Kache Kele Ke Kofte

Ingredients:
For the Koftas:
6 raw (kache) bananas
2 gms cumin
Salt to taste
5 gms ginger, chopped
5 gms green chilli, chopped
1 gm asafoetida (hing)
5 gms garam masala powder

For the Gravy:
1/4 kg beaten curd
2 gms cumin
3 gms clove
1 gm asafoetida (hing)
4 bay leaves
25 ml oil
5 gms ginger and green chilli, chopped
1.5 gms turmeric
5 gms garam masala powder
50 ml water
2 gms red chilli powder

Method:
Peel and boil the raw bananas and after they are boiled, mash them. Add all the other ingredients for the kofta to the mashed banana. Make small balls and deep fry. Keep these balls aside.

For the gravy, heat oil in a pan. Add cloves, asafoetida (hing), bay leaf, cumin, ginger and green chilli. Add turmeric, garam masala powder, and the red chilli powder to the curd and mix well. Add little water to get a thinner consistency. Add this curd to the pan. Put salt and let the gravy cook for 5 minutes. Add thekoftas, gently simmer for a few minutes and serve hot. Chop fresh coriander and garnish the koftas with it.

Note: This can be complete jain recipe just avoid the use of ginger.

Tricolor Paneer kebabs

Ingredients:

Yellow Coloured Paneer Kebabs 

8-10 paneer pieces (cut into a 2” squares) 

For marinade 

4-5 tbsp hung curds 1 tbsp black pepper powder (a pinch of garam masala powder for added flavour) 1 tbsp amchur powder or lemon juice A big pinch turmeric powder - (for the yellow colour) Salt to taste 

Method

Marinate the paneer pieces in the above marinade for 2 hours in the refrigerator. 

Red Coloured Paneer Kebabs 

8-10 paneer pieces (cut into a 2” squares) 

For marinade 

1 tbsp red chilli powder - (for the red colour) 1 tbsp ginger garlic paste 1/2 tbsp kasoori methi (optional) 4-5 tbsp hung curds 1 tbsp lemon juice Salt to taste 

Method

Marinate the paneer pieces in above marinade for 2 hours in the refrigerator. 

Green Coloured Paneer Kebabs

8-10 paneer pieces (cut into a 2” squares) Make a paste of mint (small cup) and coriander leaves (small cup), 1 green chilli, 1”ginger piece, 1 tbsp lemon juice and salt.

Method

Marinate the paneer in this paste for 2 hours in the refrigerator. Make thick slices of 3 medium onions and 3 medium sized tomatoes and cut 2 capsicums into big pieces and keep aside. Grill/barbeque the paneer Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while cooking to ensure they don't get burnt. Cook them till they are soft and attain a light golden shade. Serve with green chutney or tomato ketchup.

Note: For Jain Recipe avoid the use of ginger-garlic paste.