Friday, December 29, 2017

DAL KA DULHA


Dal ka Dulha is such an interesting recipe from UP and Bihar. I was really fascinated when I saw this in the show Northern Flavours- Doosra Tadka by Chef Ajay Chopra. Small flower shaped dumplings made with wheat flour are cooked with lentils. It makes a complete meal on its own.
This month our group Shhhhh Cooking Secretly is doing the Bihar Cuisine. My partner of the month is Aruna Panangipally who blogs at - Aharam  Do visit her space and check out her delicious recipes. Aruna gave me whole wheat flour and cumin seeds as the 2 secret ingredients and I got the opportunity to make Dal ka Dulha.
 So here is the recipe..


Ingredients
For making Dulha:
Whole wheat flour .... 1 and 1/2 cups
Carom seeds / ajwain .. 1/2 tsp
Salt .......... to taste

For Dal:
Toor dal .....  1 cup
Tomato ....... 1 small
Tamarind juice ... 2-3 tbsps
Green chillies ... 1 chopped finely
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp
Coriander leaves .. handful

Tempering:
Cumin seeds ... 1 tsp
Asafoetida ...... 1 pinch
Red chillies .... 1 or 2 broken
Garlic ............ 2 cloves crushed
Oil .or ghee .............1-2 tbsps

Method:

Soak dal for couple of hours. Cook it in a pressure cooker with 3 cups of water, tomato and a little turmeric powder.






Knead the wheat flour adding the carom seeds, salt and enough water to make a soft dough.







Take a small portion of the dough and roll out a chapati.
Using a cutter or a lid cut out roundels.






Take each roundel and using finger tips join the two edges and pinch lightly so that they don't open up while cooking.










Now do the same with other two edges to make it like a small flower like dumpling. Repeat with the remaining dough.








Heat water in a pan and boil the dumplings for about 5 minutes.








Now dilute the boiled dal adding some water and tamarind juice. Check the salt and add if required.






Tip in the dumplings into the boiling dal. Reduce the flame and simmer to cook them further until edible. Maintain the consistency of dal as you like it and add water accordingly.





Heat oil in a small pan and add the tempering ingredients.
Add this tempering to the boiling dal and save a spoonful for garnishing





Garnish with a little tempering and coriander leaves in individual serving plates.







Recipe Credits- Chef Ajay Chopra
Linking to:
Shhhhh Cooking Secretly Challenge


Monday, December 25, 2017

STRAWBERRY PRETZEL SALAD (Dessert)


Strawberry pretzel salad is a very easy and delicious dessert. It is neither too sweet nor salty. The taste is well balanced.


Ingredients:
Crushed Pretzels .... 2 cups
Melted butter ......... 3/4 cup
Sugar ...................... 1 cup +3 tbsps
Cream cheese .......... 8 ounces (about 225 gms)
Whipped topping ....  8 ounces ( about 225 gms)
Strawberry Jello / jelly ... 2 packets 
Boiling water .................. 2 cups 
Frozen strawberries ........ 10 ounces (About 285 gms) You may use fresh strawberries if available.

Method :

Put the pretzels in a zip lock bag and crush them coarsely.






Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9 x13 inch baking dish.




Bake 8 to 10 minutes, until set. Set aside to cool.






Dissolve gelatin in boiling water.







Stir in still frozen strawberries and allow to set briefly.







In a large mixing bowl cream together cream cheese and 1 cup sugar.









Fold in whipped topping.







Spread mixture onto cooled crust.







When the jelly mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.







Recipe adapted from - HERE

Thursday, December 21, 2017

CRISPY FRIED STUFFED BOMBAY DUCK / BHARLA BOMBIL


Bombay Duck or Bombil is a variety of fish which is good for frying. You may fry it with or without any stuffing. It is very popular in Maharashtra. The crispy fried one pairs well with dal chawal. I have tried out with stuffed prawn mixture. The taste was divine.


Ingredients:
Bombil / Bombay Duck ....... 6
Prawns ................................ 8 medium sized
Onion ................................ 1 small
Coriander ....................... handful
Green chillies ................. 2
Garlic .......................... 1  tsp
Garam masala .............. 1/2 tsp
Turmeric powder ......... 1/4 tsp
Coriander powder ......... 1/2 tsp
Cumin powder .............. 1/2 tsp
Lemon juice ................. 2 tbsps
Salt ................................. to taste
Rice flour ..................... for coating
Oil ............................ 1/2 cup (for frying)

Method:

Clean the bombil and remove the center bone. Flatten it by slitting in the middle. Marinate with salt, turmeric and lemon juice. Set aside.





