Veg with an Edge

Veg with an Edge

We bring you two veg recipes that guarantee an interesting twist to the traditional fare.

Beetroot Shikampuri Kebabs with Kachumber


Serves: 4

Prep time: 30 minutes + chilling time

Cooking time: 30 minutes

Calorie count: 708 calories (per serving)



White pepper powder, to taste

Salt, to taste

3 tbsp cashew paste

2 tsp browned onion paste

3 tbsp roasted besan

2 tsp garam masala powder

1 tbsp coriander powder

2 tsp cumin powder

2 tsp red chilli powder

3 tbsp onion, chopped

2 medium beetroots, grated

2 tsp ginger-garlic paste

1 ½ tsp whole garam masala

200 ml ghee (divided usage)

To prepare the filling:

2 tsp coriander leaves, chopped

1 tsp green chillies, chopped

Black pepper, to taste

2 tsp cheese, grated

1 ½ tbsp hung yoghurt

To prepare the kachumber:

Pepper, to taste

Salt, to taste

1 medium onion, chopped

1 tsp coriander leaves, chopped

Chaat masala, to taste

½ medium carrot, julienned

½ tomato, sliced



  1. Heat half the ghee in a non-stick pan over a medium flame, and add the whole garam masala. When it splutters, add the onion and cook until golden.
  2. Add the ginger-garlic paste and cook for a minute. Toss in the beetroot and give it a good stir.
  3. Add garam masala, coriander, cumin, and red chilli and cook until the mixture turns dry. Add the cashew and onion paste and mix well. Season with pepper and salt. Remove from the pan and form small kebabs.
  4. Prepare the filling by mixing coriander leaves, chillies, pepper, cheese, and hung yoghurt.
  5. Stuff each of the kebabs with a small amount of filling and chill on a greased tray.
  6. To prepare the kachumber, mix chaat masala, coriander leaves, carrot, tomato, and onion. Season to taste and chill until serving time.
  7. Heat the remaining ghee in the non-stick pan, and shallow fry the kebabs for two minutes on each side.
  8. Serve hot with chilled kachumber.

Tip: The kebabs go well with mint chutney.


Black Rice Khichdi


Serves: 4

Prep time: 20 minutes

Cooking time: 30 minutes

Calorie count: 700 calories (per serving)



1 cup black rice, cooked

1 tsp turmeric powder

Salt, to taste

½ cup orange masoor dal, cooked

1 ½ tsp tomatoes, chopped

2 tsp pure ghee

1 tsp green chillies, chopped

1 tsp garlic, chopped

3 tbsp onion, chopped

¼ tsp asafoetida

1 tsp cumin seeds

1 tsp coriander leaves, chopped (divided usage)

2 tbsp hung yoghurt

1 tsp roasted cumin powder

1 ¼ cup refined oil (divided usage)

Pepper, to taste

1 potato, peeled and julienned



  1. Heat one cup of oil in a small deep pan over a medium-high flame and deep fry the potato juliennes until golden brown and crisp.
  2. Mix the coriander leaves, cumin powder, and hung yoghurt. Set aside.
  3. Heat the remaining oil in a pan over medium-high flame. Add the asafoetida and cumin seeds. Cook for one minute until aromatic.
  4. Add chillies, garlic and onion for three minutes.
  5. Add the tomato, cook for two minutes and add the turmeric powder.
  6. Stir in some water and masoor dal and bring to a boil.
  7. Add the black rice, season with pepper and salt and simmer for five minutes.
  8. Finish with the ghee and the remaining coriander leaves.
  9. Serve the khichdi in a deep plate, topped with the potato straws and hung yoghurt mixture.

Tip: Serve the black rice hot with pickle and salad.