Saturday 10 February 2018

Dahi Kebab - Mughlai Appetizer


Dahi kebab is a very soft textured, mouth-melting appetizer of mughlai cuisine. These are mild in taste and served with a spicy dip alongwith onion rings like any other kebab dish. I tend to use only limited spices to ensure the unique flavour and sweetness of my favourite hung curd. I generally tie the fresh curd in a muslin cloth and place it over a sieve lying on the rims of a large bowl to collect the strained water overnight in the refrigerator. During summers avoid hanging the curd outside as little sourness can spoil the flavour of this rich and cremy royal appetizer.


Preparation time: overnight
Cooking time: 15 min.
Type: Appetizer
Cuisine: Mughlai
Serves: 2-3

Ingredients:

3/4 cup hung curd (made from 500 gm curd)
3 tblsp cottage cheese (grated)
3 tblsp roasted gram powder
1 tblsp onion (sliced and fried till golden-brown)
1 tblsp mint leaves (chopped)
1 tblsp coriander leaves (chopped)
1 tsp green chillies (chopped)
1/2 tsp chaat masala
1/4 tsp green cardamom powder
salt to taste

For filling:
50 gm khoya
1/2 tsp sugar
10-12 strands saffron
1 tblsp cashewnuts (chopped)
1 tblsp raisins

Method:

For filling:

  1. Heat a pan, add khoya and cook till little soft.
  2. Add sugar and saffron and mix well.
  3. Remove from flame and add nuts and raisins.
  4. Let it cool and make 6 small balls.
For Kebabs:
  1. In a bowl mix all the ingredients and refrigerate for few min.
  2. Divide the mixture into six parts using a spoon.
  3. Dust your hands with little roasted gram flour and pat the curd mixture to flatten and stuff with a ball of the above filling and seal all over to give the shape of round kebabs.
  4. In a pan heat enough oil or ghee, shallow fry the kebabs on both the sides till a nice golden-brown crust forms.
  5. Serve hot with your choice of spicy dip.
Note:
  • These kebabs are very delicate so handle them gently.
  • Hung curd should be absolutely dry, else pat it dry on a muslin cloth.
  • Roasted gram flour can be dusted before shallow frying the kebabs if the mixture is too wet to handle.

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