DAHI BARA
Demonstrated by: Ensieea Rizwani
Ingredients:
· 1 can Kabuli chola (garbanzo beans), drained
· 2 cups of channa ka aata (gram flour)
· 1 container (32 oz.) plain yogurt
· 2 tsp. salt
· ½ tsp. baking soda
· 3 Tbsp. sugar (or to taste)
· Chaat masala, for garnish
· Oil, for frying
· Water, as needed
Method:
Place the channa ka aata, 1 teaspoon salt and baking soda in a bowl and add enough water to make a soft batter.
Heat oil and using a spoon or your hand, carefully drop little bit of the batter into the hot oil to form small, round shapes. Fry these “Baras” till golden brown and cooked. Remove them onto a plate lined with paper towels.
Fill a bowl with water and add remaining 1 teaspoon salt to it. Put the fried Baras into this water and soak for about 5 minutes.
Place the yogurt in a serving bowl and stir in the sugar.
Squeeze out water from the soaking Baras by pressing them between your palms. Put them into the bowl of yogurt. Add the Kabuli chola (as many as you wish) and mix well. Sprinkle some chaat masala over the top.
Now our DAHI BARAS are ready to serve; but make sure you have another extra dish prepared, in case this doesn't turn out good and your husband doesn't go hungry!
Dill rice
2 mugs rice
¾ cup chopped dill leaves
½ cup chopped cilantro (optional)
4 teaspoons salt
Butter to taste
Method
Boil rice with the chopped dill, cilantro and salt. When the rice is almost done drain the excess water and put the rice back into the saucepan. Dot with the butter generously and leave on low heat till done.
DATE CAKE
Contributed by: Zarina Alloo
This is a delicious cake crowned with broiled coconut topping -- fit for a queen!
Cake Ingredients:
1 cup boiling water
1 cup dates, pitted and chopped
1/4 cup butter or margarine, softened
1 cup white sugar
1 egg
1 1/2 cups all-purpose flour
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 to 3/4 cup chopped walnuts, pecans OR blanched, sliced almonds
Topping Ingredients:
1 cup flaked coconut
1/2 cup packed brown sugar
6 Tbsp butter
1/4 cup heavy cream
Method:
Place the dates in a bowl and pour boiling water over them. Stir and set aside to cool.
In the meantime, mix together flour, baking powder, baking soda, salt and nuts in a bowl. Set aside.
In a large bowl, cream together butter (or margarine if using) and white sugar. When creamy, add the egg and vanilla. Add the flour mixture alternately with the date mixture, beginning and ending with the dry ingredients (dry ingredients in 3 parts and wet/date mixture in 2 parts). Spread the mixture in a 9" x 13" baking pan. Bake in a preheated oven of 350 degrees F for 30 to 40 minutes, or until cake tests done.
To Make Topping:
Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan. Bring to boil over medium heat and boil for 3 to 4 minutes. Spread over warm cake.
Brown under broiler till top is golden brown and bubbly. Cool and cut into squares.
This cake can be eaten warm or cold.
DHOKRA
Contributed by: Kaniz Najfi
Ingredients:
1 mug Soji (Samolina), coarse or fine
2 Tbsp Gram Flour (Chickpea Flour or Besan)
3/4 mug Plain Yogurt
1 mug warm water (more if needed)
1/2 tsp salt (or to taste)
1/4 tsp sugar
A pinch or two of Turmeric (Haldi)
1 Tbsp chopped Cilantro (Kothmiri) OR as per your preference
1 tsp Instant Yeast
2 Tbsp (or more) Lemon Juice (fresh is best)
1/4 tsp minced ginger
1/4 tsp minced garlic
4 Tbsp oil
1/4 tsp Mustard Seeds (Raay)
1/4 tsp Cumin Seeds (whole Jeeru)
4 seeds of Methi (Fenugreek)
1 Tbsp Green Chili Chutney (optional; use if you want spicy hot Dhokras)
1 1/4 tsp ENO (fruit salt)
1/4 tsp Paprika or Red Chili Powder (for garnishing/sprinkling)
Required Utensils:
1 big saucepan with lid to steam the Dhokra in.
1 9" plate (round or any shape) in which the Dhokra batter will be put for steaming.
1 can or plate with holes (that will fit inside the saucepan and on which the 9" metal plate will be placed) -- used for steaming the Dhokra
1 towel or newspaper to cover the lid of the saucepan during steaming (this will absorb the steam during cooking process).
Method for Dhokra:
1. In a bowl, mix together the soji, besan (gram flour), yogurt and warm water to form a smooth mixture to the consistency of pancake or bhajia batter.
2. Add lemon juice, yeast, sugar, salt, haldi and kothmiri (cilantro). Set aside.
3. In a small saucepan, heat the oil and add mustard seeds and fenugreek seeds. When these have "popped", add whole cumin, garlic, ginger and green chutney (if using). Add this mixture to the batter and stir to combine the ingredients.
4. Cover the bowl of batter and place it in a warm place to ferment. On a hot day, it will take about 20-30 minutes or in a warm place, it will take only 10-15 minutes.
5. Assemble the utensils for steaming. Place the can/plate with holes in the big saucepan and fill the saucepan with water -- just till the edge of the can/plate. Bring the water to a boil.
6. In the meantime, grease the 9" plate with oil.
7. Stir the batter and adjust the seasonings (salt, lemon juice or green chilies). If the fermented batter is very thick, add about 1/4 mug or so of warm water.
8. Add 1 1/4 tsp ENO fruit salt to the batter and mix to create a foamy mixture. Quickly pour it into the oiled 9" plate.
9. Place the plate with batter on the plate with holes inside the saucepan in which the water is boiling. Quickly cover the saucepan with its lid which is wrapped in towel (or newspaper).
10. Steam for 20 minutes and check to see if Dhokra mixture is cooked, by inserting a toothpick or fork into it. If it comes out clean, it's done. Turn the heat off and remove the saucepan from heat. Remove the Dhokra plate from the saucepan and allow to cool.
11. Sprinkle some paprika or red hot chili powder all over the Dhokra. Cool further for 5-10 minutes.
12. Run a knife around the edge of the Dhokra to loosen it. Place a plate over the Dhokra plate and invert it. The Dhokra should come out onto the plate. Lift it up and place it right side up and cut into diamonds or squares.
13. Yields 15 pieces.
14. Serve plain or with Chutneys of your choice.