Rceipe for harabhara kabab please..?!
Hara Bhara Kabab
Serves 4
Preperation Time 30 Minutes
Contents
Green Vegetables
Ingredients
3-4 medium sized boiled potatoes
? cup of boiled green peas
100 gms spinach
1 tblspn chopped green chillies
2 tblspns chopped green coriander
1 tblspn chopped ginger
1 tspn chaat masala
Salt to taste
2 tblspns cornflour (cornstarch)
Oil for deep-frying
Recipe
Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.
Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.
Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.
Chef’s Tip : You may also shallow fry hara bhara kabab on a griddle plate or a tawa. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more cornflour/cornstarch for binding.
Recipe 2:
Hara Bhara Kabab
Ingredients
Boiled Potatoes 400 gms.
Boiled Green Peas 100 gms.
Boiled Spinach 100 gms.
Chopped Green Coriander 2 tbsps.
Chopped Green Chilli 1 tbsp.
Chopped Ginger 1 tbsp.
Chaat Masala 1 tsp.
Cornflour 2 tbsps.
Oil for deep frying -
Salt As per taste
Method:
1. Peel and grate boiled potatoes.
2. Mash boiled green peas.
3. Squeeze out excess water of spinach and chop finely.
4. Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
5. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to flatten it. These are now called tikkis.
6. Heat oil in a kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.
7. Serve hot.
Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tava.
Recipe 3:
Ingredients
500gms. peas mashed coarsely
4-5 green chillies
1 tsbp. plain flour
1 tsp. cornflour
1/4 cup rawa (semolina) or fine breadcrumbs
1/2 tsp. pepper powder
salt to taste
few drops green colour (optional)
oil to deep fry
Method
Mix together all ingredients except rawa or breadcrumbs.
Shape into patties with a greased hand.
Roll in crumbs or rawa. Heat oil to deep fry.
Fry in hot oil on medium, till crisp and brown.
Turn, repeat for other side.
Drain on kitchen paper or rack.
Serve hot with green and tamarind chutneys or tomato sauce.
Making time: 30 minutes
Makes: 15-17 kababs
Shelf life: Best served immediately. (can prepare few hours ahead, roll in crumbs and fry when required)
Hope u like it..
Enjoyyyyyyyyyy
Answers: Recipe 1:
Hara Bhara Kabab
Serves 4
Preperation Time 30 Minutes
Contents
Green Vegetables
Ingredients
3-4 medium sized boiled potatoes
? cup of boiled green peas
100 gms spinach
1 tblspn chopped green chillies
2 tblspns chopped green coriander
1 tblspn chopped ginger
1 tspn chaat masala
Salt to taste
2 tblspns cornflour (cornstarch)
Oil for deep-frying
Recipe
Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.
Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.
Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.
Chef’s Tip : You may also shallow fry hara bhara kabab on a griddle plate or a tawa. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more cornflour/cornstarch for binding.
Recipe 2:
Hara Bhara Kabab
Ingredients
Boiled Potatoes 400 gms.
Boiled Green Peas 100 gms.
Boiled Spinach 100 gms.
Chopped Green Coriander 2 tbsps.
Chopped Green Chilli 1 tbsp.
Chopped Ginger 1 tbsp.
Chaat Masala 1 tsp.
Cornflour 2 tbsps.
Oil for deep frying -
Salt As per taste
Method:
1. Peel and grate boiled potatoes.
2. Mash boiled green peas.
3. Squeeze out excess water of spinach and chop finely.
4. Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
5. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to flatten it. These are now called tikkis.
6. Heat oil in a kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.
7. Serve hot.
Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tava.
Recipe 3:
Ingredients
500gms. peas mashed coarsely
4-5 green chillies
1 tsbp. plain flour
1 tsp. cornflour
1/4 cup rawa (semolina) or fine breadcrumbs
1/2 tsp. pepper powder
salt to taste
few drops green colour (optional)
oil to deep fry
Method
Mix together all ingredients except rawa or breadcrumbs.
Shape into patties with a greased hand.
Roll in crumbs or rawa. Heat oil to deep fry.
Fry in hot oil on medium, till crisp and brown.
Turn, repeat for other side.
Drain on kitchen paper or rack.
Serve hot with green and tamarind chutneys or tomato sauce.
Making time: 30 minutes
Makes: 15-17 kababs
Shelf life: Best served immediately. (can prepare few hours ahead, roll in crumbs and fry when required)
Hope u like it..
Enjoyyyyyyyyyy
Ingredients
3-4 medium sized boiled potatoes
? cup of boiled green peas
100 gms spinach
1 tblspn chopped green chillies
2 tblspns chopped green coriander
1 tblspn chopped ginger
1 tspn chaat masala
Salt to taste
2 tblspns cornflour (cornstarch)
Oil for deep-frying
Recipe
Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.
Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.
Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.
Chef’s Tip : You may also shallow fry hara bhara kabab on a griddle plate or a tawa. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more cornflour/cornstarch for binding.
go to google.com and type recipe of harabhara kabab
doneeeeeeeeeee
by sandevyl Member since:
25 April 2006
Total points:
10487 (Level 6) Ingredients
boiled potatoes - 400 Gms ,
boiled green peas - 100 Gms ,
boiled spinach -100 Gms ,
chpped green coriander - 2 tbsps ,
chopped green chili -1 tbsps ,
chopped ginger -1 tbsp ,
chaat masala -1tsp ,
cornflour -2 tsps ,
oil for deep frying ,
salt - as per taste
Method
1/ peel & GRATE boiled potatoes .
2/ mash BOILED green peas .
3/ squeeze out excess water of
spinach & CHOP finely .
4/ mix grated potatoes , peas &
spinach .add chopped green
chilies , chopped green coriander ,
chopped ginger , chaat masala & salt .
add cornflour for binding .
5/ divide the mixture into 25 equal
portions . shape them into a ball &
then press it between your palms to
faltten it . these are now called tikkis .
6/ heat oil in a KADHAI . deep-fry the
tikkis in hot oil for 3-4 minutes .
7/ serve hot .
tip - you may also shallow -fry the
HARA BHARA KABAB on a griddle
pate or a TAVAA .