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!!

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.

Corn Palak Cheese Toast

Corn Palak Cheese Toast

When the summer arrives, it simply kills your appetite. You just cannot eat a heavy spicy meal especially at night.
Sometimes I just make a light chicken salad or soup.
 But this time round  I decided to try  out a  yummy sandwich recipe - Corn Spinach Cheese Toast,  an excellent snack that can be enjoyed at meal time, especially in front of the TV during the IPL season. Toast after toast,  it  can be relished with sauce or chutney.

You can make these in an electric sandwich maker or a regular toaster on the gas.
 This is a win-win recipe and makes a great tiffin treat for kids too.

Ingredients

10-12 slices of bread
1 cup  chopped spinach leaves
1/2 cup American corn
1 cup milk
1 tsp Chilli flakes
1 tbsp corn flour
3 tbsp butter
salt and pepper to taste
3 cheese cubes

Method

1.Boil the corn in a saucepan, keep aside and let it cool.

2. Blanch the spinach leaves in water. Drain it, chop and keep aside.

3. Now strain the corn and blend it for a short time in the mixer. Let it be coarse. Do not over grind it to make a paste.

4. Heat butter, add milk and cornflour to make a white sauce.

5. Now add the corn, spinach and cook for two minutes.

6. Add grated cheese, chilli flakes salt and pepper.

7.Take spinach and corn mixture spread it on bread slice, cover it with another bread slice.

8. Close the toaster and let it brown.

9. Remove it and butter it on both sides.

10. Serve this with favorite sauce or chutney. Enjoy it piping hot.

Note 

 Do not add corriander to this dish. It will spoil the taste.

This recipe can be revised as an open toast too, if you don't want to make it too bready.

Grill it with more grated cheese to make it like an open pizza toast. 

PANEER TAWA FRY

Another very simple stir fry  paneer recipe is what I tried the other day. For a vegetarian a good source of protien is Paneer. In north India if a vegetarian person comes for dinner then paneer dish is a must in the menu. I like in many dishes like paneer-matar, Palak-panner but this Paneer tava is so quick to prepare, very healthy and yummy.

Check out the ingredients and recipe below.

Delicious Meal time 

 

Ingredients

•  500 gms cubed paneer/cottage cheese  pieces
• 2 onions
• 2 green bell peppers
• 1 tbsp ginger 
• 1 tbsp  garlic
• 1 tsp garam masala
• 1tsp turmeric powder
• 2 tomatoes ( chopped)
• 1 tbsp ketchup
• salt (taste)
• 2 tbsp curd
• 1 tbsp cream or fresh malai
• 2 tbsp Oil

Method

 

1. Cut the paneer in 1 inch cubes.

2. Chop the onions, bell peppers, tomatoes in rough pieces.
3. Now in a large bowl combine the curd, cream, masalas, salt, ginger garlic, ketchup and give it a good whisk.
4. Add the chopped vegetables and mix. Now add paneer to the mixture.

5. Keep the marinate for at least half an hour in fridge.
 
6 Heat oil in a large skillet over medium heat.  Add the paneer batter and cook. You will notice that it gets watery.
 
7. It is fine, constantly stir and let the water evaporate.

8. Now add this to a tandoor or grill and further grill for 3-5 minutes for the smokey effect.

9. Enjoy it plain or with salad and roti.

Variation 

 

You can also make a good Paneer  frankie with this mixture adding chat masala and raw onions.

Veggie Hakka Noodles

Recently I was present at the launch of  #WaiwaiCity outlets in Mumbai city. These noodle bars will create a lively and inviting environment, with some really interesting items on menu.  It sure will transform the food scenario with its delicious flavours and pocket friendly prices. 

Even their packeted products have yummy flavours and can be stirred up instantly. I had a few veggies and along with the  @Waiwai  hakka flavoured instant noodle my dish was ready in no time. 

Wai Wai Noodles

Other ingredients 

Ingredients.

1 packet of Hakka noodles
1 tsp pepper powder
2 slit green chillies
2 tbsp Olive oil
4-5 Garlic pods
1 small piece of ginger
2 cups mixed vegetables
1 tsp green chilli sauce ( optional )
1 tsp soy sauce
1 tsp vinegar

Method

1. First take the noodles, crumble them into a pot of water and cook  as per the package instruction. Boil the noodles with a pinch of salt and 1 tsp Olive oil. Cook till 3-4 minutes. 


2. Pour cold water on the cooked noodles after draining out the hot water. Then sprinkle some oil and mix it well to avoid sticking.

3. Take a heavy bottom work or pan, heat oil, add chopped ginger and garlic and saute it well till it turns slight brown. Then keep the flame on high and add onion or spring onion white. Add slit green chillies. 


4. Add the other vegetables, ie carrot, broccoli, beans, capsicum, cabbage and stir it well. I added zucchini too to this one. 
Let it cook for 2 minutes constantly stirring. 


5. Now add pepper powder, salt, green chili sauce, soy sauce, and stir it well. Now add vinegar and stir it again.

6. Finally, add the cooled noodles and mix well. See that noodles don't stick or burn at bottom. At the end, add  the spring onion greens. 

Note

1. Everything needs to cook on high flame This is the key to the successful noodle recipe 
2. Do not cover and cook. 
3. Feel free to add mushrooms or any other vegetables. 
4. Variation - Chicken, prawn and egg can be added to make a non veg variety. This has to be added with the vegetables in the fourth stage. 

With Chopsticks fork or hand.... Just enjoy it garma garam 

METHI PARATHAS

Hello friends..

 I have started this blog recently and am happy with the response on the simple recipes that I am posting. Previously I have shared an easy paratha recipe with you guys and also Methi malai Matar but the methi ka paratha is still my all time favourite paratha recipe. Methi or fenugreek as we call it in English may be bitter in taste but has so many good properties.

