If you think of chicken shami kabab, you probably picture juicy, flavorful kebabs that melt in your mouth. But who says you have to go to a restaurant to enjoy this delicious food? Today, we’ll show you how to make chicken shami kabab at home that tastes like it came from a restaurant!

This recipe goes beyond the typical “chicken kebab” experience. One thing that makes shami kababs special is that they have cooked lentils (chana dal) and a mix of aromatics that make a wonderful mix of tastes and textures. It’s really not that hard, don’t worry!

Here’s what you’ll need for your chicken shami kabab adventure:

Chicken Shami Kabab Ingredients:

• 500 gms boneless, skinless chicken thighs (minced)
• ½ cup chana dal (soaked for at least 30 minutes)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 green chili, chopped (optional)
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• ½ tsp red chili powder (adjust to your spice preference)
• Salt to taste
• 1 egg, beaten
• Fresh coriander leaves, chopped (for garnish)
• Oil for shallow frying

Chicken Shami Kabab Recipe:

1. Put the chopped onion, ginger, garlic, green chili (if using), soaked chana dal, and minced chicken in a big bowl.

2. Put in the salt, red chili powder, cumin powder, garam masala, and coriander powder. Make sure all the ingredients are spread out properly by mixing them well.

3. Let me tell you how to get that restaurant-style texture: Use a meat grinder or food mixer to grind the mixture. This makes a base for your kebabs that is smooth and stays together.

4. If the mixture seems dry, add the beating egg for additional moisture. But the chana dal should be enough to hold everything together, so the egg is optional.

5. Take the mixture and form it into small, flat cakes. For even cooking, aim for a width of about ½ inch.

6. Set a pan on medium heat and add oil. Move the kababs around in the pan a little at a time once it’s hot.

7. For 3 to 4 minutes on each side, or until fully cooked and golden brown.

Tips for Restaurant-worthy Shami Kababs:

1. For a good mix of taste and texture, use both chicken breast and thigh meat.

2. Do not cook the kababs too long! On the inside, they should be juicy and soft.

3. Be creative with the toppings! A little bit of mint sauce or chopped fresh coriander leaves makes it taste even better.

The chicken shami kabab is more than just a starter. Serve them on a bed of fluffy rice or naan bread for a complete and satisfying meal.

Don’t forget to try different (Indian foods) from our extensive (menu) at (The Coriander Leaf), our restaurant, which is located at 12, Ahlone Road, Yangon International Hotel compound, Yangon, Myanmar.

A popular Indian appetizer, paneer 65 is a delicious explosion of textures and flavors. Crispy paneer cubes cooked in a delicious, tangy sauce make for a great light supper or party starter. But making crispy paneer 65 at home the way restaurants do sometimes seems impossible. Do not be alarmed! In less than 30 minutes, this simple recipe will reveal the secrets to delicious homemade paneer 65.

Ingredients:

• 250 gms paneer, cut into bite-sized cubes
• 2 tbsp gram flour (besan)
• 2 tbsp corn flour
• 1 tsp Kashmiri red chili powder
• 1/2 tsp black pepper powder
• 1 tsp ginger-garlic paste
• Salt to taste
• Vegetable oil for frying
• 2-3 tbsp chopped coriander leaves (for garnish)

For the Masala:

• 1 tbsp vegetable oil
• 2-3 green chilies, chopped
• 1 medium onion, finely chopped
• 10-12 curry leaves
• 1 tbsp soy sauce
• 1 tbsp green chili sauce
• 2 tbsp tomato ketchup
• 1/2 tbsp lemon juice

Instructions:

1. Gram flour, corn flour, ginger-garlic paste, black pepper, red chili powder, and salt should all be combined in a bowl. Water should be added gradually to produce a smooth, slightly thick batter.

2. Make sure the paneer cubes are covered equally by tossing them in the batter. Put it away for ten minutes.

3. To fry, heat up some oil in a pan or wok. When heated, carefully add the coated paneer cubes and cook in batches until crisp and golden brown. Use paper towels to soak up any extra oil.

4. Heat the oil in a different pan for the masala. Splutter for a few seconds after adding the green chilies and curry leaves.

5. Add the chopped onions and cook until they become transparent and tender.

6. Add the lemon juice, tomato ketchup, green chili sauce, and soy sauce. Mix everything well and allow it to cook for one minute.

7. Add the paneer cubes that have been fried gently to the masala and toss them lightly to cover in the sauce.

8. Serve while it’s hot and add some chopped coriander leaves on top.

Tips:

1. For a spicier Paneer 65, adjust the amount of red chili powder in the batter or masala.

2. If you prefer a thicker gravy, add a cornstarch slurry (mix 1 tsp cornstarch with 2 tbsp water) to the simmering masala until it reaches your desired consistency.

3. Paneer 65 tastes best enjoyed fresh. But you can keep any extra food in a sealed container in the fridge for up to 2 days. Reheat in a pan with a splash of water to retain crispness.

You can easily cook restaurant-style Paneer 65 at home with this simple recipe. Experience the tasty mix of crunchy paneer and delicious seasoning, great for any event!

