Hara Bhara Kabab

Kababs, are traditionally north Indian delicacies cooked in clay oven or tandoors. Kababs are usualy bite size pieces of a type of meat that is marinated with spices. Often folded with naan, kababs make a healthy and delicious meal for a non-vegetarian. Being a vegetarian, I always enjoy the technique of kabab making specially in tandoors or over charcoal flame. Check out all my kabab recipes.

Hara bhara kabab is a very popular snack/appetizer in Indian cuisine specially prepared for vegetarians. Hara means green...these kababs are made of all green ingredients. These are usually made into tiny, bite size pieces, and a deep fried. My recipe has a variation :)

Few years back my husband and I ordered a Hara Bhara Paratha/flat bread at one of the very popular restaurants in the Bay Area. Assuming it would be a green outer layer filled with delicious stuffing inside as the name suggests, I was almost drooling. But to our surprise the paratha was only Hara/green and not Bhara/stuffed. If the name is Hara Bhara it should be green as well as stuffed :) I almost returned my order as it was misleading and misguided. Just green paratha could be named as spinach paratha and not Hara Bhara Paratha. Right???? :)

Although Hara Bhara Kababs that I have eaten in Mumbai are not stuffed, my recipe here is stuffed with deliciously soft paneer and cashews. Also to make the kababs green I not only used spinach and peas but also added a cup of Edamame/green soy beans to increase the protein content and make it more nutritious. Believe me these were the more delicious kababs that I have ever eaten, and I got the same compliment from my husband too. This was a meal by itself! You could make these kababs and roll them in roti or naan to make a wrap or sandwiched between buns for delicious hara burger. Your kids will just love it!

Ingredients to make 15-18 Stuffed kababs

3 cups baby spinach
1 cup shelled edamame
1 green peas
3 medium potatoes boiled
1 cup semolina or rawa
1/2 cup flattened rice or thick poha (optional)
1 cup cilantro
2-3 green chillies
salt to taste
Freshly squeezed lemon juice

For the filling
2 cups grated paneer/indian cottage cheese.
1/2 cup cashew nuts
1 Tsp. salt
fresh lemon juice
1 tsp cumin seeds
1 tsp ginger and green chilli paste

Cashew nuts for garnish
Oil for shallow frying

Wash baby spinach well and microwave high for 2 minutes with just sprinkle of water. This will slightly blanch spinach keeping the wonderful green color.
Blanch shelled edamame and green peas.
In a food processor add spinach, peas, edamame, green chilies, cilantro, salt, and lime juice. Pulse to coarsely grind them.
Add boiled and peeled potatoes. Grind well. DO not overdo it or the paste might turn mushy.
Remove in a bowl, Add binding agent. I like to use poha and rawa. (because my mom used that for cutlets) You could also add bread crumbs or cornstarch. Binder should be added little at a time depending on the amount of moisture in the mixture. Keep the mixture aside.

Prepare the filling by mixing all the ingredients well.

To make Hara Bhara Kabab:
Take a ping pong ball size green mixture.
Flatten on your palms.
Add 1 tsp. mixture in the center and fold in the sides and seal them well.
Tightly pack the kabab and slightly flatten it.
Decorate with a cashew nut.

Place in a non stick pan. Add few drops of oil around the kabab and roast on both sides on low to medium heat till it browns.
Serve with onion rings and lemon slices and with the side of mint cilantro chutney and yogurt dip.

Here is step-by-step pictorial recipe:

Wash baby spinach well and microwave high for 2 minutes with just sprinkle of water. This will slightly blanch spinach keeping the wonderful green color.

Blanch shelled edamame and green peas.

In a food processor add spinach, peas, edamame, green chilies, cilantro, salt, and lime juice. Pulse to coarsely grind them. 

Add boiled and peeled potatoes. Grind well. DO not overdo it or the paste might turn mushy.

Remove in a bowl, Add binding agent. I like to use poha and rawa. (because my mom used that for cutlets) You could also add bread crumbs or cornstarch. Binder should be added little at a time depending on the amount of moisture in the mixture. Keep the mixture aside.

Filling for hara bhara kabab:

To make Hara Bhara Kabab:

Take a pingpong ball size green mixture.

Flatten on your palms.

Add 1 tsp. mixture in the center and fold in the sides and seal them well.

Tightly pack the kabab and slightly flatten it.

Place in a non stick pan. Add few drops of oil around the kabab and roast on both sides on low to medium heat till it browns.

