sharin a recipe (inspired from chief sanjeev kapoor)

For sabudana seekh kebab:

• 1 cup mashed and boiled potatoes • 1 cup soaked sabudana (Sago) • ¼ cup grated carrot • ¼ cup grated beetroot • ¼ cup finely chopped capsicum • 1 tbsp. ginger garlic paste • 1 tsp chopped green chillies • 1 tsp red chili powder • 1 tsp coriander powder • 1 tsp cumin powder • 1 tsp amchur powder (Raw mango powder) • salt to taste • 2 tbsp. chopped fresh coriander Steps: For sabudana sheekh kebab: • Soak sabudana (Sago) overnight in enough water. • Boil the potatoes, cool down, peel and mash. • Shred carrot and beetroot using a grater and squeeze out excess water. • In a bowl mix all the ingredients and combine them together. • If you think that your kebab batter is not firm, you can add one or two slices of bread to bind well. • Now oil your palms and use an ice cream stick to roll out kebabs. • Set a grill pan on medium flame and add some oil. • Now grill the kebabs from both the sides for 4-5 minutes or until grill marks appear. • Serve with mint chutney, sliced onions and a lemon wedge.

Good for breast feeding mom as sago helps in milk production and veggies are always best source of vitamins mineral and fiber

good for weight loss also less oil can be used 

*put as many veggies as u can and add herbs too

Dt. Foram