Difference between revisions of "Yogurt Kebabs"
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* [[oil]] for frying | * [[oil]] for frying | ||
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# Remove the [[water]] from the curd by placing it in a cloth and tie it with a thread very tightly. | # Remove the [[water]] from the curd by placing it in a cloth and tie it with a thread very tightly. | ||
# To this curd, add ginger-[[garlic]] paste, chopped green chilies, [[chili powder]], chopped cashews, [[salt]], [[corn flour]] and mix well. | # To this curd, add ginger-[[garlic]] paste, chopped green chilies, [[chili powder]], chopped cashews, [[salt]], [[corn flour]] and mix well. | ||
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[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Indian cuisine]] | [[Category:Indian cuisine]] | ||
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[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
Latest revision as of 18:05, 26 June 2012
Description
File:Yogurt Kebabs.JPG
Yogurt Kebabs
- Serves: 6
- Preparation time: 30-40 minutes
Ingredients
- 1 kg yogurt (curd)
- 1 tsp ginger-garlic paste
- 4 green chilis
- ¼ tsp garam masala
- 3 – 4 tbsp cashew nuts
- 4 – 5 sprigs coriander leaves
- 3 tbsp corn flour
- salt to taste
- oil for frying
Procedures
- Remove the water from the curd by placing it in a cloth and tie it with a thread very tightly.
- To this curd, add ginger-garlic paste, chopped green chilies, chili powder, chopped cashews, salt, corn flour and mix well.
- Make kebabs from the mixture, roll them again in corn flour and fry in hot oil until they are golden brown.
- Serve hot with any chutney or ketchup.
