Dal Dhokli

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Ingredients:
For dhokli:
2 cups flour
2 tbsp. oil or ghee
2 tsp. red chilli powder
1/2 tsp. turmeric powder
salt to taste
1 tsp. ajwain seeds
1 tbsp. coriander chopped fine
warm water for dough

For dal:
1 cup green moong dal
1 tbsp. toor dal
1 tbsp. channa dal
10-12 cups water
1 tsp. dhania (coirander seed powder)
1/2 tsp. turmeric powder
2 tsp. red chilli powder
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
1/2 tsp. each cumin & mustard seeds
1 lemon juice extracted
2 green chillies slit
1 stalk curry leaves
1/8 tsp. asafoetida
3 tbsp. ghee
1 tbsp. coriander leaves finely chopped

Method:


Wash all dals, soak in water and keep aside for 1 hour
For dal:


Use a large deep saucepan or convenients container.
Put dals, add water, add turmeric and salt.
For dhokli:


Mix flour and all other ingredients.
Add very little water gradually making a stiff dough.
Take a lump of dough, shape into a thin cylinder.
Pinch of bits of dough, about the size of an almond.
Roll each into a round, press in palm and make a saucerlike depression with thumb.
Repeat for all dough.
To Proceed:


While making dhoklis, put dal to boil.
Scatter in all dhoklis, little by little. Stir so that they have not stuck in lumps.
Allow to simmer for 15 minutes. Add more water if too thick.
Add all dry masalas of dal, except clove cinnamon powder, asafoetida and garam masala.
Press a dhokli between fingers, it should break easily, to be done.
Also dal should be thouroughly cooked.
In a small saucepan, heat ghee, add cumin & mustard seeds, allow to splutter.
Add green chilli, curryleaves, asafoetida and 2-3 pinches red chilli powder
Add clove cinnamon powder and add spluttering seasoning to boiling dhokli.
Add garam masala, lemon juice and coriander, stir and check taste for spices, salt and lemon.
Simmer till wateriness is gone and liquid is of thick dal consistency.
Serve piping hot with limepickle and homemade ghee, to make a meal by itself.
Making time: 1 hour
Makes: 6-7 servings
Shelflife: 2 days refrigerated

Note: The same dough may be made extra and a few 'bhakris' (small thickish rotis) roasted to go along with the dal dhokli. If using many hours after making, and the dal has become semisolid, no problem. Just add some boiling hot water, and reheat to bring it to a boil. Check taste and adjust.

Variation: The dhoklis can be shaped ahead at leisure while family is watching TV etc., making the kids, and other members pitch in. Kids enjoy making their own distinct shapes.

Badam Pak

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Ingredients:
1 cup rose water
500 gms sugar
300 gms mava (khoya)
500 gms blanched and grated almonds
250 gms ghee
10 cardamoms powdered
1/2 nutmeg powdered

Method:


Bring rose water and sugar to a boil.
Take it off the fire
Mix in the mava so that the consistency is smooth.
Add almonds and ghee.
Cook on a slow fire stirring constantly with a wooden spoon until the almond mixture leaves the sides of the pan.
Mix in the cardamoms and nutmeg powder.
Apply ghee to a thali, spread the mixture on it.
Cool and cut into squares.

Lagansala Stew

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Ingredients:
50 gms Yam cubed small
2 sweet potatoes cubed small
50 gms Frenchbeans cubed small
1 capsicum cubed small
4 carrots cubed small
200 gms shelled green peas
2 large chopped Onion
3 chopped green chilli
1 tsp cummin seed and coriander seed powder
1/2 tsp turmeric powder
1 tsp garlic and ginger paste
2 chopped tomatoes
salt as per taste
1 tblsp vinegar
1 tblsp Worcestershire sauce
Coriander leaves
1 bunch finely chopped celery
Oil

Method:


Boil green peas and celery
Fry all cubed vegetables separately and remove from oil.
Fry onions until tender.
Add green chilli, cummin and coriander seed powder, turmeric, garlic and ginger paste and fry for two minutes.
Mix in the fried and boiled vegetables, tomatoes, and salt.
Stir occasionally.
Put water on the lid and cook until reasonably dry.
Add vinegar and Worcestershire sauce, stir.
Serve hot garnished with coriander leaves.

Khara Papeta

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Ingredients:
250 gms potatoes peeled cubed into small pieces
2 tbsp Oil
2 sliced Onion
1 large chopped Tomato
1/2 tsp cummin seed
1 green chilli
4 cloves garlic chopped finely
1" piece ginger chopped finely
Salt as per taste
Coriander leaves

Method:


Heat oil and fry the onions until golden.
Add cummin seed and the chopped ingredients and saute for a minute.
Add potatoes and salt and saute for two minutes.
Add 1/2 cup of water and cook on a low flame until potatoes are cooked
Let the water dry completely
Mix in the tomato and cook for 5 minutes.
Serve hot garnished with coriander leaves.

