Wednesday, 20 November 2013

Leftover Delight- Mini Kababs

Leftovers are a dilemma in every kitchen. Dilemma, because as a cook, you know the hard work that goes into making a dish as well as the costs involved (thanks to the rising inflation) and at the same time you do not want to present the same dish again to your family who eagerly wait for that one relaxed meal of the day. With today's recipe, leftovers will no longer be a dilemma at least with curries involving peas and beans (chole or chick peas, rajma or kidney beans, black chana, or green peas). I had half a bowl of green peas curry leftover from last night's dinner and today made these superbly easy and tasty kababs in just under half an hour. Now isn't that a leftover delight!

Leftover chole, or green peas curry, or rajma or the like
2 tsp maida
2 tsp cornflour
Handful of coriander leaves chopped
Oil for frying 

Heat a skillet and dry out the water from your leftover curry till just the base gravy remains (onions, tomatoes or the base with which you have prepared the curry). Remove from heat and cool. Transfer the dried gravy onto a blender and make a smooth paste. In a separate bowl, add the maida and cornflour and add the blended paste. Mix well with your hands. Tip in the coriander and mix once again. Now, take a toothpick and with a small quantity of the mixture make a cylindrical kabab around the stick leaving the ends free. Repeat for the rest of the mixture and fry on medium heat until evenly browned on all sides. Enjoy!