Chef Kalra is popular on his YouTube Channel, “KALRA’s COOK BOOK”
DAHI CHANA KEBAB
Highlight: Dahi Chana Kebab is a very unusual Indian appetizer, starter or snack. It is made mainly using hung curd and roasted Chickpea (Chana) powder. Making them is effortless and quick.
INGREDIENTS
- Hung Curd: 150grms
- Roasted chickpea (Chana) Powder: 25grms
- Fine chopped ginger: 1 teaspoon
- Fine chopped Green chilli: 1 teaspoon
- Chopped fresh coriander: 2 teaspoons
- Chopped fresh mint leaves: 1 teaspoon
- Cloves: 3
- Betel leaf: 1
- Sugar syrup: 1 teaspoon
TIP (Sugar syrup is added to reduce the sourness of curd and enhances whiteness of the curd)
Oil for frying
SPICES:
- Chilli flakes: ½ teaspoon
- Coarse Ground Coriander: ½ teaspoon
- Coarse Ground cumin seed: ½ teaspoon
- Dried Fenugreek Leaves: 1/3 teaspoon
- Dried Mint Leaves: 1/3 teaspoon
- Green cardamom Powder: 1/3 teaspoon
- Cinnamon Powder: 1/3 teaspoon
- Garam Masala: 1/3 teaspoon
Salt to taste
About Chef Ravi Kant Kalra
Chef Ravi Kant Kalra started his cooking journey in his mother’s kitchen way back in the 1960’s, when she met with an accident and was permanently disabled with one hand. Amongst three brothers while dividing the household chores, he took responsibility for the kitchen as there was always an unknown fascination towards the spices and flavours.
Chef Kalra completed his professional education from IHM, Pusa (Delhi) in 1972, and that’s how his voyage in this vast ocean innovation and opportunities began. During his hotel training Khansamas (chef) used to cook food on coal fire-huge Angithies and bakery products in brick ovens- a proper authentic way.
After clearing his graduation, he joined Clark’s group of hotels. He explored the authentic Indian cuisines across their Lucknow, Agra and Jaipur hotels. He also got an opportunity to probe into the ancient Dum-Pukht cooking techniques. Thereafter, he joined Taj Group of Hotels to explore and attain the in-depth kitchen expertise for the next 12 years of his career. He also got an opportunity to traverse and present in various International Food Festivals. Later on he worked in other hotels like Khoday’s group and Lotus nikko group (Delhi, Bangalore, Jaipur, Kushi Nagar etc).
He was keen on exploring more into cooking, so he started his own consultancy firm for restaurants, hotels, food outlets/courts. “As they say knowledge grows with when you share”, here I am with my YouTube Channel KALRA’s COOK BOOK to extend my experience and expertise of more than 4 decades.
Editor in Chief : Mewati SItaram
