Dal Dhokli (Dumlpings in Lentil Curry)
Ingredients
For Dal
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• 1/2 tsp chilli powder.
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• l/2 tsp chilli powder.
For the dhokli :
• 1 cup wheat flour (aata).
• 1/2 tsp turmeric.
• 1/2 tsp chilli powder.
• 1/2 tsp asafetida.
• Oil.
• Salt to taste.'
Method
1. Boil the dal and the peanuts in a pressure cooker till soft. Keep aside.
2. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal.
3. Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste.
4. To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water.
5. Knead well and roll out into 10 cms discs.
6. Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture.
7. When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire.
8. Garnish with coriander leaves and serve hot.
Showing posts with label rajasthan recipes. Show all posts
Showing posts with label rajasthan recipes. Show all posts
Gatte Ki Sabji
ingredients
• Besan 200 gm
• Dhaniya 1 tsp.
• Ghee 2 tbsp.
• Curd 250 gm
• Salt 1 tsp..
• Oil 2 tsp.
• Red chilly powder 1 tsp.
• Haldi a pinch
Method
1. Mix besan while adding ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
12. Finally put the tadka of red chilly powder
• Besan 200 gm
• Dhaniya 1 tsp.
• Ghee 2 tbsp.
• Curd 250 gm
• Salt 1 tsp..
• Oil 2 tsp.
• Red chilly powder 1 tsp.
• Haldi a pinch
Method
1. Mix besan while adding ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
12. Finally put the tadka of red chilly powder
Papad ki sabzi
Ingredients
* 200 gm papad (fried and broken into 2/3 inch pieces)
* 6 tbsp ghee
* 300 gm yogurt
* 1 tsp cumin seeds
* 2 tbsp coriander powder
* 1 tsp red chilly powder
* 4 tbsp ginger-garlic paste
* 1 tsp chopped ginger
* 1 tbsp chopped green chillies
* 2 tbsp chopped fresh coriander
* Salt to taste .
Method
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
3. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies.
4. Then add the beaten yogurt and fry for another 3 minutes.
5. Add 1 cup of water and bring to a boil.
6. Put the papad pieces into the boiling gravy and lower the flame to a simmer and
7. cook for 6 - 7 minutes.
8. Season to taste, remembering that papad is already salted.
9. Garnish with fresh coriander.
* 200 gm papad (fried and broken into 2/3 inch pieces)
* 6 tbsp ghee
* 300 gm yogurt
* 1 tsp cumin seeds
* 2 tbsp coriander powder
* 1 tsp red chilly powder
* 4 tbsp ginger-garlic paste
* 1 tsp chopped ginger
* 1 tbsp chopped green chillies
* 2 tbsp chopped fresh coriander
* Salt to taste .
Method
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
3. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies.
4. Then add the beaten yogurt and fry for another 3 minutes.
5. Add 1 cup of water and bring to a boil.
6. Put the papad pieces into the boiling gravy and lower the flame to a simmer and
7. cook for 6 - 7 minutes.
8. Season to taste, remembering that papad is already salted.
9. Garnish with fresh coriander.
Dal Bati Churma
Dal Bati Churma (Puffed dough dumplings with lentil curry )
Ingredients
For dal
• 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
• 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
• 3 onions, chopped finely.
• 2 tomatoes, chopped finely.
• 2 tsps garam masala powder.
• 2 tsps chilli powder.
• 1 tsp turmeric powder.
• 1 tbsp ginger-garlic paste.
• 2 green chillies, slit lengthwise.
• 2 tbsps cream
• 4 tbsps ghee.
• 1 cup coriander leaves, chopped finely.
• Oil.
• Salt to taste.
For dumplings
• 5 cups whole wheat flour, sieved.
• 1 cup ghee, melted.
• 2 tbsps curd.
• Salt to taste.
Method
1. Pressure cook rajma and black gram till it becomes soft.
2. Heat 4 tbsps oil.
3. Add onions. Brown them.
4. Add ginger-garlic paste and tomatoes. Fry.
5. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
6. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
7. Roll into lemon-sized balls.
8. Cover and keep for one hour.
9. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
10. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.
Ingredients
For dal
• 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
• 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
• 3 onions, chopped finely.
• 2 tomatoes, chopped finely.
• 2 tsps garam masala powder.
• 2 tsps chilli powder.
• 1 tsp turmeric powder.
• 1 tbsp ginger-garlic paste.
• 2 green chillies, slit lengthwise.
• 2 tbsps cream
• 4 tbsps ghee.
• 1 cup coriander leaves, chopped finely.
• Oil.
• Salt to taste.
For dumplings
• 5 cups whole wheat flour, sieved.
• 1 cup ghee, melted.
• 2 tbsps curd.
• Salt to taste.
