Muli Veg Kabab:
Hello, friends today I am going to share the recipe of muli/ Radish i.e. muli veg kabab. This is a very tasty and easy recipe. This recipe of muli veg kabab is mostly made in the winter season. Because in this season you will get fresh muli. The kababs are very tasty with fresh muli. If you make this made with kheema. So please do try this recipe of muli veg kabab.
1 ½ kg of muli (boiled and washed)
Onions 1 medium size chopped,
Ginger and Garlic paste 3 tablespoon
Bengal gram lentils ½ cup (chana dhal) (soak for one hour)
Garam masala recipe
Black cardamom 2
Cloves 5 to 6
Green cardamom 7 to 8
Mace ½ flower
Black pepper 15 to 20
Cinnamon stick 1 small piece
Cumin seeds 1 tablespoon
Fennel seeds ½ tablespoon
Turmeric powder ½ tablespoon
Red chili powder ½ tablespoon
Salt for taste
Coriander leaves 1 bowl
Onion one medium size (finely chopped)
Ginger 1 inch (finely chopped)
Green chilies 3 to 4 (finely chopped)
Grinder the garam masala:
Black cardamom, cloves green cardamom, mace, black pepper, cinnamon stick, cumin seeds fennel seeds grind these ingredients to make a fine powder.
Now take a bowl and add the dal (Bengal gram) which is soaked in water for 1hour. Add the 1 medium size of onion which is roughly cut and add ginger garlic paste of 1 tablespoon. Then add the grinded powder by sifting it mix all the ingredients properly.
STEP 2: Muli
After that squeeze the water of radish and then add it to the above mixture and mix the ingredients. In that now add 1 cup of water to it. Take all these ingredients of transfer into the pan and cover it which the lid. Heat on the low flame and wait for a boil.
STEP 3: Muli
To boil this one cup of water is enough it is not boiling then add still some water. After boiling cook it for 15to 20 mins on low flame. Then roast it well in order to dry the excess water off it without covering it with a lid.
When it gets cool then grind it in the grinder. Then again add the one medium-size onion which is finely chopped. In that add all green spices and mix well. Make the tikkis (circle shape) of the kabab mixture according to your size. It should be made small or medium size.
On the other side in the pan add 3 to 4 tablespoon of mustard oil for shallow fry. Now add kabab’s one by one on low heat. Then grease oil on the top side of the kababs. Check the kababs by turning on the other side of it. That it has fried or not.
When one side is cooked/ fried then turn it the other side to fry. Add a little more oil to make it tasty and crispy. When it fried on both the side then takes it on a serving plate by turning off the flame. Add some lemon juice on it to make it tasty.