How to make Phal Subz Seekh -
The fragrance wafting from these melt in the mouth kababs, anointed with sandelwood and rose petals.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Raw bananas (कच्चे केले), Button mushrooms (बटन मशरूम)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Phal Subz Seekh checkout Kachche Kele Ki Tikki, Kachche Kele Ki Pav Bhaji, Kachche Kele Ki Tikki, Kele Ke Wafers . You can also find more Snacks and Starters recipes like Sabudana Papad Paneer Aur Prune Kebab Egg White Omelette With Bell Pepper And Spinach Sabudana Aloo Puri
Phal Subz Seekh Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Phal Subz Seekh Recipe
Raw bananas halved 2 large
Button mushrooms 1 1/2 tablespoons
Carom seeds (ajwain) 3/4 teaspoon
Fresh button mushrooms chopped 200 grams
Ginger chopped 3/4 inch p
Broccoli chopped 4 florets
Carrot grated 1 small
Fresh red chillies chopped 1 1/2
Cumin seeds 3/4 teaspoon
Salt to taste
Fresh coriander leaves chopped 3/4 tablespoon
Stoned prunes chopped 8
Potatoes boiled, peeled and mashed 2 medium
Black salt (kala namak) 1/2 teaspoon
Edible chandan powder 1 pinch
Dried rose petals powdered 1 pinch
Green cardamom powder 1/2 teaspoon
Black pepper powder 3/4 teaspoon
Bread crumbs 1/2 cup
Olive oil 1 tablespoon
Method
Step 1
Cook the bananas in four cups of water for fifteen minutes or till tender. Drain and set aside to cool. When cooled, peel and grate them into a bowl.
Step 2
Heat the butter on a non stick pan; add the carom seeds and sauté for ten seconds. Add the mushrooms, ginger, broccoli, carrot, red chillies, cumin seeds and salt and sauté till the moisture evaporates.
Step 3
Stir and set aside to cool. Place the cooled mixture in a blender; add fresh coriander leaves and prunes and process till smooth.
Step 4
Transfer the mixture to a bowl; add the potatoes, bananas, black salt, sandalwood powder, rose petal powder, cardamom powder, pepper powder and breadcrumbs and mix well.
Step 5
Divide the mixture into six equal portions. Press each portion around a satay stick. Heat the olive oil on a non-stick pan. Place the satay sticks on it and cook evenly by turning once a while. Serve hot with any chutney of your choice.
Nutrition Info
Calories : 838 Kcal
Carbohydrates : 141.6 gm
Protein : 20.6 gm
Fat : 19.6 gm
Other : Iron- 21.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
