Rajasthani Dal Dhokli Recipe

It is a traditional dish of Rajasthani cuisine generally prepared with dals (lentils) and wheat flour as base ingredients..

Dal Dhokli is a spicy, satisfying, and sumptuous one pot meal made by boiling lightly spiced wheat flour dumplings in a lentil base. While dhokli is made from whole wheat flour aka chapati atta. Dough is made from atta with few spices. Then rolled into thin circle and press it to get circular shapes..Then for a final touch a spicy tempering is added to this cooked dal dhokli.
Dal Dhokli healthy because it has a lot of lentils which are rich in protein..It’s a easy method of making Dal Dhokli.. Kids will definitely love it ..
Do you want to learn the step by step recipe to make Dal Dhokli? Here is how to make Dal Dhokli recipe in traditional Rajasthani style..
Ingredients:
Dough to make Dhokli:
1 cup Wheat Flour
1/2 cup Gram Flour
1 tsp Red Chili Powder
1/2 tsp Cumin Seeds
•1/4 tsp Turmeric Powder
• A Pinch Of Asafetida (Hing)
2 tsp Oil
Salt To Taste
Water as Needed (to make a tight dough)
To Make Dal (lentil base) :
1 cup Chilka moong dal / Split green lentil
2 tsp chana dal (optional)
1 tsp ghee/
1 tsp cooking oil of choice
1 tsp cumin seeds
1tsp mustard seeds
1tsp chopped garlic
6-7 curry leaves
2 green chili finely chopped (optional)
1/2 tsp turmeric/ haldi
1/2 tsp coriander powder
1 tsp lal mirch powder
A Pinch of hing Asafoetida
Salt to taste
Water as needed
Fresh lemon
Method :
1) Take a mixing bowl. Add all the dhokli ingredients Mix well, and add water and smooth dough. Leave it for 10 mins..

2) Now Divide the dough to make marble sized balls, and press them like a disc. Spread them in a plate separately. And set aside.

3) Make sure you place dhoklis in a wide dish/ plate so that they are not piling on top of each other. This is done to avoid them sticking together.

4)Take a big Kadai add water and boil.. Then add Split green lentil and channa Dal. Bring to boil..Now add dumplings slowly..

5

)Allow the Dal and dumplings to cook for 10-15 mins. It should have perfect thick soup consistency. Remember it will thicken as it cools.

Add more water if necessary to get desired consistency.

6

)Once it done..Heat ghee in a pan. Once the ghee is hot, add hing, cumin seeds and mustard seeds and let them crackle for a few seconds. Add curry leaves and garlic, green chilli and fry for a few seconds. Pour the tempering over the dal and give it a gentle mix.


7) Now Garnish the dal dhokli with fresh coriander (optional)
8) Just before serving add generous squeeze of fresh lemon juice.
9)Serve alongside with some pickle or papad.

Note
1. Dal Dhokli will stay fresh for 2 days in the refrigerator. Just heat it up right before serving.

2. Dal Dhokli thickens as it cools. Especially if there are leftovers for next day. You may add some warm water later to get desired consistency.

3. Makes great office or school lunch pack or for dinner..

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Baigan ki sabji /Baingan ki sabzi / Baigan ki recipe /Brinjal Curry Sabji Recipe / Eggplant fry / Rajasthani style.

Brinjal sabzi provides all the nutrients required for your children and for elders in your family like your parents or in-laws staying with you. Actually brinjal is not only tasty but it has got tremendous health benefits and it can be made in various forms. Brinjal sabzi  is widely made in Indian homes and definitely a delicious side dish recipe which goes really well with chapatis, roti & parathas. Its very quick and easy recipe and tastes just super delicious. If you are a brinjal lover, definitely you will love  this recipe, so here it is…


Ingredients :

8-10 Baby Eggplants

1 tsp mustard seeds

1 tsp  cumin seeds

2 -3 tbsp tamarind extract

1 tsp Red Chilli powder

1/2 tsp Coriander powder

1 tsp Cumin powder 

A pinch Asafoetida

 1 tsp garlic

few curry leaves

Salt to taste

2 tsp Oil

Method:

