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Saturday 27 April 2019

Curd Rice Seekh Kebab

          This is my 1500th post from my blog. So celebrated the milestone with some innovative Seekh kebabs prepared with some leftover rice and hung curd. Hence the popular South Indian comfort food gets an interesting makeover. I take this opportunity to thank each and everyone for all the unconditional love and support in my culinary journey. 

          Coming back to the recipe, I added some fried onion, mint leaves and some basic seasonings to turn the curd rice into yummy seekh kebabs. So you have a crisp exterior due to the rice flour coating. Relish them hot with some mayonnaise, green chutney or coconut chutney for a divine experience. They are perfect for an evening tea time snack too.

  • 1 cup hung yoghurt (makes 10-12 kebabs)
  • 1 & 1/2 cups cooked rice, mashed
  • 1-2 tbsp. fried onion
  • 1-2 green chilies, chopped
  • 2 tbsp. mint leaves, chopped
  • salt to taste
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. red chili flakes
  • 1/2 tsp. garam masala powder
  • pinch of turmeric powder
  • 1/2 cup rice flour
  • 2-3 tbsp. oil to shallow fry
  • few skewers, soaked in water for 30 minutes

          In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time. 

          Divide into equal portions. Coat each portion around a skewer, lengthwise. Roll in the rice flour and refrigerate for some more time.

          Heat oil in a pan and shallow fry the seekh kebabs in batches on all the sides till golden in colour. Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney.

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