In the food processor, coarsely chop onion, garlic and ginger. Add the keema and all the other ingredients and process till the mixture is coarse but not lumpy. Empty in a bowl and with oiled hands form sheesh kebabs (in the shape of a sausage) and put onto bamboo skewers and shape them so that all the kebabs look smooth. Put them on a foil lined cookie or baking sheets (2).
Pre heat broiler and when hot, put the baking sheets under the broiler and let it broil for about 5-10 minutes till brown on side. Remove sheets from the broiler and quickly change over sides with tongs and broil till brown and done. Remove as you don't want them to get tough.
Serve on a platter of onions and quartered lemons with a bowl of coriander chutney or ketchup.
If out of the freezer, sprinkle with water and cover with wrap and zap in the microwave for a minute or two, and voila they are done.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.