Don’t forget to try different Indian foods from our extensive menu at The Coriander Leaf, our restaurant, which is located at 12, Ahlone Road, Yangon International Hotel compound, Yangon, Myanmar.

Calling all cheese lovers! For melty, gooey goodness, there’s nothing better than a well-made cheese corn ball. But there’s no reason you have to go to a restaurant to enjoy this tasty starter. Today, we’re going to show you a very easy way to make cheese corn balls that taste like they came from a restaurant.

This recipe is all about getting the right mix of textures. Grated cheese, sweet corn kernels, and a little mashed potato will be mixed together to make a smooth, tasty base. A thin layer of breadcrumbs makes sure that the outside is satisfyingly crispy.

Ready to get rolling? Here’s what you’ll need:

Cheese corn balls ingredients:

• 1 medium boiled potato, mashed
• 1 cup frozen corn kernels, thawed and drained
• 1/2 cup grated cheddar cheese (plus extra for coating)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Salt and pepper to taste
• Oil for frying (or cooking spray for baking)

Cheese corn ball recipe:

1. Mash the potatoes, add the corn, cheddar cheese, parmesan cheese, and cilantro, if you want, to a big bowl. Add pepper and salt.

2. Add the flour and mix well until everything is just mixed. It should be just slightly sticky, but hard enough to roll into balls.

3. Make little balls out of the dough that are about an inch across. Coat each ball well with panko breadcrumbs after rolling it in the beaten egg.

4. In a big pan, heat the oil over medium-low heat. For a baked version, you can also heat your oven to 400°F (200°C).

5. For frying: To fry, add the cheese corn balls one at a time and fry them for about two to three minutes, or until they are golden brown and crispy on all sides. Put paper towels down to dry.

6. For baking: To bake the cheese corn balls, put them on a baking sheet that has parchment paper on it. Place in the oven and bake for 15 to 20 minutes or until crisp and golden brown.

Coating is the key to making cheese corn balls that look like they came from a restaurant. When you use panko breadcrumbs instead of regular breadcrumbs, the taste is lighter and airier. You can also try using different kinds of cheese to change the taste. You could use Gruyere, mozzarella, or a mix of the two.

Warm up your fresh cheese corn balls and serve them with your favorite dipping sauce, like ranch, marinara, or even a spicy chili sauce. Have fun!

Don’t forget to try different (Indian foods) from our extensive (menu) at (The Coriander Leaf), our restaurant, which is located at 12, Ahlone Road, Yangon International Hotel compound, Yangon, Myanmar.

Table of content

• Everything you need to know about yogurt
• Nutrition
• When is yogurt good for you?
• Fast facts about yogurt
• Types of Yogurts
• What are the most significant health advantages of yogurt?
• Indian Recipes With Yogurt Or Curd
• Conclusion

Everything you need to know about yogurt

Using a yogurt culture, milk is fermented to create yogurt, a dairy product. It offers calcium and protein and may improve the balance of good bacteria in the intestines.

Depending on the type of yogurt consumed, there are a number of health advantages, such as defense against osteoporosis, relief from irritable bowel syndrome, and support for digestion.

Nutrition

Yogurt is a delicious and healthy supplement to any diet. There are numerous varieties of yogurt, and some are healthier than others. Yogurt comes in a variety of varieties with various amounts of nutritional value. You can contact Corriander Leaf to get to know about the nutrition in yogurt or dahi. 

When is yogurt good for you?

• Yogurt consumption may or may not be a healthy choice, depending on who is drinking it and what sort.
• Yogurt contains significant amounts of protein, calcium, vitamins, living cultures, and probiotics, which can enhance the gut flora.
• These might safeguard teeth, bones, and the digestive system.
• Low-fat yogurt can be a useful source of protein when trying to reduce weight.
• Probiotics may help to boost the immune system.

Fast facts about yogurt

• Milk is fermented with a yogurt culture to create yogurt.
• Examples of health benefits include supporting bone health and enhancing digestion.
• Probiotics, which are living, active bacteria found in some yogurts, can support gut health.
• The health advantages of heat-treated yogurt are diminished since the products lack live microorganisms. For instance, raisins with yogurt on them.
• Yogurt contains calcium, riboflavin, potassium, magnesium, vitamins B6 and B12, and calcium. The amounts vary depending on the type.

Types of Yogurts

1.“Traditional” Yogurt

By adding microorganisms to milk, yogurt is made and thickened, giving it its well-known tart flavor. In order to stop curds from developing, milk is heated. The mixture is then chilled before adding bacterial culture. Probiotics, which are live, active microorganisms found in most yogurt, support gut and intestinal health. Although it is less thick than other yogurt options because it is still too thick to swallow.

2. Greek Yogurt

This is strained to eliminate the liquid and whey after the yogurt base has been made, giving it a thicker consistency than regular yogurt. Greek yogurt is a well-liked alternative to sauces used in savory foods because of its potent sour flavor. (Did you know that ricotta cheese consists of the liquid and whey extracted from Greek yogurt?)

