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Tasty Recipes
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Rice Lentil Kababs
Rice Lentil Kababs
Ingredients
100 gms. firm beancurd (soyapaneer)
1 onion sliced thinly into slivers
1 tomato
1 capsicum
1 carrot
1 sprig sping onion
1 tsp. coriander leaves finely chopped
1/2 cup horsegram sprouts
1/4 tsp. crushed dry chilli or paprika
1/2 tsp. cumin crushed
1 tsp. white vinegar
To marinate:
1 tbsp. white vinegar
1 tsp. olive oil
pulp from cored tomato
(refer method below)
1/4 tsp. pepper powder
1/2 tsp. sugar
salt to taste
1 sprig fresh dill (optional)
2-3 fresh mint leaves
1 tsp. sugar, ground
salt to taste
Method
Cut tomato cut into two halves. Core out the inside pulp carefully,
with a sharp tsp. or
corer. Save this pulpy liquid to add to marinade. Either steam,
pressure cook or
microwave horsegram sprouts till tender.
Drain, run under cold water, keep aside in a colander. Slice tomato
shell into long slivers.
Similarly chop capsicum, onion and carrot .Chop spring onion and
head very fine. Cut
paneer into 2" straws or fingers.
Mix marinade ingredients together till a smooth mixture is got.
Add soya paneer straws
and toss till all are well-coated. Keep aside for 30 minutes. Take
marinated paneer in a
large glass bowl. Add all other ingredients, toss till well blended.
Chill well before serving.
Variations:
Use any other herb of your choice in marinade. Use any other sprouts
or a combination
instead of horsegram.
You may even use regular milk paneer if you desire.
More Indian / Kerala Pulses Recipes -
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