Kebab with Quinoa (169)
Wednesday, 24th August 2016
(makes 12 pieces)
3/4 th cup - Boiled Quinoa .(Rinse a little less than 1/2 cup raw quinoa in cold running water until the water runs clear, as this removes the bitterness in the quinoa. Bring 2 1/2 cups of water to a boil and put the quinoa in it. Stir it a few times, then cover and simmer it for 10 to 15 minutes, until all of the water has been absorbed and the quinoa is cooked)
1/2 cup - Hung curd (tie 1 cup curd in a muslin cloth and hang it for 30 minutes)
1 cup - Paneer (crumbled)
1 tsp - Green chilli (paste)
1/2 tsp - Sugar
4 Tbsp - Coriander leaves (finely chopped)
4 Tbsp - Mint leaves (finely chopped)
2 tsp - Fennel seeds powder
4 Tbsp - Daalia (made of chanadal and is available at any grocery store)
1 tsp - Red chilli powder
1 tsp - Garlic (pounded)
2 small pcs - Spring onions (finely chopped)
1 cup - Onions (finely chopped)
1 cup - Spinach leaves (finely chopped)
To taste - Salt
4 tsp - Flour [Maida] ( substitute to 2 to 3 tsp cornflour for glutenfree)
1/2 Tbsp - Extra virgin olive oil
Mix the quinoa, hung curd, paneer, green chilli paste, sugar, corinader leaves, mint leaves, fennel powder, daalia, red chilli powder, garlic, spring onions, onions, spinach leaves and mix it well.
Taste to adjust the salt and the spicyness.
Heat the pan on high flame.
Add the oil and the above mix to it.
After 3 minutes add the flour in it.
Cook for another 2 to 3 minutes and remove from the heat.
Spread in a shallow vessel (thali) and let it cool under the fan for 10 minutes.
Divide into 12 portions and shape each one into round and flattened kebabs.
Put oil on gridle and roast the kebabs for 10 to 15 minutes on both sides, on medium to slow flame.