Bread Dahi Vada Recipe

Ingredients :-

For Bread Vada:                              
8 slices of Bread 
1 chopped Onion
2 chopped Green chilly
Few chopped Curry leaves
Curd - 3-4 tsp
1/2 Cumin seeds
Salt to taste

Process :-
Cut the bread into small pieces, Add curd, chopped onion, green chilly, curry leaves, cumin seeds, salt to taste and mix them properly. Make a soft dough (like  atta dough). Divide the dough into equal portion and give a shape like bara and shallow fry it with little oil. Flip it and fry it until light golden brown in colour. Switch off the flame and keep aside.

For Aloo dum:
8-10 nos. small size boiled Baby potatoes (You can take medium size potato also)
1 no. medium size grated Onion / Onion paste
Haldi powder
Salt to taste
Pinch of Sugar 
Pinch of Garam masala powder
1 tsp Cooking Oil

For masala paste:
6 garlic cloves, 1' inch of Ginger, 4-6 nos whole Peppercorns, 1 Cardamom, 2 Cloves, 1 Cinnamon, 1 tsp Poppy seeds, 1 Tomato - Grind together to make a very fine paste

Process:-
Heat oil in a kadhai/pan. Add the sugar, when it start to caramelize, add the grated onion and saute a while. Then add the blended masala paste and stir continuously, add the haldi powder. Cook about 5 minutes in a low-medium flame. Once the masala starts leaving oil on the sides, add the boiled potatoes and cook for another 2 minutes. Add water as you required to get desired thickness of gravy and let it boil about 3-5 minutes. Sprinkle little garam masala powder and Switch off the flame.
                       

Tamarind (Imli) Saunth chutney 
Curd - 1/2 cup (add little salt, sugar, chilly powder to it and mix well)
Black salt
Roasted Cumin-Coriander-Chilly powder
Fried Sev
For Garnishing: Coriander leaves,chopped onion, chopped green chilly, grated carrot, grated beetroot, pomegranate seeds etc etc... 

Arrange the plate:
When ready to serve, soak the vadas in salt water for a minute and then squeeze them. Now, arrange the bread vadas in a serving plate, spread some curd, drizzle the tamarind chutney, aloo dum, sev, roasted cumin-coriander powder, green chilly etc etc etc...n Serve it. Enjoy it as breakfast, lunch, starter at anytime !!! 

Crunchy Litti with Spicy Chokha

Ingredients :-

Wheat flour (Atta) - 1 cup

Carom seeds (Ajwain) - 1/2 tsp

Red Chilly powder - 1/2 tsp

Oil - 2 tsp

Salt to taste

For Stuffing :-

Roasted Bengal gram flour (Sattu) - 1/2 cup

Green chilly chopped - 1 tsp

Garlic chopped/paste - 1 tsp

Onion finely chopped  - 1 no. (Optional)

Coriander leaves chopped - 1 tsp

Amchur powder (Dry mango powder) - 1/2 tsp

Lemon juice - 1/2 tsp

Mustard oil - 2 tsp

Salt to taste

Method :-

For Dough :- Mix carom seeds, salt, red chilly  powder, oil with atta and prepare a stiff dough by adding little water. Divide the dough into equal parts. Cover it and keep aside.

For Stuffing :- Take all the above mentioned ingredients in a bowl and mix it well. Make a dry mixture.

Now take one portion of atta and roll it with your palm, press with your fingers and expand it like a katori. Put little stuff in middle and tightly cover from all the sides. Press it as shown in the picture.

Put it on a toaster and roast it till the outer layer turns little golden/brown in colour. Grease little ghee/oil to the litti. When both the sides turns golden brown, remove it from toaster. You can dipped it in more ghee or serve as it is.

Basically litti is cooked in traditionally charcoal fire or chullah. You can also deep fry it in oil/ghee Or grill it in microwave.

Chokha Recipe :-

Roast 1-2 brinjals and tomato on gas chullah, let it cool and clean it. Add chopped onion, green chilly, chopped garlic, mustard oil, coriander leaves and salt to taste. Mix it properly. You can also add roatsed potato and mix. Break the litti and put 1 tsp ghee in middle and serve with chockha or green mint chutney. Enjoy it !!! 

