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!!

Lilva Kachori

Some of you already are aware of my Friday fasts. Yes, I religiously fasted for 11 Fridays and worshiped Ma Laxmi, Goddess of wealth. These 11 peaceful Fridays were for thanking God for what I have, thanking God for giving me the ability to spread my knowledge as a science teacher and as a food blogger, thanking God for the wonderful family and to shower our family with good health and happiness. My husband used to feel super excited about my Friday fast. In Hindu culture, worshiping God is accompanied by offering a homemade sweet dish which is called as Prasad. So now you know why my husband was super excited... yes, I would usually make a sweet offering of his choice. He would so look forward to Friday evening dinner and a delicious dessert :)

11th Friday being the last day of my fast, I prepared the entire dinner as an offering and invited few of my friends over for Prasad. Kheer, puri, chana, aloo ki sabzi, lemon rice, and of course a gujarati farsan, lilva kachori.

Lilva means green...Tuvar/toor lilva are fresh whole tuvar beans before they are dried and split to become tovar/toor dal. In India, winter is the season when they are harvested fresh and made Undhiyu with. Undhiyu is a traditional delicacy of Gujarati meal. I had never known that whole fresh toor could be used in recipes other than Undhiyu. I noticed famous Gujarati food brands like Swad, Garvi Gujarat, and Deep Foods sell Lilva Kachori in the packets in the frozen section of Indian store. That is when I thought I could make these kachoris at home. Believe me, these are just simple, crisp kachoris, but with the filling make of green tovar/toor.

Ingredients to make 10-12 small kachoris

For the filling:

3/4 cup tuvar lilva or green peas or edamame

1/2 cup shredded coconut

1 tsp. cumin seeds

1 tsp. red chilli powder

Handful of chopped cilantro

Juice of fresh lime

salt to taste

For the covering:

1 cup maida/all purpose flour

1 tbsp. ghee/clarified butter

1/4 tsp. umin seeds

1/4 tsp. carrom seeds/ajwain

1 tsp. salt

Water to make stiff dough

• Use fresh or frozen tuvar lilva. Add some water and microwave for 4-5 minutes or till done. You could also use green peas or edamame to make kachoris and cooking them in the microwave. When cooked, remove excess water and slightly crush them with a fork. let them cool for sometime.
• Add coconut, cumin, red chilli powder, salt, cilantro, lime juice.
• Mix well and keep the filling aside.
• In a bowl mix maida/all purpose flour, salt, ghee, cumin seeds, and carrom seeds. Add little water at a time to make a stiff dough. Knead the dough for 2-3 minutes. Cover and let the dough rest for 15 minutes. 
• Knead the dough for a minute and divide the dough into 10-12 equal parts.
• Taking one part of the dough, roll it into a 3-4 inch diameter disc.
• Place 1 tbsp. filling in the center of the disc. Bring all the sides together and press to fuse the dough well.
• Keep the kachori aside while you make more. 
• It is advisable to flip kachoris every few minutes to avoid from getting moist and sticking at the base.
• It is okay for kachoris to dry out so that they get crisp on frying.
• After all the kochoris are ready, heat the oil till it is slightly hot. Kachoris need to be fried on low heat flipping it so that they get crisp and delicious.
• Serve with cilantro chutney or date and tamarind chutney.
• Enjoy!!

 Here is step-by-step pictorial recipe:

Use fresh or frozen tuvar lilva. Add some water and microwave for 4-5 minutes or till done. You could also use green peas or edamame to make kachoris and cooking them in the microwave. When cooked, remove excess water and slightly crush them with a fork. let them cool for some time.

Add coconut, cumin, red chilli powder, salt, cilantro, lime juice.

Mix well and keep the filling aside.

In a bowl mix maida/all purpose flour, salt, ghee, cumin seeds, and carrom seeds. Add little water at a time to make a stiff dough. Knead the dough for 2-3 minutes. Cover and let the dough rest for 15 minutes.

