Dahi Bara,Aloo Dum & Ghuguni(ଦହି ବରା,ଆଳୁ ଦମ,ଗୁଗୁନି).....

Hi folks...
Before i talk about today's recipe,i want to wish all my reader friends a very Happy and Prosperous Diwali....
               

 i think today's recipe is all's favorite...It is my personal favorite too!...When i was on college,i usually ate this in my college,that moment is soooo soooo unforgettable when our last desperate plea to dahibara bhainaa for some more dahi paani("tike dahi paani daba bhaina")..... that beautiful days passed & i got married & shifted to chennai,after that its a dream to get "dahi bara,aloo dum & ghuguni"......& later i decided to make it at home for the very first time...."DAHI BARA,ALOO DUM,GHUGUNI" turned out fantastic first time i tried...i was quite happy  with result....OK,lets go to the recipe....

                                                   

                                                          DAHI BARA

INGREDIENTS:

For vada:

• Skinless urad dal-1 cup.
• Semolina(Sooji)-1/4 cup(optional).
• Baking soda/eno fruit salt-1 tsp.
• Salt to taste.
• Oil for deep fryng.

For Dahi:

• Yogurt-2 cup.
• Curry leaves-10-15.
• Mustard seeds-1 tsp.
• Red chili-2.
• Sugar-1/2 tsp.
• Roasted red chili powder-1 tbsp.
• Roasted cumin powder-1 tbsp.
• Pinch of hing.
• Salt to taste.

Method:

• Wash & soak the urad dal 4-5 hr or overnight,grind it into smooth paste,don't add too much water because the batter should be a thick paste.

                                     *if the batter is little bit watery then u can add sooji to adjust its consistency.

• Beat the batter in your hand to make the vada more soft & fluffy.Add  eno & salt to taste,mix well & keep aside.
• Heat oil in a kadai,Apply some water in your palms & finger,take a small amount of batter & flatten it with help of your fingers & make a hole in the middle & drop it in the hot oil carefully,fry till golden brown in all side,drain the oil & put it on cold water 4-5 min.
• At the same time,blend the curd with some water to make it little watery,pour it in a bowl,then add sugar(optional),cumin powder,red chili powder & salt.
• Now take the vada out of the water & squeeze it & add it to the curd mixture.
• Heat 1 tsp oil in a pan,add broken red chili,mustard seeds,let it splutter,add curry leaves,switch off the flame,pour this to the dahi vada & mix slowly.
• "Dahi vada" is ready,lets go for aloo dum & ghuguni....

                                                      ALOO DUM

INGREDIENTS:

• Potato-2(medium size).
• Mixed paste(1-onion,8-garlic cloves,1 piece of ginger,3-red chili)-3-4 tbsp.

• Chopped 

  tomato

  -1.

• Red chili powder-1 tsp.

• Cumin powder-1/2 tsp.

• Coriander powder-1/2 tsp.

• Turmeric power-1/2 tsp.

• Sugar-1/6 tsp.

• Garam masala powder-1 tsp.

• Mustard oil-3 tbsp.

• Salt to taste.

Method:

• Wash,peel & cut the potato into cube shape.Heat oil in a pan,add sugar(for nice color),add mixed paste,stir it 1 min,then add chopped tomato,red chili powder,cumin powder,turmeric powder,coriander powder, garam masala pwd & salt stir it till oil appear in the masala.
• Add potato cubes into it & mix well.add 2 cup of water & cover it with a lid.let the gravy boil till it cooked properly.
• "Aloo dum" is ready,keep it aside..

                                                                GHUGUNI

INGREDIENTS:

• Dried yellow peas-1 cup.
• Mixed paste(1-onion,8-garlic cloves,1 piece of ginger,3-red chili)-3-4 tbsp.
• Chopped tomato-1.
• Red chili powder-1/2 tsp.
• Coriander powder-1/2 tsp.
• Turmeric powder-1/2 tsp.
• Garam masala-1/2 tsp.
• Cumin powder-1/2 tsp.
• Mustard oil-2-3 tbsp.
• Salt to taste.

Method:

• Soak the yellow peas for minimum 4-5 hours,cut the potato into halves.
• Take a pressure cooker,add the soaked peas & salt,pressure cook it for 1-2 whistle,make sure that it is soft,then remove it from pressure cooker & keep aside.
• Heat mustard oil in a pan,add mixed paste,stir it for 1 min,then add chopped tomato,stir it 1 min,then add red chili powder,cumin powder,Turmeric powder & coriander powder,mix well & stir it in medium flame constantly to avoid burning,u can add little water if the masala starts to stick to the vessel,stir it till oil appear in the masala.
• Then add boiled peas,mix it properly,so that masala is coated over it,add 1/2 cup of water & garam masala into it,cover & cook for 3-4 min or till the desired consistency.
• "Ghuguni" is ready to serve & keep it aside.

For the garnish:

• Chopped onion-1 tbsp.

• Chopped coriander leaves-1 tbsp.

• Sev bhaji-1/2 cup.

• Roasted red chili powder-1 tsp.

• Black Salt to taste.

Assembling the dahibara,aloo dum & ghuguni:

• Take a bowl,place 4-5 dahi bara with little bit of dahi,then add some aloo dum & ghuguni,add chopped onion,sev bhaji,chopped coriander leaves,roasted red chili powder & black salt.

• Mouthwatering"DAHI BARA,ALOO DUM & GHUGUNI" is ready to serve...Enjoy...