Vegetarian Seekh Kebabs


Kebab is a broad term covering a wide variety of grilled meat dishes. Although often cooked on a skewer, many types of kebab are not. Kebab dishes can consist of cut up or ground meat or seafood, sometimes with vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew.

Today I tried a vegetarian version of these lip smacking seekh kebabs that can be prepared at home.


The vegetarian version is loaded with veggies, flavorful spices & cooked in not so authentic manner. I do not have a coal lighted barbecue/mini tandoor/sigree. 😦 I have it on my list of things to add and improve my kitchen 🙂



  • Potato -3
  • Carrot-2
  • Peas- 1/4 cup
  • Corn – 14 cup
  • Onion- 1
  • Green chilli- 4-5 (depends on taste)
  • Coriander – a little
  • Panut powder 3Tbsp
  • Mint -5-7 leaves
  • Ginger garlic paste – 1 ½ tsp
  • Crushed dry red chilli – 1 Tbsp
  • Bread Crumbs – 1 bread
  • Roasted Besan/gram four – 6-8 Tbsp
  • Garam masala – 1 tsp
  • Salt – to taste
  • Cumin Powder – 1½ tsp
  • Kashmiri red chili – 2 tsp
  • Lemon Juice – 1½ tsp
  • Butter/ olive oil
  • Boil and mash the potatoes.
  • Boil carrot, peas, corn in a microwave and then let it cool for 10 minutes before grinding it in a mixer, pulse the veggies until very finely chopped – kind of minced.
  • Add – onion, green chili, coriander, mint leaves and process it to a very fine mixture. You can add ginger and garlic to this mixture if you wish to use fresh paste vs. bottled ginger garlic paste.
  • Transfer all the contents  (potatoes, veggies, onion -ginger- garlic- corianer paste) into a mixing bowl.
  • Add 3 tbsp nut powder (I used raosted peanut powder) , cumin powder, kashmiri red chili powder, garam masala, ginger garlic paste, lemon juice & salt to taste.
  • Using hands, mix all the ingredients together. Add the roasted besan, &  bread crumbs. Mix all ingredients making a dough kind of, if it is very sticky and has much moisture and not forming into dough, add more Roasted besan & Bread Crumbs.
  • After it starts turning into dough kind of mixture, let it rest for 10-15 minutes minimum.
  • Grabs small portion and start shaping into slight oblong shape. You may press the kebabs on the seekh/ skewers at this time or cook it and then put it on skewers. If you plan on putting the skewers now, dip your hands in water, and shape the seekh kebab in the skewer using your hands. Make sure the kebab mixture is nicely distributed over the seekh, thickness should be equal in all sides, otherwise it may fall while cooking.
  • Since I do not have  a coal lighted barbecue/mini tandoor/sigree, I decided to cook the kebabs over a chalni (sieve). I decided to cook 2 kebabs at a time in the chalni, so that its easy to turn them around. I did not use the skewers while cooking it. I inserted the skewers at the end before serving. Another tip: if you used skewers for cooking , please soak the skewers in water for 20 mins so that they don’t burn.FullSizeRender-2
  • Once you see the crisp reddish- black layer, take them out, spread some butter, sprinkle chaat masala and lemon juice and serve it hot.
It is still possible to enjoy the soft veg seekh kebabs even without a tandoor at home. Hope you will give it a try!



Finally the Purple cabbage tikkis are here!

I was grocery shopping and saw the purple cabbage. The color attracted me and I wanted to try something new with it. Aloo Tikkis are very popular north Indian snack. But these days we are all so conscious of our health, I thought why not use the purple cabbage as the main ingredient to make this tikki.

These tikkis are colorful, crunchy and healthy options for your next burger recipe.



  • Small potato, boiled and mashed– 2
  • purple cabbage, shredded – 2 cup
  • ½ red bell pepper, finely chopped
  • salt to taste
  • Small onion, finely chopped – 1
  • green chili, chopped -1-2 (depends on how spicy you want)
  • garam masala powder – ¼ tsp
  • red chili powder – 1 tsp
  • dried mango powder (amchoor) – 1 tsp
  • oil spray to cook


  • Take a mixing bowl. Add all the ingredients to it except oil, and mash well.
  • Divide the mixture into 8-10 equal sized balls. Gently flatten them.
  • Heat a flat pan. Spray some oil to it and let it cook, turning occasionally on either sides
  • Remove from the pan when there is brownish crust on either side.
  • Serve hot with your favorite ketchup or chutney. Enjoy!


Try and let me know did it turn out !!!



Khaman dhokla (Gujarati: ઢોકળા) is a vegetarian food item that originates from the Indian state of Gujarat. It is a savory steamed cake made from fermented batter derived from rice and chickpea splits. Dhokla is soft and fluffy, mildly tangy-sweet and a great snack anytime of the day. It can be eaten for breakfast, as a main course or as a side dish.

