Yummy Kebabs

Hailing from Lucknow , the city of nawabs how can I forget Tunday kababs!! People including me just can not stop eating at one. The original recipe is secret one but who says we cannot invent one!

With help of my Muslim maid of Lucknow we tried the various combinations of vegetarian versions of the same. So this time instead of talking of cakes and desserts let us try our hand at something very healthy and nutritious.

We came up with our style of lauki ke kabab.. a hit in our parties and forget kids even adults can not make out it is lauki.

Things that you will need

• Channa dal ½ cup . Soak for ½ hour
• One medium size lauki (bottle gourd) cut into pieces
• Spices – 1 mota elaichi (black cardamom), 2 laung (clove), 1 stick dalchini (cinnamon), 1-green elachi (green cardamom), 1 tej patta (bay leaf), 1 star flower
• Few pods of garlic, Grated ginger, One dry red chili
• Salt and turmeric.

Pressure cook everything above with 1/2 cup water. Give it 2 whistles and then 15 min on slow flame. Pl note water should not be too much as lauki also leaves water.

Mash the mixture after it is cooled. If it is watery then please roast on slow flame to remove the excess water or otherwise we would need to increase quantity of bread or corn flour.

To this add two bread slices ground in the mixer, 1 tbsp Corn flour, finely chopped onion, dhaniya leaves, and green chillies. Add garam masala, jeera powder, redchilli powder, salt if needed, kasthuri methi.

Mix all and shape in the form of kababs. Shallow fry them on a flat pan (tawa).

Serve them hot with sprinkled chat masala, lemon juice, and onion slices and Green chutney.