Cowpea | தட்டைப்பயறு கபாப் செய்வது எப்படி | Healthy Protein Rich Kebab Recipe. Recipe for healthy air fried / baked kebab made with thatta payaru . This is a healthy and gluten free recipe. Protein rich kebab recipe. Recipe with video.
Thatta payaru is one of my favorite lentils of all time. It’s a very prominent grain used in Kongunadu and it’s also very nutritious. A single seed can contain upto 25% protein. This is my spin off on the traditional thatta payaru vadai made in the region. This kebab is baked and not deep fried. I add a coarse powder made of roasted peanuts to the kebab mixture. This gives the kebab a nutty texture and also makes it very rich. You can have the kebabs as is or stuff it in a kathi roll. These kebabs freeze well too.
Here are some of the things you can buy online for making this recipe Air Oven / Air Fryer Oil Mister Thatta Payaru Wooden Skewers Coconut Oil Spicy Mayo
Here is a list of ingredients you will need for making this Thattapayaru Kebab | Lobia Kebab
Here is a video of how to make Thattapayaru Kebab | Lobia Kebab
To Cook Thatta Payaru / Cowpea
1 cup thatta payaru /cowpea 1 teaspoon salt 3 cups water to cook
For the Kebab Masala
3 tablespoon coconut oil (divided) 1 tablespoon ginger, finely chopped 2 sprig curry leaves, finely chopped 1 cup onion, finely chopped 2 green chillies, finely chopped 1 tablespoon besan flour 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/4 teaspoon black pepper powder 1/4 teaspoon cumin powder 1/2 teaspoon fennel powder 1/4 teaspoon cardamom powder 1/4 teaspoon asafoetida 1/2 teaspoon salt 1/4 cup mint leaves, finely chopped 1/4 cup coriander leaves, finely chopped
Other Ingredients
1/2 cup roasted peanuts 1/4 cup beaten rice – aval – poha 1 tablespoon unsalted butter 1 lime, juiced
To Serve
spicy mayonnaise sliced onions lime / lemon wedges coriander leaves
Cook the Thatta Payaru
Wash and soak thatta payaru in water overnight. Add in the thatta payaru to a pressure cooker. Add in a teaspoon of salt and three cups of water. Cook for 4-5 whistles. Let the pressure settle before opening. Grind the thatta payaru to a coarse paste. The mixie might not grind if you add all the thatta payaru at one go. Add the thatta payaru in small amounts and grind to a coarse paste. Set aside.
Kebab Masala
Heal coconut oil in a pan and add in the ginger and curry leaves. Saute for a few seconds. Add in the onions and sauté till the onions are soft. Once the onions are soft, add in the green chillies and besan. Saute for a couple of minutes so the besan gets roasted. Add in all the spice powders and the salt. Saute for a couple of minutes. Add in the mint and coriander leaves and mix well to combine. Set aside to cool
Peanut – Aval Powder
Grind the roasted peanuts and aval together to a coarse powder. Set aside.
Kebab Mix
Take a bowl and add in the ground thatta payaru, ground peanut mixture, kebab masala, butter and juice of a lime. Mix well.
Soak the skewers in water for one hour. Soaking the skewers will help the skewers from burning while grilling / baking. Dip the palms in water. Take a ball of thatta payaru mixture and form a tight kebab on a skewer.
Air Fry
Sprinkle oil on the kebab Air Fry the kebabs – 180 degree Celsius for 10 – 12 minutes.
Serve
Serve the air fried kebabs with hot mayo, sliced onions and lime / lemon wedges. Sprinkle some coriander leaves. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 1h
To Cook Thatta Payaru / Cowpea
1 cup thatta payaru /cowpea 1 teaspoon salt 3 cups water to cook
For the Kebab Masala
3 tablespoon coconut oil (divided) 1 tablespoon ginger, finely chopped 2 sprig curry leaves, finely chopped 1 cup onion, finely chopped 2 green chillies, finely chopped 1 tablespoon besan flour 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/4 teaspoon black pepper powder 1/4 teaspoon cumin powder 1/2 teaspoon fennel powder 1/4 teaspoon cardamom powder 1/4 teaspoon asafoetida 1/2 teaspoon salt 1/4 cup mint leaves, finely chopped 1/4 cup coriander leaves, finely chopped
Other Ingredients
1/2 cup roasted peanuts 1/4 cup beaten rice – aval – poha 1 tablespoon unsalted butter 1 lime, juiced
To Serve
spicy mayonnaise sliced onions lime / lemon wedges coriander leaves
Cook the Thatta Payaru
Wash and soak thatta payaru in water overnight. Add in the thatta payaru to a pressure cooker. Add in a teaspoon of salt and three cups of water. Cook for 4-5 whistles. Let the pressure settle before opening. Grind the thatta payaru to a coarse paste. The mixie might not grind if you add all the thatta payaru at one go. Add the thatta payaru in small amounts and grind to a coarse paste. Set aside.
