Dal Gomti, Taftan and Bhindi Ka Salan

Ingredients

• 2 cup Maida (All-purpose flour)
• 1 tsp Active Dry Yeast
• 2 tbsp Sugar (Divided)
• 0.75 tsp Salt
• 0.75 cup Warm Milk (Around 110°F / 43°C)
• 3 tbsp Curd (Plain yogurt, at room temperature)
• 4 tbsp Ghee (Melted and divided)
• 0.5 tsp Green Cardamom Powder
• 1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
• 1 tbsp Poppy Seeds (For topping)

Instructions

1. 1

   Activate Yeast & Prepare Saffron Milk

   • In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
   • In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
   • Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
   • Using a spatula or your hands, mix until a shaggy dough forms.
3. 3

   Knead and First Proof

   • Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
   • Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
   • Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.

Ingredients

• 250 g Okra (Washed, patted completely dry, and ends trimmed)
• 0.25 cup Vegetable Oil (For shallow frying okra)
• 2 tbsp Raw Peanuts
• 1 tbsp Sesame Seeds
• 2 tbsp Desiccated Coconut
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 1 sprig Curry Leaves
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1 tsp Coriander Powder
• 1.5 tbsp Tamarind Paste
• 0.5 tsp Jaggery (Grated, optional to balance tanginess)
• 1 tsp Salt (Or to taste)
• 2 cup Water (Hot or warm)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Prepare and Fry the Okra

   • Ensure the washed okra is completely dry by patting it with a kitchen towel. This is crucial to prevent sliminess.
   • Make a single lengthwise slit in each okra, being careful not to cut all the way through.
   • Heat 1/4 cup of oil in a wide pan or kadai over medium heat. Add the okra and shallow fry for 7-9 minutes, turning occasionally, until they are tender and have light brown blisters. Do not overcrowd the pan.
   • Once fried, remove the okra with a slotted spoon and set aside.
2. 2

   Roast and Grind the Salan Paste

   • In a separate, dry pan over low heat, roast the peanuts until they become aromatic and lightly browned. Remove and set aside to cool.
   • In the same pan, toast the sesame seeds for 1-2 minutes until they start to pop and turn fragrant.
   • Finally, add the desiccated coconut and roast for 30-40 seconds until it's lightly golden. Be careful as it burns quickly.
   • Allow all roasted ingredients to cool down completely. Transfer them to a blender, add about 1/4 cup of water, and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3. 3