BABY POTATO BIRYANI

Ingredients :-

Long Grain Rice - 2 cups (Soaked in water for 30 mins.)

Onion Finely Chopped - 2 nos. (Large size)

Fried Onion - 1 no. (Cut in thinly sliced, fry till deep golden brown, add a pinch of sugar in oil) 

Ginger-Garlic paste - 1 tsp

Tomato Puree - 1/2 cup

Red Chilly Powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Sahi Biryani Masala - 1 tsp (Optional)

Shah Jeera (Black Cumin) - 1 tsp

Kasoori Methi (Dried Fenugreek Leaves) - 1/2 tsp

Sugar - 1/2 tsp

Fried Cashew nuts - 2-3 tsp  

Mint (Pudina) Leaves - 1/4 cup

Kewda Essence - Few drops

Milk - 1/4 cup

Butter / Ghee / Oil - as required

Masala Paste To Grind :-

Coriander seeds(1 tsp), Cumin seeds(1 tsp), Pepper(5-8 nos.), Cinnamon(1'inch), Cardamom(2 nos.),Poppy seeds (1 tsp) - Soak in water for 15 mins. and make a very fine n smooth paste.

For Marination :-

Boiled Baby Potato - 2 cups (Prick with fork from all sides of the potato)

Curd - 1/2 cup

Ginger-Garlic Paste - 1 tsp

Red Chilly Powder - 1/2 tsp

Salt to taste

Mix all the ingredients together and keep for 15-20 mins. in refrigerator.

Mustard Oil - 1 tsp (for roasting)

Method :-

1st Step :

Cook the soaked rice with water, add 1 bay leaf, cardamom, cinnamon, 1 drop lemon juice, pinch of salt and cook in high flame. Drain the excess water from the rice. Spread 1 tsp oil and mix well. Keep it aside.

2nd Step :

Heat a non-stick pan, add 1 tsp mustard oil. Add the marinated potatoes and dry roast in low-medium flame till golden brown. Transfer to a plate and keep aside. (The left over marinated masala add to the biryani masala later.)

3rd Step :

Heat Butter and oil (1:1) ratio in a kadhai. Add Shah Jeera, chopped onion and saute.Add ginger-garlic paste, when the raw smell goes out add the grind paste, tomato puree and cook for a while. When oil leaves from the side add Biryani masala, salt to taste and let it cook for more time. Add the roasted potatoes and mix well. Add 1/2 cup water and cook on medium flame about 5-8 minutes. Add kasori methi and switch off the flame.

Last & Final Step : For Dum Process:

Grease a microwave bowl or wide pot with little butter or ghee. Add one layer of cooked rice, sprinkle garam masala powder, add one layer of  Baby Potato masala, add chopped coriander leaves, add last layer of rice, topped with fried onion sliced, chopped mint leaves, fried cashew nuts, kewda essence and sprinkle 3-4 tsp of milk and cover it tightly. Microwave it for 2-5 minutes and keep it in stand by for more 5 minutes. Or you can also put it on gas stove on low flame for 5-8 minutes. 

If you use gas stove for dum, so don't put the biriyani pot directly, first pre-heat a flat non-stick tawa and then put the pot over it otherwise the lower part will be burn.  

Now, your Baby Potato Biryani is ready to eat..Serve with raita or any gravy.

PAV BHAJI RECIPE

Ingredients :-

Cauliflowers Florets - 1 cup

Carrot chopped - 2 nos.

Potato - 2 nos.

Green Peas - 1/2 cup

Capsicum chopped - 1/4 cup

French Beans Chopped - 1/4 cup

Onion - 3 nos.

Green Chilli - 3-4 nos.

Garlic chopped - 3-4 tsp

Ginger chopped - 1 tsp

Red chilli chopped - 2 nos.

Turmeric Powder - 1/2 tsp

Pav Bhaji Masala - 2tsp

A Pinch of Salt

Tomatoes Chopped / Puree - 3 nos.

