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". 

BREAD CIGAR ROLLS / STUFF BREAD CIGARS / NO FRY BREAD ROLLS

An interesting starter or can serve in breakfast also, which is stuffed with paneer are much healthier than the deep fried version. You can use any stuffing of your choice i.e, chicken, mixed vegetables, egg or boiled potato and enjoy Cigars with green chutney or ketch-up. 

Ingredients :-
Fresh Bread Slices 4-6 nos.

Butter to grease                                                                          

For Stuffing :-
1/2 cup grated Paneer
1 Medium Onion, Very finely chopped
2 chopped Green Chilies
1/2 cup grated Carrot
1/2 tsp ginger - garlic paste
Few chopped Coriander leaves
1/4 cup fresh Mozzarella Cheese
1/2 tsp Black pepper powder
1/2 tsp Chat Masala
1/2 tsp Lemon Juice
Salt to taste

Method :-
Mix all the above ingredients with paneer in a bowl and make a soft filling.
Now take the bread slices, remove the crust or edges of the bread. Sprinkle a little drop of water over the bread slices and press well. Roll out each slice of bread with a rolling pin. Spread any chutney or sauce over the bread as your choice (Optional). I have use schezwan sauce n it taste awesome. Put the filling on one end and gently roll it upwards like cigar. On a tawa, brush some butter up the breads well on all sides and put it on tawa on a medium flame. Lightly roast until all sides are nice browned and serve hot with any chutney and Enjoy it !!! 

CREAMY N DELICIOUS MALAI KOFTA CURRY

Ingredients For Koftas :-

Paneer (Cottage Cheese) 200 gms (Grated)

2 Medium Size Potatoes (Boiled n mashed)

Boiled Veggies (1 carrot and 1/4 cup Green Peas)

2-3 Chopped Green Chillies

1/4 cup Chopped Fresh Cilantro (Dhania patta)

1/2 tsp Coriander Powder  

1/2 tsp Cumin Powder

Salt as per tatse

1/4 cup Corn Starch

Few Chopped Cashew and Raisins

Oil for Deep Frying

Ingredients For Gravy :-

3 Chopped Onions

1 tsp Ginger Paste

1 tsp Garlic Paste

1/2 tsp Red Chilli Powder

1/2 tsp Turmeric powder

1 tsp Coriander Powder

1/2 tsp Garam Masala Powder

1 tsp Curry Powder

2 Chopped Tomatoes

1/2 tsp Kasoori Methi

1/2 Cup Milk

2 tsp Cashew Paste

1 tsp Sugar

1/2 tsp Shah Jeera

Salt as per taste

Fresh cream and Coriander leaves for garnishing.

Method :-

Mix all the above ingredients together in a bowl. Take small portions and shape into koftas. Heat oil in a kadhai and deep fry the balls till light golden colour. Drain and keep on tissue paper.

Heat oil in a non-stick pan. Add whole garam masala (cinnamon stick, cloves, cardamom), when it crackles add chopped Onions, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, curry powder and saute for minutes. Then add chopped tomatoes, salt and cook. Switch off the flame and cool it at room temperature. Blend it to make a fine paste. Now heat oil in a pan. Add shah jeera, when it crackles add blended paste and cook for 5 minutes. Add Cashew paste and kasoori methi and fry. Then add milk and sugar to it and let it cook for 5-10 minutes on a slow flame. Stir occasionally. Sprinkle garam masala powder. Gently put all the koftas in the gravy and switch off the flame. Garnish with coriander leaves and fresh cream and serve immediately with Rice or Roti, parathas, naan etc. Enjoy it !!! 

HARA BHARA GREEN PEAS PASTE CURRY

Ingredients :-

2 cups of Peas (can use Fresh Green Peas or Frozen Peas)

Few Fresh Coriander Leaves

2 nos. Green Chillies

1 Chopped Onion Paste

1 tsp Ginger-Garlic paste

1/2 tsp Coriander (Dhania) powder

1/2 tsp Curry powder (Optional)

1/4 tsp Garam masala powder

1/2 tsp Pepper powder
1/2 tsp Kasoori Methi (Dry Fenugreek leaves)

