Monday, 19 June 2017

Paneer Aur Dahi Kay Kabab #sikandalouscuisine


200 Grams Curd - Hang curd in a muslin cloth to end up with a nice firm ball , keep covered and chilled in the fridge.
500 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.
2-3 Tablespoons Chopped Onion.
1/2 Teaspoon Black Pepper Freshly Ground
2 Tablespoon Minced Ginger.
2 Tablespoons Chopped Dhania Leaves
Chopped Green Chilies.
75 Grams Grated Cheese.
1++  Tablespoon Cornflour .

1. Add the grated cheese to hung curd along with a 1/4 of green chillies and dhania greens.Set to chill till needed.
2. Gently knead all the ingredients well-not the curd.
3. Form a ball , deeply dent the center of the ball with your thumb , add about 1 teaspoon of hung curd , seal and smoothen and slightly flatten the tikki , chill in the fridge for about 30 minutes.
4. Deep fry a minute or so just to lightly brown  - you end up with moist and super light delicious paneer kababs / tikkis.

Fry one tikki to get an idea of the flavors and adjust accordingly - same way you can increase the cornflour if they don't hold.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #veebaasianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
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