Wednesday, 13 November 2013

Dahi ke kebab

Not sure if i have mentioned this before but Husband is super picky eater - no milk or milk related products, no fish , no red meat the list is really endless , so on most of the days i have a very limited choice to cook for.

But now that husband is traveling and my parents are here, we are getting to experiment a bit in the kitchen. So for today i tried 'Dahi ke kebab', i had this first with mum in the restaurant "Sahib Singh Sultan" a while back. I searched the net for recipe and there are quiet a variation there, so after reading through all the recipes and trying from my experience i followed the following recipe.

You need

Curd - 1 cup
Besan - 1 full teaspoon
Sattu (roasted bengal gram powder)  - 1 full teaspoon
Red chilli powder - 1/3 teaspoon; less or more depending on taste
Turmeric powder - 1/3 teaspoon
Salt - to taste
Garam masala powder - 1/2 tea spoon
Zattar powder - 1/2 tea spoon (optional)
Oil for frying (1 full table spoon)

Tie curd in a plain cotton cloth / cheese cloth and hang it so all the water drains out (hung curd)

In this mix add all other ingredients except oil.

Heat a not stick pan , add oil

Once hot, form the curd mix into a small patty like shape and fry on pan till each side turns crisp.

Serve hot with your favorite chutney or sauce.

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