Indo-Pakistani Food
Dahi Baray
Ingredients
- 2 cups dal maash dhuli pre-soaked for 4-5 hours
- 1/2 tsp salt
- pinch of baking soda
- pinch of heeng
Grind the presoaked dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs of oil and with the help of a spoon drop into the pan flat rounded pattis and shallow
fry til light brown.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yougurt.
YOGURT
Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and 1/2 tsp zeera powder.
Garnish with sweet Imli Chutney and Chat Masala.
Kalay Channay
Ingredients
- 500g. kalay channay- black chickpeas
- 1 tsp bicarbonate soda
- 1/2 cup oil
- 2 sliced medium onions
- 1 tsp. garlic paste
- 1 and 1/2 tsp ginger paste
- 1 and 1/2 tsp chili powder
- 1 and 1/2 tsp salt
- 1/4 tsp turmeric
- 3 tbsp lemon juice
- 1 small chopped onion
- 2 tbsp. fresh coriander
- 4 chopped green chilis
Put the chick peas and bicarbonate of soda in a large pot and soak in plenty of water for several hours or preferably overnight.
Heat oil in a large saucepan over medium heat, add onions and sauté, until onions are soft but not brown, about 3 minutes
Add garlic, ginger paste and sauté for 1 minute then add chilli powder, salt, turmeric and 3 tablespoons water (To prevent the mixture from burning.) Stirring frequently, fry the mixture for 5 -8 minutes. ( During stir frying add little water if the mixture sticks to the bottom of the pan).
Add chickpeas to the onion mixture, stir to mix and add enough water to cover the chickpeas by about 3 inch. Reduce the heat, cover the pan and cook the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.)
Once the chick peas have become tender and little gravy has left, turn off the heat.
Transfer the chick peas to a serving dish, Add lemon juice, stir once and decorate with chopped onion, coriander leaves and green chillies and serve warm.
Pakoray
Ingredients
- 1 cup besen flour
- 1 cup water
- 1/2 tsp salt
- 1/4 tsp chili powder
- cooking oil
- any vegetable-potato, eggplant, spinach
Mix together the besen with the water and forma thick paste. Add the salt and chili powder.and mix well.
Any vegetable can be used to make pakora.
Potato: peel the potato and slice finly. Dip in besen mixture to coat evenly on all sides and deep fry.
Brinjals: Wash and slice thinly. Coat on all sides with besen mixture and deep fry.
Spinach Leaves.Take each leaf. Wash and dry. Coat well with besen mixture and deep fry.
Potato Samosa
Ingredients
- 4 soft taco(tortilla)
- 2 boil potatoes, peeled and cut into 1/2 inch cubes
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/4 cup peas
- 1 teaspoon chopped cilantro
- 1 teaspoon garam masala
- 1 tablespoon oil, plus oil for frying
- 1 tablespoon all purpose flour
- 2 tablespoon water to make a paste
Heat oil in a pan.
When oil is hot, put in cumin seeds. when they burst, add red chili powder, potatoes, peas and salt. Mix well then add garam masala and cilantro. Set aside.
In a small bowl mix all purpose flour, water and make a paste. Cut tortilla in half. Fold it into triangle shape, place the potato filling in and stick the edges tightly with paste.
Heat oil in a frying pan. Carefully slip it into the hot oil. Fry until crisp and golden. Serve hot with ketchup and chutney.