Sheetal Kamat

Last Sunday when looking for making something to go along with evening tea/coffee time, I made these. They came out really good and we ate them even next day.

Fish Kabab
2 Fish Fillets (180g boneless)
1 Onion
4-5 Garlic Cloves
1 Spoon Ginger
1/4 Spoon Red Chili Powder
1 Green Chili
1/4 Spoon Black Pepper Powder
1/4 Spoon Cinnamon Powder
1/4 Spoon Cloves Powder
1/2 Spoon Coriander Powder
1/4 Spoon Garam Masala
1/4 Cup Cilantro
4-5 Small Sweet Bell Peppers
1/2 Lemon

  • Smash the fish fillets and add in black pepper powder, red chili powder, cinnamon powder, cloves power, coriander powder, garam masala and salt.
  • Add in finely chopped onion, green chilies, bell peppers and cilantro.
  • Squeeze lemon juice in the mixture.
  • Mix well and prepare kabab rolls.
  • Heat tawa and add in oil, and shallow fry the kababs over medium heat from all sides till they are brown.

I thawed the frozen fish in microwave with auto defrost for the fish this time and it works wonders. I didn't have to wait long time for fish to thaw and could easily make this as a tea time snack when we both were so hungry.
You could serve these as snacks, starters, side dish or even stuffing it in the pav.

Sheetal Kamat

I made these kebabs on Saturday and I felt they were so much better than earlier version. Everyone was asking for recipe so here it is. (Note I had this in my drafts for 2 months and finally getting around to put it on the blog :))

Harabhara Kabab
6 Cup Muttor
2 Big Potatoes
1.5 Cup Paneer
3 Handful Spinach Leaves
2 Handful Coriander Leaves
1 Handful Pudina Leaves
3 Green Chillies
4 Garlic Cloves
2 Spoon Chaat Masala
1 Spoon Aamchur Powder
1/4 Cup Breadcrumbs
1 Cup Cashews
Salt to taste

  • Pressure cook potatoes and let them cool off. Peel off cover and mash them into big bowl.
  • Microwave 4 cups of muttor for 3 minutes.
  • Add the muttor and spinach leaves to mixie and grind to fine paste.
  • Add in coriander leaves, green chillies, garlic cloves and salt. Grind again to fine paste. Pour the paste into the bowl with potatoes
  • Add grated paneer, chaat masala, aamchur powder and breadcrumbs and mix well.
  • Microwave remaining 2 cup muttor for 2 minutes and add it to the bowl and mix well.
  • Make small balls, flatten them, press in a cashew and shallow fry the kebabs on medium heated tawa till dark brown on both sides

The mixture was little sticky when I used it immediately. But I had remaining paste stored in fridge and when I used it directly out of fridge it was easier to fry them without disturbing its shapes.
Also note that unlike other recipes where it yields product for around 4 people, I made this for party of around 12 people as starter.
I used fresh paneer. Boiled 1 liter of 2% reduced fat milk and adding one lemon's juice in it. Drained the mixture after milk curdled on a cloth and used it by crushing it into fine powder by hand.

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