Yoghurt kabab with fruit chaat

Guaranteed to surprise your guests, this is a unique kabab made of yoghurt. Hanging the yoghurt in a muslin cloth overnight separates the whey, leaving behind the semi-solid textured yoghurt. Roasted chickpea flour absorbs the remaining moisture giving it a definite shape which holds it up while searing. The addition of the onion and spices gives it a bite, making it even more interesting especially for those who like to indulge in vegetarian food. Preparation time: 5 hours Cooking time: 2 minutes Serves: 4–6 Ingredients: 1 kg Greek yoghurt or full fat yoghurt, hung in a muslin cloth overnight 250 gm roasted chana dal, powdered 3 red onions, finely chopped 20 gm ginger, finely chopped 20 gm green chilli, finely chopped 5 gm royal cumin 10 gm mixture of crushed cinnamon powder 2 tsp salt 1 tsp sugar ½ bunch fresh coriander stem, finely chopped 2 tbsp vegetable oil For the fruit chaat 1 red apple 1 pear 1 guava 1 tsp chaat masala ½ tsp sugar Juice of half a lemon 1) Hang the yoghurt in a muslin cloth for a good 6–7 hours to obtain a well-hung yoghurt. In a mixing bowl, fold the yoghurt with the roasted chana dal powder and refrigerate. 2) Meanwhile, sprinkle some salt on the red onions and leave it in a warm place for 15–20 minutes. Transfer to a muslin cloth and squeeze to get rid of the excess moisture. [caption id=“attachment_8633” align=“alignleft” width=“380” caption=“Yoghurt Kebab wit Fruit Chaat. Image courtesy: Random House India. “]  [/caption] 3) Cut all the fruits into even sized dices. Fold in the rest of the ingredients and refrigerate. 4) Mix the red onion with the yoghurt and with the rest of the ingredients. 5) Form patties of equal size and refrigerate. Heat the oil in a nonstick pan and sear the yoghurt cakes on both sides to a golden brown colour. 6) Serve with the fruit chaat. Recipe courtesy: Cinnamon Club: Indian Cuisine Reinvented_, published by Random House India; priced at Rs 899**.** For more recipes, get the book authored by Vivek Singh with Abdul Yaseen and Hari Nagaraj._