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