1 tsp Sugar

2 nos. Tomato puree

1 Cinnamon stick, 2 Cloves, 2 Cardamoms

Few fried Cashew and raisins

2-3 tsp roasted White Sesame (Til) seeds

1/2 cup fresh milk
2 tsp fresh Cream

2-3 tsp Refined/Olive Oil

Salt as per taste

Method :-

Boil the peas in hot water for 5 mins and remove from flame. Cool it, add a handful of fresh coriander leaves, 2 nos. green chillies with these peas and grind to make a smooth paste. Heat oil in a non-stick pan or kadhai. Add whole garam masala (Cinnamon, cloves, cardamom) to the oil. When it crackle add onion paste, ginger-garlic paste and fry for a while. Add all the powdered dry masala and cook. Add tomato puree, salt and fry for 5-8 minutes. When oil leaves from the masala, add peas paste and cook. Add 1/2 cup fresh milk to it. Let it cook for 8-10 minutes. Add sugar, few raisins (Kismis) and roasted sesame seeds to it and mix it well. Also can add 2 tsp fresh cream for better taste. Switch off the flame and enjoy this yummy curry with masala puri !!!  

MASLA PURI:- 1 cup atta (Wheat flour), 1/4 cup besan (gram flour), 2tsp Kasoori Methi leaves, A pinch of Sugar, 1 tsp oil, salt to taste. Mix all these ingredients and knead into a soft dough and keep aside for 15 mins. Roll out poori's and deep fry on a high flame.

MALAI CHICKEN CURRY RECIPE

Ingredients :-

For Marinade :-
Chicken - 500 gms
Thick Yogurt (Curd) - 4 tsp
Lemon Juice - 1 tsp
A pinch of salt

For Gravy :-
4 Big chopped Onions
1 big chopped tomato
3-4 tsp Ginger-Garlic paste
1 tsp Dhania(Coriander) powder
1/2 tsp Jeera (Cumin) powder
1 tsp Red Chilli powder                                         
2 tsp Everest Chicken masala                  
1 tsp Everest Garam masala
2 nos. Cardamom pods (Green Ilaichi)
1 inch Cinnamon stick (Dal cheeni)
1 Bay leaf (Tej patta)
2 nos. Cloves (Loung)
1 tsp Turmeric (Haldi) powder
4 tsp Cashew Paste
2 tsp grated Cheese
Cooking Oil to taste
Salt to taste

Method :-
Marinate the Chicken with yogurt, lemon juice and a pinch of salt in a bowl, mix well and keep in refrigerator for at least 20 -30 minutes.

Heat oil in a deep pan on medium heat. Fry the marinade chicken till light golden brown in colour.

Heat oil in a kadhai. Add Cardamom, cinnamon stick, cloves, bay leaf and cook for a minute. Then add chopped onion, ginger-garlic paste and fry for couple of more minutes. Add chopped tomatoes to it, spinkle a little salt and fry. When tomatoes are cooked and soft add cumin powder, coriander powder, red chilli powder, turmeric powder and cook for 5-10 minutes. Switch off the flame and cool it. Blend the cooked masala in a blender to make a fine paste. Now heat 2 tsp oil in a kadhai. Add 1 tsp sugar to the oil. When it turns brown add the masala paste to it. Add the fried chicken and mix well. Add Everest chicken powder to it. When oil gets separated, add cashew paste and saute a while. Add 1/2 cup of water, cover it and cook on low flame. When the chicken is almost done, add the garam masala to it and cook for another couple of minutes. Switch of the flame and remove from heat. Spread cheese over the curry and serve with naan or plain chapati. Enjoy the Malai Chicken Curry also with palao or fried rice :)) 

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.  

                  

BARBATI (YARD LONG BEANS) FRY RECIPE

Ingredients :-

100 gm Barbati (Yard Long Beans)

1 big chopped Potato

1 big sliced Onion

1 Dry red Chili

2-3 Green chillies

1 tsp Panch Phutan

1 tsp Coariander powder

1/2 tsp Garam masala powder

1/2 tsp Turmeric (Haldi) powder

Salt as per taste

3-4 tsp Refined / Mustard Oil

Method :-

Wash and cut the Barbati (Yard long beans) into medium pieces. Cut the potato into small cubes. Heat the oil in a non-stick pan. Add dry red chilli and panch phutan. When it starts crackling, add sliced onion, green chillies to the oil. Fry for minutes till onion turns brown and soft. Now add the chopped barbati and potato and fry a while. Add turmeric powder, coriander powder, salt and mix well. Cover with a lid and cook on a medium flame for 10 minutes. Stir fry the vegetables at some interval of time. When it cooked add garam masala powder to it and saute for a couple of seconds. Switch of the flame and remove it from heat. Serve it as a side dish with rice or roti and dal. 

