Wednesday, 26 November 2014

Kala Chana Sundal

Kala Chana Sundal is an easy and simple sundal dish, perfect for snacks and also goes well as an accompaniment with lunch dishes.

Have a look at my other Sundal Recipes here:

Ingredients:
Kala Chana 1 cup
Salt as per taste
Dry Red Chili 1 or 2,  break and remove the seeds
Oil 1 tbsp
Mustard seeds 1 tsp
Asafoetida 1 tsp
Curry Leaves few
Coconut Freshly grated 2 tbsp
Coriander Leaves Freshly chopped little
Water 

Method:
Wash and soak chana in water for 7 - 8 hours or overnight.

After 7 - 8 hours, drain the water from the chana.
Pressure cook chana for 4 - 5 whistles, by adding fresh water around 2 cups and salt. After the pressure releases,  open the cooker, drain the water and keep chana ready aside.

In a pan heat oil. Once heated, add mustard seeds, dry red chili, curry leaves, asafoetida. As everything splutters add boiled chana to it and Saute until the tempering gets mixed well with it.

Now add grated coconut and coriander leaves. Mix well.

Serve hot.

Sunday, 23 November 2014

Tuvar Methi Ni Dhokli

Tuvar Methi ni Dhokli is made with Tuvar Dana and Methi Bhaji. Its a traditional dish, not so popular. I had in my aunts place. These are simple age old homemade dishes. While making these dishes, its like a get together, as the ladies sit together, chit-chat and keep patting the dhoklis. Then one of them cooks it. Its a bit of a process, but its really good. Though I am a Dal Dhokli fan, this is hardly in my cooking. Since tuvar dana are got seasonally between October to December, this dish is made hardly twice.
Its like a one Pot meal, usually made at weekends or for Dinner.

There are few steps to prepare this dish, also takes time to get prepared as the Dhoklis have to be patted at made. I am sharing the ingredients and method one by one.

Step 1:
For Tuvar Dana:
Ingredients:
Tuvar Dana 1 cup
Salt as per taste
Water 2 - 3 cups

Method:
Wash tuvar dana. Add 2 cups of water and pressure cook for nearly 5 whistles or until dana is done.

Once pressure releases, open and drain the water and keep aside.

Step 2:
For Methi Dhokli:
Ingredients:
Atta / Whole Wheat Flour 1 cup
Methi / Fenugreek leaves 1 bunch
Salt as per taste
Turmeric powder 1/2 tsp
Red Chili Powder 1/2 tsp
Oil 2 tbsp
Water needed for kneading

Method:
Wash Methi / Fenugreek leaves well and chop it. 
{Since I had chopped the leaves in the morning, again I placed the leaves in water just to get back its freshness}.

In a bowl take atta, add salt, turmeric powder, red chili powder, methi leaves{without water}, oil and add enough water and knead to form a smooth dough. Keep aside covering for 15 minutes.

Before staring to prepare the final part of Tuvar Methi Dhokli in Step 3, we have to make the Dhoklis, For that take the dough, knead once and make small balls of it. Take a ball, pat with your fingers like keeping the ball on the left hand palm and tapping it with your right fingers. This is called "Thepwanu" in Gujarati. 
The below pic is the methi dhokli that I have patted by hand.
{You can refer and see picture of Thepwanu in my Dal Dhokli post in step 2}.
Do the same for the remaining dough. This process takes quite a time, so better to sit comfortably and do it.
{Tip: It took me much time to pat and do, so I kept covering the dough with a cloth, else the dough might become dry and loose its softness}.
  Now lets complete the final part of making Tuvar Methi Ni Dhokli.

Step 3:
For Preparing Tuvar Methi Dhokli:
Ingredients:
Readied boiled Tuvar Dana
Readied Methi Dhokli
Salt as per taste
Garlic 2 pods, smashed 
Mustard seeds 1 tsp
Turmeric Powder 1/2 tsp
Green Chili - Ginger paste 1 tbsp {we make and keep this paste stored in fridge weekly}
Oil 1 tbsp
Water 2 cups

Method:
In a deep pan, heat oil. Once heated add mustard seeds. As it splutters, add garlic pods and saute for a second.

Now add boiled tuvar dana, green chili-ginger paste and mix once.

