Vegetable Seekh Kabab Recipe | Dawat | Abida Baloch | Desi Food

Method:
Firstly, in a wok heat oil and sauté cumin seeds. Further add onions, ginger-garlic paste and green chili. Sauté well. Add gram flour and roast for a minute or 2 minutes. Further add mix vegetables and sauté. Mash them all, also add coriander leaves, mint leaves, spring onion, boiled potato, spices, salt and lemon juice. Further add bread crumbs and mix well. Make a ball and insert into skewer and give shape. Roast the kebabs on hot tawa greased with oil. Rotate in between making sure all sides are roasted evenly. Finally, sprinkle chaat masala and serve hot.

Method:
To make the crust: Place the cookies into food processor and pulse until fine crumbs formed. Add the melted butter and mix to incorporate. Pour the ready mixture into the cake pan using a measuring cup or your fingertips press the cookie crumbs to the pan firmly. Place in the fridge while you work on the filling. In a mixing bowl beat the curd cheese, icing sugar and vanilla extract. Beat on low-medium speed 3-4 minutes. Start adding the whipping cream start beating until fluffy. Pour half of the mixture in the pan, sprinkle pomegranates and pour the rest In a saucepan add all the ingredients of top layer and when it boils, allow to thick consistency then Remove from heat and let it cool down to room temperature. Using a regular tablespoon, pour the cooled mixture on the cake until all used. Place in the fridge at least 8 hours to get firm and serve.