Gakar

Ingredients

3 cups aata (preferable coarse)
Pinch of salt
1 tablespoon oil

Process

Mix aata, oil and salt properly.
Add water and knead it to a stiff dough.
Make very small balls.
Roll them into medium thick puri sized gakars.
Place them on medium hot tawa.
Cook on both sides on low flame.
Puff them on direct flame like phulkas.
Smear it liberally with desi ghee.
Serve with gud-ghee, pithla, baigan ka bharta and lahsun ka thecha.

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Bhindi fry

Ingredients

1/2 kg bhindi (lady finger) chopped longitudinally
2 table spoons oil
1/2 tea spoon rai (mustard seeds)
1/2 tea spoon jeera
1/2 tea spoon haldi
1 tea spoon lal mirch
Salt to taste

Process

Heat oil in a pan.
Add rai and jeera .
Add chopped bhindi.
Sprinkle haldi, mirch and salt.
Mix well.
Keep on low flame till cooked.
Serve with phulka.

Moong ki Dal

Ingredients

3/4 cup dhuli moong dal
1/2 tea spoon haldi
1/2 tea spoon rai (mustard seeds)
1/2 tea spoon jeera
2 table spoons finely chopped hara dhania (coriander leaves)
1/4 inch piece of adrak crushed
1 clove lahsun (garlic) crushed
1 tomato chopped
1 onion chopped
1 hari mirch (green chilli) chopped
1 table spoon oil / ghee
Salt to taste

Process

Pressure cook the dal.
Add salt, adrak, mirch, salt, haldi and boil it.

For tempering-
Heat oil.
Add rai, jeera and hing.
Add onion, lahsun and tomato.
Saute and pour it on dal.
Garnish with hara dhania.
Serve with rice and roti.

Dhirde / Chile / Dal Dosa

Ingredients

1 cup rice
1 cup chana dal
1 cup dhuli moong dal

2 green chillies
1/2 inch adrak (ginger)
2 cloves of lahsun (garlic)
1/2 teaspoon haldi
1/2 teaspoon ajwain (carom seeds)
3/4 cup curd (as per taste)
Salt to taste
Oil

Process

Soak rice, chana dal and dhuli moong dal in a bowl for 3-4 hours.
Grind it with green chillies, adrak and lahsun into a dosa batter consistency.
Add salt, haldi and curd.
Allow it to ferment for 2-3 hours.
Add coriander and ajwain.
Make chilas on non-stick tawa like dosas.
Serve with green chutney and ketchup.

Tip – The chilas can be topped with grated paneer.

Til-Gud ki Roti

Ingredients

1 cup aata (wheat flour)
1 cup maida (white flour)
Pinch of salt
1 table spoon oil

3 cups graded gud (jaggery)
2 tablespoons til (sesame seeds)
2 tablespoon graded dry coconut
1 tablespoon khus-khus
1/2 teaspoon green elaichi powder (cardamom)
Ghee

Process

Knead aata, maida, salt and oil with water till medium hardness and let it rest for 1/2 an hour.
Lightly roast til, coconut and khus-khus separately.
Grind roasted til and coconut.
Make the stuffing by mixing til, coconut, khus-khus, gud and elaichi powder into a soft mixture.
Divide the dough and stuffing into equal parts (for approx 8 rotis).
Fill the stuffing in the dough, make balls and keep aside covered.
Make medium thick rotis of it.
Shallow fry rotis with ghee. Turn it twice / thrice only as they may be a bit brittle.
Let it cool for a few hours.
Enjoy gud ki roti topped with dollop of ghee!

Aloo Baigan ki litpiti Sabji

Ingredients

1 big baigan (egg plant)
2 aloo (potato)
1/2 cup peas (Optional)
2 tomato
1 pyaz (onion)
2 kali lahsun (garlic)
1/4 th inch adrak (ginger)
2 sabut lal mirch (red chillies)
1 table spoon panch foran (equal quantity of rai, jeera, methi, saunf and kalaunji mixed)
3/4 tea spoon haldi
1 inch piece tej patta (bay leaf)
1/2 tea spoon garam masala
1/2 tea spoon dhania powder
2 table spoons oil

Process

Peel and chop the baigan and aloo.
Grind adrak, mirch, lahsun, pyaz and tomato to coarse paste.
Heat ghee in a pan.
Add panchforan, tej patta and the masala paste.
Fry till it leaves ghee.
Add haldi, dhania powder and salt.
Add baigan, aloo and peas.
Pour hot water as per requirement.
Pressure cook.
Add garam masala.
Serve hot with puri kachori.

Dhokla

Ingredients

1 cup rice
1/2 cup chana dal
1/4 cup moong dal mogar
1/4 cup udad dal
2 hari mirch
1/2 inch adrak
2 kali lahsun
1/2 cup dahi
1/2 tea spoon haldi
2-3 pinch edible soda
4 table spoons oil
1 tea spoon rai
1/2 tea spoon til
5-8 kadhi patta
2 table spoons finely chopped hara dhania

Process

Soak rice, chana dal, moong dal, udad dal together in a vessel for 2-3 hours.
Grind it with hari mirch, adrak and lahsun.
Add haldi, salt and curd.
Mix and let it ferment for 7-8 hours.
Add 1 table spoon oil and soda, mix well.
The batter feels light due to soda.
Pour into greased dhokla moulds.
Steam for 10 minutes.
Remove from vessel and allow it to cool.
Cut into pieces.

For tempering.
Heat oil, add rai, til and kadhi patta.
Pour it on the dhokla pieces.
Sprinkle hara dhania.
Serve with green chutney or coconut chutney.