HOLI SPECIAL DAHI VADA
BREAD DAHI VADA
https://youtu.be/mHY5mKHB4hUBread Dahi bara click here to see the bread Dahi bara video recipe https://youtu.be/mHY5mKHB4hU
Bread ki Dahi vada
Ingredients:
Bread slices – 12
Grapes – 1/2 cup
Orange – 1
Pomegranate seeds – 1/2 cup
Sweet Potato( boiled) – 1
Banana – 1
White turmeric (chopped) – 1/2 tsp
Chaat masala powder -1/2 tsp
Black pepper powder – 1/4 tsp
Fresh mint leaves – 1 spoon
Rock salt to taste
For tampering curd
Curd – 500gn
Mustard seeds – 1/2 tsp
Dry red chili -1
Curry leaves – 10
Crushed ginger – 1 tsp
Oil – 1 tsp
For garnishing
Fresh green sauce
Hot and sweet red sauce
Bhujiya (sev)
Pomegranate seeds
Roasted cumin and red chili powder
Method:
1. Wash the fruits, and chop grapes into small pieces, peel and cut the bananas and sweet potatoes also into small pieces. Peel and cut the orange and remove the seeds.
2. In a bowl take grapes, orange, boiled sweet potato, pomegranate seeds, banana, white turmeric, chaat masala powder, black pepper powder, rock salt, and mint leaves. Mix it all together and keep it aside. The stuffing is ready.
3. Cut four sides of bread slices, and soak in water. Press the slice between the palms to remove the excess water. Place one tablespoon of stuffing at the center of the bread, pull all the edges together to make a bread ball. Make more bread balls like these.
4. In a bowl take the curd, add rock salt and whip it. Heat oil in a pan, add mustard seeds and crackle it, add dry red chili and curry leaves and saute it a little. Add ginger and saute it on low flame for thirty seconds. Cooldown the fried spices and add in curd. Mix all the ingredients together well. Your tempered cured is ready.
5. In a small bowl, pour the curd and place the stuffed bread balls. Pour some more curd, and green sauce, hot and sweet red sauce. Sprinkle some bhujia, roasted cumin, and red chili powder and pomegranate seeds. Healthy and tasty bread dahi vada are ready to serve.
DAHI BARA
DAHI BARA click here to see the video https://youtu.be/tC67Rp4eZtk
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Ingredients:
- Biri ( Urad Dal Dhuli)(Skinless black gram)- 1/2 Cup
- Red chilli & cumin powder (roasted)- 1 tsp
- Black salt -½ tsp
- Suji- 1 tbsp
- Dahi (Curd)- ½ Kg
- Salt to taste
- Oil for deep fry.
For tempering
- Red chilli – 2
- Sorisa (Mustard seeds)- ½ tsp
- Curry leaves (Bhursunga patra)- 10-12
- Ginger(crushed)- ½ Inch
- Oil -1 tbsp
Method:
- Soak black gram in water in a bowl for six hours.
- Clean it thoroughly in running water and drain water.
- Grind it to make fine thick batter.
- Mix salt & suji and beat thoroughly.
- Take refined oil in a deep fry pan and heat the oil.
- Make small balls out of thick batter, slightly flatten them keeping on your palm and make a hole in the center.
- Put the flatten balls in hot oil one by one and deep fry till it turn golden colour.
- Take out the Baras from the fry pan, dip them in salt water in a bowl to take out excess oils.
- For tempering: – Take one tbsp oil in a fry pan and heat it. Add mustard seeds, red chilly, curry leaves and allow it to crackle. Then add crushed ginger. Allow it to cool down.
- Take curd in a separate bowl, beat it thoroughly. Mix 2 cups of water, roasted chilly powder, cumin seeds powder, salt, black salt and tempering mixture.
- Take out the Baras from water and add to curd mixture & mix well and allow to settle for at least half an hour.
- Serve with Aloo dum/ghugni or both.
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