Every time my husband and I would bring the ready to eat dhokla’s available in Indian stores, I would say, I should try making it at home sometime. I was talking to my mom when I  mentioned it to her about buying the dhokla maker next time I’m in India.  Guess what!!! In my next parcel – I received the idly- dhokla maker. I adored this combo. Love the size of the cooker. I must say it is perfect size for two people and can easily serve unto 6 people. Mom’s are the simply the best!!

The first time I made dhokla using a ready made mix, it did’t turn out good. Next time I decided to try making it from scratch and it came out real good!


As you read below, I have cooked it using steaming technique in the dhokla maker. Since my dhokla maker had both idly & dhokla plates, I tried making dhokla in idly plates/pan.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

Dhokla batter

  • 5 cups besan/gram flour
  • 1 tbsp rava or semolina (optional)
  • 3 tsp ginger-green chilies paste, 1 inch ginger + 3 or 4 green chilies crushed in a mortar-pestle
  • 2 to 3 pinches of turmeric powder
  • a generous pinch of asafoetida
  • 5-2 tsp eno or fruit salt or ½ to ¾ tsp baking soda
  • 1 tsp salt or as required
  • 1 tsp lime juice
  • 1 cup water or add as required- the amount of water required depends on the quality of gram flour, so add as required to make a thick yet flowing batter.


  • 2 tbsp oil
  • ⅓ cup water
  • 1 tsp mustard seeds
  • 1 sprig curry leaves, about 8 to 10 curry leaves
  • 2-3 green chili (optional)
  • 1 tsp lime juice
  • 2 tsp sugar


  • 2 tbsp chopped coriander
  • 2 tbsp grated coconut

Step to Khaman mini dhokla recipe:

  1. You may grease a steamer pan with ¼ tsp oil or use olive/vegetable oil spray. I like to spray a little oil and spread using your finger.
  2. Take 1.5 cups besan/gram flour in a mixing bowl.
  3. Add 2 to 3 pinches of turmeric powder, a pinch of asafetida, 1 tsp lime juice and 3 tsp ginger-green chilies paste (I like to add three-four green chillies and 1inch ginger to the mixer and make a paste) and salt as per taste. Tip: avoid adding too much of turmeric powder as then the fruit salt or baking soda reacts with the turmeric powder and makes it red in color, thereby giving reddish specks or tones in the dhokla.
  4. Add 1 cup water or as required to make thick yet flowing mixture.
  5. Add 1 tbsp rava or sooji. This is entirely optional.
  6. Mix them together to a smooth thick batter without any lumps.Tip: The batter should be thick yet flowing. If the batter become thin, add 1 to 2 tbsp sooji/rava or besan.
  7. Take 2 to 3 cups of water in a steamer pan or electric cooker or pressure cooker and bring it to boil. The amount of water to be added depends on the size of the steamer or pressure cooker.
  8. To leaven he dhokla mix commonly used fruit salt ENO is used, which is comprised of 60% baking soda and 40% citric acid. Add 1.5 tsp eno or fruit salt. Some people prefer the alkaline taste and can add upto 2tsp of fruit salt. You may use baking soda too, however baking soda gives the soapy aroma if used in excess. If yoy are adding baking soda, then add from ½ tsp to ¾ tsp. Tip: Both Eno and baking soda react with turmeric powder and gives a reddish tinge or spots in dhokla. So just add little turmeric powder or skip it completely.
  9. Begin to stir the eno with the batter briskly and quickly. The fruit salt should be mixed evenly with the batter or else you get uneven texture in the dhokla.
  10. The batter would become frothy and bubbly, so you have to be quick.
  11. Pour the batter in the greased pan. Gently shake so that the batter evens out in the pan.

Steaming khaman:

  1. Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the dhokla batter. When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
  2. Steam for 12 to 15 minutes on a medium to high flame.
  3. To check, insert a toothpick/greased knife and if it comes out clean, the dhokla is done. Tip: If the toothpick has the batter on it, then you need to steam for some more time.
  4. Remove the dhokla in a plate. If the pan is greased well, the khaman can be removed easily on the plate.
  5. If you have used a dhokla pan, slice the khaman and keep aside. If you have prepared it using idly pan, no need for slicing.


Tempering the khaman mini dhokla:

  1. Take a small pan, heat 2 tbsp oil.
  2. Add 1 tsp mustard seeds and allow them to crackle.
  3. When the mustard seeds are crackling, add 8 to 10 curry leaves and to 1 -3 green chiliies (optional).
  4. Then add ⅓ cup water. Be careful while adding water as the mixture sizzles.
  5. Add 2 tsp sugar.
  6. Stir and allow the tempering mixture to come to a boil.
  7. Pour this tempering mixture evenly on the khaman dhokla.
  8. Garnish using 2 tbsp chopped coriander seeds and 2 tbsp grated coconut.
  9. You can serve with coriander chutney/ tamarind chutney/ enjoy as it is.


Hope you like my recipe. Please try and share your comments.