Cooking with Lounge | Yam Kebabs

Cooking with Lounge | Yam Kebabs
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First Published: Sun, Jul 11 2010. 08 51 PM IST
Updated: Sun, Jul 11 2010. 08 51 PM IST
Jimmikand ke shami
Ingredients
100g yam (jimmikand)
25g yellow lentil (boiled)
50g cottage cheese, mashed
2 tbsp white butter
1-2 Kashmiri red chilli, whole (fried)
1 tbsp red onions, finely chopped
2 green chillies, chopped
2 tsp ginger-garlic paste
1 tsp chopped coriander
1 tsp cumin powder
1 tsp cinnamon powder
6 tbsp olive oil
Salt to taste
Method
Peel the yam and cut into small dices. Shallow-fry them in 3 tablespoons of olive oil for approximately 2 minutes. Take off the fire and cool. Put the fried yam, yellow lentils and cottage cheese in a bowl. Add the onions, white butter, green chillies, coriander, ginger-garlic paste and the spices to form a smooth paste. Mix the ingredients well and process in a blender. Make round medallion-shaped cutlets (tikkis) out of the paste. Shallow-fry the tikkis in a flat non-stick pan using the remaining olive oil. Cook evenly on both sides. Serve with mint chutney.
A meal for two at Lotus Leaf, Rohini, New Delhi, costs Rs1,000 (excluding taxes). For bookings, contact 09818026026.
varuni.k@livemint.com
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First Published: Sun, Jul 11 2010. 08 51 PM IST