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We hope you got insight from reading it, now let’s go back to #dussehra dussehra platter dal bafla post 5 recipe. To cook #dussehra dussehra platter dal bafla post 5 you need 87 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook #dussehra

Dussehra platter Dal Bafla Post 5:

1. You need 1 ) For dal-
2. Get 1 small cup mix dal
3. Provide 1 tsp turneric
4. Use 2 small finely cjoped tomatoes
5. You need 1 medium sized finely chopped onion
6. Get 1 tsp crushed garlic
7. Provide 1 inch finely chopped ginger
8. Get 1 tsp cumin seeds
9. Take 1 tsp mustard seed
10. Take 1/4 tsp asafoetida
11. Get 1/2 tsp tamarind paste
12. Take 1/2 tsp gudh
13. Provide 1 Tsp oil for Tadka
14. Provide 2-4 green finely chopped green chillies
15. Use 7-8 Kari patta leaves
16. Provide 1 tsp finely chopped green coriander
17. Get Salt as per taste
18. Provide Crushed red chillies(or red chilli powder) in hot ghee for garnishing
19. Get 2 ) For Bafla-
20. Prepare Add wheat flour and semolina in 2:1 ratio
21. You need Add 2 Tsp of ghee
22. You need 1/4 tsp turmeric
23. Use 1/2 tsp fruit salt Eno
24. You need Add salt as per taste
25. Get Water as required for making soft dough
26. Use 3 ) For Choorma
27. Get 4 Prepared Bafla Bati
28. Use 2 Tsp sugar
29. Prepare 2 tsp Ghee
30. Get 2 Cardamom finely crushed
31. You need 5 tsp finely chopped mixed nuts
32. Provide 4 ) For Raita-
33. Prepare 2 cup curd
34. Provide 2 Tsp masala boondi
35. Get 1 tsp sugar
36. Prepare Salt as per taste
37. Get For Tadka-
38. Prepare 1 tsp oil
39. Get 1/2 tsp mustard seed
40. Take 1/4 tsp turmeric powder
41. Use 5-6 Kari patta finely chopped
42. Prepare 5 ) For Baingan Chokha-
43. Use 2 small roasted and peeled brinjal
44. Prepare 2 medium roasted and peeled tomatoes
45. Get 2 finely chopped green chillies
46. You need 1 tsp cumin powder
47. Get 1/4 tsp asafoetida
48. Take 2 Tsp finely chopped green corriander
49. You need 1 tsp turmeric powder
50. Get 1 inch finely chopped ginger
51. Prepare Salt as per taste
52. Get 6 ) For salad-
53. Prepare 1 cucumber
54. Prepare 1 tomato
55. You need 1/2 radish
56. Take 2-3 finely chopped radish leaves
57. Take 2 finely chopped green chilies
58. You need 1/2 lemon juice
59. You need Salt as per taste
60. Use 7 ) For Aloo matar chokha
61. You need 4 boiled potatoes
62. You need 1/2 cup boiled peas
63. Provide For Tadka-
64. Prepare 1 tsp oil
65. Use 1/4 tsp cumin seeds
66. Get 1 pinch asafoetida
67. Get 1/4 tsp garam masala
68. Use 1 tsp red chilli powder
69. Use 1 tsp Aamchoor powder
70. Use 1/2 tsp chat masala
71. Take 1 tsp finely chopped green chillies
72. You need Salt as per taste
73. Prepare 1 Tsp finely chopped green corriander to garnish
74. You need 8 ) For Khoya Barfi-
75. Prepare 1 cup homemade khoya
76. Provide 2 tsp milk powder
77. Use 1 cup powdered sugar
78. Take 1/2 cup ghee
79. Take 1/4 cup mixed chopped nuts
80. Take 9 ) For Jeera Rice-
81. Take 1 Cup Rice soaked for 1 hour
82. Prepare 2 Cup water
83. Use 1 tsp salt
84. You need 1 tsp jeera
85. Get 1 tsp ghee
86. You need 2 cloves
87. Get 4-5 black pepper

Instructions to make #dussehra

Dussehra platter Dal Bafla Post 5:

1. 1. For Dal- Wash the dal properly and soak for half an hour. Add turmeric powder, tamarind paste, gudh and salt and pressure cook. 2 whistles on high flame and 2 on medium low.
2. Till the cooker gets normal to open. Prepare Tadka- Add oil in hot pan and on slow flame add cumin seeds, mustard seeds, asafoetida. When splatter, add ginger, garlic and onion one after other. When onions are golden, add tomatoes and a pinch of salt more. When the tomatoes are cooked, add finely chopped karipatta and half split green chillies.
3. Open the cooker and check for the fine consistency of dal. Now add the prepared mixture in it n garnish with hot ghee with red chillies.
4. 2. For Bafla- Mix Wheat flour, semolina, ghee, salt, turmeric and ENO powder. Make a soft dough by adding water as required.
5. Make 12-14 small proportions of this dough n roll like small balls.
6. Take water in a big vessel n make it boil. Add a Tsp of oil n a Tsp of salt n add all the small balls to it. Let it boil it they come to the surface.
7. Take them out carefully n place them in pre heated oven heated at 100 degrees for 10-15 min. Now roast them for at least 20-30 min at 150 degrees till they are light golden from both sides. Keep turning the sides of Bafla.
8. Take them out carefully, place it on a cloth n break lightly. Dip it in ghee n cover generously from both sides.
9. 3. For Baingan Bharta- Take oil in the frying pan, Add asafoetida, cumin seeds, crushed tomatoes, ginger, Baingan, salt, green chillies, turmeric and salt. Roast it for 10-15 min. Add corriander and take out In a bowl.
10. 4. For Choorma- Take already prepared Bafla, sugar, cardamom in a grinder. Add ghee n garnish with dry fruits.
11. 5. For Raita- Whisk curd properly, Add sugar, salt and soaked masala boondi. Add a Tadka (Add asafoetida, mustard seed, turmeric and chopped Kari patta in hot oil) in Raita. Set aside.
12. 6. For Aloo Matar Chokha- Take oil in hot pan, Add Asafoetida, Cumin seeds, boiled mashed potatoes, boiled peas, garam masala, chat masala, salt, red chilli, aamchur powder, green chilli and green corriander. Roast for a few minutes and take out.
13. 7. for Salad- Cut Cucumber, Tomatoes, radish in fine round slices, Add finely chopped radish leaves n green chilies and lemon juice. Add salt as required.
14. 8. For jeera rice- To make it in Open Pan- Boil soaked rice added with Ghee, cloves, jeera, salt, black pepper. Cover it when water seem to be soaked and now cook on low flame. Put it over tava to prevent from burning.
15. 9. For Brown Khoya Barfi- Add ghee to pan, Add homemade grated khoya n roast till golden brown, add milk powder, powdered sugar, cardamom powder n mix well. To maintain the soft consistency, little milk can be added. If the mixture has granules, it can be grinded properly for smooth texture. Spread this hot mixture in ghee clad vessel and allow to cool. Add finely chopped nuts. Make marks while still warm and let cool. Make pieces and store in fridge to keep for a longer span of time.

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