Some Khashawadi Roll and Dahi Ke Roti Kebabs By Chef Satvir Singh For Dinner

It’s great to treat yourself to some local delights at time for dinner. Be it the Gujrati Khashawadi Roll which is loaded with the goodness of dry fruits or the all time favourite Dahi Ke Roti Kebabs they are great for dinner options. Dahi ke roti kebabs made with yougurt that has been mildly spiced and also sees some gram flour, onions, ginger, chilies, coriander leaves and seasonings is absolutely flavourful and addictive at the same time.

Chef Satvir Singh, Executive Chef, Anuraga Palace has shared recipes of special regional delicacies. Anurag Place happens to be reimagination of the palatial luxury of the golden era. Located in the recesses of the quaint city of Ranthambore, it is a lavish experience for all those seeking an opportunity to escape the bustle of the city life and take a breath of fresh air and immerse themselves amidst nature and wildlife. It is a perfect amalgamation of wilderness and luxury along with a touch of history, culture and tradition at Ranthambore

Khashawadi Roll

Ingredients-

•    Cottage cheese - 150 gm

•    Green chutney- 10gm

•    Mango chutney- 10 gm

•    Cashew-nut 30 gm

•    Turmeric powder 1/2

•    Salt to taste

•    Tomato puree.- 1 cup

•    Red chili powder- 1 tsp

•    Coriander powder- 1 tsp

•    Garam masala- 1/2

•    Curd- 1/2 cup

•    Onion- 1

•    Cooking Oil

•    Butter

Method-

•    Take two Slice of cottage cheese and top it with green Chutney, mango Chutney and Cashew nut 

•    Now, cook the cottage cheese on tawa grill till cooked

•    Take it out and cut small pieces 

•    For yellow gravy- In a pan, add cooking oil and chopped onion and saute. When onion is half cooked, add cashew, red chilli and turmeric powder.

•    Add tomato puree, salt according to taste and let it cook for 8-10 minutes. 

•    Taken the cottage cheese and dip it in yellow gravy  

•    Top it with cream+ butter+ Cashew

Dahi ke roti kebabs

Ingredients

•    Hung yoghurt- 200 grams

•    Paneer-50 grams

•    Small onion- 1 pc

•    Small capsicum- 1 pc

•    Small carrot- 1 pc

•    Coriander 2 tbsp

•    Salt to taste

•    Black pepper powder- 1 tsp

•    Chopped green chili- 2

•    Bread slices- 6 to 7

•    Corn flour- 2 tsp

•    Water 4 tsp

•    Cooking oil

Method-

•    Take a thick and creamy curd (hung curd) and add 1 cup crumbled paneer.

•    Then, add onion, ginger, chili and coriander powder. Also, add salt and crushed pepper.

•    The, add breadcrumbs to remove excess moisture.

•    Mix it well making sure the paneer and hung curd are combined well. Do not over knead as the curd will start to release moisture.

•    Prepare small size kebab and coat them with corn flour to remove excess moisture

•    Then, deep fry the patties in oil on medium flame while stirring occasionally till they turn golden brown.

•    Serve dahi ke kabab with pudina chutney or sauce.