Indian cuisine is very rich and varied. The cuisines of various regions of this country differ in style and content, characterized chiefly by the use of their typical spices, condiments, and method of preparation.

When we talk of grilled food we think of steaks, chops, and chicken. Despite how easy it is to grill up veggies, most people just don’t think about it, simply because they aren’t sure how to go about it.

Here are some tantalizing recipes for succulent veggie kebabs .Easy to make, they can be half done and stored for a some days in the freezer by wrapping them up tightly in a re sealable bag .Even marinated kebabs can be put on a wet bamboo sticks and saved for future use .

Kebabs go very well with tangy green Mint Chutney, onion rings and fresh lime. One can eat with exotic Salsa Dip too.

Kebabs are a favorite snack through out India and can be made with both vegetables and meat .The sizzling hot kebabs with their enticing aroma of yummy melt in mouth kebabs can make your salivary gland work over time.

Initially kebab meant mutton, but now we have so many options for all those who stand for pure vegetarian cuisine.

Kebabs, rightly prepared and served with the right chutneys, are not only tasty but highly nutritious. The taste and food-value of the kebab depends on the freshness of the vegetables, the size, marinade and the right degree of cooking.

Each preparation has a distinct taste because of the different texture of meats and the varying fragrance of the different combinations of spices used in the marinade. They are easily digestible too. Kebabs can be cooked in a Tandoor (clay oven), an open iron grill, on a griddle plate, and shallow fried or deep. The kebab should be slowly roasted over a slow flame to let the spices seep into it. Charcoal grilling ensures that.

The yummy yam kebabs

Ingredients

Yam – ½ kg (washed, pealed and cut into thick slices)

Green peas, coarsely ground: ½ cup

Onions – 2 large (finely chopped)

Green chilies – 2 (finely chopped)

Fresh coriander leaves – ¼ cup (chopped)

Turmeric powder – ¼ teaspoon

Garam masala powder – 1 teaspoon

Cumin seeds – 1 teaspoon

Red chili powder – 1½ teaspoons
Chaat masala- ½ teaspoon

Dried mango powder-½ teaspoon
Corn flour- 2 tablespoons

Salt – to taste

Oil – 2-3 table spoon (to shallow fry)

(These kebabs can be put on a skewer and grilled also, till golden brown and done.)

Method

Boil and mash the Yam and keep aside.

Heat one tablespoon of oil in a pan. Add cumin seeds and when they begin to change color, add green peas green chilies and salt and sauté over medium heat for two minutes. Transfer to a plate and set aside to cool.

In a large bowl mix sautéed green peas, yam, coriander leaves, turmeric powder, garam masala powder, red chilli powder, chaat masala, amchur and corn flour and mix well.

Make cylindrical or round shaped kebabs and shallow fry or grill them till golden brown.

Drain on absorbent paper.

Serve with mint chutney, onion rings and lemon slices.

Raw banana kebabs

Ingredients

3 Raw Bananas

1 cup chopped onion

Green chilies – 2 (finely chopped)

Fresh coriander leaves – ¼ cup (chopped)

Garam masala powder – 1 teaspoon

Salt – to taste

Red chili powder – ½ teaspoon

Roasted semolina – for rolling the kebabs

3-4 tablespoon Oil – for shallow frying

Method

Boil the raw bananas, peal and mash them.

In a large bowl add mashed bananas and all the other ingredients.

Mix well.

Make flat cutlets and shallow fry them in an open pan till golden brown from both sides.

Or

Make cylindrical kebabs .Put them on skewer and grill till done.

Serve with mint chutney (sauce) or salsa sauce.

Jackfruit kebabs

Ingredients

1/2 kg jackfruit, cleaned and cut into thick pieces
1 cup split Bengal gram
1 cup chopped onions
1 tbsp chopped ginger
1/2 tbsp chopped garlic
green cardamoms
2 cloves
5 peppercorns
1 cumin seeds
2 tsp poppy seeds
1onion, grated
1/2 cup chopped coriander
2 to 3 tsp Bengal gram flour
Salt to taste
Oil for deep-frying
Sliced onions to serve

Method

Boil the jackfruit, split gram lentil, ginger, cardamoms, cloves,

1. peppercorns, cumin seeds and poppy seeds together with
   a little water till the jackfruit is cooked.
2. Mash the jackfruit mixture till a batter is formed.
3. Now add the grated onion, chopped coriander, gram flour
   and salt to the mixture and make ping pong sized balls.
4. Shape each ball into a flat patty.
5. Shallow fry in hot oil in a pan till golden brown
   and crisp.
6. Grilling is another option of cooking them
   serve hot with sliced onions and mint or salsa sauce.

Spicy corn kebabs

Ingredients

½ Cup Corn Kernels
2 Big Potatoes (boiled)
2 Onions (chopped)
½ cup Capsicum
2-½ cm Ginger (chopped)
3 Green Chilies (chopped)
Salt to taste

Oil for shallow frying

Method

Crush the corn kernels in a grinder to get a coarse paste.

Mix this coarse paste with potatoes, onion, ginger, capsicum, green chilies and salt.

Divide the mixture into equal portions and shape them as kebabs.

Heat oil in a pan and shallow fry the kebabs till they turn golden & crisp.

Take them out with a slotted spoon. Drain excess oil on absorbent paper.

Serve hot with mint chutney or salsa sauce.

Let us now make the two chutneys or sauces to go with these yummy kebabs.

Tangy mint chutney

Ingredients

1 cup mint leaves, washed and chopped

1Cup coriander leaves washed and chopped

1 small onion, chopped

3-4 cloves garlic, crushed

1 small piece ginger, sliced

4-5 green chilies, chopped

1 Tomato chopped

Pomegranate seeds -1 tablespoon ground)

Salt – to taste

Roasted cumin powder -1 tea spoon

½ teaspoon sugar

Method

Mix all the ingredients and blend coarsely in a blender.

Serve in a bowl.

Salsa dip

Ingredients

4 tomatoes chopped fine

2 onions chopped fine

2-3 green chilies chopped fine

Tomato ketchup – to taste

Tabasco sauce – to taste

Salt – to taste

Olive oil – 1 teaspoon

Cumin seeds -1/2 teaspoon

Chopped coriander leaves-1/4 cup

Method

Blanch the tomatoes and mash them into pulp.

Heat the oil and put cumin seeds .let them crackle.

Add onions and stir till are translucent.

Add tomato pulp, green chilies and salt.

Mix well and cook for some time.

Add tomato ketchup and Tabasco to taste.

Take out in a bowl and let it cool.

Add chopped coriander leaves.

Salsa is ready to serve.

All these kebabs can be rolled into pita bread or Rumali Rotis to make a veggie kebab roll .