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Khumbh Ke Kebab ( Healthy Starter Recipe )
Tarla Dalal
01 June, 2011
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Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
12 kebabs
Ingredients
For The Garlic Chutney (makes 3/4 Cup)
1 cup roughly chopped garlic (lehsun)
1 tbsp chilli powder
1 tsp tamarind (imli) pulp
1/2 tsp lemon juice
salt to taste
Other Ingredients
2 1/2 tsp oil
1 cup finely chopped onion
1/2 cup chopped mushrooms (khumbh)
3/4 cup quick cooking rolled oats
3/4 cup low fat milk (99.7% fat-free , readily available in the market)
1 tsp freshly ground black pepper (kalimirch)
salt to taste
4 tbsp chopped coriander (dhania)
1 tbsp chopped green chillies
Method
- Combine all the ingredients in a mixer with ¼ cup of water and blend to a smooth paste.
- Refrigerate till use.
- Heat 1 tsp oil in a broad non- stick pan, add the onions and sauté on a medium flame till they turn translucent.
- Add the mushrooms and oats and sauté on a medium flame for another 2 to 3 minutes.
- Add the milk, mix well and cook on a slow flame, while stirring continuously, till the mixture becomes thick and leaves the sides of the pan. Add the salt and pepper and mix well.
- Remove from the flame, add the coriander and green chillies and mix well.
- Cool slightly and divide the mixture into 12 equal portions.
- Roll out each portion into a 67 mm. (2½”) flat oval kebab.
- Heat a non- stick tava (griddle) and cook each kebab, using 1/8 tsp of oil, till they turn light brown in colour from both the sides.
- Serve hot with garlic chutney.
Khumbh Ke Kebab ( Healthy Starter Recipe ) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 39 cal |
| Protein | 1.5 g |
| Carbohydrates | 5.3 g |
| Fiber | 0.7 g |
| Fat | 1.4 g |
| Cholesterol | 0 mg |
| Sodium | 7.5 mg |
Click here to view Calories for Khumbh Ke Kebab ( Healthy Starter Recipe )
The Nutrient info is complete
Dhwani Gandhi
Feb. 11, 2016, 7:16 p.m.
A good healthy option.. Oats and mushroom is an unusual combination, still it came out well.. I had it with ketchup and it was very nice. The onions added a crunch to the kebab. Better to have it after they have cooled slightly.
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