Dahi Ke Kabab

 KEBABS!!! There are different types of Kebabs you get in an Indian restaurant and also be made at home. They are HaraBara Kebab, Corn Kebab, Seekh Kebab, but these Dahi Kebab is something different and taste really yum....They are quite common kind of vegetarian dish in North India and other parts of India.

The main Ingredient in Dahi Kebab is hung curd along with paneer, bread crumbs or besan(Chick pea flour), herbs and spices for volume and shape. In this dish I have used crushed rolled oats instead of bread crumbs or besan (chick pea flour). All ingredients for this dish is easily available at home. This Kebab is quite different from lot, because of its unique texture which is crisp form outside but soft and creamy inside with mild crunch of onion in between. Hung curd is made with fresh homemade curd/ dahi/ yogurt. It should not be sour in taste, otherwise this kebab would not taste good.

This kebab or patties are perfect for home guest for special occasion. A delicious, healthy and protein rich snack item or appetizer to be served with green mint chutney or tomato sauce.

For Preparing Hung Curd:

1. In a large mixing bowl, place a sieve and make sure that there is enough space for water/ whey to accumulate at bottom of the bowl.
2. Place a muslin cloth into the bowl.
3. Pour 2 cups of fresh curd/ dahi/ yogurt.
4. Bring together the edges of muslin cloth and tie it tightly to drain up excess whey.
5. Place a heavy Pan or couple of bowl over the curd. This helps to remove the excess water completely.
6. Don't keep this curd outside because curd will becomes sour in taste, better refrigerate it for 10 to 12 hours.
7. After 10 to 12 hours , Hung curd is ready for Dahi Kebab.

Let us see the ingredients and method :

INGREDIENTS:

1. 2 cups of Hung Curd
2. 11/4 cup Paneer(Cottage cheese) crumbled
3. 1 small Onion(Pyaz) finely chopped
4. 2-3 Garlic(Lahsun) pods finely chopped
5. 2 Green Chillies(Hari Mirch) finely chopped
6. 2 tbsp Coriander leaves/ Cilanthro (Hara Dhania) finely chopped
7. 1/2 cup Crushed rolled oats
8. 2 tbsp Corn Flour (Makkai ka atta)
9. 1 tsp Garam Masala
10. Salt to taste
11. 1/2 tsp of Sugar
12. Oil for frying

METHOD:

1. In a large mixing bowl add 2 cups of Hung Curd.
2. Now add 1 cup of Crumbled Paneer(Cottage Cheese), also add chopped Onion(Pyaz), Garlic(Lahsun), Green Chilli(Hari Mirch),Coriander leaves(Hara Dhania) .
3. Further add Salt, Garam Masala Powder, Sugar and mix well.
4. Also add Crushed Rolled Oats to remove excess moisture. Here instead of Oats you can add Bread crumbs.
5. Mix well, so that all the ingredients are combined well.
6. If the mixture is too wet, add a tsp of Oats Powder or Bread crumbs to absorb the mixture.
7. Do not over knead, as the curd will start releasing moisture.
8. Grease both the hands with oil and make ball sized patties or kebabs, so that  the mixture will not stick.
9. Coat the Kebabs with Corn flour to remove excess moisture.
10. Deep fry the Kebab in hot oil.
11. Fry it on a medium flame, till the Kebab turns golden brown and crisp.
12. Finally serve Dahi Ke Kabab with Pudina Chutney or Tomato Sauce.

 

 

Schezwan Chilli Potato

 Schezwan Chilli Potato is a popular street food from the Indochinese recipe. It is made from crisp and deep fried potato wedges or potato fries. This dish goes well with fried rice and noodles. It is very spicy and tangy Indochinese starter. A vegan recipe, pretty simple to make and perfect party appetizer. Schezwan pepper is commonly used in Schezwan dishes. Schezwan pepper has an intensely fragrant citrus like flavor. This hot and spicy dish will keep you craving for more.

