Health Benefits of Veg kebab
1. Improves digestion
One of the biggest keys to keeping your digestive system on track is by eating a nourishing. The more color, the better.Think of it this way: if you clean your house, but you don’t take out the trash, it’s going to start to smell. And if you keep repeating this process, pretty soon your house won’t be so clean anymore.You must eat foods to help you eliminate waste and toxins. These veggie skewers will do just that.Every ingredient in this veggie kebab recipe contains fiber.
For example, pineapple is for digestion. Pineapple contains a digestive enzyme called bromelain. Bromelain functions as protease, an enzyme, and helps break down molecules into their building blocks, like amino acids.Studies have found that those consuming bromelain had better digestion, especially with breaking down proteins.When your digestive system is on track, everything else runs smoothly (literally). Our gut has been called our second brain, so this makes sense.
A lot of inflammation stems from the gut, as well, so most of the time, restoring your gut will aid in reducing inflammation system-wide. All autoimmune diseases (and most diseases for that matter) start with an inflammatory response that goes haywire.The only natural food source of bromelain is in pineapples, so next time you’re looking to help your digestive system, buy a pineapple!
2. Rich in vitamin C
I’ve talked before about how bell peppers are loaded with vitamin C. Vitamin C is a water-soluble vitamin that acts as an antioxidant to help protect your cells from damage. It also keeps your immune system functioning correctly.Studies have shown that consuming high amounts of vitamin C may help lower the risk of developing chronic illnesses, such as neurodegenerative disease, heart disease, and different types of cancer.Not only do bell peppers provide more than your daily needed intake of vitamin C, but zucchini, yellow squash, mushrooms, red onions, and pineapple also contain vitamin C. Basically, you’re getting a hefty dose of vitamin C to help protect your health with these vegan kebabs.
3. Boosts antioxidant support
Antioxidants are great for fighting against free radicals and lowering oxidative stress.All of these ingredients contain antioxidants. Onions, in particular, have an abundant supply of antioxidants.They also contain sulfur compounds, which help strengthen cancer defenses. Numerous studies have shown that consuming onions may help lead to a lowered risk of cancer development.
- 1 cup split gram dal (channe ki dal)
- 1 bundle (600 gm) spinach – only leaves, chopped very finely
- 3 tbsp oil
- 3 slices bread – broken into pieces and churned in a mixer to get fresh crumbs
- 3 tbsp cornflour
- 2 green chillies – chopped finely
- ½ tsp red chilli powder
- ½ tsp garam masala
- ¾ tsp salt or to taste
½ tsp dry mango (amchoor) powder
- ½ cup grated paneer (75 gm),
- ¼ cup chopped green coriander
- ½ tsp cumin (jeera)
- seeds of 2 black cardamom (moti elaichi)
- 3-4 black peppercorns (saboot kali mirch),
- 2-3 cloves (laung)
Crush cumin, seeds of black cardamom, peppercorns and cloves together.
Clean, wash dal. Pressure cook dal with the above crushed spices, ½ tsp salt & 2 cups water. After the first whistle, keep the cooker on slow fire for 15 minutes. Remove from fire and keep aside.
After the pressure drops down, mash the hot dal with a karchhi or a potato masher. If there is any water, mash the dal on fire and dry the dal as well while you are mashing it. Remove from fire.
Discard stem of spinach and chop leaves very finely. Wash in several changes of water. Leave the chopped spinach in the strainer for 15 minutes so that the water drains out.
Heat 3 tbsp oil in a kadhai. Squeeze and add spinach. Stir for 8-10 minutes till spinach is absolutely dry and well fried. Add paneer and coriander. Cook for 1 minute. Remove from fire and keep aside.
Mix dal with – fresh bread crumbs, cornflour, spinach-paneer, green chillies, salt and masalas. Make small balls. Flatten slightly.
Cook them on a tawa with just 2-3 tbsp oil till brown on both side.
When done shift them on the sides of the tawa so that they turn crisp and the oil drains out while more kebabs can be added to the hot oil in the centre of the tawa. Remove the kebabs on paper napkins. Serve hot with hari chutney.
High-Fibre Diet: These Scrumptious Matar Ke Kebab Balances Healthy
Kebabs are one of the most popular Indian snacksThe vegetarian kebabs has a huge fan base tooHere is a yummy Hara bhara kebab recipe that you can try at home.
Let’s just agree that no get-together or dinner party is complete without some decadent kebabs on the table. Pair them with spicy mint chutney and some sliced onions on the side and we need nothing more to satiate our souls! And while kebabs mostly refer to meaty treats, the vegetarian versions have pampered our taste buds equally. As much as one would love to gorge on a succulent galouti or malai chicken kebab, the hariyali veg kebab could be a scrumptious treat as well.
If you thought vegetarian kebabs only had to do with paneer or aloo, then you are in for a huge surprise. From crunchy corn to creamy dahi kebabs or a lip-smacking mix of vegetables, the vegetarian fare of kebabs is endless. And if you are someone who loves to opt for something different and experiment in your kitchen, we’ve got a yummy kebab recipe made with matar (green peas) that might also prove to be a healthy treat!
Green peas, traditionally are a winter food, but nowadays, one can buy them frozen all year long. And thus, one can add endless dishes made with the vibrant tiny balls in our meals. These matar ke kebabs are one of those delicious dishes that pack health and flavour equally. The combination of green peas with spinach makes it a high-fibre snack coupled with lip-smacking flavours of green chilli, ginger and black pepper. This mix is dusted with chickpea flour and pan-fried in minimal oil till crisp!
What to serve with mushroom soup
1. Hara bhara kabab are best when served just out of the pan since they are crispy. They tend to loss the crispness when cooled down because they are not deep fried.
2. They can be served any time of the day with a Green chutney or a Pudina chutney.
3. If you have kids who love burgers, then they may like these hara bhara kabab as patties in veg burger, inside the burger. But you can also use some tomato ketchup or eggless mayo.
If you like this, try these:
1.Potato Mushroom Kebabs
Vegetarians rejoice! A melt in your mouth veg kabab recipe with medley of mushrooms, potato and paneer, coated in besan and fried on slow heat. Served with a tangy achaari dip to balance the flavors.
2.Chatpattey Coconut Kebab
A melange of potatoes, carrots and spinach coated with desiccated coconut and fried crisp. Served with a minty pine nut sauce. A veg kabab recipe with a healthy dose.
These melt-in-the-mouth kebabs are made with finely minced mutton and shallow fried in desi ghee and here is a quick and easy recipe for you to make these royal treats at home and relish as an appetizer. One of the most loved recipes of the Awadhi Cuisine. It is known to have originated in Lucknow. Minced meat kebabs rich in masalas made nawabi style. Usually served with the ‘ulte tawa ka parantha‘.
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