The Master Chef series (and there are umpteen versions of it running on television today) inspires every hardcore cook in some manner or the other. Months after the second season of the Indian version got over, one of my friends decided to try her hand at one of the recipes that had etched its way into her mind. Delicious Mayan-e-kebabs are one of those preparations that need a slight more work than your usual quick recipes. But the ultimate results are so satisfying that the effort seems to be worth it. My friend decided to surprise her cousins at their weekly get together by making this extra-special, extra effort dish. According to her description of their reactions, neither could they believe their eyes nor their taste buds when they actually got down to tasting the kebabs.
I found this recipe to be an ideal companion for one of those weekends when the scorching sun outside forces you to take a day off at home and relax. In the company of such delicious companions, all seems well. Have fun!!
INGREDIENTS:
• Rajma – 200 gms
• Chana Dal – 100 gms
• Moong Dal – 100 gms
• Salt – According to taste
• Oil – As required
• Ginger Garlic paste – 1 tbsp
• Onion (finely chopped) – 1 tbsp
• Chilli flakes – ½ tsp
• Cumin Powder – 1 tsp
• Kasuri Methi – 1 tsp
• Red Chilli Powder – 2 tsp
• Black Pepper Powder – 1 tsp
• Fresh Cream – 100 ml
• Amul Processed Cheese (Grated) – 70 gms
• Pineapple (Sliced) – 100 gms
• Tomatoes - 2
• Lime Juice – 1 tsp
• Maida – 100 gms
• Bread crumbs – 200 gms
• Semolina – 20 gms
METHOD OF PREPARATION:
• Soak the rajma overnight in water. Combine the rajma, chana dal and moong dal in a saucepan with water and salt. Boil till the pulses are cooked.
• Heat 1 tbsp oil in a kadhai, add ginger-garlic paste, chopped onions and sauté till onion becomes transparent.
• Mix in chilli flakes, cumin powder, kasuri methi, half the red chilli powder and half the pepper powder and sauté for a few more seconds.
• Mix in the boiled pulses and cook thoroughly till pulses are properly mashed. Cook till mixture is dry, remove from flame and keep aside to cool.
• Heat cream in a frying pan. Mix in grated cheese, salt and remaining pepper powder and cook till cheese melts and mixture thickens slightly. Remove from flame and keep aside.
• Roast the pineapple slices on the flame and chop roughly.
• Roast the tomatoes on the flame, peel and chop roughly.
• In a mixer, combine the pineapple and tomatoes with remaining red chilli powder, salt and lime juice and blend to a puree.
• In a mixing bowl, whisk the maida together with salt and water to make a thick batter.
• Mix the breadcrumbs and semolina in a plate.
• Heat oil in a kadhai. Meanwhile, divide the rajma mixture into small portions and shape each portion into a bullet-shaped kebab.
• Dip the prepared kebabs into the maida batter, roll in the breadcrumb-semolina mixture and deep fry in hot oil till golden and crisp. Remove and drain on absorbent paper.
• Spoon a tablespoonful of cheese sauce in a shot glass. Spoon some pineapple tomato sauce over this. Insert a toothpick in a kebab and place on top of the sauces in the shot glass. Repeat for remaining kebabs and serve immediately.
Recipe by – Shalu Tolasaria
Guest Writer
April 21, 2012 | 12:10 PM IST
