Dabeli Recipe

Ingredients

Potatoes – 4

Dabeli masala – 3 tbl.sp or as per taste

Salt, sugar and lemon as per taste

Dates and tamarind chutney

Garlic chutney

Nylon sev

Grated coconut

Roasted peanuts

Pomegranate seeds

Chopped onion

Coriander leaves

Freshly grated coconut

Pav/bread

Butter

Method

Mix dabeli masala with grated and boiled potatoes along with salt, sugar and lemon. Add little water if you want.

Heat oil in a pan and cook this mixture for few minutes. Remove and spread on a flat plate.

Garnish with with grated coconut, roasted peanuts, pomegranate seeds, chopped onion, coriander leaves and nylon sev.

 Take pav, cut into half horizontally, on one slice spread garlic chuney and on the other dates and tamarind chutney, put the potato stuffing in between and close it.

Take a pan, put little butter and toast this dabeli on both the sides.

Decorate this with nylon sev and pomegranate seedsD

Ghugra (Spicy Karanji Recipe)

Ingredients

For the dough

All purpose flour – 1 cup

Salt - ¼ tsp

Hot ghee/oil – 1 tbl.sp

Water for kneading the dough

For the stuffing

Green peas – 150 gm boiled

Freshly grated coconut – 3 to 4 tbl.sp

Sesame seed – 1 tbl.sp

Cumin seed – 1 tsp

Asofoetida – ¼ tsp

Ginger green chilli paste – 1 tsp

Lemon juice – 1 tsp

Sugar – 1 tsp

Salt – as per taste

Method

Make a dough from the given ingredients given.

For making the stuffing, heat 2 tsp of oil in a pan, add first cumin seeds, when they start to splutter, add asofoetida and then sesame seeds. When the sesame seeds are roasted add grated coconut and ginger green chilli paste and stir fry till coconut changes its color to light brown.

Add green peas, lemon juice and coriander leaves and cook on a slow flame for 2 to 3 minutes.

Remove and lightly mash it.

Make small puris from the dough, put one spoon of stuffing and close it in a semi circle shape by sealing the edges with water.

Deep fry in oil and serve hot.

Aloo Bhakarwadi

Ingredients

For the dough

All purpose flour – 1 cup

Wheat flour – 1 cup

Semolina – 2 tbl.sp

Salt as per taste

Hot oil/ghee – 2 tbl.sp

For the stuffing

Potatoes – 2 boiled and mashed

Corriander powder – 1 tbl.sp

Cumin powder – 1 tsp

Garam masala – ¼ tsp

Turmeric powder – ¼ tsp

Amchur powder – 1 tsp

Sugar –  ½  tsp

Red chilli powder and salt as per taste

Coriander leaves

Dry roast and add to the stuffing

Coconut – 3 tbl.sp

Sesame seeds – 1 tl.sp

Method

Knead a stiff dough  and keep aside for few minutes.

Take a pan, dry roast coconut and sesame seeds and add to the other ingredients given. Mix well.

With the help of a rolling pin, roll chapatti. Spread this stuffing on it and roll it tightly.  Seal the edges.

Cut into one inch thick pieces. Dust with little flour on sides, so that the stuffing doesn’t come out while frying.

Deep fry in hot oil till golden brown in color and serve  hot.

Mini Kachori

Ingredients

For the dough

All purpose flour – 1 cup

Pinch of salt

Warm oil – 3 tbl.sp

Water to knead to make a soft dough

For the stuffing

Tamarind chutney – ½ cup

Nylon sev/gathiya/roasted gram flour – 1 cup

Coarsely blended cashew nuts – ¼  cup

Raisins – 10 to 15

Red chilli powder – 1 tsp

Tumeric powder – ¼ tsp

Garam masala – ¼ tsp

Poppy seed – 1 tsp

Fennel seed – 1 tsp

Sesame seed – 2 tbl.sp

Coriander seed – 2 tbl.sp

Salt as per taste

Method

Make soft dough from the ingredients given and then cover and leave it to rest for half an hour.

Heat 1 tsp of oil in a pan, add poppy seed, fennel seed, sesame seed, coriander seed and stir fry on a low flame for 2 minutes.

Then add red chilli powder, garam masala, turmeric powder,salt, sev, cashewnut and raisins and again stir fry for a minute.

 Mix tamarind paste to it and again cook for 1 minute till the stuffing becomes dry.

Take lemon size ball of dough, roll into small circle. Place one spoon of the stuffing and cover and seal the edges. Make into round shape balls.

Deep fry in hot oil on low flame till golden brown in color.

Serve hot.

Launki Muthiya

Ingredients

Grated bottle gourd/launki – 250 gm

Wheat flour – 1 cup

Chickpeas flour/besan flour – ¾ cup

Semolina – ¼ cup

Ginger garlic paste – 2  tsp

Green chili – 2

Baking soda – ½ tsp

Curd –  ¼  cup

Sugar – 2 tsp

Red chilli powder – as per taste

Salt as per taste

Coarsely grinded peanuts – 3 tbl.sp

Lemon juice – 1 tsp

Coriander leaves

For tampering

Oil – 2 tbl.sp

Mustard seed – 1 tsp

Sesame seed – 1 tbl.sp

Few curry leaves

Method

Combine all the ingredients given except lemon juice and coriander leaves and knead to a soft dough.

Make oblong shape balls and steam it for 20 -25 minutes.

Heat oil in a pan, add mustard seed and sesame seed, when they start to crackle add curry leaves and muthiya, mix well and cook for 5 to 6 minutes.