Knead the dough for a minute and divide the dough into 10-12 equal parts.

Taking one part of the dough, roll it into a 3-4 inch diameter disc.

Place 1 tbsp. filling in the center of the disc. Bring all the together and press to fuse the dough well.

Keep the kachori aside while you make more.

It is advisable to flip kachoris every few minutes to avoid from getting moist and sticking at the base.

It is okay for kachoris to dry out so that they get crisp on frying.

After all the kochoris are ready, heat the oil till it is slightly hot. Kachoris need to be fried on low heat flipping it so that they get crisp and delicious.

Serve with cilantro chutney.

Enjoy these crisp and delicious kachoris!

Fansi Na Ghughra

Oh yes...I am terribly missing my mom. When festivals come closer, preparations begin, family is what we need around. We have seen our mom cook and clean and celebrate each festival so well that we would want to do the way she did it: always right!! 

I haven't started preparing snack and sweets for Diwali yet, but will be working on that soon. I have also volunteered to cook for our temple Annkut, for which I am super excited. Annakut means a mountain of food which is offered to Lord Krishna as Thanksgiving. Will make few sweets and snacks to take them to the temple as my part for Thanking God for everything.

Fansi are green beans in Gujarati. And, this is my mom's signature dish. Whenever I go to India for a vacation, mummy makes this delicious snack on the last day of my trip. Yes, it is my farewell treat, and I have been missing this since past few years.

Ghughra in Gujarati means a rattle. They come in various shapes and sizes and stuffed with delicious stuffing. Sweet dry fruit and nut Ghughras are very popular during Diwali. In fact, they are compulsory during Diwali Annakut. I will be posting sweet Ghughra recipe too. Fansi na Ghurghra are delicious appetizers and great substitute of regular samosas. Instead of fani.beans. you could use green peas for stuffing.

Here is the recipe for 12 large bean stuffed Ghughras

2 cups of chopped beans.

Heat a tsp. of oil. Add 1 tsp. cumin seeds. Add chopped green beans. Add 1 tsp salt and 1/4 tsp. turmeric. Mix well. Cover and cook for 5-7 minutes.

Beans should be just cooked. You need not over cook them or make it mushy. Uncover and let the moisture evaporate. Turn off the heat and let the mixture cool slightly.

Add 1 tsp. red chilli powder. 1+1/2 tsp. coriander powder and 1+1/2 tsp. garam masala powder.

Add handful of nuts and raisins (optional)

Squeeze fresh lime and mix well.

 Add 3/4 cup of grated coconut (Fresh or Frozen)

Add 1 tsp. cumin seeds and handful of freshly chopped cilantro.

Mix the ingredients well and set the mixture aside for 10-15 minutes. Taste for  salt, spice and lime. Add if needed.

To make the dough.

2 cups of all purpose flour or maida. (You could also use whole wheat flour instead)

Add 1 tsp. ajwain/carrom seeds and 1 tsp. jeera/cumin seeds (both are optional)

Mix 2 tbsp. ghee and using around 3/4 cup of water, make a stiff dough. Knead the dough well. 

Cover and keep it aside for 20 minutes.

Divide the dough into 12 equal parts.

You can decide the size of the ghughra. You could divide the dough into 24 parts too to make small ghughras.

Roll each ball into 4 inch disc.

Add around 1+1/2 tbsp. mixture in it. Bring the edges together and press the dough tight.

Here is my video to show how to stuff the ghughra.

Ripples or fancy design gives ghughra it typical shape. It is the traditional art to seal the filling in.

Here is my video to show how to make beautiful design on Ghughras.

Fry on low to medium heat till they turn golden brown. To make they really crisp, fry on low heat for long time. 

Here is creating a different shape of Ghughra.

Roll and fold like regular ghughra and then bring the tips together and fuse the dough.

Serve as is with chutney 

OR

How about some Ghughra Chaat? Break into pieces and garnish with yogurt and chutnies. 

Ghughras...you don't want to miss these!