Veggie kabobs (fwd)
Cheryl Singhal (csinghal@CAPACCESS.ORG)
Mon, 19 Aug 1996 22:49:03 -0400
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Several of you were kind enough to send me vegetarian Chili recipes. In
return, I'll share one of my vege recipes with the group.
This recipe is from India, but can be made almost anything from
"Italian" to Tex-Mex to India-Indian.
It takes some at-home preparation, though. :(
1 head of green cabbage
equal weight of yellow squash
Wash both and dry well. Peel Squash. Cut both veggies into cubes.
Beginning with the squash, drop by turns into the blender/food
processor. When you've used all of it and it's in pulp, empty into a
large strainer and drain well. Mix with enough (white flour for
Italian; cornmeal for Tex-Mex; besan for Indian; or cornstarch if you
haven't decided yet) to make a VERY thick paste.
Add: splash of buttermilk (1 or 2 T) max.
1/2 t salt
1/2 t black pepper
2 chopped chili peppers (red or green, your choice)
1/2 a large yellow onion, chopped
OPTIONALS: 1/4 t anise seed
1" cube of ginger root, finely minced
Mix well. Form paste into melon-ball sized balls (for the non-Yanks:
abt 1" diameter); they should be bite-sized. Deep fry in hot oil over
low heat for 3 to 5 minutes...until brown and crusty on outside.
For Italian, use your favorite spaghetti sauce.
For Tex-Mex, use your favorite Picante or BBQ sauce.
For Indian, see sauce recipe following.
DO NOT SIMMER THE KOFTA IN THE SAUCE MORE THAN 30 MINUTES, AND SERVE IT
*AT ONCE* over spaghetti or rice.
2 lbs yellow onion (or the small red ones if you have 'em)
1 clove of garlic
1 large can of tomato (or half-a-kilo of fresh)
handful of fresh coriander/ciltrano (or 1 T coriander powder)
Blend on HI until pulpy.
Meanwhile heat about 2 T shortening, and fry 1/2 t turmeric and 1 t
paprika. Add the onion mix and enough water to bring sauce to
8 servings. Simmer 20 minutes before adding kofta.
** I have also seen these things threaded onto skewers and grilled,
while being brushed with BBQ sauce. **
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City