01 02 03 Gheza-e-shiriin: Kathod ke Kebab - Ramadan..An Event to share Chapter 9 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Kathod ke Kebab - Ramadan..An Event to share Chapter 9

In the first chapter of this series , I had told you about one more post from a non blogger. My eldest sister Nafis. She is an awesome cook and an inspiration behind my cooking. She loves experimenting with food and has a mastery over different variety of soups. 
She is little shy but the strongest person, I ever know & whom I admire immensely. She is also an educationalist & a very good one.( Well my entire family is into this profession singling me out)

A sister is a gift to the heart, a friend to the spirit, a golden thread to the meaning of life.
                                                    ~ Isadora James  ~

So today we have Appi (eldest sister is called by this name )as our Special Non blogger Guest today.
Today she is sharing with us a very nutritious  recipe Kathod ke Kebab. Kathod in gujarati means different variety of whole  beans.She has used a three types of  whole bean -Rajma, Geen Mung,Lal Matki-  and mixed with  aromatic spices to create this wonderful kebab. Appi says the process is long but the results are sweet. 

So lets proceed to her recipe with  my  narration

Ingredients & Method:

Step 1
1 cup rajma
1 cup whole moog
1 cup green chana 
1 cup lal math or matki

#  Soak overnight all the beans separately.
#  Next day boil them separately in a pressure cook with salt till beans are soft
#  Remove water & churn them in food  processor to form a paste

Step 2
Dry masala:- 
1 /2 tbsp red chilly pwd
1/2 tsp  turmeric pwd
 1 tsp chat masala
1/2 tsp garam masala
salt to taste

Dry roast & ground to powder
1 tbsp coriander seeds 
1 tbsp fennel seeds 

Step 3
2 medium size chopped onion
3 tbsop chopped green coriander leaves
2 tbsp chopped mint leaves
1 -2 chopped green chillies

Step 4
 Assembling & frying the kebabs
#  Mix the beans paste with dry masalas, onions, coriander leaves, mints & green chillies.
#  Make into 1 to 2 " patties.
#  Shallow fry at medium flame till golden brown
#  Serve hot with green chutney & tomato ketchup.


  • The patties can be stored in freezer for a month.
  • Defrost it in a fridge or 1/2 an hour at room temperature before frying.

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