Hara Bara Kabab | Hara Bhara Kabab | Green Spinach Kabab | Vegetable Kabab

HaraBara Kabab is a classic Indian delicious appetizer which is very common all over India. This is very simple easy recipe that can be made at home and has all the goodness of green leafy vegetables. It is usually made using spinach, green peas, capsicum, some people add spring onion greens, and green gram as well. Basically it is a mixture of so many green vegetables and foods. Many varieties of harabara kabab that can be made by doing a mix and match with your green veggies. You can also add cabbage, paneer and other things as well. This is a simple basic version of harabara kabab.

Ingredients

1. Spinach leaves – 1/2 cup (blanched and finely chopped) 
2. Fenugreek leaves – 1/2 cup (blanched and finely chopped)
3. French Beans – ¼ cup (finely chopped)
4. Capsicum – ½ cup (finely chopped)
5. Fresh Green Peas – ½ cup
6. Ginger – 1 teaspoon (finely chopped)
7. Green Chilies – 2 (finely chopped)
8. Coriander leaves – 1 tablespoon (finely chopped)
9. Mint leaves – 8 to 10 (finely chopped)
10. Boiled Potato – 1 (peeled and mashed)
11. Bread crumbs – 1 tablespoon
12. Turmeric powder – ¼ teaspoon
13. Garam Masala Powder – ¼ teaspoon
14. Corn starch – 2 tablespoons
15. Cumin– ½ teaspoon
16. Chat Masala Powder – 1 teaspoon
17. Salt as per taste.
18. Cooking Oil
19. Few Cashewnuts (for kabab topping)

Note - It is important that you squeeze out all the water from your blanched spinach and fenugreek leaves.

Direction

1. In a wok, add 1 tablespoon of cooking oil.
2. When the oil is hot enough, add ½ teaspoon of cumin and add 1 tablespoon of finely chopped ginger.
3. Sauté them for few seconds
4. Add 2 green chilies finely chopped. If you want more spicy then you can add more.
5. Add my finely chopped capsicum and finely chopped French beans. Capsicum and French beans contains moisture so it is important that they are added first and sauté it for a minute.
6. Add my green peas, finely chopped blanched spinach leaves and fenugreek leaves.
7. Add some finely chopped mint leaves to give you a good flavour.
8. Add two tablespoons of fresh coriander leaves and add a little bit of salt to taste.
9. Add ¼ teaspoon of turmeric powder to enhance the colour of food and mix them well
10. The trick to make a perfect Hara Bara Kabab is to keep cooking and spreading the green vegetables all over the wok on the sides. This way it will remove the moisture from them. Not minimizing the moisture then it will become sticky when you add binding to this, such as corn starch or all-purpose flour. Keep spreading and cooking them for some time.
11. When they have less moisture and have become dry, take them out and put it in a blender. Don’t want to blend them right away when they are hot. You must allow them to cool and then you can blend them.
12. Grinded the mixture to a nice coarse paste and add it into a mixing bowl.
13. To this mixture, add the binding. Don’t add too much of binding agents. Otherwise, it will lose all its greenish look of harabara kabab.
14. Add the potato which has been boiled, one tablespoon of bread crumbs, two tablespoons of corn starch, one teaspoon of chat masala powder, add ¼ teaspoon of garam masala powder. Don’t add too much of garam masala powder otherwise it will not be good.
15. Mix them all well. 
16. Next step, make small flat patties from this mixture and coat them with bread crumbs for crispiness.
17. Take a small portion of the mixture and make a small ball.
18. Add a cashewnuts on the top of the ball and roll it in the bread crumbs. Ensure that it is nicely coated with bread crumbs.
19. Gently press the mixture ball and flatten it to ensure that it will not come out of the kabab while frying it.
20. When the harabara kababs are ready to be fried, add cooking oil in a pan for frying. Don’t add too much of oil because it is not required to be deep fried. Deep frying them can make them to break off or disintegrate when it is submerged completely in the oil. So just add enough oil so that the kababs will float and not completely submerge in the oil.
21. Let the oil heat for some time on a low flame. You can also shallow fry your harabara kabab.
22. Add the kababs and it doesn’t take a very long time to fry.
23. If you see light brown in colour then they are ready, flip them once and they will be done.
24. It will be crispy outside and soft inside. You can eat these kababs with either tomato or chili based chutney.

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Cabbage Green Gram Fry | Cabbage Stir Fry | Green Gram Fry | Spicy Cabbage Green Gram Fry

Cabbage stir fry is a simple vegetarian dish which will not only nourish your body but also it is a healthy & protein enriched side dish.

It is an easy to prepare vegan recipe which will be liked by both kids and adults. Steamed rice with cabbage stir fry is a common combo often served at every Indian home. Cabbage fry can also be used as a filling for something like grilled sandwich. You can also have it with phulka, roti or naans. You can add boiled green gram to our cabbage stir fry for additional taste and volume to this side dish.

