Nadur Seekh with Mint Chutney

Nadur Seekh

Ingredients:

Lotus Stem ( Kamal Kakri) - 200 gm
Chana Dal - 100 gm
Ginger, finely chopped - 2 Tsp
Garlic, minced - 2 Tsp
Pistachio - 2o gm
Almonds- 20 gm
Red Chili Powder - 1 Tsp
Garam Masala Powder - 2 Tsp
Fennel Powder - 2 Tsp
Salt - To Taste
Oil

Method:
1. Peel and wash the Lotus stems. Take care as there is a lot of dirt trapped in between.
2. Chop the lotus stems into slices. Keep aside.
3. In a flat pan, heat oil. Add in the ginger and garlic. Saute till they start to turn a little pink.


4. Add in the lotus stems. Saute for 2-3 minutes.
5. Add in the chana dal. Saute for 3 more minutes.
6. Add in the pistachios and almonds. Mix well.
7. Add in the spices and water. Mix well. Let it cook till all water has dried up. Take off flame.
8. Add in the salt and pass this mixture through a blender.
9. Holding a skewer in one hand, take a ball of this minced mixture in the other hand.
10. Press the mince to the skewer and shape into a sausage like kabab.
11. Heat up the grill or tandoor. Grill the kababs, regularly basting them.
12. Serve hot with mint chutney.


Mint Chutney

Ingredients:
Mint - 1 Bunch
Coriander - 1 Bunch
Green Chillies, roughly chopped - 2
Ginger, peeled and roughly chopped - 1" piece
Garlic, peeled and washed - 4 cloves
Lemon Juice - 2 tsp
Salt - To Taste

Method:
1. Wash mint and coriander. Cut off their roots.
2. Put them in a blender along with all other ingredients and blend into a smooth paste.
3. Adjust seasoning. Chill and serve.