Authentic Dal Dhokli

Authentic traditional recipe of dal dhokli .

This is a popular gujrati one pot meal recipe made with toor dal and wheat dough and makes a complete delicious wholesome meal. A unique recipe made with dal and wheat dough which can be had without any accompaniment of rice or roti. Try piping hot dal dhokli on a pleasant day as a lovely dinner option .

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Paneer Cheese Ghotala

 #SweetnSpicyAromas

#suratstreetfood #suratfood #paneerghotala Paneer Cheese Ghotala is one of the most popular street food from Surat Gujarat and a super duper yummy and tasty version of our very own Pavbhaaji. Also it takes much lesser time and work and so you can easily make it when you have sudden guests at home . So this winter serve this special Ghotala to your friends and relatives and see the satisfied happiness on their faces.

Oondhiyu ( Gujarathi Mix Vege )

Winter season brings with it , its share of various special dishes... Sarson Kaa Saag , Gajar Kaa Halwa, Til Laddoos , Gajak and many many more. Oondhiyu is one such very popular Gujarati dish which is made during winter season.

 Its a type of mix vegetable using all the fresh vegetables avalaible . The dish demands liberal use of oil . Though the dish demands some special efforts and time , you will forget all that when you taste this amazingly tasty dish.

 The dish can be prepared well in advance. This brings out the flavours of all the vegetables beautifully.

Serve this with pooris and shrikhand or with Gujarati khichdi kadhi .

Ingredients :

1/4 kg .................small brinjals
4 .......................ripe banans ( with skin)
1/2 kg ...............surti papdi ( small variety beans )
1/2 kg ..............green peas ( fresh )
1 kg together .................suran ( yam ) + ratali ( sweet potato) konphal ( purple type of root )

For Grinding :

1 bunch ......................coriander leaves
1 bowl........................fresh scraped coconut
1 small bowl.............coriander seeds
1/2 small bowl..........cumin seeds
1/4 small bowl...........pepper seeds
8/10 ..........................green chillies
2 .............................lemons

For the methi muthiyas  : ( fenugreek leaves pakoda) 1 small bunch...................fresh fenugreek leaves 1 small bunch....................fresh garlic leaves 7 / 8  tbsp...........................besan ( chick pea flour ) 1/2 tsp...............................turmeric powder  salt oil

Method : Clean the coriander bunch and grind the leaves, coconut, coriander seeds, cumin, pepper into a rough paste. Add to this paste lemon juice and mix well . Clean the fenugreek and garlic leaves bunch and chop finely. Mix half the chopped garlic leaves into the ground paste. Add the remaining half in fenugreek leaves. Add to this besan, 2 tbsp green paste and salt. Add water and make a sticky dough of this mixture. Heat oil in a kadhai and drop small roundels of this in oil. Fry them till golden and keep aside These are called muthiyas. Clean the beans by removing the thread and making two vertical halves . Shell the green peas. Add half green paste to beans and peas and keep aside. Now wash all the roots and remove the skin , Cut them into big pieces and give vertical cuts keeping the base part intact as if to stuff these vegetables. Do the same for brinjals and bananas ( with skin) Stuff these vegetables and roots with the remaining green paste.

Now in a big vessel add oil and add to it beans and peas. Stir well and cook with covered lid for 5 minutes. Next add all the stuffed roots and again pour some oil. Cover with lid and cook till the roots are half cooked ( 15 minutes) Now arrange stuffed brinjals  and pour some oil. Cook for 5 more minutes. Lastly arrange all stuffed bananas and muthiyas on top. Add oil and sprinkle some water and cook covered for 10 minutes. Serve hot with pooris or with khichdi kadhi .

Sprouted Pulses Curry - Gujarati Style

This was one of the yummiest and most simple recipe which I made for this month's remake for the  potluck-party-cyber-style  . I was paired with  Jagruti and she had made this delicious gujarati bean sprouts curry for the party which I had to remake. Loved this mildly flavoured pulses dish a lot.

