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. 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
Hung Curd-1/3 cup
Crumbled Paneer-1/2 cup
Fresh Bread Crumbs-2 tsp
Green Chilly-1(finely chopped)
Coriander Leaves-4-5 tbs (finely chopped)
Garam Masala-1 large pinch
Red Chilly Powder-1/4 tsp
Fresh Bread Crumbs- To Coat
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.