COOKERY OCCASION: 20 MINS
SERVE UP: 4
ELEMENTS:
250g spinach leaves, lightened & pound
½ cup French beans, lightened & grated
½ cup broccoli, lightened & grated
½ cup potatoes, simmered & mashed
1 onion thinly cut up
2-3 green chilies cut up
1 tbsp coriander leaves, cut up
1tbsp ginger, grated
2 brown bread pieces, crushed
2 tbsp roasted channa powder
1 tsp tandoori masala
1 tsp briyani masala
½ tsp red chilli powder
½ tsp cumin powder
salty to flavor
Oil/ butter, for basting
Onion and capsicum rings, to decorate
Skewers for grilling
Mint yoghurt chutney, to dish up
PROCESS:
1. Put every the elements in a mixing bowl; blend thoroughly; move to a mixer and crush to a paste; keep cold for 20 minutes.
2. split the blend into 12 balls; mould each around a impale to make sausage-shaped kebats; damp your palms to avoid sticking, make about three kebabs on each impale and keep back for10 minutes
3. grill these impale beneath a warm grill, turning normally and stitching till spicy and tender, take away from impale, decorate with onion and capsicum rings; and dish up warm with yoghurt mint chutney.
4. Otherwise, you may stir fry the green seekh kebabs on a non-stick saucepan stitching with little oil, turning sides waiting fixed and ripe.
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