Dahi ke Kebabs/ Kebabs made with hung curd

Hello Friends,
A very Happy 72th Independence day to all my fellow indian brothers and sisters.
I am sure you have eaten 'Dahi ke kebabs' with relish at many restaurants. It is a real delicate treat for the tastebuds. For those who have not, lets try to replicate the same today in my post.

My experimentation in the kitchen was a big success today and the Dahi ke kebabs turned out just the way I had expected. These kebabs are enjoyed best when piping hot because of their  kebab unique texture, which is not crisp, but soft and creamy with the mild crunch of onion in between.

Ingredients

500 gms curd
2 tbsp gram flour (besan)
1 onion (finely chopped)
1 green chilly
1/2 tsp cumin powder (jeera powder)
1/2 tsp grated ginger
1/2 tsp black pepper powder
2 tbsp chopped coriander leaves
Salt to taste
3-4 tbsp oil for frying

Method

1. Take half kg curd and hang it by tying it in a muslin cloth and letting the whey drip out. Keep it till the texture thickens and it looks like soft paneer. You can do this process one day earlier for preparing it the following day.

2. Roast the gram flour in a heavy bottom pan till it changes colour and gives out an aroma.

3. In a mixing bowl, add the gram flour, chopped onion, coriander leaves, grated ginger, chilly and dry spices. Mix it together lightly.

4. Now add the hung curd and bind with your hand. It will form a sticky dough.

5. Flatten the dough to make circular cutlets but flatten then so they cook easily on both side.

6.  Add oil to a frying pan, on high flame let the kebabs cook on one side.

7. Now flip the kebab and cook on the other side.

8.Garnish it with  Pickled onions, mint leaves and lime wedges.

9.  Serve it hot with ketchup or chutney.

Enjoy garma garam Dahi ke kebab

Note

This may not taste good when cold so enjoy it hot.
Brown the besan well in step 2
Fry in hot oil, and turn quickly because actually dahi doesn't need to be cooked.

Happy Cooking!!

Matar Paneer Gravy in 10 minutes

Hello Friends,

Its been ten days now, my maid Sujata has gone to her village. However much I like to cook, the prep of cutting vegetables and washing after cooking  is not what I like to do. So I am being a real chor in the kitchen these days and taking short cuts.
This morning, I just got up and impromtu decided to cook as early as 9 AM. Rummaged my refrigerator to find I just had a block of paneer and no veggies besides onions and tomatoes. The deep fridge has some frozen peas. So I decided to quickly do a Matar- Paneer.

So check out the ingredients and method to follow. Infact you can alter some ingredients according to what you have in your kitchen . Tamarind instead of tomatoes or even some other dry spices you wish to try. Cooking is all about experimenting and creativity. So get your apron on and Cook with Sweetannu

Ingredients

For making gravy:
1 tbsp oil
2 medium size onions
3 small green
1 tsp ginger garlic paste
4 medium size tomatoes
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Salt to taste

Other ingredients needed

I cup fresh /frozen peas
250 gms paneer
Few curry leaves
1 tbsp cooking oil
Corriander for garnish

Method

Making of onion tomato gravy:

1. Add oil in a pan, into it add finely chopped onions and saute for few minutes till translucent.
2.Add green chillies, ginger garlic paste and saute for few minutes until raw smell disappears.
3. Add chopped tomatoes to it, saute for few minutes.
4.Add salt, red chilli powder turmeric powder, mix well and cook until the tomatoes till oil leaves the side and tomatoes are cooked.
5. Now add this mixtur into a blender and blend into a fine smooth paste.

For the Matar Paneer:

6. Cut one inch pieces of the paneer.

7. Also boil the peas for five minutes and strain and keep aside.
8.Take a pan, add oil to it. Now add curry leaves and let it splutter.

9. Add the onion tomato puree, boiled peas and paneer cubes.
10.. Let it cook on slow for 5 minutes.
11. Check for salt, add if you feel its less.
12. Garnish with corriander leaves.

13. Serve hot with roti and salad.

Now isn't that an easy dish. Just pray that Sujata is back soon and I enjoy cooking up more tasty dishes.

Vegetarian Dhansak Dal Recipe

Hello friends,

I have been getting many requests from my vegetarian foodie friends to share a veg version of the dhansak daal. So here I am today to cook up an equally tasty vegetarian masala dhansaak dal you can savour with brown rice and cacchumber.

There is alot of nutrition value in the dal due to the added vegetables so don't  strain out the dal after boiling to retain all the fibre.

Ingredients

For Dal 

1 cup tuvar dal
1/2 cup masoor dal
1/2 cup channa dal
1 potato
1/4 doodhi ( bottle gourd)
1 meduim sized brinjal
1 small piece of pumpkin
2 large tomatoes
2 green chillies
1 tsp ginger garlic paste
1 tsp kasturi methi

Masalas

2 tsp Dhansak masala (Everest or any other brand)
1 tsp garam masala powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp ghee/oil
2 tbsp tamarind paste
1 chopped onion
Salt to taste
A dash of vinegar and sugar ( optional)

Method

For the dal

1. Wash all the dals and let it soak for an hour minimum.

2. Chop the veggies except onions and add to dal with salt, turmeric powder, green chillies and ginger garlic paste.  Add enough water to let them veggies be soaked.

3. Pressure cooker this for three to four whistles.

4. Let the cooker come to room temperature, open lid and grind all of this to a paste.


For the dhansak dal masala

1. Heat ghee in a pan, add finely chopped onions and saute them till they become transparent.

2. Add the dhansak masala, red chilli powder, garam masala and saute it for 3-4 minutes.

3. Now add the lentils and veggies blended paste mixture.

4. Let it simmer on slow flame for a 5-6 minutes and then add the tamarind paste.

5. Let it thicken, add a dash of vinegar and sugar.

6. Garnish with chopped coriander leaves.

7. Serve it with a onion/cucumber/ tomato salad and brown dhansak rice.