Kebabs have become a popular dish to serve as a quick dinner or as an elegant party snack. They are tasty and fun to eat and varied in color, flavor and texture. Here are some exciting recipes that you can try at home using alternate ingredients to meat.
Corn and potato kebabs
Without water, crush the corn kernels in the grinder, to get a rough paste. Mix with boiled and mashed potatoes, onion, ginger, capsicum, green chilies and salt. Shape them into kebabs and deep fry till golden and crisp. Serve with a mint sauce or chutney.
Cheese and vegetable kebabs
Assemble the skewer with a piece of bell pepper, tomato, onion and cheese. (Paneer or mozzarella) Separately make the basting mixture. Melt 3 tablespoons butter; add cilantro, garlic, ginger, and turmeric and cook over medium heat for 2 to 3 minutes. Add salt to taste. Brush the kebabs with this mixture and grill until nicely browned on all sides about 2/3 minutes, turning as the cheese starts to melt and basting with the cilantro garlic butter. Serve immediately.
Egg kebab
Sauté onions, ginger, garlic, green chilies and add masala powder, curry leaves and mint leaves. Add the mashed potato and salt and mix well. Roll the potato mixture into balls, flatten it in your palms and place the quartered boiled egg. Shape into oval kebabs. Dip it in beaten egg and roll in bread crumbs. Deep-fry at medium heat until browned.
Coconut kebab
Mash together boiled spinach, carrot and potato. Mix in coriander leaves, green chilies, chili powder, salt and pepper. Shape the mixture and coat first with a mixture of eggs and flour and then desiccated coconut. Pan fry.
Mushroom kebabs
Boil potatoes and mash them up. Add some chopped mushroom, paneer, onions, green chili, coriander leaves, turmeric, salt and some lemon juice.
For the batter, add 1 cup water in gram flour and mix with red chili powder, salt and cumin. Make kebabs of desired shape, coat in batter and cook on low heat until lightly golden in colour.
