For as long as I remember, if some restaurant happened to have hara bhara kabab on their menu, I would never miss ordering them. Somehow the color, crunch and taste of these kababs is unbeatable! I have another variant of this Hara Bhara Kabab already on the blog – Check it out!
In this recipe, I have introduced plantains into the recipe. Plantains act like good binding agents and wonderfully complement the other veggies here. I totally skipped the deep frying part and opted to just cook these on a skillet with a little oil. Trust me – these are still as crunchy and tasty as the original kababs. Don’t take my word for it – give this recipe a try! 20 min and you will have this all ready at the dinner table 🙂
Video Recipe below:
I had this idea of doing beetroot channa patties for a long time – unfortunately due to work, I never got around to trying it! I am a little picky about beetroot – I like it in cooked in some specific dishes 🙂 But because it is high in iron content and very nutrient-rich, it is generally good to include in the diet in different ways – hence I tried these cutlets!
Most Sundays I end up with this huge dilemma about what to prepare for breakfast. Typically, most weekdays I end up having some kind of sandwich for breakfast and so I really look forward to having something different on the weekend. Something that is quick to prepare too! I don’t want to spend most of my morning just preparing breakfast 🙂 🙂 Thats when pancakes come to the rescue!
This kosambari/salad is a part of any festival celebration in Karnataka! I love this kosambari because it’s super easy to make and also probably because I associate it with festivals, it tastes special. Normally apart from festival days, I never used to prepare this at home! But while I thinking about great evening snacks, it struck me that this is an amazing snack 🙂 You don’t have to prepare this for just festivals or special occasions, right?