Dahi ke kebab

Dahi ke kebab Recipe

 

 Ingredients:-

 1/2 ltrs yoghurt or Dahi
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill

 

How to make dahi ke kebab :-

• Hang yoghurt overnight.
• Saute the onion and ginger in minimum oil till it sweats.
• Mix the other ingredients.
• Adjust seasoning and shape into tikkis.
• Grill them on a medium hot skillet.
• Garnish and serve with chutney.

 

POHA ROLL RECIPE

POHA ROLL RECIPE

 

 Ingredients:-                                                                       

30 gms poha (rice flakes)
100 gms potato
2 green chillies
20 gms roasted peanuts
1/4 tsp amchur (dry mango powder)
1/4 tsp garam masala powder
1/4 tsp red chilli powder
2 tblsp breadcrumbs
cornflour
Salt to taste
Oil for frying
Few coriander springs

 

How to make poha roll :-

• Boil, peel and mash the potatoes.
• Wash the poha in a strainer. Coarsely grind the roasted peanut.
• Wash & chop the green chillies and corainder sprigs.
• Add poha, peanuts, chillies, corainder leaves and spices to the mashed potatoes.
• Mix well and roll into desirable shapes.
• Dip in cornflour liquid paste and coat with breadcrumbs.
• Deep fry in oil till rolls golden brown.
• Serve hot with green chutney or ketchup.

METHI KE GATTE

METHI KE GATTE RECIPE

 

Ingredients:-

2 - 3 pinch asafoetida
1 tsp red chilli powder
2 cup fenugreek leaves (methi) chopped
1 tsp coriander powder
3 cup bengal gram flour (besan)
salt to taste
3 1/2 tblsp mustard oil

Tempering
3 1/2 tblsp Mustard Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida

 
How to make methi ke gatte :-

·         Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.

·         Mix in mustard oil and enough water to knead into a firm dough.

·         Divide into equal parts and roll into cylinders.

·         Boil some water in a pot and mix in these cylinders (gattes) for 15 – 20 minutes.

·         Drain, cool and cut into 1" long pieces.

·         Heat up oil to smoking point.

·         Take off the heat up and cool slightly.

·         Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.

·         Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.

·         Stir to mix well and serve hot.