South Asian themed dishes for the festive period
It truly is the festive season! With Milad un Nabi, Diwali, Tihar, Sohrai, Bandi Chhor Divas, Thanksgiving, Guru Nanak Jayanti and Christmas, there’s so much to celebrate! So Onken, are bringing you four delicious south Asian themed dishes to make and celebrate with! Read on for Doodh Aur Dahi Ki Barfi, Baingan Bharta Mash, Onion Bhaji in Yogurt Curry with Naan and Shirkhand with Mango and Pistachio. Yum!
Doodh Aur Dahi Ki Barfi
Total Time: 15 minutes plus overnight chilling
Serves: 16
Ingredients:
500g Onken Natural Set yogurt
1 tsp unsalted butter
60g caster sugar
185ml double cream
4-5 green cardamom pods, seeds crushed
125g full fat milk powder
2 tbsp ground almonds
Method:
Put the Onken Natural Set yogurt in a nylon sieve. Place the sieve over a bowl. Cover and refrigerate for at least 8 hours, or overnight, to allow the whey, or excess liquid to drain away.
Melt the butter in a heavy based pan over a medium heat. Add the sugar and cook, stirring continuously for 3 minutes until the sugar melts. Add the cream. At this point, the sugar mixture will turn to a caramel, though it will soon dissolve.
Simmer, stirring occasionally, for 2-3 minutes. Put in the cardamom and mix. Add the milk powder and continue simmering, stirring for 5 minutes, or until the mixture becomes stiff and begins to leave the side of the pan. Stir in the ground almonds and cook for another minute. Remove from the heat and allow to cool.
Mix in the Onken Natural Set yogurt and combine until the mixture is thick and almost putty-like.
Baingan Bharta Mash
Total Time: 30 minutes
Serves: 4
Ingredients:
2 large aubergines
2 tbsp olive oil
3-4 garlic cloves, chopped
2 onions, finely chopped
2 tsp tomato puree
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
¼ tsp salt
¼ tsp chilli powder (and a little extra for sprinkling)
250g Onken Natural Set Yogurt
2 tsp peeled and grated root ginger
¼ tsp garam masala
A few coriander leaves, washed and chopped
Method:
Hold an aubergine with a pair of tongs over a flame and turn often, until the skin is charred and blistered all over. Repeat with the other aubergine. (Alternatively, preheat the grill to high, halve each aubergine and rub the cut surface with a little oil. Place the aubergines, cut side down, on a grill pan and grill for 8-10 minutes until the skin is charred and blistered all over).
Leave the aubergines until they are cool enough to handle. Cut each one in half lengthways, if they are still whole, and scoop out the flesh into a bowl, then mash or chop it and set aside.
Heat the oil in wok or a large saucepan over a medium heat. Add the garlic and onions and fry, stirring frequently for 6-8 minutes until the onions are golden. Add the tomato puree and mix well. Tip in the cumin, ground coriander, turmeric, salt and chilli powder and mix again.
Stir in the Onken Natural Set yogurt followed by the aubergines and cook for 3 minutes until the mixture becomes thick and mushy.
Add the ginger and garam masala and continue cooking for 30 seconds. Sprinkle with the extra chilli powder and coriander leaves and serve hot with naan.
Onion Bhaji in Yogurt Curry with Naan
Crispy onion bhaji’s to be enjoyed as an evening snack on their own, or why not try them in this creamy, spiced yogurt curry. Recipe by Sandhya’s Kitchen
Total Time: 40 minutes
Ingredients:
For the onion bhaji:
1 cup chickpeas flour
2 thinly sliced red onions
1/2 Tsp turmeric powder
1/2 Tsp chilli powder
1/2 Tsp garam masala
Oil for Deep frying
For kadhi mixture (Onken yogurt curry):
2 cups Onken Natural Set Yogurt
4 cups Water
6 Tbsp chickpeas flour
1/2 Tsp turmeric powder
1/2 Tsp chilli powder
1/2 Tsp cumin powder
Salt to taste
For kadhi:
2 Tsp sunflower oil
1 Tsp cumin seeds
2 Tbsp of ginger garlic paste
1 green chilli, finely chopped
1 medium red onion, finely chopped
Salt as needed
For the seasoning:
1 Tsp oil / ghee
Sprig of curry leaves
4-5 red chillies
1/2 Tsp mustard seeds
Method:
For the onion baji:
Add the chickpeas flour, spice powders, salt as needed and onions in a large bowl. Mix them well and set it aside, covered for 30 minutes. Onions often releases water, so add water approximately 1/4 - 1/2 cup accordingly.
Heat oil for deep frying. Add 1 tablespoon of the mixture to the oil and fry until partially cooked. Flip them over and fry until onion bhajji is crisp and golden.
Drain them to a paper towel. Repeat the process until all the onion bhaji is made.
For making kadhi mixture:
In a large mixing bowl/ jug add Onken yogurt, chickpeas flour, salt, turmeric powder, chilli powder, cumin powder.
Whisk them well until well combined.
Add water to the yogurt chickpeas mixture in a slow pace and whisk them until well combined.
Check for seasoning and add more if needed.
For making kadhi:
Heat oil in a large Pan, add cumin seeds. Once cumin seeds begins to crackle, add finely chopped green chilly and ginger garlic paste. Saute for a minute or so until the raw smell is eliminated.
Add the chopped red onions, a pinch of salt and saute until translucent.
Add the Kadhi mixture prepared above and allow the mixture to boil, stirring continuously. This process can take roughly 12 minutes+. Reduce the flame, allowing the kadhi to simmer for another 5 minutes or so.
If you find the kadhi too thick, add more water.
Add the fried onion bhajji to the kadhi and cook for another 2 minutes. Switch off the flame and ladle them to the serving bowl.
Heat oil/ghee in a small fry pan add mustard seeds and red chillies. Allow the mustard seeds to crackle. Add the curry leaves and turn off the flame.
Add this seasoning mixture to the onion bhaji kadhi. Serve kadhi with naan immediately.
Cooks Tip: If you would like to serve kadhi later, add the onion bhajji, just before serving
Shirkhand with Mango and Pistachio
A delicious treat for any occasion. Strained yogurt topped with cardamom, mango, pistachios and a drizzle of honey.
Total Time: 10 minutes plus overnight straining
Serves: 4
Ingredients:
1kg Onken Natural Set Yogurt
4 tbsp icing sugar
¼ - ½ tsp ground cardamom
1 small mango, peeled, stoned and sliced
2 tsp pistachios, chopped
Drizzle of honey to serve
Method:
Place a piece of muslin, a clean tea towel or clean unused j-cloth inside a sieve placed over a large bowl.
Put the yogurt into the muslin, wrap up and leave to strain overnight in the fridge, ideally for 24 hours.
Once strained, discard all the liquid in the bowl and tip the thickened yogurt into a mixing bowl.
Stir in the icing sugar and cardamom, then divide between 4 small bowls.
Top each with some mango and pistachios and a drizzle of honey.
Can be served straight away or return to the fridge to chill before serving.