Dahi – cheese ghost kebab


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Preparation Time : 40 – 50 minutes

Cooking Time      : 30 minutes

Serving                : 4-6 members

Description

Meat and cheese is one combination I have wanted to pair together for quite some time . But the two fatty culprits did scare me away because of the calorie in take its going to end up in and not wanting the rats in my laboratory ( oops the Rats  are hubby dear my kids and son – in – law , the laboratory is my kitchen ) who end up eating and have a heart attack over night . So I just threw away the idea from my mind immediately. Later , after a few months time while just whiling away my time over the foodie groups in face book . I came  across a picture of a mutton roast that’s grilled with grated cheese over a hot Tawa . There was a tsunami happening in my mouth as I just could not take my eyes away from drooling . Finally I ended up gulping a hell of saliva . Checked to see who has posted it and who else other than my friend Anisa Arif the spice queen . Well now there is no health issues coming in between as when a friend has tried it , it’s an alerting alarm signal saying its your turn dumbo . Not wanting to repeat the same as Anisa did , I just used a recipe from my hand written cook book and added grated cheese with a revolutionary idea to the filling . This recipe is an authentic recipe very own to the nawabs of Hyderabad . I have just added my twist of adding grated cheese to the filling leaving the recipe undisturbed. As authentic old school recipes need no more polishing to be done . I just found a cheats way of not keeping the mutton whole and the dal used along just led an option to tell when questioned about that the meat used is very little . The amount of roller coaster rides I go through to just satisfy my cravings to experiment a dish with no complaints is sure adventures and worth while when I hear oohs … And aahhs over the table when served filling in a lot of joy in me . This fool proof dish vanished away in minutes and has been on demand from then but I keep it away as I know this fatty culprit is to be enjoyed only once in a blue moon . From humble old school to va – va – voom with a clever riff on the classic worked wonders ….

Ingredients

Ingredients
Quantity
Boneless mutton600 grams
Cumin seeds1 teaspoon
Pepper corns6
Ginger1/2 inch chopped
Garlic 10 cloves peeled
Bengal gram 1/4 cup soaked in water for half an hour
Coriander seeds1 teaspoon
Green cardamom1
Black cardamom1
Garam masala powder1/2 teaspoon
Red chilli powder2 teaspoons
Mace powdera pinch
Salt to taste
Oil2 tablespoons + to shallow fry
Eggs2 beaten with salt to taste

Ingredients for stuffing

Ingredients
Quantity
Onion 1 chopped finely
Hung curd1/4 cup
Grated processed cheese ( I used Amul cubes ) 1/4 cup
Mint + coriander leaves2 teaspoons chopped

Method for filling

  1. Squeeze the chopped onions between your palms to remove excess water .
  2. Mix hung curd , grated cheese , onion , mint + coriander leaves chopped together .
  3. Taste and add salt as the cheese used already has a lot of salt content in it . Place in the refrigerator.

Method for the kebab

  1. Heat 2 teaspoons of oil in a pressure cooker . Add cumin seeds , coriander seeds , pepper corns ,
  2. black cardamom, green cardamom , ginger and garlic . Stir well for a minute over medium heat . Add the boneless mutton pieces and sauté for five minutes until the colour of the meat changes .
  3. Top with soaked and drained Bengal gram dal , salt to taste ,red chilli powder ,mace powder and garam masala powder . Stir well for about 2-3 minutes.
  4. Add one and half cups of warm water and Bring to boil . Pressure cook for 4 or more whistles depending on your pressure cooker to cooked and dry . Remove from heat . Cool completely and grind to a smooth paste with out adding water .

How to proceed

  1. Divide the ground paste to equal lemon size portions and roll to a round with greased palms .
  2. Insert your thumb from the top of the round to get a hollow dent in the middle . Fill the dent with dahi cheese stuffing .
  3. Flatten a goose burry size of the ground meat and cover on top of the filling .
  4. Roll gently to a circle again with no cracks . Then flatten a bit to get tikki / cutlets shape . ( I used a greased cutlet mould to get perfect sized kebabs ,
  5. you can use a Horlick’s bottle top too ) Do the same to all the ground mutton and filling .
  6. Heat oil to shallow fry . Cost each kebab with beaten egg .
  7. Drop into medium hot oil and fry for 40 -50 seconds on one side , then flip over gently and fry to a golden colour and crisp on all sides .
  8. Drain on absorbent paper . Serve hot with mint chantney .

Notes
You can substitute mutton with chicken and do the same

Quite a tricky dish but worth the pain for sure