How to make Arbi Seekh Kabab -
Delicious Seekh Kababs made with arbi.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Colocassia, Cashewnuts (काजू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Arbi Seekh Kabab checkout Arbi Cutlets, Patra, Patra, Arbi Ke Kabab . You can also find more Snacks and Starters recipes like Chilli Garlic Momos Dahi Bhalle Corn Waffles with Salsa Chicken Frankie
Arbi Seekh Kabab 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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Arbi Seekh Kabab Recipe
Colocassia 250 grams
Cashewnuts a pinch
Rose petals 8-10
Cashewnuts 8-10
Poppy seeds (khuskhus/posto) 1 teaspoon
Browned Onions 2 tablespoons
Clove powder 1/4 teaspoon
Black cardamom powder 1/2 teaspoon
Black peppercorns 5-6
Green cardamom powder 1/4 teaspoon
Salt to taste
Ghee for dusting
Method
Step 1
Boil arbi with turmeric powder and salt and set aside. Make a paste of rose petals, cashewnuts, poppy seeds and browned onion. Peel and mash arbi and mix in the prepared rose petal paste.
Step 2
Add the clove powder, black cardamom powder, freshly crushed peppercorns, green cardamom powder and salt and mix. Divide into eight to twelve portions.
Step 3
Apply each portion on skewers, shaping into four-inch long kababs. Baste with ghee and place under hot grill till done.
Step 4
Turn skewers once or twice to ensure even browning. Serve hot.
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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.
