Vegetarian Shami Kebab..Guest post by Subha.

 Today I have a very special guest in my blog my dear friend Subha who is such a wonderful friend a great human being a loving mom to her lovely daughter who is an inspiration to her lovely  blog Subha's Dairy Free Treats.

I met Subha in one of fb's group who then became a very close friend .I got attracted to the blog since its unique and filled with super yummy recipes which are all dairy free .So all those allergic to dairy products and you still want to have something yummy look up for Subha's Space you will never regret. Now over to Subha.

I got introduced to Gloria through blogging and within a short time, we became very close friends. I love her cake recipes. I am not an expert in baking and Gloria’s space is one of the most inspiring blogs for me. She has a great collection of recipes and I was so thrilled when she told me to do a guest post. It is a great pleasure to do this and I am so glad that I have found her on this blogosphere - someone who is very genuine and sincere, who I can rely on, share my feelings with no hesitation..

This recipe is adapted from Vah chef’s video but I have made several alterations to suit our diet (as I usually blog only dairy free recipes). I am sure you all would definitely love this Kebab. It has amazing texture – crispy outside and soft inside. You can impress your family members or guests with this Kebab. I am absolutely sure about that. Now, over to the recipe..

Ingredients:

Raw Bananas / Plantain	3 medium
Channa Dal	1/2 cup
Cashews	1/2 cup
Pomegranate seeds	3 tbsp
Finely chopped onion	1/2 cup
Chopped Coriander leaves	2 tbsp
Coriander powder	2 tbsp
Green chillies	1 or 2 small
Cumin seeds	1/2 tsp
Turmeric powder	1/4 tsp
Amchur Powder (Dry mango powder)	1/4 tsp
Chopped ginger	1 tsp
Chopped garlic	1 tsp
Chat Masala	to sprinkle on top
Red chilli powder (optional)	as needed
Salt	as needed
Oil	as needed

Method:

1.       Boil the raw bananas with enough water. Please make sure it does not overcook as we do not need it mushy. Peel, mash and keep them aside after discarding their skin.

2.       Boil the channa dal till it is almost done. Here also, please make sure not to overcook. Drain the water.

3.       In a hot pan, add a little oil. When the oil becomes hot, add cumin seeds. Add chopped onions when the cumin seeds crackle.

4.       When the onions turn light brown, add chopped ginger, garlic and green chilli. Sauté till the raw smell goes. Add turmeric powder, chilli powder (optional), coriander powder, Amchur powder and salt. Add the channa dal and mashed raw banana (I put them in mixer for about 10 seconds as I was finding it hard to mash). Mix well. Check salt and switch off the flame. Allow to cool.

5.       In a mixer, make a fine powder of the cashews.

6.       Mix the cashew powder with pomegranate seeds, coriander leaves and a bit of salt. This is the stuffing which will go inside the Kebab.

7.       Divide them into small equal parts (I got around 10 small balls) and make them into tiny balls.

8.       Take the raw banana – channa dal mixture and make medium sized thin patties with your palm (I got 10 of them). Put the cashew stuffing, close and make them back to thick patties. Now you would have the patties with the cashew stuffing inside. Make 10 patties like these. Shallow fry them in oil and sprinkle chat masala on top.

9.       Serve with chutneys of your choice.