Hara Bara Kabab | होटल जैसा हरा बरा कबाब | Bonus Restaurant Chutney Recipe | Chef Sanjyot Keer
Full written recipe for Veg Hara Bhara Kebab
Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people
For kebab
Ingredients:
• Spinach 1 bunch
• Green peas ½ cup
• Salt a pinch
• Ghee 1 tbsp
• Cumin Seeds 1 tsp
• Ginger 1 inch (chopped)
• Garlic 2 tsp (chopped)
• Green chillies 1-2 nos. (chopped)
• French beans 1/3 cup (chopped)
• Carrots 1/3 cup (chopped)
• Cauliflower 1/3 cup (grated)
• Salt to taste
• Potato 1 nos. medium sized (boiled)
• Paneer 50gms
• Salt to taste
• Black salt
• Powdered spices
1. Spicy red chilli powder 1 tsp
2. Coriander powder 1 tsp
3. Cumin powder 1 tsp
4. Raw mango powder ½ tsp
5. Kasuri methi 1 tsp
6. Garam masala 1 tsp
• Fresh coriander big handful
• Fresh mint 1-2 tbsp (chopped)
• Bread crumbs 4 tbsp
• Corn flour 1 tsp
• Cashew nuts as required (split)
Method:
• Set a stock pot on high heat, add ample amount of water in it & bring it to a boil, add the spinach to the boiling water along with green peas & salt, blanch them for 10-15 seconds then remove them using a spider & transfer into a bowl full of ice-cold water, strain them & squeeze out as much water as possible & transfer them into a chopper, now using the chopper grind the vegetables finely.
• Set a pan on high flame & let it heat well, then add ghee, cumin seeds, ginger, garlic, green chillies, stir & cook on medium flame until the ginger & garlic starts browning a bit.
• Further add the french beans, carrot & cauliflower, stir & cook on high flame for 4-5 minutes then add the spinach & peas paste to the pan, stir & add salt to taste, stir well again & cook until all the moisture is evaporated then transfer the cooked vegetables into a bowl & let them cool down.
• Once cooled down grate the boiled potato along with the paneer, then add salt, black salt & all the powdered spices, fresh coriander, mint & mix the mixture well using your hands.
• Now to bind the mixture well add the bread crumbs in batches & the corn flour, mix well using your hands again, once the desired consistency is achieved taste for salt & adjust it accordingly.
• To shape the kebabs, coat your hands with a little bit of oil & take a spoonful of mixture in your hand, form a roundel of the mixture then apply pressure using your other hand & press it to form a tikki, then place a split cashew on the tikki & press it gently, your tikki is ready, shape the remaining mixture in the same way.
• Set a handi on high flame & heat the oil for frying, the oil should be medium hot, carefully drop the tikkis in the hot oil, do not stir the kebabs for 1 minute so that a covering is formed that will hold the kebab in its shape, stir them around later & fry them on medium flame for 2-3 minutes, remove them from the oil using a spider & transfer them into a sieve for the excess oil to drip off.
• Your hara bhara kebas are ready. Serve it hot with the dahi wali hari chutney.
For dahi waali green chutney:
Ingredients:
• Fresh coriander 1 cup (packed)
• Mint leaves ½ cup
• Green chillies 2-3 nos.
• Ginger 1 inch
• Black salt 1 tsp
• Aamchur powder ½ tsp
• Cumin powder ½ tsp
• Salt to taste
• Ice cubes 2-3 nos.
• Water as required
• Curd ½ cup
Method:
• In a mixer grinder jar add the fresh coriander & the remaining chutney ingredients & grind it into a fine paste.
• Now in a separate bowl add the curd & whisk it until smooth & lump free, then add the green chutney paste to the whisked curd & mix it well again.
• Your dahi waali green chutney is ready. Chill in the refrigerator until served.
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Singapore Cereal Prawns | super easy buttery, crispy prawns
OPEN for ingredients! This is Cereal Prawns, battered prawns stir fried with buttery, crispy instant cereal. This has the unique flavours of curry leaves and bird's eye chillies for a kick of spice - this is a Singapore and Malaysian hawker and zi char favourite. You'd be amazed at how easy this is to make so let's do this!
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Timestamps:
00:23 - Which instant cereal to use?
01:15 - The curry leaves and bird's eye chillies combo
01:35 - Preparing the prawns
02:15 - Making the prawn batter
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04:13 - Putting together the cereal prawns
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Ingredients:
- 500 grams Prawns, de-shelled, peeled and de-veined
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Instant Cereal Mix:
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PORTUGESE BAKED FISH MALAYSIA SETTLEMENT STYLE | SHERSON LIAN
This week, let's bring Melaka to YOU! In this episode, I’ll be cooking one of Melaka's iconic grilled fish recipes, Portuguese Baked Fish, Malaysia settlement style. Its rich flavours will surely elevate the inherent sweetness of the fish and you must try it with a bowl of hot rice to get the full experience of it. I hope you guys enjoy it as much as we did, good luck!
Ingredients:
- Shallots
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Sherson Lian kicked off his TV career with (and still is!) hosting ‘5 Rencah 5 Rasa’ on TV3 Malaysia, a cooking show that has been on the air the past 10 years, with 24 seasons and 1500+ recipes and counting! He has also hosted multiple TV shows on the Asian Food Network (previously AFC), including Amazing Food Challenge; Fun in the Philippines', ‘Great Dinners of The World’, 'Reality Bites' and 4 seasons of ‘Family Kitchen with Sherson’ together with his mum.
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