Re: Khatti’s Kitchen Korner
Awesome … read your complete thread and impressed :k:
Waiting for more and more and IA i will try in my maternity leaves (lol) 
Re: Khatti’s Kitchen Korner
im trying this today…will update hubby’s review later 
Re: Khatti’s Kitchen Korner
::Sigh::
my stomach is growling after going thru your recipes and posts!
lol, they all look and sounds so yummy
iA will try them soon
Re: Khatti’s Kitchen Korner
Double ka meetha recipe please
I’m like the millionth person saying this, buutttt - Khatti your recipes are aawweeeessommeee!!! Thank you so so so much for taking the time and posting them!!! The berry trifle, like everyone said, is epic!!! =D
Re: Khatti’s Kitchen Korner
Khatti, I would love to learn hyderabadi dahi barey from you when you have the time!
Re: Khatti’s Kitchen Korner
Of course!
For the Barey:
Soak urad dal (the white one, skinned & split) for at least two hours. Wash and drain it off and then put it in a food processor with hara dhaniya, harri mirchi, salt, baking soda and a pinch of haldi and grind/pulse it) with water as needed to make a smooth, thick paste.
For the dahi:
I add salt, a couple of pinches of sugar and chaat masala to the yogurt and whip/beat it with a wisk. Add water for your desired consistancy, taste it and adjust your seasonings accordingly.
Heat your oil, and drop in a tablespoon or so as you would bhajiyas/pakoras about 3-5 minutes. Drain them on a paper towel and then drop them in a bowl of water for a couple of minutes
Arrrange your “barey” in your dish and pour the yogurt mix over it, and drizzle with imli ki chutney and podina ki chutney and a smidgen of chaat masala
**For the Baghar:
**Heat a little bit of oil in your skillet, and add rai (mustard seeds), zeera, karri pata, and thinly sliced garlic and let it all sizzle and brown and then pour it all over your dahi barey
It’s so amazingly good!!! Let me know how it turns out
Re: Khatti’s Kitchen Korner
thank youuu
Re: Khatti’s Kitchen Korner
Khatti- do you make shahi tukray? I made it today and was wondering how you make it, if you do.
Re: Khatti’s Kitchen Korner
Oh wow I never had dahi baray with bhigar .. I have to try it!
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The bhagaar MAKES this dish. It’s awesome.
Re: Khatti’s Kitchen Korner
Khatti!! Do you have a recipe for ‘tomatoe cut’ or tomatoe ka cut? Sorry don’t know what the right term might be?
I know its served as a side dish with rice…I want to serve it with Biryani next upcoming long weekend
Thanks babe!!
Re: Khatti’s Kitchen Korner
I think that recipe is on the first page of this thread!
I made khatti daal today!!!
It is amazinggggggggggg!
Re: Khatti’s Kitchen Korner
hey khattichic, awesome recipes and thank you soo much for the thread. we make some of these dishes like your dahi baray and daal, please post recipe of hyderabadi mirchen. 
Re: Khatti’s Kitchen Korner
maeei bola, aaj meray ko khatti dalaaN hona. Kidher rakhi re khatti daal ki recipe…
Re: Khatti’s Kitchen Korner
eh liyo 
**Khatti Dal
http://www.paklinks.com/gsmedia/thumbs/117336/kd.jpg
Again, I don’t have exact measurements, apne andazay se dalna sab kuch, depending on how many people you’re making for…
Start with masoor ki daal in your pot, with enough water to cover it by about and inch (you can always add more water to thin in out to your preferance after ghotafying it)…put in sliced tamatar (if you’re making for 4-5 people, one will be plenty), namak, one chutki haldi, and lal mirchi to taste. Cover and let it cook, I like to skim off the foam that forms…Jab daal guljai, usko khoob ghoto, this is when you can add more water to thin it out(traditionally, Khatti daal is pretty thin consistency)..When you’re done ghotafying it, it’s time to add the khatta…either imli or lemon juice..imli will darken the color of the daal, but is more traditionaly old school. This is also a matter of taste, but after all, it is *khattidaal! Let it simmer, you’re now ready for the bhagaar..you’ll need 3-4 garlic cloves (either chopped or cut in thin slices), karri patta (4-5 leaves), sooki lal mirchi (about 5-6) and appx 2 teaspoons of zeera (the whole seeds, not ground!)
In your heated bhagaar oil, add the dried lal mirchi & zeera…when the zeera has sufficiently changed color, add the garlic & karri patta…the garlic should get lightly browned, but don’t let it burn! Once it’s all sizzled nicely, add it to your daal and that’s it!!***
Re: Khatti’s Kitchen Korner
@khattichic We need more recipes here ASAP 
Re: Khatti’s Kitchen Korner
The daal sounds delicious; I love using imli and lemon juice in salans. Could this recipe be used for chanay ki daal as well? And by ghotofying, do you mean mashing the tomatoes or bhun’na?
Re: Khatti’s Kitchen Korner
you could use chanay ki daal…it will just be “meatier”/thicker…khatti daal is meant to be thin and soupy, which is why masoor ki daal is used because when ghotafied, it because very thin
by ghotafying the daal, I mean jab daal galjaati hai, use your cooking untensil or a daal ghotni to mash and mix the daal and whatever liquid there is into a smooth consistency, then add more water if needed to thin it out because this is a patli daal eaten with chawal, not roti
try it and let me know how it turns out
Re: Khatti’s Kitchen Korner
^Thanks 