YOGURT KEBAB
You can do this!
- 400 gms Yogurt (made using EkoYogurt Starter Culture)
- 100 gms paneer
- 2 tsp chopped onion
- 1 tsp chopped ginger
- Half a handful of chopped fresh coriander
- 8 to 10 finely chopped almonds
- 6 to 7 chopped raisins
- 1/2 tsp white pepper powder
- 1/2 tsp green cardamom powder
- Salt to taste
- Cooking oil
- Cornflour to dust
- A cup of ready to eat oats
Let's do this!
- Saute the onion and ginger in oil till onions turn light golden. Keep aside to cool.
- Hang Yogurt for 1-2 hours in a muslin cloth.
- Take the Greek Yogurt in a bowl. Add cheese, chopped raisins, coriander, almonds and onion. Add white pepper powder, cardamom powder and salt.
- Make oval patties with this mix and pat a bit of cornflour on the outside, thereby giving kebab shape.
- Crush the oats to resemble breadcrumbs and mix the patties in this oat powder.
- Grease a pan with olive oil, and grill these on a medium flame, till they turn brown.
- Serve hot with chutney.
