Indian and india-based parties around the world are incomplete without a Kebab platter. Wiki says “According to Sevan Nişanyan, an etymologist of the Turkish language, the word kebab is derived from the Persian word "kabap" meaning "fry". The word was first mentioned in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where kebab is mentioned as a food.”
Although the term is derived from the Persian / Turkish word, Kebabs – both veg and non veg are highly popular in the party circuits. Popularised by the Mughals in both Lucknow / Avadh region as well as Hyderabad, lots of non vegetarian kebabs like the Shammi kebab, Hara Bhara Kebab have also been converted into a vegetarian equivalent by substituting the meat with succulent vegetarian ingredients.
Here for Baking Marathon Day 5, I present a Veg Kebab Platter I made recently for a party. It has Hara Bhara Kebab, Veg Seekh Kebab and Tandoori Veggies. Long prep time, but totally worth it when your guests appreciate your efforts.
Baking Marathon Day 5 : Veg Kebab Platter
Recipe type : Appetisers
Cuisine : Indian
Spice level : Medium - high. Serves : 4
Prep time: 60 mins | Bake time : 30 mins (varies from oven to oven)
What you need & Method for Kabab platter:
(A) Hara Bhara Kebab: Although I had made Baked Hara Bhara Kebab earlier, this is a new version with slightly different ingredients.
- Spinach – 1 cup – blanched
- Channa Dal – ¼ cup (split Bengal gram)
- Boiled green peas – ½ cup
- Grated paneer (cottage cheese) – ½ cup
- Bread crumbs – ½ cup
- Dry masala : Chaat masala, Garam Masala, Salt, Red chilli powder
- Oil – to baste
- Chopped ginger and garlic (optional)
- Chopped green chillies – 1 tsp (adjust taste)
- Topping : chopped nuts (I used cashew bits)
- Soak channa dal in warm water and boil till al dente (about 20 mins) with a pinch of turmeric and salt. Drain and keep aside. Blanch spinach and drain. Blend with zero water into a smooth paste.
- In a large bowl, crumble paneer with the heel of your palm into a smooth dough, add the salt, ginger, garlic, chillies and dry spices, slightly mashed channa dal, slightly mashed up peas, spinach puree and bring to a dough kind of consistency adding bread crumbs little by little.
- Flatten into tikki / patties kind of discs, press a chopped nut into each of these, and refreigerate under cling wrap for 30 mins.
- If deep frying, make a slurry (dip) with maida (APF) , a pinch of salt and water and dip these patties into the maida batter and deep fry. As I didn’t deep fry, I simply baked these at 165 / 170 deg C for 12-15 basting them twice with oil till the edges appeared crusty.
(B) Veg Seekh Kebab
Similar to the Moong Dal Seekh Kebab, simply replace the boiled moong dal with finely chopped vegetables (like beans, cabbage, carrots, peas). Proceed as usual for the Veg Seekh Kebab.
(C) Tandoori Vegetables:
You would need:
- Bell Peppers – 2 nos ( I used coloured)
- Broccoli / Cauliflower – large florets
- Onion – 1 large – cut into large thin squares
- Tomato – 1 no (desseded and cut into squares)
- Baby potatoes – 8 to 10
- Baby corn – 4 to 5 nos
- Mushrooms – 8 to 10 (if using)
- Paneer – 100 gms – cut into chunks
- Hung curd – 200 gms
- Besan – 3 tsp
- Salt – to taste
- Dry Tandoori Masala – 3 tsp (I used Everest brand)
- Kasoori Methi – ½ TBSP crushed
- Lime juice – 2 tsp
- Red chilli powder – 1 tsp
- Ginger Garlic paste – ½ tsp
- Green chilly paste – ½ tsp
- Blanch the potatoes, cauliflower, broccoli, baby corn in salted water for 6-7 mins. Drain and wipe clean of moisture.
- Dry roast besan for 1-2 mins till it leaves a nice aroma. Cool. In a large bowl, add all the ingredients for the marinade and whisk well till the curd isn’t lumpy. Add the veggies for the marinade , mix lightly.
- Cling wrap and refrigerate for at least an hour or two (can be prepared even 4-6 hours ahead of the event).
- Meanwhile, soak the wooden skewers (if using) in water for an hour. Else, thread all the marinated veggies onto the oven provided skewers. Preheat oven to 180 Deg C. Grill these oven the racks turning them from time to time and basting them with oil or butter to prevent drying. The doneness is when the veggies acquire a roasted / grilled texture around the edges
- Serve them removed from the skewers along with Green chutney and Lemon and onion rings