ROTI NU SHAAK / ROTI KI SUBZI !!!!!!!

My today's recipe is ROTI NU SHAAK from TARLA DALAL. It's a gujju dish from leftover chapathis. In original recipe they have not added onion & garlic. But i found it tasteless so added onion & garlic. While eating i added raosted ground nuts too. & it tasted much much better. originally it is a microwave recipe but i prepared it on stove top.

INGREDIENTS:-                                                                       

leftover chapathis - 3 torned into small pieces
curds - 2 tbl sp
onion, chopped - 2 small
garlic flakes, chopped - 7
tomato, chopped - 1 small
chole masala pow - 1/2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
turmeric pow - 1/2 tsp
oil - 3-4 tsp
green chillies, chopped - 1tsp
roasted ground nuts - 2 tbl sp (optional)
slat to taste
coriander leaves, chopped - 1 tbl sp for garnishing

METHOD:-

1. Combine the chapati, curds, turmeric powder, salt and ¾ cup water in a deep bowl, mix well and keep aside for 10 minutes. & then mash them nicely & keep aside.
2. Heat oil in a non stick pan & add mustard seeds, when it splutters add jeera & fry till light brown.
3. Now add onion & garlic & fry till light brown.
4. Now add tamato & fry till mushy.
5. Add chole masala powder & fry for sometime.
6. Now add mashed chapathi mixture & mix them well for 15 mins in low/medium flame.
7. When done add roasted ground nuts & mix them well again.
8. Garnish with chopped coriander leaves & serve hot.

HAPPY COOKING :)))))))

and here's a tip:-

You can add chopped & cooked veggies & fried cashew nuts to enhance the taste.

DHOKLA-2 !!!!!!!!!

DHOKLA is a popular Gujarati snack in which main ingredient is bengal gram flour. I tried dhokla for many times , i also tried m/w dhokla too n the result was pretty good. But i always wanted to make very soft dhokla. Few months back my FIL's friend & his wife who are from Delhi visited our place. My son told me Aunty is an expert cook & she made very soft soft dhoklas during their (with his grand parents) visit to Delhi. So, i asked aunty about the recipe & she gave me exact measurements & method of making dhokla. I tried this recipe yesterday & believe me it turned out excellent ! Finally i made soft soft & tasty dhoklas. Thank you so so much Pushpa aunty for your yummilicious recipe. It is liked by all at home.

INGREDIENTS:-

besan - 1 cup
sugar - 4tsp
salt - 1tsp
ENO fruit salt- 1 packet
curds - as desired

For tempering:-

mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
curry leaves - 3 strands

For garnishing:-

coconut grated - 2tbl sp
coriander leaves , chopped - 1tbl sp

METHOD:-

 1. Mix besan+salt+sugar+curds(as required) in a bowl & consistency should be like idly batter & keep this batter for 10-15 mins.

2. Heat idly steamer.  Grease the moulds & put the ENO into the batter & mix well. 

3. Pour the batter into the idly mould & steam it for 15-20 mins. Insert knife & check it.  Unmould dhoklas & cut it into 2.

4. Temper it with Mustard seeds  +curry leaves+cumin seeds,  when splutters add 1/2 cup of water & spread it evenly on dhokla.

5.  Garnish it with chopped coriander leaves & grated coconut.

HAPPY COOKING :)))))))

MICROWAVE DHOKLA !!!!

Now we can prepare the very famous Gujarati snack Khaman Dhokla easily in microwave. That too within 1/2 an hour. I adopted this recipe from NISHAMADHULIKA.COM.

INGREDIENTS:-

For making dhokla mixture:-

besan - 1cup
semolina - 1/4 cup
salt - 3/4 tsp
sugar - 2tsp
lemon juice - 3 tsp
ENO fruit salt - 1 tsp
ginger, grated - 1/2 inch (i skipped this)

For making tadka:-

green chilly, slit lenghtwise - 2
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
sesame seeds - 1 tsp(optional)
curry leaves - 5-6
coriander leaves, chopped - 1tbsp
grated coconut - 1 tbsp
oil - 1 tbsp
water - 1/2 cup

HOW TO MAKE DHOKLA IN M/W:-

1. Take besan+semolina in any bowl & add little water at a time.( i added 3/4 cup of water to make this mixture). Stir until all lumps get dissolved. The batter should not be too thick or too thin in consistency.
2.  Add ginger(i didn't add)+salt+1 tsp sugar in the gram flour batter. Also add lime juice in the batter. Keep it aside for 20 mins so that batter become fluffy.

