inside which don't taste well.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2

Ingredients:

1.     Knol khol – 4

2.     Green chili – 1

3.     Ginger – 1” piece

4.     Oil – 1 tbsp

5.     Cumin seeds – ½ tsp

6.     Coriander seeds – 1 ½ tbsp.

7.     Turmeric powder – ¼ tsp

8.     Asafoetida – 1 pinch

9.     Chili powder – 1 tsp

10. Salt to taste

11. Kasoori methi – 1 tsp

12.Garam Masala - 1 tsp

13.Amchoor salt - 1/4 tsp

Method:

Step 1: Peel and chop knol khol into small cubes as in the picture below. Chop green chilies as well.

Step 2: Heat oil in a non-stick pan and splutter cumin seeds in it, sprinkle asafoetida, add turmeric, coriander powder and sauté green chilies and ginger in it.

Step 3: Add the cubed vegetable and add enough salt & chili powder.

Step 4: Sprinkle some water, mix well and close with a lid.

Step 5: Cook in simmered stove and stir occasionally until the vegetable is tender.

Step 6: Crush the kasoori methi into the saji, add garam masala & amchoor salt and mix with the sabji. Cook uncovered for 2 minutes and turn off heat.

Step 7: Serve hot with phulkas.