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Cooking with Lounge | Sprouts Seekh

Cooking with Lounge | Sprouts Seekh
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First Published: Sun, Mar 14 2010. 08 43 PM IST
Updated: Sun, Mar 14 2010. 08 43 PM IST
Anjeer aur Hare Moong Ki Seekh
Ingredients
80g (1cup) green moong sprouts
1 tbsp ghee
1 tsp cumin seeds
1 tsp fennel seeds, crushed
1 tbsp roasted chana powder
2 tsp green chillies, chopped
1 tsp fresh coriander, chopped
1 tsp dry mango powder
1 tsp garam masala
1 tsp chaat masala
2 tbsp fig, chopped
Salt to taste
Method
Soak sprouts overnight. Drain them in a strainer and leave aside for half an hour to drain out excess water. Mince in a food processor.
Take a fresh bowl, add the sprouts, ghee, dry mango powder, fennel powder, garam masala, coriander powder, chaat masala, green chilli, cumin and salt, and mix well. Now, add the finely chopped figs to the mixture. To thicken it, add the roasted chana powder.
Make small balls out of the mixture and wrap around a skewer firmly. Ensure the mixture is spread evenly. Cook in a tandoor or oven-toaster-grill for 5 minutes. Sprinkle chaat masala over the seekh, and serve with mint chutney.
A meal for two at India Grill, Hilton Garden Inn, costs Rs1,000 (plus taxes). It is located at A-4, DLF Place, Saket, New Delhi. For bookings, contact 011-39191919.
varuni.k@livemint.com
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First Published: Sun, Mar 14 2010. 08 43 PM IST