A Vegan Treat – Mamu Kebab – prepared by Chef Aaron Coutinho (Photo: Vansh Gupta/Siliconeer)

What is Mamu?

Mamu is made from fermenting gourmet mushrooms and chickpeas. It’s packed with umami, which gives Mamu its distinct flavor and depth. It can be baked, grilled, braised, stir-fried, poached, broiled and seared to yield delicious textures and aromas.

Ingredients:

  • 2 lbs mamu (fermented mushrooms and chickpeas mixture)
  • 2 tbsp chopped red onions
  • 1 tbsp chopped garlic
  • 1 tsp chopped ginger
  • ½ tsp chopped green chilies
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped mint
  • 1 tbsp Kashmiri red chili powder
  • Pinch of turmeric powder
  • 1 tsp roasted coriander seeds (crushed or powdered)
  • ½ tsp cumin powder
  • ¼ tsp garam masala
  • ¼ tsp black pepper
  • Pinch of black salt
  • 1 tsp anardana (Pomegranate seed powder)

Method:

Mix all the ingredients together in a large mixing bowl and cover. Chill in the refrigerator for 1 hour or longer to allow the flavors to blend. If using bamboo skewers, soak the skewers in water before use.

Preheat the grill or grill pan and prepare it for the kebabs. To make kebabs, take small amounts of the mix and shape them into cylinders or sausage shapes. Skewer the mix, squeezing it to mould it to the skewer.

Cook on a grill pan on medium heat to char outside and cook the inside for up to 5 minutes. It may take less or more time, depending on how hot the grill is and how thick you shaped the kebab.

Tips:

If using wooden skewers, be sure to soak in water for 30 minutes prior to forming the kebab to prevent the sticks from catching fire on the grill.

Meet Chef Aaron Coutinho

Chef Aaron Coutinho
Chef Aaron Coutinho

Aaron Coutinho grew up in Mumbai, with a South Indian heritage. He graduated with B.A. (Hons.) in Culinary Arts from the Institute of Hotel Management, Aurangabad, Maharashtra. Coutinho started his career with the Taj Hotels and Resorts, India. Training with the legendary Chef Rego, Chef Coutinho began working to elevate his own local hometown cuisine.

Coutinho’s work experience at quality restaurants under the mentorship of legendary chefs like Chef Ananda Solomon at Thai Pavilion, and Chef Floyd Cardoz and Thomas Zacharias at the Bombay Canteen has shaped his philosophy of adapting local cuisine and season them with Indian flavor. He later spearheaded the opening of multiple restaurants in Chennai and Hyderabad as a Chef & Restaurant Consultant.

Countinho now serves the Western food scene in the hub of Silicon Valley, California, a place where the most fresh and diverse ingredients in the United States are found. Taking full advantage of these resources, in addition to his own knowledge of traditional Indian ingredients, Chef Coutinho is well on his way to create new and exciting dishes.