Dahi Kebab

Dahi Kebab

Dahi kebab or Yogurt Fritters is a Mughalai recipe. This kebab has a unique texture which will not be crispy but it is soft and creamy. As the name says Dahi or Yogurt is the main ingredient of this snack. Greek Yogurt or hung curd is used here. I used Greek Yogurt. This dish is a starter served with green chutney or tomato chutney.

Ingredients :

Greek Yogurt or Hung Curd - 1/2 Cup

Gram Flour  - 4 to 5 Tsp

Onion - 2 Tsp Finely chopped

Green chilly - 1/ 2Tsp finely chopped

Red chilly powder - 1/4 Tsp

Garam masala - 1/4 Tsp

Cumin seeds - 1/4 Tsp

Semolina for rolling kebabs

Coriander leaves

Oil for frying

Salt to taste

Method :

1. In a bowl take yogurt.

2. Add all the ingredients except oil and gram flour.

3. In a pan fry gram flour till you get nice aroma.

4. Add gram flour to the yogurt mixture and mix well.

5. Take out semolina in a big plate. Take some portion of yogurt mixture and give a round shape and flatten it with your palm and coat it with semolina. Likewise prepare rest of the kebabs.

6. Heat a skillet add some oil and place the prepared kebabs.

7. Turn the side once it gets golden brown. Fry both the sides.

8. Serve hot Dahi Kebab with green chutney or tomato chutney.

Roasted channa chutney

Roasted Channa Chutney

Chutneys are the part of south Indian breakfast. I have already posted Channa dal Chutney, Peanut Chutney. Here i am using roasted channa and coconut. Very easy to prepare and no roasting is required.

Ingredients :

Roasted channa - 1/2 Cup

Coconut - 1/2 Cup

Green Chilly - 1 

Coriander leaves - handful

 To Temper :

Oil - 1 Tsp

Mustard seeds - 1/2 Tsp

Curry leaves - 2 to 3

Urad dal - 1/2 Tsp

Asafoetida - 1 Pinch

Method :

1. Add roasted channa, coconut, coriander leaves, green chilly and salt to taste to the mixing grinder.

2. Adding some water grind it to the smooth paste.

3. In a small kadai heat oil and add mustard seeds. when mustard seeds sputter add asafoetida and urad dal.

4, Add curry leaves.

5, Add this temper to the chutney and serve with idli, dosa, pongal.

Tomato Onion Rice / Tomato Onion Chitranna

Tomato Onion Rice / Tomato Onion Chitranna

Tomato Onion Rice / Tomato Onion Chitranna is a common dish in Karnataka. Chitranna in kannada means color rice. There are many variations in chitranna. I am using tomato and onion in this recipe. 

Some people prefer to have this dish for breakfast. As this is a rice dish i love to have this either for lunch or dinner.  This recipe is a very good lunch box idea.

  Ingredients:

Cooked rice - 2 Cups

Oil - 5 Tsp

Mustard seeds - 1 Tsp

Cumin seeds - 1/2 Tsp

Channa dal and Urad dal - 2 Tsp

Peanuts - 11/2 Tsp

Green chilly - 2 

Curry leaves  - 4 to 5

Onion  - 1 Large finely chopped

Tomato 1 Large finely chopped

Turmeric - 1/2 Tsp

Lemon juice  - 2 Tsp

Coriander leaves - Handful finely chopped

Salt to taste

Garam masala - 1/2 Tsp (optional)

Method:

1. In a kadai heat oil, add mustard seeds. When it sputters add cumin seeds,  channa dal, urad dal and peanuts.

2. When it starts browning add chopped green chilly and curry leaves.

3. Add onion.

4. Fry it till it becomes translucent. Add turmeric.

5. Add tomato.

6. Saute it till tomato becomes soft and mushy.

7. Add salt and mix.

8. Add cooked rice and lemon juice.

9. Add finely chopped coriander leaves and garam masala. Mix well.

10. Seve Tomato Onion Rice / Tomato Onion Chitranna with pickle or pappad or just as it is.

NOTE:

* Garam Masala is optional. If you like the flavor you can add.

* You can add COCONUT also. I have not added in this recipe.