Red Chilly Powder - 1/2 tsp

Lemon Juice - 1 tsp

Chopped Coriander Leaves - 2 tsp

Butter / Cooking oil - 2 tsp

Pavs / Bread Buns - Quantity as you need

Method :-

Wash and cut all the veggies in small chunks. Boil it in a pressure cooker or micro wave with a pinch of salt and water. Mash the vegetables by using a masher and keep aside.

Heat Oil / Butter in a pan. Add chopped onion and a pinch of salt and saute. Add chopped ginger-garlic-red chilly for a while. When the raw smell goes out, add the tomato puree, turmeric powder and stir fry till oil separates. Add Pav bhaji masala, red chilly powder and chopped capsicum and cook. Mix all the dry masala well. Add the boiled mashed veggies to it and cook for 8-10 minutes in a medium flame. Keep continue stirring. While serving add little butter n chopped coriander leaves, lemon juice n chopped onion and Serve with buttery Pavs.

Now it's time to ready Pavs :-

Slice the Pavs from middle. Heat a non-stick pan. Add the butter pieces, when it start to melt fry the Pavs till crispy. Now its ready to serve. Enjoy your spicy Pav-Bhaji as lunch / Dinner or Evening Snacks.  

MAKKI DI ROTI SARSON DA SAAG (INDIAN MAIZE FLAT BREAD WITH MUSTARD LEAVES CURRY)

MAKKI DI ROTI N SARSON DA SAAG, IS A TRADITIONAL PUNJABI DISH. THIS IS ONE OF MY FAMILY'S FAVORITIE. A VERY HEALTHY AND EASY TO COOK RECIPE IS BEST IN WINTER. IT'S A VERY GUD EXPERIENCE WHILE PREPARING IT AND FEEL THE AWESOME FRAGRANCE OF PUNJAB IN MY KITCHEN.

Makki Di Roti Ingredients :-

Makki ki Atta (Maize flour) - 2 cups

Gehun ki Atta (Wheat Flour) - 1/2 cup

Ajwain (Carrom) Seeds - 1 tsp

Chopped Coriander Leaves

Chopped Green Chillies - 3-4 nos.

Grated Ginger - 1' inch 

Salt to taste

Cooking Oil - 1 tsp

Warm water - 1 cup Or as needed

Ghee / Oil for frying

Method :-

Take all the ingredients together in a bowl and knead a soft pliable dough. Cover with a wet muslin cloth for just 10-15 minutes. Divide the dough into equal balls and roll with a rolling pin very carefully. Or you can make it by pressing between your palm very slowly. Heat a tawa or pan and cook on a low-medium flame, with or without a brushing of oil/ghee. Now its ready to eat..

Sarson Da Saag Ingredients :- 

Sarson Saag (Mustard Leaves) - 1 bunch 

Palak Saag (Spinach Leaves) - 1/2 bunch

Chopped Onion - 1 big size

Chopped Ginger - 1 tsp

Chopped Garlic (Gud qnty) - 3-4 tsp

Chopped Green Chillies - 1 tsp (as your choice)

Tomato chopped or Puree - 3 nos.

Coriander Powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Makki ki Atta - 1-2 tsp

Salt to taste

Ghee / Oil - 2 tsp

Butter - 1 tsp

Method :-

First clean, wash and chop both the Saag clearly. Boil with 1 cup water, add 1' inch ginger, 4-5 garlic cloves and 2 green chilles for 5-10 minutes in a pressure cooker or deep pan. Drain it and allow to cool. Blend it in a blender or hand blender. Now heat 1 tsp Ghee/Oil and 1 tsp Butter in a deep pan. Add chopped onion, chopped ginger-garlic, green chilli and saute for a minute. Add tomato puree, all dry masalas and cook till oil separates from masala in a medium flame. Pour the Saag Puree and cook for 8-10 minutes. Add maize flour at the middle of the time and again let it cook. Add little butter on it and switch off the flame. Serve this healthy and yummy typical Punjabi Dish with Mixed Salad-Nimbu ka Achaar and lil extra Sliced Onion.

