Popular Bohri recipes

INGREDIENTS;

For the Palida

200 gms tur dal (preferably oil coated )

1 tbsp methi dana

1 tbsp cumin

2 tbsp finely chopped garlic

2 tbsp besan flour

1 onion chopped

3 to 4 finely chopped tomatoes

2 to 3 kokum

4 drumsticks, peeled and cut into 3-inch pieces

1/2 tsp turmeric powder

1 tbsp red chilli powder

Salt to taste

For the dal chawal:

Leftover dal from the palida

400 gm basmati rice soaked for 2 hours

2 tbsp garlic chopped

3 onions sliced

1 small stick cinnamon

2/3 cloves

2 tbsp jeera

1 sliced capsicum

2 to 3 tbsp ghee

METHOD

For the palida:

In a big pan cook the dal with 5 cups of water, salt and turmeric.  

The dal should not be overcooked, it should remain whole. Strain the dal and keep the water.

Now in another pan, take 2 tbsp oil, add garlic, saute till golden brown, then add the methi, jeera, red chilli powder, turmeric and besan.

Stir for some time till you get the smell of roasted besan.

Add the onions and tomatoes.

Pour in the water of the dal slowly, stirring continuously, so that no lumps are formed.

Add the kokum, drumsticks and let the palida cook on slow flame till the drumsticks are cooked.  

Garnish with fresh chopped coriander.

For the dal chawal:

Boil water in a large pan.  

After the water starts boiling, add the soaked basmati rice. Add salt and juice of one lime (put extra salt, because there is excess water, which will be drained).  

After it boils over 2 to 3 times, when the rice is half cooked, drain it out in a strainer.  Pour some cold water on the rice, to stop its cooking process.

In another pan take ghee, and heat it.  

Add garlic and stir till golden brown, add jeera, cloves and cinnamon.

Then add the onions and fry till golden brown. Add the capsicum and cook for two minutes, and then add the dal.

In a flat bottom pan, put a layer of basmati rice, followed by a layer of dal, and rice again.

Garnish with fried onions.

Pour another 2 spoons of ghee over it. Simmer it for 20 minutes on a tawa.

Serve with fried papads, baigan ka bharta and pickles.

Pineapple rice aka ‘Jarda’

Ingredients:

2 cups long grain basmati rice (soaked for at least two hours)

1 and 1/2 cups sugar

A handful of blanched almonds, cut into halves

Fresh pineapple, cut into small pieces

2 tbsp pure ghee

A few strands of kesar (saffron)

1/2 inch cinnamon stick

4 to 5 cloves

6 to 7 cardamom

Juice from 5 lemons

Method:

In a large vessel, put water to boil.  After the water starts boiling, add 1/2 lime juice and the soaked basmati rice.

Remove the rice in a strainer after it is semi cooked.

Soak all the garam masala in little water. In another big, flat bottomed vessel, heat the ghee. Add the soaked garam masala and cover immediately for the aroma to be retained.

Open the cover and add the saffron, pineapple, lemon juice, blanched and cut almonds, sugar, saffron colour, and 1 cup water.

When the sugar melts in the water, add the rice and mix well.  Switch off the gas and let the rice soak in the sugar syrup with all the aromas of the garam masala, saffron and pineapple.

Before serving, heat it on a tawa for at least 20 minutes.  Garnish with almonds.