Last week I missed the 'L of Indian Vegetables' event. I had a couple of recipes on my mind, but somehow did not manage to get my grocery done in time...blame it all on my laziness!:) But this week I am back!
'M of Indian Vegetables' brought to my mind a variety of recipes ranging from brunch items to entrees to appetizers. I finalized on an appetizer dish made with a 'M' vegetable which is extremely versatile and popular in Indian as well as International Cuisine. Any guesses? It is the famous 'Matar'!!! Known as 'Peas' in English, it is the simple solution to add color and crunch to any recipe. I use 'Matar' in rice, curries, pasta, soups ...., in short, in anything & everything.
My entry for this week's event is 'Matar Kababs'. I found this recipe in my mom's diary of recipes. I don't know the original source of this recipe. My mom has been maintaining this diary since she got married.She has written recipes she found new at the time as well as the traditional & tried -out dishes. Staying away from home in a different country, this is certainly the most prized possession I have,which also comforts me with the feeling that my mom is always with me...
My recipe of Matar Kababs is very easy and quick to make. I have entertained with this appetizer and I can assure you that these kababs disappear from the platter in minutes! So be prepared...
Ingredients: Makes 8 small kababs (This is just a guideline--the quantities and size can be adjusted according to liking )
Matar (peas) about 1 cup(fresh or frozen)
Besan (Chickpea flour) 2 tbsp
Green chillies paste 1-2 depending on how hot they are
Garlic-Ginger paste about 1 tsp
Salt to taste
Kasmiri garam masala-- about 2 tsp --recipe follows
To make 2 tsp of Kashmiri Garam Masala you will need---
Equal quantities of :
Coriander seeds 1/4 tsp
Cumin seeds "
Black peppercorns "
Cinnamon stick about 1/4 inch stick
Nutmeg powder 1/4 tsp
Big Cardamom 1
Grind all these spices together to a powder. Excess can be stored and used in any curry.
To make the Kababs:
Put the matar in the food processor and coarsely mash them. If using frozen matar, thaw them and drain out excess water first.Make sure that you do not make a smooth paste. To this, add the garlic-ginger paste,green chilli paste, salt, besan and the kashmiri garam masala. Mix together, taste for seasoning and and adjust. This is how it will look...
Make small balls of the mixture, flatten them a little. The original recipe asks to deep fry these kababs, but I bake them in the oven. Preheat the oven to 350 degrees F. Brush a little oil on both sides of the kababs and bake them until golden brown in color. It takes about 20-25 mins. Make sure to flip them in between to finish cooking.
Before serving, insert toothpicks in each kabab to make it easier for the guests to enjoy them. Alternatively, you can also soak some toothpicks and make a skewer of these kababs and then bake them. Serve with ketchup or green chutney .
Another interesting way to serve these matar kababs is to make sandwiches/burgers. Replace the usual pattie with a matar kabab. Top it with sliced tomatoes, onions , lettuce leaves, mayo & mustard or green chutney. Enjoy as brunch, lunch or even a light dinner!