Vegetarian Seekh Kebab - Mushroom and Bean Kebab

1 tablespoon olive oil
1 large onion;  finely chopped
400g mixed mushrooms; chestnut, oyster, portobello; finely chopped
2 cloves garlic; minced
1 inch ginger; grated
1 green chilli; chopped fine
1 teaspoon freshly roasted cumin; crushed
1/2 teaspoon garam masala
2 tablespoon chopped coriander
1 tabllespoon chopped mint
400g tin black beans; washed and drained
1 cup bread crumbs
50g goat cheese

1. Fry the onions in a large frying pan until golden brown, add the mushrooms, garlic, ginger, chillies and cumin.  Cook until almost dried.
2. Place in a large bowl let it cool a little, then add the chopped coriander, mint, beans, bread crumbs and goat cheese.
3. Mix well.
4. Form long sausage shapes press onto wooden skewers.
5. Broil under a hot grill until crispy, about 7 minutes per side.
6. Serve with a green salad and nan bread.

Dahi Wada

Ingredients
1/2 cup urad dal; washed and soaked overnight
1/2 cup mung dal; washed and soaked overnight
1 medium onion
2/3 green chillies
2 cloves garlic
2 inches ginger
1 small bunch coriander
salt to taste
oil for frying
2 cups yogurt
2 tspn chat masala
salt to taste


Method
1. Drain the dal, grind using a food processer , place the thick paste in a bowl
2 Grind the onion, coriander, chillis, garlic and ginger in the food processer, add to the ground dal and mix.
3 Add the salt and beat the mixture to get as much air into it as possible, add a little water is neccesary, the mixture should be fairly thick. (not runny)
4. Heat the oil and add 1 table spn to the mixture, beat it in.
5. take 1 tablespn of the mixture and gently place in the medium hot oil, using a tspn to push the mixture off. Flip the vada over so both sides are golden brown.
6. Remove and place in cold water, let them soak for 2-3 minutes, remove, squeeze excess water out and place in a bowl
.
7. Whisk the yogurt, add the chat masala and salt, pour over the vada.
8. Let the vada soak for a couple of hours, serve with tamarind chutney