1 cup split urad dal (skinless mashkolai dal, black lentil)
½ tsp ginger paste
1 tbsp chopped cashew nuts
1 tbsp raisins
1 tbsp shredded carrot
½ tsp green chili
Oil for deep fry
For Yogurt Gravy:
1 tbsp roasted cumin powder
1 tbsp roasted coriander powder
½ tbsp. crushed dry roast chili
½ tsp black salt
1 tsp mint leaf chopped
1 tsp chopped coriander leaves
2 tsp tamarind chutney, or per taste
4 cup sour yogurt (drain if there is excess liquid)
1 cup milk (optional)
Sugar to taste
Salt to taste
Soak lentil for 5-6 hours or overnight and blend it into a smooth paste (use as less water possible). Beat this paste and add cashew nut, raisin and carrot along with a little water. Continue beating till it becomes fluffy. To check the batter, drop it into water; well beaten batter will float. If it isn’t floating, you need to beat it some more. Mix all the ingredients with this batter for fritter and deep fry at medium heat until it becomes golden brown. In a bowl, pour cold water and put add 1 tsp salt in it; soak the fried fritters in this chilled salted water. Let them soak for 1-2 hours. Squeeze the extra water from them and place them on a serving dish. For the yogurt gravy, mix all ingredients together except mint and ½ tsp crushed chili. Beat it to make it smooth. Pour the yogurt mixture over the bora and garnish it with mint and crushed chili. Soak fritter in yogurt for at least 2 hours in the refrigerator before serving.
Chicken shish kebabs
2 chicken breast fillets (300 g)
1 medium zucchini (if available)
1 red onion
½ green peppers
½ red pepper or yellow pepper
½ cup mushroom
2 tomatoes (if desired)
1 tbsp olive oil
For the marinade:
2 cloves garlic
½ tbsp honey
½ tbsp Dijon mustard
½ tbsp lemon juice
1 tsp yogurt
½ tsp paprika
½ tsp oregano
Wooden kabob skewers
Mix the ingredients for the marinade in a bowl.
Wash the chicken breast fillets. Cut them in 1 inch-sized cubes and put them in the marinade bowl. Marinate the meat for at least 1 hour in the refrigerator before cooking.
Preheat the grill or pan. Soak the wooden kebab skewers in water, while you are preparing the vegetables.
Right before grilling, wash the vegetables and chop them into uniform sized pieces (1 inch slices).
Thread the marinated chicken breast cubes and the vegetables onto the soaked wooden skewers, alternating between the meat and vegetables. Feel free to arrange the kebabs as you want. Leave about 1 inch /3 cm of skewer at one so you can hold onto them and flip them.
Place the chicken shish kebabs on a hot grill or pan and add 3 tbsp olive oil to the grill or pan first. Let them cook for a few minutes and then flip them frequently. Be careful not to break the skewers. Cook for 5-6 minutes, or until the chicken is cooked thoroughly. Ensure that the vegetables are charred but tender.
Transfer the skewers onto a plate. Serve the kebabs warm with seasonal buttered vegetables.