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VegShammiKebab_Featured3
Shami Kababs also known as Shaami Kebabs are predominantly part of Punjabi Cuisine but nonetheless it is a popular snack in Kashmiri, Bangladeshi and Uttar Pradesh Culture. Traditionally it is made with some kind of meat and black bengal gram or channa dal along with spices. But this version is completely vegetarian made with Black Bengal Gram or Kaala channa. This snack is an ideal snack for evening tea.

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The goodness of kabuli channa mixed with spices and crispy texture makes it very inviting. You can even air fry them for a guilt free snacking. I make this often from leftover boiled channas. With rest of them you can try the delicious Dry Spiced Kale Channey

Directions:
1. Soak Kaala Chana or Bengal Gram overnight and boil them in a pressure pan with water for an hour or so till they become soft. Place them in a bowl.

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2. Mash them coarsely with a potato masher.

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3. Add chopped green chilies. You can omit if you are making for your kids.

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4. Add chopped onions, fresh coriander leaves and grated ginger.


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5. Season with Salt and Red chili powder


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6. Add Garam Masala and Coriander Powder and Besan or Chickpea Flour.


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7. Mix them thoroughly and using your hands roll them into small discs or croquettes.


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8. Heat oil in a wok and submerge them. Fry them on both sides till they become brown and crispy.


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9. Remove them on a paper towel to absorb extra oil.

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10. Serve them hot with Onion Rings and lemon wedges. You can also serve them with Good old fashioned Ketchup or Mint Chutney.

Other snacks you can try here : Arbi Ke Patton Ke Pattode, Baked Paneer Corn Kebabs, Healthy Kachalu Aloo Chaat, Sabudana Tikki.

VegShammiKebab_Featured1[whohit]VegShamiKebab[/whohit]

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BakedPaneerKababs_Featured2
I
ts raining cats and dogs as Monsoon is here in full swing. One tends to get carried away with the pleasant weather and feel like indulging in fried pakodas or tikkis or something sinful accompanied with a hot cup of tea. I am one of you , guilty of indulgence. The other day I came across this baked kebab recipe. It was worth every effort as it seemed promising, keeping all those extra calories at bay 🙂

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The Kebabs were not only easy to put together but also delicious and barely brushed with oil. Finally I found a guilt free monsoon friendly snack. Try it..you will thank me 😛

Directions:
1. In a bowl add crumbled paneer and boiled sweet corn kernels. *


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2. Add bread crumbs** and freshly chopped coriander leaves.


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3. Add to this grated carrots and chopped green chilies. 


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4. Mix this with a spoon and add turmeric powder and salt.


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5. Also add amchur and red chili powder.


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6. Also add some Kasuri Methi  and some raisins.


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7. Combine everything well. 

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8. Take small portion in your palms and make patties with the mixture.

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9. Place half cashew on top and press a little.

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10. Place them on a baking sheet lined with parchment paper or aluminium foil. Cling wrap them and refrigerate for 25-30 mins. In the mean while preheat the oven on 180 degree for 10 minutes and brush the top of kababs with oil.

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11. Bake them in centre rack for 25-30 minutes until the crust is golden brown. Serve hot with Pudina Chutney or Palak Dhaniya Chutney.

Try other Monsoon Special Snack: Arbi Ke Patton Ke Patode, Sabudana Tikki, Healthy Kachalu Chaat.

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I first ate Arbi Ke Patte Ke Patode when my friend brought this in office during lunch. I relished its taste so much that the memory stayed fresh in my mind in spite of all these years. Then the other day my maid asked me if I use colocassia leaves or arbi k patte for cooking. I felt overwhelmed on hearing this and said yes yes!! She brought me some the next day from someone’s abandoned farm (my meaner self says I don’t mind ;))

I called my friend and quickly asked her the recipe. I planned to make this for evening snacks. My husband seemed not so excited and the idea sounded weird to him. Its a normal phenomena with him, things he hasn’t tried he doesn’t trust. When I finished making them he couldn’t stop eating them. Infact my little boy also ate couple of them. What a bliss it was 🙂

They are made in many ways in different part of India and known by various names. In Maharashtra its known as Alu Wadi, in Gujarat it is known as Patra, in North India it is known as Arbi Ke Patore or Patode.

