Thursday, September 20, 2018

"Dabeli"...a very famous street food, originating from Kutch, Gujarat means "pressed" in Gujarati language.
 Spicy potato mixture is stuffed in between 2 buns or 2 pav buns, some chopped onions and pomegranates are strewn on top, some red garlic chutney and sweet chutney smeared, and some masala peanuts topped, and grilled slightly on tava.
Home made Dabeli masala powder has been used here.





Ingredients

For the Dabeli masala

Coriander seeds - 2 tbsp
Cumin/jeera - 3/4 tsp
Fennel/saunf - 3/4 tsp
Clove - 2
Pepper - 3/4 tsp
Cinnamon - 1 small piece
Star anise - 1 1/2
Bay leaves - 2
Dry kopra - 2 tbsps
Red chillies - 3-4
Sesame seeds - 3/4 tsp

After dry roasting, and little bit cooling, powder it nicely in a blender, then mix in

Black slat - 3/4 tsp
Chilli powder - 2 tbsps
Oil - 1 tbsp
Sugar - 3/4 tsp

The dabeli masala powder



Buns - 20
Boiled potatoes - 8-9, mashed
Sweet chutney - 2 tbsps
Onion - 1, finely chopped
Pomegranate arils - 2 cups
Masala peanuts - 11/2 cups (store bought). If masala peanuts are not available, roasted and salted peanuts can be used.
Coriander leaves for garnishing
Fine sev , as needed (store bought)
Ghee as needed to toast the buns
Red garlic chutney and sweet chutney as needed to spread over the buns







To season

Oil - 3 tsps
Jeera/cumin - 1 tsp

Recipe cuisine: North Indian; Category: Chat/snack/starter
Prep time: 30 mts; Cooking time: 2 mts for each bun
Recipe source: Tarla dalal


Jeera seasoned in oil


Boiled, mashed  potatoes added and 2-3 tbsps of dabeli masala added


mixed well


Sweet chutney added


Switched off, and since my pan was a shallow one, I let it set flatly on the pan itself. Then spread the chopped onions over it


Then spread the pomegranate arils


then top the masala peanuts


Then the finely chopped coriander leaves


Spread red garlic chutney on one side of the bun and the sweet chutney on the other side


Tightly pack the stuffing on one side


Add some more pomegranates, masala peanuts and sev


Buns, filled, waiting to be closed by another half 



Toast both sides with desi ghee


Dab some more sev on the sides


Serve the tasty Dabelis!!



This post first appeared in www.malpatskitchen.com

Notes
* Dabeli masala powder can be refrigerated and stored for months.
* Spicy red chutney and sweet chutney can also be stored in the fridge.














12:00:00 AM Mala Thiagu
"Dabeli"...a very famous street food, originating from Kutch, Gujarat means "pressed" in Gujarati language.
 Spicy potato mixture is stuffed in between 2 buns or 2 pav buns, some chopped onions and pomegranates are strewn on top, some red garlic chutney and sweet chutney smeared, and some masala peanuts topped, and grilled slightly on tava.
Home made Dabeli masala powder has been used here.





Ingredients

For the Dabeli masala

Coriander seeds - 2 tbsp
Cumin/jeera - 3/4 tsp
Fennel/saunf - 3/4 tsp
Clove - 2
Pepper - 3/4 tsp
Cinnamon - 1 small piece
Star anise - 1 1/2
Bay leaves - 2
Dry kopra - 2 tbsps
Red chillies - 3-4
Sesame seeds - 3/4 tsp

After dry roasting, and little bit cooling, powder it nicely in a blender, then mix in

Black slat - 3/4 tsp
Chilli powder - 2 tbsps
Oil - 1 tbsp
Sugar - 3/4 tsp

The dabeli masala powder



Buns - 20
Boiled potatoes - 8-9, mashed
Sweet chutney - 2 tbsps
Onion - 1, finely chopped
Pomegranate arils - 2 cups
Masala peanuts - 11/2 cups (store bought). If masala peanuts are not available, roasted and salted peanuts can be used.
Coriander leaves for garnishing
Fine sev , as needed (store bought)
Ghee as needed to toast the buns
Red garlic chutney and sweet chutney as needed to spread over the buns







To season

Oil - 3 tsps
Jeera/cumin - 1 tsp

Recipe cuisine: North Indian; Category: Chat/snack/starter
Prep time: 30 mts; Cooking time: 2 mts for each bun
Recipe source: Tarla dalal


Jeera seasoned in oil


Boiled, mashed  potatoes added and 2-3 tbsps of dabeli masala added


mixed well


Sweet chutney added


Switched off, and since my pan was a shallow one, I let it set flatly on the pan itself. Then spread the chopped onions over it


Then spread the pomegranate arils


then top the masala peanuts


Then the finely chopped coriander leaves


Spread red garlic chutney on one side of the bun and the sweet chutney on the other side


Tightly pack the stuffing on one side


Add some more pomegranates, masala peanuts and sev


Buns, filled, waiting to be closed by another half 



Toast both sides with desi ghee


Dab some more sev on the sides


Serve the tasty Dabelis!!



