Gujarati Food Recepies
Few more Gujarati recepies
DAL DHOKLI
Ingredients
For the dal
2 cups toovar dal (arhar)
2 tablespoons peanuts
8 pieces cocum, soaked
1 tomato, chopped
3 to 4 teaspoons jaggery (gur)
1/2 teaspoon turmeric powder (haldi) , chilli powder each
4 slit green chillies
1/2 teaspoon grated ginger
1/4 teaspoon mustard seeds, cumin seeds (jeera) each
1/4 teaspoon fenugreek seeds (methi)
10 curry leaves
2 cloves
2 sticks cinnamon
1 bay leaf
2 small round red chillies (boriya)
1/4 teaspoon asafoetida (hing)
2 tablespoons ghee
1 tablespoon oil
salt to taste
For the dhoklis
1 cup whole wheat flour (gehun ka atta)
1/2 teaspoon turmeric powder (haldi), chilli powder, asafoetida (hing) each
2 tablespoons oil
1/4 teaspoon carom seeds (ajwain)
salt to taste
Method
1. Wash and pressure cook the dal in 4 cups of water. When cooked blend it.
2. In another vessel, pressure cook the peanuts.
3. Heat the ghee and oil, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, small round chillies and asafoetida and stir for 30 seconds.
4.Add 3 cups of water, the cocum, tomato, jaggery, turmeric powder, lemon juice, green chillies, chilli powder and the ginger and simmer for 10 minutes.
5. Add the dal, peanuts and salt and simmer for 10 minutes.
6. For the Dhokli, Knead all the ingredients together with enough water to make a firm dough.
7. Divide into four portions and roll out into thin chapatis.
8. Gently roast on both sides and cool.Cut the chapatis into diamonds or squares and keep asides.
9. Just before serving, boil the dal and slowly add in the dhokli pieces and simmer for 15 minutes.
10. Garnish with chopped coriander and serve hot.
DABELI
Ingredients
15 medium burger buns
butter or oil for cooking
1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped coriander
1/2 cup sev or nylon sev
1/2 cup fresh pomegranate (anar)
2 teaspoons fresh garlic chutney
6 tablespoons khajur imli ki chutney
For Dabeli Masala-
1 red chilli
1 teaspoon coriander (dhania) seeds
1/2″ (12 mm.) stick cinnamon
2 cloves
1/4 teaspoon cumin seeds (jeera)
Roast all the ingredients in a pan for 2 to 3 minutes. Grind to a fine powder in a blender.
For the filling
1 cup boiled and mashed potato
1/2 teaspoon cumin seeds (jeera)
pinch asafoetida (hing)
2 teaspoons dabeli masala, recipe below
2 tablespoons khajur imli ki chutney
2 tablespoons oil
salt to taste
Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well. Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.
Method -
1. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
2. Place a portion of the filling on the lower half of each bun.
3. Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.
4. Sandwich it with the top halves of the burger buns.
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