Dhai Kebab

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Today I bring a very special and delicate dhai kebab; it’s yummy, creamy and rich preparation from mughlai cuisine.  I am sure you will like this recipe, so here it is please enjoy…….

DHAI KEBAB

 

Servings- 33 pieces 

INGREDIENTS

Hung curd (full cream)                    500 gms

Paneer                                                60 gms

Crushed cashew nut                         2 tbsp

Cornstarch                                         1 tbsp

Cilantro roots                                     1 tbsp

Ginger                                                 1 tbsp

Green chili                                          ½ tbsp.

Crushed black pepper                      1 tsp

Salt                                                      1 tsp

Panko breadcrumb                           to roll

Method-

1.     Take I kg of yoghurt in a thin wire mesh strainer and leave for overnight to drain whey out and it will give approximately yield of 500 grams.

2.     Grade paneer and keep aside.

                                            

3.     Fine chop cilantro roots, ginger and green chilies and keep aside.

                                

4.     Crush Cashew nut and keep aside.

                               

5.     Take a mixing bowl, add all the ingredients and nicely mix the mixture.

6.     Make equal size balls and roll them in panko breadcrumb and give them shape.

7.     Deep fry them in 350 F oil and place them over absorbent paper to avoid excess oil. Or if you want to be health conscious then grill it on griddle.

8.     Serve  with salad  and chutney.