So, lets begin ....

INGREDIENTS:

For Potato Wedges:

1. 4 Potatoes (Aloo) cut into wedges
2. salt to taste
3. 1/2 tsp of Red chilly paste/ powder (Lal Mirch powder or paste)
4. 2 tbsp of Corn flour
5. Oil for frying

For preparing Schezwan Sauce:

1. 2 tsp finely chopped Garlic (Lahsun)
2. 2 tsp finely chopped Ginger (Adrak)
3. 2-3 dried Red Chillies (Saboot lal mirch)
4. 1 big Onion (Pyaz) finely chopped.
5. 1 small Capsicum (Simla Mirch) .thinely sliced.
6. 1/2 tsp Black Pepper powder (Kali Mirch powder)
7. 1/2 tsp Red chilly flakes.
8. 2 tsp Soy sauce.
9. 2 tsp Red chilly paste/ Powder (Lal Mirch powder or paste)
10. 2 tbsp Tomato sauce
11. 1 tsp of Sugar(cheeni) (optional)
12. 2 tbsp Schezwan sauce
13. some spring green onion for garnish

METHOD:

1. Cut Potatoes (Aloo ) into wedges and soaked in cold water for half an hour. 
2. After half an hour remove potato wedges from cold water and spread it into a kitchen towel. Pat it and dry it nicely .
3. Once they are dried, transfer it into a bowl.
4. In that add salt, red chilly powder along with some corn flour to coat them well. Mix it well.
5. Now heat enough oil in a kadai. Put these potatoes on medium hot flame for frying. Make sure put them into batches.
6. Fry these potatoes wedges until golden brown and crispy on top.
7. Like wise fry the remaining potato wedges. Remove it and keep aside.
8. Now for Schezwan sauce, heat 2 tbsp of oil in a Wok or pan. Add finely chopped Ginger(Adrak), Garlic(Lahsun) and fry it for 1 min. 
9. Next add Red chillies, chopped Onion(Pyaz) and thinely sliced Capsicum(Simla Mirch). Do not overcook capsicum.
10. Further add salt, black pepper powder (Kali mirch), red chilly flakes
11. Next add Soy sauce, Red chilli paste (Lal mirch paste) with very little Sugar (Cheeni) and Schezwan sauce.
12. Toss this really well for 1 minute. Add very little water , cook for a minute until it become a sauce pouring consistency.
13. Now add fried Potato(Aloo) wedges along with spring Onion greens .
14. Mix well until the sauce get coated to a fried potato. Stir for a minute.
15. Turn off the flame immediately, do not over cook the potato wedges. 
16. Finally serve this delicious schezwan chilli potatoes with Fried rice, noodles etc.

 

Udupi Tomato Rasam/ Saru

 Udupi Rasam is perfect for winter fare with it s aromatic flavor. This Rasam has ripe tomatoes cooked with toor dal, tamarind, curry leaves, as it is a main ingredients to prepare with..

Rasam can be made in two ways  with rasam masala/ powder or without rasam masala/ powder. It can be made without toor dal also..  Rasam is very tangy and spicy which can be either served with plain rice or as soup.

Rasam is the basic most essential dish in South Indian meals. Drinking up a bowlful of Rasam  may help secretion of acids that aid digestion. Mustard , Cumin, Coriander, pepper corns are the key spices to flavor it.You can refrigerate  and consume for 2 days. Bring it to a rolling boil before serving.

