Vegetable Sheekh Kebab Recipe

I made this dish by mistake a few months ago. I just wanted to make a simple healthy vegetable side dish. I had mushrooms, carrots and spinach. But I was in a hurry, so I used the chopper from my food processor instead of nicely slicing and dicing individual vegetables. When the dish was ready, it was too finely chopped for a vegetable/sabzi….more like mush πŸ™ƒπŸ˜…πŸ˜. So I instantly just threw in corn flour and breadcrumbs and made sheekhs in an attempt to salvage it. To my surprise, my family loved it. 🀣☺🀩 So I made it again a few weeks later, on popular demand. Mushrooms have a lot of vitamins and minerals. Carrots also are a great source of vitamin A. It’s like eating a health bullet. Sometimes, mistakes teach us a whole lot more than any book/text/elders/school ever could…..story of my life! πŸ€ͺπŸ₯΄πŸ˜πŸ€£

before frying
INGREDIENTS:
  • 200gms button mushrooms, finely chopped
  • 200gms carrots, finely chopped/grated
  • 1/2 capsicum, sliced
  • 1 medium onion, finely chopped
  • 1″ Ginger, finely chopped
  • 2 Green chillies, finely chopped
  • 2 cloves of Garlic, finely chopped
  • 1 tsp Garam masala powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Vinegar
  • 2.5tbsp Corn flour
  • 1-2tbsp Bread crumbs
  • Salt to taste
  • 2tbsp Oil + for frying/basting
  • Few sprigs of Fresh Greens (spinach or corriander or cilantro)
vegetable kebabs
Method:
  • Heat a pan/kadhai. Add some oil. Once it’s heated, add the chopped garlic, onions, ginger, chilies.
  • Let the onions sweat, then add the chopped and sliced vegetables and salt. Cook well and dry it out completely. Remember, mushrooms release a lot of water while cooking/heating. So keep the flame on and go on stirring until the mixture is dry.
  • Add the powdered spices and vinegar and cook for a few seconds.
  • Sprinkle some corn flour over this and keep on stirring quickly whilst doing this so no lumps are formed.
  • Keep this mixture aside and let it cool.
  • Once it is cool enough to handle, add the chopped corriander and breadcrumbs. The quantity of this will differ depending on how dry your mixture is. The first time, I needed crumbs. But the second time I made this dish, I didn’t require any breadcrumbs at all.
  • Divide into equal portions. Form round shapes for cutlets or long kebabs for sheekhs. Leave in the fridge to harden and help retain the shape unless you’re in a hurry. This step is just helpful, not necessary. But I highly recommend it.
  • Heat a frying pan/pre heat an oven and pan fry/grill after basting these. Just brown the edges a bit on each side. It is already cooked from within.
Mushroom Sheekh Kebab

I hope you enjoy cooking and eating/serving this dish.

-RUELHA 
www.ruelha.com 
Β© Copyright Protected. All Rights Reserved.

20 Comments

  1. Looks good, I can’t teven get on my web site, I don’t know what they have done, but I can’t get on there, I will try to fix it when I am not fighting so hard on Twitter for the President and our rights to stop this voter fraud. Be Blessed Roger Culwell

    Liked by 3 people

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