Unique Recipes For Shravan Maas by Chef Ranveer Brar

Shravan, a fasting period, is a religious practice observed by the Hindus and interestingly, it has a lot to do with good health. But with Shravan, the search for a unique vrat recipe begins. Chef Ranveer Brar, is at your rescue with unique recipes from his kitchen, to keep your vrat food interesting. 

Attached are recipes for -

Veg Keema

Veg Seekh Kabab

Eggless Omelette

Veg Galauti Kabab

VEG SEEKH KEBAB RECIPE

Preparation time 30 minutes

Cooking time 10-12 minutes

Serving 4

Ingredients

For Kebab Mixture

1 cup Chana Dal, soaked, boiled, चना दाल

1 cup Soy Granules (For Kebab Coating), सॉया ग्रैन्यूल्ज़

½ cup Green Beans, finely chopped, हरी बींस

1 medium Carrot, peeled, grated, गाजर

1 inches Ginger, chopped, अदरक

2-3 Fresh Green Chilli, Chopped, हरी मिर्च

1 tbsp Ghee, घी

2 large, Potatoes, boiled, आलू

1 tsp Turmeric, हल्दी

1 tsp Degi Red Chilli Powder, देगी लाल मिर्च

2 tsp Coriander Powder, धनिया पाउडर

¼ tsp Cumin Powder, ज़ीरा पाउडर

Salt to Taste, नमक

2 tbsp Soy Granules Powder, सॉया ग्रैन्यूल्ज़

¾ tsp Prepared Kebab Masala, तयार कबाब मसाला

For Kebab Masala

4-5 Black Cardamom, बड़ी इलाइची

7-8 Green Cardamom, छोटी इलाइची

1 small Mace, जावित्रि

2 tbsp Black Peppercorn, काली मिर्च

1 tsp Salt, नमक

Green Cucumber Chutney

½ no medium Green Cucumber, cubed, हरा खीरा

1 medium Onion, cubes, प्याज़

½ no Capsicum, cubes, शिमला मिर्च

3-4 Green Chilli, chopped, हरी मिर्च

½ small bunch Mint Leaves, पुदिना के पत्ते

½ small bunch Coriander Leaves, धनिया के पत्ते

½ tsp Lime Juice, निम्बू का रस

Salt to taste, नमक स्वाद अनुसार

Garnish

Onion rings, लच्छा प्याज़

Lime wedges, निम्बू

Coriander sprigs, हरा धनिया

Mint sprigs, पुदिना

Process

For Kebab Masala

● In a blender add in black cardamom, green cardamom, mace, black peppercorns and salt. Blend

to a smooth powder. Keep aside for later use.

For Kebab

● Blend soy granules into fine powder and keep aside for later use.

● Blend chana dal into a blender to a smooth paste. (do not use water while blending).

● In a non-stick pan heat ghee. Add in ginger, green chilli and saute for a minute to release it’s

rawness.

● Add in chopped vegetables, turmeric, coriander powder, cumin powder and saute for 2-3

minutes. Add in grated boiled potato, adjust salt and mix well.

● Transfer this mixture into a mixing bowl, add in soy granules powder, prepared kebab masala

and mix well.

● Keep the mixture aside for 30 minutes.

● Now shape the mixture into long flat tubes onto ice-cream sticks or wooden bamboo skewers

and place onto a hot greased grill pan. Cook for 2-3 minutes on medium flame until it turns

golden brown, crisp from all the sides. Brush with ghee id required.

● Arranger cooked kebabs onto a serving plate.

● Serve with chutney, onion rings and mint, coriander leaves.

For Chutney

● In a blender add in cucumber, capsicum, onion, green chilli, mint leaves, coriander leaves, salt

and lime juice. Blend into a smooth paste.

Note

For better taste while cooking dal add in salt, turmeric powder and green cardamom.

