After weeks of packing, anxiety, excitement and 22 hours of journey by air- I am now in India, my hometown that I have been missing for all these years. My trip started with madness of losing and finding my luggage at Delhi airport, a broken and bloody toe and now a FLU. I take the blame for the first two mishaps but the flu happened as a side effect of the weather getting all beautiful.
I love this time of the season in Delhi, when it gets festive and the weather turns slightly chilly in the evenings and the air is filled with the fragrance of scholar’s trees. The month of October and a part of November is packed with festivals in India….its almost like Christmas!
Just like Christmas time I have been eating a lot of desserts and rich food- very soulful! After all this heaviness of food, yogurt kabobs were a much appreciated break. It has a very prominent flavors of ginger and cilantro. A reasonably quick recipe that needs a little bit of preparation.
I sandwiched hung yogurt mixed with spices between two slices of bread and pan fried it till it turned golden on both the sides. Its tastes great with ketchup- pair it with your favorite drink, I like it with sweet cold coffee!
Serving 5 pieces
Cooking time 20 min
Things you will need:
1 cup hung yogurt (see below for details)
1/2 cup milk
5 slices of regular white bread
2 tsp grated ginger
1 green chili chopped
2 tsp mustard seeds
1/4 cup chopped cilantro
2 tbs oil (for pan frying)
In a cheese cloth or a seive with fine mesh, hang a little more than 1/2 cup yogurt and leave it in the refrigerator overnight. The yogurt will turn thick once it loses all its water and can then easily be turned into a spread like consistency. Whisk the hung yogurt in a medium size bowl till it becomes lump free. Add ginger, green chili and salt to it and mix well. In a wide bowl pour milk and keep aside. Using a biscuit cutter cut the bread slices into biggest rounds possible so that you waste as less bread as possible. Heat some oil in a fry pan on medium heat. Spread a spoonful of yogurt mixture on a bread slice and cover it with the other slice. Dip this sandwich in the milk from both sides and place on the hot pan. Add about 3 sandwiches per batch and cook on medium to slow heat. Before you turn the sandwich sprinkle some mustard seeds and cilantro on the uncooked side- the milk will help them stick to the surface. Cook till it turns a nice light brown from both the sides. Serve hot, you can’t cook this dish in advance since it involves a lot of liquids- it turns soggy if kept for over 15 minutes.