Monday, June 18, 2007

Asparagus and green peas kabab

Fresh green asparagus 250 grams
Green peas, shelled ¾ cup
Chaat masala 1½ teaspoons
Milk 1 litre
Vinegar 2 tablespoons
Oil 2 tablespoons + to shallow fry
Cumin seeds ½ tsp
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Green chillies, finely chopped 5
Coriander powder 2 teaspoons
Turmeric powder ½ teaspoon
Gram flour (besan) 3 tablespoons
Garam masala powder ½ teaspoon
Salt to taste
Lemon juice 3 teaspoons
Tomatoes 4 medium
Spring onions, finely chopped 2
Avocado 2


Peel asparagus and lightly blanch in plenty of hot water for five minutes. Drain and refresh in cold water. Remove the tips and puree the rest.Wash green peas in warm water and puree them in a blender. Mix star fruit with the asparagus tips, add half a teaspoon of chaat masala and set aside for stuffing.Boil milk, remove from heat, cool for a minute and add vinegar. Once the milk curdles, strain in a muslin cloth and press lightly so as to remove the entire moisture. Knead the residue into a fine smooth dough.Heat two tablespoons of oil in a kadai, add cumin seeds and stir-fry for a few seconds. Add ginger paste, garlic paste and stir-fry for a minute.Add half the green chillies, coriander powder and turmeric powder. Stir-fry for a few seconds.
Add gram flour and sauté for a few seconds on low heat. Once the flavors of gram flour erupt, add peas puree, asparagus puree and sauté for ten to fifteen minutes on low heat, till the whole thing becomes a mass. Take off the fire and add the homemade cottage cheese.Add garam masala powder, salt, two teaspoons of lemon juice, half a teaspoon of chaat masala and mix thoroughly. Divide mixture into twelve/sixteen equal portions, roll into balls and flatten them slightly between your palms. Stuff with star fruit and asparagus mixture and roll into patties. Keep them in refrigerator.

For chutney, blanch tomatoes in sufficient quantity of hot water for a minute. Refresh in cold water. Drain and peel. Deseed and chop finely.Skin avocados and chop one half finely and puree the rest in a blender. Add tomatoes, spring onions,
remaining green chillies, salt, remaining lemon juice, remaining chaat masala and the chopped avocados to the avocado puree, mix with a spoon and set aside to chill in a refrigerator.Heat a non stick pan/griddle and shallow-fry the patties in a little oil until both sides are evenly cooked and crisp from outside and soft from inside.Remove in a plate and serve hot with the avocado chutney.