Ingredients with Measurements:
- 500 grams of paneer (cottage cheese)
- 1 cup of grated coconut
- 1/2 cup of chopped coriander leaves
- 1/2 cup of chopped mint leaves
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 1 tablespoon of green chili paste
- 1/2 teaspoon of garam masala powder
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of coriander powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a mixing bowl, crumble the paneer and add grated coconut, chopped coriander leaves, chopped mint leaves, ginger paste, garlic paste, green chili paste, garam masala powder, cumin powder, coriander powder, and salt to taste. Mix well.
2. Take a small portion of the mixture and shape it into a cylindrical kebab. Repeat the process with the remaining mixture.
3. Insert a skewer through each kebab.
4. Heat oil in a pan and fry the kebabs until golden brown.
5. Serve hot with mint chutney.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4-6 people
Nutritional information:
- Calories: 250 per serving
- Total fat: 18g
- Saturated fat: 10g
- Cholesterol: 45mg
- Sodium: 400mg
- Total carbohydrates: 10g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 15g
Substitutions for ingredients:
- Instead of paneer, you can use tofu or mashed potatoes.
- Instead of grated coconut, you can use bread crumbs.
Variations:
- You can add chopped onions and bell peppers to the mixture for a different flavor.
- You can also add dry fruits like raisins and cashews for a sweet and nutty taste.
Tips and tricks:
- Make sure the mixture is well combined before shaping the kebabs.
- If the mixture is too dry, add a little water to it.
- Soak the skewers in water for 30 minutes before using them to prevent them from burning.
Storage instructions:
- You can store the kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the kebabs in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with mint chutney and lemon wedges.
Garnishes:
- Garnish with chopped coriander leaves and grated coconut.
Pairings:
- Serve with naan bread or rice.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the kebabs are falling apart while frying, add a little bread crumbs to the mixture.
Food safety advice:
- Make sure the paneer is fresh and not expired.
- Wash your hands thoroughly before handling the ingredients.
Food history:
- Chhencheda Kebab is a popular dish from the state of Odisha in India.
Flavor profiles:
- The kebabs are spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or as a main course.
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Region: Indian