Month: August 2018

Dahi Kebab ( Hung Curd Kebab)

Nandini Bhushan1 Comment

Dahi kebab is a very classic, healthy and protein rich Awadhi recipe that is made from hung curd along with few spices and seasoned with fresh herbs. In-fact when I first heard about dahi kebab, it was unimaginable for me to even think of a kebab made out of curd since it it so difficult to hold it together . But once I came to know the secret behind it I enjoyed making it myself. Curd or dahi is highly popular throughout south Asian countries like Pakistan,Bangladesh and India. But I believe that we Indians have a special love for dahi and we could have it any form. It is indeed an integral part of our culinary culture.
Dahi kebab is one such curd dish which could be served both as an appetizer and main course. It is crispy from outside and creamy and melting from inside with soft and subtle flavour of spices. There are different variations of making dahi kebab. Enjoy my take on this classic recipe.

Ingredients:

  • Curd : 700 gm
  • Ginger :1 Tsp grated
  • Green chilli : 3 finely sliced
  • Capsicum : 1 finely chopped
  • Cheese :100 gm grated
  • Sugar:  1 Tsp
  • Garam masala  powder :1 Tsp
  • Salt : as per taste
  • Bread crumbs:
  • Besan :4 tsp  ( Dry Roast besan in low flame till it becomes golden brown and aromatic)

    Follow the steps for the perfect result:

Step 1: Tie the fresh curd in a muslin cloth

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Step2: Hang it overnight so that the water completely drains out.

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Step 3: Your hung curd with creamy consistency is done

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Step 4: Mix the curd with green chillies, capsicum, Ginger, sugar, cheese,roasted gram flour, finely chopped coriander leaves, garam masala powder and salt. Be a little cautious while putting salt since cheese already has salt in it.

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Step 5 : Mix it all together and put it into the fridge till you proceed.

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Step 6 : Now apply water or oil in your palm and make tikkis out of the curd mixture. Since the texture of the mixture is very soft and creamy, one needs to delicately handle it.

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Step 7 : Next coat the kebab with the bread crumbs.

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Step 8 : Heat oil in the pan and shallow fry the kebab one by one on medium flame. Turn over the dahi kebabs once you get a nice golden crust on the top.

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Step 9  : Your dahi kebab is ready to be served. Enjoy the appetizing dahi kebab with any chutney or sauce of your choice.

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Tip: Sugar enhances the tangy flavour of dahi kebab with a pinch of sweetness.

 

 

Mutton Kofta Curry

Mutton Keema Kofta Curry

Nandini BhushanLeave a comment

The mutton kofta curry is one such recipe that is very close to my heart as it takes me down the nostalgic memory lane of my childhood. My mother makes one of the most amazing Keema kofta curry. It is in indeed one of the favourite indulgent recipe of my son and every time I  cook this recipe for my loved ones, l could experience the intense and exotic aroma in my entire household.lts all about my mom’s spice and secret that blends so well to create a fabulous dish like this mutton kofta curry. Mutton kofta curry is cooked using raw mutton keema and handful of spices that is easily available in every household . The meatball here is not deep fried but it is poached and cooked in the gravy.This cooking techniques gives a new dimension to the taste of the curry. One just needs to be a little extra careful with the koftas as it could disintegrate if not handled properly .The flavourful mutton kofta curry is served best with plain rice or any variety of Indian bread.

Ingredients :

  • Mutton mince (Keema)  ½ kg
  • Ginger 1 inch
  • Green chilli  2 to 3
  • Egg 1
  • Garam masala powder 1 Tsp
  • Coriander leaves as per taste
  • Pudina leaves optional
  • Soaked bread optional( to be used in case Keema appears too difficult to handle)
  • Ingredients for the gravy
  • Onion 2 large finely chopped
  • Tomato 2 grated
  • Garlic paste 1 Tsp
  • Ginger paste 2 Tsp
  • Turmeric powder 1 Tsp
  • Red chilli powder 2 tsp
  • Coriander powder 2 tsp
  • Whole black pepper 5 to 6
  • Black cardamom 1
  • Green cardamom 2
  • Dalchini 1 stick
  • Whole jeera 1 Tsp
  • Oil 4 Tsp
  • Salt as per tasteFollow the steps by step instructions for  perfect result:

Step 1 : Take a grinder jar and put raw Keema, Ginger,green chilli, green coriander, pudina, egg and a tsp of oil along with salt. Blend it all till it  comes together. Egg will help to bind the koftas. Once done squeeze the water away.Keema Kofta Cuury_011

Step 2 : Apply oil in hand and make small round ball shaped meatballs. Refrigerate them for an hour so that the koftas become firm.Keema Kofta Curry_02

Step 3 : Put oil in the pan and add the whole masala. Fry it till it crackles.Keema Kofta Curry_03

Step 4 : Add the finely chopped onion and fry it till it turns golden brownKeema Kofta Curry_4

Step 5 : Next add grated tomato, Ginger garlic paste, coriander powder,turmeric powder, red chilli powder and salt.stir it until the oil separates from the masala.Keema Kofta Curry_05

Step 6 : Add water as per your requirement and let it come to boil . Now place the kofta one by one into the boiling mixture. Do not stir or mix the koftas as it could disintegrate. Let it cook on a high flame for at least ten minutes. After that cover the lid and lower the flame and

let it cook in the gravy till the kofta becomes firm.Keema Kofta Curry_06

Step 7 : Check it out after almost twenty minutes to see if the masala and meatballs are done. Stir it carefully.Keema Kofta Curry_07

Step 8 : set the koftas aside in a serving dish.garnish it with cream and the tantalizing mutton kofta curry is ready to be relished with rice or any Indian bread of your choice.Keema Kofta Curry_08

 

 

Tip. Add one Tsp of oil in the mince while blending. This will keep the koftas moist and soft