Скачать с ютуб Hara Bara Kabab | होटल जैसा हरा बरा कबाब | Bonus Restaurant Chutney Recipe | Chef Sanjyot Keer в хорошем качестве

Hara Bara Kabab | होटल जैसा हरा बरा कबाब | Bonus Restaurant Chutney Recipe | Chef Sanjyot Keer

Full written recipe for Veg Hara Bhara Kebab Prep time: 10-15 minutes Cooking time: 20-25 minutes Serves: 3-4 people For kebab Ingredients: • Spinach 1 bunch • Green peas ½ cup • Salt a pinch • Ghee 1 tbsp • Cumin Seeds 1 tsp • Ginger 1 inch (chopped) • Garlic 2 tsp (chopped) • Green chillies 1-2 nos. (chopped) • French beans 1/3 cup (chopped) • Carrots 1/3 cup (chopped) • Cauliflower 1/3 cup (grated) • Salt to taste • Potato 1 nos. medium sized (boiled) • Paneer 50gms • Salt to taste • Black salt • Powdered spices 1. Spicy red chilli powder 1 tsp 2. Coriander powder 1 tsp 3. Cumin powder 1 tsp 4. Raw mango powder ½ tsp 5. Kasuri methi 1 tsp 6. Garam masala 1 tsp • Fresh coriander big handful • Fresh mint 1-2 tbsp (chopped) • Bread crumbs 4 tbsp • Corn flour 1 tsp • Cashew nuts as required (split) Method: • Set a stock pot on high heat, add ample amount of water in it & bring it to a boil, add the spinach to the boiling water along with green peas & salt, blanch them for 10-15 seconds then remove them using a spider & transfer into a bowl full of ice-cold water, strain them & squeeze out as much water as possible & transfer them into a chopper, now using the chopper grind the vegetables finely. • Set a pan on high flame & let it heat well, then add ghee, cumin seeds, ginger, garlic, green chillies, stir & cook on medium flame until the ginger & garlic starts browning a bit. • Further add the french beans, carrot & cauliflower, stir & cook on high flame for 4-5 minutes then add the spinach & peas paste to the pan, stir & add salt to taste, stir well again & cook until all the moisture is evaporated then transfer the cooked vegetables into a bowl & let them cool down. • Once cooled down grate the boiled potato along with the paneer, then add salt, black salt & all the powdered spices, fresh coriander, mint & mix the mixture well using your hands. • Now to bind the mixture well add the bread crumbs in batches & the corn flour, mix well using your hands again, once the desired consistency is achieved taste for salt & adjust it accordingly. • To shape the kebabs, coat your hands with a little bit of oil & take a spoonful of mixture in your hand, form a roundel of the mixture then apply pressure using your other hand & press it to form a tikki, then place a split cashew on the tikki & press it gently, your tikki is ready, shape the remaining mixture in the same way. • Set a handi on high flame & heat the oil for frying, the oil should be medium hot, carefully drop the tikkis in the hot oil, do not stir the kebabs for 1 minute so that a covering is formed that will hold the kebab in its shape, stir them around later & fry them on medium flame for 2-3 minutes, remove them from the oil using a spider & transfer them into a sieve for the excess oil to drip off. • Your hara bhara kebas are ready. Serve it hot with the dahi wali hari chutney. For dahi waali green chutney: Ingredients: • Fresh coriander 1 cup (packed) • Mint leaves ½ cup • Green chillies 2-3 nos. • Ginger 1 inch • Black salt 1 tsp • Aamchur powder ½ tsp • Cumin powder ½ tsp • Salt to taste • Ice cubes 2-3 nos. • Water as required • Curd ½ cup Method: • In a mixer grinder jar add the fresh coriander & the remaining chutney ingredients & grind it into a fine paste. • Now in a separate bowl add the curd & whisk it until smooth & lump free, then add the green chutney paste to the whisked curd & mix it well again. • Your dahi waali green chutney is ready. Chill in the refrigerator until served. #YFL #SanjyotKeer #Kabab The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN