The Green Queens Shine | Hara-Bhara kebabs

As promised, here is my first recipe for a vegetarian kebab, my little way, to convince you that the words "vegetarian" and "kebabs" can, not only co-exist in one sentence, but their union can produce such velvety and silky, one hell of a dish! This is one perfect appetizer!

Traditionally, this is called a "Hara-bhara Kebab", which translates to - a kebab filled with everything green - hara means green, bhara means filled or full-of. So a kebab which is full of or comprised of all the greens. Nonetheless don't let the meaning of the name restrict your imagination and your flight to pursue enriching flavors, of the not so green veggies. As I describe the recipe you will see that it is so easy to fill this kebab with the flavors of your favorite (non-green) vegetables. Now well, the majority of the vegetables have to be green to give justice to the name of this kebab, however you can add as many or as little of the not so green vegetables too.

The recipe of this kebab is so forgiving, nay, accepting. Yes accepting!! is the word. You can literally put any vegetable you have. And I mean any. So you start with a leafy green vegetable, like spinach, collard, mustard leaves, turnip greens or kale, which forms our base flavor and also gives us the sharp green tinge. On this you build up the kebabs with any vegetable you desire, like carrots, corns, cauliflowers (some examples of the non green veggies). Under the green veggies bracket, you can add broccoli, asparagus, beans or bell peppers.

When talking about binding the kebab, the way my mother does it, is by not using any of the binding agents like corn flour or chickpea flour, or potatoes. When I visit her next time, I will update this post with her recipe of not using any binding agents. Not using anything to bind does help in reducing one extra unwanted texture in the kebab. You obviously don't want the kebab to taste too much of corn flour or potatoes or chickpea flour.

But then again, binding the quite runny puree of the veggies is very hard without the use of binding agents. I don't know what sorcery my mother knows that she doesn't have to. I always have to! Even so, I try to use them in a way or in such quantities that they don't overpower the flavors of my veggies, rather they support them, and refine them. You really want all the green queens to shine!

So let's begin, shall we? This recipe will produce around 12- 15 kebabs.

Step 1 : Gather your ingredients

For the Kebab base (this is my version, your version might vary)

Spinach or any other green leaf/leaves you decide to use - 200 gm
Green Peas - 1 cup
Green Beans - 1 cup
Corn - 1 cup
Onions - half of a medium onion, chopped
Ginger - 1 inch
Garlic - 3 cloves
Mint - 10 - 15 leaves
Cilantro - small bunch
Green chilies - 5 (or as per your tolerance level)
Seasoning : Cumin seeds - 1tsp, Coriander Powder - 1 tsp, Garam Masala - 1 tsp, Chaat Masala - 1 tsp, Salt - 2 tsp (You can vary this as per your liking)

Now from point 2 to 4, you can experiment with the vegetables as much as you like. You can add some green bell peppers, or green jalapenos (depending on how much heat you can tolerate), or some kale, any green or non green vegetable would work here. Remember the base flavor has to be of a hearty leafy vegetable, and anything apart from that is your choice.

You can also add other kinds of herbs, instead of or along with the mint and cilantro. You can add some basil or rosemary (not too much, it's very overpowering) or some parsley. Yeah this recipe is your canvas. Paint it with anything you like.

For the binding agents

Chickpea Flour - 1/4 cup, roasted
Boiled Potato - 1, grated
Paneer - 1 cup, grated

I have used some roasted chickpea flour. If you don't have it, you can add corn flour or all purpose flour. The chickpea flour definitely helps in binding, and the roasted flavor helps in enrichment of the texture. However don't roast corn flour or all purpose flour.

You can skip paneer here if you don't have it. You can add some ricotta cheese, or some halloumi. Grate them. This helps in providing a creamy texture.

Also in order to save some time later, put the potatoes and the paneer after grating, in the fridge.

Step 2 : In a large pot, big enough to fit all the vegetables for the kebab base, put some water up to the brim and set it on heat.

Step 3 : Once the water is hot enough and you get bubbles on the bottom of the pan, add all of your vegetables, except the herbs, onions, ginger, garlic and chilies. Any other vegetable that you have decided to add on your own, add it to the water here. We have to boil all of our veggies.

Step 4 : Now let the veggies boil for 10 - 15 minutes, until the spinach and all of your other vegetables are blanched.

Step 5 : While that's happening, let me show you how to make a green chutney. It goes perfectly with our kebabs. If you don't want to make a green chutney, skip to the next step

Ingredients :

- Cilantro - one large bunch, washed and chopped with the stems!!

- Ginger - 2 inch piece

- Tomato - 1 medium size

- Green Chilies - 3

- Salt - 1 tsp

Add all of these ingredients in a blender, and blend until everything is.. well.. blended? yeah.

You don't have to add any extra water to blend this, since we are adding the stems of the cilantro and they have enough water. Also the water from the tomato will help in blending.

Step 6 : Now, while the vegetables are still boiling, roast the chickpea flour in a small pan on medium heat, until it looks like this. Be careful not to burn it.

Step 7 : The vegetables would be boiled by now, take them out in a strainer and immediately wash with very very cold water. I live in Boston, so the tap water here is extremely cold. If your tap water is moderately cold, then immerse these veggies in a bowl full of ice. We need to stop the cooking immediately and save the green color of the spinach.

See I can touch them with my hand, as they've completely cool down with the immense cold water.

Step 8 : Now blend these veggies into a fine paste. You will not need any water to blend this.

Step 9 : You might have to scrape down the blender in between, and now add in the chopped onions, ginger, garlic, green chilies, mint and cilantro, and any other herbs that you might have picked out.

Step 10 : Heat some oil or ghee in a pan, and add cumin seeds, until they sizzle. Then and the blended mixture. Cook this mixture

Step 11 : Now add in the seasonings, mix and cook for 7-10 minutes.

Step 12 : After 10 minutes, cover the pan, and let it cool. Give it 10 - 15 minutes, it will cool down, or you can place the mixture in a covered container in the fridge. Trust me it won't take more than 10 minutes.

Now I know the "cooling down the mixture" part could be a little turn off, because you have to wait. But hey! all good things come to those who wait. However if you put this hot mix in a container with a lid and put it in the freezer, then it will cool down within 5 - 7 minutes.

Step 13 : After the mixture is moderately cooled down, take out the paneer and boiled potatoes from the fridge, and it to the mixture. Also add the chickpea flour. I had left the kebab mixture to cool down outside, and it was ready to work with, within 10 minutes. The cold potatoes and paneer, helps in bringing down the temperature of the mix.

Step 14 : Heat oil/ghee in a pan and spread it evenly, make patty shapes out of the mix, and put little half cashews on them. Turn on the gas on medium high.