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Now that the rains have finally bid adieu, the heat is creeping in. All the cotton clothes have come out and water is being consumed in copious quantities. I have surrendered to my all time favorite food, dahi/curd used in almost all recipes. Appetite also goes down in this heat, so light refreshing snacks are a major hit during this time. Following are some all time favorite recipes that have a grand blockbuster opening in our home last week. And last three especially taste good when chilled.
Dahi papdi chaat
I generally make the papdi at home with whole wheat flour instead of maida. Doesn't have much of a difference when it comes to taste.
Wheat papdi – 1 cup of wheat flour, 1 tablespoon rava/sooji, salt to taste. Make a dough out of this with very little water. Roll out as thin chappatties and cut with a stainless steel lid in round shapes. Prick with a fork or knife to avoid puffing during frying. Deep fry in refined oil like Sunny oil till it becomes golden brown and crisp.
Green chutney – finely grind 1 cup coriander leaves, 2 green chilies, 2 garlic cloves, 1 teaspoon lemon juice, ½ teaspoon sugar, and salt to taste.
Garlic chutney – Finely grind 4-5 dry red chilies and 4-5 garlic cloves with salt and water.
Khatta meetha chutney – Soak 1 cup of dates in some water with half lemon size tamarind. Grind to a fine paste after half hour. In a pan to some water, add equal amount of jaggery ( jaggery and dates quantities should be same) and heat till the jaggery dissolves. Them mix the dates tamarind paste and bring it to boil. Before switching off the gas add half a teaspoon of jeera and red chili powder each.
Beat curds with little bit of sugar and keep aside.
On a papdi place a teaspoon of mashed potato. Top it with the three chutneys, and beaten curds. Sprinkle finely chopped onions and tomatoes, followed by fine sev.
Dahi dip – To 1 cup of thick Dahi, add ½ teaspoon sugar, salt, ½ teaspoon jeera powder, 1 crushed garlic clove, 1 teaspoon of olive or sunflower oil, finely chopped onions and coriander leaves. You can make many variations of this dip. You can also use Italian herbs and mint leaves. Serve with nachos, wafers, crackers, carrot, capsicum or celery sticks.
Dahi vada – All of us know how to make Dahi vada, but I have special affinity towards its South Indian version. In the South Indianversion, a fine paste of green chilies, ginger and coconut is blended well with the Dahi. In this spiced Dahi the medu vada are immersed. Serve with a tadka of mustard seeds and grated carrot.
Dahi chawal – The humble Dahi chawal is given a makeover in this recipe. Combine the desired amount of Dahi and rice with salt to taste. To this add a tadka of mustard seeds, asafoetida, grated ginger and finely chopped green chilies. You can also mix grated cucumber with the Dahi chawal. Sprinkle pomegranate seeds, grated carrot and finely chopped coriander leaves.