Oats, Carrot and Apricot Kebabs with Tomato and Mint Chutney

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We love food. And I love feeding him. It’s a given thing in my home that weekdays or weekends, I would make something really special. Most of the days I try and make something that is gluten free and delish. And today I made something like that too. These kebabs made with oats, carrots and apricots have a unique taste, are gluten free and healthy, because they are packed with fibre, protein and iron.

The oats I used were flat, instant oats, and the apricots were the semi-dried ones that I eat in my cereal. Carrots provide the sweetness and the vitamins in these kebabs. And no, these are not deep fried. They are baked! So, what more could you ask for, as far as healthy, tasty food?

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You need:

  1. 4 medium sized carrots – roughly chopped
  2. 5-6 garlic cloves
  3. 20-30 gm fresh fenugreek leaves
  4. 75 gm fresh tofu
  5. 6-8 Apricots, roughly chopped
  6. 10 gm fresh coriander/parsley leaves
  7. 2 medium sized red onions, roughly chopped
  8. 4-5 small green chillies
  9. 4 tbspn Instant oats (flat ones)
  10. 2 tbspn Corn Starch
  11. Olive oil (either extra virgin or just normal)
  12. Zest and juice of half a lemon
  13. Salt

–          In the food processor, add your garlic, onions, green chillies, and zest.

–          I put the roughly chopped carrots in a heavy based pan containing half a glass of water, and par-boiled them for around 5-7 min. and added them to the ingredients in the food processor

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–          Now in the same pan, add your coriander/parsley leaves and the fenugreek leaves, add a teeny bit of oil and just sauté them for about 30 sec, till they wilt a bit. Now add these too to the food processor crowd.

–          Process everything till you have a mixture that is not a paste, but so finely chopped that it is humanly impossible to get such a thing.

–          Preheat your oven to 220 C.

–          The mixture will have some moisture, mainly from the carrots and the leaves. So replace the whole mixture into the pan, crumble the tofu roughly and it in, and heat it through till the moisture evaporates. This will take about 3 min.

–          Let the mixture cool down, atleast so much that you can work with it, with your hands.

–          Add the corn starch. You may or may not need the full 2 tbspns. And bind everything together.

–          Oil a baking sheet/tray and make kebabs out of your mixture; you may want to oil your palms before you start making them.

–          After you place them on the sheet, oil the tops of the kebabs too.

–          Depending on the oven size and type, these take around 25-30 min to bake completely; turn them half way through.

Do you know people who hate mint? I do. Krishna (K), my husband. But he had the tomato and mint chutney without speaking a word of hatred. Just appreciation all the way, and yes, he did all this consciously. (Not under influence.)

Chutneys are in general easy to make and this is one of the easiest chutneys. And it keeps well too, till a week.

What you will need is:

  1. 4 medium sized ripe tomatoes, quartered
  2. 15 gm of fresh mint leaves
  3. 1 medium sized red onion, quartered
  4. Juice of half a lemon
  5. Salt and a ½ a tspn of turmeric powder

–          In a heavy based pan, place the tomatoes and onions and cook for about 3-4 min, till the skins on the tomatoes wilt.

–          Transfer them to a blender. You could wait till the mixture cools down a bit and then blend it. But I seem to lack all that patience.

–          Add in the mint leaves, lemon juice, salt and turmeric powder. Blend till everything is combined and forms a paste that is 90 percent smooth. I like a certain texture to the chutney, so I don’t blend it till it completely becomes a paste.

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