INGREDIENTS
Quinoa, Fresh spinach, Fresh and dry mint, Fresh cilantro, Potatoes, Tofu, Whole fennel seeds, Cloves, Chili powder, Garam Masala, Coriander-Cumin powder, Pomegranate seeds (Anardana), Sugar, Fresh lemon juice, Green chilies, Freshly grated ginger.
RECIPE
1. Put a pot of water on the stove and drop 2 medium-size potatoes into it or 1 big russet potato. When the potatoes are cooked, peel off the skin, and grate them, keep aside in a bowl and cover with plastic wrap.
2. Take ½ cup of quinoa and add 2 cups of water and cook in the microwave for about 16-18 minutes (depending on your microwave) till the grains are really cooked through and mushy. Add to the grated potatoes.
3. Chop 1 cup of fresh spinach (I used baby spinach) and add to the bowl.
4. Finely chop 1 cup of fresh cilantro leaves and 3/4 cup of fresh mint leaves (not the stems) and add to the bowl.
5. Add ½ cup of grated tofu.
6. Roast and grind to a fine powder: 1 teaspoon of whole fennel, 3-4 cloves, 1 teaspoon of anardana seeds. Add this spice mix to the bowl.
6. Add 1 tablespoon of whole fennel, 1 teaspoon each of red chili powder, coriander-cumin powder, garam masala, and a pinch of sugar.
7. Add 3 finely chopped green chilies.
8. Add 1 teaspoon of finely grated fresh ginger.
9. Add salt to taste.
10. Squeeze the juice of 2 medium-size lemons.
11. Mix everything well, taste and adjust seasoning as needed.
12. Divide the mixture into small equal size balls and pat them into thick discs.
13. Heat up a nonstick griddle, add some oil and brown the kababs on both sides till they are crisp.
PICKLED ONIONS AS ACCOMPANIMENT
1. Slice one big red onion and drop the slices into a bowl.
2. Squeeze the juice of 2 lemons.
3. Blend some fresh ginger in a blender with a bit of water, strain the juice through a sieve and add to the onions.
4. Add salt to taste.
5. Cover with plastic wrap and store in the refrigerator for an hour till the kababs are ready.
TO SERVE
On a platter, make a bed of the pickled onions and top it with kababs. Serve piping hot!
