Veg seekh kabab sizzler

Name: Veg seekh kabab sizzler
Cuisine: American
Ingredients: for veg seekh:; 1/2 cup whole red lentils; 1 piece ginger; 8-10 flakes garlic; 1 green chillies chopped; 1 tsp cumin seeds; 3-4 tbsp oil; 2 powdered cloves; 4 green cardamom powdered; 3 tbsp cornflour; 1/4 cup paneer; 1 potato - boiled and grated; 1 tsp Chilli powder; 1 and 1/2 tsp chaat masala; 2 tbsp lime juice; 3 tbsp capsicum very finely chopped; 3 tbsp onion very finely chopped; 2 tbsp melted butter; as required Makhani sauce; 1 cup tomato puree; 2 tbsp desi ghee or butter; 2 tbsp oil; 1 and 1/2 tsp ginger garlic paste; 1 tbsp dry fenugreek leaves; 1 tsp tomato ketchup; 1/2 tsp jeera; 2 tsp dhaniya powder; 1/2 tsp garam masala; 1/2 tsp red chilli powder; 1/2 cup water

Chhaya Raghuvanshi @cook_14185032

Mysore

#reststyle
#goldenapron

Chhaya Raghuvanshi @cook_14185032

Mysore

#reststyle
#goldenapron

Saved

Ingredients

for veg seekh:
1/2cup whole red lentils
1piece ginger
8-10flakes garlic
1green chillies chopped
1tsp cumin seeds
3-4 tbspoil
2powdered cloves
4green cardamom powdered
3 tbspcornflour
1/4cup paneer
1potato - boiled and grated
1tsp Chilli powder
1and 1/2 tsp chaat masala
2 tbsplime juice
3 tbspcapsicum very finely chopped
3 tbsponion very finely chopped
2 tbspmelted butter
as required Makhani sauce
1cup tomato puree
2 tbspdesi ghee or butter
2 tbspoil
1and 1/2 tsp ginger garlic paste
1 tbspdry fenugreek leaves
1tsp tomato ketchup
1/2tsp jeera
2tsp dhaniya powder
1/2tsp garam masala
1/2tsp red chilli powder
1/2cup water
1cup milk
3 tbspcashew nuts
for Vegetable Bed:
2carrots - diecd into small cubes
1cup shredded cabbage
2small onion - cut into rings
1/4cups finely chopped beans
1/4cup boiled corn
1/2tsp chat masala
To taste salt
as required Mint leaves for decorations

Saved

Steps

1

Soak masoor daal for 2 hr Strain. Grind dal, ginger, garlic, green chillies, cumin seeds to a thick smooth paste using a little water. Keep dal paste aside
2

Heat 3 tbsp oil in a heavy bottom kadhai, add daal, stir fry for 4-5 min. On low heat till dal is dry and does not - stick to the bottom of kadai. Remove from heat.
3

Mix powdered cloves, green cardamom, cornflour, paneer, potatoes, salt, red chilli powder with dal. Add lime juice, chopped capsicum, chopped onion. Mix well. Add butter.
4

Take a ball of dal paste and press on a skewer. Gently pull out the skewer. Keep aside
5

For makhani gravy : soak cashew nuts in a little warm water for 10-15 mins. Drain cashewnuts. Grind in a mixer to a very smooth paste using about 2 tbsp water.
6

Heat oil and ghee or butter in a kadhai. Reduce heat. Add cumin seeds. When it turns golden, add ginger garlic paste.
7

When paste starts to change, add tomato puree cook it till dry.
8

Add fenugreek leaves, and tomato ketchup. Add masala--dhaniya powder, garam masala, salt, red chilli powder, mix well for a few seconds, cook till oil separates.
9

Add cashew paste. Mix well for 2 mins. Add water. Boil. Simmer on the low flame for 4-5 mins. Remove from heat. Let it cool.
10

Add milk to masala to get a thick curry, mix gently. (remember to add milk only after the masala is no longer hot to prevent the milk from curdling. Heat curry on low heat. Keep aside.
11

For veggies bed:Heat oil add onion, cabbage boiled corn, & carrot and saute for 2-3 minutes. Till crips tender, add salt and beans and chat masala. Stir for a min. And keep aside.
12

At serving time pan fry the seekh in tbs oil on a pan to a light brown colour.
13

Remove the iron sizzler plate from the wooden base. Put 2-3 tbsp water and oil mixture in the wooden base and keep aside. Rub oil generously on the iron plate on both side. Heat the plate by keeping it directly on flame. Let it get very hot. Reduce flame.
14

While the iron plate is on heat. Reheat the makhani sauce on the other burner.
15

When the plate is hot enough and still on heat. Place a few cabbage leaves. Spread vegetables. Arrange 4-5 seekh on the veggies. Spoon hot sauce on the seekh and veggies.
16

Place iron plate on the wooden base to sizzle and smoke. Spoon some oil and water on iron plate too. Serve as it is for Snacks or with paratha for a main meal.