[caption id="attachment_3843" align="alignleft" width="300" caption="Phaldhari kabab veg sheek Kabab"][/caption]
Monsoon, the best time for munching on some juicy and spicy kebabs. Apart from the array of kebabs, Phaldari kebab is a very popular dish among all the vegetarians. Phaldari kebab is an interesting mix of raw banana, assortment of vegetables and spices well kneaded and can be either deep fried or shallow fried which is easily made at home for an enjoyable evening or get together. The dish is best served with a yummy tamarind or mint chutney. This is one of the most relishing dishes for the vegetarians.
A kebab is usually marinated before being skewered over the tandoor, and cooks in the inherent water-content of the main raw ingredient. Originally, it was made, packed and consumed during long journeys across the Arabian sands as it had a longer shelf life because of low moisture content. Later, kebabs evolved to become an indispensable delicacy in the Royal repast of Nizams and Nawabs.
A perfect Phaldari kebab should just melt in the mouth, endlessly extolling its taste. Some of the very popular veggie kebabs are the Vegetable sheekh kebab, Paneer sheekh kebab, Mawe ki sheekh and many more that are pleasant and offers memorable bites. Mughlai cuisine is well known for its kebabs all over the globe.
Phaldari Sheekh kebab is delicately blended with raw banana, paneer and veggies mashed spiced with spices skewered on stick and deep fried with crunchy outer layers yet creamy and soft within. It is one among the few exotic and authentic dishes that is well acclaimed. These offerings can tempt only the most famished herbivores. The sheekh kebab is as much a feast for the eyes as a temptation for the palate and one of the most elegant items on a barbeque. The shashlik, to which the seekh is believed to be related, is quite popular in the West and is served with a flourish on shining skewers and is most seductive to say the least.
It is surprising that the vegetarian kebab on the skewer is seldom given the pride of place in menus and housewives/house husbands give it a miss, imagining quite incorrectly that it is a bother to cook at home. Nothing could be farther from the truth. You can have as much variety in a veg seekh as in a non-veg skewer.
If you have any kabab paste left, you can make patties too. Stuff them in bread, and eat it like a sandwich! Personally, I know many like to shallow fry coz they are health conscious.
To prepare the Phaldari kebab/ Veg sheekh kebab, boil the raw plantains (bananas) till tender, remove from hot water, cool and peel the skin. Grate and mash till smooth in texture (remember to remove the cooked raw bananas from hot boiling water immediately or else it will absorb moisture which is not good for making the kebab). Kebab requires very less moisture. In a mixing bowl add the grated cooked raw bananas, chopped green chillies, fresh coriander leaves, cumin seeds, chopped corn, carrots, few raisins (enhances the taste of the kebab), cashew nuts (to give crunchiness), grated paneer, salt to taste, garam masala, chilli powder and chaat masala. Mix all the ingredients well. Knead all these ingredients well to form nice dough. Mix for about 5 mins.
The kebabs can be either baked in an oven or deep fried or made in the form of tikkas and shallow fried. Divide the mixture into small equal sized balls and put the mixture on a wooden spoon or sheekh to give the shape of a lollypop. Slowly pull out the stick and deep fry on medium heat till it turns golden brown color. Sprinkle little chaat masala and lemon juice just before serving and serve with chutney of your choice or chilli sauce.
Tip: If your kebab mixture is slightly moist than you can add all purpose flour which shall absorb the moisture and form nice kebab shape. You can also form it into shape of Tikkas and shallow fry them which would consume very little oil. If you bake it in the oven just brush it with butter or else it will become dry.
Do try this lip smacking, luscious and refreshing kebabs at home to keep your family healthy and offer nutritious dishes. Click at the link to view the making of the Phaldari kebabs:
Phaldhari kabab veg sheek Kabab
4.0 Stars based on
Author : Admin
Published On : Apr 23, 2008
Preparation Time: 7 min
Recipe Type :
Cooking Time :
Standing Time : 5-8 mins
Yield : 4 (4 servings)
Ingredient : Green Plantain
Description : vegetable kabab made with green Plantain
Recipe of Phaldhari kabab veg sheek Kabab
chopped fresh corn
red chilli pdr
Directions | How to make Phaldhari Kabab Veg Sheek Kabab
boil green plantain for 20 min , and remove from hat boiling water, if it is left in the water to cool down it will absorb moisture and is not good for kabab
chop all other ingredients , vegetables and mix like mixing chapati dough
once ready put it on a wodden spoon or sheek and remove and fry or bake in the oven
if you bake it in the oven just brush it with butter or else it will become dry
always sprinkle little chat masala and lemon juice just before serving and seve with chtney of your choice