Vegetable Seekh Kebab

Paneer Salsa Wrap

A traditional Mexican soft flat bread that envelops crispy golden brown cottage cheese encrusted with a Mexican Cajun coating, and a salad mix of iceberg lettuce, carrot, red cabbage and celery, served with eggless mayonnaise, tangy Mexican Salsa sauce and cheddar cheese.

If you go to a McDonalds, especially in other cultures, you will find some items that are not on our American menus. Beer in Germany, Moco Loco in Hawaii and McAloo Tikki in India (Fried breaded potato & peas patty that is flavoured with a special spice mix, fresh tomato slices, onion, and veg. tomato mayonnaise between toasted buns.)

What I find interesting is this Paneer Salsa Wrap. If you know American Geography you will know, hopefully, that Cajun is Louisiana food and NOT Mexican so a Mexican Cajun coating is rather funny to me.

Well, anyways lets get back to the Vegetable Seekh Kababs. When you make these you have to be careful becasue they will fall apart very easily. The yam is not our sweet potatoes but a taro plant. If you cannot find Paneer it is easy to make at home.

Homemade Panner

Bring 2 litres of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice and stir well. Put aside. After the milk has curdled wrap it in a clean muslin cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes.


Vegetable Seekh Kebab

Ingredients:

1 pound Yam (Jimikand)
11/2 cup Carrots, finely chopped
1/2 cup Beans, finely chopped
100 gms. cauliflower
4 Potatoes
1/2 cup Paneer, mashed
11/2 cup Onion, minced
1 tsp. Green chilies
2 tsp. Ginger Paste
2 tsp. garlic Paste
4 tbsp. cashew nuts, ground
Salt to taste
Red chili powder to taste
1 tsp. roasted cumin (jeera) powder
2 tbsp. Fresh coriander, minced
Oil for Basting

Preparation:

·Boil the potatoes and yam in sufficient water until tender. Remove the skin and mash finely.

Mix together all the ingredients except oil with mashed potatoes and yam. Knead to a stiff dough and keep aside for 30 minutes.

Spread the mixture along the length of the skewers to shape into kebabs.

Cook in a tandoor/Oven/Grill for 10 minutes.

Remove, baste with oil and cook for another 5 minutes or until cooked.

Remove from skewers and serve hot with Green Chutney, onion slices and lemon wedges.