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
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 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.
Notes:
- 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.
Your sis should start blogging too since she is also good in her cooking. Her kathod kebabs look delicious!
Zoe
Thanks to ur aapi
Keep in touch
www.beingbeautifulandpretty.com
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http://www.mahaslovelyhome.com/2013/07/papaya-banana-smoothiepapaya-chocolate.html