Lazzatdar Kebab/chana kebab / काले चने के कबाब (Kebab Of Kala Chana)

Pan Fried Lazzatdar Kebab

Fried Lazzatdar Kebab

These are the Kebabs which melt in mouth and nutrition wise as well as taste wise are the best replacement for mutton Kebabs for vegetarians. I learnt them when I was doing MSc. way back in 1976.

My brother who was doing his MBBs came to Almora with his friend and I wanted to give a day off to my mom from kitchen and make something else than the regular food, so my friend's mom taught me how to make Lazzatdar Kebab. These lazzatdar kebabs  served with coriander mint chutney were so good that my brother as well as his friend could not believe that they are not mutton kebab! And best part is that my mom also could eat them as they were pure vegetarian kebabs.

It was real delight to see her enjoying these kebabs, because it was always she used to cook and we used to enjoy the fruits of her hard work.

Preparation Time: 30 – 40 min.

Cooking Time: 20-30 min.

Servings: 8-10 Medium size Kebabs

Ingredients required for making Lazzatdar Kebabs;

• 100gm. Kala Chana (Black Gram)

• 3 Medium size Potatoes

• 2 medium size Onions

• 2 Fresh Green Chilies

• 1 Inch piece of Ginger

• 5-6 Cloves of Garlic

• 5-6 Sprigs of Fresh Green leaves of Coriander.

• 2 Tea spoon Garam Masala

• 2 Tea spoon Red chili powder (or to taste)

• 2 Tea spoon Amchur powder.

• Salt to taste

• 4-5 Tea spoons of Olive oil (or any other cooking oil)

Direction for Making Lazzatdar Kebabs:

• Wash and soak kala chana in water over night.

• Drain out the water in which kala chana was soaked overnight.

• Wash the soaked chana nicely.

• Put soaked chana in a cooker, add 200 ml. water and one tea spoon salt, close the lid.

• Keep the cooker on high flame till pressure builds in the cooker.

• Lower the flame when pressure builds in the cooker and cook for at least 15min. to make sure that chana is cooked to softness.

• Remove the cooker from gas and allow it to cool.

Boiled Kala Chana

• Boil potatoes and peel them. Keep aside.

Boiled and peeled Potatoes

• Cut onions finely

Finely cut onions

• Cut green chilies finely.

Finely cut Green Chilies

• Cut garlic finely

Finely cut Garlic

• Wash and drain water from coriander leaves and cut them finely.

Finely cut Green Coriander Leaves

• Grate the ginger piece.

• Sieve water from boiled chana completely.

• Peel boiled potatoes and keep aside.

• Mash boiled chana with your fingers nicely till not even a single whole chana is left.

ashed boiled Kala Chana

• Add to the mashed chana

• Finely cut onions

• Finely cut garlic

• Grated ginger

• Finely cut green chilies

• Finely cut coriander leaves

• Garam masala

• Red chili powder

• Amchur

• Salt

• Boiled potatoes

Mash boiled Kala chana with coriander leaves, onions, garlic, green chili, garam masala, red chili powder,ginger, amchur and salt

Boiled and broken potatoes with rest of the ingredients

• Mix all ingredients with regular mashing of potatoes till the mixture becomes homogenous dough.

Dough of kala chana with rest of the ingredients ready for making Kebabs

• Make balls from the dough mixture of required size and flatten them between your palms.

Dough of kebabs made to round of required size

•   Keep a non- stick tawa on gas on high flame and spread one tea spoon of oil on it.

Non stick Tawa being heated with spoon full of olive oil

•   When the tawa becomes hot lower the flame and keep the flattened balls on the tawa.

Kebabs being cooked on tawa

• Sprinkle one tea spoon oil from side of kebabs.

• Cook on low flame till one side is golden brown.

• Turn the kebabs upside down and sprinkle 1-2 teaspoon of oil and cook till other side is also golden 

Turned upside down and being cooked on the other side

• Serve hot Lazzatdar Kebabs with coriander mint chutney and ringlets of onions as snacks, side dish to main course.

Pan Fried Lazzatdar Kebab with Coriander-Mint chutney

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html              http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

• These Kebabs go very well with Roomali roti, bread and hot buttered buns.

Pan fried Lazzatdar Kebab , Coriander-Mint chutney and Hot buttered Bun

Tips:

• Make sure chana is boiled to softness.

• Make sure boiled chana is mashed completely.

• Do not make paste of boiled chana in the mixture.

• Make sure potatoes are mashed completely in the mixture of kebab.
• The left over water from boiled chana can be used as soup with a dash of lemon juice and pepper powder.

