Veg Galouti Kabab/ Lentil Kabab

Veg galouti Kabab or dal/lentil Kabab. A soft mouth melting Kabab made with all the aromatic spices and nutritious dal or lentils. The word galouti means so soft that melt in mouth. This exotic Kabab is originated from the city of nawab, Lucknow from Awadhi cuisine generally made with minced meat. But here is a veg version of scrumptious mouth melting galouti Kabab.

There is, however, an interesting story behind the conception of this variant of “melt in the mouth meat”. The kebab was specially made for the ageing Nawab of Lucknow, Wajid Ali Shah. The Nawab had lost his set of teeth, but not his appetite for meat! At his behest, the royal kitchens came up with an ingenious way of preparing meat that was easy to go down the foodpipe. The cooks marinated finely ground meat, mixing it with unripe papaya and sprinkling a mix of erotic spices. They then fried the keema in oil/ghee. It is said that the original recipe contained a mix of more than 100 exotic spices!  Source

I am sharing this delicious mouth melting galouti Kabab for my vegetarian readers. You need only two types of dal or lentils and black chickpeas or kala chana with some aromatic spices like bay leaves, clove powder cardamom, cumin and mace or javitri powder. Recipe is very simple and easy. You can prepare and store the Kabab in refrigerator and shallow fry just before serving.

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Recipe

Whole red lentil or sabut masoor dal – 1 cup

Chana dal or bengal gram – 1/3 cup

Black chickpeas or kala chana – 1/4 cup

Water – 2 & 1/2 cup

Bay leaf – 2 Potato – 1, large

Onion – 2 large, sliced

Green chilli – 4 – 5, finely chopped

Oil – 2 tablespoon

Ginger garlic paste – 1 tablespoon

Cumin powder – 1 teaspoon

Lemon juice – 2 teaspoon

Cardamom powder – 1/2 teaspoon

Clove powder – 1/4 teaspoon

Javitri or mace powder – 1/4 teaspoon

Method

1. Rinse the whole red lentil or sabut masoor, chana dal or bengal gram and black chickpeas well and soak in sufficient water overnight.

2. Next day drain the water and pressure cook with 2 bey leaves and 2 & 1/2 cup water for 4 whistle. Let the cooker cool down.

4. When lentils cool down strain the water and discard the beay leaves. Don’t discard the remaining water. Grind the lentils with the help of little remaining water of boiled lentils.

5. Boil, peel and mash the potato.

6. Heat a pan and add oil. You can use 1 tablespoon oil and 1 tablespoon ghee or clarified butter if you like. Add sliced onion and finely chopped green chilli.

7. Fry till onion becomes translucent. Add ginger garlic paste. And saute till onion becomes brown and raw smell of garlic goes away.

8. Now add lentil paste, mashed potato, salt and cumin powder. Saute till the mixture dried up and becomes like a dough. Switch off the heat.

9. Add lemon juice, cardamom powder, clove powder and Javitri or mace powder. Mix well and let the mixture cool down. Dry ground cloves and javitri or mace separately to make powder. You can store these powder in refrigerator for later use.

10. Make equal round patties. Press gently with both of your palm.

11. Heat a pan and shallow fry all the patties with little oil. Turn the patties upside down and fry the other side too. Turn the patties carefully because patties are too soft. Turn with two spatula or spoon carefully to avoid breaking.

12. Serve hot with onion rings and any chutney or sauce.

Note

1. You can shallow fry these Kabab in ghee or clarified butter instead of oil to make the Kabab more flavorful.

2. Kabab is too soft so fry very carefully. Use two spatula or spoon while turning upside down.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe.

This month Kabab Time theme is suggested by me. Eagerly waiting for the different Kabab recipes from my blogger friends. And this month my partner is Seema Doraiswamy Sriram who blog at Mildly Indian. Seema has a wonderful blog with numerous mouthwatering recipes. You might like her South Indian thali meal dishes. All the dishes of this thali are absolutely delicious. We had a lovely chat about veg Kabab and other topics. Really enjoyed the discussion. I gave her potato and chaat masala as secret ingredients. Seema shared delicious veg Sheek Kabab with these ingredients. Seema gave me bay leaf and onion and I am sharing this veg galouti Kabab using these two secret ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Kidney Beans Or Rajma Spinach Kabab

Kidney beans or rajma Kabab with spinach, paneer or cottage cheese and potato. Easy to make and soft mouth melting Kabab.
A protein rich low calorie guilt free snack. If you have boiled rajma and chana dal ready then you can make it in a jiffy.