For sprouting the pulses . Wash the pulses thoroughly and soak them in water for 6 to 8 hours.Drain out the water and tie the pulses loosely in a muslin cloth for 6 to 8 hours again.By this time you will see small sprouts on the pulses.The pulses are now ready to be used.If they have not sprouted properly you can again soak them for some more hours in water.Also instead of roasting the groundnuts for garnish I sauteed them and used them  whole . This gave more crunchiness to the curry.

Ingredients :

1 cup .....................sprouted mixed pulses ( moong, matki, masur, rajma etc )
1 tsp......................cumin seeds
1 tbsp................... crushed green chilli garlic paste
1/2 tsp..................turmeric powder
1/2 tsp....................garam masala powder
1 cup ....................milk
1/2 cup.................groundnuts ( sauteed in 1 tsp of oil)
2 tbsp..................chopped coriander
2 tbsp.....................oil
water
salt


Method :


In a grinder coarsely grind mixed pulses.

In a pan heat oil and splutter jeera.

Add crushed chilli garlic paste and stir till golden in colour.

Now add the ground pulses and stir fry for few minutes.

Add all the masalas and salt and mix well.

Add milk and water and cook till done with lid covered.

If the curry becomes very thick you can add more water.

Garnish with sauteed groundnuts and chopped coriander.

Have this delicious curry with rotis .

Dhokla

Usually I prefer making dhoklas by soaking chana daal and rice as this gives a softer and fluffier texture to the dhoklas. But last week I decided to give this instant recipe a try. And they did turn out satisfactory.

Though I still would love to make the dhoklas with soaking and grinding method , the instant variety was also good. They get ready in just half an hour and you can serve this famous Gujrati farsan to unexpected guests as well as have it for your own family if you want to have something tasty and healthy in less time.

Serve them with green chutney and hot tea .

Ingredients :

2 cups........................Besan
2 tbsp.......................Ginger chilly paste
1 cup ......................sour buttermilk
1 n 1/2  tbsp...............eno fruit salt
1 tsp............................sugar
1 tsp...........................turmeric powder
1 tsp..........................salt
water

Tempering :

2 tbsp....................oil
1 tsp....................mustard seeds
1 tsp........................sesame seeds
1/2 tsp..................hing ( asefoetida)

Garnishes :

chopped coriander leaves
fresh grated coconut

Method  :

Grease a plate and keep ready.
Add  3 cups water in pressure cooker and start heating it.
In the meanwhile add all the things given in ingredient except eno .
The consistency of the batter should be like idli batter.
Now add eno and blend vigourously with hands till the mixture becomes very light and fluffy.
Now pour this in the greased plate and steam in a the cooker without pressure for 20 minutes.
When the dhoklas are done immediately take out the plate and sprinkle 1/2 cup water on it generously.
This keeps the dhoklas moist and soft and prevents the sinking and hardening .

Heat oil for tempering and when hot add mustard seeds, sesame seeds and hing .
Keep aside till warm.
Add  2 tbsp water to it.
Sprinkle it on the steamed dhokla plate taking care that it is spread evenly .
Now cut the dhoklas into pieces and garnish with coriander leaves and coconut.


Linking this recipe to

know-your-dairy  at pranuvisworld  

Khandvi - SNC Challenge

When I read that we have to prepare Khandvi for the the SNC challenge started by Divya Pramil   for the month of April 2013  I was both happy and apprehensive. Happy because finally due to these wonderful challenges I would be trying out the dish which I liked so much and at the same time apprehensive because I thought that the procedure was little tricky ( the spreading and the rolling part ). But  Hetal Acharya  from the northern team who challenged the southern team with this dish,  has explained every thing in so much details that there was no chance of making a mistake and so mistake I did not make. The resulting dish was so soft tasty and eyepleasing that it vanished in few minutes and my family has ordered me to prepare it in huge batches in future ( None of them was satisfied with just 3 to 4 peices ).
For those who are unaware  - SNC challenge is an event started by a dear friend and fellow blogger Divya Pramil at her place youtoocancookindianfood . For more details please visit her blog .

