Barfi is a very popular methai. It can easily be prepared at home.
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| Barfi |
Ingredients:
- Milk powder (Nido) 2 cup
- Sugar icing 1 cup
- ButterDesi ghee 1 cup
- Milk 1 cup
- Khoya 1/2 cup (optional)
- Kewra essence few drops
- Chopped pista for garnish
- Silver foils (Chandi ke warq) for decoration
Procedure:
- In a pan, take milk and butter , heat at low flame.
- Then add khoya and cook for few minutes.
- Then add milk powder, stir vigorously on low flame.
- At last add sugar and mix well.
- Cook to a thick paste on low flame.
- Add kewra essence , mix and remove from flame.
- Set in a pre-lubricated deep pan.
- Sprinkle pistachio. Keep in a cool place to set and cool.
- Cut into pieces and apply chandi ke warq.
- Delicious Barfi is ready.
Dhokla is a popular Gujarati snack. My friend Arif Memon told me regarding this snack. Gola Ganda gali Dhoraji near Times medicos stadium road , you can find shops selling this snack.
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| Gujarati Dhokla |
Ingredients:
- Besan 2 cup
- Suji 2 tablespoon
- Ginger and green chilli paste 1 tablespoon
- Lemon juice from 2 lemons
- Haldi powder 1/2 teaspoon
- Sugar 2 teaspoon
- Salt 1 teaspoon
- Eno fruit salt 2 sachets (1 heaped teaspoon)
- Oil 1 teaspoon
- Warm water 1 cup
- Pre-greased cooking pan
- Steamer with stand
Tarka Ingredients:
- Green Chillies sliced and chopped seedless 3
- Hing a pinch
- Mustard seeds 1 teaspoon
- Karhi patta few
- Sugar 1 teaspoon
- Water 2 teaspoon
- Cooking oil 2 tablespoon
Garnish
- Fresh Coraiander leaves
- Grated fresh coconut
Procedure:
- Sieve besan in a bowl.
- Then add suji and sugar , mix well.
- Now add water in portion then add lemon juice and mix well again.
- Leave covered for 15 minutes.
- Then stir well, add haldi, ginger green chilli paste, salt, and 1 teaspoon oil. Mix well.
- Now add Eno fruit salt on top side add 1 teaspoon water to it and mix vigorously in one direction only.
- Then quickly pour in the pre-lubricated cooking pan. tap to settle.
- Now place in a steamer stands contains 1 glass of boiling water.
- Cook on steam for 30-50 minutes.
- Check for completion of the cooking process by inserting knife, if no stickiness on knife the Dhokla is done.
- Shut down the flame. Cool and remove it from cooking pan.
- Cut into pieces and apply tarka.
- Tarka is prepared by heating oil in a frying pan, adding hing and mustard. When mustard pop up adds green chillies, sugar, karhi patta. Fry for few seconds. carefully add water to it fry then pour over prepared and diced Dhokla.
- Delicious Dhokla are ready.
- Garnish with fresh coriander leaves and grated fresh cocnut.
- Serve with Ketchup.
Dosa is a South Indian snack. Today we remembering those who migrated from South India to Karachi Pakistan on 14th August 1947.
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| Dosa |
Ingredients:
- Rice (Motay Chawal) 1 cup
- Mash dal washed 1cup
- Methi dana 1 teaspoon
- Oil for smear/dripping
Procedure:
- Soak rice, mash dal and methi dana in enough water for 4-5 hours.
- Then drain and mash together to a smooth and soft mixture.
- Keep covered in a cool and dry place for 8 hours to ferment.
- Then bake in a non-stick frying pan by pouring a tablespoon or two of the fermented mixture and spread quickly to a thin and round shape.
- Apply oil on sides with the help of a spoon.
- Remove when done. Repeat the baking procedure again on medium heat.
- Delicious Dosa is ready.
- Serve plain or with chutney or aloo bhurta.
Balushahi is a mouthwatering sweetmeat. It requires extra care and time to make. The recipe is simple every ingredient is already in your kitchen.
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| Balushahi |
Ingredients:
- Maida (all purpose flour) 3 cup
- Ghee 3/4 cup
- Yoghurt 1/4 cup
- Baking soda 3/4 teaspoon
- Ghee for frying
Procedure:
- Add baking soda, ghee, and yoghurt to maida.
- Mix roughly, then at a very little water to make a medium soft dough. Do not work more on dough only rough dough is ok.
- Keep aside for 20 minutes.
- Then make small round ball, flatten it and thump press in the centre.
- Then fry in oil on a very low flame (Just above simmering heat).
- It will take 15-20 minutes.
- Do not stir during frying. When to double in size, invert and fry to golden colour.
- After frying dip into the sugar syrup.
- (Sugar syrup is prepared by adding 3 cup sugar into a 1/2 - 3/4 cup of water and boil to make syrup, cool down 50 degrees C before adding fried balushahi).
