How to make Arbi Seekh Kabab-SK Khazana -

You won’t believe that colocassia could taste as good till you eat these kababs

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia (arbi) (अर्बी ), Turmeric powder (हल्दी का पावडर)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Arbi Seekh Kabab-SK Khazana checkout Arbi Ke Kabab, Arbi Tikki. You can also find more Snacks and Starters recipes like Sea Salt Roasted Baby Potatoes Pumpkin Pancake- SK Khazana Dahi Gujia Salami Open Sandwich

Arbi Seekh Kabab-SK Khazana

Arbi Seekh Kabab-SK Khazana Recipe Card

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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 : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Arbi Seekh Kabab-SK Khazana Recipe

  • Colocassia (arbi) 10-12

  • Turmeric powder 1/4 teaspoon

  • Dried rose petals 2 tablespoons

  • Fried onions 2 tablespoons

  • Cashewnuts 12-16

  • Poppy seeds (khus khus) soaked 1 tablespoon

  • Black cardamom powder 1 teaspoon

  • Clove powder 1/2 teaspoon

  • Black peppercorns crushed 1 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Salt to taste

  • Cornflour 2 tablespoons

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Oil for greasing

  • Ghee for shallow frying

Method

Step 1

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.

Step 2

Blend together dried rose petals, fried onions, cashewnuts and poppy seeds with sufficient water to a fine paste.

Step 3

Open the lid of the cooker when the pressure reduces and drain the colocassia and let them cool down to room temperature.

Step 4

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.

Step 5

Grease your palms with some oil and wrap small portions of colocassia mixture around individual seekhs.

Step 6

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.

Step 7

Serve hot with onion rings, lemon slices and green chutney.

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MasterChef Sanjeev Kapoor

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.