DAHI KE KEBAB
Yeah I know I am late again sigh, I must do something about my time management skills soon. So many dishes so little time, the world isn’t fair actually ;) Posting my new recipe dahi ke kebab.Try it and plzz send me your feedback, comments,advices which help me to do better job and give me inspiration :)
Dahi Ke Kebab is a classic Indian appetizer which can make you a star. There are many versions of the recipe and I have adapted mine from the kitchen of Pind Balluchi a popular restaurant in Delhi.
Ingredients
1-1/2 cups hung yogurt
1/4 cup besan ( chick pea flour) - dry roasted over low heat till slightly darker
1 Tbsp finely chopped coriander leaves
1 tsp finely chopped green chillies
2 Tbsp finely chopped onions
1 tsp salt
1 tsp roasted and powdered cumin seeds
Oil/ghee - for frying
Method
1. Pour the yogurt in a muslin cloth. Tie the edges of the cloth and hang it over the kitchen sink for at least 2 hrs. Alternatively you can place yogurt in the fine seived mesh strainer. Allow the strainer to sit over a dish so that it can collect the whey from the yogurt. Place it in the refrigerator overnight and you will not have to worry about the yogurt getting sour.
The important note here is the resultant yogurt should be thick, with no whey.
2. Once the whey from the yogurt is drained, transfer the yogurt to a large mixing bowl and mix all the ingredients except the oil, and chill for an hour.
Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides.
The kebabs are quite soft, so you have to handle them carefully. Serve hot with green chutney.
Variations: If you want little spicy,you can add black pepper or red chilli powder in the mixture according to your taste.
Yeah I know I am late again sigh, I must do something about my time management skills soon. So many dishes so little time, the world isn’t fair actually ;) Posting my new recipe dahi ke kebab.Try it and plzz send me your feedback, comments,advices which help me to do better job and give me inspiration :)
Dahi Ke Kebab is a classic Indian appetizer which can make you a star. There are many versions of the recipe and I have adapted mine from the kitchen of Pind Balluchi a popular restaurant in Delhi.
Ingredients
1/4 cup besan ( chick pea flour) - dry roasted over low heat till slightly darker
1 Tbsp finely chopped coriander leaves
1 tsp finely chopped green chillies
2 Tbsp finely chopped onions
1 tsp salt
1 tsp roasted and powdered cumin seeds
Oil/ghee - for frying
Method
1. Pour the yogurt in a muslin cloth. Tie the edges of the cloth and hang it over the kitchen sink for at least 2 hrs. Alternatively you can place yogurt in the fine seived mesh strainer. Allow the strainer to sit over a dish so that it can collect the whey from the yogurt. Place it in the refrigerator overnight and you will not have to worry about the yogurt getting sour.
The important note here is the resultant yogurt should be thick, with no whey.
2. Once the whey from the yogurt is drained, transfer the yogurt to a large mixing bowl and mix all the ingredients except the oil, and chill for an hour.
Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides.
The kebabs are quite soft, so you have to handle them carefully. Serve hot with green chutney.
Variations: If you want little spicy,you can add black pepper or red chilli powder in the mixture according to your taste.
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