Hara Bhara Kabab

Hara bhara kababIt has been quite some time since my last post. How you guys doing? Sorry folks, I don’t get time to post regularly like before. It is summer break here in the US and school year starting back home. Different parts of the world and different routines 🙂 Coming back to the recipe for today, I have posted a snack food for a change. It is really healthy and you would be surprised, especially children if they come to know about the ingredients. It is called as the Hara Bhara Kabab.

Hara bhara kababKabab in general refers to a variety of snack foods cooked mostly in skewers and made of meat. It originated in the Mediterranean and is widely popular all over the world. India too has its own share of kabab varieties. Since more than half the population is vegetarian and us being the innovators :), we have vegetarian kabab varieties. Hara Bhara Kabab is one such variety made using spinach and peas. I came across this recipe a while ago and have made it quite a few times since then. It is one of my favorite snacks and my HB loves it too.

Hara bhara kababThe main ingredients of Hara Bhara Kababs are, as mentioned earlier, spinach and peas. These are very easy to make and uses minimal ingredients. Hara Bhara Kababs can either be pan fried or baked in the oven. I am yet to try the latter and so the cooking method followed in this recipe is pan frying. Having hot Hara Bhara Kababs with ketchup in the evenings is one way to experience culinary nirvana :). Try it out and enjoy!

Hara Bhara Kabab
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Spinach – 2 cups
  • Potato, medium – 1
  • Green Peas, boiled – 2 tbsp
  • Green chilli – 2 nos
  • Ginger – small piece
  • Chat masala – 1 tsp
  • Amchur powder – ¾ tsp
  • Gram flour – 1 ¼ tbsp.
  • Salt as required
  • Oil – to smear around kababs
  1. Pressure cook the potato for 2 whistles.
  2. Blanch the spinach in boiling water for a minute or two without covering and strain and wash them immediately with cold water – to retain the color. Completely drain the water and keep it aside.
  3. Grind the spinach along with green chilli, ginger and boiled green peas (I used frozen) and grind them to coarse paste without adding any water.
  4. Meanwhile drain and peel the potato.
  5. Add the peeled potatoes to the spinach puree and mash it together.
  6. Add amchur powder, chat masala, salt and gram flour. Mix well and make tikki shapes.
  7. Cook it in the flat pan drizzling very little oil. Cook for a few minutes. Flip and cook until golden brown on both sides. Enjoy the yummy hara bhara kabab with ketchup! 
1.Do not add too much gram flour. It might change the flavor.
2.Don’t overcook the potatoes.
3.Kabab has to be like cotton soft when cut. That’s the right texture.

Hara bhara kabab Hara bhara kabab

Vegetable Biriyani

Vegetable Biriyani

Vegetable Biriyani is the vegetarian counterpart of the more popular Biriyani, which generally refers to the variety with meat. Back home, during family functions like marriages, baby showers etc we don’t normally serve meat in the menu. But to mark the grandeur of the function we serve vegetable Biriyani as one the dishes.

Vegetable BiriyaniVegetable Biriyani is popular in my home state, Tamilnadu. Honestly, I have not seen it in any other part of India. I would say it is a healthy dish since you add vegetables (English vegetables like carrot, beans, potatoes, peas etc) in abundance. You can also add fried bread pieces and that tastes good too.

Vegetable BiriyaniVegetable BiriyaniThe recipe for Vegetable Biriyani that I have given below does not have coconut milk as one of the ingredients and it tastes just as good as the one with coconut milk added. I have slightly modified Mom’s recipe and have presented it here. Try this tasty and rich Vegetable Biriyani in your home and let me know your experience:)

Vegetable Biriyani
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Ghee + olive oil - 2 tspn + 2 tbsp
  • Homemade biriyani powder + big bay leaf - 1 tsp + ½
  • Onions, small – 2 nos
  • Freshly ground ginger garlic paste - 1 ¼ tbsp (I used organic garlic from trader’s joe)
  • Big ripe tomatoes - 1 ¼ nos
  • Cauliflower, medium sized potato (cut and soaked in turmeric water) - ½ + ½
  • Green chilli, long, slits - 9 nos
  • Chopped mint and coriander leaves - ½ cup
  • Salt - 1 ¾ spoon
  • Sakthi biriyani powder - ½ tsp
  • Coriander powder – 1 ¼ tsp
  • Homemade sambar powder - ½ spoon
  • Aachi red chilli powder - ¾ tsp
  • Garam masala powder - a generous pinch
  • Water, used to soak rice - 3 cups
  • Basmati rice - 2 cups
For garnishing:
  • Chopped mint and cilantro - 1 tbsp
  • Sakthi biriyani powder - a pinch
  • Ghee - a tsp
  1. Wash and soak basmati rice in water for 45 minutes. Drain and save the water.
  2. Chop the vegetables and soak it in turmeric water.
  3. Cut and chop onions, tomatoes, mint and cilantro.
  4. Heat a pressure cooker with ghee and oil. Add biriyani powder and bay leaf.
  5. Increase the flame to medium and add onions. Sauté until they turn translucent. add ginger garlic paste and sauté until raw smell disappears. Add tomatoes and cook for a couple of minutes. When they turn mushy add in the vegetables. Stir for a minute and add in green chillies, chopped mint and cilantro. Stir well for a couple of minutes and add all the masala powders. Mix well and add water. check for salt and bring it to boil. Add the soaked rice and allow them to boil. When the water is ¾ th observed and when you see the rice on top, garnish with mint, cilantro, sakthi biriyani powder and ghee especially on the sides. Cover the lid and dum cook in low flame for 10 minutes.
  6. After 10 minutes open the lid and check if the rice and vegetables are well cooked and all the water is observed.
  7. Serve hot with any raitha of your choice. Enjoy!!! 
1.Always use freshly ground ginger garlic paste to reach a good taste.
2.You can substitute olive oil with vegetable oil.
3.I tried using organic garlic for this recipe. You could use the regular one.

Vegetable Biriyani