You may like some more Kabab and cutlets recipe on this blog.

1. Green gram Kabab

2. Soya egg shami Kabab

3. Oats black chickpea Kabab

4. Yellow and red lentil cutlets

5. Potato barnyard millet cutlets

6. Mix veg cutlets

7. Beetroot cutlets

8. Soya paneer lollipop

9. Aloo chop or potato fritters

10. Sprouts and oats pan fried cutlets

Kidney beans are an excellent plant-based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds.
Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels.
Source

And I have also used spinach or palak paneer or cottage cheese in the Kabab. Vegan people can omit paneer.

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter K. And I made this delicious and nutritious Kabab using kidney beans or rajma.

Recipe is very easy. You have to mix boiled and mashed rajma, chana dal, potatoes, spinach, mashed paneer, bread crumbs and all the spices with fried sliced onion, ginger garlic paste and some spices. Make patties and shallow fry the Kabab with little oil. You can also serve it as a party starter.

Recipe

Kidney beans or rajma – 1/2 cup

Chana dal or Bengal gram – 1/4 cup

Paneer or cottage cheese – 1/2 cup, mashed or grated

Potato – 2 medium, boiled

Palak or spinach – 100 gram

Breadcrumb – 2 tablespoon + for coating

Salt to taste

Green chilli – 2 – 3 or to taste, finely chopped

Coriander leaves or cilantro – handful, chopped

Onion – 2, sliced

Ginger garlic paste – 1 tablespoon

Cumin powder – 1 teaspoon

Chaat masala powder – 2 teaspoon

Freshly ground black pepper – 1/2 teaspoon or to taste

Garam masala powder – 1/2 teaspoon

Oil – 2 tablespoon + for shallow fry

Method

1. Rinse and soak rajma and chana dal in sufficient water overnight.

2. Pressure cook rajma and chana dal with 2 cup water. After one whistle reduce the heat and cook on simmer for 20 minutes or till rajma becomes soft. Let it cool down.

3. Strain and mash the rajma and chana dal well.

4. Peel and mash the boiled potatoes.

5. Wash the spinach well.
Boil water to blanch the spinach. When the water starts to rolling boil add the spinach. Boil the spinach for 2 minutes. Strain the water. Mash the spinach when cool.

6. Heat 2 tablespoon oil in a pan. Add sliced onion and green chilli.

7. When the onion becomes translucent add ginger garlic paste. You can also use grated ginger. Saute till raw smell of garlic goes away.

8. Now add boiled and mashed rajma or kidney beans andchana dal, potatoes, spinach, paneer, salt, black pepper and cumin powder. Mix well. When the mixture dried up remove from heat.

9. Add chaat masala powder, garam masala powder and chopped cilantro or coriander leaves. Combine everything well. Add breadcrumb and mix again.

For gluten free and vegan options see notes.

10. Mix everything well. Make round patties. Press gently with your palm. Make all the patties this way.

11. Spread some breadcrumbs on a plate. Roll all the patties in bread crumbs and keep aside.

12. Heat a pan and spread little oil.
Shallow fry all the patties.

13. Turn the patties upside down. And fry the other side till brown.

14. Your Kabab is ready. Serve hot with onion rings, lemon wedge, green chutney or any chutney or sauce.

Notes
1. Vegan people can omit paneer or cottage cheese.
2. One finely chopped onion can be added in the mixture before frying.
3. Use green chilli according to your taste.
4. Roasted chickpea flour or sattu or oats powder can be used instead of breadcrumb. To make it gluten free use oatmeal for binding.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Soya Egg Shami Kabab

Soya egg shami kabab.
A delicious kabab without meat.
You can serve it as a party starter. Prepare all the patties shaped kabab in advance and shallow fry just before serving.

This kabab is made of soya granules, paneer or cottage cheese, potatoes, Bengal gram or chana dal, egg, bread slices and spices.
But you can make it without eggs too. It will be delicious with or without eggs both. I have made this in both ways. I am sure you will love the taste of this crisp outside and soft inside delicious kabab.

I have already shared a delicious soya loaf recipe. And my readers liked it. Some of you called meatless meatloaf 😀
Now here is a recipe of meatless shami kabab for you.

This post is going to be a part of #Foodiemonday bloghop theme is #bread. We have to make anything using bread.
My contribution is this delicious and healthy soya egg shami kabab.

