After a very long time, I am taking part in Blogging Marathon this month. For the first week, I have chosen dishes with curd. Srivalli asked us not to go with raithas as they are very simple. On seeing the theme cooking with curd, the recipe which came to my mind immediately was the dahi kebab from Tarla Dalal’s Mughlai Khana book. I have this in my to do list for long but never attempted it as I was a bit skeptical. But there is nothing to worry about as it turned out so so delicious. They are so creamy and soft with a nice crispy crust. The tang of curd along with paneer makes the dish awesome. Â Yesterday we had these kebabs with our evening tea and we enjoyed it a lot. Hung curd along with crumbled paneer and spices are coated with bread crumbs and they are usually deep fried. But I shallow fried them with very little oil in a non stick pan. So it is also a guilt free snack. If you are not worried about calories, then you can deep fry it for the extra taste..
Recipe Adapted From Mughlai Khana by Tarla Dalal
Ingredients:
Hung Curd-1/3 cup
Crumbled Paneer-1/2 cup
Fresh Bread Crumbs-2 tsp
Besan-2-3 tbs
Salt-to taste
Green Chilly-1(finely chopped)
Coriander Leaves-4-5 tbs (finely chopped)
Garam Masala-1 large pinch
Red Chilly Powder-1/4 tsp
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Fresh Bread Crumbs- To Coat
Oil-2-3 tsp
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To Serve:
Onion Rings
Lemon Wedges
Coriander Leaves
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Procedure:
1. Mix hung curd, paneer, salt, garam masala, red chilly powder, green chilly, coriander leaves, bread crumbs and besan in a bowl. The dough will be very sticky.
2. Take a cup of fresh bread crumbs in a plate.
3. Divide the dough into 8 equal portions.
4. Drop one portion of the dough on the bread crumbs and roll to coat.
5. Shape it into a flat cutlet.
6. Heat a non stick tawa and add 1 1/2 tsp of oil. Rotate to coat the pan with oil.
7. Arrange the kebabs in the pan.
8. Cook on medium flame until the bottom is crispy and the kebab is firm.
9. Flip them carefully with a spatula.
10. Add the remaining 1 1/2 tsp oil and cook until crisp.
11. Serve it hot along with onion rings and lemon wedges.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30
this sounds really good. bookmarking it !
that’s an interesting recipe… looks yum…
That is surely a delicacy!!! so tempting.. would love to gobble a few!!
Sowmya
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The pictures are looking so delicious Gayathri..very nice dish. and it’s good to have you back.
Thx for the pics tutorial Gayathri! Tempting!!
When I make these they sometimes disintegrate. ..these look super.
Delicious kebab….new version…
you beat me to this, Gay .. Had a version coming up for week 3, slightly different :-)) yummy kebab… and smooth as silk isnt it !
Kalyani
Sizzling Tastebuds
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Very silky texture inside n crispy outer layer. Perfect party food.
Kebab looks very delicious and tempting.
Hi Gayathri, I had first eaten this at Pind Balluchi. Tastes nice & healthy!
Pics are taken very well.
Kebab looks so tempting ! Welcome basc Dear !
awesome idea and inviting snack…luvly clicks…
Anu’s Healthy Kitchen – Broken Wheat, Oats, Almonds and Coconut Ladoo
Very interesting kebab, looks fabulous, cant wait to give a try.
The kebabs look super delicious! This is a very new way for me…I love the addition of hung curd!
drooling !!!!
They look stunning, Gayathri!! Mouthwatering as well.
Never tried this type of kebab Gayathri. Looks nice and of course you made it healthier by shallow frying them 🙂
glad to have you back. they must hve such a nice and creamy texture
I have seen these dahi kebabs in one of the cooking shows, but was skeptical on how they would turn out. They look amazing. Will have to try these.
BTW, welcome back to BM Gayathri 🙂