  1. Using a knife, chop off the head and discard the head…Wash and cut the brinjal into cubes. Soak them in a bowl of water to avoid discoloration.
  2. Soak the tamarind in 2 tbsp of water for 10 minutes and extract the pulp. Take a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin seeds, a pinch of  Asafoetida and few curry leaves.
  3. Add garlic and stir well 
  4. Now add the spices, turmeric powder, chilli powder, ginger paste, garlic paste and salt.
  5. Saute for 1 minute and add tamarind water.
  6. Cook until the masala is cooked well and until oil starts releasing.
  7. Add the cut brinjal pieces into the cooked masala, mix well and cook for few minutes.
  8. Add about 1 small cup water and give a mix.
  9. Close the pan and cook till the brinjals are cooked and releases oil.
  10. Make sure that the brinjals do not get burnt or stick to the bottom of the pan.
  11. Switch of the flame and transfer into a serving dish.
  12. Serve hot baigan ki sabji recipe with rice or roti or parathas.

NOTE: 

  1. Buy fresh brinjals and put the cut brinjals in salt water or sprinkle salt all over the baingan pieces inorder to avoid the bitter taste after cooking.
  2. Also do not compromise with oil, as baigan cooks with oil itself.
  3. I have used  tamarind extract I don’t like  to use tomatoes..

Singhara ki Sabzi Recipe

The winter season has started and you must have seen water chestnut in Sowcarpet market, the fruit of Singhara is found in the water of the pond, hence it is also called the water caltrop, water chestnut, ling nut, devil pod, bat nut and buffalo nut.

Singhara has many medicinal values and is very beneficial alsi acts as a coolant, it cures jaundice, has antioxidant properties, treats urine infection, cures indigestion and nausea, relieves cough, helps to combat hypertension, improves blood and is beneficial for hair growth… We often use to buy boil peel and eat… My kids love it too.. So wanted to try making Singhara sabzi and it came out so well…Today, I am going to share with you the recipe for making Singhara ki Sabzi Recipe which is delicious as well as nutritious….
Ingredients :
1/2 kilo Raw Water Chestnut
2 Onion (chopped)

1 tap Ginger paste

I tsp Garlic paste
2 Green Chilly
4-5 cashewnuts
2 Tomatoes (chopped)
I/2 tsp Cumin Seeds
Pinch of Asafoetida (Heeng)
I/4 tsp Turmeric Powder
I /2 tsp Red Chilly Powder
I/2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
Salt to taste
2-3 tsp Oil
Coriander Leaves (finely chopped) to garnish
Method :
1).Take Singhara wash it Pressure cook it for about 3 whistle. You don’t need to add water while pressure cook.

2).To make gravy, add chopped onion and tomatoes , cashew nuts, ginger paste , green chilli and garlic paste in a mixer jar and grind them to fine paste.
3).Take oil in a pan and keep it on the gas for heating. When the oil becomes hot, add asafoetida and cumin seeds . After roasting it add grinded pasted and fry it for 2-3 minutes..
4).Now add turmeric powder, red chilli powder, coriander powder and salt to this roasted spice and Add 1/2 cup of water cook the spices on medium flame till oil shows separately.

5).Add cooked singhara and a glass of water. Cook covered for about 10 minutes. Garnish with coriander leaves, singhara sabzi is ready, serve hot with puri or chapatti or rice..

Moong Dal Halwa/ Moon Dal Seera

Moong Dal Halwa is a delicacy of the state of Rajasthan, a popular North Indian dessert. This is made during severe winters. After eating on winter evenings, the fun of roasted moong dal pudding is different. Moong dal or split green gram paste is sautéed in ghee on low heat till it goes fragrant and a beautiful golden brown in colour. The fruit of this laborious process is a sweet, rich and creamy moong dal halwa Let’s make Moong Daal ka Halva today

Ingredients :

1 cup Moong dal/split husked yellow mung lentils

1 -1/2 cup Sugar

9 to 10 tbsp Desi ghee/clarified butter

1/2 tbsp Cardamom Powder

1/2 cup water

Dry fruits of you choice (I have used sliced or chopped or 10-12 sliced almonds)