Ingredients :

For Khandvi :

1 cup ....................besan (gram flour)
1/2 cup ...................curds
1 and 1/2 cup..........water
1/2 tsp....................turmeric powder
1 tsp.........................sugar
salt.

For Tempering :

1 tbsp...................oil
1/2 tsp.................mustard seeds
1/2 tsp................sesame seeds
1/4 tsp..................asefotida (hing)
1....................green chilly (finely chopped )
1...................red chilly (broked to pieces )


For the Garnish :

2 tbps .....................freshly grated coconut
2 tbsp........................cut coriander leaves

Method :

Mix all the ingredients given under the Khandvi and make a smooth paste without any lumps.
Stir the mixture continuously on a non stick pan on slow flame till it becomes thick ( about 8 to 10 minutes).
Spread a tsp of mixture on greased surface and after 1 minute try rolling it out.
If you are able to roll it the mixture is ready.
Now spread the mixture on the kitchen platform and spread it as thinly possible with the back of the spoon.
Do it very fast since if the mixture starts drying up it becomes difficult to roll.
Cut the spread layer into 2 inches broad stripes.
After 2 / 3 minutes start making the rolls out of  the mixture.
Arrange the rolls in a plate.
Now heat the oil and add mustard seeds, sesame seeds, hing, green chilly and red chilly and sprinkly this tempering over the arranged rolls evenly.
Finally garnish with grated coconut and coriander leaves.

Also sending this to following events :


Srivallis kid delight at simplytadka

favourite-street-food 

my-event-spotlight  hosted by cuisinedelights 

Taakachi Kadhi ( Gujarati way)

Chaas or buttermilk is known as taak in marathi . This kadhi is made from buttermilk . It can be made in various ways . But today I am posting the Gujarati version of this kadhi which remains my all time favourite. It tastes superb with khichadi and  achar or papad.

Ingredients :

2 cups....................sour buttermilk
2 to 3 tbsps.............sugar
1 tsp.....................turmeric powder
4 to 5 ...................cloves
1/2  inch ..................cinnamon
1 tbsp......................besan ( channa flour)
salt

For tempering :

Oil
1 tsp.............mustard seeds
1/2 tsp...........asefoetida
1tbsp...............curry leaves chopped
3 to 4................dry red chillies ( broken to pieces)
2 to 3 .............cloves
1 inch ...............dalchin ( broken in two pieces)

Method :

Dry roast cloves and cinnamon and crush them to powder.
Add this powder to the butter milk .
Also add all the other ingredients and mix well.

Tempering :

Heat oil in a  kadhai .
When hot add cloves , cinnamon, mustard seeds, red chillies, curry leaves and asefoetida (hing).
In the end add the buttermilk mixed with all ingredients.
Give one or two boils and remove from the fire.
This sweetish kadhi with the aroma of cloves and cinnamon goes very well with khichadi.

Osaaman (Gujarati Daal)

This sweetish daal is known as Osaaman and is a Gujarati favourite. Its mild spicyness combined with sweet and sour taste makes it a yummy combination with any dry vegetable.

Ingredients :

1 cup..................Arhar (Toor daal)
2 tbsp..................peanuts
1 tsp...................turmeric powder
3 to 4 .............cloves
1/4 inch.............dalchin
1 tsp ...............grated ginger
1 tsp.................cumin seeds
lemon sized...........jaggery
2 to 3 ....................green chillies
1 tsp.................cumin seeds
1 tsp..................mustard seeds
1/2 tsp.............asefotida (hing)
5 to6 ...............curry leaves
Ghee
Salt

Method :

Wash the daal along with peanuts and cook it in pressure cooker till soft.
Dry roast cloves, dalchin and cumin and grind them along with ginger.
Add this to daal along with turmeric powder.
Add salt and jaggery and dilute the daal with water as needed.
For tempering heat ghee , when hot add mustard , cumin, asefotida, chopped green chillies and curry leaves .
Pour this on the daal.


Sending this to Akila's event dish-name-starts-with-o