Healthy Pan Cooked Paneer and Dahi Kabab: Cottage cheese and Yogurt Kebab

 

How’s your week going? I have been living in my kitchen this week, lots of recipes to test for the month of February.

Had a great start of the week on Monday when I met my Food blogger and consultant friend Rushina M Ghildyal for the first time in person. She invited me for a book promo. of Chef Ritu Dalmia's "Travelling Diva". It was great meeting Rushina, as she is the same positive and genuine person who oozes warmth and love, Happy to know you Rushina.

Travelling Diva is beautiful book with very well written recipes so easy to follow ( a must for every one who loves to cook). Book aside Ritu Dalmia is a kind of person so simple and down to earth you never realise that you are speaking to a celebrity cook. She wowed us with three delicious dishes created from her newly released book.

Other thing which kept me busy this week was, designs of bookmark for lifezing.com,we had zeroed in on two styles and one of them is out from printing.This is the design which is out and another one is still with the printers.

One of the recipes which I have tested and given a healthy makeover is "Paneer aur Dahi ke Kabab" which is a deep fried dish served with sweet and sour tamarind chutney. I tried it on non stick pan with just spray of oil and they turned out good. A healthy delicious and a protein rich meal/snack which you can enjoy without guilt.

Nutrition info will be posted on lifezing.com so if you like to count calories, you can check the info in the recipe section over there. Without much further ado lets come to the recipe part of it.

Cottage Cheese and Yogurt Kebab Time : 20 minutes    Serves : 4 person _______________________________________________________________________ Ingredients Kebabs Paneer( Indian cottage cheese) 250g Hung yogurt 1 cup Corn flour 2 tbsp Cilantro/coriander leaves 2 tbsp Salt 1tsp Green chilli peppers 2 chopped Oil for spraying/ 2 tsp olive oil Amla chutney Indian gooseberry 5 Green Chilli Pepper 1 Salt 1/2 tsp Cilantro 1 tsp Directions If you don't have hung curd you can make it at home. Take 2 cups of normal yogurt and place a muslin cloth over a dish. Spoon out yogurt onto the cloth and leave it covered for 2 hrs for straining away the whey from the yogurt to get a thickish yogurt and discard whey or use it in curry or bread dough. Crumble Paneer in a bowl and add 1/2 cup of hung curd to it. Add rest of the ingredients for the kebab to the mixture except oil and mix well. Divide this total mixture into 12 parts and shape into desired shapes. Now spray/oil a non stick pan and place the kebabs over it. After one side is browned flip them over and cook on the other side too. If you have Indian gooseberries(amla) make a sour chutney by grinding the mentioned ingredients for chutney and serve hot.

Next time I am planning to make them in bite size to go as an appetizers for the party this weekend.

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