Directions:

1. Select the softest and youngest leaves, they taste the best. I had no option of selecting.. you see beggars are not choosers 😛 Cut the central stem and remove the hard membranes using a knife.


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2. Wash them thoroughly and pat dry with a kitchen towel. Set aside.

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3. In a bowl add besan or chickpea flour. Also add salt and red chili powder.


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4. Also add Coriander powder, Amchur and Cumin Powder.


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5. Add Ginger Garlic paste.

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6. Add a little water and make a paste. Do not add all water at once, add little by little and keep stirring to make a lump free batter. The batter should not be thick nor runny. Just right.

7. Place one leaf on a flat surface. The glossy and smooth part facing down. Spread the batter generously on top .

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8. Place another leaf on top of it and keep doing this for 5-6 times. If you have large leaves you can stop after placing 4 leaves.

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9. Fold the ends from both sides as depicted in the picture.

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10. Now start rolling them from one end. Keep applying the batter in the inner side also.


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11. Now repeat this with another set of leaves. And keep them ready to be steamed. Heat water in a vessel.

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12. I placed the rolls on my dhokla stand. But you can use a wire mesh or steel plate with holes too. 

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13. Cover with a lid and let it steam for 15 minutes on high heat.

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14. Once steamed they will look like this with all the batter steamed and non sticky.

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15. Let them cool down and come to room temperature. Now cut them into slices using a sharp knife. If you try cutting them while still hot they might break.

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16. Heat oil in a wok or kadhai. and fry them for a minute on both sides till crisp and brown. The browner the crispier.


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17. Remove them on a paper towel to absorb extra oil.

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18. Sprinkle some chat masala on it and serve hot with lemon wedges and mint chutney

You can try other snacks such as Roasted Rosemary Garlic Potatoes, Sabudana Wada, Healthy Kachalu Chaat.
Other Chutneys you can club with these snacks are Pudina Chutney, Coriander Spinach Chutney, Coriander Chutney without Onion Garlic.

[whohit]ArbiKPatore[/whohit]

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Sabudana-Tikki_Featured2
Sabudana Tikki or Croquettes are simple to make and taste simply delicious. They make a perfect Party entree. You can serve them with Pudina Chutney. The mixture can be made well in advance and cooked just before serving. Since they are without Garlic Onion, they can be enjoyed even during Navratas and other fasts. 

The fusion of various ingredients gives it a addictive flavour and crispy texture. Its even popular among kids. All you have to do is control the spice and chilies. I make it for my kiddo as an evening snack and tea time snack for us.

Directions:

1. Soak Sabudana in water for 2-3 hours . The water should be enough to cover the sabudana. If you add more water they will become mushy. Also boil and peel potatoes.

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2. Put the potatoes in a bowl and mash them using a potato masher or simply with your clean hands.

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3. Add pre soaked sabudana to potatoes. Drain water before adding to potatoes, if any.

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4. Add red chili powder.

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5. Add chopped coriander leaves, chopped green chilies and finely grated ginger.

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6. Add salt or sendha namak and amchur.


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7.  Combine them together using your fingers.

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8. Pour Oil in a pan and let it heat on a medium low flame. I plan to use little oil to fry them so Iam using a flat bottom pan. I f you wish to deep dry them you can pour oil in a wok byall means. Also you can use Paniyaram or Appe Maker Pan for oil free sabudana vada.

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9. Take little mixture in your palms and shape it into a croquette or tikki. Make them thin so that they cook till inside even on frying. Remember we are not deep frying them. You can roll them into balls, if you like.

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10. Put them on the pan to fry with hot oil.

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11. Cook on both sides till they acquire golden brown colour.

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12. Transfer them on a kitchen paper towel so that extra oil can be absorbed by paper. Remove them after a minute or else the paper might stick to the croquettes.

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13. Serve them hot with Pudina Chutney or Spinach Coriander Chutney without onion garlic.

You can even try other recipes for Vrat Makhaney ki KheerSwang ke Chawal ki KhichdiGajar ka Halwa RasgullaAnaar Aloo ka Raita and Kachalu Aloo ki Chaat.

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[yumprint-recipe id=’65’]

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