This post first appeared in www.malpatskitchen.com

Notes
* Dabeli masala powder can be refrigerated and stored for months.
* Spicy red chutney and sweet chutney can also be stored in the fridge.














Monday, September 17, 2018

Here is a protein rich roti, apt to be packed for the kids' school lunch or picnic lunch.....
Even a kid, who is fussy to eat dhal will hardly ever know the presence of dhal in these super-soft rotis, and definitely the addition of moong dhal gives a special, enhanced aroma to these rotis!!
Please check my other rotis and stuffed parathas varieties here.



Ingredients
Moong dhal - 3/4 cup
Whole wheat flour - 2 1/2 cups
Salt to taste
Ghee - 1 tsp
Curds - 1 1/2 tsps
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Green chilli - 1 & ginger - a small piece, crushed
Kasoori methi - 2 tsps, crushed

Oil plus ghee as required to cook the rotis

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner
Prep time: 15 mts; Dhal cooking time: 10 mts; Soaking: 1 hour; Rotis cooking time: 30 mts

Yields 15-16 rotis


3/4 cup moong with enough water and a pinch of turmeric powder, first soaked in hot water for an hour and then pressure cooked for 3-4 whistles, till soft and mushy

Whole wheat flour added, if slightly more flour is needed, you can add. It all depends on the water content your cooked dhal has. For me, it took in exactly 2 1/2 cups of wheat flour. Below the flour is the cooked dhal(which is hidden)


Turmeric, chill, cumin and coriander powders added


Ghee, curds and salt to taste added, along with ginger-green chilli paste


Crushed kasoori methi added, after the initial mixing of all ingredients


and everything kneaded to a soft, pliable dough, using water as and when needed. Rest the dough for minimum 30 minutes.


Rotis, first dry roasted on both sides, then a drop of ghee plus oil, drizzled, and cooked till soft and golden in color


Serve these delectably delicious rotis with Easy Punjabi subzi



This post first appeared in www.malpatskitchen.com
12:00:00 AM Mala Thiagu
Here is a protein rich roti, apt to be packed for the kids' school lunch or picnic lunch.....
Even a kid, who is fussy to eat dhal will hardly ever know the presence of dhal in these super-soft rotis, and definitely the addition of moong dhal gives a special, enhanced aroma to these rotis!!
Please check my other rotis and stuffed parathas varieties here.



Ingredients
Moong dhal - 3/4 cup
Whole wheat flour - 2 1/2 cups
Salt to taste
Ghee - 1 tsp
Curds - 1 1/2 tsps
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Green chilli - 1 & ginger - a small piece, crushed
Kasoori methi - 2 tsps, crushed

Oil plus ghee as required to cook the rotis

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner
Prep time: 15 mts; Dhal cooking time: 10 mts; Soaking: 1 hour; Rotis cooking time: 30 mts

Yields 15-16 rotis


3/4 cup moong with enough water and a pinch of turmeric powder, first soaked in hot water for an hour and then pressure cooked for 3-4 whistles, till soft and mushy

Whole wheat flour added, if slightly more flour is needed, you can add. It all depends on the water content your cooked dhal has. For me, it took in exactly 2 1/2 cups of wheat flour. Below the flour is the cooked dhal(which is hidden)


Turmeric, chill, cumin and coriander powders added


Ghee, curds and salt to taste added, along with ginger-green chilli paste


Crushed kasoori methi added, after the initial mixing of all ingredients


and everything kneaded to a soft, pliable dough, using water as and when needed. Rest the dough for minimum 30 minutes.


Rotis, first dry roasted on both sides, then a drop of ghee plus oil, drizzled, and cooked till soft and golden in color


Serve these delectably delicious rotis with Easy Punjabi subzi



This post first appeared in www.malpatskitchen.com

Thursday, September 13, 2018

The spongy, soft, succulent dhokla within minutes???
That too in 2 minutes and 30 seconds???
Thanks to Tarla Dalal....it is her innovative recipe, made in microwave, no hassles, no fuss, no anxiety...it is ready in a jiffy, to kill your hunger pangs......
Make it when some guests drop in and surprise you, make it when suddenly you feel like having dhokla....
It will never disappoint you....
The regular traditional dhokla recipe is here..
Please check out my other chat items 

Mug dhokla inverted


and sliced....


