Indian Recipes
Gujrati Dal Dhokali Recipe
Ingredients
1. Wheat flour (200gms)
2. tuvar dal (250gms)
3. ground nuts (50gms)
4. green chilies (3)
5. mustard seeds (1tbsp)
6. tamarind (1tbsp)
7. green chili paste (1tbsp)
8. cashewnut (25gms)
9. tomatoes (2)
10. cinnamon (2)
11. turmeric powder (1tbsp)
12. salt (to taste)
13. brown sugar (100gms)
14. Ajama (1tsp)
15. oil (4 to 5 tbsp)
16. oil (3 to 4 tbsp)
17. cilantro leaves (1/2c)
18. red chilli powder (2tbsp)
19. garam masala (1tbsp)
20. coriander leaves (for garnish)
Method of preparation:-
1. Take a bowl, sieve wheat flour in it. Then add ajama, turmeric powder, red chili powder and salt in it. Mix it well and add oil in it and then knead it to make dough. Keep it aside.
2. Take tuvar dal, wash it and put it in pressure cooker and then cook it for about 3 whitles. Now take off the pressure cooker from the heat.
3. Take a pan, heat 3 to 4 tbsp ghee or oil in it. Add cinnamon and cloves in it and then add mustard seeds in it. Fry them and then add green chilies, curry leaves and asafoetida in it.
4. Now put the Tuvar dal in it and add water of brown sugar and tamarind, garam masala, cashew nuts, ground nuts and red chili powder in it. Mix all these ingredients well.
5. Add 2 cups of water, turmeric powder and salt and tomato pulp in it. Now keep the dal to boil. Take dough and make rotis of it and then cut them into pieces and then put these pieces of rotis in dal.
6. Boil it for about 10 minutes and then take off the pan from heat. Garnish it with coriander leaves and cilantro leaves and then serve the dal dhokali.
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Osaman Recipe
Ingredients
1. Roasted peanuts (2tbsp)
2. red grams divide masoor dal (150gms)
3. curry leaves (12)
4. tamarind pulp (2tbsp)
5. grated jaggery (2tbsp)
6. oil (2tbsp)
7. asafoetida (1 big pinch)
8. fenugreek seeds (1/2tsp)
9. mustard seeds (1tbsp)
10. cumin seeds (1tsp)
11. turmeric powder (1/2tsp)
12. sliced green chillies (4)
13. chopped coriander leaves (2tbsp)
14. water (4tbsp)
15. salt (to taste)
Method of preparation:-
1. Take a bowl, put tamarind pulp in it. Add 4 tablespoon of water in it and then mix it. Take lentils in a bowl, wash them and then keep them to boil in water in a pan and then keep it to simmer over low heat.
2. When the lentils are nearly to cook then add tamarind water, jaggery, green chillies, turmeric, salt and peanuts in it. Keep it to simmer until the lentils get cooked.
3. Take a small pan, heat oil in it. Add mustard seeds in it, when they splutter then mix curry leaves, cumin seeds, fenugreek seeds and asafoetida in it. Now pour this mixture of spices into the dal. Garnish it with chopped coriander leaves and serve it hot.
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Masala Supari Recipe
Ingredients
1. Pot masala (1tbsp)
2. chickai supari (125gms)
3. nutmeg powder (1/4tsp)
4. coconut scrapped (1/2c)
5. cloves (8 to 10)
6. poppy seeds or khuskhus (4tbsp)
7. fennel seeds or aniseed (1c)
8. cardamom (8 to 10)
9. bhardi supari (250gms)
10. vegetable fat or ghee (2tbsp)
Method of preparation:-
1. Take a pan, place it over low heat. Roast poppy seeds, coconut, cardamom, aniseeds and cloves in the pan one by one. Then crush the cloves, cardamom, aniseed and poppy seeds in a grinder.
2. Now take supari and break it into pieces. Take a pan, heat ghee in it and fry the supari in it until it turns golden. Take off the pan from heat and then add the remaining ingredients in it and then mix them well. Keep it to cool and then serve it.
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Masala Puri Recipe
Ingredients
1. Wheat flour (1c)
2. ajwain (1/4tsp)
3. red chili powder (1/2tsp)
4. asafoetida (a pinch)
5. oil (for frying)
6. salt (to taste)
Method of preparation:-
1. Take wheat flour, sieve it in a bowl and then add salt in it. Add all ingredients of masala in the bowl and mix them. Add enough water in it to make dough.
2. Knead the dough to make soft. Cover the bowl and keep it aside for about half an hour. Make small balls of dough and then roll them on flat surface to make puris.
3. Take a kadai, heat oil in it and then deep fry the puris in it. When the puris turn lightly brown in color then drain them and serve them hot with any type of curry.
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Makai Na Bharta Recipe
Ingredients
1. Fresh corns (1kg)
2. tomatoes (3medium)
3. cumin seeds (1/2tsp)
4. onions (3medium)
5. oil (2tbsp)
6. green chillies (6 to 7)
7. garam masala powder (1/2tsp)
8. turmeric powder (1tsp)
9. coriander powder (1tsp)
10. chopped coriander leaves (for garnish)
11. salt (to taste)
12. red chilli powder (1tsp)
Method of preparation:-
1. Take fresh corns and boil them. Take a blender, put the boiled corns in it and grind them coarsely in it. Take onions and finely cut them. Wash and cut the tomatoes and green chilies.
