kebabs

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225K views · 3.3K reactions | Healthy, delicious, and packed with flavors! These Shakarkandi Chana Patties are the perfect snack or light meal for any day. 🥔✨ #WholesomeBites #HealthyEating #ShakarkandiChanaPatties #SweetPotatoChickpeaTikkis #HealthySnacks #EasyRecipes #VeggieDelight #HomemadeGoodness #SnackTime #HealthyAndTasty #QuickAndEasy #IndianFlavors #DeliciousByGarima | Garima Bhargava

Vikas khanna’s famous Dahi ke Kabab 🤤❣️ #dahikabab #kabab

Nawabi Corn Kebabs | Naturally Nidhi

Richa in the kitchen

Corn & paneer kebabs

Rajma Galouti Kebab Recipe | Veg Kebab Recipes | Rajma Cutlet | Rajma Tikki | Party Snacks Recipe | Flavour-packed, protein rich and easy to make! Try these Rajma Galouti Kebabs by our chef Varun Host: Varun Inamdar Rajma Galouti Kebab Ingredients: 2... | By Rajshri Food | Some recipes are created for person pleasure while some recipes are created for a noted purpose. This recipe is one of those. Which is this one. This was created for a toothless nawab. Galotti kebab. Over the years several vegetarian versions of this have been created. This is one of those many, Rajma Galotti. Let's begin. Now there are two different types of Rajma beans or kidney beans. The first one is a Kashmiri version which is deep red in colour of course. It's tinier but it's intense in its flavour and the other one is a Punjabi bean which is slightly bigger, slightly lighter in colour. That's equally good for health. For this recipe I am using the Punjabi version which is the big thick and plump one. Need to soak this overnight, wash it well, soak this overnight and then we need to cook this rather pressure cook this till it's soft, fok tender. The next is to add in salt as required. And along with this water of course. Let's pressure cook this till the beans are soft and tender. Well beans are getting pressure cooked. Let's quickly make the galotti mixture, the spice mix. Let's do that. The first thing that goes in the mixy jar is ah coriander which need to be nicely washed. All the soil mud needs to go out. To this I am going to add in chillies. Now these are green chillies. The spicier version. I personally like these kebabs slightly on the spicier side. So I am going in for three but you can use this with absolute moderation. To this I am adding in cloves of garlic, peeled in this case, ginger peeled and cut roughly. Some mint leaves. Let's add in the fried onions. I'm going to cover this and grind this into a fine and smooth paste. A little water only if required. Let's add in a little bit of water and push all this masala right back into the centre of the jar. Is been ten whistles. The Rajma should have perfectly cooked by now. The pressure has also subsided by now. Let us check. I'll show you what fork tender means. So the Rajma is done cooked and ready and also if you notice it's not turned a mushy, it's not turned into a mush. That's not what we are looking at. Draining out water in this case, any residual water needs to be drained out. Because eventually remember the fact that you are making a kebab. Almost like a ticky or a cutlet which needs to be dry. Now of course because this has a lot of its own starch and fibre. It may not need extra bread crumbs or flour of any kind. I this now to cool down completely and the next step is grinding this into a paste. The beans have just kind of come down to room temperature. Let's grind these when they are still slightly warm. With this our Rajma is grounded ready. Try to make this as pasty as you can because remember the fact that this eventually is a galotti kebab. You do not want untoward mouth feel. To this paste let me add in the chutney that we just made a while back. Remember the fact that all the flavour lies in here. Scrape all these beautiful bits and next some dry spices. Beginning with red chilli powder, garam masala powder For this recipe, if you can lay your hands on lazate tam which is quintessentially the Laknavigara masala, go all out and put that to use. Since I do not have that, I am adding in a little bit of a floral note which is dried roast petals which are crushed. A touch of salt, remembering the fact that salt was also added in while boiling the Rajma. Mix this well. With this your Rajma Galotti mixture is done and ready. The next step is to fry these. Let's heat a pan on high flame. And to this I'm going to add in oil. Now this is the same oil that has been reserved from the fried onions. For that added wonderful flavour. Once the oil just kind of begins to heat up, we'll dip our fingers in water and pick like a lemon size ball like so. And just try to give it some shape. Now in this case because the mixture is very light, it's very soft. You will not be a to make it like a cut lid. But the very light hands just try to make some shape out of this. And drop this in oil. Remember that the pan is just kind of begin to heat up and it's not hot at all. You'll wonder why the oil is not sizzling and that's exactly the point because we do not want the galotti to sizzle and start bursting. Allow it to form shape, whole shape and then we carefully give it a flip. These kebabs need to be cooked on medium flame. The best part about these kebabs is that the mixture is entirely cooked. All that is now required is that beautiful crisp exterior and for that medium flame does the job perfectly well. After like a minute and a half on one side. We shall carefully flip this. Well in case by any chance you feel that the kebabs are just kind of deforming do not worry. These are Galoti kebabs the help of your spatula or your spade or your flipper just kind of get it together and that's about it. These kebabs are done and ready. These now straight go on the serving platter. Do not dance them around. No tissue paper, nothing. Just the platter now. Wanna see how soft these are? Let me show you. With this ladies and gentlemen Rajma Galoti kebab done and ready. The world may want you to eat this with a shiramal, a bakharkani or a Romali roti. But may I suggest eat this just like this. This is me the Bombay chef Varun Abdar signing off. Make this for family and friends.