Suggested Variations:

• Powdered, soaked soya beans nuggets (Nutrela) can be added to the mixture. It enhances the taste as well as nutrition value as soya beans are rich in protein.

• If you prefer deep fried Kebabs then add 50 gm. corn flour to the mixture and also coat the flattened balls with corn flour before frying.

Balls for Kebab rolled in Corn flour

Lazzatdar Kebab (Fried)

• Corn flour can be replaced by bread crumbs.

• Those who do not take onions and garlic can replace onions and garlic by ginger, and potatoes.

• Place one kebab, some salad leaves, onion ringlets, tomato ringlets, on a buttered slice of bread. Sprinkle sauce of your liking and place another slice of bread on the top of it or put them in a burger bun and  vegetarian burger is ready.

Kathal ke Kebab/कटहल के कबाब (Jackfruit Cutlets)

Jackfruit Cutlets Served with Hariyali Chutney

With the tree laden with Jack fruits in my garden I came up with the idea of making Jack fruit cutlets for my children and their friends. So what do you think happened? My Jack fruit cutlets served with crisp toasted and buttered bread along with cold coffee in the hot summer became instant hit.Since then it has been on regular demand from my children. 
It is imperative that the jackfruit should be raw , not even a bit ripened, else the cutlets will come out smelly and not good in taste.
These cutlets are made in bite size make very good starters and can be made to large size and serve as excellent vegetarian burger cutlets. The seeds which are not used for cutlets donot go waste as they can be used to make yummy savory of jackfruit.

Nutritional facts of Raw Jackfruit/100 gm.:

Calories 95

Total Fat 0.6gm

Sodium 2mg

Carbohydrates 23gm

Dietary fibers 1.5 gm

Protein 2.7gm

Sugar 19gm.

Vitamin A:2%

Vitamin C 23%

Calcium 2%

Iron 1%

Preparation time: 20 min. 
Cooking time: 15 min.
Servings: Medium sized15 - 20Cutlets /Depends on the size you want to make
Ingredients Required:

• 500 gm.Raw Jack fruit
• 3 Medium size boiled Potatoes
• 1 tea spoon Green chilies finely chopped.
• 1 teaspoon Red Chilly powder( optional).
• 1 tea spoon Garam masala.
•  Salt to taste
•  1 teaspoon  Coriander/Parsley /Celery  finely chopped
•  5 ml. Olive oil/any cooking oil

Directions for preparing Jack Fruit Cutlets

• Peel and remove the hard seeds from jack fruit, and cut to 3cm. pieces. The seeds can be used to make vegetable of jack fruit.

Seeds not to be used for cutlets

Cleaned, Seedless pieces of Jackfruit for Cutlets

• Take 1/2 Lt. water in a pan add 1/2 tea spoon of salt and boil it.
• When the water comes to boil add the jack fruit pieces and boil till they become soft.
• Drain the water and allow them to cool on a sieve.

Soft, Boiled Raw Jackfruit pieces

• Peel and mash the boiled potatoes,
• Mash the boiled pieces of Jack fruit and add to the potato mixture. Mix with mashing action for 2-3 min.

Mashed mixture of Boiled Potatoes and Raw Jackfruit

• A dd the following and mix thoroughly: 
• Green chilies
• Herbs
• Salt
• Red chilly powder
• Garam masala

Spices added to mashed mixture

• Knead so as the mixture becomes uniform. 

Jackfruit, Potato and Spices mixture

• Make small balls of the size of your preference and flatten them by pressing between your palms.

Ball of Mixture for cutlets

• Heat a non stick pan and spread one tea spoon oil and heat.
• Place the flattened balls on hot oiled pan and cook on medium flame, sprinkle 1 ml. oil while cooking. Cook one side till it becomes golden brown.

Cutlets being Panfried in very little oil (1ml.)

• Turn gently and sprinkle 1 ml. oil on them and cook till golden brown from both sides.

Golden Brown Cutlets Of Raw Jackfruit

Serve with Hariyali chutney or coriander mint chutney

Jackfruit Cutlets on the bed of Onion and Coriander leafs with Chutney

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

• Tips:
  • If the balls of the mixture are made small in size then the small cutlets make very good bite size eats with cocktails.
  • Apply little oil to your palms before making the balls, the mixture will not stick to your palms.
  • Remove the peel properly as it does not get cooked.
  • The fleshier the Jackfruit better it is.
• Suggested variations:

• Finely cut 1 medium size onion and 4-5 cloves of garlic can be added to the mixture of cutlets. 
• Roll the balls of cutlet in corn flour and allow them to stand for 5 min. then deep fry them to get crisp cutlets.

