Main Course

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
Servings: 4


  • 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
Servings: 4



  • 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

The Garnish

  • Finely chopped colored capsicum (red, yellow, and green)


  • 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

  • Serve immediately garnished with colored capsicum.

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.