You are here: Home > Course > Starters / Snacks > Badam Aur Arbi Ke Kebab ( Kebabs and Tikkis Recipes) Badam Aur Arbi Ke Kebab ( Kebabs and Tikkis Recipes) by Tarla Dalal A most unusual combination of ingredients blooms into a memorable starter, which is sure to become the centre of attraction at your party. Cooked and mashed colocasia is combined with a rich almond paste and other flavourful ingredients, and grilled till perfectly golden brown all over. You are sure to enjoy the unique texture and intensely rich flavour of the Badam Aur Arbi ke Kebab. 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हिन्दी में पढ़ें (Badam Aur Arbi Ke Kebab ( Kebabs and Tikkis Recipes) in Hindi) Badam Aur Arbi Ke Kebab ( Kebabs and Tikkis Recipes) recipe - How to make Badam Aur Arbi Ke Kebab ( Kebabs and Tikkis Recipes) Tags CourseStarters / SnacksVegetarian KebabsIndian Barbeque recipesSauteKebab PartyMixer Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 kebabs Show me for kebabs Ingredients For The Almond Paste1/2 tbsp ghee1/4 cup sliced onions1 tbsp blanched and peeled almonds (badam)1 tbsp cashewnuts (kaju)Other Ingredients1 tbsp ghee1/2 tsp ginger-garlic (adrak-lehsun) paste1 tsp finely chopped green chillies1/2 cup boiled and mashed colocassia1/2 tsp cardamom (elaichi) powder1 tsp chilli powder a pinch nutmeg (jaiphal) powder a few saffron (kesar) strands1 tbsp mava (khoya)1 tbsp roasted chana dal (daria) powder3 to 4 blanched and peeled almonds (badam) , broken into pieces1 piece coal , for smoking oil for brushing Method For the almond pasteFor the almond pasteHeat the ghee in a pan, add the onions and sauté for 1 minutes,Add the almonds and cashewnuts and sauté till the onions turn translucent. Allow it to cool.Blend in a mixer to a smooth paste and keep aside.How to proceedHow to proceedHeat the ghee in a pan, add the ginger-garlic paste and sauté for 1 minute.Add the green chillies and colocasia, mix well and sauté for another 2 minutes.Remove from the flame and keep aside to cool.Add all the remaining ingredients including the almond paste and mix well.Heat the coal and carefully place it in a bowl. Place this bowl in the pan with the colocasia mixture and cover the pan with a lid. Keep aside for 30 minutes.Divide the mixture into 4 equal portions and using a thick seekh (metal skewer), press each portion of the mixture on it with your fingers to make a 100 mm. (4”) long kebab.Brush each kebab very lightly with oil and cook them over the grill or over a charcoal barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes) on all sides.Serve hot. Nutrient values per kebabEnergy137 calProtein2.7 gCarbohydrates6.6 gFiber0.4 gFat11 gCholesterol0 mgVitamin A88.7 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.3 mgVitamin C1.4 mgFolic Acid10.5 mcgCalcium56.9 mgIron0.4 mgMagnesium0 mgPhosphorus0 mgSodium4.2 mgPotassium120.8 mgZinc0.3 mg