Monday, 16 July 2012

Aloo Aur Shakarkand Ke Kebab - Mughlai Recipe

Aloo Aur Shakarkand Ke Kebab - Mughlai Recipe

A delicious snack that is sure to be enjoyed by all! potatoes are a favourite with most people. This recipe uses both potatoes and sweet potatoes. These are cut into large cubes and threaded onto skewers and brushed with oodles of butter. These are then grilled to perfection in a charcoal or electric barbeque and topped with tongue-tickling chutneys.

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings


2 large potatoes
2 medium sweet potato (shakarkand)
4 tbsp melted butter
4 tbsp mint leaves (phudina) chutney
1/2 cup khajur imli ki chutney
1 cup curds (dahi) , beaten
1/4 tsp black salt (sanchal)
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp chilli powder
salt to taste
1/2 cup grated radish (mooli) and 1/2 cup

Preparation Method:

Parboil the potatoes and sweet potatoes in salted water. Peel and cut into large cubes.

Thread the potato and sweet potato cubes alternately onto skewers.

Brush them with a little melted butter and cook over a charcoal or electric barbecue till they are evenly browned (approx. 3 to 4 minutes) on all sides.

Drain on absorbent paper and place in a serving dish.

Top with the phudina chutney, khajur imli ki chutney, curds, black salt, cumin seeds powder, chilli powder and salt.

Serve immediately garnished with radish and spring onions.

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