Kabab Dilruba

Total Time: 4 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 1 1/4 kg tofu
• 30 g channa dal
• salt
• 30 g green chilies
• 6 red chilies
• 5 bay leaves
• 4 cinnamon sticks
• 100 g cloves
• 1 teaspoon garam masala powder
• 25 g fresh coriander leaves
• 3 lemons, juice of
• 350 g cream
• 3 teaspoons cornflour
• oil (for frying)

Recipe

• 1 take about 1 1/2 litres of water in a handi and boil soya chunks with chana dal, red chilli, green chilli, salt, bay leaf, black cardamom, cloves and cinnamon.
• 2 boil till water is dry.
• 3 select the whole spices and chillies and discard.
• 4 grind coarsely.
• 5 freeze the cream in the ice compartment of the fridge.
• 6 to the boiled mixture, add curd, cornflour, lemon juice, garam masala powder and fresh coriander leaves and mix like a dough to make it smooth.
• 7 check seasoning.
• 8 cut the frozen cream into pieces and stuff each kebab roll with it.
• 9 wet hands to avoid sticking.
• 10 keep in a cool place.
• 11 heat a tawa and smoke oil.
• 12 shallow fry the kebab roundels for about 4 minutes and serve hot.