CHANA DAL DHOKA

 

 

 CHANA DAL DHOKA

INGREDIENTS

Chana dal / gram dal soaked	1 cup
Atta / Wheat flour or maida / refined flour	¼ cup approx
Salt	T.T.
Haldi / turmeric pdr	¼ tsp
Chilli pdr	¼ tsp
sugar	½ tsp
Lime juice	of 1 lime
Oil	2 tbsp + for deep frying
GREEN MASALA
Green chillies	4 – 5 nos
Coriander leaves	4 – 5 sprigs
Scraped fresh coconut	3 – 4 tbsp
Onion roughly chopped	1 no
Garlic cloves	4 – 5 nos
Ginger grated	1 tsp

 

METHOD:

1.       Grind to a smooth paste all the ingredients for the green masala. Divide this masala into two equal parts.

 

2.       Grind to a coarse paste the soaked chana dal.
 

3.       Add to it one part of the green masala, salt, haldi, chilli pdr and sugar. Now add in little at a time the wheat flour or refined flour only as much so that it forms into a dough.

 

4.       Apply little oil to your palms so that the dough does not stick and make lemon sized balls. Pat the balls on your palms to make tikkis.
 

 

5.       Drop the tikkis in boiling water and allow to cook for 5 – 6 min. then remove.

 

6.       Cool the tikkis and cut each in quarters. Deep fry them in hot oil till golden brown on both sides. Remove them and keep on to a kitchen tissue to remove any excess oil.
 

7.       In a separate pan heat 2 tbsp oil. Add in the remaining half of the green masala paste and fry for some time till the oil starts separating from the masala.

8.       Pour in ½ cup of water and bring to boil. Add to it little salt, chilli pdr, haldi and sugar (optional).

9.       Simmer and drop in the fried vadas and mix well.

10.   The vadas will soak up most of the moisture. Sprinkle lime juice on top. Serve hot immediately.

 

 

 



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LONI / WHITE BUTTER

LONI / WHITE BUTTER

INGREDIENTS

Boil and refrigerate full cream milk or whole milk. You will find a thick layer of cream / sai on top. Remove this cream and store in the refrigerator. In a week’s time enough cream will accumulate. This is the full cream that is used without the milk to make white butter.

Sai / malai / Full cream	1 kg
Sour Curd (culture)	1 tbsp

METHOD:

1.       To the cream add the curd culture, give it a stir and cover and keep it in a warm place undisturbed for 5 – 6 hours for it to set.

2.       If it is summer then it will set in lesser time and in winter it may take a little longer.

3.       Once set use a hand blender to churn the cream.

4.       In summer again you may need to add a little cold water while churning and in winter warm water. This helps in accelerating the churning process.

5.       After some time you will find that the cream separates into a buttery mass and milk.

6.       The milk that you see is the butter milk or taak or chhas that can be used to make mattha, kadhi, or anything else that you would want to use it in.

7.       The buttery mass is the white butter.

8.       Scoop out the butter from the buttermilk. Pour a little water in it and wash it. This water can b poured in the butter milk.

9.       Use the white unsalted  butter as desired.

CHAWLI USAL / BLACK EYED BEANS USAL

CHAWLI USAL / BLACK EYED BEANS USAL

INGREDIENTS

Chawli / black eyed beans (soaked)	1 cup
Scraped coconut	2 – 3 tbsp
Coriander leaves	3 – 4 sprigs
Chilli pdr	½ tsp
Haldi / turmeric pdr	¼ tsp
Rai / mustard seeds	¼ tsp
Jaggery	½ tbsp
Salt	T.T.
Oil	1 tbsp
Goda masala / kala masala (optional)	¼ tsp

METHOD:

1.       Pressure cook the soaked chawli with ½ cup water. Make sure it is soft but it retains its shape.

2.       Heat oil, add in rai and haldi and also the cooked chawli along with the juice.

3.       Add in chilli pdr, goda masala (op), jaggery and salt.

4.       When it starts to boil add in the coconut and chopped coriander leaves.

5.       Serve hot with chapatis / phulkas / roti / boiled rice.

MULYACHI PACHADI / RADISH PACHADI

MULYACHI PACHADI / RADISH PACHADI

INGREDIENTS

Mula / white radish (grated)	1 cup
Soaked chana dal / gram dal	1 cup
Green chillies	2 – 3 nos
Coriander leaves	3 – 4 sprigs
Lime juice	Of 1 lime
Salt	T.T.
Oil	2 tbsp
Heeng / asafoetida	½ tsp
Haldi / turmeric pdr	¼ tsp

METHOD:

1.       Completely drain water from the chana dal.

2.       Coarsely grind soaked chana dal with green chillies.

3.       Mix it with the grated radish.

4.       Add to it chopped coriander leaves and salt. Mix well.

5.       Heat oil, add in the Heeng and haldi and pour over the dal and radish mix.

6.       Now finally add the lime juice and mix.

7.       Chill and serve.

LASUN PATICHI CHUTNEY / LASUN THECHA / GREEN GARLIC CHUTNEY

 

LASUN PATICHI CHUTNEY / LASUN THECHA / GREEN GARLIC CHUTNEY

INGREDIENTS

Lasun paat / green garlic	20 – 25 sprigs / 1 cup
Green chillies	2 – 3 nos
Coriander leaves	8 – 10 sprigs / ½ cup
Salt	T.T.
Sugar	¼ tsp
Lime juice	Of 1 lime

 

METHOD:

1.       Wash the green garlic. Roughly chop it.

2.       In the small mixer jar put all the ingredients except lime juice.

3.       Grind to a rough paste. Add in the lime juice and grind again.

 

BAJRI CHE VADE / PEARL MILLET VADAS

 BAJRI CHE VADE / PEARL MILLET VADAS

INGREDIENTS

Bajri peeth / pearl millet flour	2 cups
Coriander leaves chopped	½ cup
Chilli pdr	½ tsp
Haldi / turmeric pdr	¼ tsp
Garam masala pdr	½ tsp
Jaggery	½ tbsp
salt	T.T.
Oil	For deep frying

 

METHOD:

1.       Mix together all the ingredients.

2.       Make a soft dough using water.

 

3.       Divide into balls which are a little larger than a marble.

4.       Spread a clean plastic sheet on your counter.

5.       Pat each dough ball into a small disc the size of your palm using your finger tips.

 

6.       Apply little oil if the dough sticks to the plastic sheet.

7.       Keep the palm sized discs a little thicker. Do not press the disc too thin or they will tear while picking them up.

8.       Slide each into hot oil and deep fry on both sides till golden brown.

9.       They will puff up like a puri.

 

10.   Serve hot with white butter or curd.