EGGLESS OMELETTE/ BINA ANDE KA OMELETTE

Preparation time 10 minutes

Cooking time 15-20 minutes

Serving 2

Ingredients

½ tbsp Oil, तेल

1 tsp Butter, मक्खन

1 medium Onion, chopped, प्याज

2 Green chilli, chopped,  हरी मिर्च

½ inch Ginger, chopped, अदरक

1 medium size Tomato, chopped, टमाटर

1 tbsp Coriander leaves, chopped, धनिया पत्ता

¼ cup Process cheese, grated, चीज

For Batter

1 Bread slice, (trim the edges), ब्रेड स्लाइस

1 cup Gram flour, बेसन

⅓ cup Refined flour, मैदा

Salt to taste, नमक स्वादअनुसार

¼ tsp Sugar, चीनी

1 tbsp Saffron water, केसर का पानी

1 cup Milk, दूध

½-¾ cup Water, पानी

1 tsp Baking soda, बेकिंग सोडा 

1-2 tbsp Melted butter, मक्खन

Other Ingredients

1 tbsp Oil, तेल

1 Tomato, cut into half, टमाटर

1 medium size Boiled potato, diced, आलू

Salt to taste, नमक स्वादअनुसार

Black pepper powder, काली मिर्च पाउडर

For Bread Omelette

1 tsp Oil,तेल

2 Bread slice,  ब्रेड स्लाइस

1 tbsp Butter, मक्खन

3-4 tbsp Process cheese, grated, चीज

For Garnish

Coriander sprig, धनिया पत्ता

Process

In a non-stick pan, add oil, butter. Once it's hot add a little onion, green chilli, ginger, tomato and saute it well.

Add coriander leaves and saute for a minute.

Now, pour a ladle full of batter and rotate the pan so that it spreads evenly all around.

Cook till the underside is done and the edges begin to loosen

Add grated cheese on one side and roll.

In a non-stick pan, add oil once it's hot, add tomato and potato.

Season it with salt and pepper and cook until it's light brown in color.

Serve hot with charred tomatoes and potatoes. 

For Batter

In a bowl, add trim bread slice, gram flour, refined flour, salt to taste, sugar, and saffron water.

Add milk, water, baking soda and whisk it well.

Make sure there's no lumps or you can bend it with the help of a hand blender.

In a non-stick pan, add butter once it's melted, pour it into the batter bowl and whisk it again nicely.

Keep aside for further use.

For Bread Omelette

In another non-stick pan, add oil once it's hot, add remaining onion, green chilli, ginger saute it well.

Add tomatoes, coriander leaves and saute for a minute.

Pour a ladle full of batter  and rotate the pan so that it spreads evenly all around.

Apply butter on both the bread slice, place the bread slice on the pan butter side upward.

Flip the omelette on the other side, add grated cheese and fold it from all the sides.

Place the other bread slice on top and then flip it so that the other bread slice gets toasted.

Once the surface crisps up, take it off heat.

Serve hot.

VEG GALOUTI KEBAB

Preparation time 15-20 minutes

Cooking time 15 minutes

Serving 2

Ingredients

For Kebab Paste

1 ½ cups Rajma - boiled (राजमा)

½ cup Elephant Foot Yam - boiled (सूरन)

1 heaped tbsp Ghee (घी)

10-12 Cashew Nuts (काजू)

Salt to taste (नमक स्वादानुसार)

1 tsp Ginger-Garlic Paste (अदरक लहसुन का पेस्ट)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

For Kebab Masala

1 tsp Stone Flower (दगड़ फूल)

4-5 Black Cardamom (बड़ी इलायची)

2 tsp Black Peppercorns (काली मिर्च के दाने)

2 tsp Coriander Seeds (धनिया के बीज)

5-6 Green Cardamom (हरी इलायची)

2 inches Cinnamon Stick (दालचीनी)

2 Mace (जावित्री)

1 tsp Black Cumin Seeds (शाही जीरा)

