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 http://www.arlafoods.co.uk/

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.

Ingredients:

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

Method:

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.

Notes:

• 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.

Carrot Raita

Raita can add such a special touch to any Indian meal. This is particularly true when the meal is rich and or spicy. There are many variations to make Raita; for today, I am keeping it to something that's very simple and straightforward to make.

Ingredients

• 2 cups thick plain Yogurt (I used fat free Greek yogurt)
• 4 grated Carrots
• 1 tsp sugar
• 1/2 - 1 tsp roasted Cumin powder (bhuna jeera powder)
• Salt to taste
• ½ tsp Chilli powder/ground pepper for garnish
• 1 teaspoon chaat masala

Method:

1. Whisk yogurt with sugar very well and make sure that they are no lumps.
2. Mix in it cumin powder, salt and chilli powder.
3. Finally add in grated carrots. Mix well. Simple isn't it???

Serve with rice or any bread.

Whole Wheat Buns (Eggless)

I love to eat bread especially buns, but buns that are available in the market are made from refined flour (maida) and preservatives. So I thought of making whole wheat buns at home and thus be happy because I know it will be healthy for me. Also there is nothing tastier then fresh homemade buns :-)

Ingredients:

Wheat Flour-3 cups

Yeast-2 tblspn

Salt to taste

Sugar-1 tblspn

Olive oil-1 tblspn

Warm water -1/2 cup

Curd-1/2 cup

Milk-1 tblspn

Sesame seeds-2 tblspn

Method:

Add yeast and sugar in warm water with curd and let it sit for 5 min or till bubble appears.

In a mixing bowl, mix together wheat flour and salt.

Then pour the yeast mixture in this and make a soft dough out of this.

Drizzle oil over this and cover it with plastic wrap or wet thin cloth and let it sit till it is doubles in size.

Then punch the air out of this and again knead it for 5 minutes.

Divide the dough in to equal portions and form balls out of it.

Arrange it in a well oiled tray and cover it with a damp cloth. Let this rest for 30 minutes or till it increase in size.

Just before baking brush this with milk and sprinkle some sesame seeds over it.

Put this in preheated oven (220 °C or 450°F).Cook for 15 min till light golden colour.

Remove this and let it cool down.

Serve with chutney or make burger with it.