Ingredients

1. Cabbage – 2 cups (grated)
2. Green gram – 1 cup (boiled)
3. Cooking oil – 3 teaspoons
4. Mustard seeds – ½  teaspoon
5. Cumin Seeds – ½ teaspoon
6. A pinch of asafoetida/hing
7. Onion – 1 big (sliced)
8. Green chilies – 4 (sliced)
9. Ginger garlic paste – 1 teaspoon
10. Some curry leaves
11. Coconut – 2 tablespoons (grated)
12. Salt to taste
13. Red chilli powder – ½ teaspoon
14. Turmeric powder – ¼ teaspoon
15. Coriander powder – 1 teaspoon
16. Tomato – 1 (chopped)
17. Garam masala powder – ¼ teaspoon
18. Some chopped coriander leaves 
19. Water

Direction / Method

1. In a pan, pour some oil and let it heat for some time.
2. When the oil is hot enough, add mustard seeds.
3. When the mustard seeds start to crackle, add cumin seeds and a pinch of asafoetida.
4. Add chopped onions, green chillies and ginger garlic paste. Fry them until the onions become light brown in colour.
5. When the onions are fried and light brown in colour, add curry leaves, grated coconut, turmeric, red chilli powder and coriander powder.
6. Mix them well and fry them for a minute or two.
7. Next, add the grated cabbage, some salt and mix them well again.
8. Add some water and mix them again.
9. Cook for a minute by closing the lid.
10. After a minute, add the boiled green gram, chopped tomato and garam masala powder. Mix everything well
11. Cook for about 4 to 5 minutes on a low flame, 
12. Open the lid and check if the cabbage is cooked nice and soft.
13. Lastly, add some coriander leaves and give them a final mix.

Green gram and cabbage fry is ready to be served. :-)

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Pepper Chicken Dry | Chicken Kali Mirch

Pepper Chicken Dry which is also called as Chicken Kali Mirch or Mirchi Chicken Dry Roast is perfect for winter and very easy to make. It has a special sharp taste and aroma which you do not get from other chicken recipes as pepper is the main ingredient which is used to bring the mild heat to this dish.

It has a wonderful colour, flavour and can be quite spicy! This is a dry preparation, you can use this as a starter.

Ingredients

1. Chicken (with bones) - 300 gm (You need 300 grams of chicken. Make sure your chicken is washed)
2. Corn starch – 2 tablespoons
3. Onion – 1 big (You need one big Onion, finely chopped)
4. Ginger- 1 teaspoon (You need 1 teaspoon of finely chopped ginger)
5. Garlic – 1 teaspoon (You need 1 teaspoon of finely chopped garlic)
6. Some Curry leaves
7. Pepper powder – 1 teaspoon
8. Coarsely ground pepper – ½ teaspoon
9. Coriander powder – 1 teaspoon
10. Garam masala powder – ¼ teaspoon
11. Green chilli paste – ½ teaspoon (You can substitute this with red chilli powder. I like to use green chilli paste because it gives greenish look to your chicken and goes well with your pepper chicken)
12. Coconut powder – 1 tablespoon
13. Oil for deep fry
14. Salt to taste
15. Coriander leaves
16. Green chilies – 5 to 6 (for garnishing. We will be frying the green chilies) 

Directions

1. Marinate the chicken.
2. Add the chicken in a bowl.
3. Add ½ teaspoon of coarsely ground pepper, green chili paste, garam masala powder, coriander powder, corn starch. Adding corn starch ensures that the juices in the chicken stays inside when fried in oil by giving a nice coating.
4. Add a little bit of salt. Don’t add too much of salt because the chicken will have a good amount of salt in them.
5. Mix them well and marinate for at least 1 hour.
6. After an hour, fry the marinated chicken.
7. In a pan, pour some oil for deep fry.
8. When the oil is hot enough, add the marinated chicken and fry them till they are brown in color.
9. When the chicken is brown in color, take them out and transfer them to a serving plate.
10. Keep them side. If you don’t want to deep fry your chicken in oil then there is another version where chicken is steamed in water without corn starch but using same spices which were used to marinate the chicken. If the chicken is steamed, it will become soft and tender and you don’t get the crispiness.
11. Now fry the green chilies for garnishing.
12. Use the same pan which was used to deep fry the chicken by emptying the oil in it and then add in my green chilies. Fry them lightly using the left over hot oil which is in the pan to shallow fry the green chilies. Moreover, if you add too much of oil then the green chilies will sputter a lot.
13. Time to pan fry the deep fried chicken with pepper.
14. In the same pan, add some oil for shallow fry. 
15. When the oil is heat enough, add finely chopped ginger, finely chopped garlic and saute them for few seconds
16. Add finely chopped onions, little bit of salt, curry leaves and saute them for a minute until the onions are light brown in color.
17. Now add fried chicken and mix them well.
18. Add coconut powder, 1 teaspoon of pepper powder. Mix them and fry them for 1 min on a low flame.
19. Finally add coriander leaves and give them all a very good mix.
20. Turn off the flame and add fried green chilies for garnishing.

Pepper Chicken Dry is ready to be served. :-)

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