½ small Nutmeg (जायफल)

A few Rose Petals (गुलाब की पंखुड़ियां)

Other Ingredients For Veg Galouti Kebabs

2 tsp Fried Onion - chopped (तले हुए प्याज़)

Salt to taste (नमक स्वादानुसार)

1 tbsp roasted Gram flour (भुना हुआ बेसन)

Ghee for frying (घी)

For Smoking

2 hot Coals (जलता हुआ कोयला)

3-4 Cloves (लॉन्ग)

1 tsp Ghee (घी)

For Chutney

5-6 Walnuts - roasted & chopped (अखरोट)

½ tsp Fennel Seeds (सौंफ)

2-3 fresh Green Chillies - chopped (हरी मिर्च)

1 cup Curd (दही)

Process

For Kebab Paste

First in a pan add ghee, cashew nuts and fry them until golden brown.

In a bowl add rajam, elephant foot yam, fried cashew nuts, salt, ginger-garlic paste, degi red chilli powder and mix everything properly.

Now add it in a grinder jar and grind it into a proper paste.

Then remove it in a bowl and add fried onion, kebab masala, salt, gram flour and mix it properly until well combined.

Take coal and burt it until red hot and then place in a metal bowl add cloves, ghee and keep this in the kebab mixture bowl and cover it for 5-6 minutes.

Then remove the cover and the small bowl, mix the mixture ones and shape round kebabs of equal portion and keep aside for further use.

After that heat a non-stick pan and add ghee on it and place the shaped kebab and fry until golden brown from both sides.

Remove a serve warm with chutney.

For Kebab Masala

In a pan dry roast all the whole masala until fragrant.

Then cool them a little bit and grind it into a proper powder. Keep aside for further use.

For Chutney

In a bowl add curd, chopped walnuts, fennel seeds, green chillies and mix everything properly. Serve with kebab.

VEG KEEMA MASALA

Preparation time:- 15 minutes + 20 minutes soaking time

Cooking time:- 25 minutes

Serving:-  2-3

Ingredients

2 tbsp Oil 

4 tbsp Ghee 

1 ½ cup Soya mince,Soaked

Salt to taste

¾ cup Masoor dal,Soaked

½ cup Cauliflower

2 tbsp Ghee

For first curd paste

½ cup Curd

1 tsp Red chilli powder

½ tsp Turmeric

1 tsp Coriander powder

½ tsp Garam masala

For second curd paste

¼ cup Curd

Salt to taste

½ tsp Red chilli powder

½ tsp Coriander powder

For Tempering

2 tbsp Ghee

½ tsp Cumin seeds

¼ tsp Asafoetida

½ tsp Red chilli powder

1 tsp Coriander powder

¼ tsp Garam masala

2-3 Clove

1-2 Cardamom

1 inch Cinnamon stick

⅓ cup water

½ cup Fresh tomato puree

2-3 Green chilli, chopped

For garnish

2 tbsp Fresh coriander leaves, chopped

 Process:-

●Soak soya in water with  ¼ tsp of salt for at least 20 minutes

● In a kadai, heat ghee add soya mince and saute for 3-4 minutes

● Then add red chilli powder, turmeric powder, coriander powder, garam masala in curd mix well and add the mixture in the keema and cook well

●Then add soaked masoor dal and cook for 4-5 minutes

● Then add minced cauliflower, ghee and saute

● Now again, add red chilli powder, coriander powder and salt in curd and mix

● Then add the mixture in the keema, cook and remove keep aside.

For tempering

● In a pan, heat ghee add cumin seeds and asafoetida(Hing)

● Then add red chilli powder, coriander powder, garam masala, clove cinnamon, cardamom  and little water

● Then add fresh tomato puree, green chilli and cook till the oil comes on top

● Then add the prepared keema mixture in tempering and cook for 3-4 minutes

● Garnish with fresh coriander leaves and serve hot with pav.