Mix Veg Hara Bhara Kebab: A Delightful Twist to Vegetarian Appetizers

Indulging in the rich tapestry of Indian cuisine, Mix Veg Hara Bhara Kebab stands out as a delectable vegetarian delight that captivates both the eyes and the taste buds. This vibrant appetizer is a celebration of colors, textures, and flavors, making it a popular choice for those seeking a healthy and delicious alternative to traditional kebabs. 

The star ingredients of this dish include a medley of finely chopped vegetables like spinach, peas, and potatoes, which not only lend a riot of colors but also contribute to the kebab's wholesome goodness. The addition of aromatic spices, such as cumin, coriander, and garam masala, infuses the kebabs with an enticing aroma and a depth of flavor that is both comforting and exciting.

What sets Mix Veg Hara Bhara Kebab apart is its commitment to freshness and natural ingredients. The use of spinach not only imparts a striking green hue but also adds a nutritional boost, making it a guilt-free indulgence. These kebabs are often grilled or shallow-fried to achieve a perfect balance between a crispy exterior and a tender, flavorful interior.

Served with a side of mint chutney or tamarind sauce, Mix Veg Hara Bhara Kebab is not just a culinary creation; it's a journey through the diverse and delightful world of Indian flavors. Whether enjoyed as an appetizer at a gathering or as a snack to satiate your cravings, these kebabs are a testament to the creativity and versatility of vegetarian cuisine.

Ingredients:

The key to the tantalizing taste of Mix Veg Hara Bhara Kebab lies in the harmonious combination of various vegetables and spices. Here are the primary ingredients:

1. Spinach: Fresh spinach leaves are blanched and finely chopped, imparting the kebab its green hue and earthy flavor.
2. Green Peas: Boiled green peas contribute sweetness and texture to the kebab.
3. Potatoes: Boiled and mashed potatoes act as a binding agent, providing a smooth consistency to the mixture.
4. Coriander and Mint: Fresh coriander and mint leaves add a burst of freshness and enhance the overall aroma.
5. Green Chili: Adds a hint of spiciness to the kebab, balancing the flavors.
6. Ginger and Garlic: Finely minced or grated for a mild yet distinctive taste.
7. Spices: Garam masala, cumin powder, and chaat masala bring warmth and depth to the kebab.
8. Bread Crumbs: Used as a coating to give the kebabs a crisp texture when shallow-fried.(Optional)

Preparation Method:

1. Blanching the Spinach: Wash and blanch the spinach leaves, then chop them finely. This step retains the vibrant green color and nutrients.
2. Vegetable Mixture: In a mixing bowl, combine the finely chopped spinach, boiled green peas, mashed potatoes, chopped coriander, mint leaves, green chili, ginger, garlic, and the array of spices.
3. Seasoning: Adjust the salt and spice levels according to your taste preferences.
4. Forming Kebabs: Take a portion of the mixture and shape it into round or oval kebabs. Shallow fry and that's it.

Restaurant Review - Navratri Menu - Gulati restaurant

Gulati restaurant, located at Pandara Road, Delhi, is known for its delectable North Indian cuisine. During the festive season of Navratri, the restaurant brings a special menu that caters to the people who observe a fast during the nine-day celebration. I tried out their Navratri menu as a brunch option on the weekend, and it was a delightful experience.

The menu has a variety prepared from potato, sweet potato, cottage cheese, buckwheat flour, water chestnut flour, samvak rice, and rock salt. In fact, the regular menu was also without onion and garlic, which are usually avoided during Navratri fasts. Were the serving non-veg also? It is obviously out of question... :) 

We ordered a platter, which has four heroes, namely Haryali Paneer tikka, Sabuadana tikki, Bharva Tandoori aloo, and Paneer gilafi kebab. Each hero has strong competition in terms of taste. I struggled to choose the one as the last bite, and paneer gilafi kebab won the contest. Platter was served with tangy mint chutney and sweet chutney that complemented perfectly. 

Next, we ordered Navarati Thali. It has a few options to choose from  Glass of Thandai / Chaach, Sabudana Tikki, Varat Papad , Paneer Makhani / Pudina Paneer, Shahi Aloo/ Aamras Aloo, Sitaphal Ki Sabzi/ Kele Ki Sabzi, Sanwak Ke Chawal, Sanwak Puri / Kuttu Puri, Sanwak Parantha / Kuttu Parantha, Raita Kheera, Sanwak Kheer / Sabudana Kheer, Fruit Salad. We opted for food marked in bold text.

I wanted to taste it all. However, stomach size has its own limitations. We had to let go few options. 

We ordered Bottled water, Platter, and Thali and paid INR 1930 inclusive of all taxes. We were three people, and the food served was too much for us. We struggled to finish it all. The serving size was too good. One thali is quite a serving for one and is more than enough for two people. 

Happy Eating... :)

Some more snaps/videos from the visit

When Agile is not the right choice? - Part 2

 

(Image Credit: https://hygger.io/blog/agile-and-waterfall-teams/)

In the previous post, we discussed unknowns in the project. Based on that, we decide the Project management technique should be Agile or Traditional. 

In this post, we will discuss the criticality of the project for the organization. If the failure of the project can be a big impact on the organization, then adopting a new method is not prudent. Inspiration can be taken for some areas, but a complete revamp is not advisable. With the adaptation of Agile, the project should benefit instead of getting exposed to the risk of failure. If the project teams are comfortable in following a prescriptive plan, and the project is critical. In this case, adopting an Agile methodology is a risk not worth taking.

When the requirements will change and be more elaborated on as we progress with development, agile may be the best choice. However, if the project is of the type where requirements should not change, agile is not recommended. An example of such projects could be the one related to security and safety. One can not change the requirements, which may impact the safety of individuals. Like the foundation of a building is laid based upon the number of floors to be built. Customers cannot add a requirement of a few more floors in the building. Similarly, developing an off-roader on the chassis of a city car is a threat.

Agile is to be used only when it is a value add, otherwise it is better to stick to the traditional approach.