How to make Phal-Subz Seekh -
The humble banana dressed up with mushrooms and broccoli makes this starter fit for a royal repast.
This recipe is from the book Tandoori Cooking @ Home.
Main Ingredients : banana (केला), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Phal-Subz Seekh checkout Kachche Kele Ki Tikki, Kachche Kele aur Prunes ke Kabab, Green Banana Tuk, Chocolate Banana Pops . You can also find more Snacks and Starters recipes like Prawn On Toast Palak Tikki With Soya Granules Asparagus Khurchan Wraps With Tangy Dip Beer Battered Prawns
Phal-Subz Seekh Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Phal-Subz Seekh Recipe
banana 2 medium
Potatoes boiled, peeled and mashed 2 medium
Mushrooms chopped 200 grams
Carrot grated 1 small
Broccoli chopped 4 florets
Butter 1 1/2 tablespoon
Carom seeds (ajwain) 3/4 teaspoon
Fresh coriander leaves chopped 3/4 tablespoon
Ginger chopped 3/4 inch piece
Red chilli chopped 1 1/2
Salt to taste
Stoned prunes chopped 12
Black salt (kala namak) 1/2 teaspoon
Black pepper powder 3/4 teaspoon
Green cardamom powder 1/4 teaspoon
Sandalwood powder a pinch
Dried rose petals a pinch
Bread crumbs 1/2 cup
Method
Step 1
Boil, cool, peel and grate the bananas. Heat the butter in a pan; add the carom seeds and sauté over medium heat for ten seconds. Add the mushrooms, carrots and broccoli and sauté till the moisture evaporates.
Step 2
Add the fresh coriander, ginger, red chillies and salt. Stir, remove from heat and set aside to cool. Place the cooled mixture in a blender; add the prunes, black salt, pepper, cardamom, sandalwood and rose petal powders, potatoes, bananas and breadcrumbs and process till smooth.
Step 3
Transfer the mixture to a bowl and divide into eight equal portions. Pat each portion onto a skewer to make four-inch long kababs. Preheat a tandoor. Cook in the tandoor for six to seven minutes.
Step 4
Baste them with a little oil in between the cooking. Alternatively, shape each portion into a croquette, arrange on a greased tray and cook in a preheated oven at 180ºC/350ºF/Gas Mark 4 for six to seven minutes.
Step 5
Arrange the kababs in a plate and serve them hot with Kachumber.
Nutrition Info
Calories : 793 Kcal
Carbohydrates : 129.8 gm
Protein : 19.1 gm
Fat : 20.5 gm
Other : 0
Most Visited Recipes
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.
