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DAI - BAO (DOUGH FOR STEAMED BUNS)

Ingredients:
Plain flour - 2 1/2 cups
Baking powder -  3 level tsp
Salt - 1 tsp
Castor sugar - 3 tbsp
White vinegar - 1/2 tsp
Vegetable oil - 2 tsp
Water

Method:
  • Sift flour, baking powder and salt in a bowl. Stir in sugar and oil, rub well with finger tips.
  • Add few spoons water and 1/2 tsp vinegar, mix together and knead to a soft dough.
  • Shape into a round ball, cover with a damp cloth. Keep aside for 30 minutes.
  • Knead again, divide the dough into 10 portions and mould each portion into a smooth ball.
  • roll out each ball, on a very lightly floured board, into a circle about 10 cm  in a diameter.
  • Place a tsp of filling in centre of each circle and bring edges together, folding and pleating to make a neat joint. Make a bun and twist top of the bun and seal it.
  • Place the buns on a butter paper and lightly brush with sesame oil.
  • Now place them in a steamer. Steam for 20 minutes. Serve warm.
  • if you make the buns and refrigerate overnight then reheat by steaming for 2-3 minutes, before serving.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.