Meat Kebabs….wait!!!! these are “vegetarian kebabs”!!


Me : (Taking the platter to him) Happy birthday D!!

DH:  what are these?? You made Shammi kebabs!!!(couldn’t believe his eyes because red meat is completely off his diet!)

with a satisfied smile ( the one that appears on your face when you receive the exact expected reaction while trying to surprise your loved one!!)

Me: much healthier….why don’t you try?

After tasting and making the typical D expressions, (the ones reserved only for delicious food) and many guesses, he said  ” ingredients please!”

( The recipe here is inspired by the mutton shammi kebab made from mutton mince and chana dal/ split Bengal gram)


  • 2 cups soya granules
  • 3 1/2 tablespoon of besan ( chickpea flour)
  • 1 medium-sized onion, finely chopped
  • 2 green chillies, finely chopped
  • Few springs of cilantro, finely chopped.
  • 1 inch piece ginger root, finely chopped.
  • 2 to 3 cloves of garlic, finely chopped
  • 1 teaspoon dhania ( coriander) powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon jeera ( cumin ) powder
  • 1 tablespoon plain yoghurt
  • 1 1/2 teaspoon Everest Meat masala powder*
  • Salt to taste
  • 1 1/2 tablespoon oil

* Everest is a famous indian company, selling packaged spices for various Indian dishes. For meat masala ingredients  here is the link for everest meat masala. One can also make this masala at home but then sometimes I love to take the best shortcut!


  1. Soak the soya granules in 2 cups of warm water for about half an hour. If you have soya chunks you may soak them in warm water for about 1 1/2 to 2 hours and then grind them in a food processor to make these soya granules.
  2. Check the soya granules. They should be soft and mince like in texture with all the soaked up water. Throw away the excess water ( if any).
  3. In a large bowl, without squeezing out the water from the granules, mix the soya granules with all the above ingredients i.e. onions, green chillies, cilantro and all the spices. The water from the granules would be sufficient to knead the mixture. This is a good step to check the salt.



4. Divide the soya mixture into lemon-sized balls, flatten each ball in the palm of your hand and shape into kebabs.

5. Heat a tawa or flat skillet and shallow fry the kebabs on both sides  with oil till golden. 1 1/2 tablespoon of oil fries 3 kebabs!

6. Serve with green chutney.

Green chutney/ dip

(Adapted from Sanjeev kapoor’s recipe)


  • 1 cup fresh coriander leaves,roughly chopped.
  • 1/2 cup fresh mint leaves,roughly chopped
  • 2 – 3 Green chillies,chopped
  • Chaat masala for the sour taste due to its ingredient of  black salt and dried mango powder.
  • 1 tablespoon of plain yoghurt.
  • 1/4 teaspoon Sugar
  • 1 teaspoon Lemon juice
Grind together coriander leaves, mint leaves and green chillies to a smooth paste using a little water if required. Add chaat masala and sugar and blend once again. Transfer the chutney into a bowl and mix in the lemon juice.
Daily Values (230.9g)
Nutritional Breakdown
Daily Values (based on a 2000 calorie diet)
Good points

Homemade irresistible sin!!!: Purple cabbage Payesh

My irresistible sin #1.“Purple cabbage payesh”

As I mentioned in my earlier post that on DH’s birthday I made the famous Bengali birthday dish payesh (rice pudding) not with the  usual rice but purple cabbage!!. You see we haven’t had any rice dish in almost 8 weeks now and did not want to spoil the record because soon we are going for his routine check up and wanted to see the weight loss in optimum conditions. So giving up was out of question, yes even for his birthday!!! But payesh was must in our heads so, called up mum to get the recipe of her delicious cabbage payesh. I always keep purple cabbage in my fridge so had no other option but use it! Though skeptical at first,( coz I was using the ‘wrong’ colored cabbage) once it was ready it was super delicious, much less in its carb content and a unique beautiful light pink preparation. Looked like this!



  • 1 1/2 lt of whole milk
  • 2 cups of finely chopped purple cabbage core
  • 1 cup of sugar
  • Sliced almonds
  • Raisins
  • Pinch of salt.


  1. Pour the milk in a heavy bottomed vessel and bring it to boil. Then on a medium flame keep cooking for 15 minutes or until it starts condensing slightly.
  2. Add the cabbages and cook for 30 minutes or until the cabbage is cooked. By this time even when the cabbage is cooked the milk would still be runny because of all the water that comes out off the cabbage. At this stage add the sugar, dry fruits and a pinch of salt.
  3. Cook for another 10 – 15 min or until the water evaporates. You will know the payesh is ready when your milk condenses into thick and sticky liquid with big bubbles near the sides of the vessel.
  4. Garnish with some whole almonds and your purple cabbage payesh is ready to serve.

Although its a simple and easy to make recipe but I think I must mention here that one can’t prepare this in a hurry. But on the brighter side, you can finish your other kitchen chores while this is being cooked on the stove. So happy cooking everyone!!

P.S. Just for my peace of mind I ran the recipe on the calorie counter site ( and as expected the total carbohydrate content (sugar + Dietary fibre) of this preparation is 1/4th of the total carb content of Rice payesh which was at 450.6g ( sugar 299.9g dietary fiber 8.1g per serving. Was I happy? What do you think? 🙂

Nutrition Facts
Serving Size1 serving (1635.3 g)
Amount Per Serving
Calories    1095                                                               Calories from Fat 453
                                                                                        % Daily Value*
Total Fat 50.3g                                                                            77%
Saturated Fat 22.6g                                                                     113%
Cholesterol 129mg                                                                        43%
Sodium 618mg                                                                              26%
Total Carbohydrates 108.5g                                                           36%
Dietary Fiber 8.0g                                                                         32%
Sugars 100.7g
Protein 56.6g
Vitamin A 13%

Vitamin C 72%

Calcium 73%

Iron 7%

* Based on a 2000 calorie diet

Previous Older Entries

Post ticker

July 2013
« Jun   Oct »
Cooking Up The Pantry

Feeding a hungry family!

Cooking Without Limits

Food Photography & Recipes


The Cricket Pages


The Undercover Chef

a whisk and a spoon

connoisseur of fine cake


Championing a young, diverse, and inclusive America with a unique mix of smart and irreverent original reporting, lifestyle, and comedic content.

Road Essays

Travel writing and long form non-fiction narrative from the road

Go Jules Go

Writer. Blogger. Chipmunk enthusiast.


Feminist reflections on fitness, sport, and health

the migrant chef

Gourmet comfort food at home and away.

The Hungry Artist

A blog about healthy cooking and eating with kids.

Foodfellas 4 You

Awaken the inner cook in you


"It has everything in little as a HAPPY package!!"

Plates of Art

about food and Plates of Art


easy reading is damn hard writing

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.