Showing posts with label Jain. Show all posts

Dahi Kebab Recipe | Yogurt Kabab Recipe [Video]

Dahi Kebab Recipe with step by step video instructions. Dahi Kebab is a pan fried appetizer / snack made from thick yogurt or hung curd, chickpea flour and nuts. The kebab is crispy on the outside and creamy and soft on the inside. Dahi Kebab is gluten free and fits a Jain diet.

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Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks

Dahi kebab… sounds interesting, doesn’t it? That’s the very reason I ordered it in a food court and I was pleasantly surprised. It actually tasted delicious. And as though fate meant for me to make it, the recipe was showed on TV before I could even google it. It is so simple to make, and it is crowd pleaser. Most people I’ve served it to, haven’t heard of it and eat it out of intrigue. But there is no stopping after one, believe me. It even turned a “dahi hater” around.

It actually tastes a lot like paneer, but it is creamier and has that tang of dahi. It is pan fried, so up goes the healthiness factor.

You can add spice powders like cinnamon, cardamom, clove etc and zing it up. I preferred to keep it as simple as possible to let the dahi shine through.

You can either buy already hung curd or make it yourself. I made it myself. Hung curd is just regular yogurt with all the whey drained out. To make it at home, tie the yogurt into a muslin cloth and leave it hanging for 6-8 hours. I left it overnight in the fridge.

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Video Recipe

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Dahi Kebab Recipe | Yogurt Kebab Recipe

Dahi Kebab is a popular gluten free North Indian appetizer. Dahi Kebabs are pan fried Kebabs made with thick yogurt and chickpea flour.
Recipe Type: Snacks
Cuisine: North Indian
Prep Time: 8 Hours
Cook time: 20 minutes
Total time: 8 Hours 20 Minutes
Yield: 12-15 kebabs

Author: Anupama

Ingredients:

3 cups Yogurt (Curd/Dahi)
2-3 Tbsp Chickpea Flour (Besan)
1-2 Green Chillies
2 Tbsp chopped Nuts (almonds, cashews, pistachios) (Optional)
1 Tbsp Coriander leaves
Salt to taste
Oil to fry

Method:

1. To make hung curd, place a muslin cloth on a strainer and add the yogurt. Tie the cloth and either leave in the strainer for 4-6 hours or tie the cloth over the sink. You can also leave this in the fridge overnight.
2. 3 cups of yogurt will yield 1 cup of hung curd. Take the hung curd in a large bowl.
3. Add all the ingredients except the oil and mix well.
4. Heat oil in a frying pan for shallow frying.
5. Wet your hands and take a small ball of batter and shape it as a kebab.
6. Gently place the kebab in the frying pan. If you are unable to shape the kebabs, you can use two spoons and spoon the kebabs into the frying pan.
7. Cook on medium heat.
8. Flip when the first side browns.
9. Cook until the second side is cooked too.
10. Serve hot with mint coriander chutney or ketchup.

If you liked this, you may also like:

Paneer Tikka

Shalgam ke Kebab

Sweet Potato Kebabs

Avalakki mixture | Crispy flat rice | Poha chivda [Video]

Crispy Avalakki Mixture or Poha Chivda recipe with step by step video instructions. Avalakki or Poha is deep fried until crispy and then mixed with peanuts, curry leaves, roasted gram and spices. This can serve as a light tea time snack or as a topping for other dishes such as chat or bisi bele bhat. It is super easy to make and takes less than 10 minutes to make. Crispy Avalakki Mixture is vegan, gluten-free, and fit a Jain diet.

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I made masala puri for dinner (recipe follows) and had no mixture at home to go with it. So instead of venturing out in the rainy Bangalore night to go buy mixture, I decided to just make something by myself at home. I'd never made it before, but the avalakki mixture seemed to be very simple to make. So I did give it a try and as I had expected, it is very easy to make. It was perfectly crispy and went along well with the masala puri.

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Video Recipe

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Avalakki mixture | Crispy flat rice | Poha chivda

Poha/Flattened rice deep fried and flavoured with spices and peanuts.

Recipe Type: Snacks
Cuisine: South Indian
Prep Time: 5 minutes
Cook time: 10 minutes
Yield: Around 2 cups

Author: Anupama

Ingredients:

1 cup Avalakki / Flatenned Rice / Medium Poha
0.25 cup Peanuts
0.25 cup Roasted gram or Fried gram(futana / puthani)
Oil for frying
8-10 Curry Leaves
1 tsp Turmeric Powder / Haldi
1 tsp Red Chilli Powder
Salt to taste

Method:

1. Heat oil in a kadhai for frying.
2. Use a net strainer or a spoon with small slots for easier frying.
3. Add the poha to the net strainer and dip it in the hot oil and stir fry until the poha is fluffed up and crispy.
4. Drain excess oil and remove to a large bowl.
5. Add the peanuts and fried gram to the oil and fry until browned. Preferably fry them separately.
6. Add the curry leaves and fry until crispy.
7. Add the peanuts, fried gram and curry leaves to the crispy poha.
8. Add salt, turmeric powder and red chilli powder and mix well.
9. Allow to cool completely before storing in an airtight container.

Jeegujje podi / Neerphanas Kapo / Bread fruit fry

When I was in school, I read an article in a magazine where the author described breadfruit as a food fit for god. She must have been someone like me who goes absolutely crazy seeing a tender breadfruit. Although technically it is a fruit, I have always eaten it in savory forms like sabzi, sambar or fry. The fry is probably the tastiest way to eat it. Since it was always available in my hometown every summer, I never realized that it is so regional and native only to the Konkan coast of India. I came to Bangalore and searched for it, only to realize people here did not even know what it is. I have found it in the shopping complex in Jayanagar recently but it is way too expensive here in comparison to the coastal belt. I believe a few Mangalore stores hold it in Bangalore. If you do find it, below is probably the best way to eat it…

A jeegujje looks like a jackfruit but is as small as a coconut

Inside of a jeegujje

Peel it and cut it into slices

Coat it with the flour mixture

Fry on a greased tava

Flip when one side is cooked

Ingredients:

Jeejugge/ Neerphanas/ Breadfruit – 1

Rice flour – 1 cup

Red chilli powder – 2 tsp

Turmeric powder – 1 tsp

Salt

Oil to fry

Method:

Cut the jeegujje into half

Peel it using a knife. You may use a peeler, but the tender ones have a hard skin.

Slice it as finely as you can and soak them in water else they will discolour.

Mix rice flour, red chilli powder, turmeric powder and salt. Adjust salt and red chilli powder according to your taste.

Heat a tava /griddle and grease it.

Coat the jeegujje slices in the rice flour coating and place on tava.

Spoon oil over each of them

Flip when brown spots appear on one side

Prick the jeegujje with a knife, if it goes through smoothly without much resistance, then it is cooked

This can be eaten just a snack or along with rice and sambar as an accompaniment.