How to Blends Delicious Methi and vegetables Kababs

How to Blends Delicious Methi and vegetables Kababs Delicious, fresh and tasty.

Methi and vegetables Kababs. Methi leaves or fenugreek leaves is the most commonly used green leafy vegetable in India. It has its own aroma, bitter in taste which enhances the flavor when added in any Indian cuisine. Methi (fenugreek) can be used as fresh leaves or dried leaves while cooking.

with detailed step by step photos and video.

Corn Methi Kebab is simple to make and delicious to taste.

This corn methi tikki starter is sure to win praises for you in a healthy or low cal dinner party.

You can have Methi and vegetables Kababs using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Methi and vegetables Kababs

1. It’s 2 cups of fresh methi(fenugreek) loosely packed.

2. You need 1 bowl of stir fry vegetables (cooked).

3. It’s 1 cup of fresh coriander leaves.

4. Prepare 1/4 cup of fresh mint roughly chopped.

5. You need 2 tbsp of besan/gram flour.

6. You need 2 tbsp of rice flour.

7. You need 1 of green chilli.

8. Prepare 1 inch of ginger.

9. Prepare 1/2 tsp of garam masala.

10. It’s 2 cloves of garlic cloves roughly chopped.

11. It’s 2 tbsp of vegetable oil.

12. Prepare to taste of salt.

13. You need 1/2 cup of bread crumbs.

Marinate the meat with all the ingredients mention above , except dried. ** Kababs are similar to tikki, ambado, chettambado, cutlets that are prepared out of meat, fish or vegetables and roasted or grilled threaded on a skewer.

Nowadays we tava fry or shallow fry them too.

The word kebab, yes it was "KEBAB not KABAB" as initially referred to was originally Arabic or Persian and by and large consisted of meat mashed.

Grind all the ingredients (expect oil) in the grinder with very very little water.

Methi and vegetables Kababs instructions

1. Clean and chop fresh methi leaves Keep aside in a colander to strain the excess water.

2. Boil all the vegetables and then wash them with cold water. But I used leftover stir vegetables sabzi. This is bowl of my leftover sabzi.

3. Take all the vegetables and methi leaves to a food processor.

4. Give it a pulse so that everything gets chopped. Add ginger and green chilli paste and a few chopped mint and coriander leaves too. Give a pulse again.

5. Add garam masala and salt etc to the mixture so that everything gets incorporated well.

6. Transfer the mixture to a bowl and add the the flours. Mix well and add some salt if needed..

7. The whole thing will come together like a very stiff dough.

Lightly grease your hands and take little portion..

1. Roll it cylindrically between palms and keep aside in a plate and roll them in the bread crumbs..

2. Heat up a pan, add oil. Put the kebabs and start cooking them on medium heat..

3. Keep rotating them after a couple of minutes so that they are evenly brown..

4. Sprinkle with chaat masala and Serve with any chutney of your liking.

5. I served it with hummus.

Make the dough/paste. (i like the chunks so i made a coarse paste).

Add ginger garlic paste and mix well.

Methi Indian Restaurant menu features: Appetizers, Soup and Salads, Naan Sandwiches, Chicken Specialties, Tandoor Specialties, Lamb Specialties, Seafood Specialties, Vegetarian and Vegan Specialties, Biryani, Chow Mein, Accompaniments , Tandoori Bread, Desserts & Deal of the day (Archived).

Kebabs, tikkis and barbeques are various forms of patties, made with myriad ingredients like dals, vegetables and sometimes even cereals and fruits.

Pictured here are American (purple) and striped "graffiti" eggplants.