Spicy Pineapple Chutney, Chinese Chili Potato And Dahi Paidah Kabab by Chef Tahir Chaudhry

Ingredients For Dahi Paidah Kabab:

• Split bengal gram 2-1/2 cup
• Ginger 1 tbsp
• Green chilies 3-4
• Mint 2 tbsp
• Onion 2 tbsp
• Salt  1 tsp
• Whole dried chilies  4-5
• Cinnamon 1 piece
  
• Black cardamom 1
  
• Tara garam masala 2 tsp
  
• Green coriander  2 tbsp

For Dahi Paidah:

• Curd 500 gm
  
• Green chilies 2-3
  
• Mint 2 tbsp
  
• Salt 1/2 tsp
  
• Lemon juice  2 tsp

For Coating:

• Egg  1
  
• Oil  for fry

Ingredients For Chinese Chili Potato:

• Potato 3-4
  
• Flour 1 tbsp
  
• Corn flour 1 tbsp
  
• Oil deep fry
  
• Garlic 1 tsp
  
• Soya sauce 1 tbsp
  
• Vinegar  1 tbsp
• Sugar  1/4 tsp
  
• Salt to taste
  
• Capsicum 1
  
• Onion 1
  
• Crushed red chili 1 tsp
  
• Tomato ketchup 2 tsp
  
• Green chili 5-6
  
• Corn flour  1 tsp

Ingredients For Spicy Pineapple Chutney:

• Pineapple chunks 1 cup
  
• Brown sugar 2 tbsp
  
• Lemon juice 1 tbsp
  
• Ginger 1/2 tsp
  
• Crushed red chili 1 tsp
• Salt 1/4 tsp
  
• Tara garam masala 1 tsp
  
• Carom seeds 1/4 tsp
  
• Water  1/4 cup