How to make Low Cal Rajma Galouti Kababs -
Kebab with low calories.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red kidney beans, Bottle gourd
Cuisine : Uttar Pradesh
Course : Snacks and Starters
For more recipes related to Low Cal Rajma Galouti Kababs checkout Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Red Kidney Bean and Coriander Burgers . You can also find more Snacks and Starters recipes like Chocolate Chip Cookies Oats Uttapam Khasta Kachori-SK Khazana Mexican Corn on the Cob
Low Cal Rajma Galouti Kababs Recipe Card
The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.
Prep Time : 10-15 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Low Cal Rajma Galouti Kababs Recipe
Red kidney beans 2 cups
Bottle gourd grated 1/2 cup
Sunflower seeds (charoli/chironji) 2 tablespoons
Poppy seeds (khuskhus/posto) 1 1/2 tablespoons
Caraway seed (shahi jeera) powder 1 teaspoon
Green cardamoms 8
Black cardamoms 6
Cloves 4
Cinnamon 2 inch stick
Saffron (kesar) a pinch
Kewra water 1/2 teaspoon
Oil 2
Ginger chopped 1 inch piece
Garlic chopped 10 cloves
Green chillies finely chopped 6
Skimmed milk powder 2 tablespoons
White pepper powder 1 teaspoon
Salt to taste
Lemon 1
Fresh mint leaves a few sprigs
Onions roundels 2 medium
Method
Step 1
Soak kidney beans in 5 cups of water preferably overnight. Boil in sufficient quantity of water until soft.
Step 2
Drain and keep aside. Add 2 tablespoons of water to grated bottle gourd and boil.
Step 3
Drain and squeeze all the excess moisture away. Dry roast chironji and khus khus.
Step 4
Grind to a fine paste using a little water. Dry roast shahi jeera, green and black cardamoms, cloves and cinnamon. Grind to a fine powder.
Step 5
Soak saffron in kewra water. Heat two tablespoons of oil in a pan, add ginger and garlic and sauté for a few seconds.
Step 6
Add green chillies and sauté for one minute. Add rajma and cook for three to four minutes.
Step 7
Add boiled bottle gourd and stir-fry for two to three minutes.
Step 8
Add skimmed milk powder, chironji-khuskhus paste, half of the white pepper powder and salt. Stir-fry for six to seven minutes.
Step 9
Remove from heat. Cool and mash kidney beans to a smooth paste. (In case the paste is not firm, then cook paste further with addition of a little oil till firm.) Sprinkle powdered spices, remaining white pepper powder and soaked saffron.
Step 10
Adjust salt. Add freshly squeezed juice of lemon and mix thoroughly.
Step 11
Divide mixture into equal balls and press them lightly.
Step 12
Heat a little oil in a non-stick pan. Fry tikkis until lightly coloured on both sides.
Step 13
Garnish with mint leaves and onion rings. Serve with chutney of your choice.
Nutrition Info
Calories : 1961 Kcal
Carbohydrates : 287.8 gm
Protein : 106.4 gm
Fat : 42.5 gm
Other : Zinc= 19.7mg
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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.