Remove in a bowl and garnish with coriander leaves and add lime juice to it.

Khaman Dhokla

Ingredients

Besan flour /chickpeas flour– 1 cup

Semolina – 2 tbl.sp

Ginger green chilli paste – 1 tsp

Oil – 1 tbl.sp

Water – ½ cup

Turmeric powder – ½ tsp

Yoghurt – ½ cup

Salt as per taste

Sugar – ½ tsp

Eno salt – 1 ¼  tsp

Lemon juice – 1 tsp

Freshly grated coconut

Coriander leaves for garnishing

For tampering

Mustard seed – 1 tsp

Sesame seed – ½ tsp

Asofoetida – a pinch of

Few curry leaves

Green chilli – 1

Method

In a bowl combine together besan flour, semolina, ginger green chilli paste, turmeric powder, salt, sugar, yoghurt, oil and lemon juice.

Mix it well by adding  half cup of water, the consistency should be like dosa batter.

Grease plate with oil.

Before steaming add eno salt to it and mix immediately. The quantity will increase. Pour this batter in the plate. Steam for 10 minutes.

Remove and leave it to cool.

Cut into small cubes.

Heat oil in a pan about one tbl.sp Tamper with mustard seeds, sesame seeds, asofoetida, curry leaves.

Garnish with freshly grated coconut and coriander leaves.

Soya Khaman Dhokla

Ingredients

Besan flour /chickpeas flour– 1 cup

Soya flour – ½ cup

Semolina – 2 tbl.sp

Ginger green chilli paste – 1 tsp

Turmeric powder – ½ tsp

Salt as per taste
oil - 1 tbl.sp

Sugar – ½ tsp

Eno salt – 1 ½ tsp

Lemon juice – 1 tsp

Freshly grated coconut

Coriander leaves for garnishing

For tampering

Mustard seed – 1 tsp

Sesame seed – ½ tsp

Asofoetida – a pinch of

Few curry leaves

Green chilli – 1

Method

In a bowl combine together besan flour, soya flour, semolina, ginger green chilli paste, turmeric powder, oil, salt, sugar and lemon juice.

Mix it well by adding little water, the consistency should be like dosa batter.

Grease plate with oil.

Before steaming add eno salt to it and mix immediately. The quantity will increase. Pour this batter in the plate. Steam for 10 minutes.

Remove and leave it to cool.

Cut into small cubes.

Heat oil in a pan about one tbl.sp Tamper with mustard seeds, sesame seeds, asofoetida, curry leaves.

Garnish with freshly grated coconut and coriander leaves.

Bhakarwadi

Ingredients

For the dough

Chickpeas flour – ½ cup

Refined flour – 1 cup

Salt – ¼ tsp

Turmeric powder – ¼  tsp

Oil – 1 tbl.sp

For the stuffing

Ginger – 1 inch chopped

Green chilli – 2 or as per taste

Coconut grated – ¼ cup

Red chilli powder – ¼ tsp

Fennel seed- ½ tsp

Salt as per taste

Sugar – ½ tsp

Cumin seed – 1 tsp

Poppy seed – 1 tsp

Garam masala – ½ tsp

Sesame seed – 1 tbl.sp

Coriander powder – ½ tbl.sp

Asafoetida – ¼  tsp

Lemon juice – 1 tsp

Coriander leaves

Method

Make a stiff dough by adding all the ingredients and enough water and cover it with a muslin cloth and keep aside for 10 to 15 minutes.

Dry roast sesame seeds and poppy seed separately, also dry roast coconut.

In another bowl, mix together coriander leaves, asafoetida, coriander powder, red chilli powder, fennel seed, garam masala, cumin seed, lemon juice, roasted spices, salt and sugar.

Divide the dough into equal portion, roll it out thinly with the help of a rolling pin.

Apply some water on the surface and spread this mixture on it. Roll it and seal the edges. Steam it for 15 to 20 minutes and then cut into half inch equal pieces and deep fry in oil or directly cut into equal half inch pieces and deep fry in oil till golden brown and crisp.

When cool, You can even store in an air tight container.

Kachori Recipe

Ingredients

For the dough

Refined flour – 1 cup

Oil – 1 tsp

Salt – ¼ tsp

For the filling

Moong dal/Green gram dal – 100 gm

Besan flour/gram flour – 2 tbl.sp

Coriander seed – 1 tbl.sp

Aniseed – 1 tsp

Red chilli powder –as per taste

Turmeric powder – ¼  tsp

Asafoetida – ¼ tsp

Lemon juice – 2 tsp

Sugar – 1 tsp

Salt – as per taste

Coriander leaves

Make a paste of

Ginger – 1 inch

Green chilli – 2 (make a paste of it)

Method

In a bowl add refined flour, salt, and little water and knead to make dough. Leave this aside for 15 to 20 minutes.

Soak moong dal/green gram dal for an hour and then pressure cook until one whistle or till soft.

Heat oil in a pan, add aniseed, asafetida, coriander seed, ginger green chilli paste and sauté for a minute and then add red chili powder, turmeric powder, sugar, salt and then add gram flour/besan and sauté for a minute and then add cooked moong dal and coriander leaves. Cook till all the moisture is absorbed and the mixture becomes dry.

Make equal size balls from the dough, roll it into small puris and put the stuffing into the centre. Seal the edges and gently roll with the help of a rolling pin into small puris.

Deep fry in hot oil till golden brown in color and serve hot with green chutney and sweet chutney.