~Dahi Bharhey~

Mash Dal Dahi Bharhey, with Sweet, Sour and Spicy Imli Chutney on top and Chat Masala! What a great Iftar is was!
Have no idea how I clicked the photo few hours before actually eating it, it was torture. But the wait was worth it ;)

Ingredients:
For Bharhey (Pakoras):
1 cup Mash Dal (soaked overnight) - Lentils called Split Urad Daal
1 onion - Optional you can omit this
Pinch of Baking Soda
1/4 tsp salt or to your taste
1/2 tsp Ground Cumin powder

For Dahi (Yogurt):
500-600 gm or as needed Full fat Yogurt
Sugar as needed
Whip the yogurt with a good amount of sugar to sweeten it just according to your taste.

* Cooking Oil (for deep frying)
* Chaat Masala (for garnish)
* Imli Chutney & Corriander (for garnish)

Method:
Wash and grind the soaked Dal with the onion with little water in a blender, start from couple of tablespoon and then when you reach a paste that has a thick consistency, do not add water beyond that, you need a very thick batter like a pakora batter which can be held in the hand nicely for it to be shaped during the frying. Now add salt and cumin in the batter, make sure the salt is just enough, like you 'd add in any pakora batter.
In a separate bowl place some normal water to dip the fried balls in.
Now deep fry in oil on medium heat, till they are light golden and crisp. When they are done, immediately take them out and put them directly in the water bowl. When they are soft and fluffy, will take just 1-2 minutes (if you have fried them crispier let them stay in for a little more, make sure it doesn't stay there too long, or the Barhey will split) now squeeze the extra water out of the balls gently and layer them in a dish.  Lastly pour the whipped sweet  and salty yogurt.  

Make it in advance and refrigerate it for a few hours for a great result, as the bharey soak up and absorb more yogurt. Now serve with some chat masala and Imli Chutney & chillie powder on top.  Garnish with corriander.

Imli (Tamarind) Chutney:

Wow here you will have to bear with me, I have been making this for a few years and I never measure :) Sorry. Let me try:
Take around 8 tabslespoon of Raw Tamarind, soak it in water overnight.  In the morning, mash it and remove the seeds and pass through the sieve to get thick paste.  Add little water if too thick and less water if light and cook with 1/2 tblsp sugar, 1/2 tblsp salt and chilli powder, now let it cook till it thickens, or light to your consistency.  Your chutney is ready to pour on dahi Barhey or chat, I served the Chutney with Aalo Samosas too :)

*Sweet Toasted Vermicelli

" Sweet Toasted Vermicelli Very Perfect for Ramadan "

Ingredients

100 g toasted thin vermicelli (Seviyan)

1 ltr Milk

1/2 Tin Evaporated Milk

1/4 cup sugar or to make richer use Condensed Milk tin. (to your taste)

Mixed nuts and dried fruit - chopped

1/2 tspn rose water

1 pinch saffron & cardamom powder

1 teaspoon oil

Directions

1.Boil milk and cook the vermicelli with the 1 tsp of oil added to it ( this will help prevent the vermicelli from sticking together) for 3 minutes.

2.  After the vermicelli is soft add  rose water, sugar (or condensed milk), cardamom & saffron into the mixture. Heat through gently.

3. Cook on as low heat as until the vermicelli is glossy.

4.At this point, stir in the mixed fruit & nuts.

Can be served warm, chilled in the fridge for altleast an hour or even at room temperature.