Dal Dhokali Dal Dhokali Ingredients 250 grams tuvar dal, 200 grams wheat flour, 3 green chilies 3 tbsp. -green chili paste 50 grams groundnut 25 grams cashewnut, 1 tbsp. Turmeric powder 1 tbsp. Mustard seeds, 3-4 cloves 2 cinnamon 2 tomatoes 1 tbsp. Tamarind 100 grams brown sugar, salt , 1 tbsp. Garam masala, 1 tsp. Ajwain 4-5 tbsp. Oil, 2 tbsp. Red chili powder pinch of asafoetida ½ cup corian leaves 3-4 tbsp. Ghee. Method Shift wheat flour. Add salt, turmeric powder, ajwain, red chili powder. Mix well. Add oil and knead the flour to roti like consistency. Wash tuver dal and pressure cook it for three whistles. Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves. When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal. Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well. Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal. Boil for 10 minutes and remove. serve warm. Sprinkle coriander leaves.
Usal Pav Usal Pav INGREDIENTS 1 medium sized onion-chopped 1 pod garlic 1/2" piece of ginger 1 tbsp fennel seeds 2 tsp coriander seeds 1 tsp jeera 6-7 cloves 5-6 pepper corns 1/2 bada elaichi 1 green elaichi 1" cinnamon stick 3 red chillies 1 tbsp dry coconut 1 cup dry white peas-soaked for 8 hours METHOD In a pan, heat oil. Roast the onions till they turn brown and keep aside. Roast all dry ingredients, except dry peas till brown. Add ginger, garlic and roasted onions to the roasted ingredients and grind to a fine paste. Pressure cook the dry peas till done. Chop one tomato finely. Crush garlic lightly. In a kadai heat oil. Add crushed garlic and curry leaves. Fry till garlic becomes brown. Add ground paste and fry till oil shows up. Add tomatoes and fry. Add boiled peas and salt. Cook till done.
Patra Patra INGREDIENTS 8 arbi(colocassia) leaves 1 cup besan 1 tsp each dhania and jeera-roasted and powdered 1 tsp chilli powder 2 tsp ginger garlic paste 1/8 tsp heeng powder 2 tsp salt to taste, tamarind pulp, made from 40 gm tamarind 50 gm gur oil to deep fry METHOD Mix the gur and tamarind pulp, heating a little to dissolve the gur. Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife. Mix the besan, dhania, jeera, chilli powder, ginger garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily. Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around. Place another leaf over this and repeat the besan application. Do the same with two more leaves. Tuck in the edges along the length and roll like a scroll. Repeat with the rest of the leaves. Steam rolls for 15 minutes in a pressure cooker. When cool, slice into 1”- 3” thick slices and deep fry before serving.
Bharleli Vaangi Bharleli Vaangi INGREDIENTS 2 tsp powder of roasted peanuts 1 tsp red chilli powder 1 tsp goda masala 6 pc small sized aubergines 3 tsp peanut oil ½ tsp cumin seeds ¼ tsp mustard seeds 2 tsp tamarind water 2 tsp jaggery water ½ tsp coriander leaves salt to taste METHOD Prepare the 'stuffing' masala by mixing together coconut, peanut powder, red chilli powder, goda masala and salt. Slice the aubergines into four leaving them attached only at the stem. Insert the 'stuffing' masala in it. Heat oil in pan. Add cumin and mustard seeds. Place the stuffed aubergines in it. Pour water and cover for 10-12 minutes. Now add tamarind and jaggery water. Add salt to taste. Garnish with coriander leaves and grated coconut. Serve with rotis.
