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 theBM#47under Appetisers / North Indian Starters.
Prep time : 1 hour (includes standing
time),
Cook time :20 mins
Makes : 8-10 medium/ large kebabs
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
- 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) - 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. - 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. - Shallow fry on medium heat till its
golden brown on both sides. Serve hot with onions rings and Green chutney
I have heard lot about it but never got a chance to taste it..will try soon
I had never heard of it before. Interesting recipe.
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.
I have this on my list as well..guess more than we cook, our list gets bigger..:)..you got them so nice done Kalyani..
This was in my to do list for long time.. I am not going to stop after seeing this delicious kabab..
I always want to do this dahi ke kabab, dunno when am gonna make, u nailed them prefectly.
Perfect and yummy looking kebabs.
They look very tempting, Kalyani.
Aww, your description of biting into succulent juicy kebabs, makes me crave kalyani!!! Looks delicious!!:)
That does look really juicy! Lovely way to make kebabs.