Showing posts sorted by relevance for query dahi Bhalle. Sort by date Show all posts
Showing posts sorted by relevance for query dahi Bhalle. Sort by date Show all posts

Sunday 7 August 2011

Dahi Bhalle

All time favorite,this curd dish is enjoyed by every one




Ingredients:


For Bhalle:


1/2 cup split green gram (Moong daal(yellow))
1/2 cup split black gram (urad daal)
1 pinch of asafeotida( hing)
1 green chilli
1 teaspoon ginger(chopped)
1/2 cup dry fruits(cashew nuts,almonds,raisins,walnut) coarsely crushed
2 tablespoon grated coconut
1 teaspoon charoli (chironji)
oil for deep frying

For garnishing:


curd (beaten properly)
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon roasted cumin powder( jeera powder)
pinch of black salt(kaala namak)
1/4 teaspoon chaat masala
 coriander leaves chopped
2 tablespoon sweet chutney


Method:


for bhalle:


Soak both the daals (moong and urad ) overnight, separately. In morning, grind both daals separately. Grind chilli and ginger also. In a bowl mix the pastes of the daals together along with ginger chilli paste. Now with the help of a hand blender, blend the paste till it becomes fluffy. To this, add dry fruits, coconut, chironji and hing. Mix them all properly. Heat oil in a kadahi .  When heating of oil is appropriate, take a tablespoon full of this paste and put it in oil. Repeat this process for making all bhallas. Fry bhallas on medium flame till they turn  golden yellow in colour.

Bhallas are ready for garnishing

For garnishing:


Soak bhallas in luke warm water(including 2 teaspoon salt) for 10 minutes before garnishing.Softly press and drain out the water from bhallas .Keep aside. Take the beaten curd and add a teaspoon of chaat masala, mix well. Now dip bhallas in this curd mixture for about 5 minutes so that it can absorb little curd. Place a single or a pair of bhallas in a plate, pour 2 table spoon of blended curd over it. Now sprinkle each seasoning (mentioned  above) for garnishing on top of the curd layer. Take a tablespoon of  sweet chutney and pour it on top. Lastly put some coriander leaves for finishing touch.

Delicious Dahi Bhallas are ready.

Optional notes:


One can make bhallas with single daal also(either moong daal or urad daal). The urad daal preparation is called Dahi vadas. One can also make variations in garnishing, like one can add roasted peanuts, pomegranate seeds, rose petals ,saffron strands and chopped cherries.
Do not soak the bhallas for a longer period of time in water otherwise it will break while pressing.

Tuesday 28 February 2012

Ram Ladoo (Holi Special)!!

"Holi" known as "festival of colours", Is a Hindu festival which is celebrated all over India and in most parts of the world. It is a religious festival of spring. In West Bengal it is known as "Basant Utsav". The main day of holi is called " Dhulendi/dhulheti" which is celebrated by throwing and colouring people with different scented colours, the most common used is called "Gulal" meaning Rose colour. A lot of fun and frolly is enjoyed followed with dances and munching Holi special dishes.
A night before Dhulheti  is the "Bornfire Night" which is also called "Holika Dahan/ choti holi" Incorporating its significance in a legendary story!! for more details:http://en.wikipedia.org/wiki/Holi

The major celebration of holi is done at the birth place of lord Krishna : Mathura, Vrindavan and Braj. It is said that the holi celebrations start 10 days before the actual day where with Gulal , holi is enjoyed by showering  Sweet ladoos and flowers over the devotees of Lord krishna!! It is an event not to be missed..
Many preparations are done for this festival, dishes like "Gujiyaan", "Malpua"," Dahi bhalle", "Aloo chaat","Namak pare" and "Ram ladoo" are the specilas for this day!!
Here is One of the most popular holi recipe which is a specialty of my Home town New Delhi -


"RAM LADOO". They are small lentil balls which are fried and flavored with Grated Radish and"Chatpati chutney". A must try recipe for this festival!!






