Dahi ke Kebab

Confessing that I never had these magical kebabs before! When I read Tanu’s recipe, I too was in dilemma whether to try it or not… Oops, I never doubted her recipe, but wasn’t sure if I’ll get the perfect taste n texture :( Okay… lemme rewind a little and tell you the conversation we had on phone chat…

She had been to India recently and came back putting on a few kgs, which made her decide to switch to low-cal food for a long time :P I read these kebabs she posted as a part of her “Low-Cal” (so-called, as we both know) series… I went on a mini-vacation then after and had been eating all junk (full on calories) food for about a week! When I was re-packing my stuff to come back home, I sent her a text asking to keep her list handy for me as I felt I must have gained a kg or 2 at the least!!! She must have laughed aloud, I’m sure :P

Later after a few days (last week), I decided to give a try to make ‘Dahi ke Kebab’!!! Of course, to tell you a reason behind delay in plan is: I didn’t have any damn thing available in my fridge for a few days! Even I wasn’t willing to go n get them :P Dal n Rice, Beans, Potatoes… Ufff! They worked great n the day I went to Indian store, I got all required ingredients! Kept curd in hanging position for long hours, home-made paneer… n here is how they looked!

Makes: 5-6

INGREDIENTS:

1 cup Hung Curd
1/2 cup Paneer
2 tbsp Besan, roasted
2 tbsp Onion, chopped
1/2 tsp Amchoor Powder
1/2 tsp Coriander Powder
1/4 tsp Mint Powder
Few springs of chopped coriander
1/4 tsp Green chillies, chopped
1/2 tsp Cumin Powder
Cooking oil, to shallow-fry
Salt, to taste

STEPS TO FOLLOW:

1. Take all the ingredients in a big bowl and mix everything well.
2. Make round flat kebabs out of it.
3. Heat 1 tbsp of oil in a frying pan and arrange these kebabs.
4. Shallow-fry until they get crisp texture with brown color on both the sides.
5. Serve hot with Coriander-Mint Chutney :)

To make hung curd:

• Take approx 3 cups of curd in a cheese cloth and tie a tight knot on top.
• Hang it for approx 5-6 hours on a kitchen-sink tap!

To make paneer:

• Bring 1 ltr milk to boil and add 1 tbsp of lemon juice in it.
• Let it curdle completely (if required, add 1 tsp lemon juice gradually).
• Strain it using cheese cloth and tie it quite like curd.

SJ’s NOTE:

• Don’t discard the whey after hanging paneer. Use it for kneading dough to make soft chapatis!
• You can eliminate onions here for Jain version.