On a recent trip to Delhi, I was served these really delish Dahi ke kebabs (kebabs made from hung curd) and a reminder photograph on one of the food related facebook groups I am a part of gave me the nudge to try making these kebabs at home.
These kebabs are vegetarian kebabs and are made from mixing hung curd with onions, garlic, ginger and green chillies. Bread crumbs and roasted gram flour are used to bind the dough together. You could deep or shallow fry them and once eaten they melt in your mouth. It makes a great appetizer to serve at your dinner party.
In North India, we love our Tandoori Chicken, and I have grown up on the best Tandoori chicken recipes out there.
For a very long time, Tandoori Chicken was the only way I wanted my chicken. I even preferred it to the popular butter chicken. Though later came a time where the latter triumphed over the former, but now I have an equal liking for both.
Tandoori chicken- the preferred snacking choice when I have beer in my hand; butter chicken with roti or naan when sitting for a meal.
When I was in Allahabad during my last trip to India, the cook at my parents place would make these vegetarian kebabs for us to snack on with drinks. Good times, I tell ya! Since I could not get the cook back with me to the US of A, I asked my parents’ cook to give me the recipe.
Now most of us don’t measure when we cook, so the cook gave me an approximation of the recipe. First time I tried it, I had to make quite a few changes to the recipe to get the right consistency to be able to stick together. I made them for the new year’s party at our house and they were a big hit. Luckily I had noted the changes, so it was perfect the next time I made them.
You could deep fry these, like I chose to for the party, or you could bake them basted with a little oil as well. Of course the deep fried version are always tastier, but the baked version is almost equally good as well.