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Ingredients
2 egg whites
¾ cup caster sugar
3 ½ oz (100 g) desiccated coconut
vanilla essence
baking paper
Method:
- Beat egg whites until peaks form.
- Gradually beat in caster sugar. Beat till sugar dissolves.
- Mix should be of meringue consistency.
- Lightly fold in coconut and a few drops of vanilla.
- Using two spoons, spoon mix onto oven tray lined with baking paper.
- Bake in moderate oven 180 deg.C (160 deg .C fan forced) for 15 – 20 minutes or until firm.
- Leave to cool.
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ahi Bara By Shaista Khan
Ingredients:
For Bara
2 kilos urad dal ( Black lentils without skin); washed and soaked overnight or 3-4 hrs
3 medium onions
3-4 green chillies (small ones)
2 bunches coriander
salt – 4 tsp
½ level tsp baking soda
3 litre oil for frying
2 kilo plain yoghurt ( make sure its not sour) Dahi Bara masala/spice mic
6 tbs coriander seeds
6 tbs crushed red chillies
6 tbs white cumin seeds
1 tsp white salt
Roast all the above spices except the salt lightly on a pan. Then coarsely grind in a pestel or dry grinder. Add salt and mix well.
Method:
Chop and finely grind the onions, green chillies and 1 bunch coriander in a chopper/food processer to get thin flakes.
Drain the lentils and put into blender with little water. Blend into a fine thick paste. Fold in salt and baking soda along with the ground veggies and 2 tsp salt into the lentil paste. Beat lightly with a wooden spoon or spatula to get air in the mixture so that it is fluffy. The mixture consistency is thick, it should not be runny. Add little water if necessary.
Now heat oil in a pan for shallow frying. Spoon batter using a round base table spoon into the oil forming flat dumplings, the number varies according to size of pan. They will rise as they cook. Cook on medium heat on one side then flip to cook the other side. When golden and cooked, transfer the crispy baras into a bowl of water. Let them soak for 2-3 minutes.
Lightly press the baras to remove excess water and place on a dish.
Now whisk the yoghurt with salt and ½ cup water. Gently place the Baras on the serving dish. Pour the yoghurt on the Baras coating them well.
Now sprinkle the Dahi Bara masala ensuring the spice is evenly distributed and garnish with coriander leaves.
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