327K views · 8.3K reactions | Indulge in the melt-in-mouth magic of Rajma Galouti Kebabs! 🌱✨ A vegetarian twist on the classic galouti kebab—rich, flavorful, and no soaking required. Perfect for festive platters or a delicious snack! Watch the reel to discover how it’s done. #RajmaGaloutiKebab #VegTwist #TastyReels . . . . . . . . . . . (vegetarian kebabs, Indian snacks, easy recipes, melt-in-mouth, flavorful treats | Jaspreet Singh Devgun

194K views · 8K reactions | 🍴 Hotel-Style Hara Bhara Kebab Recipe! Crispy, flavorful, and delicious veg kebabs! Make it with: • Spinach | 1 bunch • Green Peas | 1/2 cup • Salt | a pinch • Ghee | 1 tbsp • Cumin Seeds | 1 tsp • Ginger | 1 inch (chopped) • Garlic | 2 tsp (chopped) • Green Chillies | 1-2 nos. (chopped) • French Beans | 1/3 cup (chopped) • Carrots | 1/3 cup (chopped) • Cauliflower | 1/3 cup (grated) • Salt | to taste • Potato | 1 medium-sized (boiled) • Paneer | 50 gms • Salt | to taste • Black Salt | to taste Powdered Spices: • Spicy Red Chilli Powder | 1 tsp • Coriander Powder | 1 tsp • Cumin Powder | 1 tsp • Raw Mango Powder | 1/2 tsp • Kasuri Methi | 1 tsp • Garam Masala | 1 tsp Other Ingredients: • Fresh Coriander | a big handful • Fresh Mint | 1-2 tbsp (chopped) • Bread Crumbs | 4 tbsp • Corn Flour | 1 tsp • Cashew Nuts | as required (split) Perfect veg snack or appetizer! #HaraBharaKebab #VegKebab #होटलजैसहराबराकबाब #KebabRecipe #VegSnacks #AppetizerRecipe #IndianFood #FoodieFavourites #ViralReels #TrendingNow #InstagramReels #ExplorePage #VegetarianRecipes | Nikhil Singh

1.6M views · 11K reactions | MasterChef Vikas Khanna Talks About Dahi Ke Kebab Recipe 😋 #shorts #viralshorts #vikaskhanna [ Dahi ke kebab, kebab, kebab recipe, dahi ke kebab recipe, veg kabab, kabab, snacks, tasty, snacks recipe, recipe, party starter recipe, Dahi ke Sholay, MasterChef, Vikas Khanna, Ranveer Allahbadia, podcast, interview, starter ] . . #kabab #kebab #kebabrecipe #kababrecipe #vegkabab #dahikebab #dahikesholey #snacks #starter #recipe #reelsinstagram #reels #contentcreator #igreach #igfood #iggrowth #igfood #igtrend #growth #explore #viral #trending #masterchef #vikaskhanna #ranveerallahbadia #viralrecipes #resturantstyle #starterrecipe #kabablovers | cocos_chatkara

Veggie Seekh Kebab Wrap! 🌯 ✨