Lets begin with Udupi Tomato Rasam/ Saru recipe. Ingredients are:

INGREDIENTS:

1. 1 Large Tomato (finely chopped) (Tamatar)
2. 2 Green Chillies split (Hari Mirch)
3. 2 tbsp Jaggery (Gud)
4. Few curry leaves (Kadipatta)
5. 1 cup Tamarind (Imly) extract
6. Salt to taste
7. 3 cups of Water
8. 1.5 cups of Toor dal (cooked)
9. 3 tsp of Udupi Rasam masala
10. 2 tbsp of Freshly grated coconut (nariyal)
11. 2 tbsp of freshly chopped Coriander (Hara Dhaniya)

FOR TEMPERING:

1. 2 tbsp of Oil
2. 1 tsp of Mustard seeds(Rai)
3. 2 Dried red chillies(Sukhi Lal Mirch)
4. A pinch of Asafoetida (Hing)
5. Few Curry Leaves

METHOD:

1. In a large Kadai add chopped Tomato (Tamatar), Green Chilli (Hari Mirch), Curry Leaves (Kadipatta), Tamarind extract (Imly) and Salt to taste.
2. Cover and boil for 10 minutes until the Tomatoes turn soft and Tamarind (Imly) is cooked well.
3. Further add 1.5 cups of Toor dal and stir it nicely. Then add 3 cups of water as required.
4. Mix well and adjust the consistency of rasam.
5. Now add 3 tsp of prepared Rasam masala along with Jaggery (Gud).
6. Boil it for 5 minutes, make sure that all the flavors combines well.
7. Now add 2 tbsp of freshly grated Coconut(nariyal) and freshly chopped Coriander(Hara Dhania) and mix well.
8. Pour the above tempering over Rasam and mix well.
9. Finally serve Rasam with steamed rice or you can have it as a soup.

Udupi Rasam Masala/Powder

Rasam, Saaru, Charu is a South Indian dish. It is spicy , sweet, sour stock which is traditionally prepared by using Kokum, Tamarind or Green Mango Pulp.

It is commonly served with plain rice and stir fry vegetable as side dish. Mustard seeds, dries red chillies, cumin seeds , coriander seeds, pepper corns are the spices used to flavor for rasam.

Rasam can be prepared with garlic or without garlic, but it taste so good that i can't resist.

Anyways, Rasam Powder gives flavor and spice to rasam. Preparing Rasam Powder at home takes very less time and free from harmful preservatives.

Here we are looking for  Udupi Rasam Masala/ Powder....So, for Udupi Rasam Masala/Powder here are the ingredients

INGREDIENTS

1. 1 cup Coriander seeds/ Dhania seeds
2. 1/4th cup Cumin seeds/ Jeera
3. 3 tsp of Fenugreek seeds/ Methi seeds
4. 2 cup of Dried Red chilli / Saboot Lal Mirch
5. 1/2 tsp of Asafoetida/ Hing
6. 2-3 Strands of Curry Leaves/ Kadipatta
7. 2-3 tbsp of oil 

METHOD:

1. In a big Kadai add 1 tbsp of oil and add 1 cup of Coriander seeds/ Dhania seeds and 3 tsp of Fenugreek seeds/ Methi seeds.
2. Roast on low flame until the spices turn aromatic.
3. Keep it aside.
4. Now in the same kadai add 1/4 cup of Cumin seeds/ Jeera seeds and roast on low flame till the spices turn aromatic. Keep it aside .
5. Further add 2 tbsp of Oil add 2 cups of Dried Red chilli / Saboot Lal Mirch, 2-3 Strand of Curry leaves/ Kadi Patta, and 1/2 tsp of Asafoetida/ Hing.
6. Roast on low flame until Red chilli puffed up and Curry leaves get crisp.
7. Transfer to the plate. Allow all the spices to cool completely.
8. Once the roasted ingredients attains room temperature. Transfer all the ingredients in a mixer, grind it into a coarse powder.
9. Finally Udupi Rasam Masala/ Powder is ready. Store it in a air tight container.

TIPS:

1. Roast each ingredient separately and ensure that it is not burnt.
2. This Rasam Masala/ Powder can be used in any type of Rasam/ Saru.
3. Do not burn the spices otherwise the Rasam will taste bitter.
4. Store ground masala in freezer. The smell and aroma remains fresh if stored in a freezer.