Banana Cutlets/Banana kebab /केले के कबाब (Less fat,Nutritious Snack of Raw Banana)

Banana Cutlets

Banana is very rich in vitamin c, carbohydrates and many micro nutrients. Banana in ripe or raw form can be made to different delicacies. Raw banana vegetable and cutlets are my favorite. Pan fried banana cutlets have very less oil and are very healthy as well as tasty. These cutlets can be taken as snacks, in vegetable burgers, or simply placed between two toasted bread pieces along with chutney and sauce for breakfast. Mothers of small children should make these at home and make the burgers which children love so much.

Preparation Time: 15 min.

Cooking Time :30 min.

Servings: 10-12 medium size cutlets

Nutritional Value : (Approx. value for total cutlets made from 6 medium size bananas (120 gm eac approx.))
Calories: 675  
Carbs: 185 gm.
Sugar: 200 gm.
Protein: 10 gm.
Sodium: 550 mg.
Pottassium: 2.5 gm.
Fat: 4 gm.
Cholesterol: 0 
Dietary fibers: 22 gm.

Rich source of Vitamin A,B6, C and A.
Rich in Micro nutrient Potassium,Iron,Calcium and Zinc.

Ingredients for Making Banana Cutlets:

• 6 Raw Medium size Bananas (My banasnas weighed 650 gm total)

Raw Bananas

• 2 Medium size Potatoes

• 1 large onion(optional)

• 2 Green chilies

• 2-3 Sprigs of Coriander leaves(optional)

• 1 Tea spoon Red chili Powder

• 1 Tea spoon Garam Masala

• 1/4Tea spoon Turmeric Powder

• 1 Tea spoon grated Ginger

• 1 Tea spoon Amchur Powder

• Salt to taste

• Olive oil / any cooking oil of your preference

Direction for Making Banana Cutlets:

Boil bananas with the peeling till the banana peel crack.

Boiled bananas

Oeeled Boiled Bananas

•  Allow to cool.
• When boiled bananas get cool remove the peel and mash them.

Mashed Boiled bananas

• Boil Potatoes. Peel the boiled potatoes and mash them.

Mashed Boiled Potatoes

• Wash and cut the coriander sprigs fine.

• Cut green chilies fine.
• Cut onions fine.

Finely chopped Onions

Potatoes and Basnanas mash  

• Take

• Mashed potatoes

• Mashed Bananas

• Onions(optional)

• Green chilies

• Coriander(0ptional)

• Red chili powder

• Garam Masala

• Amchur

• Salt

• Mix all in gradients to homogenous and smooth dough.

Mashed bananas, Potatoes and all spices

Mixture for Banana Cutlets

• Make balls from the mixture of cutlets and flatten them by pressing between your palms.

• Roll the flattened ball in corn flour and keep aside for corn flour to stick to the surface.

• Heat a non-stick tawa / pan with 1 teaspoon oil on low flame.

• When sufficiently hot place the flattened balls on the tawa and cook on low flame.

• Sprinkle 2-3 drops of oil on each cutlet and cook till brown.

• Turn the cutlets and cook on the other side also.

• Sprinkle 2-3 drops oil twice while cooking on the flip side.

Banana Cutlets being cooked with Mininum Oil

• Remove when brown from both sides in a serving bowl and enjoy with chutney

Banana Cutlets Seved with Hariyali Chutney

http://jyotsna-pant.blogspot.com/2011/10/greecoriander-and-mint-chutney.html http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

Tips:

• When banana peel splits immediately remove the bananas from boiling water.

• Boil potatoes to firmness.

• Add salt after mixing all ingredients to make sure the mixture for cutlets remains firm.

• Do not make the mixture and keep for long time.

• If you want to make the cutlet mixture in advance then add salt only at the time of making the cutlets.

Suggested Variations:

• Omit potatoes from the ingredients to make these Cutlets #Diabetic friendly.
• Coriander sprigs can be replaced with celery / parsley / thyme / oregano / basil.

• Bread crumbs can be added to the mixture of cutlets. If 5-6 tea spoons of bread crumbs are added to the cutlet mixture then corn flour is not required for coating the cutlets.

• Finely cut nuts can be added to the mixture of cutlet.
• Corn flour can be replaced with rice flour.
• 3-4 Tea spoons of corn flour can be added to the mixture and kneaded to smooth dough. This will eliminate rolling the balls for cutlets in corn flour.