November 8, 2013

Plantain Veggie Kabab

Raw bananas (nentra kaya or kerala bananas) are a staple in Kerala cuisine. Both raw and ripe versions are used equally well. I make a lot of different dishes with plantain too. This recipe is not quite from Kerala though. It is a quick and simple recipe for kababs with plantain as a base along with some veggies, herbs and spices. It is also very versatile; serve it as a breakfast just like you do hash browns, or serve for dinner along with a hearty salad, or even better, spice it up and make smaller sizes to serve as an appetizer.

  • Raw plantains - 2
  • Veggies - 1/2 to 1 cup (see notes)
  • Ginger - 1 Tbs. (minced)
  • Green chilly - 2 (minced)
  • Coriander leaves - 1/4 cup (chopped fine)
  • Turmeric powder - 1/4 tsp
  • Sea salt - as per taste
  • Cashew nuts - handful
  • Amchur - 1 tsp (see notes)
  • Cold pressed virgin coconut oil - 1 Tbs.

  • Wash and boil plantains. It can done in two ways. 
    1. Put the whole bananas in a pressure cooker with 1/2 cup of water and cook till you get a couple of whistles. Take out and peel.
    2. Peel and cut into chunks and boil with a cup of water in a sauce pan checking frequently. Drain the water.
  • While the bananas are being cooked, prepare rest of the ingredients.
    • Chop the veggies, mince ginger and green chillies
    • Powder cashew nuts in a coffee/spice grinder.
  • Mash the boiled plantains while they still hot using a potato masher or back of a fork. 
  • Add remaining ingredients and mix well. Best is to work with your hands if you can handle the warm plantains. 
  • Get to form sort of a dough holding everything together. 
  • Divide the dough into 6 equal balls and press them to form a patty/kabab. 
  • Spread them on a cookie sheet and bake at 350 degrees for 5-10 minutes in your toaster oven. (see notes)
  • Increase the temperature, drizzle drops of coconut oil on the kababs and broil for 5 more minutes till the edges are slightly golden brown.
  • Keep in mind that plantain is already cooked and other ingredients really do not need any cooking, so you can adjust the baking time accordingly.

  • Veggies - I used 1/2 cup of carrot juice pulp and a couple of handfuls of spinach chopped very fine. 
  • Baking - The patties shown in pictures above are baked in cupcake molds so that I get equally shaped patties. Next time though, I would divide the dough into 10-12 parts and make thinner patties. 
  • Amchur - you can substitute with some lemon juice, just make sure your dough does not become soggy.

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