Kebab Masala
Heal coconut oil in a pan and add in the ginger and curry leaves. Saute for a few seconds. Add in the onions and sauté till the onions are soft. Once the onions are soft, add in the green chillies and besan. Saute for a couple of minutes so the besan gets roasted. Add in all the spice powders and the salt. Saute for a couple of minutes. Add in the mint and coriander leaves and mix well to combine. Set aside to cool
Peanut – Aval Powder
Grind the roasted peanuts and aval together to a coarse powder. Set aside.
Kebab Mix
Take a bowl and add in the ground thatta payaru, ground peanut mixture, kebab masala, butter and juice of a lime. Mix well.
Soak the skewers in water for one hour. Soaking the skewers will help the skewers from burning while grilling / baking. Dip the palms in water. Take a ball of thatta payaru mixture and form a tight kebab on a skewer.
Air Fry
Sprinkle oil on the kebab Air Fry the kebabs – 180 degree Celsius for 10 – 12 minutes.
Serve
Serve the air fried kebabs with hot mayo, sliced onions and lime / lemon wedges. Sprinkle some coriander leaves. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 1h
Find it online : https://www.kannammacooks.com/thattapayaru-kebab/
Chicken Pepper Soup | Tamil Style Chicken Pepper Rasam | Home Remedy for Flu, Cold and Cough. Comforting Hot chicken pepper soup loaded with fresh black pepper and turmeric that will help you fight this flu season.
If someone in your family is down with a cold, cough or flu, this soup should be on the menu. Chicken bones / broth is rich in glucosamine and carnosine and many research states that it can help in reducing inflammation in the body and also help relieve the congestion in the upper respiratory tract. The collagen in the bones gets released in the stock when cooked. It has anti-inflammatory properties. A good chicken soup can fix your cold in no time.
This chicken pepper soup is a Tamil style soup made with a freshly ground black pepper + spice paste and garlic. Black pepper has a lot of medicinal properties and helps with blocked nasal passage. This chicken pepper rasam / soup is best served with rice.
Here are the things you can buy online for making this recipe Tri Ply Pan 5 Liter stainless cooker Hammered Kadai Heavy Duty Mixie
Here is the video of how to do chicken pepper soup
For the Spice Paste
1 tablespoon black pepper 2 teaspoon coriander seeds 1 teaspoon fennel seeds 2 dried red chillies 1/4 teaspoon cumin seeds 1 sprig curry leaves 2 tomatoes 6 cloves garlic
For Cooking Chicken
500 grams chicken with bone 3/4 teaspoon turmeric powder 3/4 teaspoon salt 3 cups water
Other Ingredients
2 tablespoon Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1 sprig curry leaves 1/4 cup Indian shallots, sliced 1/4 teaspoon salt 1 cup coconut milk (first and second pressed) 3 sprigs coriander leaves, finely chopped
First we will have to make a spice paste. Dry roast all the spices on a low flame till golden and fragrant. Transfer the roasted spices to a mixie jar and grind to a fine powder. Once the spices are ground to a powder, add in the tomatoes and the garlic and grind again to a paste. Add little water if necessary while grinding the tomatoes. Set aside
Take a pressure cooker and add in the chicken. Chicken with a lot of bones is preferred for making this soup as the bones will release its flavour and collagen etc… which is really good for treating colds. You can also make this soup with just bones too. Add in the turmeric powder and the salt. Add the paste. Wash the mixie with little water and add to the cooker. I added a total of three cups of water. Cover the cooker and cook for about 20 minutes on low flame. Ignore the number of whistles. Once the pressure settles, open the cooker and remove the chicken. Shred the chicken and discard the bones. Set aside.
Heat sesame oil in a kadai. When the oil is hot, add in the mustard seeds and the cumin seeds. Add in the curry leaves. Let the mustard seeds crackle. Add in the shallots and sauté till the shallots are nice and soft.
Add in the shredded chicken and sauté for a few seconds. Add in the cooked chicken stock and the coconut milk. Adjust for seasoning and add salt if necessary. I have used home made coconut milk for making this recipe today. I have used half a cup each of fresh pressed milk and second pressed milk. Coconut milk tends to soothe the tummy at this time.
Add in the coriander leaves and bring the chicken soup to a boil. Once the soup boils, remove from heat. Serve the soup hot with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
