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Main Ingredients | Colocassia (arbi), Turmeric powder |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 21-25 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Arbi Seekh Kabab-SK Khazana
- 10-12 Colocassia (arbi)
- 1/4 teaspoon Turmeric powder
- 2 tablespoons Dried rose petals
- 2 tablespoons Fried onions
- 12-16 Cashewnuts
- 1 tablespoon Poppy seeds (khus khus) soaked
- 1 teaspoon Black cardamom powder
- 1/2 teaspoon Clove powder
- 1 teaspoon Black peppercorns crushed
- 1/4 teaspoon Green cardamom powder
- to taste Salt
- 2 tablespoons Cornflour
- 2 tablespoons Fresh coriander leaves finely chopped
- for greasing Oil
- for shallow frying Ghee
Method
- Put colocassia in a pressure cooker, add turmeric powder and sufficient water, close with the lid and cook under pressure till 1 whistle is given out.
- Blend together dried rose petals, fried onions, cashewnuts and poppy seeds with sufficient water to a fine paste.
- Open the lid of the cooker when the pressure reduces and drain the colocassia and let them cool down to room temperature.
- Peel and mash boiled colocassia into a bowl. Add the ground paste, black cardamom powder, clove powder, crushed peppercorns, green cardamom powder, salt and cornflour and mix well. Add coriander leaves and mix well.
- Grease your palms with some oil and wrap small portions of colocassia mixture around individual seekhs.
- Heat some ghee in a non-stick pan. Add seekh kababs and shallow-fry, rolling the seekhs occasionally, till golden brown and evenly done from all around.
- Serve hot with onion rings, lemon slices and green chutney.
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