PRAWN DUM BIRYANI (SHRIMP BIRYANI) RECIPE

Ingredients :-

For Marination :-

Prawn - 250 gms

Lemon Juice - 1/2 tsp

Turmeric Powder - 1/2 tsp

Ginger-Garlic Paste - 1/2 tsp

Salt to taste

For Gravy :-

Onion Paste - 2 nos.

Ginger-Garlic Paste - 2tsp

Tomato Puree - 1 no.

Curd - 1/2 cup

Cumin-Coriander Powder - 1 tsp

Red Chilly Powder - 1 tsp

Garam Masala Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Salt to taste

Cooking Oil - 2 tsp

For Cooking Rice :-

2 cups Long grain rice OR Basmati Rice

4 cups Water

1 tsp Oil

A Pinch of Salt

Bay Leaves - 1 no.

Mix Whole Garam Masala - 1 tsp (Wrapped in a muslin cloth)

Method :-

Marination :- Wash and clean the Prawns well and marinade with the above ingredients for 20 minutes. Keep aside or in refrigerator.

Cooking Rice :- Wash the rice and soak for 15-20 minutes. Boil in water by adding all the ingredients till half cooked. Drain the water and keep aside.

Preparing Masala :- Heat oil in a pan. Add mustard seeds, when it crackles add the prawns, a little turmeric powder n salt to taste. Fry for 5-8 mins till it semi-cooked. Remove from flame and keep aside. In the same pan add oil. Add onion paste n saute. Then add ginger-garlic paste n saute for a minute. Now add the tomato puree, salt to taste, turmeric powder n toss fry till oil separates. Add all the dry masala and curd and cook for 8-10 minutes in a low-medium flame. Add the marinade prawns and toss again. Add water and allow it to cook about 5 minutes. Add a little cream and remove from heat.

Preparing Biryani :- Now take a big wide pot. Grease it with ghee / butter. Spread one layer rice at the bottom-one layer of prawn masala at middle-again last layer of rice. Spread garam masala powder (Home-made), fried sliced onion, chopped coriander leaves over the rice. Spread a little rose essence / keoda water on it OR you can drizzle a little kesar-milk on it for a nice flavour. Put a flat thin tawa on flame, then put the Biryani pot on it in a low flame and close the lid very tightly (Dum) for 20 minutes. Make sure that no steam escapes while cooking. Turn off the heat and Serve your Tasty Dum Prawn Biryani with mixed curd raita.

NOTE :- 1. Take a pinch of yellow food colour and mix with a little warm Water / Milk and 

                      mix it. Spread over the rice and toss well. It gives a nice colour.  

  

               2. Cut thin sliced onion. Heat oil in a pan and Put a pinch of sugar first. Deep fry the 

                   onions in oil till dark brown in colour. 

              3. Garam Masala Powder - Take 2 Green Cardamom, 1 Black Cardamom, 2' inch 

                  Cinnamon, 2 Cloves, 1 Star Anise, 8 Whole Peeper, 1 Nutmeg, 1 bay leaf. Heat a                         pan and just toss it for a little warm. Cool it and blend to make a fine powder.

              4. Adjust the spice level according to your own choice.

MASALA UPMA WITH SAMBAR N CHUTNEY

MASALA UPMA :-

Ingredients :-

Sooji / Rava / Semolina - 1 n 1/2 cups

Vegetables - 1 cup (Carrot, French Beans, Cauliflowers, Green Peas, Sweet Corn)

Onion Sliced - 2 nos.

Green Chilly - 1 no.

Dry Red Chilly - 1 no.

Ginger Grated - 1' inch

Mustard Seeds - 1 tsp

Urad n Chana Dal (gram lentil) - 2 tsp

A Few Curry Patta

Lemon Juice - 1 tsp

Refined / Olive Oil - 2 tsp

Salt to taste

Water - 3 cups

Method :-

Put a kadhai / pan in fire. Dry Roast the Sooji till brown in colour. Remove it from fire and keep aside. Heat oil in the same kadhai. Add mustard seeds, When it start to crackles add sliced onion, green chilly, dry red chilly, urad and chana dal, grated ginger, curry patta and saute for a while. Put the vegetables to the pan, sprinkle a little salt and fry and cook covered until half done about 5 mins. Now, add water to the veggies and let it boil. When it start to boil, reduce the flame and put roasted Sooji/Rava by slowly continuously stirring all the while. Cook in low-medium flame to avoid the formation of lumps. Switch off the flame and sprinkle lemon juice for better taste. Serve it with Sambar, Chutney or Aloo-tomato curry or Peas curry..  