3. After 20 mins add ENO fruit salt & mix really well. Batter seems to become fluffy. Now pour the batter into greased m/w safe bowl & m/w it for 4 mins. Give 2 mins standing time. Insert knife, if it comes out clean 
your m/w dhokla is ready.

4. Now unmould it on a serving plate & cut it into equal parts.

HOW TO MAKE TADKA :-

1. For making tadka, take some oil in a pan & place it on flame for heating. 
2. Add black mustard seeds+cumin seeds+sesame seeds.
3. When mustard seeds starts spluttering add curry leaves+green chillies & fry until they change their colour slightly.
4. Now add 1/2 to 3/4 cup of water+ 1tsp sugar as well. Cook until water starts boiling & sugar melts completely.
5. Pour this evenly on dhokla. Dhokla absorbs water & becomes soggy.
6. Garnish with coriander leaves & grated coconut.
7. Your m/w dhokla is ready to eat.

HAPPY COOKING :))))))

and here's a tip:-

1. We have used lemon juice but tartaric powder can also be used. For this take 1 tsp powder & dissolve it in water. 

2. You can also use 1 cup curd for making dhokla. Mix besan+semolina in curd instead of water.

KHAMAN DHOKLA !!!!!!

KHAMAN DHOKLA is a very common and popular dish of Gujrath. I tried to prepare dhokla in m/w too and it turned out too good. But forgot to click the pic :( Anyways, next time when i prepare will click the pic and post it along with recipe. Btw, i adapted this recipe from TARLA DALAL.

Ingredients:-

1 cup besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
4 tsp sugar
1 tsp ginger-green chilly paste
1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
salt to taste
2 tsp fruit salt

For tempering:-

3 1/2 tsp oil for greasing and cooking
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til) (i used JEERA instead of sesame)
1 tsp chopped green chillies ( i skip this )
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

For The Garnish

2 tbsp chopped coriander leaves (dhania)

Method;-

1. Combine the besan, semolina, sugar, ginger-green chilly paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.
2. Divide the batter into 2 equal portions and keep aside.
3. Add 1 tsp of fruit salt to a portion of the batter and mix gently.
4. Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.
5. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
6. Repeat the steps 3 to 5 to make one more thali of dhoklas.
7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
8. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.
9. Remove from the flame and add  1/4 cup  of water and mix well.
10. Pour this tempering over the dhoklas.
11. Cool slightly and cut into equal sized pieces.
12. Serve hot garnished with coriander.
13. 
    

HAPPY COOKING :))))))))

and here's a tip:-

You can add 1/4 tsp turmeric pow  for the batter. Dhoklas will look more beautiful and healthy too.

KHANDVI !!!!!

I adapted this recipe from SEEMA'S DINE DEVINE who is an ace cook & very good FB friend of mine.

INGREDIENTS:-

besan flour - 1 cup
curds - 1 1/2 cups
water - 2 cups
turmeric pow - 1/4 tsp
ginger-green chilly paste - 2tsp
oil for greasing
salt to taste 

For seasoning:-

mustard seeds - 1/2 tsp
curry leaves - few

For garnishing:-

grated coconut
chopped coriander leaves

METHOD:- 

1. In a mixing bowl add besan flour+curds+water. Mix properly without any lumps. Add salt to taste+bit turmeric pow+ginger-green chilly paste. Mix thoroughly.
2. In a pan pour the mixture stir gently on a gas, once it starts boil, simmer the flame & keep stirring it for about 5 mins. ..when the batter leaves its sides turn off the gas.
3. Meanwhile grease the flat plate or clean kitchen slab with oil in which you are going to spread the batter.
4. Now spread the batter with the help of spoon, spread as thin as possible very quickly.
5. When batter is cooled, with the help of knife cut it lengthwise...turn it a bit, use your finger & roll it nicely as shown in pic...now khandvi rolls are ready.
6. For the seasoning, take a small pan, heat bit of oil, add some mustard seeds & few curry leaves, pour the tadka on khandvi rolls.
7. Garnish it with freshly grated coconut & some chopped corr. leaves.
8. Serve with mint chutney/pickle.

HAPPY COOKING :))))))