RED BEAN KEBABS

Preparation Method :

• Soak the kidney beans in 1 litre water for 8 hours.
• Drain, then boil in plenty of fresh water until the beans are soft. Drain and set aside.
• Dry roast the cashew nuts and sesame seeds, then grind to a fine paste using a little water.
• Dry roast the caraway seeds, green and black cardamoms, cloves and cinnamon stick. Cool and grind to a fine powder.
•  Soak the saffron in the kewra water.
• Heat the oil in a pan, then add the ginger and garlic and saute for a few seconds. Add the chillies and saute for 1 minute.
• Add the cooked kidney beans to the pan and cook for 3-4 minutes.
• Add the cashew nut paste, stir-fry for 4-5 minutes, then add the khoya, white pepper and salt. Stir-fry for another 4-5 minutes. Remove the pan from the heat and leave the beans to cool.
• Mash the kidney beans to a smooth paste. Sprinkle on the roasted spices and soaked saffron.
• Mix in the lemon juice, then divide the mixture into eight equal portions. Press them lightly into patties.
• Heat a non-stick pan and spray it with a little oil. Cook the patties until lightly coloured on both sides. Garnish with the mint and onion rings.