Dhansaak

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Ingredients
Dals Required
1/4 cup. val dal
1/4 cup masoor dal
1/4 cup moong dal
2 cups tuvar dal
(Wash and soak the above dals fro at least one hour)

Vegetables
50 gm orange pumpkin
1 brinjal
1 carrot
1 potato peeled
Methi 1/4 bunch or 6 small bunch of dhansaak methi (if available)
(Chop the above vegetables and methi leaves and quartered the potatoes)

Masala
4 cloves
1 small onion, finely chopped
4 tsp oil
1 inch cinnamon
2 inch piece ginger
3 tbsp tamarind water
6 cloves garlic
3 green chillies
2 tsp dhansaak masala or sambhaar masala
2 tsp dhania-jeera masala
salt and black pepper powder to taste
(Ground the above masalas)

2 large onion, chopped
2 tomatoes, chopped
2 Bay leaves
1 tsp turmeric
1/2 cup fresh coriander leaves chopped (optional)

Method:


Pressure cook the dals, vegetables for 15 minutes (put enough water and little to more so that all the ingredients in the cooker are covered)
When cooled open the cooker and remove potatoes pieces from the dals and vegetables
Blend the dals and vegetables
Heat oil and fry the chopped onions till brown
Add the ground masalas and bay leaves fry till aroma comes out
Add chopped tomatoes and coriander leaves
Add salt and turmeric powder and fry for 2 minutes
Add the blended dal to the masalas and allow it to boil
Then add potatoes pieces
Allow it to cook (add more water if necessary)
Finally the dal should be little thick
Serve hot with brown rice

Brown Cinnamon Rice

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Ingredients:
2 cups basmati rice washed and soaked for half hour
4 cups water
1 tbsp oil or ghee
2 tbsp sugar
1 inch stick cinnamon
1 tsp salt

Method:


Heat the oil or ghee in a heavy bottomed pan
Add cinnamon & sugar.
Stir continuously till sugar gets brown (do not let it get burnt) on slow flame.
Then add the water & salt, when water boils add the rice
Then let the rice cook on slow flame for about 20 mins.

Baingan Da Bhurtha

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Ingredients

2 brinjals large, seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 tsp. garlic grated
1 tsp. ginger grated
2 red chillies dried crushed
1 tsp. cumin seeds
1 tsp. red chilli powder
1 tsp. dhania powder
1/2 tsp. turmeric powder
1/2 tsp. cinnamon-clove powder (refer)
1/2 tsp. punjabi garam masala powder (refer)
salt to taste
2 tsp. lemon juice
2 tsp. ghee
2 tbsp. oil

Method


Hold the brinjals with stems over fire, to burn skin.
(Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).
When skin blackens, hold under running water.
Skin will not blacken if microwaved. Therefore peel.
Gently scrub off skin. Mash brinjals to a puree.
Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.
Add onions, all dry masalas, except red chilli powder, stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
Simmer for five minutes. Take in serving bowl.
Just before serving, heat ghee in a small pan.
Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
Do not allow the chilli powder to burn.
Garnish with chopped coriander.
Serve hot with tandoori roti, paratha, etc.
Making time: 25 minutes
Makes: 4 servings
Shelflife: Best fresh (1 month on freezing.)

Pista Lassi

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Ingredients
2 cups fresh curds chilled
1 tbsp. sugar
1/2 tsp. cardamom
2-3 Pistas
2 drops pista essence
1/2 cup crushed ice
1 tsp. hot milk

Method


Make coarse powder of pista
Mix sugar in curds till well dissolved.
Just before serving combine all ingredients.
Whip well with a hand or electric beater.
The lassi is ready when it is light and frothy.
Serve well chilled.
Making time: 10 minutes
Makes:1 large glass
Shelflife:best frothy fresh

Sukhi Channa Dal

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Ingredients
1 cup channa dal
1 cup onions slices (thin)
1 tbsp. tender fenugreek leaves or dill leaves (finely chopped)
1" stick cinnamon
2-3 cardamoms
2 cloves
1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
1 tsp. lemon juice
2 tbsp. ghee

Method


Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stirfry till light brown.
Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.
Take care not to mash up dal too much.
Serve hot with rice and kadhi, or paratha and a gravy vegetable.
Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelflife:Best fresh

Aloo (Potato) Tikki

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Ingredients
For crust:
7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned
1/2 tsp. punjabi garam masala
1/2 cup bread crumbs
salt to taste

For filling:
1 cup channa dal cooked & drained
1 tsp. ginger grated
1 tsp. garlic grated
3 green chillies finely chopped
1/2 tsp. cuminseed powder
1 tsbp. coriander
salt to taste

oil for shallow frying

Method


For crust:

Mix all ingredients together thouroughly.
Keep aside.

For filling:

Mash cooked dal coarsely with hands.
Mix in all other ingredients.

To proceed:

Take a tbspful of potato mixture, spread on palm.
Place a tspful of dal mixture in centre.
Roll so as to keep dal mixture inside and potato out.
Press gently into rounded flattish patties.
Shallow fry on a griddle, drizzling oil to crispen crust.
Serve hot with tamarind chutney and green chutney. or with tomato ketchup.
Making time: 30 minutes
Makes: 10-12 patties
Shelflife: Best fresh