Clean and de-vein the prawns.







In a chopper, grind the prawns, onion, garlic and green chillies coarsely.






Take a pan and heat 1 tbsp of oil. Tip in the prawn mixture. Saute until the prawns change the colour.







Season with salt and the spice powders mentioned in the list. Add coriander leaves.



Wipe the marinated bombil with a kitchen tissue to remove the moisture. Spoon some filling on the fish and press it firmly.






Fold the fish into shape and dust some rice flour on it.







Now to ensure to keep the filling intact, tie the fish with thread.







Heat oil and fry the fish carefully turning it a couple of times until done. Using a sharp scissor cut the thread and remove carefully.






Serve as a snack or as a side dish with dal chawal.


Tuesday, December 19, 2017

NUKHTI / MITHI BOONDI / SWEET BOONDI


Sweet boondi is also known as "Nukhti" in Sindhi. We usually make this as prashad during festive days and sometimes the fine variety of namkeen sev is mixed together with the boondi to balance the taste. The preparation is not very difficult if you get the consistency of the boondi batter right.


Ingredients:
Gram flour ..... 5 tbsps
Water ........... 3/4 cup or as needed (to make the batter)
Baking soda ... 1 pinch
Salt ................ 2 pinches
Sugar ............ 3/4 cup
Water ........... 1 cup (for the syrup)
Cardamoms .... 3-4 (lightly crushed)
Saffron ............ few strands
Muskmelon seeds .. 1/2 tbsp (optional)
Unsalted pistachios ... few (sliced)
Siver varq ........... for garnishing (optional)
Dried rose petals .... for garnishing
Oil ........... to fry the boondi

Method:

Mix the gram flour, salt, baking soda and water to make a smooth batter of dropping consistency.





Heat oil in a pan and take few spoons of batter on a flat ladle with small holes.Tap it to drop the boondi into the oil.






Reduce the heat and fry the boondi until it is done.







Repeat the same until all the batter is used up. Drain it on a kitchen tissue.






Now take sugar in a pan. Add water, cardamoms, saffron and bring to a boil.






Keep stirring with a spatula until it is thick and one string consistency. Tip in the muskmelon seeds and stir.






 When the sugar syrup is almost to the point where it starts crystallizing, add the fried boondi and stir stir quickly until the boondi is well coated.




Leave it uncovered for a while and the boondi will soak up the syrup and each grain is separated. Stir it carefully to separate the grains..Add the pistachios.






Allow it to cool and put it in a serving bowl. Garnish with dried rose petals and silver varq if you like.

Thursday, December 14, 2017

POTATO PINWHEEL LOLLIPOPS


This is a quick and easy snack that you can make for your kids party.

Ingredients:
Boiled and mashed potato - 2 cups
Maida ......... 2 and 1/2 cups
Poppy seeds ...... 4-5 tbsps
Ajwain ............ 1 tsp
Red chilli powder .. 1/2 tsp
Cumin powder ...... 1 tsp
Garam masala ....... 1 tsp
Salt ..................... to taste
Ghee .................. 1 tbsp
Oil ............. to fry
Lollipop sticks .. as needed. (Soak in water for 30 mins)

Method:

Take the mashed potato in a bowl and add salt, cumin, chilli and garam masala powders. Mix together and set aside.









Now mix the maida, salt, ajwain and ghee in the flour.
Knead using sufficient water to make a soft dough. Set aside.








Roll out a portion of the dough into a rectangular shape.










Spread the potato on it evenly.










Roll it out into a cylindrical shape and and pinch the edges.




Cut slices of about 1 cm. thickness. Repeat with the remaining dough.







Now mix a little water in a spoonful of maida and brush it on the lollipops on both sides.





Dip them into poppy seeds coating them well on both sides.






Soak the sticks in water for few minutes.











Wipe the soaked sticks with a cloth and insert them into the lollipops.







Heat oil in a pan and fry them until golden brown and crisp.







Remove them on a kitchen paper tissue to drain the excess oil.
Serve hot. with chutney and sauce.









Note: Keep them in the refrigerator until you are ready to fry.

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