Protein rich soya has numerous health benefits. Not only protein but you can get vitamins, fibers, minerals and all the essential amino acids. It reduces cholesterol levels and reduce the risk of osteoporosis and cancer. And it is heart healthy too. It may reduce the risk of heart disease.
And we all know that paneer or cottage cheese is also rich in protein and calcium. Its good for heart health, good for bones and teeth, improve digestion and maintain blood sugar levels.

Egg is also a rich source of protein, vitamins and minerals.

Now here is a detailed recipe of egg soya kabab. You can serve it with any chutney or sauce.

Recipe

Soya granules – 1 cup

Bengal gram or chana dal – 1/2 cup

Crumbled paneer or cottage cheese – 1/2 cup, tightly packed

Boiled potatoes – 2, medium

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Mace or jawitri – 2 strands

Black peppercorns – 4 – 5

Ginger – 1 inch piece, roughly chopped

Garlic cloves – 4-5

Salt to taste

Cumin powder – 1 & 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Bread – 3 pieces

Roasted chickpea powder or sattu – 1 & 1/2 tablespoon

Onion – 2 large, finely chopped

Green chilli – 2 – 3 or to taste, finely chopped

Chopped cilantro or coriander leaves – 1 tablespoon, optional

Eggs – 2

Method

1. Soak the soya granules in 2 cup hot water for 30 minutes.

2. Boil Bengal gram or chana dal in a pressure cooker with green cardamom, cloves, cinnamon, ginger, garlic and 1 & 1/2 cup water.

3. Open the pressure cooker. Dal should be dry. If it watery, cook without lid till the moisture evaporate and dal become dry. Let it cool down.

4. Dip the bread pieces in water and squeeze well.

5. Peel and mash the boiled potatoes.

6. Drain the water of soya granules. Squeeze it well.

7. In a mixer grinder grind dal along with whole spices, paneer or cottage cheese and squeezed soya granules. Don’t add water. Stir the mixture with a spoon in between to grind evenly.

8. Take out the mixture in a large bowl. Add mashed potato salt, cumin powder, garam masala powder, chopped onions, green chilli, roasted chickpea powder or sattu, soaked, chopped cilantro or coriander leaves, squeezed bread pieces and eggs. Mix well.

9. Keep the mixture in refrigerator for 15 – 30 minutes.

10. Make round ball and flatten them with your palm. Make all the round patties.

11. Heat little oil in a pan. Shallow fry the patties from both sides.

 

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Serve hot with sliced onion and any chutney or sauce.

For without egg version

Mix boiled and mashed potato in the ground mixture. Add roasted chickpea powder or sattu. You don’t need to add bread pieces. Mix well and keep in refrigerator for 15 minutes.

Then make round patties and shallow fry.

Notes

1. Instead of roasted chickpea you can use dry roasted gram flour, oats powder or breadcrumbs.

2. If you like you can use minced mutton or chicken instead of soya granules. Boil the minced mutton or chicken with Bengal gram with more water and follow the same process .

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Oats kala Chana/Black Chickpeas Kabab Or Veg Shami Kabab

 

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Health watchers a yummy snack for you. And a super healthy snack for kiddos.

Its kala chana and oats kabab/patties. You can call it veg shami kabab.

Kala chana or black chickpeas is  an excellent source of manganese which enhance our overall immunity. It has high fiber, protein and iron. Good for diabetic. Prevent anemia and Known to be an effective natural aid for weight loss due to high fiber content.

And we all know oats as world’s healthiest food. Better way to gain the strength and energy. Oats are loaded with dietary fiber too.

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Recipe

Kala chana or black chickpeas – 1 cup soaked overnight and boiled in pressure cooker with 2 chopped onions, 3-4 garlic ( you may add more if you like the garlic taste), 1 inch piece chopped ginger, 2-3 green chilli, few black paper, 2-3 green cardamom, a small piece cinnamon and 3 cloves.

Oats – 1/2 cup ground or as require

Onion – 1 large chopped

Coriander leaves – handful chopped

Salt to taste

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Chaat masala powder – 1 teaspoon

Oil – for shallow fry

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Method

Heat the boiled chickpeas or Kala chana again and boil till water evaporates and dried up completely.
Let the kala chana cool and grind with all the spices in it.

In a bowl mix with salt, chopped onion, spices and chopped coriander leaves. Add ground oats as require for binding. For soft mouth melting kabab add less binding.

Mix well with your hand. Make small round shaped kabab/patties.

Shallow fry on medium hot oil till crisp and brown on both sides.

Serve these veg kababs with onion rings and chutney or sauce.