Food Diaries Recipe | 04 Dec 2022 | Recipes: Burmese Samosa Daal Curry & Apples With Rabri | Zarnak Sidhwa

Method

For the samosa, dry roast the coriander seeds and then crush them. Heat the oil, add the cumin seeds and allow it to crackle. Once the seeds crackle, add the coarsely crushed coriander and sauté. Add the ginger paste, green chilli paste and turmeric powder and sauté. Add the potato, green peas, coriander powder, dried mango powder, salt and ¼ cup of water, mix well and cook, while stirring occasionally. Add the coriander and mix well. Fill a portion of the prepared potato filling in samosa pattis and seal the edges using the flour-water paste so that the filling does not spill out. Heat the oil and deep-fry the samosas, till they turn golden. Drain on an absorbent paper and keep aside. Whisk the arhar daal thoroughly and keep aside. Heat the oil, add the cumin seeds and kashmiri red chillies and allow it to crackle. Add the onions and sauté till they turn light brown in colour. Add 2 tsp of the prepared spice powder and sauté. Add 3 cups of water, brown chickpeas, arhar daal and tamarind pulp, mix well and cook stirring occasionally. Add the cabbage and salt. Just before serving, add the beansprouts and mix well. Divide the burmese curry soup into bowls. Top with a samosa. Garnish with spring onions and coriander and serve immediately.

Method
For the sugar syrup, warm the saffron, add the milk and mix until the saffron dissolves. Keep aside. Combine the sugar with 1 cup of water in a pan and cook till the sugar melts completely.Add the saffron-milk mixture and rose water, mix well and simmer for a minute. Combine the hot rabdi and bread crumbs in a bowl and mix. Place the apple rings in the sugar syrup and cook for 1 minute, taking care to ensure that the apple rings do not break. Place the apple rings on a serving dish and pour the remaining sugar syrup and rabdi evenly over it. Serve immediately garnished with cardamom powder, pistachios and rose petals.