Monday, December 31, 2012

Simple Gujarati Thali - dungli bataka nu shak, bhakri and kadhi

After eating whole world's cuisine, at the end you want to eat your home's comfort food , isn't it? I have the same problem. I make anything and everything but the fulfillment which simple thali gives me, it's out of this world and I wanted to share it with you too. On this New Year's eve lets have something light and traditional. We munch lot of stuff during this holiday so let's give our tummy some rest. 

It has three main items, Bhakri which is like roti but it's crisp, dungli bataka nu shak means onion and potato curry and Kadhi means yogurt curry. Gujaratis don't just eat main thing, need side things too, so it has no oil ginger pickle, amba haldi means yellow turmeric and chorafali.

Bhakri :
A common man's staple in maharashtra and gujarat, is made from jowar flour or wheat flour. The texture is a crisp yet soft bread, layery and absolutely delicious that can be had plain with pickles and yogurt or with gravy or curry.

Ingredients for Bhakri :

2 cups whole wheat flour
4 tablespoons ghee
2 teaspoons sesame seeds or ajwain seeds or cumin seeds
salt to taste

In a wide bowl, combine the flour, ghee, cumin seeds and salt and mix well. Add water a little at a time and knead into a firm dough. Keep aside for 15 to 20 minutes.

Divide the dough into 12 to 14 equal portions. Roll out each portion into a 100 mm diameter circle.

Heat a griddle and and roast each round on both side until golden brown, putting light pressure on the bhakri, so the insides cook evenly. Serve hot plain with pickle and yogurt or with any vegetable of your choice.

Dungri Bataka nu Shak:

Ingredients : 
2 Medium Sized Potatoes cubes
2 Medium sized onions sliced
2 green chili slit in the centre
1 tsp garlic chopped
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp cumin and coriander powder
1 tsp red chili powder
salt to taste
2 tbsp oil
Half cup water

Method : 
In a pan, heat oil. Add cumin seeds and allow them to splutter.
Add green chilies and cook till the outer skin of the chilies get light green in color.
Add garlic and then onions and potatoes.
Add the rest of the spices.
Add water and place the lid. Let it cook for 20 minutes or till potatoes are soft.
cook for 5 more minutes without lid.
Serve with bhakri, kadhi and khichdi.

Dungri bataka nu shak

1 cup yogurt
2 tablespoons gram flour
¼ teaspoon asafoetida powder
¼ teaspoon turmeric powder
1 tablespoon jaggery, powdered
salt to taste
Ingredients for seasoning
¼ teaspoon cumin seeds
¼ mustard seeds
1 inch piece of cinnamon
1 teaspoon grated ginger 
2 slit green chillies
1 tablespoon ghee
4-5 few curry leaves, finely chopped
1 tablespoon chopped coriander leaves
Gujarati kadhi

Combine all the main ingredients along with 2 cups of water together in a bowl and whisk until smooth with no lumps.
Heat ghee in a sauce pan on medium heat; add the mustard seeds and cumin seeds and allow them to crackle. Stir in the curry leaves, cinnamon, green chilies and ginger. 
Gradually, add the yogurt mixture to the above seasoning and allow the mixture to come to a boil whisking it occasionally. 
Whisking it during the process of boiling makes it a perfect and smooth mixture and prevents any curdling. 
Turn the heat to low and simmer uncovered for 10 minutes. 
Turn off heat and garnish with freshly chopped coriander leaves and serve hot.

Thali is ready to eat.


Nivedhanam: SYF & HWS - Ginger & ANU'S HEALTHY KITCHEN

Julie's Page and SpiceNFlavors
Carole's Chatter: Food on Friday: Indian & Sri Lankan food

SYF&HWS - Ginger

Saturday, December 29, 2012

Yellow Mung dal with Dill / Yellow split lentils with Dill

As you by now know I like all the vegetables including greens and Dill is on top of the chart, it's easy to pill, clean and chop. I always have frozen ready to go dill in freezer so when I have to make this dish , it's handy. Just put it in pan and I am done. Let me show you how to make this dish. Not only this is healthy with greens and dal in one dish but it is very tasty and quick dish to make it when you are in hurry to put diner on the table.

4 cups wash yellow mung dal
2 cups wash and chopped dill
1 tsp mustard seeds
3-4 dry whole red chilies
pinch of hing
1 tbsp each ginger and green chili paste
1 tbsp tomato puree or 1 chopped tomato
1 tsp haldi powder
1 tsp red chili powder
1 tsp mix cinnamon and clove powder
salt to taste
3 tsp oil


Heat a oil in pan, add mustard seeds when pop add whole red chilies and hing.
add tomato puree, ginger green chili paste, powder masala and mix well.
cook till oil floats on top.
Now add dal and dill and add cup of water, you don't need mushy dal so just add enough water to cook the dal, start by adding cup and if dal is not cook then add half cup more.
Add salt as per your taste and cover it and cook it on medium flame till 90% water is gone and dal is fully cooked.
Serve hot with rice, roti or paratha.

