You are here: Home > Course > Starters / Snacks > Vegetarain Kebabs > Vegetable Shikampuri Kebab ( Kebabs and Tikkis Recipes) Vegetable Shikampuri Kebab ( Kebabs and Tikkis Recipes) by Tarla Dalal Perfect choice for a grand garden party, especially on a pleasant winter’s day, the Vegetable Shikampuri Kebab will pamper the diners and make them feel like kings and queens. Yes, that is how luxurious this kebab is. Although cooked simply on a tava with just a little oil, it still emanates a very rich feeling due to the combination of coarsely mashed veggies with khoya, paneer, browned onions and an assortment of flavour enhancers like mint, coriander, spice powders, pastes and aromatic whole spices too. 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Close 16 May 2014 This recipe has been viewed 95168 times वेजिटेबल शिकमपुरी कबाब - हिन्दी में पढ़ें (Vegetable Shikampuri Kebab ( Kebabs and Tikkis Recipes) in Hindi) Vegetable Shikampuri Kebab Video Vegetable Shikampuri Kebab ( Kebabs and Tikkis Recipes) recipe - How to make Vegetable Shikampuri Kebab ( Kebabs and Tikkis Recipes) Tags Vegetarian KebabsPaneer Based SnacksSauteKarwa ChauthDiwaliIftar Recipes for Ramadan / Ramzan Diwali Snacks Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 10Makes 10 kebabs Show me for kebabs Ingredients 1 cup roughly chopped and parboiled mixed vegetables(carrots , cauliflower , French beans etc.)3/4 cup boiled , peeled and mashed potatoes1 tsp oil1/2 cup thinly sliced onions1 tbsp ghee1 tsp cumin seeds (jeera)1 tsp ginger-green chilli paste1/4 tsp turmeric powder (haldi)1 tsp chilli powder salt to taste2 tbsp finely chopped coriander (dhania)2 tbsp finely chopped mint leaves (phudina)1/4 cup mava (khoya)1/4 cup grated paneer (cottage cheese)1/4 cup bread crumbs a pinch cardamom (elaichi) powder freshly ground black peppercorns (kalimirch) to taste oil for greasing and cooking Method MethodHeat the oil in a broad non-stick pan, add the onions and sauté on a slow flame for 5 to 7 minutes or till the onions turn light brown in colour. Keep aside.Combine the mixed vegetables and potatoes in a mixer and blend to a coarse mixture. Keep aside.Heat the ghee in another broad non-stick pan and add the cumin seeds.When the seeds crackle, add the ginger-green chilli paste, turmeric powder, chilli powder, salt and prepared vegetable mixture and cook on a medium flame for 2 to 3 minutes, while stirring continuosly.Add the coriander and mint leaves and cook on a medium flame for another minute.Remove from the flame and allow the mixture to cool completely.Add the khoya, paneer, browned onions, bread crumbs, cardamom powder and black pepper powder and mix well.Divide the mixture into 10 equal portions and shape each portion into 75 mm. (3”) oval kebab.Heat a non-stick tava and grease it lightly using a little oil.Cook each kebab on the tava, using a little oil, till it turns golden brown in colour from both the sides.Drain on an absorbent paper and serve immediately. Nutrient values per kebabEnergy88 calProtein2.1 gCarbohydrates5.9 gFiber0.8 gFat6.2 gCholesterol0 mgVitamin A177.9 mcgVitamin B10 mgVitamin B20 mgVitamin B30.2 mgVitamin C5.5 mgFolic Acid4.2 mcgCalcium63.1 mgIron0.4 mgMagnesium0 mgPhosphorus0 mgSodium4.3 mgPotassium35.5 mgZinc0.1 mg Vegetable Shikampuri Kebab Video by Tarla Dalal