1. Dahi Ke Kebab
Dahi Ke Kebab is a popular snack item in India, served with green mint chutney and tomato sauce. These kebabs are dumplings made of spiced hung yogurt deep-fried to a golden finish. This yummy snack is to be served hot with tea/coffee
Preparation Time: 30-40 minutes
Cooking Time: 10-15 minutes
Hung PARAM FRESH DAHI 3 cups
Onion chopped 1 medium-sized
Ginger, chopped 1 inch pcs
Green chilies, chopped 3-4 pcs
Turmeric powder 1/2 teaspoon
Red chili powder 1 teaspoon
Garam masala powder 1 teaspoon
Dry fenugreek leaves (Kasuri methi) 1/2 tablespoon
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons
Cornflour 1 cup
Oil to deep fry
Take hung PARAM FRESH DAHI in a bowl.
Add onion, ginger, green chilies, turmeric powder, red chili powder, garam masala powder, Kasuri methi powder, salt, and coriander leaves, and mix well.
Add one cup of cornflour and mix. Divide into twelve equal portions.
Dampen your hands, take a portion of the mixture, roll lightly in cornflour, and shape into a kebab (one centimeter thick round).
Prepare the other kebabs in the same way.
Heat sufficient oil in a kadhai and deep fry the kebabs till golden. Remove and place onto an absorbent paper and serve hot with a chutney or sauce.
2. Brown Rice Risotto
Brown Risotto rice is a cheese-based version that is made heart-friendly by using high fiber brown rice, minimal cheese, and milk and cornflour mixture for thickening. With capsicums for color and crunch, this Brown Rice Risotto is fresh, and spring and has an irresistible aroma and taste owing to the readily available ingredients added.
Preparation Time: 25 minutes
Cooking Time:10-15 minutes
2 cups cooked brown rice
1/4 cup finely chopped onions
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped colored capsicum (red, yellow, and green)
2 tsp cornflour
1 cup Param milk
salt to taste
1 1/2 tsp dry red chili flakes (paprika)
2 tsp dried oregano
2 tsp grated mozzarella cheese
Dissolve the cornflour in 1 tbsp of milk and keep aside
Heat a broad non-stick pan on a medium flame and when hot, add the onions and garlic and dry roast on a medium flame for 1 to 2 minutes or till the onions turn light brown. Sprinkle a little water if the mixture starts burning.
Add the capsicum and dry roast on a medium flame for 1 minute
Add the brown rice, mix well and cook on a medium flame for 2 minutes while stirring occasionally
Add the remaining milk, salt, chili flakes, oregano, and cornflour-milk mixture, mix well, and cook on a medium flame for 3 to 4 minutes while stirring continuously
Add 1 tbsp of water and mash well using a potato masher
Add the cheese, mix well and cook on a medium flame for another 1 minute while stirring continuously
3. Dahi ki Subzi
North Indian food is wholesome and full of rustic flavor. It is one of those quick-fix dishes which is easy to turn out as Indian households are usually well-stocked with yogurt. Times when you do not want to do elaborate dishes or when guests turn up unexpectedly this is quickest and easiest to make and yet it will flood you with praises of your culinary skills. This yummy dish is also very nutritious as it retains the goodness of curd
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Param Curds (Dahi) 200 gms
A pinch turmeric powder (Haldi) 1/2 cup
Cumin seeds (jeera) powder 2 tsp
Coriander seeds powder 2 tsp
Chilli powder 2 tsp
Garam Masala 1 tsp
Green chilies 3
Chopped tomatoes 2 pcs
Chopped onion 1 pc
Mustard seeds 2 tsp
Cumin seeds 2 tsp
Few curry leaves
A pinch of hing
Chopped coriander leaves for garnishing
Param Ghee 2 tbsp
Remove Param Curds in a container and add little water to whisk it
Heat the Param Ghee in a kadhai and add the cumin seeds and mustard seeds
When the seeds crackle, add the asafoetida, green chilies, and curry leaves and saute for 30 seconds
Add the onions and saute till ghee starts separating from then
Add the tomatoes and all the spices and cook till the ghee starts to separate from the masala
Reduce the flame and start adding curd batter to the mixture, while stirring continuously
Bring it to boil on low flame itself.
Serve hot garnished with coriander leaves and with rice.