Now add 2 cups of water, salt as per taste and turmeric powder and stir and allow it to simmer in low flame. 

Now we have to add the dhoklis. 

Meanwhile, we have been preparing the Methi Dhoklis{step 2}, 
As the dhoklis are made, start adding them to the simmering pan one by one in step 3
{Note: Add the dhoklis one by one, else they will stick to each other and spoil the dish}.

Close the lid and allow it to simmer for 5 minutes. 
{Tip: Open once and see, if you feel it is become dry, add required amount of water. This dish should not be watery nor too dry, also mix once a while so that dhoklis doesn't stick to the  bottom}.

{The 2 above pics turned dark, because by mistake I pressed some button in my camera} 
As you find the dhoklis have turned soft, transparent, our tuvar methi ni dhokli is ready. Switch off. 

Transfer to a serving bowl and enjoy as it is.

Wednesday, 19 November 2014

Ginger Cardamom Tea

Ginger Cardamom Tea is just perfect for the season these days. Its become chill{though sometimes its really hot}. I am a big Tea person and my mornings and evenings never go without a cup of tea{My husband keeps on telling me to stop drinking much tea, so now  I have reduced a lot and made it to 2 cups}.
Today the weather was chill and cloudy too, so prepared this ginger cardamom tea which goes perfect for the weather. Its easy and simple. 

Each one have their own way of making tea. I make this way, so sharing my way of recipe for 1 cup of tea.

Ingredients:
Milk 3/4th cup
Water 1/4th cup
Tea leaves 1 tbsp
Sugar 11/2 tbsp
Ginger 2 inch piece
Green Cardamom 2
Method:
Firstly smash ginger and cardamom in a mortar and pestle and keep.

Heat a pan, add water and milk together and boil for a minute.

Now add smashed ginger and cardamom, tea leaves and boil it as per desired colour and its strong taste of tea needed.

Now add sugar and boil till it rises up. Give 2 risings and switch off the flame.
Strain it into a cup.

Enjoy it with biscuit or as per personal preference.
This is how I like my tea, but note...
Since I like medium mild tea and not strong, I have switched off as per my desired taste sooner.

You can add sugar and tea leaves as per your personal preference and taste. 

You can change the measurement of milk and water too according  to your preferred taste, by making it more or less of both.

Sunday, 16 November 2014

Tuvar Na Dana Nu Shaak

Tuvar Na Dana nu shaak made this way, is a famous sabji of Surat, and it tastes superb. It gives the true taste of the traditional homemade sabji made at home.
In Gujarati it is known as tuvar dana / Lilva, in Marathi its Turiche Dane, in Tamil its called Thuvara and in English its called pigeon peas. It is usually available in season around October to December.
This sabji goes well with roti, parata and best with Khichdi.

Ingredients:
Tuvar Dana / Lilva / Pigeon Peas 1 cup
Brinjal 3, small variety
Tomato 1/2 , chopped
Green chili paste 1 tsp
Ginger paste 1 tsp
Salt as per taste
Mustard Seeds 1 tsp
Asafoetida a pinch
Turmeric powder 1 tsp
Red chili powder 1 tsp
Water 1/2 cup
Oil 2 tbsp
Freshly chopped coriander leaves few

Method:
Wash tuvar dana and keep ready.
Wash the brinjal, cut its stem and slit from the centre, and cut it into cubes and keep it in a bowl of water. 

In a pressure cooker, heat oil. Once heated, add mustard seeds. As it crackles add asafoetida. Now add tomato, just mix once and add tuvar dana and brinjal {discard the water in which the brinjal  was added} and mix well.

Now add green chili paste, ginger paste, salt, turmeric powder, red chili powder, and give a stir.

Now add 1/2 cup water, stir and close the cooker and cook for 4 - 5 whistles in slow flame. Once the pressure releases, open the cooker transfer to a bowl.

Garnish with freshly chopped coriander leaves. 

Sending this post to Cook With Green announced at Merry Tummy Event.

Saturday, 15 November 2014

Cold Coffee

Cold Coffee is a popular drink and mostly everyone's favorite. Though I am a hard core Tea Lover, I drink Cold Coffee at Coffee Joints:-). Yesterday I gave change to my taste-buds with this simple mild cold coffee, as my evening doesn't go without a cup of tea.

