Ingredients:2 Eggplants, long & thin2 Potato3 TomatoesSalt To Taste1 tsp Red chilli powder1 tsp Corainder powder1/2 tsp Garam masala1 Pinch Turmeric powder3 tbsp Oil3 cups Water1/2 tsp Sagar2 tsp Corainder leavesMethod: * Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely. * Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes. * Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well. * Cover with a lid and simmer the heat. Cook until the vegetables are done. * Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves and serve hot with chapati or rice.
Ingredients:
250 grams tuver daal,200 grams wheat flour,3 green chilies3 tbsp green chili paste50 grams groundnut25 grams cashewnut,1 tbsp Turmeric powder1 tbsp Mustard seeds,3-4 cloves2 cinnamon, 2 tomatoes1 tbsp Tamarind 100 grams brown sugar,Salt To Taste,1 tbsp Garam masala,1 tsp Ajama 4-5 tbsp.Oil,2 tbsp Red chili powder asafetida1/2 cup cilantro leaves3-4 tbsp. Ghee.Method: * Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency. * Wash tuver dal and pressure cook it for three whistles. * Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves. * When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal. * Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well. * Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal. * Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.
Ingredients:
1 cup Wheat flour2 tsp OilSalt To TasteFor the filling1/2 cup Yellow moong dal1/2 tsp Cumin seeds1 pinch Turmeric powder1 pinch Asafoetida1/2 tsp Red chilli powder2 tsp OilSalt To TasteOil As neededMethod: * Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside. * Soak moong dal for one hour. Wash and drain all the water. * Cook the moong dal 1 cup of water. * Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well. * Cook until the dal mixture is dry. Let it cool. * Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha. * Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil. * Serve daal paratha hot with curry.
Ingredients:2 Cups Sour Curd4 tsp Besan1/2 inch Ginger, chopped2 Green chillies, choppedSalt To TasteHandful Corainder leaves2 tsp Oil1 Pinch Turmeric powder1/2 tsp Cinnamon powderTempering:1/4 tsp Cumin seeds1/4 tsp Mustard seedsFew Curry leaves1 Pinch Asafoetida
Method: * Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well. * Make a paste of ginger, chillies, cinnamon and corainder leaves. * Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again. * Heat oil in a pan, add all seasonings. Fry until they splutter. * Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.
Ingredients:2 cups rice flour1/2 cup Mung Dal paste2 tsp oil1/4 tsp turmeric1/2 tsp carom seeds (ajwain) or cumin seeds1 red chili powder (optional)Salt To Tasteoil for frying water as required
Method: * Cook the mungdal to a paste like consistency . * In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds. * Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. * Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor. * Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying. * Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. * Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown. * Cool moong dal chakli completely before storing in an airtight container.
