Rajasthani Dal Dhokli

Dal Dhokli, prepared with spices and flour is a complete meal in itself. When nothing comes to my mind and I struggle what to cook its Dal Dhokli in my kitchen ... super easy and simple recipe. Dal Dhokli can be prepared In two style Gujrati and Rajasthani. Today I would like to share Rajasthani Dal Dhokli

Ingredients:

Toor Dal - 1/2 cup (100 grams)

Wheat Flour - 1/2 cup (100 grams)

Gram flour - 2 tbsp (20 grams)

Tomato - 1 (finely chopped)

Ghee - 2 -3 tbsp

Asafoetida - 1 pinch

Cumin seeds - 1/2 tsp

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Dry red chilly - 1

Curry leaves - 7-8

Green coriander - 1 tbsp (finely chopped)

Salt -  as per taste

Carom seeds - less than 1/4 tsp

Method:

Clean and wash the dal thoroughly. Soak in water for 1/2 to 1 hour, prior cooking. Place dal and 2 cup water in a pressure cooker. Also add 1 tsp salt and cook until it simmers once. After one simmer, cook for another 2 to 3 minutes. Turn off the flame and let the steam escape. Keep the dal as it in the pressure cooker.

Take flour, gram flour, 1/4 tsp salt, 1 tsp ghee and carom seeds in a bowl. Mix all ingredients really well. Add water little by little and knead soft flour, similar to that required for making chapattis. For kneading this much quantity of flour, 1/4 cup of water has been used. Cover the dough and keep it aside for 10 to 15 minutes to set.

Grease your hands with some ghee and knead the dough again. Dough for making dhokli is now ready. Make a lump from the dough and roll giving it a round shape. Dust it with dry flour, place it over the rolling board and roll out in a chapatti. Now cut it into 1-1 inch strips. Cut these strips into two halves from center.

For cooking dhokli, take 2 to 3 cups of water in any vessel and allow it simmer. When water starts boiling, place dhokli pieces into. Cook the dhokli on high flame for 10 to 15 minutes and keep stirring at regular intervals. Once the dhokli's are cooked properly it will come up in water. It time to strain and just retain 1 cup water.

Prepare tempering for dal:

Take ghee in a pan. When ghee in hot, add cumin seeds and asafoetida into it. After sautéing cumin seeds, add turmeric powder, curry leaves, dry red chilly, chopped green chilies and coriander powder. Sauté the spices for 4-6 minutes. After this add, chopped tomatoes. Once tomatoes are cooked, add red chilly powder and mix well. Sauté the masala until oil starts separating from it.

Masala is ready. Now mix cooked dal and dhokli  (also remember to add the remaining water) into the pressure cooker and add the masala in the vessel with dhokli. Mix everything really well and cook for 5 minutes on low flame.

Dal dhokli is ready, mix few chopped coriander leaves into it and take out in a bowl. Garnish with some more coriander leaves and ghee. Serve Hot.

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Matar ke Chilke Ki Sabji (sugarsnap peas)

Ingredients:

300 grams matar ka chilka (sugarsnap peas)

1/2 teaspoon cumin seeds

1 onion finely chopped.

1/2 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Red chilli powder

½ cup roasted peanuts

2 tsp desiccated coconut

Salt , as needed

1 tablespoon Cooking oil

Method:

To prepare Matar ke chilke ki Sabji , Wash the chilka in cold water.

Take the chilka's break the tip and the bottom of each pod peel and discard the long fibrous membrane in them. Chop each pea pod in the middle, to bite size.

Heat the oil in a kadai and add cumin seeds. When the seeds begin to splutter add chopped  onions. Stir fry a bit.

Then add chopped peels of green pea pods cover and cook for 5-8 mins.

Add in turmeric powder, peanuts , coconut and salt.

Cook covered on low-medium heat till matar ka chilka are just tender.

Remove from heat and serve Matar Aur Chilke Ka Sabji  hot as a side-dish with roti or naan.

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Jhakaas Chole

Dear readers,

you might have eaten and prepared chole in different ways but here I present you with new jhakaas chole recipe. To know what's new continue reading...

Ingredients:
I cup boiled chickpeas

1inch cinnamon stick

2 green cardamom
2 cup minced onion (the more onion you put the better it is)
Ginger garlic paste - 2tsp
Chole masala - 2 tbsp.
Kitchen king masala - 2tsp
Tamarind juice or paste  - 2 tsp
Oil/Ghee - 2-3 tbsp.

Coriander leaves- for garnishing

Method:

Soak chickpeas overnight and then pressure cook them with little salt, cinnamon stick, green cardamom and red chilli powder (or you can use canned chickpeas)
Take oil/ ghee (I used ghee as is enhances the flavour) However you can oil also.

in a pan and sauté minced onions.

After they turn light brown, add ginger garlic paste.
 Then add chole masala. Once the oil starts to separate, add kitchen king powder, and then boiled chickpeas.
Add very little water if needed( if you find it is extremely dry). Then add tamarind paste or juice. Simmer for 3-5 mins. Garnish with coriander leaves. Your yum yummy Jhakaas Chole is ready to served with naan, tandoori roti, poori, rice or kulcha's
Recipe link for kulcha's http://yuvikasrecipes.blogspot.co.uk/2018/03/homemade-kulchas.html

Nutritional Value of Chole (chickpeas) is also known as Bengal gram, garbanzo or garbanzo beans.
Chickpeas (chole) is a nutrient-dense food, providing rich content of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus.