UTTERLY-BUTTERLY DELICIOUS BREAD PIZZA

It's very simple and easy going recipe. It can be prepared in very quick time. It will surely be appreciated among all age groups. This is one of my hubby's loving breakfast. 

Ingredients :-

1 packet Sandwich Bread

1 big finely chopped Capsicum

2 big chopped Onions

2 chopped Tomatoes

1 cup grated Paneer

1/2 cup grated Cheese

1/2 cup Butter

Black Pepper Powder

Chilli Garlic Spread 

Tomato Sauce

Salt as per taste

Method :-

I have used Chilli garlic spread for this recipe. You can use any type of sandwich spread. Heat a non-stick pan. Spread the chilli garlic sauce over the bread evenly and place the bread on the pan. Put chopped onion, capsicum, tomato over the bread. (While chopping the onion, add some salt to it and keep aside for 5 minutes. So that the excess water from onion will separate and no need of salt further). Sprinkle grated paneer, grated cheese, butter, 1/2 tsp tomato sauce, a pinch of black pepper powder. Cover it with a lid and cook on a low flame for 3-4 minutes. When the lower portion of bread turns brown or crispy and the toppings cooked, then switch of the flame and serve the bread pizza by making half fold in a serving plate. 

Plz try it in your kitchen and definitely you'll enjoy this pizza. Specially kids will truly love it :)) 

AAMBILA OR KANJI {A typical Odiya Dish}

Ambila/Kanji is an authentic and traditional dish of my state "Odisha", which is very famous in Western and Southern part of Odisha. Basically it's a soupy dish with vegetables with an unique spicy-sour taste.

Ingredients :-

1 cup Curd (Dahi)

3-4 tsp Gram flour (Besan)

1 tsp Turmeric (Haldi) powder

Salt as per taste

2 cups Water

Vegetables Needed :-

100 gms Pumpkin (Cut in small pieces)

1 Brinjal (cut in lengthwise)

1 Radish (Cut in lengthwise)

2-3 Ladies finger (cut in long size)

1 Potato (cut in vertically)                                         

2 Arum (Saru) (cut in cubes)

1 Drumstick (cut in small pieces)

A piece of Dried Mango slice

For Tempering :-

2-3 tsp Mustard oil

1 tsp Panch Phutan

2 Dry Red chillies

 Few Curry Leaves

A pinch of Hing

2 tsp Garlic-Green chilli paste

Method :-

• Take a kadhai or deep pan. Heat 2 tsp oil and Fry all the chopped vegetables (except drumstick and brinjal) for 5-8 minutes. Then add 2 cup water, turmeric powder, salt to it and cover with a lid. Let it boil for 10 minutes in medium flame. 
• Take a bowl and beat the curd. Add salt, gram flour (Besan), a pinch of turmeric powder, water as per your requirement to the curd and mix it properly.
• When the veggies are cooked, add a piece of dried mango slice to it. Now add the curd mixture to the vegetables and cook for 5-8 minutes. Remove from heat and keep aside.
• For tadka, heat mustard oil in a separate pan. Add dry red chilies, panch phutan, hing, curry leaves, garlic and green chilli paste and saute for 2-3 minutes. When garlic turns brown in colour, immediately pour the tadka to the cooked vegetables. 

Serve this yummy and sour Ambila or Kanji with any rice dish. Enjoy your lunch!!!!

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.

 

EGGY MAGGI WITH CORN DELIGHT

Ingredients :-

1 small packet of Maggi Noodles

2 nos. Egg

1 big chopped Onion                                                               

1 chopped Capsicum

1 chopped Tomato

1/2 cup boiled Sweet Corn

2-3 chopped Green chillies

1 tsp chopped Garlic cloves

1/2 tsp Turmeric powder

2 tsp Tomato sauce

1/2 tsp Black pepper powder

1/2 tsp Chilli Flakes

Salt to tatse

2-3 tsp Oil

Method :-

Take a deep pan, boil water and cook the noodles (without the masala/tastemaker) as per instructions on the packet. When it done, remove the pan from fire and keep it aside.