NOTE :- You can also add turmeric powder, a pinch of sugar, grated coconut as your choice.

SAMBAR :-

Ingredients :-

Masoor Dal (Red Split Lentils) - 1 cup

Turmeric Powder - 1/2 tsp

Onion (roughly chopped lengthwise) - 1 no.

Green Chilly - 1 no.

Vegetables - I used Lauki (Bottle gourd), drumsticks, Radish, Bhindi (lady finger)

Sambhar Powder - 2-3 tsp

Tamarind (Imli) Pulp - 4-5 tsp

Salt to tatse

Water - 2 cup

For Seasoning :-

Mustard Seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Dry Red Chillies - 2-3 nos.

Few Curry Patta

A Pinch of Hing (asafoetida)

Cooking Oil - 1 tsp

Method :-

Wash and clean the Dal thororughly and drain. Pressure cook it for 3 whistles with water and vegetables, salt, turmeric powder. The consistency should be like a thick soup. Open the lid, add tamarind puree and sambhar powder and again boil it for 4-5 mins. For seasoning, heat oil in a pan. Add mustard-fenugreek seeds, hing, curry patta, dry red chilly and pour the dal. Cook for 2 mins. and turn off the flame. Serve it with Masala Upma and chutney..You can serve it with steamed Rice also..  

I have served here Masala Upma with sambar with Coriander-Yogurt Chutney..For Green Chutney, see the recipe, http://recipebysagarika.blogspot.in/2013/11/coriander-yogurt-chutney.html 

PARIBA KHECHUDI (VEGETABLE KHICHDI)...ONE OF THE MOST ODISHA'S FAMOUS SATWIK RECIPE

Ingredients :-

Rice - 1 cup

Roasted Moong Dal (Split Yellow lentils) - 1 cup

Water - 3 cups (as per requirement)

Vegetables :-

Aloo, Kancha Kadali, Kakharu, Phula Kobi, Gajar, Beans, Mula, Nadia Kora, Tomator.

(Potato, Raw Banana, Pumpkin, Cauliflower, Carrot, Beans, Radish, Grated coconut, Tomatoes)

All the vegetables should cut in small pieces and take as per your choice.

Spices :-

Cinnamon (Dalchini), Cloves (Labang), Cardamom (Aleicha), Bay leaf (Teja patra), Dry Red Chillies (Sukhila Lanka), Cumin seeds (Jeera), Whole Pepper (Gota Golmaricha), Pepper Powder (Gol maricha gunda), Grated Ginger (Checha Ada), Green Chillies (Kancha Lanka), Turmeric Powder (Haldi), Sugar to taste (Chini), Salt to taste   

Ghee - 2-3 tsp

Roasted Peanuts (Badam) - 1/4 cup

Fried Cashew n Raisins (Kaju-khismis)

Method :-

Clean and wash the rice n moong dal together and soak for 30 minutes. After soaking rice and dal, drain the excess water and keep aside. First heat the water in high flame and let it boil. Heat 2 tsp ghee in another deep pan. Add cinnamon, cloves, cardamom, tej patta, cumin seeds, dry red chillies, whole pepper and grated ginger to the ghee and saute for a while. Then immediately add the boiling water to the deep pan.  Next add the rice, moong dal and all the vegetables, haldi powder and salt as per your tatse. Cover it and let it cook in a medium flame about 10 minutes. When the veggies are cooked, add the grated coconut, 1 tsp sugar, pepper powder, fried cashew nuts, raisins and roasted peanuts to the rice and mix well and let it cook in lower flame till it is done. When the khichdi will ready add rest of the ghee over it and cover it for 5 minutes. Switch off the flame and serve your 'mandira khichdi' with aloo bharta or tomato-khajuri khatta...Specially it's made in Ganesh Chaturthi and Dushera as Prasad in western Odisha.

