Recipes for dahi
Dahi Sev Batata Puri Recipe
Dahi Sev Batata Puri Ingredients:
- 2 cups very fine semolina (soji or rava)
- salt to taste
- water
- oil to deep fry
- puri cutter
How to make Dahi Sev Batata Puri:
- Mix soji, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes.
- Take a fist sized lump and make a ball. With the help of some dry maida or soji, roll into big thin rounds. Cut small puris from it with the cutter. Approx. 1 1/2″ diameter. You may use a sharp edged lid of a bottle, if the size is alright.
- Remove the frills formed and mix into remaining dough. Heat oil in a pan and deep fry puris till very light brown and crisp. Keep the puris covered with a moist muslin cloth if there is delay in frying.
- Drain and rest in a colander or over kitchen paper for awhile for oil to dry out. Store in an airtight container when cool.
- If in a hurry, just cut the big puris into small squares and use the same. No dough is then put back in frill form.
Fried Dahi Chops Recipe
Ingredients for Fried Dahi Chops
- Chops 8 (Pound Lightly)
- Yogurt 2 Cups
- Onion 2 (Finely Sliced)
- Cooking Oil 1 Cup
For Paste To Coat The Chops
- Garlic 4 Flakes
- Ginger 2? Piece
- Fresh Coriander Leaves 1 Small Bunch
- Green Chillies 4
- Red Chillies 2
- Turmeric Powder 1/2 Teaspoon
- Pepper Corns 6
- Salt To Taste (Make a fine paste of all these ingredients)
How to make Fried Dahi Chops
- Fry the sliced onions in two tablespoons cooking oil till they get brown and crisp.
- Coat the chops with the yogurt and masala paste.
- Soak them for two hours.
- Then heat six tablespoons cooking oil and fry the chops till they get tender and brown.
- Garnish them with brown and crispy onions and serve hot.
Dhooan Dahi Gosht Recipe
Dhooan Dahi Gosht Ingredients
- mutton 1/2 kilogram
- onion 8 oz
- yogurt 1 1/2 cups
- ginger paste 2 teaspoon heaped
- garlic paste 2 teaspoon heaped
- green cardamoms few whole
- mint leaves 1/2 bunch
- green chillies 6
- red chillies 2 teaspoon
- salt to taste
- coriander powder 2 teaspoon
- oil 1/2 cup, apiece of coal
How to make Dhooan Dahi Gosht
- Blend 4 oz onion with a little water. Add ginger garlic paste along with salt, chilie powder and coriander powder blend well
- mix the blended ingredients with mutton. Now add water about 4 to 6 cups and cook until the meat is tender and water dries up
- now add oil and fry the meat till it leaves oil on the sides
- Beat yogurt with salt cut the rest of the onion green chillies and mint leaves finely
- prepare a heat proof dish and lay a layer of meat then of yogurt and top with the green masala repeat the process till the ingredients are used
- light a piece of coal and put in the center of the dish cover immediately
- put htis dish in the oven and cook for 1/2 hour serve with nan.
Dahi Chops Recipe
Ingredients:
- Chops 1 kilogram
- Ginger/ garlic 1 teaspoon
- Salt 1 teaspoon
- Chilly powder 1 teaspoon heaped
- All spice 1 teaspoon
- Onion fried 1
- Oil 1/2 cup
CURD MATERIAL
- Curd 1 cup
- Salt 1 teaspoon
- Garlic 1 teaspoon
- Zeera roasted and pounded 1 teaspoon
- Coriander leaves chopped 2 tablespoon
- Green chillies 2 chopped
Preparation:
- Heat the oil in a saucepan.
- Add the cardamoms and onion.
- When the onion is slightly golden in color, add the remaining gravy ingredients,except the water.
- Stir and fry till the oil separates.
- Add the water.
- When it comes to a boil, gently lower the koftas or meat balls into it.
- Simmer over a low heat till the oil floats to the top.
Kashmiri Dahi Baingan Recipe
Kashmiri Dahi Baingan Ingredients
- 68 medium sized Brinjal (long variety)
- 2 cups Yogurt
- Salt to taste
- 2 tablespoon + to deep fry Oil
- 1/4 teaspoon Asafoetida
- 34 Green cardamom
- 1 tablespoon Fennel powder (saunf)
- 1/2 tablespoon Dry ginger (soonth)
- 2 teaspoon Kashmiri red chili powder
How to make Kashmiri Dahi Baingan
- Wash and cut brinjals into quarters length ways and keep in water till further use. Whisk yogurt and salt together.
- sufficient oil in a kadai.Drain, pat dry and deep fry brinjals till light brown.
- Remove onto an absorbent kitchen towel.
- Heat two tablespoons oil in a pan,add asafoetida and green cardamoms.
- Stir fry briefly and immediately add the whisked yogurt.
- Stir in fennel, dry ginger and red chili powders.
- Cook on medium heat for two to three minutes and add fried brinjals.
- Reduce heat and cook covered for three to four minutes.
- Adjust seasoning and serve hot.
Dahi Kadhi with Pakora Recipe
Dahi Kadhi with Pakora Ingredients:
- oil- 5 tblsp
- asafoetida (hing) a pinch
- green chillies – to taste
- cumin seeds – 1 tsp
- fenugreek seeds (methi) – 1 tsp
- gram flour (besan / chane ka atta) – 6 tblsp
- coriander/cumin powder- 1 tsp
- turmeric powder (hadli)- a pinch
- mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
- tamarind (imli) pulp – 2 tblsp
- salt (namak) – to taste
- coriander leaves (dhania patta) – 2-3 sprigs
How to make Dahi Kadhi with Pakora
- Heat oil in a pan.
- Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
- Allow them to stop spluttering, then add the gram flour, stirring continuously.
- Fry it, till the flour becomes brown in colour and aromatic.
- Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
- Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
- Stir in the vegetables and the spices.
- Add the tamarind pulp and cook further, till the vegetables become tender.
- Add the salt and garnish with chopped coriander.
Rajasthani Kadhi & Pakora Recipe
Ingredients for Rajasthani Kadhi
For the kadhi
- 4 cups curds (dahi), beaten
- 2 tbsp besan (Bengal gram flour)
- 1/4 tsp turmeric powder (haldi)
- salt to taste
For the pakodis
- 1 cup besan (Bengal gram flour)
- 2 tbsp chopped coriander (dhania)
- 1/4 tsp turmeric powder (haldi)
- a pinch of baking soda
- 1 tsp cumin seeds (jeera)
- 2 green chillies, finely chopped
- salt to taste
- oil for deep-frying
For the tempering
- 12 mm. (1/2″) stick cinnamon (dalchini)
- 2 cloves (laung / lavang)
- 2 whole dry kashmiri red chillies
- 1/2 tsp fennel seeds (saunf)
- 1/2 tsp coriander (dhania) seeds
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp fenugreek (methi) seeds
- 2 tsp grated ginger (adrak)
- 4 to 6 curry leaves (kadi patta)
- 1/2 tsp chilli powder
- 2 tbsp oil
How to make Rajasthani Kadhi Pakora
For the pakodis
- Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
- Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
- Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.
For the kadhi
- Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
- Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
- Simmer for 10 to 12 minutes.
- Add the pakodis to the hot kadhi and mix well. Serve hot.
Preparation Time: 15 mins
Cooking Time: 30 mins
Serves 4
Karhi Recipe
Ingredients for Karhi
- 1 cup of Gram flour(Basan)
- 1 kilo Yogurt(Dahi)
- 1tsp Red Chillies powder or to taste
- 1tsp Salt or to tasteClick to find more about Curry leaves
- Oil 3tbs
- 1tsp Coriander seeds
- 1/4tsp Tamarind Paste(Imli)
- 1tsp Green chillies
- 1tbs Coriander leaves
- 1tsp White Zeera
- 1 Medium Onion
- 2 or 3Cloves of garlic
- 1 inch piece of Ginger
Ingredients For Karhi Pakoras
- 1 cup basan
- 1tsp of Red Chillies powder
- 1tsp of Salt
- 1 tablespoon of Coriander leaves
- 1tbs of Mint leaves
- 1/4tsp Baking powder
- 1 small onionClick to find more about onion
- 1tsp Green chillies
- 1tsp white zeeraClick to find more about zeera
- Oil for frying pakoras
How to make Karhi
- Cut onion in thin slices .Heat the Oil and put onion in it .
- Make the paste of Garlic,Ginger and green chillies and then put in onion.
- Lightly grind Zeera&Coriander seeds and mix in onion and garlic mixture and cook on medium heat.
- Put Red chillies,Salt,Curry leaves and Tamarind paste and cook until oil appears on top.
- Meanwhile,Mix 1 cup of Basan in Yogurt and make a smooth paste by adding small amount of water.
- Add this yogurt mixture in onion mix and cook by mixing it well.Don’t stop mixing till it becomes boil.Then turn heat level low and leave it cook slowly till it becomes thicken.
How to make Karhi Pakoras
- Cut the onion in the way we cut for an Omlete.and mix it with basan and water to make smooth paste.lightly ground coriander and zeera seeds with green chillies and them mix in basan mixture.Add all ingredients in the paste and set a side for 1/2 an hour.
- Fry Pakoras in deep fry pan and take them out in a plate.
- When karhi becomes thick add 1 cup boiling water and let it cook again,when it comes to boil add pakoras in karhi and then cook on low heat for 10minutes.Garnish with coriander leavesClick to find more about coriander leaves.
Serve with Rice or Chapati.
Dal Mash Dahi Baray Recipe
Dahi Baray Ingredients
- 250 g. dhuli mash dal (white), washed and soaked overnight.
Dal Mash Dahi Baray picture
- Pinch of baking soda
- 1/2 teaspoon. salt
- 600 milliliter natural yogurt
- 1/2 teaspoon. red chili powder
- 1/2 teaspoon. garam masala
- 1/2 teaspoon. salt
- 1 clove garlic crushed
How to make Dal Mash Dahi Baray
- Wash soaked dal with few changes of water. Place dal, baking powder and salt in a food processor or blender and grind to a smooth thick paste. Add a little water at a time if it is difficult to grind, continue grinding, this will incorporate air and make the paste lighter in texture. Leave it to rest for 15 -20 minutes.
- Heat oil in a deep fryer or karahi. Test the temperature by dropping a small piece of paste into the hot oil. It should rise to the top at once.
- Drop carefully a tablespoon full of paste into the hot fat. Fry to a golden colour, turning once or twice. Remove from oil with a slotted spoon and place on absorbent kitchen paper. Fry 4-5 baray at a time.
- Ten minutes before serving soak the dumplings in warm water. Press the dumplings between the palms carefully to squeeze out the water.
- Whisk yogurt with 1/4 cup water, chili powder, salt, garam masala and garlic to make a smooth paste.
- Arrange the dumplings in a serving dish. Pour the seasoned yogurt over it.
- Garnish with Chat Masala and Sweet Imli Chutney.
