Asalaamu Alaykum Readers!
Ever get bored with cooking and eating the same thing over and over again? Ever dream of some exotic meal but couldn’t figure out what it was your taste buds craved? Well I had this dilemma last weekend and I didn’t want to eat the traditional meals I always cook. I was craving something chut pati (tangy, spicy) so I went on Google and made three things from recipes I found. Then I realized that all of these things can be classified as what I like to call “Pakistani Street Foods”. Which is exactly what I said to my sister when she woke up: “Hey, we’re having Pakistani street food today!” Here are the recipes and pictures from my cooking adventure below.
*note: I almost never measure what spices I put in, I just eyeball it so the measurements are just a starting point. Feel free to do more or less depending on what you prefer.*
Dahi Baray Receipe
- 2 cups Mash ki Daal (pre soaked for 2 hour)
- 1-1.5 tablespoon salt,
- 1 spoon ground red pepper
- A pinch of baking soda.
For the Baray: Put maash ki daal, salt, 1 spoon of ground red pepper, pinch of baking soda in blender with a little bit of water and blend it. Add more water if needed. Put the mixture in a bowl and add zeera if desired. Drop spoonful of this mixture in frying oil and fry. Then soak the barays in water for 15-20 minutes or until they become somewhat soft.
Dahi: Add 1/4 spoon garam masala, 1 spoon of salt, 1-1.5 spoon chaat masala, 1 sliced onion, 1 tomato finely chopped and then add baray and mix.
Tips: Do not break the barays as they are already soft and most break while you mix them in the dahi (yogurt). For the onion to NOT taste bitter either add purple onion or put the sliced yellow onion in a plate and wash it and salt it. Let it sit there for a bit and then wash it and slightly salt it again. It will become soft and the bitterness will leave.
Gulab Jaman Recipe
This recipe I got from Tilly’s kitchen (on YouTube) and I made slight modifications to it after figuring out that I don’t like that much sugar.
- 1 cup dry milk powder
- 1/2 cup all-purpose flour
- 2 tablespoon butter
- 1/4 tsp baking soda
- Whole milk to mix the dough
For the syrup:
- 1 cup water
- 1/4th cup sugar (or 1/2 if you got a sweet tooth)
- 3-4 illaichi (cardamom)
Mix the dry milk the flour, the butter, and the baking soda in a bowl, slowly add milk to get somewhat of a doughy consistency. (see Tilly’s video). then make the dough into SMALL balls and fry. It’s important to make them small or else the inside will not cook. Also when you fry …keep the flame on medium at all times or it will burn.
put water and sugar and illaichi seeds in a pot and cook until water starts to bubble.
Put the water over the gulab jaman and let it sit for an hour (in the fridge if possible) and enjoy =)
The third thing I made were just Chanay (garbanzo bean) Salan….I added the chanay to the dahi baray and it tasted very delicious so try that the next time you make dahi baray.