DALIA UPMA (BROKEN WHEAT UPMA) ... A HEALTHY BREAKFAST

Ingredients :-

Dalia (Broken Wheat) - 1 cup

Carrots Sliced 1/2 cup

Cauliflower 1/2 cup

French Beans 1/4 cup

Onion Sliced - 1 medium

Green Chillies - 2-3 chopped

Ginger - 1 inch (Finely chopped)

A pinch of Hing

Few Curry Leaves 

Chana Dal (Bengal gram) - 2 tsp

Urad Dal (Black gram) - 2 tsp

Mustard Seeds - 1 tsp

Dry Red Chilli - 1 no.

Turmeric powder (Haldi) - 1/2 tsp

Coriander powder - 1/2 tsp

Lemon Juice - 1 tsp

Salt as per taste

Refined Oil - 2tsp

Method :-

Heat 1/2 tsp oil in a pressure cooker and add dalia to it. Roast it for 2-3 minutes till light brown and then add 2 cups of water, a pinch of salt and cover the lid. Cook it for 2 whistles on medium flame. Remove it from flame and keep a side.

Heat 2 tsp oil in a pan. Add mustard seeds, dry red chilli, hing, ginger chopped, sliced onion, chopped green chillies, chana dal, urad dal, curry patta and saute a while. Then add all the vegetables, salt, haldi, coriander powder and fry for 5-7 mins. Don't over cook the veggies. Simmer the flame and add the boiled dalia to it slowly and mix well. Stirring continuously to avoid lumps. Sprinkle some lemon juice over it. Garnish with grated coconut or coriander leaves and serve warm with chutney or any pickle or dahi ...

NOTE :- 1. You can add any vegetables of your choice (potato, sweet corn, capsicum,                                   cabbage, tomato).

                 2. You can make it directly in a pressure cooker or in a pan. 

                 3. It's a very healthy and nutritious breakfast for your family. 

TASTY N SPICY TOMATO RICE

This is my Raksha Bandhan Special dish ; Tomato Rice, Dal fry, Badami Veg with Cucumber n papad....<3

Ingredients :-

2 cups Basmati Rice

4 medium Ripe Tomato Puree

1 chopped Onion

1 tsp Ginger Paste

Few chopped Green Chillies

2-3 Dry Red Chillies

1 tsp Mustard seeds

1 tsp Cumin seeds

2 tsp Bengal gram split (Chana dal)

1 tsp Black lentils split (Urad dal)

1 tsp Turmeric (Haldi) powder

1/4 tsp Garam masala powder
1 tsp Kasoori Methi (Dried Fenugreek leaves)

1 tsp Sugar
A pinch of Asafoeida (Hing)

Little Curry leaves
Whole Garam masala (Bay leaf-1, Cinnamon-1 inch piece, Cloves-3, Cardamom-3)

2 tsp Ghee and 1 tsp any Refined Oil

Some Fried Cashew nuts and Raisins

Salt as per taste

Water - 4 cups

Method:-

Clean, wash and soak Basmati rice for 30 minutes. Heat ghee and oil in a pressure cooker, add the whole garam masala, mustard seeds, cumin seeds, dry red chillies, chana dal, urad dal to it. When the seeds crackle add the chopped onion, ginger paste, curry leaves n saute for few minutes. Add a pinch of hing to it. Then add the tomato puree and cook till the raw smell goes and oil leaves the masala. Add haldi and garam masla to it. Then add the soaked rice and toss to mix well. Add 2 cups of hot water to the rice and salt to taste and close the lid. Cook on a high flame for 2-3 whistles. Then switch off the flame. When pressure subsides, open it and fluff it with a fork. Garnish with the fried cashew nuts and raisins and Serve hot with any gravy item or raita. Enjoy your Spicy n yummy Tomato Rice !!!

NOTE :- 1. I have used raw rice and directly cooked in pressure cooker for early cooking.

