Can you believe that half the Ramadan has just flown by? I am seriously in a shock. This year has been really hectic for me. Even though there is no change in my schedule from how it has been for the past few Ramadans, it’s been very tough to manage. My cooking doesn’t get done in time. I haven’t been making any snacks for the folks, especially with both my kids fasting. The younger one has taken to fasting very seriously and Alhamdulillah, she has managed to take all her fasts. She is 7 and everybody who is hearing about it is shell-shocked. I don’t discourage my kids or worry that it will tire them. In fact, kids tend to be more energetic in these cases because they are excited about the whole prospect of going hungry for a long time and not having to eat! 😀 I feel that it is we as adults who instill a fear in them and not allow them to go on with it. I am grateful to the Almighty that my girls are taking it very positively, with a full day at school and the heat. I seem to have far less energy than they have during and after the fasting hours are done! Hehe…
Then the other excitement is that my parents will be landing early tomorrow morning, Alhamdulillah. They hadn’t come last Ramadan and it was indeed lonely for me. I wasn’t expecting them to come this time, but they decided it all of a sudden. My sister is coming down after Eid too InShaAllah, so it will be more of a hectic family time this whole month. I can’t wait to see what’s in store, and I look forward to it with excitement and trepidation… 😀
Coming to the recipe for the day… I was first introduced to this easy version of Dahi Vada from my friend’s house. Whenever she comes down from India to be with her family here and if it is Ramadan, then she makes it a point to call me for Iftar. She did call this year too. I couldn’t touch any of the goodies that her family had so lovingly made, but my kids had a gala time eating and Azza, who is generally a selective eater, couldn’t hold herself steady the whole day! A few years back, her sister-in-law had made this and I totally enjoyed the very interesting sweet and sour flavors of this dish. I immediately asked her how she made this and jotted it down mentally, only to forget about it.
It later popped into my mind when a friend shared it as their Iftar special and I was scratching my memories to remember where I had it. I had to make it and eat it, to reminisce where I actually had it from. Sometimes, your memory is so crappy that it doesn’t even cooperate with you. I am experiencing it now more than ever before. Hehe… It is a very easy snack that comes together with everyday ingredients at home. Make sure to cool it sufficiently and do the tadka just before serving. I have found that doing the tadka in advance actually makes the top bitter, so please don’t make that mistake. It is a lovely dish to have for an Iftar get-together at home or if you want to prepare something for your neighbors too. 🙂 Off to the recipe…
- 6-8 slices of bread or as per your bowl
- 1 cup yogurt
- 2 tbsp sugar
- 1 tsp salt
- FOR CHUTNEY:
- ¾ cup grated coconut
- 14 cup mixed coriander and mint leaves, packed
- 2 green chillies
- 3-4 curry leaves
- 1 tsp vinegar
- 2 heaped tbsp yogurt
- Salt to taste
- FOR TEMPERING:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin
- 3-4 dry red chillies
- 1 sprig curry leaves
- Cut the edges out of the bread.
- Combine all ingredients under "for chutney" in a grinder and grind into a smooth mixture.
- Spread the chutney on top of a bread and close with another bread to make a sandwich. Keep in your bowl. Repeat with the other slices of bread till done.
- Spray some salted water on the bread sandwich just to make it wet, do not put too much.
- Whip the yogurt, sugar and salt together and spread a layer on top of the bread.
- Rest in the fridge covered with cling film, for an hour.
- At the time of serving, heat oil. Splutter the mustard and cumin seeds. Fry the curry leaves and red chillies briefly. Pour over the set bread dahi vada.
- Serve immediately.