Ingredients:
1 cup husked green gram(yellow moong dal)
1/2 cup bengal gram daal(chana daal)
1 teaspoon asafeotida(hing)
1 teaspoon red chili powder(laal mirch)
1 teaspoon chaat masala
salt according to taste
oil for frying
To serve with:
Grated radish(mooli lachcha)
Chatpati chutney



Method:
Wash and soak the lentils separately overnight.
Drain complete water of the lentils, and grind them into a coarse paste. Mix both the paste.
Using a hand beater, beat the lentils till they become fluffy and light.
Heat oil in a kadahi(wok), the temperature of the oil should not be very hot or cold. The flame should be on medium.
Using hands or a small round teaspoon, form small balls of the paste and put them in oil simultaneously. Fry them slowly on medium heat till they turn golden in colour. Place them on an absorbent paper.
Repeat the process in making  15-20 ladoos.
When to serve, heat oil again on high flame and fry the ladoos again for making them more crispy for 2-3 minutes.
Serve the ladoos in a "pattal"(bowl made of banayan leaf) or an ordinary bowl garnished with Chutney, chaat masala and grated radish!!!
Enjoy "Ram ladoos" hot and crispy with family and friends this hoil!!1

Optional notes:
One can also add chopped green chilies and grated ginger to the paste for enhancing the taste.
do not fry the lentil balls too much otherwise they will become very hard.
They taste best when served hot and crispy.

Monday 8 August 2011

Sweet chutney

quick and easy meethi chutney




Ingredients:

2 table spoon dry mango powder(aamchoor)
2 cups water
1/2 (little more) cup sugar/jaggery
1 teaspoon roasted cumin powder(jeera powder)
1/2 teaspoon black pepper powder(kaali mirch)
1/2 teaspoon red chilli powder(lal mirch)
1 teaspoon black salt(kaala namak)
1 teaspoon common salt
1/2 teaspoon garam masala
1 tablespoon dry Watermelon seeds(kharbooje ke beej)
1 table spoon raisins

Method:

Take water and aamchoor in a pan , mix well and boil this on medium-high flame. When water starts to boil ,add sugar/jaggery to it and stir well. Let the sugar/jaggery melt in this water. When the consistency of this liquid becomes slightly thick, add all the above mentioned seasonings to it. Stir and mix well. Finally add Watermelon seeds and raisins  to it. Let chutney cool at room temperature. Store it in an air tight container and refrigerate it.

Sweet chutney is ready.One can enjoy it with SamosasDahi bhalle or Bharwaan aloo tikki


Optional notes:

One can increase or decrease the seasonings quantity for this chutney according to taste. I had used watermelon seeds and raisins to enhance taste as well as look .One can make this chutney plain too. This chutney can be kept and stored for around 2 months.

Tuesday 13 December 2011

Lachcha tokri

lachcha tokri chaat
This chaat is prepared with the basket of grated potatoes and delicious filling of peas,corn and pomegranates. A great chaat for family get together!!!


This preparation is for 5 tokris
Ingredients:
For making the basket:
3 medium size potatoes
1(a little more) table spoon rice flour
2 tea strainers
1 big round shaped spoon
oil to deep fry.
Method
Peel and thickly grate the potatoes.
Put them in cold water for about 5 minutes. Drain and place the grated potatoes on a dry cloth and pat dry them for 5 more minutes. Sprinkle the rice flour and mix well with the potatoes.

Divide the potatoes into five equal portion. Place each portion inside the tea strainer and spread it well along sides of the strainer wall to get a round shape. With the help of round spoon press firmly .
placing the grated potatoes into the strainer
Place the strainer directly into the hot oil and let the potatoes fry till they turn into golden brown on medium flame.
frying the tokri
Remove the strainer with help of tongs and place the strainer inverted and tap to let the basket come out of it.
Repeat the technique to make more baskets.
lachcha tokri

You can prepare them in advance and store them in an air tight container.
For filling:
1 cup peas
1 cup corn kernels
1 cup pomegranate fruit seeds
1 cup curd
1 tablespoon sweet chutney
1 teaspoon chaat masala
salt according to taste
1 teaspoon ghee
Method: 
In a pan heat ghee and add  peas&corn.Saute them for 2 minutes, cover with a lid and on low flame let them cook for 10 minutes. Add salt according to taste.
Peas and corn 
In a bowl add curd and chaat masala, beat well. Add the peas,corns and pomegranate seeds. Mix well. Add the sweet chutney and mix well it too. add salt according to taste.
curd mixture
Place the tokri in a plate, sprinkle little chaat masala on it. Fill it with a spoon full of prepared filling.
Garnish it with boondi(round shaped fried droplets of gram flour batter mostly used in for making boondi raita)and serve.

Crispy lachcha tokri is ready!!!
Optional notes:
One can prepare and store the baskets in advance. One can also make filling of aloo chaat, paneer or dahi bhalle.
you can add chili powder or can add chopped green chili if more spicy taste is desired.
Instead of rice flour one can also use cornflour.