2. Take a kadai, heat oil in it and then add cumin seeds in it and fry them. Add the onions in kadai and fry them until they turn light brown in color. Now add green chillies and fry them for about ½ minute.
3. Add turmeric powder, garam masala powder, red chili powder, salt and coriander powder in it. Mix all these ingredients well. Fry them and then add the tomatoes in it.
4. When the tomatoes get cooked then add little water, salt and corn in it. Fry it by stirring for about 5 to 10 minutes. Garnish it with chopped coriander and serve it hot.
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Lasaniya Batata Recipe
Ingredients
1. Bengal gram flour or besan (1c)
2. oil (2tbsp)
3. yogurt (1/2c)
4. baby potatoes (300gms)
5. chopped garlic (10 cloves)
6. cumin seeds (1tsp)
7. coriander powder (2tsp)
8. garam masala powder (1/2tsp)
9. chopped coriander leaves (1tbsp)
10. red chilli powder (3/4tsp)
11. oil (to fry)
12. turmeric powder (1tsp)
Method of preparation:-
1. Take potatoes, remove the skin and cut them from the center. Take a pan, heat oil in it and then fry potatoes in it until they turn brown over medium heat.
2. Take a kadai, heat 2 tablespoon of oil in it and then fry cumin seeds in it. Then fry the cut garlic in it for about 1 minute. Now add gram flour and fry it over low heat for about 5 minutes. Add garam masala powder, turmeric powder, red chilli powder and coriander powder in it and then fry them for about 1 minute.
3. Take off the kadai from heat and then mix curd and a little water in it. Mix and fry it and then add fried potatoes and chopped coriander leaves in it. Fry them over low heat for about 10 to 15 minutes. Garnish it with chopped coriander leaves.
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Gujarati Khichu Recipe
Ingredients
1. fine quality rice (1c)
2. green moong dal (1c)
3. peppercorns (1/4tsp)
4. turmeric powder (1/4tsp)
5. water (5 c)
6. clarified butter or ghee (1/4c)
7. salt (to taste)
Method of preparation:-
1. Take a bowl, mix rice and moong dal in it. Wash and soak it and then drain it. Take a pressure cooker; add rice and dal mixture in it. Add peppercorns, salt, turmeric powder and 5 cups of water in it.
2. Cook it for about 3 to 4 whistles and then take off the cooker from flame and keep it aside. Then take it out from the cooker and mix ghee in it. When the khichu gets ready then serve it hot with kadhi and papad.
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Golpapadi Recipe
Ingredients
1. Whole wheat flour or gehun ka atta (1c)
2. poppy seeds (1tsp)
3. ghee (5tbsp)
4. desiccated coconut (1tsp)
5. cardamom powder (1/4tsp)
6. jaggery (3/4c)
Method of preparation:-
1. Take a thali of 6 inch diameter, grease it with oil and then sprinkle the poppy seeds on it.
2. Take a frying pan, melt ghee in it and then add wheat flour in it. Cook the flour in it until it changes its color to golden brown by stirring it.
3. Take off the pan from heat and then add coconut, cardamom and jaggery in it. Mix it well. When the jaggery gets mixed then spread this mixer into the thali of poppy seeds. When the mixer is still warm then cut it into diamond shapes. When it gets cool then store in a air tight jar.
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Raw Beetroot Salad Recipe
Ingredients
1. Grated beetroot (2c)
2. fresh grated coconut (2tbsp)
3. lime juice (1tsp)
4. salt (1/4tsp)
5. sugar (1/4tsp)
6. chopped coriander leaves (1tbsp)
For Seasoning:-
1. Mustard seeds (1/4tsp)
2. black pepper powder (1/4tsp)
3. oil (1tsp)
4. cumin seeds (1/4tsp)
5. green or red chilies (1 to 2 or to taste)
6. asafoetida (a pinch)
Method of preparation:-
1. Take a pan, heat oil in it. Fry cumin seeds and mustard in it. When they splutter then add chili pieces. Add asafoetida and black pepper powder in it. Take off the pan from heat and keep it to cool.
2. Take a salad bowl; add grated beet, lime juice, coconut, salt, coriander leaves and sugar in it. Mix all these ingredients and then add the cooled seasoning in it. Again mix it properly.
3. Now the salad is ready to serve. Serve it immediately or keep it in the refrigerator for about 30 minutes to cool.
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Farsi Puri Recipe
Ingredients
1. Crushed ajwain (1 tea spoon)
2. crushed black pepper (1 tea spoon)
3. wheat flour (250 gms)
4. oil (4tbsp)
5. whole jeera (1 teaspoon)
6. salt to taste
Method of preparation:-
1. Take a bowl, add some wheat flour in it. Then add oil, crushed black pepper, whole jeera, salt and ajwain and a little water. Mix all ingredients with your hands to make dough.
2. Knead the dough to make it soft. Keep it for half an hour. Then make small balls of dough and then roll them on flat surface to make the puris.
3. Take a frying pan, heat oil in it and then deep fry the puris in it. When they get fried then take them out in a dish. Keep them to cool and then store them in a container. Enjoy these Farsi puris with tea.
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