Gobhi Methi Gobhi Methi INGREDIENTS: * 1/2 kg cauliflower florets * 250 gms fenugreek leaves stalks removed * 2 tsps garlic paste * 1 tsp ginger paste * 2 tsps coriander powder * 1 tsp cumin powder * 1/2 tsp turmeric powder * 1/2 tsp red chilli powder * 1 cup yoghurt * 2 tbsps vegetable/ canola/ sunflower cooking oil * 1 large onion chopped fine * 3 large tomatoes chopped fine * Salt to taste * Juice of 1 lime * Chopped coriander leaves to garnish PREPARATION: * Mix the yoghurt, ginger and garlic pastes and all the spices well. * Add the cauliflower florets to this mixture and marinate for an hour. * Heat the cooking oil in a pan, add the onions and fry till soft. * Add the tomatoes and fry till soft. * Add the cauliflower and yoghurt marinade and mix well. * Add the fenugreek leaves and mix well.Add salt to taste. * Cook till the cauliflower is done (but not too soft), stirring occassionally. * Turn off the fire, garnish with the lime juice and chopped coriander leaves and serve with plain boiled rice or chapatis
Achaari Baingan Achaari Baingan (pickle-style baby eggplant) Hot and tangy, Achaari Baingan tastes great with hot chapatis INGREDIENTS: * 1/2 kg baby eggplant washed, dried and quartered almost to the top * 4 tbsps vegetable/ canola/ sunflower cooking oil * 2 tbsps mustard oil * 2 tbsps garlic paste * 1 tbsp ginger paste * 1 large onion grated * 1 1/2 tbsps fennel seeds * 1 tbsp mustard seeds * 1 1/2 tbsp onion seeds (kalonji) * 1 tsp coriander powder * 1/2 tsp turmeric powder * 1 tsp red chilli powder * 1 tsp raw mango powder * Salt to taste PREPARATION: * Mix the mustard oil, ginger, garlic, grated onion and all the other dry ingredients in a bowl. * Divide this mix into equal portions to fill all the eggplants. Fill a little into each eggplant and tie tightly with a length of sewing thread to secure (so that the mixture does not fall out).Keep aside. * Heat the vegetable/ canola/ sunflower cooking oil in a pan on a medium flame. * Add the eggplants and cook till done, taking care to turn occassionally so they are done on all sides. Do not stir vigorously or often as the filling will come out. * Serve with hot chapatis
Rajma Rajma (red kidney bean curry) This dish is extremely popular not just in North India but elsewhere as well. Serve Rajma with plain boiled rice, Kachumbar salad and your favourite pickle. INGREDIENTS: * 2 cans red kidney beans, drained and rinsed under running water * 2 tbsps oil * 1 tsp cumin seeds * 2 medium-sized onions chopped fine * 2"piece of ginger jullinned * 6 cloves of garlic minced * 2 large tomatoes chopped into 1" cubes * 2 fresh green chillies chopped fine * 2 tsps coriander powder * 1 tsp cumin powder * 1 tsp garam masala * 1/4 tsp turmeric powder * Salt to taste * A pinch of asafetida * Chopped coriander to garnish PREPARATION: * Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft. * Add the ginger and garlic and fry for 2 minutes. * Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala. * Add the red kidney beans, 4 cups of warm water, asafetida, salt to taste and cook till beans are very soft (aproximately 10 minutes). * Mash some of the beans roughly (this thickens the gravy). * Garnish with corainder and serve piping hot with plain boiled rice and Kachumbar salad and a pickle of your choice.
Besani Bhindi BESANI BHINDI INGREDIENTS Ladies Finger (Bhindi or okra) - 500 gms Red chilli powder - 1 tsp Turmeric powder (haldi) - ½ spoon Coriander powder - 1 tsp Besan - 2 tbsps Lime juice - 1 tbsps Oil Salt to taste METHOD 1. Wash and dry the ladies finger. 2. Remove stalks and divide length wise into 2 parts. 3. Mix all the ingredients along with bhindi together. Heat oil in a pan. 4. Pick bhindi and deep fry when done. Serve hot.
Gujarati Kadi GUJARATI KADI INGREDIENTS Gram flour - 1tbsp Curd - 1½ cup Hing - To taste Mustard seeds - 1 tsp Green chillies - Slit into halves Kadhipatta - Chopped Grated ginger - To taste Salt, sugar - To taste Ghee - 2 tsp Coriander leaves for garnishing METHOD 1. Take ghee in a kadahi. 2. Add hing, mustard seeds, kadhi leaves, green chillies and grated ginger. 3. Saute a little. 4. Beat the curd and add gramflour. 5. Add this mixture to the kadai, stirring continously so no lumps form. 6. When boiled, add a little sugar, salt and let it cook on slow flame for 5 - 10 mins. 7. Add coriander leaves for garnishing. 8. Serve hot with steamed rice.
Dal Dhokli DAL DHOKLI INGREDIENTS 1/4 tsp mustard seeds 1/2 tsp cumin 1/4 tsp fenugreek seeds 12 curry leaves 2-3 cloves 2-3 shells cinnamon 2 bay leaf 1/2 tsp asafetida 3 small round red chillies 4 tbsp ghee 150 gm toovar dal 3 tbsp peanuts 10 pieces of kokam 1 tomato finely chopped 5 tbsp jaggery (gur) 1/4 tsp turmeric powder 1 tsp chilli powder 2 tbsp oil 1/4 tsp ajwain Salt to taste METHOD 1. Pressure cook the dal in 5 cup of water. Pressure cook the peanuts. 2. When the dal is cooked, blend it smoothly. 3. Heat the ghee and add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, small round chillies and asafetida. 4. Add 4 cup of water, kokam, tomato, jaggery, turmeric powder, lemon juice, green chillies, chilli powder and ginger. Simmer for 20 minutes. 5. Add dal, peanuts, salt and simmer for 20 minutes 6. For Dhoklas, knead wheat flour, turmeric powder, chilli powder, asafetida, oil, salt together with enough water and make firm dough. 7. Divide it into 4 portions and roll out in thin chapattis. 8. Gently roast on both sides, cut into diamond shape and keep aside 9. Before serving dal, add the dhoklas pieces and simmer for 20 minutes. Add dhoklas one by one or else they become lumpy. 10. Garnish with coriander.
