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Dhai (Yogurt) ke
Kebabs Recipe
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Recipes in English
>>
Kebab / Tikka Recipes >>
Yogurt Kebabs |
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These unusual,
succulent kebabs have yogurt as the main ingredient |
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Yogurt, thick
480 gm/2 cups |
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Black pepper
powder 2.5 gm/ 1/2 tsp |
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Cardamom
powder 2.5 gm/ 1/2 tsp |
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Cinnamon
powder a large pinch |
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Cloves powder
5 gm/1 tsp |
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Cooking oil
120 gm/ 1/2 cup |
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Garlic paste
10 gm/2 tsp |
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Milk 60 ml/ 1/4
cup |
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Onions, sliced
fine 60 gm/ 1/4 cup |
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Red chilli
powder 10 gm/2 tsp |
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Roasted gram,
powdered 120 gm/ 1/2 cup |
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Salt to taste |
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- Hang
yogurt in a muslin cloth for 2 hours till all the whey
drains out. Add roasted gram, salt and half of all the
spices (red chilli, clove, cardamom, cinnamon and black
pepper powders) to the curd and mix well. Divide into 20
equal parts. Flatten to get a smooth, even shape. Heat oil
in a pan and fry kebabs, a few at a time, to a light golden
colour.
- Keep
aside. In the same oil, fry onions till crisp and golden
brown. Remove. Cool and grind the onions. Now add salt,
garlic paste, ground onions and remaining half of all the
spices to the oil. Stir-cook for a few minutes. Add kebabs.
Turn gently till each piece is coated with the masala.
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Sprinkle milk on the kebabs. Let sizzle for 10 seconds.
- Time:
Preparation: 2 1/2 hours, Cooking: 30 minutes
- To
Serve: Serve at once as part of the main course.
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