              2.  Anyone can prepare this dish using cooked rice with the same process in a kadhai.

             3. One can make this dish without onion in any vrat or fasting day, only with ginger                       paste.                            

SWEET, SAVORY N SPICY DAL DHOKLI

'Dal Dhokli' is a traditional n typical Gujrati recipe. Its an one-dish meal which one can have in breakfast or lunch or in dinner also.This dish is one of the favorite dish of my family. Its not only delicious but also healthy. A perfect combination of spiced whole wheat flour dhoklis which simmered in split yellow lentils. This is a perfect meal in a bowl, that is very satisfying and filling.

Ingredients :-

For Dhokli :

1 Cup Wheat Flour (Atta)                                               

1/4 cup Gram Flour (Besan)                                      
1/2 tsp Turmeric powder
1/2 tsp Red Chilli Powder
1 tsp Ginger-Green Chilli Paste
1/2 tsp Carom Seeds (Ajwain)
2 tsp Oil
Salt as per taste
Water (for kneading dough)

For Dal :
1 cup Tuvar or Arhar Dal (Yellow split lentils)
2 Tomatoes (Finely Chopped)
2 tsp Tamarind Pulp
1 tsp Jaggery (Gud)
1/2 tsp Red Chilli powder
1 tsp Grated Ginger
1 tsp chopped Green chillies
1/2 tsp Lemon Juice
1/2 tsp Mustard Seeds
1/2 tsp cumin seeds
1/2 tsp Fenugreek (Methi) seeds
Few Curry Patta
Few Chopped Coriander leaves 
Whole Dry Red Chillies
A pinch of Asafoetida (Hing)
Whole garam masala (Cloves, cinnamon stick, bay leaf)
Oil or Desi ghee for tempering

Method :-
For dhoklis combine all the above ingredients together in a bowl and make a soft dough. Keep aside for 30 minutes. Clean, wash and boil the dal with 1/4 tsp of turmeric powder and salt in a pressure cooker till completely cooked. Allow pressure to go down by itself before opening pressure cooker. Now divide the dough into equal portions, apply a little oil and roll out as thin as possible into round shapes. Cut each rotis in diamond or square shape with a knife and keep aside. Transfer the cooked dal into a deep pan and heat. Add water, remaining turmeric powder, salt, grated ginger, chopped tomatoes, tamarind pulp, jaggery, red chilli powder, chopped green chillies to the dal and stir. When the dal started to boil, add the dhoklis (dough pieces) into the dal and cooked it on low fire about 5-10 minutes until the dhoklis are soft, tender and cooked. For tempering, heat oil in a kadhai. Add whole garam masala, mustard seeds, cumin seeds, fenugreek seeds, dry red chillies to it. When it splutters, add curry patta and hing. Mix well and saute on a medium flame for 1 minute and add it to the dal. Let it simmer for 5 minutes and switch off the flame. Add few drops of lemon juice and garnish with coriander leaves and chopped onion (optional). Serve bubbling hot with lemon wedges and enjoy your "Dal Dhokli". 

SOYA CHUNKS-SWEET CORN GOLDEN RICE

Ingredients:-

2 cups Cooked Rice

2 big sliced Onion

1 cup Soya chunks

1/2 cup Boiled Sweet Corn

2-3 chopped Green chillies

1 tsp chopped Ginger n Gralic

1/2 tsp Turmeric powder

Few Curry Leaves

Few Kasoori Methi (Dried Fenugreek leaves)

2 tsp Lemon juice

1 tsp Black pepper powder

1 tsp Cumin seeds

1 tsp Mustard seeds

1 tsp Garam masala 

1 tsp Everest Chicken Masala (for a good flavour)

Salt as per taste

2 tsp Soya sauce

Method :-

Soak the soya nuggets in warm water for 10-15 minutes. Wash it 2-3 times under the running water. Drain the water and squeeze out the excess of water. Heat 2 tsp oil in a pan and fry this soya chunks. Sprinkle a little salt over it and fry for a couple of minutes. Remove from heat and keep aside. 

