Dahi ke jhatpat kebab

This “Dahi ke jhatpat kebab” is a quick and easy yoghurt based kebab. It is very tasty and simple flavored recipe too.

Item required
2 cups yoghurt, hung for 1 hour to drain
excess water
4 bread slices, dipped in water, squeezed well
1 cup boiled, mashed potatoes
1/4 cup chopped coriander leaves
4 teaspoon chopped mint leaves
1 teaspoon chaat masala powder
1 teaspoon red chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon mango powder
Salt to taste
1 teaspoon bengal gram flour
1/4 cup grated cheese
2 teaspoon breadcrumbs
Corn flour mixed with water to make
a batter of dropping consistency
Breadcrumbs for coating the kebabs
Oil for deep frying the kebabs
Preparation method
1.In a mixing bowl, combine the yoghurt, potatoes, bread, coriander leaves, mint leaves, spices, salt, bengal gram flour, cheese and the breadcrumbs.Adjust the seasoning if required.
2.Shape into small round balls. Dip these balls in the corn flour batter and then roll in bread crumbs.
3.Gently shake off excess bread crumbs and deep fry in hot oil till golden brown.
4.Drain the excess oil on absorbent paper and serve hot with coriander chutney.
Makes 20

Kuma pilau

Kuma pilau is a special preparation of the dish which is again cooked with mutton and with the latter being the more popular variety.

Item required
1 onion, finely sliced
250 g ghee
500 g lean meat, minced
1 teaspoon ground ginger
1 teaspoon chilli powder
2 teaspoons ground coriander
2 tablespoons plain yoghurt
few strands saffron
3 cups (500 g) rice
8 cloves
1 stick cinnamon
Preparation method
1 Saute onion in the ghee until golden.
2 Add the mince, ginger, chilli and coriander. Saute until mince is browned, add yoghurt and fry until rich brown.
3 Soak the saffron in 1 tablespoon water and add to the mince.
4 Combine rice, cloves and cinnamon in a large pan. Add enough water to come 6 cm above the level of the rice. Bring to the boil, cover and simmer until the water has almost evaporated and the rice nearly cooked. Remove from the heat.
5 In a 2 litre heat-proof dish, arrange in a layer of rice then a layer of mince and so on until all the mince and rice are used up. The last layer must be rice. Cover, bake in a slow oven for 20 minutes until the rice is cooked. Before serving, mix the pilau very carefully so as not to break the rice grains.
SERVES 6 TO 8

Chicken pilau

Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilau is a tasty dish with origins in Southern India.

Item required
1 teaspoon saffron threads
2 tablespoons fresh lemon juice
500 g chicken thigh fillets, cut into 2 cm cubes
4 teaspoons garam masala
2 cloves garlic, crushed
1/2 teaspoon ground ginger
21/2 cups (625 ml) plain yoghurt
4 medium onions, sliced
2 cups (375 g) long grain rice
2 tablespoons sugar
45 g butter
Preparation method
1 Combine saffron with lemon juice, stand 5 minutes.
2 Saute onion until golden brown. Set aside.
3 Combine chicken with 3 teaspoons garam masala, half of the saffron juice, garlic, ginger, 1′/4cups (430 ml) yoghurt and fried onion, leave for an hour.
4 Place mixture into a saucepan and simmer over a very low heat until chicken is render.
5 Cook rice in boiling water until nearly ready. Drain and return to saucepan with remaining yoghurt, 1 teaspoon garam masala, sliced onions, saffron juice, sugar, butter and chicken mixture.
6 Cover and simmer over a low heat until the rice is cooked, stirring with a fork occasionally.
SERVES 4 TO 6

Cauliflower in yoghurt

Cauliflower is a delicious and versatile vegetable, yet ask most people to name a famous dish that showcases it and the answer will be “cauliflower in yoghurt”.

Item required
3 onions, finely sliced
2 cloves garlic, crushed
1 teaspoon grated, fresh ginger
1 teaspoon sugar
1 cup (250 mi) plain yoghurt
1 large cauliflower, broken into florets
45 g ghee
cup (160 ml) hot water
1 teaspoon garam masala
Preparation method
1 Combine one onion in a blender or food processor with garlic, ginger, sugar and yoghurt.
2 Blend until smooth.
3 Combine cauliflower and yoghurt mixture, stand for at least 2 hours.
4 Melt ghee in a saucepan, saute remaining onions until golden brown.
5 Add cauliflower mixture and hot water. Cover, simmer over low heat for 15 minutes or until cauliflower is tender. Stir in garam masala.
SERVES 6 TO 8

Steamed wholi fish

This steamed wholi fish is very easy to do and this non-veg recipe is simple flavored recipe.It is very tasty too.

Item required
1 x 500 g whole white fish
15 g toasted almonds
2 bay leaves
1/2 green capsicum (pepper), sliced
1 tablespoon oil
11/4 cups (310 ml) plain yoghurt
1/2 teaspoon garam masala
1/2 teaspoon sugar
Preparation method
1 Clean and score the fish, place into a steamer.
2 Combine almonds, bay leaves, capsicum
oil, yoghurt, garam masala and sugar, spool over fish.
3 Place steamer over a saucepan of
simmering water, cook for 20 minutes or until fish is tender.
SERVES 2 TO 4

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