Dahi Kebab Sizzler Kebab Sizzler Dahi ke Sholay Chef Ranveer Brar

DAHI KEBAB SIZZLER - Winter afternoons call for special snacks. What can be more special than a delicate, delicious Dahi ke Kebab, in a Sizzler avatar!

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:
Paneer Tikka Sizzler - https://youtu.be/Zdu0gLmUHSI
Chicken Tikka Tawa Pulao - https://youtu.be/jZonRlV7pqQ
Galouti Kebab - https://youtu.be/yMEhhmqYYZM

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For more fantastic recipes, check out the Ranveer Brar App
- http://bit.ly/RBAppAndroid
- http://bit.ly/RBAppiOS
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DAHI KEBAB SIZZLER
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2

Ingredients
For Dahi Kebab
1 cup Hung curd,
1 inch Ginger, finely chopped,
4 no. Green chillies (less spicy & finely chopped)
1 tbsp Brown onion, chopped,
2-4 no. Cashewnut, chopped,
2-4 no. Raisins, chopped,
1 tbsp Coriander leaves, chopped,
cup Paneer,
tbsp Roasted gram flour,
tsp Black peppercorns, crushed,
Salt to taste,

For Tomato Chutney
1 tbsp Oil,
A pinch of cumin seeds,
tsp Fennel seeds,
A pinch of onion seeds,
inch Ginger (peeled & finely chopped)
1 Green chili (less spicy & chopped)
2-3 medium Tomatoes, roughly chopped,
Salt to taste,
1 tsp Jaggery, chopped,
1 tsp Vinegar,
A pinch of degi red chilli powder,

For Pea Pulao
1 tbsp Butter, cubed,
tsp Cumin seeds,
cup fresh Green peas,
Little water,
tbsp Coriander leaves, chopped,
cup Cooked Sella Basmati Rice,
1 no. Green chilli (less spicy & chopped)
A pinch of black pepper powder,
Salt to taste,

For Coating
1 cup fresh Bread crumb,

Other Ingredients
Oil for shallow frying,

For Assembling
Cabbage leaves,
Pea pulao,
Tomato Chutney,
Mint chutney,
Dahi kebab,
Tomato chutney,

For Garnish
Butter, cubed,
Coriander sprig,

Process
For Dahi Kebab
In a bowl, add hung curd, ginger, green chillies, brown onion, cashewnut, raisins, coriander leaves, paneer, roasted gram flour, black peppercorns, salt to taste and mix everything well.
Make lemon size balls and coat it well with bread crumbs.
In a pan, add oil, once it's hot, place the dahi kebab and shallow fry until golden in color.
Keep it aside for further use.

For Tomato Chutney
In a shallow pan, add oil, once it's hot, add cumin seeds, fennel seeds, onion seeds and let it splutter.
Add ginger, green chillies and saute it well. Add tomatoes, salt to taste, jaggery, vinegar, a pinch of degi red chili powder and cook it for a minute.
Keep it aside for further use.

For Pea Pulao
In a shallow pan, add butter, once it's melted, add cumin seeds and let it splutter well.
Add fresh green peas and saute it for a minute, add little water and let it cook.
Add Coriander leaves, cooked sella basmati rice, green chili, a pinch of black pepper powder, salt to taste and toss everything well.
Keep aside for future use.


For Assembling
Take a super hot sizzler plate, place some cabbage leaves, pea pulao, tomato chutney, mint chutney and place the prepared dahi ke kebab.
Top it up with some tomato chutney and coriander sprig.
Garnish it with butter and serve hot

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For more fantastic recipes, check out the Ranveer Brar App:
- http://bit.ly/RBAppAndroid
- http://bit.ly/RBAppiOS
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