Nutty Bean Kebab

BM # 13   Day 2 

Whenever I make Kebabs I normally like to roast them on coal,it surely is a cumbersome job to light the coal sigri,but then if these are not roasted on coal you dont get that smoky flavor.These Kebabs are made from white beans and almonds,and hence this name!I had read about these in a magazine in London ,where the recipe demanded some non veg along with these,but I think by now I can covert any kebab to a vegetarian one!!

ingredients put together
the dough

200 gms................... white beans(cannellini beans)
1onion ......................finely chopped
1tsp ...........................chilly flakes
I tsp........................... garlic paste
1tsp........................... ginger paste
1tsp ...........................curry pwd
1tsp........................... lemon zest
2tbsp........................ chopped mint
100 gms................... roasted almonds finely chopped
100 gms................... almond pwd
2tbsp ....................... oats ground to a fine powder
2tbsp..................... .. hung curd
1tbsp.......................  lemon juice
Salt to taste

Boil the beans.
Drain excess water.
Blend them in a mixer.
Add all the ingredients .
Bind into a semi soft dough.
Thread on to skrewers.
Roast on coal /tawa /tandoor /grill.
Alternatively shallow fry.
Serve with tandoori salad and green chutney.

its just the beginning
got to be careful with the splinters!!
and here we go................


These kebabs had a strong nutty flavor and the mint and lemon zest enhanced these kebabs,though these got a little over done due to high flame!!...The sun was setting and I did not want to click later...even though finally I had to do that.

The oats absorb the curd and the dough can become dry ,so do not prepare these in advance,if at all you want to ,then keep the dough on the softer side.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13



These also go to Srivalli's Kebab Mela






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