Dal Dhokli

Ingredients :
For Dal :

1 cup - Toor dal.
2 tbsp - Peanuts, soaked in water for 30 minutes.
1 tsp -
Cumin seeds.
5 nos - Garlic cloves, chopped.
4 nos -
Cocum
1/2 tsp - Turmeric powder.
1/2 tsp - Chilli powder.

For the dhokli :

1 cup - Whole wheat flour (atta).
1/2 tsp - Turmeric powder
1/2 tsp - Chilli powder.
l/2 tsp - Asafoetida (Hing)
Oil.
Salt to taste.

Cooking Instructions :

- Boil the dal and the peanuts in a pressure cooker till soft. Keep aside.
- Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal.
- Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste.
- To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water.
- Knead well and roll out into 10 cms discs.
- Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture. - When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire. Garnish with coriander leaves and serve hot.

Papad ki Subzi

Papad is a dried rice or flour based pancake which can be consumed wither by frying or by roasting. Papad is served as a snack, an accompaniment or an appetizer. Papads are available off the shelf or you can make your own.

Ingredients :

200 gms - Papad (fried and broken into 2/3 inch pieces)
6 tbsp - Ghee
300 gms - Yoghurt
1 tsp - Cumin seeds
2 tbsp - Coriander powder
1 tsp - Red chilly powder
4 tbsp - Ginger-garlic paste
1 tsp - Chopped ginger
1 tbsp - Chopped green chillies
2 tbsp - Chopped fresh coriander
Salt to taste .

ooking Instructions :

- Heat ghee in a pan add the cumin seeds.when it crackles add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
- Saute for 3-4 minutes over medium heat, add chopped ginger and green chillies.
- Add the beaten yogurt and saute for another 3 minutes.
- Add 1 cup of water and bring to a boil.
- Put the papad pieces into the boiling gravy and simmer for 6 - 7 minutes.
- Season to taste, remembering that papad is already salted. Garnish with fresh coriander.

Ghatte Ki Subzi

Ingredients :

200 gms - Besan
1 tsp - Dhaniya
2 tbsp - Ghee
250 gms - Curd
Salt to taste
2 tsp - Oil
1 tsp - Red chilly powder
1/4 Tsp - Turmeric Powder

Cooking Instructions :

- Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. - Make a stiff dough and make 6 thin and long strips of the dough.
- Put these strips in boiling water and cook for 5 minutes.
- Cut these gattas into small pieces and keep aside.
- Strain the curd through a strainer.Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and turmeric to the curd, mix well and add the gatta pieces.
- Heat oil, slutter cumin and add the curd mixture.Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
- Simmer the flame and cook for another 5-7 minutes.
- Remove from heat and add red chilly powder

Churma

Ingredients :


200 gms - Wheat flour
400 gms - Ghee
100 gms - Khoya / Mawa
200 gms - Sugar (grounded)
50 gms - Soaked almond (finely chopped)
4 Nos - Cardamom (small)
1 inch -
Dalchini (Cinnamon Stick)


Cooking Instructions :


- Melt 150 gms of ghee and mix it in wheat flour
- Make a stiff dough using very little water
- Make about 15-20 balls with the dough
- Heat the rest of the ghee in a pan
- Fry the dough balls on low flame till it becomes golden brown
- After it cools down grind the balls to rough powder and mix khoya
- Heat 1 tbsp. ghee in kadahi, add cardamom seeds and dalchini
- Add the above mixture of wheat flour and khoya
- Fry it for a minute. When it cools down, add sugar and chopped almonds and mix well

Dal Bati

Ingredients

For dal:
2 cups - Rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup - Whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 Nos - Onions chopped finely.
2 Nos - Tomatoes, chopped finely.
2 tsps - Garam masala powder.
2 tsps - Chilli powder.
1 tsp - Turmeric powder.
1 tbsp - Ginger-garlic paste.
2 Nos - Green chillies, slit lengthwise.
2 tbsps - Cream
4 tbsps - Ghee (Clarified Butter)
1 cup - Coriander leaves, chopped finely.
Oil to fry
Salt to taste.

For dumplings:
5 cups - Whole wheat flour, sieved.
1 cup - Ghee, melted.
2 tbsps - Curd.
Salt to taste.

Cooking Instructions :

- Pressure cook rajma and black gram till it becomes soft.
- Heat 4 tbsps oil, Add onions and saute till brown
- Add ginger-garlic paste and tomatoes and saute
- Add all the masalas, beans and salt and simmer till well blended. The gravy should be thick.
- Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour.
- Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
- Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.