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Gravy Recipes

Cooking is a every day task and we all want to create a good, healthy dish for our family. Every week we buy same vegetables,  if we follow same recipe we might get bored of the same taste.
However, you can change your scent and smell by mixing anything with your choice. 

You can use -> tomato, butter, cream, cashew nut, poppy seeds, coconut, groundnut, sesame and curd for making variations in your gravy.
 According to your imagination you can change ingredients of your choice. Sometimes you can just use cauliflower puree, spinash puree as your gravy base.
So let's see how to make it happen.


Tomato Gravy -
Ingredients
Tomatoes - 3-4 medium size
Greenmeal - 1- 2
Ginger - 1 inch long piece
Oil (Refined) - 1-2 tablespoons
Asafoetida - 1 pinch
Cumin seeds - one quarter teaspoon
Whole Garam Masala - (Long 3, Black Pepper-4, Big Cardamom -1)
Turmeric powder - one quarter teaspoon
Red Chilli - Less than a quarter tsp
Coriander leaves - 1 table spoon (finely chopped)
Garam Masala - Less than a quarter teaspoon

METHOD:
Grind tomatoes, green chillies, ginger, in this case if you want to pour peanuts,
then grind 1 tablespoon spoon peanut powder with this paste, or if you want coconut flavor then split it with this paste.

Put oil in the pan and heat it, add asafetida and cumin seeds (on low flame) in hot oil, add turmeric powder, coriander powder, after frying cumin, and
after that add tomatoes and chilli ginger paste and fry the spices till the oil on the spices began to appear. finally add garam masala our gravy is ready for vegetable curry.

Curd Gravy
It is very easy to make, it is used for making potato, arabi, and koftas
Ingredients
Curd - 200 gms
Oil - 1-2 tablespoons
Asafoetida - 1-2 pinch
Cumin - half a teaspoon
Turmeric powder - half a teaspoon
Coriander Powder - One Tomato
Gram flour - 2 teaspoons
Ginger - One inch long piece or a teaspoon paste
Green Chillies - 2-4 (finely chopped)
Red Chilli - Less than a quarter teaspoon
Salt - 3/4 Tablespoons
Garam Masala - One quarter teaspoon
coriander leaves - 2 tsp chopped

Method
You can also use curd to bring sour in vegetable instead of tomatoes.
Take the curd down and mix the water with the same amount of yogurt and make the mitha.
Heat oil in a pan, add asafoetida and cumin in hot oil, add turmeric powder, coriander powder, ginger paste, green chilli and gram flour and
fry it on the arrival or after changing the color of gram flour, put yogurt masala in this spice.
Cook until it starts running with a spoon, until it does not boil, add salt, red chillies and garam masala in this way, let it boil by adding koftas.
Curd veggies are ready.
In this way you can also add boiled potatoes and Arabi you can keep the gravy consentancy accordingly.

Butter cream Gravy
Ingredients
Cream  - half cup
Butter - 2 tablespoons
Tomatoes - 2 -3
Green chili - 1-2
Ginger - 1 inch long piece
Oil or Ghee - 1-2 tablespoons
Turmeric - One quarter teaspoon (if you wish)
Coriander Powder - 1 Tablespoon
Red Chilli - Less than a quarter teaspoon
Salt - according to taste (3/4 quart tea)
Garam Masala - Less than a quarter teaspoon
Coriander leaves - finely chopped (a table spoon)

Method
Grind tomatoes, green chilies and ginger finely.
Put oil or ghee in the pan. Add cumin seeds, turmeric powder and coriander powder and fry it. Put tomato, green chilli ginger paste and fry it.
Add the cream and butter also when the grains become ripe. Sprinkle the spices with a spoon, fry them in the spices, add water accordingly depending on how thick gravy you want.
 Add salt, red chilli and garam masala also. But the butter in the gravy.
Now add whatever koftas or paneer , after cooking 1-2 minutes, stop turn off the flame.
Creamy gravy is ready with butter cream, put chopped coriander and decorate the curry.

Cashew nuts and poppy seeds Gravy -

 Ingredients:
Cashews - 50 grams (2 tablespoons)
Poppy seeds - 50 grams (2 tablespoons)
Tomatoes - 2 -3
Green chili - 1-2
Ginger - 1 inch long piece
Oil or ghee - 2-4 tablespoons
Turmeric - One quarter teaspoon (if you wish)
Coriander Powder - 1 Tablespoon
Red Chilli - Less than a quarter teaspoon
Salt - according to taste (3/4 quart tea)
Garam Masala - Less than a quarter teaspoon
 Coriander leaves- finely chopped (a table spoon)

Method
Wash cashews and poppy seeds and soak them in separate water for half an hour. Take out extra water and grind it finely, remove the paste and keep it in a bowl.
Grind tomatoes, green chilies and ginger finely.
Put oil or ghee in the pan and heat it. Add cumin seeds, turmeric powder and coriander powder and fry it. Add tomatoes, green chilli ginger paste and
fry till tomatoes cook. Add cashews and poppy paste, and now fry it until it becomes thick.
 Add as much water as you want to keep it as thin as you like, add salt, red chilli and garam masala also.
Boil for 1-2 minutes,your cashew nuts poppy seeds gravy is ready. Add cooked vegetable or kofta of your choice.
 Note: if you are allergic to peanuts or any nuts please do not use them in your gravy preparations. Instead you can use gramflour (besan) as your gravy base.

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