Photo courtesy of TaraDalal.com & Indianhealthyrecipes.com
Ingredients:
. Hung Curd
. Paneer (Grated)
. Roasted channa powder
. Gram Masala
. Green Cardamom Powder
. Salt
. White pepper powder
. Orange marmalade
. Desi Ghee for cooking
Method:
. Take hung yogurt in a bowl, add all above ingredients and mix well.
. Divide into equal portions. Now, stuff with paneer. Damp your hands, take a portion of the mixture, and roll lightly in shape of kebab (one centimeter thick round). Prepare the other kebabs in the same way.
. Heat sufficient oil in a pan and grill the kebabs till golden in colour.
. Remove from heat and serve hot with mint chutney or sauce.
In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.
This isn’t something you’ll actually find on the street but it takes these super-quick crisp baby spinach pakoras and mixes them with typical yoghurt chaat style ingredients.
They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.
Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).