Method
1. Pressure cook rajma and black gram till it becomes soft.
2. Heat 4 tbsps oil.
3. Add onions. Brown them.
4. Add ginger-garlic paste and tomatoes. Fry.
5. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
6. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
7. Roll into lemon-sized balls.
8. Cover and keep for one hour.
9. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
10. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.
Dahi Kadi
Ingredients
• Yoghurt,sour 2 cups
• Jaggery 2 tbsp.
• Bengal gram flour 2 tbsp.
• Ginger 1" piece
• Curry leaf stalks 2-3 nos.
• Coriander leaves 1/2 cup
• Green chilies 2 nos.
• Salt To taste
For Tempering
• Cinnamon 1" piece
• Cloves 5 nos.
• Fenugreek seeds 1/4 tsp.
• Cummin seeds 1/2 tsp.
• Asafoetida powder 1/4 tsp.
• Oil 1 tbsp.
Method
1. Whip the sour yoghurt and add enough water to obtain a pouring consistency.
2. Add gram flour to it and set aside.
3. Scrape the ginger and finely chop and slit green chilies in two and set aside.
4. Chop the jaggery, wash, chop the coriander leaves and set aside.
5. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste.
6. Heat oil in a pan.
7. Add mustard seeds, cumin seeds and curry leaves.
8. Add slit green chilies and asafoetida.
9. Add the yogurt mixture and stir constantly till it boils.
10. Cook on slow flame for 5-8 minutes.
11. Serve hot with white steamed rice or khichdi
• Yoghurt,sour 2 cups
• Jaggery 2 tbsp.
• Bengal gram flour 2 tbsp.
• Ginger 1" piece
• Curry leaf stalks 2-3 nos.
• Coriander leaves 1/2 cup
• Green chilies 2 nos.
• Salt To taste
For Tempering
• Cinnamon 1" piece
• Cloves 5 nos.
• Fenugreek seeds 1/4 tsp.
• Cummin seeds 1/2 tsp.
• Asafoetida powder 1/4 tsp.
• Oil 1 tbsp.
Method
1. Whip the sour yoghurt and add enough water to obtain a pouring consistency.
2. Add gram flour to it and set aside.
3. Scrape the ginger and finely chop and slit green chilies in two and set aside.
4. Chop the jaggery, wash, chop the coriander leaves and set aside.
5. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste.
6. Heat oil in a pan.
7. Add mustard seeds, cumin seeds and curry leaves.
8. Add slit green chilies and asafoetida.
9. Add the yogurt mixture and stir constantly till it boils.
10. Cook on slow flame for 5-8 minutes.
11. Serve hot with white steamed rice or khichdi
Gatte Ka Pulao
Ingredients
For the gattas
• 1 cup Bengal gram flour (besan)
• 1 teaspoon chilli powder
• teaspon fennel seeds (saunf)
• ½ teaspoon ajwain (carom seeds)
• 1 tablespoon curds
• 2 tablespoons oil
• salt to taste
• oil for deep frying
For the pulao
• 1½ cups cooked long grain rice
• 1 onion, sliced
• 1 cardamom (elaichi)
• 2 cloves
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon mustard seeds (rai)
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon chilly powder
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon garam masala
• 1 tablespoon oil
• salt to taste
• Paste of 4 cloves garlic
• Paste of 2 green chillies
• 1 tsp ginger paste
• 2 tbsp onion paste
• chopped coriander
Method
For the gattas
1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll.
3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
4. When cooked, drain the gattas and keep aside.
5. Cut the gattas into small pieces when cool.
6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.
How to proceed
1. Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside.
2. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida.
3. Add the prepared paste and sauté for 4 to 5 minutes.
4. Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well.
5. Serve hot, garnished with coriander.
For the gattas
• 1 cup Bengal gram flour (besan)
• 1 teaspoon chilli powder
• teaspon fennel seeds (saunf)
• ½ teaspoon ajwain (carom seeds)
• 1 tablespoon curds
• 2 tablespoons oil
• salt to taste
• oil for deep frying
For the pulao
• 1½ cups cooked long grain rice
• 1 onion, sliced
• 1 cardamom (elaichi)
• 2 cloves
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon mustard seeds (rai)
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon chilly powder
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon garam masala
• 1 tablespoon oil
• salt to taste
• Paste of 4 cloves garlic
• Paste of 2 green chillies
• 1 tsp ginger paste
• 2 tbsp onion paste
• chopped coriander
Method
For the gattas
1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll.
3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
4. When cooked, drain the gattas and keep aside.
5. Cut the gattas into small pieces when cool.
6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.
How to proceed
1. Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside.
2. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida.
3. Add the prepared paste and sauté for 4 to 5 minutes.
4. Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well.
5. Serve hot, garnished with coriander.
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