Dahi Ke Kebab: Prepared by - Chef Ajay Chopra

Dahi Ke Kebab
Prepared by - Chef Ajay Chopra
Ingredients
Kebabs 500 gm hung yoghurt,50 gm roasted gram flour,5 gm green cardamom powder,15 gm
salt ,2 gm black pepper powder,50 gm ghee or oil for shallow-frying
Stuffing
10 gm ginger, finely chopped,5 gm green chillies, finely chopped,50 gm cashew nuts, finely
chopped,50 gm raisins
Method
 For the kebabs, tie yoghurt in a piece of muslin and leave to drain in bowl in a refrigerator, till all
the liquid has drained out.
 Transfer the drained yoghurt to a bowl and mix with rest of the ingredients, except the oil.
 For the stuffing, mix together all the ingredients.
 Divide the yoghurt mixture into 50 gm portions and flatten to make patties.
 Place the stuffing in the centre and bring the edges together to enclose the filling.Heat the ghee or
oil in a frying pan and shallow-fry the kebabs till golden brown.
 Serve hot with pineapple chutney.
Pineapple Chutney
Ingredients
1 pineapple,50 ml oil,10 curry leaves,35 gm ginger, finely chopped,20 gm green chillies, finely
chopped,2 gm red chilli powder (degi mirch),2 star anise,100 gm sugar,50 ml vinegar,50 ml
tomato ketchup,4 gm salt,150 ml water
Method
 Peel pineapple and chop roughly.
 Heat oil in a pan; add curry leaves and sauté for a few seconds. Add chopped ginger and green
chillies and sauté well.
 Add the chopped pineapple, chilli powder, star anise and sugar and cook for a while.
 Add the vinegar, ketchup, salt and water and cook till the mixture attains the consistency of
chutney.

Zarda Pulao Sushi

Prepared by - Chef Ajay Chopra
Ingredients
2 cups fine Golden Sella rice ,20 gm desi ghee ,2 black cardamoms (badi elaichi),4 green cardamoms
(choti elaichi),1 inch cinnamon ,1/4 tsp edible saffron colour,2 cups sugar,25 almonds (soaked and
peeled),25 cashew nuts,35 raisins ,50 gm dried coconut (kopra), sliced,A pinch of saffron ,4 tsp milk,1
½ litre water when to add

Method
 Soak rice for 30 minutes. In a pan, bring 1 1/4 litres water to a boil. Add 1 teaspoon ghee, 1 black
cardamom,green cardamoms, the cinnamon and saffron colour. Add rice and cook until three-fourth done.
Drain the rice.
 In a heavy-bottomed pan, heat the remaining ghee and sugar on low heat.
 Add the remaining black and green cardamoms, the nuts, raisins and sliced dried coconut.
 Add cooked rice and stir carefully to mix. Add saffron soaked in the milk and cover tightly. Cook
for 8-12 minutes on low heat till tender. Spread the rice out on a tray to cool.
 For the filling, mix mawa with cardamom powder and sugar. Add chopped nuts and rose petal
powder. Mix well to make a soft dough and roll into a cylinder.
 To make the sushi, place the rice on a sushi mat and press it down to flatten. Place the mawa roll
in the centre and roll up the sushi.
 Cut sushi roll into 2-inch pieces and garnish with silver varq, rose petals and chopped pistachios.

Dahi Ke Kabab
Prepared by - Priyanca Bhatia
Ingredients
500 gm drained yoghurt ,6 tbsp gram flour (besan),Salt to taste,Chaat masala to taste,Black salt to
taste,2 tsp red chilli powder ,1/4 tsp cardamom (elaichi) powder,1/4 tsp cinnamon powder,1/4 tsp clove
powder,Refined flour (maida), to dust,1 tbsp refined oil,
100 gm sugar,100 ml vinegar,100 ml orange juice,1 stick of cinnamon,put all the contents into a
pan,,reduce to half or till thick.
Filling 1 tbsp cashew nuts, chopped,1 tsp pistachios, chopped,1 tsp almonds, chopped,1 tsp chopped
ginger,1 tsp chopped green chillies,1 teaspoon fresh coriander leaves, chopped,1 onion, finely chopped
To Serve Onion rings,Mint sauce or chutney
Method
 In a bowl, combine all the ingredients for the kebabs except refined flour and oil and mix well.
 In a separate bowl, combine all the ingredients for the filling and mix well.
 Divide the yoghurt mixture into small portions and fill each portion with the cashew nut mixture.
 Coat each piece lightly with flour.
 Heat the oil in a non-stick pan and shallow-fry the kebabs till golden brown.
 Serve with onion rings and mint sauce or chutney.

Zarda
Prepared by - Priyanca Bhatia
Ingredients
2 cups fine Golden Sella rice ,20 gm desi ghee ,2 black cardamoms (badi elaichi),4 green cardamoms
(choti elaichi),1 inch cinnamon ,1/4 tsp edible saffron colour,2 cups sugar,25 almonds (soaked and
peeled),25 cashew nuts,35 raisins ,50 gm dried coconut (kopra), sliced,A pinch of saffron ,4 tsp milk,1
½ litre water when to add Garnish 10 rose petals ,Pistachios,Edible silver foil (varq)
Method

 Soak the rice for 6 to 8 hours, changing the water twice to remove the starch.
 In a pan, bring 11/2 litres water to a boil.
 Add 1 teaspoon of desi ghee, 1 black cardamom, 2 green cardamoms, the cinnamon stick saffron
colour Add rice and cook until it is three-fourth done.
 Drain the excess water and let the rice cool.3.In a heavy-bottomed pan, heat the remaining ghee
and sugar on a low heat till the sugar melts.
 Add 4 teaspoons of water to prevent the sugar caramelizing. 4.Add the remaining cardamoms and
half the nuts, raisins and sliced coconut.
 Add the cooked rice and mix the ingredients carefully. Add saffron mixed with milk and cover
tightly. Cook for 8 -12 minutes on low heat.
 Serve the rice on a platter and garnish with rose petals, pistachios, silver varq and remaining nuts
and raisins. Serve hot.

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Dahi Ke Kebab: Prepared by - Chef Ajay Chopra

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Dahi Ke Kebab

Prepared by - Chef Ajay Chopra

Zarda Pulao Sushi

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