KUTCHI DABELI

 

KUTCHI DABELI

INGREDIENTS

Double roti / pav	2 slabs / 12 pieces
Sev	¼ cup
Onion chopped	1 no small
Masala peanuts	3 – 4 tbsp
Pomegranate pearls	3 – 4 tbsp
Chopped coriander leaves	2 – 3 tbsp
Green coriander chutney	¼ cup
Khajoor  / dates chutney	¼ cup
Butter	As required
STUFFING
Tamarind pulp	3 – 4 tbsp
Jaggery dissolved in 4 – 5 tbsp water	2 tbsp
Potatoes boiled and mashed fine	2 – 2 ½ cups
Salt	T.T.
Garam masala	¼ tsp
Pav Bhaji masala	½ tsp
Oil	1 tbsp

 

METHOD:

STUFFING

1.       Heat oil, add in the tamarind pulp and jaggery water. Fry them well till almost all the water evaporates from it.
 

2.       Now add in the garam masala pdr and pav bhaji masala pdr and again fry the masalas for half a min.

3.       Put the mashed potatoes along with salt and mix it up well to become a smooth mixture.
 

4.       Cool this stuffing mix.

5.       In a plate put the stuffing and smoothen it out.
 

 

6.       Sprinkle chopped onions and masala peanuts on it.
 

7.       Also sprinkle liberally all over the stuffing the sev, chopped coriander leaves and pomegranate pearls. Now your stuffing is ready.
 

GREEN CORIANDER CHUTNEY

8.       Mix together coriander leaves, cumin pdr, salt, green chillies and lime juice and grind it to a fine paste.

KHAJOOR OR DATES CHUTNEY

9.       Grind to a fine paste soaked dates, tamarind pulp, chilli pdr, salt, cumin pdr, cloves pdr, cinnamon pdr.

10.   Now bring this chutney to a boil and then cool.

ASSEMBLING

11.   Give a slit on to the pav to create a pocket in it or slice through 3 sides but leave it attached on to the fourth side.

12.   On one half of the pav apply the green chutney and on the other half apply the khajoor /dates chutney.
 

13.   Now take a generous scoop of the stuffing through all the layers and spread it on one half of the pav.

14.   Again over it sprinkle a little more of the peanuts, sev and pomegranate pearls.
 

 

15.   Apply a little butter on the outside of the pav and put it in a hot griddle till the two sides are crisp.
 

16.   Remove and roll the edges in more sev and serve hot.

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DHABEWALI DAL

 

DHABEWALI DAL

INGREDIENTS

Toor dal / split pigeon peas	1 cup
Onion chopped	1 no large
Tomato chopped	1 no large
Ginger grated	½ tbsp
Garlic finely chopped	4 – 5 cloves
Green chillies slit lengthwise	2 nos
Curry leaves	3 – 4 nos
Jeera pdr / cumin pdr	½ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
Red chilli pdr	¼ tsp
Garam masala pdr	¼ tsp
Salt	T.T.
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Bor chillies / round red chillies	2 – 3 nos
Coriander leaves chopped	2 – 3 sprigs

 

METHOD:

1.       Pressure cook the dal till soft and tender to touch. Mash it up.

2.       Heat oil, add in a little rai seeds. When they splutter add in the onions. Sauté them on medium heat till they turn light brown.

 

 

3.       Now add in the tomatoes, green chillies, curry leaves, sauté till they turn soft and oil starts to separate out.
 

 

 

4.       Add in the jeera pdr, haldi, chilli pdr, garam masala pdr and fry all the masalas along with the onion and tomato.

 

 

 

5.       Pour in the dal, add salt and bring to boil. Try not to add any water. In case you need to because the dal is very thick then add very little. Just enough till is it like a thick but pourable sauce.
 

 

6.       In a separate kadhai heat oil, add in jeera. When it splutters, add in the Heeng and ginger and garlic.

7.       Fry till they turn light brown and the raw aroma goes off. Also add bor chillies to the oil and fry the chillies in it.

8.       Pour this entire tadka over the dal. Sprinkle come coriander leaves as a garnish.

9.       Serve along with jeera rice or steamed rice.

 

 

 

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MAGGI NOODLES STUFFED BREAD ROLLS

MAGGI NOODLES STUFFED BREAD ROLLS

INGREDIENTS

Maggi noodles packet with taste maker	1 no single serve
Oil	1 tbsp + for deep frying
Spring onion bulbs sliced	2 nos
Capsicum thinly sliced or cut in juliennes	1 no small
Cabbage shredded	¼ cup
Carrots grated	2 tbsp
Corn kernels boiled	2 tbsp
Ginger	½ inch piece
Garlic	2 – 3 cloves
Green chilli	1 no
Chaat masala pdr	½ tsp
Tomato ketchup OR red chilli sauce	1 tbsp
Bread slices	As needed approx 7 – 8 nos

METHOD:

STUFFING

1.       Grind to a coarse paste the ginger, garlic and green chillies.

2.       Heat oil, add in the prepared paste. Fry it till it turns a light brown and the raw aroma goes off.

3.       Add in the onions. Sauté them till they turn soft. Then add in the capsicum, cabbage, corn and carrots (I didn’t add carrots since I didn’t have but there was no difference in taste).

4.       Stir fry on high heat for a min.

5.       Now break the noodles into 4 pieces and add it to the pan along with the tastemaker. Also add in half the quantity of water that you would usually use to make maggi.

6.       Bring it to boil, stir and add in a pinch of salt, chilli sauce and chaat masala pdr.

7.       Switch off the gas when the water evaporates. Since you are adding less water it is necessary that you constantly keep on mixing it around lightly or there may remain uncooked hard portions of the noodles. Also make sure the vegetables are half cooked and they have a bite and crunch.

8.       Also the mix will become dry but still the noodles will be half cooked. Don’t worry that’s intentional because they will cook further as you fry the bread rolls.

BREAD ROLLS

9.       In a bowl take around ½ cup water and add in a pinch of salt in it.

10.   Cut the hard edges of the slice bread.

11.   Sprinkle the bread surface with little water just enough to moisten it but not make it soggy.

12.   Keep a tbsp of the stuffing on the bread and shape it back into an oval completely covering the stuffing.

13.   Deep fry them in hot oil till golden brown. Serve hot with ketchup.

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