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. 

Paneer-Corn-Capsicum Mix In Coconut Gravy

Few days back i bought a tin of Coconut milk with no recipes in mind..Though it uses in many cuisines but i haven't decided as to how and in which recipe i was going to use it..And well well, with only few things around i.e. Paneer (Cottage Cheese), Corns (stored in freezer, so always in stock) and Green Capsicum..(Green Bell Pepper), I decided to mix all the three and instead of making paneer in usual onion-tomato gravy, for a change have added Coconut milk to it...A sort of coastal curried meal..:) loved it..

Ingredients:

1 1/2 cup Paneer cut in to cube (Stir fry those paneer cubes in little oil and immediately transfer in to a bowl full of room tempreture water and let it remain for 10-12 minutes, this will help paneer cubes stay soft)
1 cup coconut milk
1 medium-large onion pureed
1 medium and nicely riped red tomato puree
1 medium Green Capsicum small chopped (Bell pepper)
1 tbsp Olive oil or any vegetable oil
1/2 tsp mustard seeds
pinch of Heeng powder (Asafoetida powder)
1 tsp Ginger- garlic paste
1 tsp red chilly powder
1/2 tsp Turmeric powder
1 tsp garam masala powder
1 tsp cumin powder
1 tsp Coriander powder
Salt to taste

For Garnishing:
Freshly chopped Coriander Leaves


Recipe:

• In a pan, heat oil and add mustard, as soon as it splutters, add pinch of heeng powder, ginger-garlic paste, onion puree and pinch of salt. Saute the puree until light pink. 
• Now add Tomato Puree, Green Capsicum small chopped, red chilly powder, turmeric powder, garam masala powder and cumin-coriander powder. 
• Saute and mix all until capsicum is cooked.
• Add Paneer pieces to it and add a cup full of thick coconut milk (make sure while adding coconut milk, keep stirring the pan mixture)
• Mix all well, and allow it to cook for few minutes on medium flame. 
• Once done, garnish it with freshly chopped coriander leaves.
• Serve it with plain paratha..and here you are ready with your scrumptious meal..:)