Serve with onion rings and lemon slice.

Side of mint cilantro chutney and yogurt dip.
Yogurt dip is plain yogurt mixed with salt and a tbsp. of my schezwan sauce. This will be deliciously garlic flavored yogurt dip.

Deliciously Healthy!!

Sambhar

While I was checking out my recipes, I realized that I had not published this one! Yes, for most of us Dosas and Idlis are incomplete without Sambar. So my dosa party series continues :)

Isn't that little copper bucket cute to serve Sambar?? When we were in Bangalore, we visited a popular restaurant where they serve traditional South Indian food in South Indian style. And, the servers there would carry Sambar in a stainless steel bucket wandering from table to table pouring hot sambar on steamed rice.  A delicious comfort food it was! Yes, not just with dosas, but we enjoy sambar with steaming hot rice and spoonful of fresh ghee. I am sure my South Indian friends would agree to this :)

So what is Sambar? Sambar is a lentil soup preparation with veggies and spices. It is not as watery as rasam. As a result, it is a good source of proteins and vitamins and is super delicious too!

I love idlis and wadas soaked in a bowl of hot sambar.

Ingredients:
1 cup toor dal
1 cup cut drumsticks
1 large potato
1 cup baby onions
1 chopped tomato
1 tbsp. oil
1/2 tsp. mustard seeds,
2-3 dry red chilies
4-5 curry leaves
Red chili powder (to taste)
2-3 tbsp. MTR sambar masala
Salt to taste.
1 tbsp. tamarind pulp or fresh lime juice.

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• Cut drumsticks into 3 inch pieces and boil with 2 cups of water seasoned with salt and turmeric. I sometimes use cut frozen drumsticks too. Add large cubed potatoes, and baby onions too to cook and get tender. Do not discard this water. It is flavorful and will make your sambar taste delicious.
• Meanwhile, wash and pressure cook 1 cup toor dal with 2 1/2 cups water till it is tender. Normally would take up to 3-4 whistles.
• Blend cooked dal to form a smooth paste. Add smooth blended dal to cooked veggies. Add 2 cups of water and mix well.
• Add 1 chopped tomato
• To temper: heat 1 tbsp of oil in a tempering pan. 1/2 tsp. mustard seeds, dry red chillies and fresh curry leaves. Pour hot temper over sambar.
• Add 1/4 - 1/2 tsp. of red chili powder and 2 tbsp. of sambar powder. Sambar powder is a mix spice and lentil powder, a specialty from Southern India, and can be purchased from an Indian grocery store. My favorite is MTR brand sambar powder.
• Add salt to taste and 1 tbsp. tamarind pulp. I squeeze juice of 2 fresh limes to add to sambar instead of tamarind pulp. Simmer for 5-7 minutes. 
• Serve with Idlis and Dosas.

Drumsticks/Mooringa: are long stalky veggies with rough, stiff outside skin but soft fleshly inside with small seeds. Drumstick with potato curry is always our favorite.

I do like to add drumsticks to my sambar prep. It adds taste, nutritive value and also improves motor skills as it needs some coordination to break the stacks carefully, and slurp the soft flesh from inside.

Cut into 3 inch pieces and boil with 2 cups of water seasoned with salt and turmeric. I sometimes use cut frozen drumsticks too. Add large cubed potatoes, and baby onions too to cook and get tender.
Do not discard this water. It is flavorful and will make your sambar taste delicious.

Meanwhile, wash and pressure cook 1 cup toor dal with 2 1/2 cups water till it is tender. Normally would take up to 3-4 whistles.

Blend cooked dal to form a smooth paste. Add smooth blended dal to cooked veggies. Add 2 cups of water and mix well.

Add 1 chopped tomato

To temper: heat 1 tbsp of oil in a tempering pan. Add 1/2 tsp. fenugreek seeds (optional), 1/2 tsp. mustard seeds, dry red chillies and fresh curry leaves. Add a pinch of hing/asoefotida. Pour hot temper over sambhar.

Add 1/4 - 1/2 tsp. of red chilli powder and 2 tbsp. of sambhar powder. Sambhar powder is a mix spice and lentil powder, a specialty from Southern India, and can be purchased from an Indian grocery store. My favorite is MTR brand sambhar powder.

Add salt to taste and 1 tbsp. tamarind pulp. I squeeze juice of 2 fresh limes to add to sambhar instead of tamarind pulp. Simmer for 5-7 minutes.

Serve hot with Rice, Idlis or Dosas.
ENJOY!