Beer Battered Vegetable Kebabs, Beer Battered Kebabs. Meat alternative Kebabs.
One place I really enjoy eating out is Delhi, over the series of successive dynasties, it had brought great influence in their culture and food. I consider ‘Delhi’ as the best place for eating out. Whether its punjabi Dhaba, Rajputs food, Afgani’s cuisine, Mughals or English & now International…I love it! As being a great fan of Mughal food, it became like a ritual for me to explore more about their culture, music, art and architecture. If I want to talk about Mughals history of food & life, I could talk all day long. So let me keep it simple… Delhi, Karim Restaurant the legendary place is always on top of my list! Very few places still prepare their menu in the old original form, as they did for our Mughal Kings & Royals. Old Delhi still holds up the tradition! Several Restaurant owners prepare their secret spice blend right from the scratch using mortar and pestle(like me).Imagine series of outside influence from English to Tandoor. Maybe most of the chefs today in these famous restaurants are descendants from Royal kitchen(not sure, but came from trustable sources).
I love goofing around with my friends at Chandani chauk and Connaught place. Chandani chauk has several oldest restaurants to dine, all from a century ago! Myself and my friends Suneeta Mukherji, Neetu Bansal had a great time out there!!!
This is one of my favourite appetizers, Kebabs!!! Yeah…..I happen to taste meat kebabs at Karim’s place, but worked on recreating the same with available veggies here, as AK never gets his chance of appreciating Mughal cuisine. So here is my Veg Version, hope you all will enjoy it!
Veggies of your choice(I used carrots beans, cabbage)
Golden potatoes 2 large (boiled, peeled 7 mashed)
Green chilies 3 finely chopped
Ginger grated 2 spoons
Garlic minced 2 spoons
Onion large finely chopped
Cinnamon powder 1 pinch
Cloves powder 1 pinch
Caradamom powder 1 pinch
All spice powder 1/4 spoon
Garam masala powder 1/4 spoon(optional)
Pepper powder 1/2 spoon(optional)
Beer 1 pint
Cilantro few chopped
Corn flour 2-4 spoons
Egg whites for binding(optional)
Oil for deep frying(if you intend to fry/one could bake, broil, grill them too).
Steam cook veggies and squeeze away excess water. Then mix them with all the other ingredients(except oil). Make a neat dough.
Allow this to stand for about an hour or so in the refrigerator.
Now make equal parts out of it, Then skewer them.
Either grill, bake or broil them. To get the deep color I deep fried from for quick 2minutes.