Since I made 1 glass of coffee and divided by 2, I am sharing the ingredients made for 1 full glass.
Ingredients:
Coffee Powder 2 tbsp
Hot Water 4 tbsp
Milk 1 cup
Sugar 2 tbsp
Ice Cubes few

Method:
In a bowl add coffee powder and pour hot water, stir and keep aside for 5 minutes. Now its better to strain the liquid. 
{Note: you can avoid this step and directly use coffee powder in the blender / mixer, but doing this step will add a different taste to the coffee}.
In a blender / mixer add milk, coffee liquid we made, sugar and ice cubes and blend it until done. 
{Tip: I used chilled milk}.

Pour it to serving glass.

Garnish with chocolate powder or left over liquid if little or may be with a scoop of ice cream.

Wednesday, 12 November 2014

Peanut Sundal

Peanut Sundal is one of my favorite sundal dish. Actually all sundal is my favorite :-). This is easy, tasty as well as healthy, perfect for any day. This recipe was pending in my draft from few days, and finally I am posting it today. 

Have a look at my other Sundal Recipes here:

Ingredients:
Peanut 1 cup {raw peanut, not roasted}
Dry Red Chilies 2
Oil 1 tbsp
Mustard Seeds 1 tsp
Asafoetida a pinch
Curry Leaves few
Green Chili 1, slit
Salt as per taste
Freshly Grated Coconut 2 tbsp
Freshly Chopped Coriander leaves 
Water for soaking 2 cups + for pressure cooking 2 cups

Method:
Soak the peanuts in water for about 2 hours.

Now pressure cook with enough water and salt, for around 5 - 6 whistles.
Once the pressure is released, open and drain the water and keep aside.
{Note: The peanut should not have been pressure cooked too much, nor it should be raw enough that the bite gives a raw feel}.

Now lets temper it..
In a pan heat oil. Once heated add mustard seeds. As it starts crackling, add asafoetida, curry leaves, dry red chilies {tear it and add}, and the slit green chili.

Now add the boiled peanuts and saute properly, so that the tempering properly gets mixed with the peanuts.

Add a pinch of salt again{check salt as per taste}.

Now add freshly grated coconut and mix well. Switch off the flame.

Garnish  with freshly chopped coriander leaves and Serve hot.

I Submitted this Post at Announcing Kids Delight Nuts Legumes Event, on the 12th Nov 2014

Saturday, 8 November 2014

Kaddu Ki Sabji

Kaddu Ki Sabji is a easy regular sabji made for lunch accompanying its best with roti and poori.

Ingredients:
Pumpkin 1 cup
Onion 1/2, chopped
Oil 2 tbsp
Mustard seeds 1 tsp
Asafoetida a pinch
Methi seeds / Fenugreek seeds a pinch
Green Chili 1 slit
Curry leaves few
Salt as per taste
Turmeric powder 1 tsp
Red Chili powder 1 tsp
Coriander- Cumin powder a pinch
Water 2 tbsp
Freshly chopped coriander leaves few
Method:
Cut the pumpkin into half. Peel the skin off. Cut into cubes. {This is a difficult process, be careful while doing}.

In a pan, heat oil. Once heated, add mustard seeds. Once it splutters, add asafoetida, methi seeds, green chili and curry leaves and allow it to crackle.

Add onion and saute until it turns soft.

Now add the cubed pumpkin, turmeric powder, salt and just give a stir. Now add 2 tbsp water, and cover with a lid and allow cook until the pumpkin is cooked, almost tender.

Now add red chili powder, coriander - cumin powder and mix well.

Garnish with freshly chopped coriander leaves.

Note:
You can avoid onion. 

The smell of pumpkin with methi seeds leaves out a wonderful aroma.

Wednesday, 5 November 2014

Dal Dhokli as well as my 50th Blog Post

Being my 50th post, I would like to share my experience about my blog. Blogging started for me as a place to write and keep my experiences about cooking while I am / was learning, and I am happy that its now reached to 5oth post. I would also like to tell that the appreciation I am receiving from my reader / blogger friends is helping me in making my blog more better, and also I have been learning a lot through reading and following other food blogs.

