A recipe for curd kabab

1. Put curd in a muslin and hang it on a peg for 3-4 hours till the liquid drains off completely. After being drained the curd should be 250 gm in weight.

2. Add parched grams, salt and red chillies, and half the quantity of cloves, cardamoms, cinnamon and pepper corns to the curd, and mix well. Divide into 20 equal parts.

3. Flatten, wetting hands with a little water to give the kababs smooth and even shape. Heat the ghee in a frying pan and fry the kababs, a few at a time, to light golden colour. Keep aside. In the same ghee, fry the sliced onions to a golden brown, remove and grind and keep aside.

4. In the same ghee add salt, red chillies, garlic, fried ground onions and remaining half of the powdered masala and stir fry thrice. Add kababs and gently mix into the masala. Sprinkle milk on the kababs and remove from the fire and serve at once.

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