Recipe of Quick Veg seekh kabab sizzler

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Award-winning Veg seekh kabab sizzler. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Veg seekh kabab sizzler, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Veg seekh kabab sizzler delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Veg seekh kabab sizzler using 41 ingredients and 16 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Veg seekh kabab sizzler:

1. for veg seekh:
2. 1/2 cup whole red lentils
3. 1 piece ginger
4. 8-10 flakes garlic
5. 1 green chillies chopped
6. 1 tsp cumin seeds
7. 3-4 tbsp oil
8. 2 powdered cloves
9. 4 green cardamom powdered
10. 3 tbsp cornflour
11. 1/4 cup paneer
12. 1 potato - boiled and grated
13. 1 tsp Chilli powder
14. 1 and 1/2 tsp chaat masala
15. 2 tbsp lime juice
16. 3 tbsp capsicum very finely chopped
17. 3 tbsp onion very finely chopped
18. 2 tbsp melted butter
19. as required Makhani sauce
20. 1 cup tomato puree
21. 2 tbsp desi ghee or butter
22. 2 tbsp oil
23. 1 and 1/2 tsp ginger garlic paste
24. 1 tbsp dry fenugreek leaves
25. 1 tsp tomato ketchup
26. 1/2 tsp jeera
27. 2 tsp dhaniya powder
28. 1/2 tsp garam masala
29. 1/2 tsp red chilli powder
30. 1/2 cup water
31. 1 cup milk
32. 3 tbsp cashew nuts
33. for Vegetable Bed:
34. 2 carrots - diecd into small cubes
35. 1 cup shredded cabbage
36. 2 small onion - cut into rings
37. 1/4 cups finely chopped beans
38. 1/4 cup boiled corn
39. 1/2 tsp chat masala
40. To taste salt
41. as required Mint leaves for decorations

Steps to make to make Veg seekh kabab sizzler

1. Soak masoor daal for 2 hr Strain. Grind dal, ginger, garlic, green chillies, cumin seeds to a thick smooth paste using a little water. Keep dal paste aside
2. Heat 3 tbsp oil in a heavy bottom kadhai, add daal, stir fry for 4-5 min. On low heat till dal is dry and does not - stick to the bottom of kadai. Remove from heat.
3. Mix powdered cloves, green cardamom, cornflour, paneer, potatoes, salt, red chilli powder with dal. Add lime juice, chopped capsicum, chopped onion. Mix well. Add butter.
4. Take a ball of dal paste and press on a skewer. Gently pull out the skewer. Keep aside
5. For makhani gravy : soak cashew nuts in a little warm water for 10-15 mins. Drain cashewnuts. Grind in a mixer to a very smooth paste using about 2 tbsp water.
6. Heat oil and ghee or butter in a kadhai. Reduce heat. Add cumin seeds. When it turns golden, add ginger garlic paste.
7. When paste starts to change, add tomato puree cook it till dry.
8. Add fenugreek leaves, and tomato ketchup. Add masala--dhaniya powder, garam masala, salt, red chilli powder, mix well for a few seconds, cook till oil separates.
9. Add cashew paste. Mix well for 2 mins. Add water. Boil. Simmer on the low flame for 4-5 mins. Remove from heat. Let it cool.
10. Add milk to masala to get a thick curry, mix gently. (remember to add milk only after the masala is no longer hot to prevent the milk from curdling. Heat curry on low heat. Keep aside.
11. For veggies bed:Heat oil add onion, cabbage boiled corn, & carrot and saute for 2-3 minutes. Till crips tender, add salt and beans and chat masala. Stir for a min. And keep aside.
12. At serving time pan fry the seekh in tbs oil on a pan to a light brown colour.
13. Remove the iron sizzler plate from the wooden base. Put 2-3 tbsp water and oil mixture in the wooden base and keep aside. Rub oil generously on the iron plate on both side. Heat the plate by keeping it directly on flame. Let it get very hot. Reduce flame.
14. While the iron plate is on heat. Reheat the makhani sauce on the other burner.
15. When the plate is hot enough and still on heat. Place a few cabbage leaves. Spread vegetables. Arrange 4-5 seekh on the veggies. Spoon hot sauce on the seekh and veggies.
16. Place iron plate on the wooden base to sizzle and smoke. Spoon some oil and water on iron plate too. Serve as it is for Snacks or with paratha for a main meal.

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