4 Potatoes, boiled
500 g (1.1 lb) Yam (jimikand), boiled
100 g (3 1/2 oz) Cauliflower (phool gobhi), cut into florets, boiled
100 g (3 1/2 oz) French beans, finely chopped, boiled
100 g (3 1/2 oz) Carrots (gajar), finely chopped, boiled
125 g (4 oz) Cottage cheese (paneer), mashed
1/2 cup (60 g) 2 oz Cashew nuts (kaju), ground
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
1/2 cup (150 g) 5 oz Onions, minced
2 tsp (10 g) Green chillies, minced
1 cup (25 g) Green coriander (hara dhaniya), minced
1 tsp (2 g) Cumin (jeera) seeds, roasted
1 tsp (2 g) Red chilli powder
Salt to taste Vegetable oil for basting
500 g (1.1 lb) Yam (jimikand), boiled
100 g (3 1/2 oz) Cauliflower (phool gobhi), cut into florets, boiled
100 g (3 1/2 oz) French beans, finely chopped, boiled
100 g (3 1/2 oz) Carrots (gajar), finely chopped, boiled
125 g (4 oz) Cottage cheese (paneer), mashed
1/2 cup (60 g) 2 oz Cashew nuts (kaju), ground
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
1/2 cup (150 g) 5 oz Onions, minced
2 tsp (10 g) Green chillies, minced
1 cup (25 g) Green coriander (hara dhaniya), minced
1 tsp (2 g) Cumin (jeera) seeds, roasted
1 tsp (2 g) Red chilli powder
Salt to taste Vegetable oil for basting
method
1. Mash the boiled vegetables together to a fine paste. Add the remaining ingredients (except oil) and knead to a stiff dough. Keep aside for 30 minutes.
2. Spread the mixture along the length of the skewers. Bake in a preheated oven (150-180°C or 300-350°F) for 10 minutes. Remove, baste with oil and bake further for 5 minutes.
3. Remove from the skewers and serve hot.
2. Spread the mixture along the length of the skewers. Bake in a preheated oven (150-180°C or 300-350°F) for 10 minutes. Remove, baste with oil and bake further for 5 minutes.
3. Remove from the skewers and serve hot.
serving amount
serves: 4
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