Kebabs are rich, and delicious Nawabi treat. They can be prepared vegetarian and of course, there is a huge variety when it comes to non-vegetarian kebabs. But today, when everyone around us, is trying to switch to the healthy lifestyle, we have to have healthy kebabs too.
Any party or a meet-up, you will find a few friends who are following some kind of healthy diet. At times it gets difficult to decide on the menu.
These healthy kababs today are made using organic red quinoa which is product from Truefarms. They deal in healthy, organic good quality products. Truefarm Foods Organic Red Quinoa, 250g
A perfect party snacks, and can also be served as a part of a meal, or as a filling for wraps or multigrain burger buns. It is also a good lunch box recipe. It is definitely filling and satisfying meal.
Do you know, of all the whole grains, quinoa has the highest protein content? So it’s perfect for vegetarians and vegans. Quinoa provides all nine essential amino acids, making it a complete protein. It is gluten-free and cholesterol-free wholesome food.
Quiona is a versatile grain, similar to regular white rice, brown rice and other grains such as wheat and barley. Try a quinoa salad recipe, or serve a vegetable stir-fry over cooked quinoa instead of rice. It can be used in baking or as a breakfast grain; it also works well in hot side dishes, cold salads, and even in a food like burgers. You can see this Teriyaki quinoa and a Quinoa breakfsat bowl, I posted earlier.
Quinoa has a naturally bitter coating called saponin that keeps insects away without having to use pesticides. The saponin is easily removed by rinsing quinoa with water before consuming.
Although most packaged quinoas have the saponin already removed, it is never a bad idea to give it an extra rinse. Before you boil the quinoa, rinse it in a fine-mesh strainer under running cool water to remove the bitter outer coating (saponin).
Quinoa is very easy to cook. You can prepare quinoa much like the way you would prepare rice. Cover it with water or vegetable broth and simmer it over medium heat until soft, about 15 minutes, giving it a couple quick stirs.
The ratio of water to seeds is easy to remember: Use one and a half part liquid to one part quinoa. One cup of dry quinoa ultimately yields into almost 3 cups of cooked quinoa.
You know that the quinoa is cooked when the seed is translucent and the germ is partially detached (it will look like a little feather or spiral).
When all the water is absorbed remove the pot from heat. Let it sit covered for 5 minutes to finish steaming.
It is important to Fluff cooked quinoa with a fork.
Breadcrumbs– Bake 2-3 slices of a bread on a baking sheet for 15 minutes in a 300-degree oven. Pulse the now dried out bread in a blender or food processor. Homemade breadcrumbs are ready to use.
1 cup boiled organic red quinoa
1 boiled potato
1/2 a cup of grated beetroot (juice squeezed out)
Chopped and Sautéed onions 1/4th cup
2 tablespoons of roasted gram flour
1/4th cup chopped fresh green coriander
Chopped green chillies (as per taste)
Salt to taste
Red chilli powder
1/4th teaspoon of coriander powder
1/2 a tablespoon of organic flax seed powder
Truefarm Foods Organic Flaxseed Powder, 250g
1/4th teaspoon of dry mint powder
1/4th teaspoon of garam masala powder
1/8th teaspoon of amchur powder
Breadcrumbs to coat before cooking (optional)
Oil to drizzle on a non-stick pan (according to the choice)
For the onion jam
2 medium size onion thinly sliced
1 teaspoon of butter
1/4th cup of sugar
1/8th cup of vinegar
Juice of grated beetroot (used for kebabs)
Salt to taste
In a bowl mix together all the ingredients and make small balls of the same size. Check on the seasoning. Roll the balls in bread crumbs and flatten them gently with the palm of your hand. Shallow fry or bake the kebabs in the oven using a tiny bit of oil. Serve hot with onion jam and enjoy.
Onion jam – Heat butter in a heavy bottomed skillet over a medium heat. Add in the sliced onions sugar and beet juice keep staining at regular intervals for about 15 minutes. Add vinegar and salt and cook on low heat, and simmer until liquid evaporates. Taste and check, before serving.