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Method:

1. Wash and soak dal in water for 5-6 hours and grind coarsely, in a food processor or a grinding stone and keep aside.
2. Take ghee in a heavy-bottom non stick pan and heat.
3. Add dal and fry on low flame until golden brown.
4. Stir well to avoid sticking in the pan on low flame.
5. The halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step.
6. First, the halwa is pasty, then starts getting lumpy and then starts breaking down and getting separated with fat releasing from the sides. So stir well continously..
7. Cook the dal for at least one hour on a low flame stirring continuously it gets a nice golden color and the ghee starts to leave from the dal.
8. Add hot water (helps in puffing and softening the dry moong dal) and add sugar and mix well, Cook well until the sugar melts.
9.Cook over low heat till the liquid is absorbed, and once again stir-fry till the fat separates.
10. Add dry fruits and cook for 5 minutes.
11. When the ghee is leaving out the moong dal, finally, add some cardamom powder and mix well. Garnish with Almonds..
12. Serve hot!!

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Note** – I would suggest 1.Add few drops of ghee while grinding dal to prevent from sticking to pan while stirring in initial stage and 2.To use non stick pan or kadai to make this moong dal halwa..

Raw turmeric (Haldi ki Sabji)

Raw turmeric (Haldi ki Sabji) vegetable is a traditional vegetable of Rajasthan which is made on the wedding or other demanding occasions. The raw turmeric (Haldi ki Sabzi) vegetable is formed in the winter season.

You can find turmeric in the winters. It is yellow in color and looks like a Ginger. As we use it in dry , powdered form in every Indian food which a part from giving color is also antiseptic in nature is consumed in fresh form.
Turmeric is hot in tendency and is used to cure cold and joint pains that take place during winters.

Turmeric is fried in desi ghee, so that its bitter taste does not come in eating, it is also very good to make turmeric vegetable. Turmeric is made from raw turmeric. When i learnt and made at home my kids loved it and i was happy as turmeric have good medicinal benefits. Raw Turmeric has long been used for its digestive, anti-inflammatory and antioxidant benefits. Turmeric may help regulate blood sugar levels in patients with diabetes. So eat healthy ! be healthy !!

Ingredients :

1/2 kilo of raw turmeric (haldi)
5 pieces of garlic, peeled & grated
6 tomatoes (grated)
1 cup peas
3/4 cup curd
3/4 cup fresh desi ghee
1 tsp red chili powder
Salt to taste
2 pinches of Asafoetida
1 tbsp Coriander powder
1 tbsp cumin seeds
1 tbsp fennel
1 tsp Garam Masala

Method :

1) Wash the lumps of turmeric well, dry the water or wipe it with the cloth. Oil your hands well. Be sure to do this, otherwise, your hands and nails will remain yellow for a day or two.. Then peel them and wash it once again, remove the water and tamp it and take it in a plate.

2) Peel the garlic and tamp it and put it in a bowl.

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3) Take tomatoes grate it and keep aside

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4) Now add ghee to a pan and heat it on medium flame and Add cumin seeds & allow to splutter. Add Asafoetida and garlic. Stir well .. then add the turmeric ..Stir-fry until the turmeric starts to change color and the raw turmeric smell starts to disappear. Be sure to keep stirring as the turmeric has a tendency to stick to the pan.
6) Add the peas and grated tomatoes and Continue to stir-fry till the peas soften a bit and tomatoes gets fried well

5)Take a vessel add curd and other dry masalas (chilli powder, coriander powder , salt, garam masala) and stir well.
6)Now add this curd to the pan and stir fry for 3-4 minutes and mix well. After it starts boiling, close with the lid and cook the dough until it becomes completely dry until the water of the yogurt is completely dry.

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7)At the time of drying the water, the quantity of ghee will be visible and the curd will be made of the lattice.
8) Take off the lid and discard it from the stove. Open the lid for 20 minutes after landing.
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9) The haldi ki sabji is ready. Serve with jowar roti, missi roti, Bajra roti, tandoori roti, phulka, parantha,or even with steamed rice with papad.

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10) Refrigerate & consume within seven days.

