daal dhokli

Ingredients

For The Dhoklis1 cup whole wheat flour
1 1/2 tbsp besan
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp asafoetida
1 tbsp oil
1/4 tsp carom seeds (ajwain)
salt to taste

For The Dal1 cup toovar (arhar) dal
2 tbsp ghee
1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
5 curry leaves (kadi patta)
2 cloves (laung / lavang)
2 mm (1") piece cinnamon (dalchini)
1 bayleaf (tejpatta)
2 round red chillies (boriya mirch)
1/4 tsp asafoetida (hing)
5 kokum , soaked
5 tbsp jaggery (gur)
1/2 tsp turmeric powder (haldi)
1/2 tbsp lemon juice
2 green chillies slit green chillies
1/2 tsp chilli powder
1 tsp grated ginger (adrak)
2 tbsp boiled peanuts
salt to taste

The Garnish
4 tbsp finely chopped coriander (dhania)

Method
For the dhoklis

Combine all the ingredients in a bowl and knead into a firm dough using enough water. Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)]. Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides. Cool and cut each chapati into diamond or square shapes and keep aside.

For the dal

Clean, wash and drain the dal. Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.

Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside. Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, round red chillies and asafoetida, mix well and sauté on a medium flame for 1 minute.Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well. Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.

How to proceed

Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently. Simmer for 5 to 7 minutes, while stirring occasionally. Serve hot garnished with coriander.

baked pasta

 

 

 

 

 

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Method

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

soya chili

1 small cup of soya chunks
8 flakes of garlic
4 to 5green chillies
1small sized capsicum, finely chopped
2 to 3 tbsp chopped spring onions
4 tbsp oil
little coriander (dhania) leaves

Method

Soak soya chunks in warm water and salt for 15 mins and give one pressure to it.Cool and squeeze out all water and soak it in a large bowl.Mix all ingrdts of the marinade in it set aside for 15 mins-in a heavy bottom pan or kadai.Heat 2 tbsps oil and fry the soya chunks for 5 mins till dry.Meanwhile in a pan take remaining 2 tbsps oil and fry the soya chunks for 5 mins till dry,

Meanwhile in a pan take remaining 2 tbsps oil and fry garlic,.Then add green chilly ,and onion to it frt for 2 mins add capsicum fry for a min- addThis to chunks and fry for 5 mins add spring onions and serve hotSprinkling fresh corriander leaves on top and little pepper.

sabudana vadas

Ingredients

1/2 cup sago (sabudana)
1 cup boiled and mashed potatoes
1/4 cup rajgira flour
1 tsp grated ginger (adrak)
1 to 2 green chillies, chopped
1/2 tbsp lemon juice
2 tbsp chopped coriander (dhania
salt  to taste

Method

Wash the sabudana. Drain and keep aside for about 2 hours. If necessary, sprinkle a little water to moisten the sabudana.

Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.

Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.

Serve hot with green chutney.

stuffed pasta

1 lb fresh or 1 10oz pkg frozen spinach (thawed)
15 oz. Ricotta cheese
1 c. (about 4 oz.) grated Parmesan
2 tbsp. fennel seeds
2 tbsp. chopped fresh basil or 2 tsp. dried, crumbled
3 garlic cloves, minced
Salt and pepper
3 1/2 c. marinara or spaghetti sauce
32 jumbo pasta shells, freshly cooked
Additional grated Parmesan

If using frozen spinach, squeeze dry. If using fresh, cook, covered, for 2-3 minutes in 1/4 cup boiling water; drain.Transfer spinach to large bowl. Add Ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.Preheat oven to 350°F.Spoon 1/2 cup marinara sauce evenly over bottom of 9"x13"x2" baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.

kaddu ki sabji

ingredients

1 small pumpkin/kaddu

1/4 tsp fenugreek seeds/methi seeds

1 tsp cumin seeds/jeera

1 or 2 dry red chilies (optional)

1/2 tsp red chili powder

1/2 tsp turmeric powder

1/4 tsp garam masala powder

1 tsp dry mango powder/amchur

1 tsp sugar or 2 tsp crushed jaggery

2 tbsp oil

3/4th cup or 1 cup water

a few chopped coriander leaves for garnishing (optional)

rock salt/sendha namak or common salt if not making during fasting

 

Method:Wash the pumpkin.,peel and chop the pumpkin.in a pressure cooker or pan heat oil,add the fenugreek seeds and cumin seeds and fry for a minute on a low flame.Now add the red chilies and fry for some 15 seconds.Add the chopped pumpkin and all the dry spice powders except garam masala and dry mango powder.Add the sugar or jaggery,mix the pumpkin with the rest of the spices and sugar/jaggery.Add water and salt.cover the cooker with a lid and pressure cook for 7-8 minutes.

if you do have a pressure cooker than cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy.Now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder. Stir the mashed pumpkin well and cook for minute or two.if the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid. the sabzi should not be dry nor watery, just in between.garnish with coriander leaves and serve hot.

gajar ka paratha

 

 

 

 

 

 

Ingredients

• 3 carrots (gajar )grated,
• ½ cup chopped coriander,
• 3 green chillies finely chopped,
• ½ tsp grated ginger,
• 1 tsp cumin seeds (jeera) powder,
• 1 tsp coriander (dhania) powder,
• ½ tsp red chilli powder,
• ½ tsp carom seeds,
• ½ tsp salt (as per required),
• 2 tbsp curd (dahi),
• 4 cups whole wheat flour ( gehun ka atta),
• Ghee for cooking.

Method:

Combine all ingredients in a bowl, mix well and then knead into soft dough, using very little water Cover the dough for 15 mins and keep it for 15 mins. Make small balls of the dough . Flatten these balls and roll like any other parantha. Pre heat the griddle (tava). Cook each Paratha with very little ghee, till golden brown spots appear on both the sides. Serve hot with curd or pickle