दही बड़ा
| chitr:Plus.gif | is lekh mean aur path samagri ka jo da jana atyant avashyak hai. ap isamean sahayata kar sakate haian. "sujhav" |
dahi b da
| |
| desh | bharat |
| dhuli urad ki dal | 250 gram |
| dahi | 1 kilogram |
| namak | svad ke anusar |
| hiang | 1-2 chhote se tuk de |
| kajoo (chhote tuk doan mean kate hue) | 1 chammach |
| kishamish | 1 chammach |
| bhuna hua jira | 1 chammach |
| lal mirch paudar | 1 chhota chammach |
| rifaind tel | avashyakatanusar |
| upakaran | gais-choolha, k dahi adi. |
dahi b da khane mean bahut svadisht hota hai. kisi tyauhar ya any kisi avasar par jab tala hua bhojan khakar tabiyat tript ho jati hai, to us samay dahi b da pet ke lie bahut hi labhadayak siddh hota hai. ye pet ko thik rakhata hai aur sath hi pachan shakti ko bhi badhata hai. bharat mean lagabhag sabhi vivah samarohoan adi mean dahi b da banaya jata hai.
avashyak samagri
dahi b da banate samay jis samagri ki avashyakata hoti hai, vah is prakar hai-
- dhuli urad ki dal - 250 gram
- dahi - 1 kilogram
- namak - svadanusar
- hiang - 1-2 chhote tuk de
- kajoo - 1 chammach (chhote tuk doan mean kata hua)
- kishamish - 1 chammach
- bhuna hua jira - 1 chammach
- lal mirch paudar - 1 chhoti chammach
- riphaind tel - avashyakatanusar
banane ki vidhi
sabase pahale dhuli urad ki dal ko dhokar do ghante ke liye pani me़ bhigo dena chahie. yadi dal ko rat mean hi bhigokar rakh diya jaye, to bahut achchha rahata hai. ab dal mean se pani nikal dijiye aur halki si daradari pis lijiye. dal ko ek bartan mean lekar aur ek chammach pani mean hiang gholakar dal mean achchhi prakar se mila dean. dal ko ek chothaee chhoti chammach namak milakar achchhi tarah dal naram hone tak mila lijiye.
ab ek kadhaee mean dahi b de talane ke liye tel daliye aur garam kijiye. ek chhoti katori lijiye aur us par ek saph dhula hua kap da dhakakar pichhe ki or se pak d lijiye. kap de par hath se tho da-sa pani lagaiye. ab uangaliyoan ke sahare se tho di-si dal nikaliye aur kap de ke oopar rakhiye. dal ke oopar bich mean 2 kajoo ke tuk de aur ek kishamish daliye. ab kishamish kajoo ko charo or dal uthakar band kar dijiye. dahi b de ko uangaliyoan se dabakar chapata aur gol kar lijiye. halke hath se use kap de se hatakar k daee mean talane ke liye daliye.
4 ya 5 dahi b de ek bar mean taliye. jab dahi b de bhoore rang ke se ho jayan, tab unhean k daee se nikalakar plet mean rakh dijie. sare dahi b de isi tarah se talakar taiyar kar lijiye. isake bad ek baratan mean ek litar saph pani lijiye aur halka garam kar lijie. isamean adha chhoti chammach namak mila dijiye. ab sare dahi b de namakin pani mean dal dijiye. tale hue dahi b doan ko khane se adha ghanta pahale pani mean bhigona chahie. adha ghante bad dahi b de pani mean bhigakar naram ho jayeange. ab ek dahi b da pani se nikaliye aur hatheli se dabakar adhik pani ko nikal dean aur doosare bartan mean rakh dijiye. isake bad dahi ko achchi tarah se math lijiye aur adha chammach namak mila lijiye. dahi ko b doan ke oopar achchhi pakar se dal dijiye aur bhuna hua jira chhi dak dijiye. lal mirch (yadi ap pasand karate hoan) to vah bhi chhi dak dijiye.
ab dahi b de poori tarah se taiyar haian aur hare dhaniye se sajakar inhean parosana chahie.
tika tippani aur sandarbh
sanbandhit lekh