Ingredients:
Fresh green leaves 4 cups coarsely chopped gram flour 1/2 cup Onion 1/2 cup chopped green chilly 1 tsp chopped garlic 1tsp chopped Ajinomoto 1/2 tsp mutton masala 1 tsp chilly powder 1/2 tsp Salt to taste oil for frying Preparations:  (Before start cooking Soak skewers in water for 30 minutes.) Take the chopped green leaves in a bowl, add all the above ingredients. kneed well. No need to add water.Kneed like dough. Lightly wet your hands. One portion mixture at a time, pack layer on the length of the skewer. Set aside. Now heat oil in a frying pan Line up skewers on the hot pan. Turn the skewer occasionally. Remove when nicely done, it will turn bit black when fried but make sure you don’t burn the kabas to make it black Drain thoroughly, and place on absorbent paper. Serve hot. Enjoy this tempting Green leafy seekh kebab with any sauce of your choice as starter or snack.  |
Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...