A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!

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A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
by [Archana Potdar] · This post may contain affiliate links · 42 Comments
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Make Kebabs on skewers or in small circular Cutlets and serve them as a healthy side dish for lunch or dinner or as a snack or an appetiser too.
Today I am posting this Millets special Vegan Hara Bhara Milets Kebab as a part of Ssshhh Secretly Cooking. As part of this group when you sign up you are paired up with another member of the group. As partners, we exchange 2 secret ingredients and we have a ball trying to guess what the ingredients were. This time Aruna who blogs at Vasusvegkitchen wanted us to use Millets in our diet. Do try some of her simple and delicious recipes like this Chickoo Shake.
My partner Renu from Renu of Cook with Renu gave me barnyard millets and oil as my ingredients.
If you are my follower you will know that I love to dig into the history of food. So here goes...
In Asia, like the Middle East where Kababs originate from Kebab are generally made from ground or cut meats on skewers, grilled or baked in an oven. The taste of the meats is enhanced by adding other ingredients and herbs. Traditionally meats such as mutton or lamb were used but there are religious and regional variations to this.
“ As nouns, the difference between kabob and kebab is that kabob is (US) (kebab) while kebab is (British) a dish of pieces of meat, fish, or vegetables roasted on a skewer or spit.
Courtsey: wikidiff.com,
Kabab is known by many other names depending on the region like you have doner kebab, shawarma, gyros, the famous shish kebab and shashlik are few names of the huge variety of Kebabs.
In Ancient India Cooking on skewers or spit was common and has been documented in the Epic The Mahabharata. However, modern kebabs are influenced by Mughlai Cuisine.
The Indian kebabs have a distinctive taste thanks to the usage of Indian spices.
If you want a list of Indian kebabs then here you go these are from Wikipedia, I am sure if I dig more I will find many more rare and delicious and regional varieties. My favourite is Tangdi Kebab.
Kebabs in India are made not only with meats but vegetarians too have a lot of options. They are made from potatoes, paneer, and vegetables.
For cooking Kebabs the options are plenty. You can shallow fry, deep fry, or bake them.
Yes, you can make the discs, coat them in rava or bread crumbs and store them in a freezer-friendly container. Remove as many as you need, thaw them a little and fry them.
Then you can also fry them and then keep them in the container lined with tissue. When you want to serve them reheat in the microwave.
Freezer space is very precious in my place so I like to finish these kebabs within 3-4 days but they can stay in the freezer for 2 weeks.
Barnyard Millets or Samvat ke Chawal also called vari che tandul or Navne are part of the millets family and are perfect for people who are intolerant to gluten. The other Indian names for barnyard millet are Varai, Sanwa, Samwa and Swang. Navane is used during a fast when cereal grains are not used.
Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
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Preethicuisine says
Millet kebabs looks so Delish and tempting. A guilt free snack anytime. It is such an irresistible snack .
ArchanaPotdar says
Thanks.
sharanya palanisshami says
Addition of barnyard millet makes this kebab more healthy........
ArchanaPotdar says
Thanks.
Renu says
Kabab from millets looks interesting and healthy. A perfect snack for kids and rather everyone.
ArchanaPotdar says
Thanks, Renu.
NARMADHA says
So healthy and nutritious kebabs with millet. They look so delicious and can enjoy them guilt free.
ArchanaPotdar says
Thanks.
The Girl Next Door says
Brilliant recipe, Archana ji! Love the idea of using barnyard millet and mixed veggies to make Hara Bhara Kabab. Makes them so much healthier and delicious too. They do look so very inviting! Will definitely try this out shortly. 🙂
ArchanaPotdar says
Thanks, Priya.
Mayuri Patel says
Wow Archana so much information about kebabs.. .very interesting to read all about it. During Ekadahsi fasting have occasionally made patties with barnyard millet and potato. However, love your Hara Bhara Millets Kebab with spinach and veggies. Looks just too tempting, superb click.
ArchanaPotdar says
Mayuri, the years I have spent trying to hoodwink my family I need to have ammunition. 😀
Kalyani says
we lvoe kebabs , we love millets and am so makign this ! try grating the onions alogn with the parboiled potatooes next time - it gives a textural high.. I wouldnt change a thing in this recipe.. looks too delish, healthy and glad to discover a new way to eat millets 🙂
ArchanaPotdar says
Thanks, Kalyani will definitely try.
Poonam Bachhav says
Millet kebabs sounds very healthy, nutritious and delicious ! Loved this spinach version. Perfect guilt free treat for all ages.
ArchanaPotdar says
😀 Thanks, Poonam.
Anu Kollon says
These kebabs are so healthy and nutritious. Its like a compete meal with the goodness of so many vegetables and millets.
ArchanaPotdar says
Thanks.
Vasusvegkitchen says
These millet kebabs looks delicious, loved your kebab serving tips di.combination of barnyard millet with veggies and spinach is very healthy and nutritious di. We try this healthy kebabs di ????.
ArchanaPotdar says
Thanks, Aruna.
Sujata Roy says
Kabab looks awesome Archana. Loved your click. I am sure these beautiful looking Kabab taste absolutely delicious. Lovely presentation.
ArchanaPotdar says
Thanks.
Swati says
Wow kebabs with millets !! What a wonderful way to include millets in diet.. will love to have it with spicy curd dip or make mini burgers for kids!!
ArchanaPotdar says
Thanks, Swati. I made burgers with them.
Sasmita says
Ahaaaaa !!! such a nice snack platter 🙂
Love the idea of using this millet and assorted veggies to make hara bhara kabab ! So healthy and very inviting post ....
ArchanaPotdar says
Thanks, Sasmita.
poornima says
Healthy and delicious kababs.. we can gulp it without Guilt.
ArchanaPotdar says
Thanks.
Jayashree T.Rao says
This is a good twist to the usual hara bhara kebab that we make. It looks good and will be ideal for my dinner. Loved it.
ArchanaPotdar says
😀
Seema Sriram says
Oh wow, this is a delicious recipe for the munch box as well. I am sure I will be making this for my kids soon.
ArchanaPotdar says
Thanks.
Mina Joshi says
These vegan hara bhara millets kebabs look so delicious. I am always looking for new recipes to try so can't wait to make this one. The addition of bread and breadcrumbs must make it easy to assemble.
ArchanaPotdar says
Thanks, Mina.
Shobha Keshwani says
The vegan hara bhara kebabs look so nice and perfectly made. A healthy treat for vegans.
ArchanaPotdar says
Thanks, Shobha.
Preethicuisine says
Archana Vegan Hara Bhara Millets Kebabs Is a fantastic idea to include millets in our diet. I am surely going to try this recipe. A guilt free snack for sure .
ArchanaPotdar says
Thanks, Preethi.
LINSY PATEL says
To make vegan hara bhara millets kebabs are lenghty process but you have to wait for the end results when you want to eat good food and thats the case with this one. lovely kebabs with full of nutrition.
ArchanaPotdar says
Thank you.
Priya Vj says
Wah re wah !! Hara bhara kebabs are our fav anytime and the use of millets to make hara bhara millet kabab is a classic innovation. I like the subtle golden brown color of the kebabs .. a dahi pudina chutney bowl by the side is enough to polish the kebabs
ArchanaPotdar says
Thanks, Priya.