Guvar Dhokli With Masala Thepla

Dal Dhokli use to be my and mine brother's favorite. I know how we use to fight over peanuts in it...!! Well after marrying in a Punjabi family, all my eating habits mostly changed. But over a period of time, i was craving for some typical gujju food and thankfully my in-laws and husband too loves it. Well currently i am hosting few punjabi guest and they wanted me to treat them with some typical gujju food, and so thought to make dal dhokli. And believe me they totally enjoyed and relished it. And in return i got heartiest blessings from them..Feels so satisfied when everyone especially family appreciates your efforts. Happy happy i am. :)

Ingredients:

For Curry:
3 tbsp Vegetable Oil
1/2 tsp Mustard seeds
10-11 Peanuts
Pinch of Asafoetida powder
1 tsp Ginger paste
3/4 tsp Garlic paste
2 green Chilies small chopped or paste
1 cup Guvarfali  (cluster beans) cut in to pieces
1 tsp Red chilly powder
1 tsp Turmeric powder
1 tsp Cumin-Coriander Powder each
1 tsp Garam Masala powder
Salt to taste
1 1/2 tsp of Sesame seeds

For Dhokli (Wheat Dumpling): (Same dough is use to make Masala Thepla)
2 cups of Whole Wheat Flour
1 tbsp of Vegetable oil
1 tsp Ajwain (carom seeds)
1 1/2 tsp of Red chilly powder
1/2 tsp of Turmeric powder
Salt to taste
Water to knead it into the dough


Recipe:

For Dhokli (Wheat Dumplings):

• In a large bowl, mix all the ingredients in the flour and knead into a soft dough. Keep it aside and meanwhile start preparing with curry.

For Curry

• In a broad Pressure cooker pan, heat oil and add mustard seeds, allow it cook until it crackles, and add pinch of asafoetida powder.
• Now add ginger, garlic and green chilly paste. Saute it for few seconds.
• Add in the pieces of Guvarfali (Cluster Beans), red chilly powder, turmeric powder, cumin-coriander powder, garam masala powder, salt to taste and pour water about 6-7 cups.
• Mix all well and allow it cook on a medium flame for 4-5 minutes.
• Meanwhile pull out 4-5 large balls from the dough. Roll each of the ball as much thin as possible with the sprinkle of dry flour. Cut in to diamond or square shape.
• Once the curry with guvar fali starts boiling, slowly one by one add the dhokli or wheat dumplings, (make sure the curry is boiling hot else in cold curry, it will stick to each other or will break).
• Keep stirring in between.
• After all the dhoklis are added, cover the lid and pressure cook with 4-5 whistles.
• Before serving, garnish it with sesame seeds and fresh coriander leaves.
• Serve it with Masala thepla and Lehsun (Garlic) Chutney. 

Instant Oats and Rawa Dosa

Instant Oats and Rawa Dosa is very easy and simple to make. Usually i keep evening dinner little simple and quick. And this is one of it, with the goodness of oats, rice flour and sooji/rawa. Do try this instant and keeper dinner meal..:)

Instant Oats Rawa Dosa

Ingredient:
1 Cup Oats
1/2 Cup Rawa/Sooji
1/2 Cup Rice Flour
1/4 Cup Beaten Curd
1 tsp cumin seeds
4-5 curry leaves
1 tsp black pepper powder
2 medium green chillies small chopped
1 1/2 tsp ginger paste
1 1/2 tbsp oil
Pinch of asafoetida powder
Salt to taste
Water

Method:

• Microwave Oats at high for 2-3 minutes. (Can also dry roast it on gas top on medium flame for 2 minutes) Once done let it cool and grind it in to a fine powder.
• In a bowl, combine finely powdered oats, rawa/sooji, rice flour, beaten curd, cumin seeds, curry leaves, black pepper powder, chopped green chillies, ginger paste, pinch of asafoetida powder, oil and salt to taste. 
• Mix all well. Add water and whip into a thin and flowy batter.
• Heat a broad non stick tawa, drizzle little oil and spread it all over tawa evenly.
• Once the tawa is properly heated, ladle a dosa batter on it and spread it all over evenly in to a thin sheet..
• Turn the flame to high, once the sides turns pink, carefully flip to the other side. Turn the flame to medium.
• Once dosa turns semi crisp, fold and serve in a plate with Red Bell Pepper Chutney / Coconut Chutney or Sambhar.

Punjabi Kadhi Pakodi (Baisakhi Special)

Ingredients:

Punjabi Kadhi Pakodi (Baisakhi Special)

Pakodis:

1 1/2 Cup Gram Flour (Besan)
1 Medium small chopped onions
1 tsp whole carom seeds (Ajwain)
1 1/2 tsp of dry fenugreek leaves ( Kasuri methi)
1 tsp Red Chilly powder
1/2  tsp turmeric powder
Pinch of baking soda
Salt to taste
Oil for deep frying

Kadhi:
2 cups curd (dahi)
2 cups water
4 1/2 tbsp gram flour (Besan)
2 tsp Green chilly Paste
11/2  tsp Ginger paste
1 1/2 tsp Garlic paste
1/4 tsp turmeric powder
4-5 Cloves (Laung)
Salt to taste

Tempering:
11/2 tbsp Ghee
1 tbsp olive oil
1 tsp cumin seeds
Pinch of Asafoetida (Hing)
1 tsp of dry fenugreek leaves ( Kasuri methi)
4-5 curry leaves
1 tsp Red chilly powder
2 Whole Kashmiri Red chilly

Recipe:

Kadhi
In a deep Pan Mix curd with water, gram flour, green chilly paste, ginger paste, garlic paste, turmeric powder and salt till smooth and no lumps. Now bring the mixture to boil. Mean while make pakodis.

Pakodis
In a bowl Mix gram flour with little water (to make thick batter), chopped onion, carrom seeds, dry fenugreek leaves, turmeric powder, red chilly powder, baking soda and salt to taste. Heat oil in a pan and once done deep fry pakodis till crisp and golden brown from outside. Use tissue paper for draining out extra oil. Keep aside

 Now once the Kadhi mixture comes to boil add pakodis in it. Now its time for tadka  (tempering). (keep simmering on a low flame, you will require a little water at this point of time about 1/2 cup, as after adding pakodis, kadhi becomes thick).

Tempering.
In a small pan pour olive oil, ghee and add cumin seeds, Once it splutters add hing, curry leaves (be careful
while adding curry leaves, as it pops up suddenly), dry fenugreek leaves, whole kashmiri red chilly and lastly, red chilly powder (While adding red chilly powder turn off the flame as it burns and turns black easily). Pour the tempering in simmering kadhi pakodi. Cook for few minutes after tempering. And serve hot. Garnish it with Coriander leaves. (I even garnish with hot ghee mixed with Red chilly powder, and pour it while serving)

Baisakhi Special (Kadhi Pakodi)

Notes: 1) It is advisable to make pakodis first so that it comes to room temperature before adding it to kadhi.
2) As in pakodi mixture itself we have used baking soda to make it soft. But if you do not want to use soda than after frying add pakodis immediately in water and let it remain until it comes to room temperature, it will turn soft. But it is advisable to add soda if possible.

Serves: 4
Time: 20-25 minutes (overall)