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Thursday, March 1, 2012

Hare Kebabs

 Whenever there is a lunch/dinner at home the most difficult part is deciding on the appetizer/s.  I agonize over the fact that my repertoire of 'starters' is so limited and that everything has been done to death ! And so it was with the dinner I had recently. When it came to deciding on what to make I was left mulling again on dip with crackers and my patent mini cutlets.That is untill I had this brainwave of making Hare kebabs. My neighbour had told me her recipe of kebabs but when she was doing so I had been listening with only half a ear and so remembered only half the recipe. However small things like knowing only half a recipe have never really fazed me and since  I felt that I absolutely had to make kebabs and that nothing else would do so I went ahead and made them. And I must admit they came out looking and tasting good

Here is the recipe ( full and not half! )

Will make about 15-20 mini kebabs


1 cup chana dal
1/2 kg spinach
1 tsp garlic paste ( I had omitted it)
1tsp ginger paste
Juice of 1 lemon
1/2 tsp black pepper powder
2 tablespoon corn flour
1 bread slice
1 green chilli- very finely chopped
salt to taste
oil for deep/shallow frying


1.Wash and soak the chana dal for 3-4 hours. Drain the water and grind in mixer to make a paste.
2. Was the spinach well. Chop coarsely. Steam for 2-3 minutes. Grind in mixer.
3. Take a non stick pan. Put about 1 tablespoon oil in it .Add the dal and roast till all the water evaporates. Remove and keep aside.
4.In the pan put the spinach and without covering cook so that all the water evaporates and it becomes dry. Close the burner.
5.To the spinach add the dal , cornflour, bread, salt, garlic and ginger paste, pepper powder, green chilli, lemon juice. Mix well.
6. Lightly grease palms and shape into small kebabs.
7. Shallow fry or deep fry.
Serve hot  with green chutney