Ever tried making something with curd/yogurt/dahi apart from lassi , raita ..the usual stuffs...i hadn't and I wonder why I never made the super delicious Dahi ke kababs before this!!!! On my recent dinner outing to one of the most amazing Indian restaurant in town Durbari at the Swissotel I had ordered a portion...out of my sheer curiosity to understand the taste and texture.To be honest I didn't quite like it there - it had a crunchy coating on the outside and inside was a dollop of cold curd and some sweet chutney. Something was off about the whole thing. I looked up on the net and found a very nice recipe - here - it had used a mix of hung curd and chana dal but i replaced that with paneer and gave it a try. The result has been gorgeous. I served it with some sweet chilli sauce and the husband said it was awesome. Well...what more do I need.
Ingredients:
Hung curd - 1 cup
Paneer /cottage cheese - 1 cup - grated
Gram flour /besan - 1 tbsp
Coriander leaves - a handful - finely chopped
Green chilli - 2 nos - finely chopped
Roasted cumin powder /bhuna jeera powder - 1 tbsp
Salt - to taste
Sugar - 1 tsp
Breadcrumbs - for coating the kababs
Oil - for frying
Method:
In a bowl combine all the ingredients except the breadcrumbs and the oil.
Mix well in to a smooth mixture. Check seasoning. Cover and let it rest in the fridge for half an hour.
In a plate spread out the breadcrumbs. Make little balls of the curd -paneer mixture and flatten them on your palms into tikkis. Make sure your palms are greased with a little oil.
Roll the tikkis/pate into the breadcrumbs. Roll all the tikkis and refrigerate again for 15 mins.
Heat oil in a non stick frying pan - about two tbsp.
Gently tip in the kababs in the hot oil and shallow fry till golden brown on each side.
Serve with sauce of your choice - they are delicious - melt in your mouth types.
Note : I realised later that these kababs can be baked very easily in the oven.If you do not like the fried option , try baking them in the oven at 200 deg C for 20 mins - should turn out just fine.
Ingredients:
Hung curd - 1 cup
Paneer /cottage cheese - 1 cup - grated
Gram flour /besan - 1 tbsp
Coriander leaves - a handful - finely chopped
Green chilli - 2 nos - finely chopped
Roasted cumin powder /bhuna jeera powder - 1 tbsp
Salt - to taste
Sugar - 1 tsp
Breadcrumbs - for coating the kababs
Oil - for frying
Method:
In a bowl combine all the ingredients except the breadcrumbs and the oil.
Mix well in to a smooth mixture. Check seasoning. Cover and let it rest in the fridge for half an hour.
In a plate spread out the breadcrumbs. Make little balls of the curd -paneer mixture and flatten them on your palms into tikkis. Make sure your palms are greased with a little oil.
Roll the tikkis/pate into the breadcrumbs. Roll all the tikkis and refrigerate again for 15 mins.
Gently tip in the kababs in the hot oil and shallow fry till golden brown on each side.
Serve with sauce of your choice - they are delicious - melt in your mouth types.
Note : I realised later that these kababs can be baked very easily in the oven.If you do not like the fried option , try baking them in the oven at 200 deg C for 20 mins - should turn out just fine.
Lovely kabab..pass me
ReplyDeleteJust wow
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