How to make Rajma Gilauti Kebab -
Vegetarian version of the most delicious mutton gilauti kebab.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Red Kidney Beans, Cashewnuts (काजू)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Rajma Gilauti Kebab checkout Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Red Kidney Bean and Coriander Burgers . You can also find more Snacks and Starters recipes like GOAN CHICKEN PATTIES - skk CORN PANEER SAMOSA - skk Aloo Bhalle - SK Khazana Hearty Bites
Rajma Gilauti Kebab 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 : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Rajma Gilauti Kebab Recipe
Red Kidney Beans boiled and mashed Soaked 1 cup
Cashewnuts 5
Cinnamon 4 inch sticks
Black cardamom 1
Caraway seeds (shahi jeera) 1/4 teaspoon
Green cardamoms 2
Poppy seeds (khuskhus/posto) 1/2 teaspoon
Charoli/chironji 1 teaspoon
Cashewnuts 8
Red chilli powder 1/2 teaspoon
Salt to taste
Oil to shallow fry
Yogurt as required
Green chutney as required
Method
Step 1
Dry roast cloves, cinnamon, black cardamom, caraway seeds, green cardamoms and poppy seeds in a non-stick pan till fragrant.
Step 2
Add charoli and cashewnuts and roast till they brown.
Step 3
Transfer into a mixer jar, cool and grind to a powder. Grind cooked rajma in a mixer jar.
Step 4
Mix together rajma, red chilli powder, salt and ground masala.
Step 5
Divide the mixture into equal portions with damp hands and shape into tikkis.
Step 6
Heat oil in a non-stick pan and shallow fry the tikkis, turning sides once, till both sides are equally done.
Step 7
Serve hot with yogurt and green chutney.
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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.
