Dahi Bara (দই বড়া)

Ingredients:

=> 250 g of Black Gram Daal (without skin)
=> 500 g of Curd (well beaten)
=> 1 inch sized Ginger (finely shredded)
=> 1/2 tsp of Salt (for Baras)
=> 1 tsp of Salt (for yogurt dressing)
=> 10-12 tbsp of Oil

Preparation:

= Soak the Daal in 1 cups of water for 8 hrs. Drain and discard water and grind to a fine paste. Beat well until it becomes light and fluffy. Mix all ingredients, add salt before frying.

= Make a ball the size of a large lime with wet right hand finger tips, flatten by placing the ball on the most-eved left palm and shaping to a 3" round shape.

= Make other Baras the same way and fry 3 to 4 at a time until uniformly golden on both sides. Put them in 2 cups of water and keep for 10 to 15 mins.

= Meanwhile; mix salt in card and sprinkle with a big pinch of back pepper, 1/2 tsp of toasted crushed cumin seeds, 1/4 tsp of red chili powder, 2 nos of chopped green chilies.

= Serve with well chilled sweet Tamarind Chutney*.
-----------------------

* TAMARIND CHUTNEY:

Ingredients:

=> 1 cup of Tamarind Extract (thick)
=> 1/2 cup of Molasses
=> 1 tsp of Rock Salt
=> 1 tsp of Regular Salt
=> 1 tbsp of Cumin (roasted and powdered)
=> 1 tsp of Red Chili Powder

Preparation:

= Mix all the ingredients together and refrigerate for about an hour.

Comments

Bubur Som Som

A delicate sweet porridge with a soft texture that is easily cut through. It uses three main ingredients: rice flour, coconut milk and water. The syrup that accompanies the dessert gives it a light flavor and it has two types: palm sugar syrup as well as clear syrup. The original version of syrup is prepared using coarse sugar as the main ingredient. It produces clear water syrup. It has to be served chills. Therefore you can see it as a dessert or during hi-tea at a fine dining restaurant in Malaysia. Bubur Som Som also can be prepared using different colors. You may make the bubur using the original color of the flour which is white. Or you may add up food coloring to the flour either using, green, pink or yellow. This recipe required minimal ingredients however great patience to make it as you continuously need to stir for 30 to 40 minutes. Ingredients: For Bubur: => 2 cups of rice flour => 200 ml of coconut milk => 1 tsp of salts => three dr...

Breakfast Platter

This Breakfast Platter is designed by the famous coffee house in Dhaka, Bangladesh which is served to their customers by their own way of preparation procedures. You can try them to make on your home and enjoy their platter also by home made cooking procedure. Let's check ot out! INGREDIENTS - 30g of Butter - 1 tsp of Fried Garlic - Salt to taste - White Pepper to taste - 10 ml of Olive Oil - ½ gm of Dry Chili Flakes - ½ gm of Garlic Powder - 80 gm of Mushroom (cut into cubes) - 100 gm of Bolied Potatoes (cut into Wedges) - 50 gm of Chicken Sausage - 25 gm of Lettuce - 10 gm of Cherry Tomatoes - 10 gm of Carrot Pickles - 10 gm of Raddish Pickles - 15 gm of Remia Garlic Dressings - 1 pcs of Wholegrains Bread PREPARATION 1. Fry the sausage in a frying pan until golden in color. 2. Cut the potato wedges in large dices. Sauté the Mushrooms and the Potatoes individually with butter until Golden in color. Make sure to add Seasonings. According to ta...

Nasi Lemak Lasagna

This Lasagna is consists with Plain Rice & has a Layer of Creamy Sambal Sauce; suitable for Parties & Buffet Dinners & small portion of meal to take while Travelling. Ingredients: Creamy Sambal Sauce: => 2 tsp of Belacan => 4 nos of Red Onions sliced => 1 cup of Chili Boh => 1 cup of Sugar => 2 tbsp of Salt => 4 tbsp of Tamarind Paste => 5 tbsp of All-Purpose Flour => 3 tbsp of Cooking Oil => 2 cups of Water => 1 can of Evaporated Filled Milk => 2 cups of Minced Beef / Chicken Rice Layer: => 1/2 cup of Japanese Rice => 2 pcs of Pandan Leaves => 1/2 cup of Coconut Milk => 1/2 cup of Evaporated Full Cream Milk => 2 tsp of Salt Preparation: Creamy Sambal Sauce: = Fry the Belacan in some oil until fragrant. Add in the Red Onions & cook until soft. Ass the Chili Boh & cook until the oil separates from the Sambal. = Add the Sugar, Salt & Tamarind Paste to the Sambal and then set aside. Mix all-purpose flour with the...

Opu's Kitchen™

Search This Blog