How to make Akhrot Seekh Kabab -

Spiced walnut mixture made into delicious kababs.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Walnut kernels (अखरोट की गिरि), French beans (फ्रेंच बीन्स)

Cuisine : Hyderabadi

Course : Snacks and Starters

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For more recipes related to Akhrot Seekh Kabab checkout Spiced Nuts - Diwali Special. You can also find more Snacks and Starters recipes like Open Sandwich Veg Japanese Deep-fried Prawns Lemon Garlic Chicken Burger Pot Stickers

Akhrot Seekh Kabab

Akhrot Seekh Kabab Recipe Card

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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Akhrot Seekh Kabab Recipe

  • Walnut kernels 20-22

  • French beans 25

  • Oil 2 tablespoons

  • Paneer (cottage cheese) grated 100 grams

  • Khoya/mawa grated 1/2 cup

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Carrots grated 2 medium

  • Salt to taste

  • Garlic paste 1 1/2 teaspoons

  • Ginger paste 1 1/2 teaspoons

  • Raw bananas boiled, peeled and mashed 4

  • Potatoes boiled, peeled and mashed 2 medium

  • Fresh coriander leaves 2 tablespoons

  • Green chilli,crushed 1 tablespoon

  • Chaat masala 1 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Gram flour (besan) 1/4 cup

  • Cashewnut powder 1 cup

  • Bread crumbs 1/2 cup

Method

Step 1

Chop French beans. Heat 2 tbsps oil in a non stick pan. Grind together walnuts, paneer and khoya. Add caraway seeds to the pan and sauté. Add French beans, carrots and salt and mix well. Cook till extra moisture dries up.

Step 2

Add garlic paste, ginger paste and sauté for ½ minute. Add raw bananas, potatoes and coriander leaves to the walnut mixture and grind till well blended. Cool the sautéed French beans and carrots and add to the above mixture and grind again.

Step 3

Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again. Transfer the mixture into a bowl and let the mixture cool completely. Roast gram flour in another non stick pan for 2-3 minutes. Add to the vegetable mixture in the bowl.

Step 4

Add cashewnut powder and breadcrumbs and mix everything well. Keep the bowl in a refrigerator for about 15 minutes. Divide the mixture into equal portions. Grease your palms and shape each portion into finger sized sausages. Heat a little oil in a non stick pan and cook the kababs, turning the sides a few times, till they are evenly cooked all around. Serve hot.

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MasterChef Sanjeev Kapoor

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.