Let's move on to the recipe...
Actually being confused what to make for my 50th blog, my husband suggested me to make this dish. So today, I am sharing, a authentic Gujarati  dish called Dal Dhokli. Dal Dhokli is a traditional Gujarati Delicacy, prepared with tuvar dal and lots of add ons. Its a perfect one pot meal, perfect for Sunday lunch.  Here in my husband's place, its generally made on weekends for lunch and accompanied with khakra{brushed with ghee and red chili powder}, and it tastes truly delicious, whereas, in my mothers place its eaten just the way it is, and made for dinner time.

There are Few steps to prepare this dish, and it takes quite a long time to prepare, So I am dividing each step with its ingredients and method one by one.

Step 1:
For dal:
Ingredients:
Tuvar daal 1 cup
Water 2 - 3 cups
Method:
Wash tuvar dal under running water. Add 2 cups of water and pressure cook for nearly 5 whistles or until dal is done. 

Once pressure releases, open and mash the dal with a dal masher. Leave no thick dal piece. 

Now add 1 cup of water into it and keep ready aside.

Step 2:
For Dhokli:
Ingredients:
Atta / whole wheat flour 1 cup
Salt as per taste
Turmeric powder 1/2 tsp
Red chili powder 1/2 tsp
Oil 1 tbsp
Water needed for kneading

Method:
In a bowl, take atta, add salt, turmeric powder, red chili powder, oil and add water and knead to form a smooth dough. Keep it aside covering for 15 minutes.

Before starting to prepare Dal Dhokli next in Step 3 - we have to prepare the Dhokli. For that take the dough, knead a bit again and make small balls of it. Now take a ball, pat with your fingers like keeping the ball on the left hand palm and tapping with your right fingers. This is called as "Thepwanu" in Gujarati. Do the same for the remaining dough. It will take long time, so better to sit comfortably, and complete.
{TipIf its taking a lot of time to pat and do, then do the remaining patting by covering the dough with a lid or cloth, as it will start to become dry and lose it softness}.
{Tip: If it is difficult to do by patting way, then you can make medium size ball, roll it to a roti, and cut into diamond shape and continue, but patting is a traditional way}.

Now let's complete the final part of making dal dhokli.
Step 3
For Dal Dhokli:
Ingredients:
Readied Dal
Readied Dhokli
Salt as per taste
Turmeric powder 1/2 tsp
Red chili powder 1/2 tsp
Green chili - Ginger paste 1 tbsp
Kokum 1 to 2 pieces { soaked in hot water}
Jaggery 1 tbsp
Lemon Juice 1 tbsp
Method:
Take a deep pan, add the dal that we have kept ready with water. Allow it to simmer on slow flame for 2 minutes. Now add salt, turmeric powder, red chili powder, green chili - ginger paste, kokum, jaggery and mix well and allow it to simmer.

Now lets prepare the tempering.
Step 4:
For tempering:
Ingredients:
Oil 1tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Fenugreek seeds just like a pinch or 5 seeds so {we don't want bitter taste}
Asafoetida a pinch
Curry leaves few
Dry Red chili 1
Method:
In a tempering pan, heat oil. Once heated added mustard seeds. As it starts crackling, add cumin seeds, asafoetida, fenugreek seeds, curry leaves and dry red chili.

Now pour it over the dal that is being simmer. 
Let the dal be simmering in slow flame.

Meanwhile, we have been preparing the Dhoklis {step 2}, that we have to add now to the dal that is being simmered. 
As the dhokis are made, add them one by one to the dal that is being simmered. 
{Tip: Add one by one, else all the dhoklis with stick to each other and spoil the full dish}. 

Allow it to simmer in slow flame again for another 5 to 7 minutes. Cover it with a lid, and mix once a while in between, so that the dhoklis do not stick to the bottom. 
As you find the dhoklis have turned soft, transparent, our dal dhokli is done. Switch off the flame, add lemon juice and transfer to a serving bowl.

Garnish with Freshly chopped coriander leaves. 


Serve by pouring Ghee / Lemon Juice / Chopped Onion as per liked.


Submitted this post at -First Blog Anniversary Giveaway! Event, on the 9th Nov 2014

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