Paneer Moong Dhal Kebab

Yesterday I did a little experiment with Paneer kebabs. That didn't come out well. It was so soft and it stuck to the skewer rod. It didn't even hold shape. So I was thinking about some binding which will make it firmer. I remember reading about moong dhal kebab in Tarla Dalal's recipe book. So experimented with it. The kebabs came out so nice. They held shape beautifully and came off the rods very easily. I brushed them with ghee and served it along with some cucumber slices. This is my first kebab made on skewer rods. I am so happy that it turned out great. Today is the second day of Blogging Marathon.

Ingredients:
Moong Dhal-1/3cup
Paneer-100gm
Onion Flakes-1tsp
Garlic Powder-1/2tsp
Salt-to taste
Red Chilly Powder-3/4tsp
Bread Slice-1
Oil-2tbs
Coriander Powder-1/4tsp
Pepper Powder-1/4tsp
Cumin Powder-1/4tsp
Ghee-For Brushing

Procedure:
1. Soak dhal for 2 hours.
2. Drain water and grind it to a coarse paste.
3. In a bowl, add the moong dhal, bread, crumbled paneer, garlic powder, onion flakes, salt and the spice powders.
4. Heat oil in a pan and add this mixture.
5. Saute till it leaves the sides and forms a ball.
6. Preheat oven to 250C.
7. Place the wire tray on the lower shelf.
8. Grease the skewer rods with oil.
9. Divide the dough into 4 equal parts and form kebabs on the skewers.
10. Place the kebabs on the tray and bake for 15-20 minutes or unti golden. Keep on rotating the rods for even browning.
11. Remove the rods from oven, brush with ghee. The kebabs will absorb the ghee immediately.
12. Gently remove them from the rods.
13. Serve along with cucumber slices and chutney of your choice.