Daal Dhokli

Dhoklis can be prepared in two ways.

Meethi(Gali) Dhokli
Teekhi Dhokli

in meethi Dhookli one of the ingredient is tuvar daal and its sweet in taste.
In teekhi Dhokli instead of daal only water and Dodkya(Big okras??) or methi leaves are used to prepare gravy.Its hot and spicy.

Lets prepare Meethi Daal Dhokli

To prepare Dhoklis which is common in both,you need

Ingredients

.. 1 bowl wheat floor (Garmarit), should not be fine floor.
.. 1 tea spoon dry dill (ajvayan).
.. Turmeric.
.. salt
.. Oil
.. Hing

Procedure

1.. Add all spices including 2 tea spoon oil into floor.Make a dough.
2.. Make big roti.Cut that into small circles using pepsi bottle lid.
You can Cut into small square pieces using knife.Thickness of the roti should be
medium.
3.. Boil the dhoklis into water for half hour.
the raw dhoklis are ready..

For gravy of meethi (Gali) Daal Dhokli

Ingredients are

.. 1 bowl cooked tuvar daal paste.
.. oil
.. Cumin
.. Mustard.
.. Tamarind
.. Jaggery/Sugar
.. mustard
.. Red Chilly
.. Salt.

Procedure

1..Take oil into pan for tadka.
2..Splutter mustard,cumin.
4..Add red chilly.
5..Add daal paste.
6..Add dhoklis.
7..Pour water to make gravy as u require.
8..Add salt,jaggery,tamarind,some hing.

Serve hot.


For teekhi dhokli

Ingredients

..Dodkya/methi leaves.
..Hing
..Salt
..Oil
..Turmeric
..Cilantro
..Red Chilly

Procedure

1..Take a pan.Put oil
2..Add mustard,Cumin.
3..Add Dodkya/methi
4..Add water and cooked dhokli..
5..Add salt,hing,turmeric.

Garnish with Cilantro.

Serve hot.

R..Kani ne Khichadi

Its same like Sabudana Khichadi. Only difference is.. instead of sabudana we use

rice (kaani).

Ingredients

.. 1 Bowl Rice (kaani :- crushed rice)
Cen use rice leftover,when you clean rice with seave.
.. 1 1/2 Bowl water
.. 1/2 bowl peanut powder.
.. Salt
.. Red Chilly
.. Sugar
.. Oil/Ghee
.. Cumin
.. Green chilly minced.
.. Cilantro
.. Lemon
Procedure

1.. Boil rice in a pressure cooker/Rice steamer.
2.. Take out when cooked n spread it in a tray.Allow it to cool.
3.. Take ghee in a pan.
4.. Add cumin,red chilly,green chilly.
5.. Add rice.
6.. Mix well.
7.. Add salt sugar and peanut powder.
8.. Mix well.
9.. Garnish with chopped cilantro.
Serve hot with lemon and yogurt.

(#)..Daal Baati(Photograph)

Gujarati Dish Daal Baati

Baati

Ingredients

.. 3 Cups Wheat floor.It should be thick and not fine floor.(Garmarit)
.. 1 tea spoon dry dill(ajvayan) seed.
.. Salt
.. 1 pinch Soda
.. Oil
.. Ghee


Procedure

1..Add oil,salt in floor .Make little soft dough. add little more water.
2..make a ball of medium sice using your hand palms.Press it.
3..Press it it becomes flat.Apply some oil on it.
Fold the flat portion so that i becomes.lillte flat circle like a thick cookie
shape.
4..Boil these cookie shaped balls in water for 1/2 an hr.
5..Roast them directly on hot plate or gas flame.
You can deep fry them in oil if you want.
6.. after roasting them deep them in metled ghee(optional).

you can cut the baati into two halves . So that it will be convenient to roast or deepfry..

Serve it with Khaati Daal,Ghee,Sugar.

Daal

Ingredients

.. 2 bowls Tuvar daal, boiled n paste
.. jaggery/sugar
.. tamarind/lemon
.. methi powder
.. cumin powder
.. dhaana powder
.. salt,
.. kaala masala
.. red chilly
.. Green chilly paste
.. Ginger garlic powder
.. turmeric
.. Hing
.. Mustard seeds
.. Oil


Procedure

1..Put oil in a pan.Splutter mustard, add ginger garlic paste, chilly paste, all
dhaana,jeera,methi powder,turmeric etc.
2..Add daal paste.
3..Pour water as u require.
4..salt, sugar/jaggery,tamarind/lemon according to your taste.
5..Add kaala masala.

note: more lemon/tamarind and sugar/jaggery tastes good..