Ingredients
Besan/gram flour - 1/2 cup
Curds/yogurt - 1/4 cup
Water - 1/4 cup
Hing powder - 1/4 tsp
Green chillies, finely chopped - 1 tsp
Sugar - 1 tsp
Grated ginger - 3/4 tsp
Oil - 2 tsps
Salt to taste
Eno's fruit salt - 3/4 tsp
Water - 2 tbsps

For seasoning
Oil - 2 tsps
Mustard seeds - 1 tsp
Curry leaves a few
Sugar - 1 tsp
Water - 2-3 tbsps

Recipe cuisine: Gujarathi; Category: chat/snack/starter
Prep time: 5 mts; Cooking time: 2 minutes 30 seconds
Recipe source: Tarla Dalal

Yields one mug of dhokla/5 roundels


Besan, hing powder, grated ginger and chopped green chillies taken in a bowl


Add oil and salt to taste


Add curds


Now, specified water


Whisk the whole mixture to a smooth batter


Add Eno's fruit salt


Pour 2 tbsps water on the fruit salt, it will become frothy


Stir the whole mixture gently with a teaspoon


Transfer into a microwave safe mug ..no need to grease the mug!!! The misture should come only upto 3/4 size of the mug, and microwave for 2 minutes and 30 seconds.


Take it out...VOILA!!!! see how soft, porous and spongy it looks!!!


Heat a pan, add oil, mustard seeds and curry leaves


Pour 2-3 tbsps oil, and add sugar. This step is to keep the dhoklas moist and spongy


Switch off


Pour on top of the dhokla, reserve some seasonings to pour later on top of the cut roundels.


The dhokla with seasonings



Allow to cool down a bit, slide a butter knife along the sides, and very easily the dhokla can be inverted on to a plate


Cut into rounds, and pour the reserved seasonings on top of each round




This post first appeared in www.malpatskitchen.com






12:00:00 AM Mala Thiagu
The spongy, soft, succulent dhokla within minutes???
That too in 2 minutes and 30 seconds???
Thanks to Tarla Dalal....it is her innovative recipe, made in microwave, no hassles, no fuss, no anxiety...it is ready in a jiffy, to kill your hunger pangs......
Make it when some guests drop in and surprise you, make it when suddenly you feel like having dhokla....
It will never disappoint you....
The regular traditional dhokla recipe is here..
Please check out my other chat items 

Mug dhokla inverted


and sliced....


Ingredients
Besan/gram flour - 1/2 cup
Curds/yogurt - 1/4 cup
Water - 1/4 cup
Hing powder - 1/4 tsp
Green chillies, finely chopped - 1 tsp
Sugar - 1 tsp
Grated ginger - 3/4 tsp
Oil - 2 tsps
Salt to taste
Eno's fruit salt - 3/4 tsp
Water - 2 tbsps

For seasoning
Oil - 2 tsps
Mustard seeds - 1 tsp
Curry leaves a few
Sugar - 1 tsp
Water - 2-3 tbsps

Recipe cuisine: Gujarathi; Category: chat/snack/starter
Prep time: 5 mts; Cooking time: 2 minutes 30 seconds
Recipe source: Tarla Dalal

Yields one mug of dhokla/5 roundels


Besan, hing powder, grated ginger and chopped green chillies taken in a bowl


Add oil and salt to taste


Add curds


Now, specified water


Whisk the whole mixture to a smooth batter


Add Eno's fruit salt


Pour 2 tbsps water on the fruit salt, it will become frothy


Stir the whole mixture gently with a teaspoon


Transfer into a microwave safe mug ..no need to grease the mug!!! The misture should come only upto 3/4 size of the mug, and microwave for 2 minutes and 30 seconds.


Take it out...VOILA!!!! see how soft, porous and spongy it looks!!!


Heat a pan, add oil, mustard seeds and curry leaves


Pour 2-3 tbsps oil, and add sugar. This step is to keep the dhoklas moist and spongy


Switch off


Pour on top of the dhokla, reserve some seasonings to pour later on top of the cut roundels.


The dhokla with seasonings



Allow to cool down a bit, slide a butter knife along the sides, and very easily the dhokla can be inverted on to a plate


Cut into rounds, and pour the reserved seasonings on top of each round




This post first appeared in www.malpatskitchen.com