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Check out this video friends

Poori / Puri ( Learn how to make puffy poori ) Recipe

Poori or Puri is basically a deep fried Indian wheat bread which is typically eaten for breakfast or as light snack..  .Poori/Puri is an yummy  recipe that is loved by all irrespective of their ages which can eaten at any time ( breakfast, lunch or dinner).

As we all know making puffy poori is a bit tricky. It has to be puffy at the same time it should be soft. Consistency of the dough,rolling thickness,oil temperature everything matters here. I have used luke warm water to knead the dough in place of normal water and a pinch of sugar which would yield soft, puffy and crisp poori,  to be honest i got this tip from one of my chef friend certainly i was able to see the difference…

Lastly, once the dough is prepared, start rolling the puri’s immediately, Since we have kneaded the dough hard, it would turn dry if not used. I typically experience the difference and enjoy the poori..  Hope it will be useful for beginners.Lets see how to make puffy poori at home…

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Ingredients :

1 cup Wheat flour/atta

1 tsp Melted ghee

Sugar – A pinch

lukewarm water as needed

Salt to taste

Oil for deep frying

Method :

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  1. In a wide bowl,  Take the flour. Add salt, A pinch of sugar, Ghee and mix well to make a crumbly mixture.
  2. Add lukewarm water little by little and make the dough. The Dough should not be sticky, wet or too soft like chapati dough. It should be smooth and stiff but not hard.
  3. Do not allow the dough to sit for a long time. Start rolling.
  4. Divide the dough into equal portions.
  5. Take a ball, roll it in an oiled surface till thin.
  6. Make small lemon sized balls. The dough is hard so need of dusting flour …. make small sized poori of palm size.
  7. The thickness should be medium, not too thin like chapati.If u make it thin, pooris won’t puff up.
  8. Arrange the pooris in a paper or a greased plate without overlapping each other.
  9. Heat oil to deep fry
  10. Drop poori in oil, press on top till puffy, flip over and cook
  11. Scoop the Poori to the side and drain out all the excess oil.
  12. Remove the Poori and put it on an absorbent paper towel.
  13. Repeat the process with the rest of the dough balls
  14. Wasn’t it simple to learn How to make Puffy Poori??. Serve it hot with a side of your choice. Pooris are best had while they’re hot, with time they get hard or soggy/oily.
  15. I have Served them hot with Kheer  and Kala Chana (Black Chickpeas) Masala .

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Note: Add a teaspoon of sugar if you like to the dough. Sugar gives that golden brown colour to pooris. as well ass luke warm water to knead the dough to get  soft, puffy and crisp poori..

 

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Kala Chana (Black Chickpeas) Masala

Kala Chana Masala  or Black Chickpea Curry  is a delicious and healthy indian curry which was served with puri, puttu, steam rice, chapati, batura, parathas and even dosa.   The curry prepared with this recipe has gravy type texture and its a good source of protein and can be served in breakfast or lunch. I make the gravy in the pressure cooker and then steam the chickpeas along with it, so that the spices get absorbed better and the onion & tomatoes also become pureed. You can prepare the gravy separately as well. Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet. Just by eating one cup chana per day you are consuming the most potent longevity supplement available. This makes it ideal for growing children.

Learn how to make it with this easy recipe.

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Ingredients :

250 gm Black chana

1/2 tsp Fresh roasted jeera/cumin powder

i tsp oil or ghee
1 tsp cumin seeds

1 tsp Coriander powder

1tsp Lal Mirch powder

1/4 tsp turmeric powder

1 pinch Asafoetida / Hing
1 tsp Garam Masala

1 tsp ginger & garlic paste

2 green chili

1 tsp lemon juice
Salt to taste

Method:

