Dudhiya kebab

Reshmi kebab,chapli kebab,shami kebab,tunda kebab,chello kebab..yeh kebab woh kebab.......gosh!There are so many varieties of kebabs that you have heard and might have tasted.Mostly the kebabs are either a meat variety or has garlic or onion in it.But what if i told you that there is one such kebab which is not only vegetarian but it also does not contain any onion or galric. Surprised?Well,even i was kind of amazed to discover this recipe in one of the local you tube channels (hangla).I so wanted to try it right then.Without any further delay let me introduce you to this "jain kebab" known as Dudhiya kebab.Though i am unaware of why it is called "Dudhiya" but my guess would be mainly because the kebabs are mainly made with milk and milk products(If you know the real reason please share it with me).There are various ways to make it.So don't get confused if you stumble upon a different method of making this kebab.This kebab is not only hassle free to make but it's also delicious.

Ingredients (makes 6 portions)

• 1 cup grated paneer/cottage cheese
• 1/2 cup grated processed cheese
• 1/2 cup grated khoya/mawa
• 1 tsp red chilly powder
• 1 tsp garam masala
• 1/2 tsp aamchur powder
• 1/2 -1 tsp of cardamom powder(i crushed one cardamom pod)
• 1 tsp roasted cumin powder
• 1/4th-1/2 tsp of sugar (as per taste)
• 1 green chilly chopped or as you prefer
• drop of kewra essence or rose water
• milk as required
• ghee for shallow frying the kebabs (oil can also be used but ghee is preferred)
• salt to taste(be light on slat as the aamchur powder and the cheese already have salt in it)

Method
1.In a bowl add paneer.khoya and cheese.Mix it well.

2.Add all the masalas(red chilly powder,aamchur powder,cardamom powder,roasted cumin powder,sugar,salt),kewra essence and chopped chilly into the mixture.Give it another mix.Add a little portion of milk to bind everything.

3.Wet your palms and take medium portions of the mixture and shape it as you like.Refrigerate the kebabs for at least 15 minutes.So that they become a bit firm and does not break while you fry them.

4.Once they are firm pour ghee on tava and fry the kebabs on medium to low heat.(Do not over crowd the tava by adding all the kebab pieces at once.For each kebab i used around 1 tbsp of ghee.pour ghee occasionally on top of the kebabs while frying them).

5.Fry both the sides till golden brown.Once you are done frying all of them dish it out on a serving plate.Sprinkle some chaat masala on top.Add your favorite chutney/dip,few onion slices(if a non-jaini),lemon wedges and Eat it up! :)

Tip:-While frying the kebabs if your kebabs tend to break while flipping then lightly coat them with all purpose flour before frying(don't forget to remove the excess flour).
I served the kebabs with a quick home made yogurt and mayo dip(crush a garlic pod and a green chilly.Add half cup yogurt and 2 tbsp mayo.Mix it quickly.Add red chilly powder,sugar and salt to taste.Add chopped mint.Mix everything and your dip is ready)