Wednesday, September 25, 2013

Dahi Kabab:

I’m a very adventourous diner and often look for kababs or some spicy kinda starter before I order the main course. The dahi kababs, one of my favourites, are often the heavy oil and dry fruits loaded snack which either reduce my apetite for the main course or sometimes put a full stop to the next courses.

 My own favourite version of these kababs are low calorie ones, baked on non stick tawas or grills without or with very little oil and is really yummy and a fantastic starter to a multi-course homemade dinner.

For six piece serving:


Brown bread – 3 piece

Hung curd (1/2 cup)

Shredded capcicum (1/2 spoon)

Shredded onion(1/2 spoon)

Shredded ginger(1/4 spoon)

Coarsely grinded walnut powder(1 spoon)

Raisins (5-6)

Black pepper powder, Salt and Oil as per taste.

Mixture: Mix hung curd, capcicum, onion, ginger, walnut powder, black pepper and salt in a bowl.

Roll the bread with rolling pin, remove the corners and add a few drops of water if required. Place a small portion of mixture at one half triangle part and then fold the other half to cover it up. Now join the open ends by pressing with help of water.
Place these triangles on a grill or non stick tawa and make them golden brown from both sides.(optional:brush both sides with little oil).

Cut them in halves or desired shapes and serve with some tangy sauce or chutney. Enjoy: ………………: ) agoodstuff

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