Heat oil in a non-stick deep pan. Add cumin seeds, mustard seeds, add immediately the sliced onion, green chillies, chopped ginger n garlic, curry leaves, saute until the onion turns soft and brown. Then add the boiled sweet corn, fried soya chunks to the onions. Mix well and saute everything for few minutes. Add the turmeric powder, pepper powder, Everest chicken masala, garam masala, kasoori methi and soya sauce. Cook everything for few minutes in a medium flame. Then add the cooked rice to the veggies and mix it well. Sprinkle few lemon juice over the rice and mix gently. Switch off the flame. Serve it warm garnished with chilli garlic sauce or cucumber-onion raita.  

                  

MIX VEG CHILLA WITH PANEER TOPPINGS

Ingredients :-
1/2 cup Atta (Wheat flour)
1/2 cup Besan (Gram flour)
1/2 cup Maida (Refined flour)
1 chopped Capsicum
1 big chopped Onion                                                         
2-3 chopped Green chillies
1 big chopped Tomato
1/2 cup grated Carrot
1/2 cup grated Paneer
1/2 tsp Turmeric powder
1/2 tsp Ajwain (Carom seeds)
2 tsp Coariander leaves
2 tsp Curry patta
2 - inch grated Ginger
Salt to taste
Water as required
Oil for frying

Method :-
Take a big bowl and place the atta, besan and maida into it. Mix all the flour by adding water to make a smooth and lump free batter. Add all other ingredients (except paneer and carrot) to the batter, mix well and leave for 10 minutes. Heat a non-stick tawa or pan and spread a little oil onto it. Take 1 ladle full of the batter and spread evenly on the tawa. Cook both the sides by adding oil till reddish for about 2 to 3 minutes. Then spread grated paneer and carrot over the chilla and cook for 2 minutes. Fold it and serve with mixed pickle or chilli garlic sauce.

NOTE :-  Sending this recipe to ; 

• Pari's event "Only From Royal Kitchens" at Divya's Culinary Journey.

 

CRISPY DOSA WITH SPICY ALOO MASALA

Ingredients For Dosa Batter:-

Rice 2 cup

Black Gram Lentil (Urad Dal) 1 cup

Salt to taste

Water as needed

Method:- Soak rice and dal in water separately for 6 hours. Clean and wash them thoroughly and then grind into a smooth batter. Remove this into a container and set aside. Mix well and leave it for fermenting for about 8 hours. Once the batter is fermented mix it completely with a spoon, add salt and mix properly and then put it in the refrigerator. While you are ready to make dosa, mix the batter once again and you could add some more water if you need.

Ingredients For Aloo (Potato) Masala:-

4 big Boiled Potatoes 

2 big Onions (Finely sliced)

1 big chopped Tomato

4 chopped Green chillies                                                          

1/2 cup boiled white or green peas 

1 tsp Ginger-garlic paste

1 tsp Cumin and Mustard seeds

A pinch of hing (Asafoetida)

1/2 tsp Turmeric powder

Few Curry Leaves  

2 Dry red chillies

2 tsp Oil

Salt to taste

Method:- Take a pan and heat oil. Add cumin and mustard seeds, dry red chillies, hing and curry leaves. When it splutter, add sliced onion and saute for a while. Add ginger-garlic paste, green chillies, turmeric powder, chopped tomatoes, salt and fry for 5 minutes. After few time, add mashed potatoes and peas to it and mix well. Stir-fry for a few minutes. The potatoes should be slightly moist and not very dry. Turn off heat and let it rest for 5 minutes.

Variatons :- Try adding 1/4 cup of shredded carrots to the mixture. 

Preparing Of Masala Dosa:-

Heat a non-stick pan or tava. Grease the pan with oil and pour one ladle full of batter over the pan. Spread it over the pan and sprinkle little oil over it. Cook it on one side. The dosa should turn light brown. Put some potato masala in the middle of the dosa and fold it from both sides. Remove dosa form tava and serve hot with chana dal chutney or sambar.. 

                                       Enjoy it :))                     

NOTE :- Sending this recipe to;

• "Serve It Series-Serve it-Griddled" hosted by krithi.
• "Lets Cook # 18 ~ Starters / Appetizers" hosted by Radhika.