Palida

[-Laila-]

Can someone give me the recipe of Palida....no surtis please...

[Humsafar]

Now, that is an authentic Bohra question.

Here’s my version of Palida, try it at your own peril. If it turns out bad, invite a local mulla for dinner.

Ingredients:

Cooking oil: 4 tbsp
Besan: 2tbsp
Tomatoes: medium sized, 2, chopped
Kokum: 4 pieces
Turmeric: 2 tsp
Red chilly powder: ½ tsp
Onion: large, 1, chopped
Ginger/garlic pate: 1tbps
Green chilly: 2-3, diced
Water: 3 cups
Salt: to taste

Method:

Heat oil in a saucepan on medium flame, add besan and cook it for a few seconds till it goes brown (don’t let it burn), then quickly add ginger/garlic paste and onions. Sauté onions to golden brown, add red chilly powder, turmeric and green chillies. Let the masala cook for a minute. Add tomatoes, Kokam and water. Bring it to boil on high flame. Cover saucepan and let it simmer for 20 -30 minutes on low flame.

Enjoy. (You may not get it right the first time. It comes with practice – and with that mysterious individual touch. Some have it, some don’t.)

[mbohra]

Believe it or not.

A Bohri solicitor/lawyer called Shamim Lakda from the U.K. has published a book called:

DAAL-CHAWAL-PALIDU

She was selling this book during the last Progressive's Conference in England.

Among other things, it contains all authentic Bohri recipes and East African Swahili recipes.

[Danish]

http://members.fortunecity.com/altafhus ... isine.html

[-Laila-]

Thank you guys !!! I hope to beat my Dadijaan at Palida wagharwing !!!

<small>[ 08-11-2005, 09:21 AM: Message edited by: Admin ]</small>

[Farid]

Here is the coorect one--Please invite me @ Palidalover@hotmail.com


Cuisine for the Month | Moharram | Rabi-Ul-Awwal | Jamadil-Ula |
| Shawal | Zilhaz |

Bohra's Table Manners
Eating is Ibadat
Before eating and after eating wash hand.
Before start eating say Bismillah,
After finish eating say Alhamadlillah.
Never eat with left hand.
Eat with all five fingers.
Start and finsih eating with salt.



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Moharram

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Sodunnu

Ingredients

2 tsp. boiled rice
2 tsp. sugar
Method:

Spread one-tsp. sugar in the plate.
Spread rice on sugar.
Cover rice with another spoon of sugar.

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Rawa

Ingredients

1 cup rawa (samolina)
1 cup sugar
¾ cup oil
15 to 20 kismis
10 cardamom (crushed)
1 cup milk
Method:

Add one cup water in milk and boil and keep aside.
Heat oil and fry rawa till light brown, add kismis.
Add hot milk, sugar and cardamom. Mix well and simmer on low fire,

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Fish

Ingredients

½ Kg fish
5 tsp. oil, vinegar

Grind together:
6 kashmiri chillies
2-tsp. coriander seeds
2-tsp. cummin seeds
10 pods garlic
1 pod ginger
salt to taste
Method:

Clean fish and cut into pieces
Wash with vinegar.
Marinate with ground spices and salt.
Heat oil and fry on slow fire.

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Dal chawal-palidu

Dalchawal

Ingredients

½ Kg. Rice
¼ Kg. Turdal
100 grams oil
4 cloves
1 cinnamon
1-tsp. cummin seeds
10 cloves and garlic (crushed)
½ tsp. turmeric powder
salt to taste
Method:

Boil dal in turmeric and salt water.
Strain and keep aside water for palida.
Boil salted water, add rice and continue boiling.
Strain water from rice.
Heat oil, temper with garlic, clove, cinnamon, cummin seeds, add dal and rice, mix well and allow to simmer on low fire for 15 minutes.
Palidu

Ingredients

3 cups dal water
4 drum sticks
2 tsp. besan (gram flour)
2 tsp. oil
1 tsp. methi (fenugreek seeds)
1 tsp. cummin seeds(jeera)
6 cloves garlic crushed
2 tsp. coriander-cummin powder
1 tsp. chili powder
4 cocum
Method:

Clean drumsticks and cut into 4-inch pieces.
Heat oil and add garlic, jeera, methi, add besan and saute.
Add chili powder, dhania-jeera powder and saute for a minute.
Then add dal water and allow to boil.
Add drumsticks and allow to cook.
When drumsticks soften, add cocum, boil for 2 minutes and serve

[seeker110]

Somehow a couple of things are missing,first would be duhudhi,next would be saiwta ni sing.My wife uses left over meat from steak for dal chawal.I myself is a meat lover.There has to be some meat in every meal.Also left over with fresh waghar is delicious.Khari lassi in individual glasses,chamach is too slow.

[humanbeing]

I love DCP !! Yummmmmmmy !! Be it made in Jamatkhanaa or home, DCP is supercool. I m haaangry now !! Slurp Slurp

[profastian]

somehow, i never enjoyed it so much at all.

My wife looooooves it and always tells my mum to make it because even though she knows how to make it, she'd be the only one to eat it cause niether i nor my son enjoy it

Give me kaari chaawal any day.

i also loooooooove jiarat na daal chaawal.

some how, regular daal chawal never taste as tasty as the sipara ka daal chaawal.

such a pity i wont be able to eat my own ziarat ka daal chaawal

You can always stage a fake death
Twofold advantage of daal chawal and gauging sympathy of others towards you

[anajmi]

You might want to think about faking your death. Even a fake death jiarat requires a full salaam.

[humanbeing]

My Favourite Bohra Dishes : All Bohra Style

• Daal Chawal Palidu (DCP) : Waghaarela & Dunghaar
• Akhni Pulaav
• Patwaliya (Arvi leaves)
• Kalumrow
• Kaari Chaawal, Sirko
• Bohra Style Dum Biryani
• Khajla Barfi
• Sutter Feni
• Ladvaa / Nuktee with Curd
• Lachka Ghoogri
• Jarda no Halwo

[Admin]

The sweet and sour of Bohra cuisine