Wednesday, 15 August 2018

Dahi ke Kebabs/ Kebabs made with hung curd

Hello Friends,
A very Happy 72th Independence day to all my fellow indian brothers and sisters.
I am sure you have eaten 'Dahi ke kebabs' with relish at many restaurants. It is a real delicate treat for the tastebuds. For those who have not, lets try to replicate the same today in my post.

Dahi ke kebab


My experimentation in the kitchen was a big success today and the Dahi ke kebabs turned out just the way I had expected. These kebabs are enjoyed best when piping hot because of their  kebab unique texture, which is not crisp, but soft and creamy with the mild crunch of onion in between.


Ingredients


500 gms curd
2 tbsp gram flour (besan)
1 onion (finely chopped)
1 green chilly
1/2 tsp cumin powder (jeera powder)
1/2 tsp grated ginger
1/2 tsp black pepper powder
2 tbsp chopped coriander leaves
Salt to taste
3-4 tbsp oil for frying




Method


1. Take half kg curd and hang it by tying it in a muslin cloth and letting the whey drip out. Keep it till the texture thickens and it looks like soft paneer. You can do this process one day earlier for preparing it the following day.



2. Roast the gram flour in a heavy bottom pan till it changes colour and gives out an aroma.

3. In a mixing bowl, add the gram flour, chopped onion, coriander leaves, grated ginger, chilly and dry spices. Mix it together lightly.

4. Now add the hung curd and bind with your hand. It will form a sticky dough.

5. Flatten the dough to make circular cutlets but flatten then so they cook easily on both side.



6.  Add oil to a frying pan, on high flame let the kebabs cook on one side.



7. Now flip the kebab and cook on the other side.

8.Garnish it with  Pickled onions, mint leaves and lime wedges.

9.  Serve it hot with ketchup or chutney.

Enjoy garma garam Dahi ke kebab


Note


This may not taste good when cold so enjoy it hot.
Brown the besan well in step 2
Fry in hot oil, and turn quickly because actually dahi doesn't need to be cooked.

Happy Cooking!!
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