The recipe for Garam Masala can be found here
The recipe for rice garnish can be found here
I made the chicken kebab. Mix the minced meat with the beaten egg and the other ingredients. Put as much breadcrumbs as you need so that a thicker paste comes out (not to fall off the spikes).
Heat the oven over high heat (200 degrees), grease the oven grill well with oil and put it in the oven to heat as well.
With your hand greased with oil, take the meat mixture and make some longer and flatter meatballs. A spike passes through the middle. Place the kebab on a plate greased with oil.
Put the kebab on the hot grill and leave it in the oven for 30 minutes, until it browns a little. Turn to the other side, turn on the heat and leave until golden. Remove from oven.
During this time, make the bean garnish: in a saucepan, heat the oil and fry a little Garam Masala. Add the ginger and garlic and cook a little. Add turmeric and mix well. Add red beans, water and tomato paste. Let it boil for 2 minutes, to form a thicker sauce.
Serve the kebab with bean and rice toppings.
Indian kebab with red beans and rice - Recipes
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Sisters' Kitchen is a playground. Most of the time, we rock seasonal ingredients and spin among dishes that remind us of the flavor of childhood cuisine but also among recipes discovered through travel, reading or our friends. We place at the ends of the swing the confidence in what we call traditional cuisine and the passion for new tastes. We are inspired by everything around us, a corner of green grass or a waterhole and a patch of sand. In our game, we only take taste seriously.
Note: If you do not have a local source of Indian sambar grocery powder, here's how to create your own.
- Combine the wool and water in a pot and bring to a boil. Reduce heat to medium, cover and simmer for 30 minutes. Set aside, do not evacuate.
- Heat the oil in a pan over medium heat. Add the mustard seeds. When it starts to pop, add the onion, garlic, keels and ginger and cook until soft, 5 minutes. Mix the tomatoes, then add the sambar powder, coriander, cayenne, cumin and salt.
- Add the carrots, cauliflower, green beans and eggplant. Cover and cook for 5 minutes to soften. Add the vegetable mixture to the reserved lentils, cover and cook until the vegetables are soft for 20 minutes. If the mixture becomes too thick, add more water.
- Mix lemon juice and cilantro and cook for another 5 minutes. Taste and adjust the spices.
Red Indian Vegetarian Lentil Recipe with a recipe reproduced with permission & quotVegan Fire & Spice: 200 Tasty Global Sauces and Recipes & quot by Chef Robin Robertson.
If you like this sambar lentil vegetarian recipe, you may also want to try several Indian vegetarian recipes such as non-dairy milk, paneer vegetarian palak or vegetarian aloo gobi.
The night before we choose and then wash 200 g of colored beans and soak it in 900 ml of water.
The next day, finely chop the red onion like a walnut and fry it in 2 tablespoons of oil until it becomes glassy.
Add the beans together with the water in which it was soaked and then put in a steel egg for tea, a teaspoon of thyme, 4-5 black peppercorns, 1 clove of garlic and a bay leaf.
Put the tea egg in the soaking water and boil the beans for approx. 40 minutes until soft.
We are careful not to crush it, because the rice with beans will become a porridge.
Then put 200 g of rice in a strainer, wash it under a stream of hot water and heat it for a few minutes in 2 tablespoons of oil, then remove the beans from the egg-to-make tea with spices and strain the juice into another bowl.
Put the strained rice in the beans, pour 0.5 l of the hot sauce, put a teaspoon of salt, Â½ teaspoon of Vegeta, and, mixing well, boil approx. 15 minutes under the lid, over low heat, until the rice softens.
If it stays strong, mix with a fork and add a little more juice and continue to boil.
When it has softened, we put a bunch of finely chopped parsley and consume hot as the main course.