Heat oil in another pan. Add chopped onion, chopped garlic, green chillies and fry for a minute. Then add chopped tomatoes, salt, turmeric powder and fry. Now break the eggs in a bowl and whisk it. Add the egg to the pan and mix it well, fry for some minutes. Add boiled corn and boiled maggi noodles to it. Add tomato sauce, black pepper powder, chilli flakes and mix well and cook for another 2 minutes. Switch off the flame and serve hot in a serving plate. [I have add pizza garlic sauce to it for a good taste]. Enjoy "Meri Maggi" in the evening of cold showers!!!!

MASALA FRIED IDLI / CHILLI IDLI FRY

Ingredients :-

10 nos. Idlis (Fresh or leftovers)

1 Capsicum chopped

1 big Onion sliced

1 big Tomato chopped

2-3 chopped Green chillies

1 tsp chopped Garlic cloves

Few Curry leaves

1 tsp Mustard seeds

1/2 tsp Turmeric powder

1 tsp Sugar

1 tsp Lemon Juice

2 tsp Tomato Sauce

1 tsp Black pepper powder

1 tsp Chat masala

Salt to taste

2-3 tsp Oil

Method :-

Cut the idlis in square pieces as required. Heat oil in a non-stick pan or kadhai. Add mustard seeds and curry leaves and let them splutters. Add sliced onion, chopped garlic, chopped green chillies and fry for a minute. Then add chopped capsicum and saute a while. When capsicum tends to soft add chopped tomatoes, turmeric powder, salt to it. Saute for 5 minutes till oil separates. Add the crumbled idlis and mix. Saute for 2-3 minutes. Then add sugar, tomato sauce, black pepper powder, chat masala and mix well with the idlis. Sprinkle some lemon juice and turn off the heat. Serve hot/warm with any chutney. 

JANHI-ALOO BHAJA (RIDGE GOURD-POTATO FRY)

Ingredients :-

3 big Janhi (Ridge Gourd) (Scraped and cut into large chunks)

1 big Aloo (Potato) (cut in lengthwise)

1 big Onion (Finely sliced)

1 Chopped Tomato

2 Green chillies

1 Dry red Chilli

1 tsp Panch Phutan

1/2 tsp haldi (turmeric) powder

1 tsp roasted Dhania (Coriander) powder

2 tsp Mustard Oil

Salt to tatse

Method :-

Heat oil in a pan. Add panch phutan and dry red chilli, when it start to splutter add sliced onion and green chillies to it. Fry for a while till onion will translucent. Now add the vegetables;  ridge gourd and potato pieces and fry. Add haldi powder and salt as per your taste and mix well. Stir fry the vegetables for 5 minutes. Cover it with a lid. After 5-7 minutes, sprinkle the roasted dhania powder and add chopped tomato and mix it well. Then saute the bhaja till ridge gourd turns soft and brown in colour. Switch off the flame and serve with any rice or roti. 

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.

                    

SPICY TOMATO-SWEET CORN SOUP

Ingredients :-

4 Tomatoes (Boiled and pureed)                                          

1 Chopped Capsicum

1/2 cup Boiled Sweet Corn

1 chopped Onion

7-8 crushed Garlic cloves                                                                      

1 Bay leaf

1 tsp Black pepper powder

1 tsp Soya sauce

2 tsp Tomato ketchup

1 tsp Red Chilli powder

2 tsp Corn flour

1 tsp Vinegar

1 tsp Sugar

2 tsp Butter

Salt to taste

1 cup Water

Method :-

Heat 2 tsp butter in a kadhai or pan. Add bay leaf, minced garlic cloves, chopped onion and stir for a while. Add chopped capsicum and boiled sweet corn and vinegar to it and fry for 2 minutes. Then add tomato puree and water and mix it well. Take corn flour in a bowl and add water and mix it. Then add this corn flour mixture to the pan. [Don't mix corn flour powder directly to the soup, otherwise it will lead to lumps]. Boil the soup for 5 minutes in medium flame. Stir while heating to avoid scorching. Then add red chilli powder, tomato ketch up, soya sauce, black pepper powder, sugar, salt and again boil for 2 minutes. Switch of the stove. Serve with potato chips, garlic croutons, pettis and you will have a great Tangy Tomato-Corn Soup !!! Enjoy it :))

NOTE :- Sending this recipe to ;

• "Lets Cook # 18 ~ Starters / Appetizers" Hosted by Radhika.