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Tuesday, 8 January 2013
200 Grams Curd - Hang curd in a muslin cloth overnight to end up with a
nice firm ball , keep covered and chilled in the fridge.
Grams Paneer - I crumble my paneer by hand add salt and let it sit in a
strainer to get rid of water if any - say 30 minutes. 1 Onion Chopped 2 Tablespoon Minced Ginger. Chopped Dhania Leaves Chopped Green Chilies. 1 1/2 Tablespoons Cornflour .
Knead all the ingredients well ( not the curd ) , form a small ball ,
punture the ball with your thumb , add about 1/2 a teaspoon of hung curd
, seal and smoothen and slightly flatten the tikki , chill in the
fridge for about 30 minutes , deep fry a minute or so just to lightly
brown - you end up with moist and super light delicious paneer kababs /
I always fry one tikki to get an idea of the flavors
and adjust accordingly - same way you can increase the cornflour if