How to Make Any-night-of-the-week Veg seekh kabab sizzler
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Favorite Veg seekh kabab sizzler. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Veg seekh kabab sizzler, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Veg seekh kabab sizzler delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can have Veg seekh kabab sizzler using 41 ingredients and 16 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Prepare to make Veg seekh kabab sizzler:
- for veg seekh:
- 1/2 cup whole red lentils
- 1 piece ginger
- 8-10 flakes garlic
- 1 green chillies chopped
- 1 tsp cumin seeds
- 3-4 tbsp oil
- 2 powdered cloves
- 4 green cardamom powdered
- 3 tbsp cornflour
- 1/4 cup paneer
- 1 potato - boiled and grated
- 1 tsp Chilli powder
- 1 and 1/2 tsp chaat masala
- 2 tbsp lime juice
- 3 tbsp capsicum very finely chopped
- 3 tbsp onion very finely chopped
- 2 tbsp melted butter
- as required Makhani sauce
- 1 cup tomato puree
- 2 tbsp desi ghee or butter
- 2 tbsp oil
- 1 and 1/2 tsp ginger garlic paste
- 1 tbsp dry fenugreek leaves
- 1 tsp tomato ketchup
- 1/2 tsp jeera
- 2 tsp dhaniya powder
- 1/2 tsp garam masala
- 1/2 tsp red chilli powder
- 1/2 cup water
- 1 cup milk
- 3 tbsp cashew nuts
- for Vegetable Bed:
- 2 carrots - diecd into small cubes
- 1 cup shredded cabbage
- 2 small onion - cut into rings
- 1/4 cups finely chopped beans
- 1/4 cup boiled corn
- 1/2 tsp chat masala
- To taste salt
- as required Mint leaves for decorations
Steps to make Veg seekh kabab sizzler
- Soak masoor daal for 2 hr Strain. Grind dal, ginger, garlic, green chillies, cumin seeds to a thick smooth paste using a little water. Keep dal paste aside
- Heat 3 tbsp oil in a heavy bottom kadhai, add daal, stir fry for 4-5 min. On low heat till dal is dry and does not - stick to the bottom of kadai. Remove from heat.
- Mix powdered cloves, green cardamom, cornflour, paneer, potatoes, salt, red chilli powder with dal. Add lime juice, chopped capsicum, chopped onion. Mix well. Add butter.
- Take a ball of dal paste and press on a skewer. Gently pull out the skewer. Keep aside
- For makhani gravy : soak cashew nuts in a little warm water for 10-15 mins. Drain cashewnuts. Grind in a mixer to a very smooth paste using about 2 tbsp water.
- Heat oil and ghee or butter in a kadhai. Reduce heat. Add cumin seeds. When it turns golden, add ginger garlic paste.
- When paste starts to change, add tomato puree cook it till dry.
- Add fenugreek leaves, and tomato ketchup. Add masala--dhaniya powder, garam masala, salt, red chilli powder, mix well for a few seconds, cook till oil separates.
- Add cashew paste. Mix well for 2 mins. Add water. Boil. Simmer on the low flame for 4-5 mins. Remove from heat. Let it cool.
- Add milk to masala to get a thick curry, mix gently. (remember to add milk only after the masala is no longer hot to prevent the milk from curdling. Heat curry on low heat. Keep aside.
- For veggies bed:Heat oil add onion, cabbage boiled corn, & carrot and saute for 2-3 minutes. Till crips tender, add salt and beans and chat masala. Stir for a min. And keep aside.
- At serving time pan fry the seekh in tbs oil on a pan to a light brown colour.
- Remove the iron sizzler plate from the wooden base. Put 2-3 tbsp water and oil mixture in the wooden base and keep aside. Rub oil generously on the iron plate on both side. Heat the plate by keeping it directly on flame. Let it get very hot. Reduce flame.
- While the iron plate is on heat. Reheat the makhani sauce on the other burner.
- When the plate is hot enough and still on heat. Place a few cabbage leaves. Spread vegetables. Arrange 4-5 seekh on the veggies. Spoon hot sauce on the seekh and veggies.
- Place iron plate on the wooden base to sizzle and smoke. Spoon some oil and water on iron plate too. Serve as it is for Snacks or with paratha for a main meal.
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So that's going to wrap it up with this exceptional food Simple Way to Make Favorite Veg seekh kabab sizzler. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!