3. Australian Yogurt

Australian yogurt is unstrained, just like regular yogurt. Greek yogurt is thicker than standard yogurt but has a creamier texture. Since it is cooked more slowly and for a longer period of time than regular yogurt.

4. French Yogurt

Instead of being created in a large vat and then divided into containers, French-style yogurt is cultured in the individual-sized containers it is served in. It is much like conventional yogurt, but it is less sweet than other yogurts and has a smooth, creamy texture.

5. Skyr/Icelandic Yogurt

Greek yogurt is notably thinner and less tart than Icelandic yogurt, or Skyr. There is disagreement over whether Skyr belongs in the category of yogurt varieties. It may be claimed that it is cheese because of the way the process causes curds to form. Skyr is promoted as Icelandic yogurt in the United States because, whatever it is properly called, it is eaten like yogurt. Skyr is one of the thickest yogurts on the market since it has been strained four times.

6. Lactose-free Yogurt

There is yogurt available without lactose, even if yogurt with live, active cultures is already a suitable option for those who are lactose intolerant. A unique enzyme that breaks down the lactose in milk is available in the lactose-free yogurt. Your body does not feel the discomfort of lactose intolerance in the absence of this lactose. Because the lactose has only been broken down outside of your body, it still tastes like regular yogurt.

7. Drinkable Yogurt

There are many alternatives available for drinkable yogurts, not just in terms of flavors. However they come in a variety of consistency levels, from a thinner consistency more like skim milk to a thicker consistency more akin to classic yogurt. Additionally, you can decide whether you want to savor a sour or sweet yogurt. When traveling or on the go, this sort of yogurt is a terrific option for a healthy snack.

What are the most significant health advantages of yogurt?

1. It may help reduce the risk of Type 2 diabetes.

According to study, yogurt may assist people from developing Type 2 diabetes. Feller claims that yogurt “contains unique properties, such as its lactic acid bacteria concentration, which may alter gut microbiota and have a possible function in lowering glycemic variability,” or the sharp fluctuations in a person’s blood sugar levels. Naturally, it’s important to remember that the yogurt you choose shouldn’t contain sugar; otherwise, you won’t be able to take advantage of this benefit.

2. It's good for bone health.

Regular, plain yogurt has 415 milligrams of calcium per eighth-ounce serving, which is crucial for strong bones. By increasing bone density, calcium aids in maintaining bone strength, according to Castillo. This can serve as an osteoporosis defense. Calcium is also necessary for vascular contraction, muscular function, nerve transmission, and cellular signaling, according to Modell. Yogurt’s high-quality protein helps maintain healthy bones and builds muscle.

3. It's good for heart health.

Want to consume foods that are heart-healthy? Take a yogurt spoon and dig in. However a study that showed frequent consumption of fermented dairy products like yogurt (approximately two servings per week) can help minimize the risk of cardiovascular disease by lowering blood pressure over the long term.

4. It's good for your gut.

According to Modell, probiotics found in yogurt, particularly the dairy variety, help your immune system and “enhance digestive health by maintaining levels of ‘good bacteria’ in the gut.” Castillo adds that this beneficial bacteria also lessens irritable bowel syndrome symptoms and aids in the breakdown of lactose. This will benefit not only your digestive system but also your brain. There is a significant link between gut health and brain health, according to scientific studies. Thus, regular yogurt consumption can benefit both mood and cognitive function. Also connect to Corriander leaf and we will inform you about the additional benefits of yogurt.

Read more: Top 10 Indian Food With Low Calories

Indian Recipes With Yogurt Or Curd

1. Low-Fat Dahi Chicken

The dahi chicken recipe is flavorful and low in fat. Furthermore, it’s easy to make. Chicken pieces can be simply marinated in a curd marinade and left to rest for around 30 minutes. Once you add your onions and tomatoes, you can fry them in masala.

2. Dahi Aloo

This gravy side dish pairs beautifully with plain chapatis or hot, steaming rice. The dinner, which includes curd-cooked potatoes, is simple, quick, and delicious. On those leisurely days, you may prepare this meal in about 20 minutes.

3. Dahi Bhindi

It is a well-known Hyderabadi dish. Curd can be helpful while making dahi bhindi, a straightforward and speedy curry preparation that has a smooth and creamy texture. When you eat this sabzi, the spicy curd (dahi) gravy absorbs into it, making it juicy.

4. Kadai Paneer

This delicious and delectable dish is not only simple to prepare but also a favorite of paneer lovers. You can quickly prepare this dahi kadai paneer when you have visitors over because it only takes 30 minutes to prepare.

5. Chicken Yoghurt Curry

This is a recipe that all chicken fans will like devouring with roti or chawal and will taste fantastic. However the dahi in it adds a calming taste to the dish’s robust masala flavor. Chutney is an additional option that you have with it.

Conclusion

Corriander leaf advises you choosing yogurt brands that have undergone scientific investigation if you’re buying it for your health. However, to help communities get the most out of this potentially crucial meal, scientists have called for more thorough research and legislation on yogurt’s nutritional value and commercialization.