December 11, 2014

Dahi ke kabab | Easy Appetiser | How to Make Dahi ke kabab

Soon after we moved to our new place early this year, Food Food Channel was one of the first channels I got used to watching, more so coz I could watch it on mute too (and there's the recap). And having eaten Dahi ke Kebab (the name itself was soooo appetising) at a Jiggs Kalra restaurant, I was very happy to see this recipe by Chef Rakesh Sethi  and immediately noted this down.. This bookmark sees the light of the day today although I made it a number of times since then. As in Nargisi Kofta, I am a sucker for Mughlai Food, and this is one of the gems that I managed to recreate in my kitchen.

The only drawback, if any, is that the hung curd you get from almost 1/4 litre of thick curd is so miniscule that we always wanted to eat some more kebabs. For a core vegetarian like our family, biting into the juicy kebab - succulent and yet with a bite - was probably the best thing to happen. So, dont be fooled by the large amount of curd you need to make hung curd - its worth every bit of the effort, and am sure you would love it. After Sesame Gold Coin, this is the 2nd entry to the BM#47 under Appetisers / North Indian Starters.




Prep time : 1 hour (includes standing time), 
Cook time :20 mins
Makes : 8-10 medium/ large kebabs

Dahi Ke kebab (Yoghurt kebab / starter)
Cuisine : Mughlai , course : Appetiser
Spice level: medium - high
Difficulty level : Medium

Ingredients:
  • Thick yoghurt (or greek yoghurt) – 400 gms (I used homemade curd)
  • Besan / Gramflour – 3 TBSP (or a little more if required)
  • Turmeric - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Oil – to shallow fry
  • Ginger paste – ½ TBSP
  • Chilli paste – ½ TBSP

Stuffing:
  • Raisins, cashews, almonds, pistachio - about 4 tsp (finely chopped)
  • Green chilies – to taste - finely minced
  • Coriander  seeds - roasted and slightly pounded - 1/2 TBSP
  • Ajwain / Carrom seeds - slightly crushed - a pinch
  • Coriander leaves - finely chopped - 1/4 cup
  • Pomogranate pearls - a handful
  • Salt – a pinch


 Method:
  1. Line a bowl with a muslin cloth and pour the yoghurt into it. Place the entire set up covered in the refrigerator for about an hour till you get a thick hung curd (approx. 150-200 gms)
  2.  In a bowl, add besan, turmeric powder, Garam Masala and whisk well, Add hung curd, ginger paste, chilli paste, salt – one by one and mix till you get a thickish dough (which is also pretty sticky – be sure to wear your plastic gloves at this point or use oiled spoons to mix the dough). Let the dough rest covered for 5 mins.
  3.  Mix all the ingredients for the stuffing, Pinch out small roundels, make a small indentation / well, and add a tsp of the stuffing into it, close it well and with the help of oiled palms, round the kebab to smooth edges. Repeat for rest of the dough. Rest for 3-4 mins. 
  4.  Shallow fry on medium heat till its golden brown on both sides. Serve hot with onions rings and Green chutney


10 comments:

  1. I have heard lot about it but never got a chance to taste it..will try soon

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  2. I had never heard of it before. Interesting recipe.

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  3. I enjoy Rakesh Sethis cooking..some of the dishes are really good .these kebabs have been on my to do list since long . perfectly made Kalyani.

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  4. I have this on my list as well..guess more than we cook, our list gets bigger..:)..you got them so nice done Kalyani..

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  5. This was in my to do list for long time.. I am not going to stop after seeing this delicious kabab..

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  6. I always want to do this dahi ke kabab, dunno when am gonna make, u nailed them prefectly.

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  7. Perfect and yummy looking kebabs.

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  8. They look very tempting, Kalyani.

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  9. Aww, your description of biting into succulent juicy kebabs, makes me crave kalyani!!! Looks delicious!!:)

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  10. That does look really juicy! Lovely way to make kebabs.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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