Monday, June 27, 2016

Dahi Ke Kebabs:Yogurt Kebabs:Yogurt Patties

Yogurt kebabs. Yogurt patties, I have been planning to create it in my kitchen for months so when Arla Foods sent their new range of yogurt for review and I just timed it right.

Arla Foods, the farmer-owned dairy company has continued to expand its portfolio of the UK’s pioneering lactose-free* dairy range by introducing Arla Lactofree® Natural Yogurt. Arla Lactofree Natural Yogurt is deliciously smooth and creamy, as well as being versatile. Frida Kjellberg, Brand Manager for Arla Lactofree, comments: “Our ambition is to ensure that wherever there is a dairy option, there is a Lactofree alternative; so this launch is another step towards fulfilling our goal. We’ve seen a huge demand for a Lactofree natural yogurt from our consumers and we are delighted to add it to our range.” Find more details on

Velvety, creamy and sooooo yum. I used it in your smoothies, salads, indian curries and what not. With the pack I was sent this blue coloured lunch bag, shaker, oregano, bay leaf and mustard seeds. The challenge was to prepare a savoury dish from the yogurt and what could be better then these kebabs.

Looking for yogurt recipes? See this- Roasted BeetrootYogurt Dip, Yogurt Soup (kadi), Strawberry Lassi.

Yogurt kebabs or dahi ke kababs are made with hung yogurt and is becoming a very popular Indian appetizer. So velvety, smooth and use of simple flavours is what make these kebabs very different from other Indian style kebabs. Hung curd is mixed with grated paneer, followed by green chillies, coriander leaves and some basic seasoning. Later this mixture is shaped into patties and then roasted on a pan till it gets golden colour.

Here is how to make Yogurt Kebabs. Dahi Ke kebab.

1 cup hung yogurt (see notes)
1 cup grated paneer
2 tablespoon roasted gram flour (besan)
1 green chilli chopped
4 tablespoon chopped coriander leaves
1 teaspoon black pepper powder
½ teaspoon oregano (optional)
Salt to taste
Oil for shallow frying

Mix all the ingredients in a bowl (expect oil). Keep in fridge for 30-45 minutes.
Place oil in a pan and let it get hot.
In the meantime, form patties. Take 2 tablespoons of mixture and form a ball.  Then flatten the ball into pattie shape and keep aside. Do the same with remaining mixture. I got around 10 patties.
On a low flame, fry the kebabs/patties till you get good golden colour. Turn and repeat the same on other side.
Serve hot.

  • Take around 3 cups of yogurt and put it muslin cloth. If you don’t have muslin cloth use handkerchief. Place the yogurt on the cloth and take all the edges of the cloth and tie it with a rubber band. Hang this cloth on your kitchen tap for 4 to 5 hours. All the liquid will be drained out and you will be left with very thick yogurt-that is called as hung yogurt.
  • Some people like to add corn flour in the mixture for binding, but I skipped it.
  • Feel free to add any other spice like red chilli powder, chaat massala or garam massala if you wish.

Arla Lactofree Natural Yogurt is available in ASDA from 27th June and will appear in other retailers in the coming months including Co-op from 6th July.  RRP £1.35

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Arla Foods  for sending the yogurt for review.

Sunday, June 19, 2016

ICHAI Review: Spicy Chai

Indians and chai is a bond, and, only an Indian can understand that. In India, chai is more than just a cup of tea to start the day. It is a ritual, a habit and a conversation opener. A pot of boiling water with aromatic spices, loose tea, sugar and milk is an everyday scene in Indian houses. Tea is always paired with some snacks-sweet or sacoury. At my home we are always keen on trying new tea brands and thats why when Ichaitea approached me for review I agreed in one go. I was sent some tea pouches samples, a tin of spiced tea and tea infuser.

The brand is the brainchild of Dr Helen Saini (PhD), who previously worked as a plant biologist developing better tasting, healthier plants for Unilever. Newly launched spiced loose leaf tea brand called ICHAI  has 8 different varieties of chai that have some interesting wellbeing benefits  and uses specialist milling and blending techniques (which are unique to the brand) that ensure the best possible retention of taste & aroma after packaging. 

Forget instant mixes and too-sweet syrups to get your chai fix this year. Instead explore the new range of ICHAI spiced teas for a traditional taste of India. Each of these eight all-natural, speciality teas are blended and packaged at ICHAI HQ to ensure the best, freshest taste, using only the finest quality loose leaf black tea and containing absolutely no artificial flavours, additives or preservatives.

I tried Spicy Chai: A deeply warming with the taste of ground cinnamon, green cardamom, black pepper, cloves and ginger, making it the perfect blend for a chilly day.  It reminds me of the massla chai that we have in India. I was also sent a tea infuser which gave me that ‘perfect tea’.

Make sure you shake the tin or foil pouch before you remove any ICHAI to achieve the most even distribution of tea and spices. Use one to two heaped teaspoons of ICHAI per person, depending on how strong you like it, add freshly boiled water and cover immediately to lock in the aroma because the volatile component of ICHAI is an important contributor to the overall flavour. If you are making ICHAI in a mug then some infusers come with a lid - but if you don't have an infuser with a lid then just use a saucer.

Remember –‘a cup of tea can make everything better.’ Accompany this tea with cookies, bread, biscuits, Indian snacks-well almost anything and everything. If you know someone who loves tea then I feel ICHAI is also a great gift idea.

All ICHAI blends are available from in 25g and 125g pouches, with half the range also available in 75g caddies.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking ICHAI  for sending tea to review.