Wednesday, July 8, 2009

Tuna-lentil Kebabs

Though these aren’t the actual grilled kebabs, these are just as tasty and only get better as appetizers. This interesting recipe combines the goodness of lentil and fish to make it a perfect snack with a healthy streak.

Cans of Tuna in water: 2
Channa Dal: 1/2 cup
Ginger (sliced): 1 tablespoon
Garlic (sliced): 1 tablespoon
Green chillies (chopped): 5-6
Curry leaves: a sprig
Red onions (chopped): 1/2 cup
Chicken masala: 1 1/2 tablespoon
Oil to fry
Salt to taste
Wooden skewers: 30

Soak the channa dal in water for a minimum of 3o mins and grind it coarsely. Add the chopped onions, ginger, garlic, curry leaves and chicken masala and once again run the mixer .Make sure that it doesn't become a smooth paste because we need to get the crunch of the lentil and the spices. Add the tuna (water completely squeezed out) into this paste and mix well. If the mixture gets soggy by any chance, just add a little bread crumbs which will soak up the extra moisture. Add salt if necessary. Shape them into finger sized kebabs.

Meanwhile soak the skewers in cold water for about 15 mins. Pierce the skewers into the kebabs and fry them until golden and crisp.We have nothing more to say...Just go ahead and try it !!!!


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