Kabab Dilruba

• 1 14 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)

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.

channa dal, salt, green chilies, red chilies, bay leaves, cinnamon sticks, cloves, garam masala, fresh coriander leaves, lemons, cream, cornflour, oil

Taken from www.food.com/recipe/kabab-dilruba-10057 (may not work)