Wednesday, 27 April 2016

HOW TO MAKE SOFT DAHI VALLA AT HOME

Dahi vadas, known as Dahi Bhalla in Punjabi,  is a type of chaat, prepared with phulki (bhalla) and dahi (yogurt). Phulki are first deep fried in the oil, then taken out and stored
 in water and then soaked in beaten yogurt. Dahi baray taste best when soaked in yogurt
 for hours. The dish is usually topped with coriander, ground black pepper, chili powder
 and chaat masala which makes the taste superb.
Dahi Baray is a very popular recipe in the whole region of South Asia.
ZEBA TASNIM

NGREDIENTS


VADA INGREDIENTS
  • 1 cup Urad ki dhuli dal (Split black gram)
  • 2 tablespoon Yellow Moong Dal
  • 1-2 nos. of Green chillies
  • 1/2 teaspoon Red chili powder
  • Salt to taste
  • 1 teaspoon Eno (fruit Salt)
  • Oil for Frying and greasing


ASSEMBLING DAHI  VADA INGREDIENTS
  • 1 kg Beaten Curd (yogurt
  • 2 teaspoon Red chili powder (to sprinkle on top)
  • sugar
  • Salt to taste

  1. Wash and soak both the dals together for 6-8 hours or overnight.
  2. Assemble all the ingredients.
  3. Drain all the water and wash the soaked dal with clean water.
  4.  Make sure dal has no water left in it.
  5. Transfer it to a mixer/food processor. Ground it to a smooth paste.
  6. Add 1 - 2 teaspoon curd while grinding. 
  7. Transfer grounded mixture to a big bowl and add ingredients one by one.

  8. Just like a cake batter beat the mixture couple of times till its light and fluffy. 
  9. Trick to soft and spongy vadas lies in beating the batter.
  10. To check if the batter is light and fluffy - drop some batter in cold water and if it keeps floating then the batter is perfect for vadas but if it sinks to the bottom of the bowl then 
  11. it requires more beating. Once batter is ready, let' s move on to the next step.
  12. raditional method would be to fry these vadas. Heat oil in a kadhai, 
  13. using a spoon drop the batter one by one in hot oil and fry until golden brown.
  14. Fried dahi vadas are ready.
  15. Boil water in a pan, add vadas and let them soak in hot water for couple of minutes. 
  16. Remove from hot water and squeeze them in between your hands and 
  17. Beat curd in a large vessel and add salt.
  18. Place a vada/s...
  19. Generously top it with more curd...Pour the Tempering,rai,kadhi patte,red chilli on a top,
  20. ZEBA TASNIM

HOW TO MAKE CHICKEN REZALA AT HOME IN RESTURANT STYLE

 Chicken Rezala is a mughlai dish,it is popular in India .In this

  receipe used thick gravy of cashew nut and poppy seed.
ZEBA TASNIM

  • Chicken: 500gm
  • Yogurt: 1 cup
  • Ghee: 4-5 tbsp
  • 4 tbsp cashew and poppy seed paste( the ratio of cashew 

  • and poppy seeds is 1:1 that means for 1/4 cup cashew nuts 
  • you have to take 1/4 cup of poppy seeds ): 2 tbsp
  • Whole spice: Cardamom, cinnamon, cloves, kebab chini and bay leaves.
  • 1 tsp shah marich powder/ white pepper powder
  • 4 tbsp onion juice
  • 1 tbsp onion paste
  • 1 tbsp ginger juice
  • 1 1/2 tbsp garlic paste
  • 1/4 tsp Nutmeg and mace powder( Both spice has very strong flavor. So for 1/4 tsp nutmeg powder take 1 tsp mace powder.)
  • 1 drop meetha atar with 1/2 cup water
  • Sugar and salt to taste,thick cream
  • Whole dry red chilies
  • Water

Method:

  • Marinade the chicken pieces for 2 hours with ginger-garlic paste, curd and salt.
  • Heat 4 tbsp ghee in a pan. 
  • Our ghee is hot. Temper the ghee with whole spices 4 cardamoms, 3-4 small cinnamon sticks, 4 cloves and 10-12 kebab chini. You can easily get them from Asian grocery store.
  • Now add yogurt which is blended. Stir and cook until oil leaves the sides. Rezala has it’s own color. You don’t get that color until the oil floats up and the yogurt separates.
  • After that  put the marinated chicken pieces. Cook very well on low – medium flame by covering the pan. Keep checking after 3-4 minutes else the chicken get burn from the bottom.
  • Now add other spices such as onion juice, onion paste, ginger juice, garlic paste about 1 tbsp, nutmeg and mace powder, cashew and poppy seeds paste, salt and sugar to taste. It needs little more sugar than other chicken dish.
  • Then add white pepper powder (shahi mirch powder), whole red chilies. Jjust give it a stir.
  • Now for rose petal powder and makhana.  A gentle stir and cook for a while.
  • Add water and cook for another 5 minutes.
  • Now we will add meetha attar. Add 1 drop of meetha attar with 1/2 cup of water and add this  water to the chicken and cream. Stir again and cook for 2 minutes.
  • Chicken rezala is ready. Serve with any kind of Indian bread or rice. I’m gonna serve with butter roti and spicy vegetable pulao.
  • HAPPY COOKING

  • ZEBA TASNIM

Featured post

HOW TO MAKE CHICKEN REZALA AT HOME IN RESTURANT STYLE

 Chicken Rezala is a mughlai dish,it is popular in India .In this   receipe used thick gravy of cashew nut and poppy seed. ZEBA TA...