Chandulaal

take one baati..mash it..add sugar and lots of ghee into it.. mix well
your chandulaal is ready. Goes well with spicy daal baati.. Good dessert at the end.
After a heavy meal of daal baati.. :)

Patarveliya

Gujarati Patarveliya / Patra

Ingredients

..1 bowl Chana Daal
.. Salt
.. Soda
.. Turmeric
..1 tea spoon green chilly paste
..1 tea spoon Garlic paste
..1 bowl wheat floor
..1 tea spoon sesame seed
..2 tea spoon dry roasted grated coconut
..1 tea spoon garam masala
.. Cilantro

Procedure

1.. Soak daal for 2-3 hours.Make thick paste.
2.. Add garlic,soda,chilly,salt.
3.. Take wheat flour, add some oil and salt into it.Make a dough like
puris or parathas.
4.. Make thin tortillas/rotis of the dough.
wrap the paste into it.make s circular roll.
5.. Put that onto seave.Put it into steamer n steam for 10 min.
6.. Cut the roll into small circular pieces.
7.. In a pan add oil,rai,jeera,khas khas,Coconut and steamed patra into it.
8.. Stir till it becomes golden brown.
9.. Add masala(optional), chopped cilantro.

Serve with tamarind sauce.

instead of rolls you can make modak type circular shape..Cut the ball into four pieces from center..


Naaranga

You can take the paste of daal we made

Put a cloth on seave.Make small balls of paste
put on to it. Steam them.Add cilantro into paste.
Naaranga are ready.
Serve hot with Oil.

Tuvar Daal Dhokla

Gujarati Tuvar ne daal na Dhokla

Gujarati's love all types of dhoklas.. Here is one of my favorite.
It is for those who loves spicy and very hot food.
Tuvar daal dhoklas are rich in protein . No oil no fats and tastes terrific...
Dhoklas are not spicy at all but the chutney along with which they are served is made up of red dry chillies.

Ingredients

..1 bowl tuvar daal.
..1/4 chana daal.
..1 tea spoon Garlic paste
..1 tea spoon green chilly paste
.. Cilantro
.. Hing
.. Turmeric
.. Salt
.. Soda (Sodium Bicarbonate)


Procedure

1.. Soak all daals in water for 3-4 hrs.
2.. Make a thick paste and add garlic and chilly paste into it.
3.. Add all spices .Add soda keep aside for half an Hour.
4.. Greace plate,make a thin layer of paste.Steam in a steamer like idli.

Cut into triangular or square pieces.Serve with red hot chutney.


For Chutney

Ingredients

1..Dry Red chilly
2..Garlic
3..Salt
4..Grated dry coconut.
5..Oil
6..Mustard Seeds
7..Hing

3:1 proportion of chillies in coconut.

Procedure

1..Soak dry red chilly in water for 2-3 hrs.
2..Grind it along with garlic,salt,cumin. .
3..Add coconut.
4..Add Rai..jeers tadka at the end.

serve hot dhoklas with this yummy chutney

Handvo

Gujarati Dish Handvo

There are two types of Handva famous among gujjus..
Teekho handvo ane Beri no (Sweet) Handvo

Since I am not a very big fan of sweets here we go with Teekho Handvo.
Its My one of the fav dish..:)..I miss mom's cooked Handvo a lot . Nothing tastes like that :)..

Time : 45 min to bake
High in proteins.

Ingredients

..1 bowl Tuvar Daal
..1 bowl rice
..1 tea spoon Garlic paste
..1 tea spoon green chilly paste
..1 tea spoon sesame seed
..1 tea spoon cumin
..1/2 tea spoon mustard.
..1/2 bowl grated dudhi(bhopla)/cucumber/cabbage
..salt
..turmeric
..Hing
..1/4 tea spoon Soda(sodium bicarbonate)

Procedure

1.. soak daal and rice 1 night in water.
2.. make a thick paste. Ferment it .Will take 12 hrs more
if possible keep it in sun or under the gas stove inside oven. Where
it will ferment faster.
3.. Add garlic,chilly,hing,turmeric,salt,soda & cabbage.
Stir well.
4.. Grease Oven pot and pour the paste into it.Bake for 45 min.Set medium
temperature.
5.. Tadka :
Put oil in pan, Add mustard seed. Allow them to splutter.
Add sesame,cumin into hot oil.
6.. Spread it evenly on the baked handvo.

Serve Hot.

With the leftover handva. You can cut it into small pieces n give a tadka once again.
Tastes awesome :).

Navratan Korma (Italian Style)

Navratan Korma


Ingredients

* 3 tablespoons vegetable oil, divided
* 1/3 cup mixed nuts (cashews, pistachios, almonds)
* 1 medium onion, grated
* 1/2 teaspoon garlic paste
* 1/2 teaspoon ginger paste
* 1 (8 ounce) can tomato sauce
* 1 teaspoon cayenne pepper
* 1/2 teaspoon ground turmeric
* 2 teaspoons ground coriander
* 1 teaspoon garam masala
* 1 cup water
* 1/4 cup raisins
* 1/2 cup chopped carrots
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped fresh green beans
* 1/2 cup green peas
* 1 cup chopped potatoes
* 4 ounces paneer, cubed
* 1/4 cup milk
* 1/4 cup heavy cream
* salt to taste

Cooking Instructions

Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet,
cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender.
Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric,
coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and
potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.

Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden
brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then
stir into the skillet with the vegetables.

Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3
minutes. Season with salt to taste.