DAHI POLENTA KEBAB, CURRY LEAF & COCONUT RELISH
Serving size: 2 portion
INGREDIENTS
- Hung Curd 250 gm
- Polenta 100gm
- Spring Onions 30 gm
- Kashmiri Chilli powder-5 gms
- Coriander powder – 5 gms
- Green Chilles 5 gm
- Fresh Ginger 15 gm
- Fresh Mint 20 gm
- Salt to taste
- Curry leaves 20 gm
- Mustard Seeds 20 gm
- Dry Red Chillies 2 pcs
- Cashewnuts 30 gm
- Cooking Oil 50ml
- Coconut fresh 1 number
METHOD
Dahi Kebabs
- Take hung curd and squeeze all the moisture out of it till becomes like thick cheese.
- Roast the polenta in a heavy pan and then add to the Hung curd.
- Season the mixture with Kashmiri chilli powder, coriander powder and salt.
- Make the stuffing of the kebabs with chop green chillies, spring onions chopped, chop ginger and fresh mint.
- Make the Kebabs like galletes with the stuffing and dust some roasted polenta on the galletes and keep then ready for pan frying.
- Coconut and Curry leaf relish.
- Grate fresh coconut, ginger, green chillies and cashew nuts together fine.
- Make a tempering with mustard seeds, fresh curry leaves and smoke the red chillies in the tempering, season salt as per taste.
- Pan fry these kebabs till golden brown in a non-stick pan.
- Plate them hot with the coconut relish and sprinkle some fried curry leaves for garnish and also can use fresh herbs (coriander, mint) for garnish.
About Chef Anurudh Khanna:
Chef Anurudh Khanna – Multi-Property Executive Chef, Marriott International. He is holding responsibility of two prominent properties namely The Westin Gurgaon and Westin Sohna.He did his Diploma in Hotel Management from IHM, Kufri Shimla.
Chef Anurudh began his career with Hyatt Regency Delhi. He has a vast experience as a chef and has worked for various properties that include Taj Mahal Hotel New Delhi, The Park New Delhi, Westin Hotels and Resorts Pune and Shangri-La Hotels and Resorts New Delhi.
He is holding expertise for more than 2 decades in his profession & being awarded many awards and recognitions for his forte. These awards include Winner of the Culinary Leader of the Year 2014-15 and South Asia Region and Innovative Chef of the year 2018.
Editor in Chief : Mewati SItaram