Benefits of Fenugreek

• Fenugreek leaves have great capacity of lowering the bad  cholesterol levels in the body.
•  It also helps in controlling the levels of glucose in the body hence aiding diabetics problems
•  Reduces Inflammation inside the body.
• Promotes milk flow in Breastfeeding. Hence the methi ka ladoo that is given to all women who breastfead after delivery.
• It can combat acid reflux and deals with heartburn.
• It stabilizes and maintains good body temperature. 

Recipe of Methi Paratha

Ingredients

• 2 cups wheat flour / atta
• 1 cup methi leaves / fenugreek leaves finely chopped
• ¼ cup curd
  
• ½ tsp turmeric / haldi
• 1 tsp ginger garlic paste
• ½ tsp red chili powder
• ¼ tsp cumin powder
• salt to taste
• ½ tsp carom seeds / ajwain
• 2 tsp oil
• water as required to knead dough
• Ghee to roast

Method 

1. Take a large  mixing bowl, add the  wheat flour and chopped methi leaves.
2. Now add ¼ cup of curd and mix it in.
3. Add all the spices and salt to the mixture.
4. All oil and enough water to knead the dough
5. Knead the dough into a tight ball.
6. Now keep this aside covered  with moist cloth to rest for 20 minutes.
7. Now make round balls of the dough, just like for roti (palm size)
   
   
   

   
8. Roll out like a chappati with a rolling pin.
   
   
   

   
9. On a  hot tawa, put the paratha and cook for a minute.
10. Flip  the methi paratha on the other side and sprinkle some ghee while it is cooking.
11. The paratha is ready now, enjoy methi paratha now with raita and pickle.

Easy Mooli Makkai Parathas

So do you often we face this problem in the kitchen. I am sure you will agree with me. We have leftover ingredients in smaller potions from other recipes, or just less quantity of vegetables and dont know what to make from it. Today I am in the same situation. I had some Makkai ka Ataa left over after making Makkai roti and Sarsoon ka saag in Winters and a big mooli that was about to start rotting.

So that morning Sujata and me  decided to combine the two and make an easy version of Mooli Paratha, not the stuffed version. This is alot  easier by adding the grated radish while making the dough itself. The best part of having a maid who loves to cook and experiment is that whatever you try turns up good. Here is the picture of the first paratha hot from the tava with a tad bit extra ghee, pickle and curd.

 Here is the recipe of Easy Mooli Makkai Paratha

Ingredients

1. 1 big raddish ( Mooli)
2. 1  chopped Green chilly
3.  1 tsp Anaar daana ( or aamchur powder) 
4. 2 tbsp chopped Corriander leaves
5. 1/2 tsp tumeric powder 
6. 1/2 tsp chilly powder
7. Salt to taste 
8. oil/ghee for frying
9. 2 cup Makki atta ( Not corn flour)
   
   Note- I used makkai atta, you can use wheat flour or even Nachni atta. Johar or rice flour is not suited for this recipe.

Method

1. Wash and peel  the raddish, now grate it with a grater. Keep aside for some time. The raddish will leave water that will be used to kneed the dough.

2.  In a mixing bowl add the flour, spices, salt, anar danna powder, corriander leaves and raddish. Mix it along with its water and a little oil.

3. Use a rolling pin to flatten the round palm size dough. Make round like a chappati. You may not get even edges because of the mooli. Dust with flour if it gets stuck while rolling.

 4. Heat a frying pan or tawa and place the paratha on it. 

5. Cook on both sides sprinkling oil or ghee on each side, cook till it is golden brown and spots appears.

6. While cooking you can also add cuts with your ladle on the paratha for it now to remain under cooked.  

And now the beat part, just enjoy it with some curd and pickle and lick your fingers. 

Methi Matar Masala

  


Methi or fenugreek leaves is not everyone's favourite dish to eat, because of its slightly bitter taste and if not cooked well once, it leads to an aversion for this leafy vegetable every time. However  when cooked well with the right ingredients, it tastes finger licking. I like to make two dishes with methi. One is parathas and the other dish is Methi Matar Malai. 

Methi Matar Malai is a delicious Indian dish of green peas in a creamy, rich sauce, always found on vegetarian restaurant menus. It can be very rich  and heavy however I try to make it less creamy yet  not compromising on flavour.

Ingredients

• 1/2 bunch of methi leaves 
• 1 cups green peas
• I tsp  ginger garlic paste
• 2 whole slit green chillies
• 1 medium onion 
• 1/2 tsp red chilli powder
• A bowl of 2 tsp  fresh cream and 2 tsp curd 
• 1/4 tsp turmeric
• 1 tbsp vegetable oil
• 2 tsp garam masala
• Salt to taste 
• 2 pieces of Cinnamon.
• 2 tbsp tomato puree
  
  Note if puree is not handy you can use a tomato instead.
  
  
  

  Method|

  
  1. Clean and wash the methi leaves, Chop them up roughly.
  
  2.  Heat oil in the pan, add cinnamon sticks, chopped onions, ginger garlic paste and slit green chillies to it.  Saute everything until the onions turn translucent and just start to brown.
  
  3. Add the Methi leaves to the pan and stir, the methi will start to leave water.
  
  4. Now add the tomato puree, other spices, salt and cover with a lid for 5 minutes.
  
  
  
  
  
  5. Add the boiled green peas and continue stirring.
  
  6. When the dish is drying up, you should add the curd/malai mixture, stirring it in slowly on low gas for two minutes or so. 
  
  7. Do not overcook it, as curd may curdle and get lumpy.
  
  
  
  
  
  
  
  
  
  
  8. Now this dish can be enjoyed with roti or even ghee rice.