Cheese Finger Kebabs

Recipe Source  :  My Diary

I tried cheese finger kababs which was a disaster at my first attempt a few years back. Today I made a second attempt of the very same dish.  It was to my surprise to find out that it comes out perfect this time. I guess the credit goes to my experience.  Hope you must also love it.......

Ingredients
For Kababs
Grated Cauliflower             1 Bowl
Grated Lotus Stem               1 Bowl    
Grated bottle gourd            1/2 Bowl
Grated Onion                      1
Besan/Chickpeas flour        1 1/2 tbsp
Cottage Cheese                   250 gms
Turmeric Powder                1/2 tsp
Red Chilli Powder              1/4 tsp
Coriander Powder             1/4 tsp


For the Gravy
Onions                                2
Garlic cloves                     5-6
Ginger                               a small piece
Curd                                  1 tsp
Fresh cream                     2 tbsp

Method

for the Kababs

Combine all the grated vegetables in a bowl.  Add in besan and mix well. Heat 2 tsp in a pan and saute the grated vegetable mixed besan till the water evaporates and they change their color into slightly brown.  Switch off the gas.  Add in salt, turmeric powder, coriander powder and red chilli powder. Mix well.  Let it cool. Meanwhile cut the paneer in finger like shape (approx 5 fingers). Now take cheese fingers and coat its one end with the ready mixture (as shown in pic). Prepare all cheese fingers in the similar way. Now heat sufficient oil in a deep bottom pan and deep fry the cheese finger kababs till golden brown in color. Set aside.

For the gravy

Grind onion, garlic and ginger to a fine paste. Boil tomatoes and peel the skin off and pureed them.

Heat oil in a pan, add the paste, saute it until they turn into pink. Tip in turmeric powder, coriander powder and red chilli powder.  Add pureed tomatoes... saute well. Add curd and fresh cream. Cook until the oil ooze out. Now, add salt and one cup of water for the gravy.  Simmer the fire. Cook it for 15 minutes. Add cheese finger kabab to the gravy. Switch off the fire. 

Dish out the gravy in the serving bowl. Garnish with coriander leaves and garam masala. 

Serve and enjoy with roti or naan....

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.46"