Dahivale Arbi

Ingredients

Arbi/colacassia
roots – 250 cooked till soft

Ginger garlic
paste – 1 tsp

Gram flour – 1 tsp

Chilli powder – 1
tsp

Turmeric powder –  ¼  tsp

Whole red chilli – 1 or
2

Carrom seeds/ajwain – ½
tsp

Hing/asafoetida –
½ tsp

Yoghurt – 3 tbl.sp

Salt as per taste

Corriander leaves for
garnishing

Method

Pressure cook arbi till 3 to 4 whistle. Peel the skin and chop into small pieces.
In a bowl mix together yoghurt, gram flour, chilli powder, turmeric powder and little water and salt and keep aside.

Heat oil in a pan, add carrom seeds, hing, red chilli and then ginger garlic paste. Stir fry for few seconds and then add  arbi and stir fry it for a minute. Add yoghurt masala and keep stirring it till it is boiled. Lower the flame and let it simmer on a low flame for few minutes.
Garnish with corriander leaves and serve hot with rice or roti.

Chickpeas Salad with Yoghurt

Ingredients
chickpeas - 1/2 kg boiled
yoghurt - 1/2 to 1 cup
onion - 1
cucumber - 1
red chili powder - 1/2 tsp
roasted cumin powder - 1 tsp
pepper powder - 1/2 tsp
black salt - 1/2 tsp or as per taste
salt as per taste
few corriander leaves you can also add parsley leaves
half of lemon juice


Method
Wash and soak chickpeas in water for 4 to 5 hours or overnight and then pressure cook till it becomes soft.
Drain the water and put this chickpeas in a bowl.
Make a dressing of yoghurt, olive oil, red chilli powder, roasted cumin powder, pepper powder, black salt, salt, corriander leaves and lemon juice. Finely chop cucumber, onion and mix with chickpeas along with the dressing and refrigerate it for an hour or more before serving.

Yoghurt Chicken

Ingredients
chicken - 250 gm
yoghurt - 1 cup
paste of 15 to 20 cashewnuts
onion - 1 chopped
garlic flakes - 5 to 6 crushed
green chillli - `1
red chillli powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
salt as per taste
kasoori methi - 1 tsp
corriander leaves for garnishing

Method
In a bowl, mix together  chicken pieces, yoghurt, paste of cashewnuts, red chilli powder, roasted cumin powder, turmeric powder and salt and leave it to marinate for half an hour.
 Heat oil in a pan, add onions, green chilli and garlic and fry till golden brown in color. Add this marinated chicken with the masala and cook on a low flame till the gravy thickens and the chicken becomes soft and tender. In the end, add kasoori methi leaves and garnish with corriander leaves.

Dahi Kebab Recipe

Ingredients

 Yoghurt/dahi – 1 cup

Besan flour – ½ cup

Onion - 1

Ginger garlic and green chilli paste – 1 tsp

Red chilli powder – ½  tsp

Turmeric powder – ¼ tsp

Roasted cumin powder – 1 tsp

Chaat masala – ½ tsp

Black salt – ½ tsp

Kasoori methi – ½ tsp

Salt as per taste

Yoghurt chutney

Ingredients

Yoghurt – 1 cup

Coriander and mint leaves

Roasted cumin powder

Lemon juice – 1 tsp

Salt as per taste

Fruit Shrikhand

Ingredients

Hung curd/Thick Curd – ½ kg

Sugar – 1 cup or as per taste

Apple – 1

Pear - 1

Banana – 1

Grapes – ½ cup

Mango puree – 1 cup

Method

Mix yoghurt and sugar, and whisk it to remove all the lumps. Add mango puree to it or you can even add chopped mango pieces.

Peel the skin  of the apple , banana and pear and chop it to small pieces.

Deseed grapes and cut it into four.

Add all these fruits in the mixture. Mix it well and serve in a glass bowl.

Dahi Wada

Ingredients

Urad dal – 1 cup

Salt to taste

Dahi /Yoghurt– 500 ml

Sweet chutney

Green chutney’

Black salt

Roasted cumin powder

Salt as per taste

Method

Soak the dal for few hours  and then wash and grind it  coarsely without adding water or using very less water. Add salt to it and leave aside.

Beat the yoghurt till smooth and add salt to it and regfrigerate it.

Heat oil in a pan and make small balls of urad dal batter and fry till golden brown in color.

In a bowl, take water and add little salt to it. When the vadas are ready, remove and put the vadas in it. Leave them for 5 to 10 minutes.

Squeeze out the excess water from the vada and arrange in a serving plate.

Pour dahi/yoghurt on top of it, then add sweet tamarind chutney, green chutney, red chilli powder, black salt, and rasted cumin powder. Garnish with coriander leaves and serve.

Yoghurt Chicken

Ingredients

Chicken – 1 kg

Onion – 100 gm

Tomato – 1

Potato - 3

Ginger garlic paste – 2 tsp

Red chili powder – ½ tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tbl.sp

Cumin powder – 1 tsp

Black pepper powder – ½ tsp

Garam masala – 1 tsp

Yoghurt – 200 gm

salt as per taste

Ghee/butter – 4 tbl.sp

Coriander leaves

Method

Slice onions finely.

 Combine together red chilli powder, turmeric powder, coriander powder, cumin powder,  black pepper powder, yoghurt, garam masala and salt

Marinate chicken and potato with these masala and leave aside for 3 hours.

Heat oil in a pan, fry onions till golden brown in color, then add ginger garlic paste and sauté till the raw smell goes.  Then add chopped tomato and fry till it is mashed.

Then add marinated chicken pieces and stir fry for few minutes.  When the masala turns thick, add two cup of warm water.

Leave it to simmer on a low flame till the chicken is cooked.

Garnish with coriander leaves and serve hot.

Pineapple Lassi

Ingredients

Chopped pineapple – 1 cup

Yoghurt – 3 cups

Sugar as per taste

Cardamom – a pinch of

Method

Blend pineapple in a blender and keep it separately in the fridge. Even refrigerate curd, till it becomes cold. While serving mix all these ingredients together add crushed ice to it and serve cold. Instead of pineapple, even you can use orange juice and follow the same method.

Mango Lassi Recipe

Mint Yoghurt Raita