Hara Tawa Kebab

STANDARD RECIPE CARD

Name of Dish:

Hara Tawa Kebab

Preparation Time:

50 minutes

Served with:

Cooking Time :

15 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

SARASWAT - 93

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Chana dal

500 gm

1

PREPARATION

2

Spinach paste

150 gm

The Kebab: Put dal in a handi, add turmeric, red chilli powder, salt, ginger-

3

Turmeric powder

5 gm

garlic paste and enough water. Bring to a boil and cook until the dal is tender

4

Red chilli powder

10 gm

and dry. Remove, cool and put in a grinder and make a fine paste.

5

Salt

3 gm

6

Ginger paste

30 gm

2

COOKING

7

Garlic paste

30 gm

Heat the oil in a kadhai, add cumin seeds and saute over medium heat until

8

Groundnut oil

50 ml

it starts crackling. Add spinach and saute until the clarified oil appeara on the

9

Cumin seeds

20 gm

surface. Add cooked dal and mix over low heat. Add fenugreek powder,

10

Dry fenugreek powder

10 gm

garam masala, white pepper powder and mix well. Divide the mixture into ball

11

Garm masala powder

20 gm

(approximately 75 gm each). Flatten each ball on the palm, place a cashewnut

12

White pepper powder

5 gm

in the middle, seal, flatten and shape into round patties (1/2" thick). Dust with

13

Cashewnuts

50 gm

cornflour (optional). Heat oil on tawa, put the kebabs and shallow fry on low heat on both sides until golden brown.

14

Cornflour

50 gm

15

Oil or shallow fry

200 ml

TO SERVE

Serve hot with onions rings, lemon wedges and mint chutney.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by