Zeera pulao recipe

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  How to make zeera pulao recipe  Ingredients A pinch - saffron strands soaked in in 3 tbsps of water 1 cup - basmati rice 1 tbsp - vegetable oil or ghee 1.5 cups - water 2 - large bay leaves 2 tsp - cumin seeds 1/3 cup - frozen peas 1/4 cup - sliced almonds or salted cashews 1/4 cup - golden raisins How to Make zeera Pulao Soak the saffron strands for about an hour. Wash the basmati rice and soak for about half an hour. Then drain. Heat oil on medium-high heat and saute the drained rice for about 3 minutes. Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water, then cook. Once the rice starts cooking, heat a small pan and toast cumin seeds and nuts. Remove from heat and mix with the raisins and the frozen peas. When rice is about 1/2 to 3/4 cooked, mix the toasted cumin seeds, nuts, raisins and peas. Allow cooker to complete cooking cycle. To serve, remove rice to serving dish and fluff with large fork and spoon. Garnish with chopped c...
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Dehi Bhalla Recipe

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Pakistani Style Dahi Bhalla (Baray)

Crispy Square Bhalla (lentil fritters) submerged in sweetened yogurt, topped with lip-smacking chutneys, chaat masala, crispy papdi, and fresh salad. Enjoy the burst of flavors in every bite of this delectable Dahi Bhalla Chaat.
Prep Time1 hr
Cook Time20 mins
Total Time


1 hr 20 mins

Ingredients

To Make Bhalla (Baray)

  • 1 cup Dal Mash (Urad Dal dhuli, split & dehusked black gram lentil, soak for 4 to 6 hours)
  • 1/ 2 Cup Dal Moong ((split & dehusked mung beans ,Split yellow lentils ) soak for 4 to 6 hours)
  • 1 inch Ginger
  • 1 tsp Green Chilli Chopped
  • 1 tsp Salt
  • 1 1/2 tsp Red Chili crushed
  • 1/2 tsp white Cumin
  • 1/2 tsp Baking Soda
  • 1-2 Tbsp Water or as needed

To Soak Bhalla (Baray)

  • 1 bowl Lukewarm Water
  • 1/2 tsp Salt

To Make Flavoured Yogurt

  • 1 Cup Yogurt
  • 1 tsp red chili powder
  • 1 tsp Salt
  • 1/2 tsp Cumin (roasted and crushed)
  • 1/2 Cup Milk

  • To Make Dahi Bhalla Chaat Yogurt

    • 4 Cups Yougurt (1 kilo)
    • 2 Tbsp Castor Sugar
    • 1/2 tsp Salt

    To Assemble Dahi Bhalla Chaat

    • Sweet Tamarind Date Chutney
    • Spicy Mint Corriander Chutney
    • 2 Potatoes (boiled and cubed)
    • 1/2 Cup Phulki (mini gramflour dumplings)
    • 1/4 Cup Cabbage, very thinly sliced
    • 1/4 Cup Onion, thinly sliced
    • 1/4 Cup Red Radish, thinly sliced
    • Pomegranete (for garnish)
    • Chaat Masala
    • Papdi (for garnish)
    • Fresh Coriander (for garnish)


    Instructions

    To Make Bhalla (Baray) Batter

    • Soak the Lentils: In a large bowl soak the lentils in enough water for about 4-6 hours.
    • Make the Batter: Drain the soaked lentils and them to the blender. Add ginger, green chilies, salt, red chilies powder, and water. Blend until smooth.
    • Transfer the blended batter into a wide bowl. Add baking soda and using your hand, a whisk or a hand beater, beat the batter for about 5-10 minutes until it is light and airy. The batter should be fluffy but thick pouring consistency. It will also double in size.
    • Pro Tip: The secret to making soft and spongy bhalla is beating the lentil batter to aerate it.
    • To check if the batter is ready, drop a small ball of batter in a bowl of water. If it floats, the batter is ready.

    • Soaking the Bhalla (Baray)

      • Now soak the steamed-fried bhallas in lukewarm water for about 15 mins. The square Bhallas will double in size as they soak water.
      • Prepare Flavoured Yogurt: While the bhallas are soaking in lukewarm water, prepare the flavored Yogurt by mixing together salt, red chilli powder, cumin powder, and milk.
      • After 15 mins, take out the bhallas from water and genly press it between your plam ti squeeze out excess water.
      • Now place the square bhallas in the flavoured yogurt and refrigerate for 30 mins.

      Assembling the Dahi Bhalla Chaat

      • Whisk the thick yogurt and the salt and sugar. The yogurt should be thick and of pouring consistency. Add the boiled potatoes and phulki in the yogurt and mix. Pour half the yogurt in the serving dish.
      • Take out the square bhalla from the refrigerator and place it in the serving dish. Pour the remaining yogurt over it (if needed).
      • Drizzle some mint coriander chutney, some sweet tamarind chutney (as per taste), sprinkle chaat masala powder.
      • Garnish with cabbage, onion, red radish, papdi, fresh coriander, and pomegranate seeds. Enjoy!

      Notes

      1. Soak the lentils in enough water for atleast 4-6 hours or overnight
      2. If you forget to soak the lentils, soak them in warm water for 2-3 hours
      3. Use a combination of both Dal Maash and Dal Moong for soft Bhallas
      4. Don’t add too much water when grinding the daal. It should be a thick paste.
      5. Whisk the batter for 8-10 minutes until it’s fluffy and light in color
      6. Steam the Bhallas for healthy version
      7. Store the bhallas in a ziplock back and refrigerate for 2-3 days or freeze for upto 3 months.


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