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  • 1 year ago
As we head into the festival of lights, Journalist Urvashi Tiwari Roopnarine heads to a warm kitchen to rekindle one of the more forgotten delicacies of a traditional Hindu meal - Dahi Bara.
Transcript
00:00Today I'm being hosted by my relative Angie Tiwari. She's a dietician and the owner of
00:17the Yama brand.
00:18We make buttermilk, sour cream. We make yogurt, but that is just for shipping companies. Those
00:25are special orders. We make agar agar. We make dahi.
00:29Angie is actually the fourth owner of the company, which has always been woman-owned.
00:36I always try to keep it in that way, in terms of employing women, in terms of helping women,
00:42in terms of making women's lives a little easier.
00:45Today she will be using her diabetic-friendly products to share with us one of our family's
00:51delicacies handed down from generation to generation, dahi vada, or in Bhojpuri, dahi
00:58bara. It's a flavorful North Indian dish, which starts with a bean.
01:04And that is made with urad dal. And we make a bara, or a bowl, or a fritter. I think the
01:12vada is the fritter. So we fry that, and we add it to a yogurt-based sauce.
01:21The fritter is flavored with mild spice.
01:25One teaspoon of salt, a teaspoon of baking powder, a teaspoon of homemade jeera, and
01:34a teaspoon of black masala. This pepper is to taste.
01:39The urad dal has been soaked overnight and is ground.
01:43Until it comes into a smooth paste. We don't sweat over the stove anymore. We do it very
01:49cutesy, very demure.
01:51This is what the paste should look like. The boys, Chowri and Udhava, are home in time
01:56to help mom with the frying.
01:58So you make it into a little ball, like this. And then you put, this is how it comes, like
02:08a donut. Like this.
02:15The donut shape helps the fritter to fry evenly. It's fried on low heat and flipped until
02:21both sides are golden brown. Alternatively, the fritters can be pre-fried, refrigerated,
02:27and soaked in warm water when you're ready to use.
02:31Time to make the sauce. One and a half bottles of dahi goes into a mixing bowl, along with
02:37the same spices that went into the fritter.
02:40So you put in a teaspoon of this, a half a teaspoon of this, a half a teaspoon of salt,
02:45one teaspoon of this, and one teaspoon of this.
02:48Angie is happy for the help in the kitchen, but also being able to hand down this tradition.
02:55Mix, mix, mix.
02:58If you're using the pre-fried fritter, squeeze out the excess water,
03:02break into pieces, and place into the dahi.
03:05And there you have it, dahi bara. It is used to improve digestion and
03:10temper the heavy spices in an Indian meal.
03:13But Angie doesn't stop there. While we're here,
03:17she whips up a mango and pineapple lassi using her famous buttermilk.
03:22We're going to add a little to help it to blend.
03:25Okay, okay, that's it, that's it.
03:48Right, and then you add the rest of the buttermilk. Now we're not adding any sugar
03:52to this because this is slightly sweetened already.
03:56Some chopped up cherries and mint to garnish, and there you have it, mango pineapple lassi.
04:07And boy was it yumma, I mean yummy.
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