Platter of Kebabs

Grated vegetables marinated in some spices and fried in hot oil is all you need to make a mouth-watering platter of veg kebabs

Bhutte ke kebab

Ingredients Baby corn, finely chopped and blanched 300 gm Potatoes, boiled 95 gm Ginger, chopped 15 gm Green chilli 10 gm Olive oil 5 ml Salt to taste Coriander leaves 20 gm Yellow chilli powder 5 gm Black cumin 5 gm

Method Mix baby corn and boiled potatoes. Add remaining ingredients and make medium soft dough. Divide the prepared dough into eight to ten equal portions. Wet your hands with little water and flatten each portion into a disk of two to three inches diameter to make kebabs. l Heat a pan and fry the kebabs till slightly golden or grill them on a skewer. l Serve with mint coriander chutney.

Recipe courtesy: Metropolitan Hotel and Spa

Dahi ke kebab

Ingredients Yogurt 250 gm Browned onion 1 Green chillies 2 Onion rings Ginger 1 Paneer 250 gm Cheese 200 gm Bhuna jeera 1 tsp Pinch of black salt Salt to taste Chopped coriander Maida 100 gm Bread crumbs 1 bowl

Method In a bowl, mix all the ingredients. Make small kebabs and mix it in the batter made using maida and breadcrumbs. Keep it in the fridge for 30 minutes. Deep fry in hot oil and serve hot with onion rings. Recipe courtesy: chef Kunal Kapur

Navratan Kebab

Ingredients Potatoes, mashed 2 Boiled spinach 1 bunch Black chickpeas, boiled 1 cup Boiled cheese and peas 1 cup Onion, finely chopped 1 Mint leaves, chopped 1 tbsp Coriander leaves, chopped 1 tbsp Red chilli powder tsp Chickpea flour 2 tbsp Salt and pepper to taste Oil for frying Method Mash together all boiled vegetables and chickpeas. Add salt and pepper as per taste. Make into small round kebabs. Deep fry till golden brown. Serve with imly chutney. Recipe courtesy: chef Harman Singh, Junkyard Cafe

Rice and Corn kebabs

Ingredients Rice 200 gm Potatoes 5 Boiled corns 1 bowl Jaggery paste 1 tsp Water 1 cup Ghee 2 tbsp Salt and pepper as per taste Garlic and ginger paste 1tsp Corn flour 100 gm Sesame seeds 50 gm Oil to fry

Method Mash together rice and potatoes. Add corn flour to it. Add jaggery paste, ghee, salt and pepper as per taste. Make small round balls using the dough. Sprinkle sesame seeds on top. Fry till golden brown. Serve with coriander chutney and tomato sauce. Recipe courtesy: chef Asim, Butler House

Glazed vegetable kebabs Ingredients Small brinjal, cut into slices 1 Mushrooms 6-7 Oil 2 tsp Onion, cut into wedges 1 Honey 1 tsp Oil 2 tsp Grainy mustard 1 tsp Pineapple chunks 12-13

Method Heat an oven to 200°C. Add honey, mustard and oil in a separate bowl and mix. Marinate the vegetables and fruits with this seasoning and leave aside for 20 minutes. Assemble marinated fruits and vegetable chunks onto skewers and brush them with glaze. Cook for 25-30 minutes in the oven or a barbecue grill. Serve hot.

Recipe courtesy: Chef Ravi Kant, Cafe Hawkers

Chelo kebab

Ingredients Soya keema 2 cup Boiled potato 1 Jeera powder 1 tsp White pepper 40 gm White onion 250 gm Saffron strands 1 gm Rice 200 gm Butter 100 gm Salt to taste

Method Mix all the ingredients except rice, butter and saffron strands and grill on a tandoor. Boil the rice and mix half of it with butter and the other half with saffron strands. Plate one layer of butter rice, one layer of saffron rice and grilled chelo kebabs on sides . Recipe courtesy: chef Nadir Ali, Pamphilos

Cheese mushroom kebab

Ingredients Mushroom minced, 3 cups Roasted gram, powdered coarsely 1 cup Assorted vegetables. minced 1 cup Mozzarella cheese 2 tbsp Corn flour 2 tbsp Ginger garlic paste 2 tbsp Rose petal powder tsp Garam masala powder tsp Kewda water 15 drops Green chilli paste 1 tsp Onions, chopped 2 Red chilli powder 1 tsp Turmeric powder tsp Fresh coriander, finely chopped cup Salt to taste Carified butter 2 tbsp Oil for shallow frying Method Combine mushroom and vegetable mince with all ingredients, except oil and mix well. Cover and refrigerate for a few hours. Divide the mixture into 30-40 gm lemon-sized portions. Shape each portion into a rounded kebab. Stuff it with mozzarella cheese. Heat a heavy griddle over medium-low flame and grill the kebabs on both sides, drizzling with oil, till cooked through. Serve with mint chutney, onion rings and pita wedges. Recipe courtesy: chef Ashish Singh, Cafe Terminus1