1. First, soak the chana at least for 8 hrs.
2. Wash the soaked chana and boil chana along with salt according to taste in a pressure till the chana become soft. Keep it aside allow it to cool
3. Make a thick paste  onions, tomatoes, garlic &ginger paste, green chili and some boiled chana
4. Now take a pan and put oil or ghee and heat it. When the oil is heated, put the cumin seeds. When they crackle, put the thick paste into the pan with some water and stir it for 2-3 min in a low flame.
5. Now put all dry masalas ( Haldi (Turmeric Powder), Fresh roasted jeera/cumin powder,  Coriander powder, Red Chilli Powder, Garam Masala)  and Salt to taste & mix well.
6. Now add boiled chana into the pan and mix well and put some chana water (which we used to boil )in it according to your choice as to how much thick you want.
6. Cover the pan and cook another 5 to 6 mins till it becomes semidry and turn the flame off.
7. Kala Chana Gravy is ready. Serve it hot with puri, roti, paratha or rice.
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Kachri ki sabzi (Rajasthani style)

This Kachri ki sabzi recipe is authentic Rajasthani recipe.  Its very easy and simple recipe we can make in 10-15 minutes and a quick recipe idea for lunch or dinner.  Its the Best Indian kachri sabzi recipes in Rajasthani style with little more garlic , oil and chilli . This sabzi is my favorite as it can made and stored  in fridge and can have with roti for many days. So lets check how to make kachri sabzi now……

 

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Ingredients :

8-10 Kachri (halved lengthwise)

1tsp mustard oil

1 tsp garlic paste

A big pinch of hing

1/4-1/2 tsp salt

1/4 tsp haldi

1/2 tsp red chili powder

1 tsp dhania powder

1/4 tsp Cumin seeds
Method

 


1. Take all dry ingrdients  red chili powder , haldi , dhania powder,little oil , salt and mix well stuffing masala for kachri is ready. keep it aside.
2. Wash and trim both ends of kachri. Slit them lengthwise. Do not cut into two long halves. Take each kachri and stuff it with approx. 1/2 – 1 tsp prepared masala stuffing.    3. Take the oil in a pan and when it is hot add the hing and Cumin seeds ..then add garlic and mix well.
4. Now add the stuffed kachri and stir gently till the skin is a little golden.  Add little water and cook for 5-10 minutes in a medium flame ..cover it with lid.
5. Serve hot with roti or chapati.

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Palak Paneer

Palak paneer is a most sought after side dish from Indian paneer recipes. Although originally from the North, this leafy green, mildly spiced spinach and cottage cheese gravy has its own variations in different states…Palak means spinach. So palak paneer is cubes of paneer simmered in rich and creamy spinach gravy

 

I make palak paneer very often, either to go with rice, laccha paratha, Naan, Roti, Makki ki roti & pulkas…. Palak is very nutritious and together with paneer takes care of calcium, iron and protein levels of the body. These two main ingredients are also used in making several other tasty dishes. Here is how to make Restaurant Style Palak Paneer. A well made palak paneer is smooth, flavorful and vibrant. The amount of spinach used should not be more or less. To keep the color of the curry vibrant blanch the spinach leaves with some sugar. Also do not keep the pureed palak for long time. Adding some lemon juice also helps in maintaining the color of palak paneer. Try to use fresh and tender spinach leaves as they cook fast.

Ingredients :

500g  Spinach
200g   paneer (cottage cheese)
1/2 cup tomato & 1/2 cup onion
½ tsp cumin seeds
4 cloves garlic, chopped
2 tbsp oil
3-4 green chilies
1tsp lemon juice
Salt to taste
½ tsp garam masala

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Method :

Cut paneer into cubes and shallow fry it slightly in very less oil. Keep it aside.

Thoroughly rinse the spinach bunch and cook with ½ cup water in a pressure cooker for around 5 minutes. Allow it to cool then grind it Our spinach/palak puree is ready.

Now grind  chopped onion , green chilli & tomato and keep aside

Now Heat the ghee and add the cumin seeds. When the cumin seeds splutter, add the chopped garlic.

Add tomato & onion paste and stir well then add spinach puree cook uncovered in medium or low flame for 5-6 minutes. Then now add salt and garam masala.

Cook simmered until everything gets blended well. If the gravy becomes thick, add little more water and adjust the consistency. Check for salt.

Its time to add fried  paneer. Allow the curry to simmer for 4-5 minutes. Add the lemon juice and remove from fire. Sprinkle the garam masala. Garnish with cream to serve.

Serve palak paneer with hot palak paneer with tawa roti, naan or lachha paratha.