After a very long time, I am taking part in Blogging Marathon this month. For the first week, I have chosen dishes with curd. Srivalli asked us not to go with raithas as they are very simple. On seeing the theme cooking with curd, the recipe which came to my…
Seekh Kebab is usually prepared with minced meat. I wanted to try out a vegetarian version of the famous mughalai seekh kebab. Si I replaced minced meat with minced spoy granules and tofu. The binding ingredient was besan in this recipe. The kebabs were vrispy and delicious. I made some…
Today I prepared a simple version of kebab with vegetables. You can dip it in sauce or can have it as a side dish for pulao or rotis. The preparation is very easy. I prepared Gobi Manchurian today and had these vegetable kebab along with the manchurian. The spice level…
Today I planned to prepare sweet corn kebabs. As the kebabs I prepare are vegetarian, I need to find an ingredient to bind the kebab dough. For this kebab sweet corn acted as the binding ingredient. I kept the preparation simple. I also added chopped onions which gave the kebabs…
Today was hectic. I had to prepare food for 5 guests. I have been working the whole morning in the kitchen. When the guests left, I had to clean the kitchen and coffee time arrived. When finished with coffee, I remembered today’s Blogging Marathon post. I had all the ingredients…
Yesterday I did a little experiment with Paneer kebabs. That didn’t come out well. It was so soft and it stuck to the skewer rod. It didn’t even hold shape. So I was thinking about some binding which will make it firmer. I remember reading about moong dhal kebab in…
Today the second week of Blogging Marathon#13 has started. I will be posting under seven days of Kebabs theme. Kebabs are expected to originate from Persia. Usually meat or lamb are used in the preparation. Kebabs are inserted in a skewer rod and cooked in tandoor. Even tikkis come under…