The weather is awesome! Do give it a try! You ll love it ! – Dahi Kabab by Chef Esha Agrawal


Ibn Battuta, the famous Moroccan traveller has mentioned that Kebab was an integral part of the daily diet of Indian royalty as early as 1200 AD. India is traditionally a vegetarian country, it was not the birthplace of kebabs. However, some delectable Indian variations like Hariali Kebab, Paneer Tikka and Dahi Ke Kebab owe their origin in India.

Posting the recipe for DAHI KE KEBAB, which is my favourite!
Hang two 400g Mother Diary Classic Dahi in a muslin cloth for straight 2 hours.

Refrigerate the hung dahi for 30 mins. Add finely chopped onions, ginger,coriander leaves, 150g grated paneer, 2 cubes of grated Amul Cheese & salt. Mix Well.

Refrigerate for 30 mins. Prepare a thick batter of half maida & cornflour. Dampen your hands, take a portion of the mixture, roll lightly in the batter and shape into a kebab. Roll it in the freshly home made bread crumbs.

Refrigerate the kebabs for 1 hour so that it is easy to fry.
Heat oil, slowly slide the kebab, fry till the kebabs are golden brown!

These kebabs can be the best food for your night get together!