Yogurt Kebab/Dahi Kebab Recipe
204 بار بازدید -
6 سال پیش
-
Delicious, melt in your mouth
Delicious, melt in your mouth kebabs made with hung yogurt, paneer, cheese, spices and filled with crunchy cashew nuts. Click on "show more " below for detailed recipe
Ingredients:
9-10 tbsp thick yogurt/curd;
1/2 cup grated paneer;
Few tbsp of breadcrumbs(for coating the kebab);
2 tbsp finely chopped onions;
2 tbsp cheese(mozzarella cheese used in this recipe)-optional;
3 tbsp gram flour or besan;
4 tbsp cornflour(for coating the kebab);
1/2 tsp garam masala powder;
2 tsp red chilli paste;
Few cilantro leaves;
1 tbsp chopped ginger;
1 tsp green chillies;
3 tsp of sweet chutney(check out my video on how to make sweet tamarind chutney);
Oil for frying;
Few tsp of crushed cashew nuts;
Salt to taste
To make hung yogurt/curd:
Place the muslin cloth on a sieve and pour the yogurt into a muslin cloth.
Make a knot and let it sit overnight in a refrigerator.
This will remove excess water from the yogurt.
Heat a pan and ad gram flour.
Saute on low flame for 2-3 minutes.
Let it cool completely.
In a bowl add crushed cashew nuts, 1 tsp red chilli paste, sweet chutney, salt, mix well and keep it aside.
In a bowl add the hung yogurt, paneer, cheese, onions, cilantro, ginger, garam masala powder, green chilies, 1 tsp red chilli paste, salt, and roasted gram flour.
Mix gently.
Keep the bread crumbs and corn flour ready for coating the kebabs.
Rub your palms with water and make small balls out of the mixture.
Gently press the middle of the mixture and add the cashew nut filling.
Using your finger cover the filling.
Coat the patties first with corn flour and then with bread crumbs.
Refrigerate the patties for 30 minutes.
Heat a pan and add oil.
Add the patties and fry till they turn golden brown.
Enjoy the kebabs with sweet tamarind chutney and coriander mint chutney. How to make tamarind chutney/ imli ch... & How to make coriander mint chutney/ g...
Ingredients:
9-10 tbsp thick yogurt/curd;
1/2 cup grated paneer;
Few tbsp of breadcrumbs(for coating the kebab);
2 tbsp finely chopped onions;
2 tbsp cheese(mozzarella cheese used in this recipe)-optional;
3 tbsp gram flour or besan;
4 tbsp cornflour(for coating the kebab);
1/2 tsp garam masala powder;
2 tsp red chilli paste;
Few cilantro leaves;
1 tbsp chopped ginger;
1 tsp green chillies;
3 tsp of sweet chutney(check out my video on how to make sweet tamarind chutney);
Oil for frying;
Few tsp of crushed cashew nuts;
Salt to taste
To make hung yogurt/curd:
Place the muslin cloth on a sieve and pour the yogurt into a muslin cloth.
Make a knot and let it sit overnight in a refrigerator.
This will remove excess water from the yogurt.
Heat a pan and ad gram flour.
Saute on low flame for 2-3 minutes.
Let it cool completely.
In a bowl add crushed cashew nuts, 1 tsp red chilli paste, sweet chutney, salt, mix well and keep it aside.
In a bowl add the hung yogurt, paneer, cheese, onions, cilantro, ginger, garam masala powder, green chilies, 1 tsp red chilli paste, salt, and roasted gram flour.
Mix gently.
Keep the bread crumbs and corn flour ready for coating the kebabs.
Rub your palms with water and make small balls out of the mixture.
Gently press the middle of the mixture and add the cashew nut filling.
Using your finger cover the filling.
Coat the patties first with corn flour and then with bread crumbs.
Refrigerate the patties for 30 minutes.
Heat a pan and add oil.
Add the patties and fry till they turn golden brown.
Enjoy the kebabs with sweet tamarind chutney and coriander mint chutney. How to make tamarind chutney/ imli ch... & How to make coriander mint chutney/ g...
6 سال پیش
در تاریخ 1397/12/18 منتشر شده
است.
204
بـار بازدید شده