SYF&HWS - Ginger
Dish it outCooking with Herbs Lavender and Lovage

Nivedhanam: SYF & HWS - Ginger & ANU'S HEALTHY KITCHEN
Julie's Page and SpiceNFlavors
Cooks Joy - New “U” 2013: Event Announcement
Sending to Dish it out – Lentils and Garlic and Vardhini’s page"
May 2014: Cooking with Herbs Recipe Challenge - Join in NOW!
Carole's Chatter: Food on Friday: Dill & Basil

Thursday, December 27, 2012

Couscous Salad

Couscous can be prepared in just 5 minutes. Simply follow the instructions on the package for foolproof, fluffy couscous every time. As a rule, a 1/3 cup of dry couscous will yield one cup of cooked couscous. I recommend using whole wheat couscous to boost your intake of fiber. You can your choice of ingredients and serving with your main dish. I used whole box because we love salad in my house.


3 cups cooked couscous
1 cup chopped cucumber
1 cup chopped tomatoes
1 cup boiled or canned chick peas, drained
1/2 cup chopped red onion or spring onion ( I used mixed)
1/3 cup fresh chopped coriander and mint leaves
Juice of two large lemons or limes
1 tbsp olive oil
1 tbsp aged balsamic vinegar
pinch of garlic powder
1 chopped green chili


Combine couscous, cucumber, tomatoes, onion, garbanzo beans, chili, coriander and mint in a large bowl. 
Whisk together lemon juice , garlic powder,  olive oil and balsamic
Pour over couscous salad and stir well. 
Cover and refrigerate for at least 2 hours.
You can increase / decrease vegs as per your taste.

LemonKurry: Innovative Recipes 2013:Event By LemonKurry

Tuesday, December 25, 2012

Gulab Jamun / sweet flavor balls in sugary syrup

First of all "MERRY CHRISTMAS" to all of you and I wanted to share something sweet on this day with all of you. You all know how to make gulab jamun and I also did not wanted to twist it so I make it regular way. Out come is simply delicious.

Ingredients : 

1 cup Carnation Milk Powder
1/2 cup Bisquick mix
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup 
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

  • Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
  • Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
  • If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
  • The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup

Sunday, December 23, 2012

Sandwich Dhokla

Let's celebrate today my mom's 69th birthday. Mom makes very lovely goodies in whole her life and she teach as well too. Gujarati are well known for their snacks specially Khaman, Dhokla , patra, muthia and much more. I always make Khaman and Dhokla but I wanted to try to make sandwich dhokla so one fine day I decided to make it and I can not believe the end result. Who dont like layer of yellow dhokla with green spicy chutney spread over it and topped it with white dhokla and above all it's healthy because it's steamed. Only oil I use is to temper it. So here it's recipe.


1 Cup Tur dal
1 Cup Chana dal
1/2 Cup Moong dal
1/2 Cup Urad dal
4 Cups uncooked Rice
tablespoon Ginger Garlic & Chilli paste
2 cups sour Yoghurt
1 teaspoon Turmeric powder
1 tablespoon Oil
1/2 teaspoon Baking Powder

For Thadka
2 tablespoon Oil
teaspoon Mustard seeds
teaspoon Sesame seeds
1/2 teaspoon Hing

For chutney
Coriander bunch 1
3 to 4 medium size Green Chillies
2 table spoon Ginger Garlic paste
tablespoon Coconut shredded (optional)
teaspoon Lemon Juice
Salt to taste

Soak all the dals & rice at least 6 to 8 hours.
Grind coarsely with yoghurt and leave to ferment for at least 12 hrs.(consistency should be thick like cake batter. You need good fermentation)
Make a paste of ginger & green chillies & add paste to the fermented mixture. Add turmeric powder and salt to mixture.
Heat the oil in small pan & add baking powder. When small bubble comes add this to mixture, stir well.
Grease a dhokla mould or a shallow cake tin or small thali with a little oil. Pour half of the quantity which would normally take for one mould or thali. Steam it for 5 to 8 minutes.
Then spread the chutney on the batter. Then put another layer on it & steam for 10-12 min. Cool it for some time.
Cut into squares & arrange in a serving plate/bowl.
Heat oil in a pan. Add mustard seed & sesame seeds. When the seeds begin to crackle then add hing, remove and pour over the dhoklas.
Serve hot garnished with chopped green coriander leaves and grated coconut. Hope you enjoy it.

Sumee's Culinary Bites:
Nivedhanam: SYF & HWS - Ginger
Nithu's Kitchen  & Gayathri's Cook Spot:
Ammaji Recipes: Quick & Easy Recipes
Foodelicious: ‘ONLY’ Event & Giveaway Announcement For December
 CookCookandCook andThoushaltcook Nivedhanam: Mission–Breakfast
Sending to What is with my cuppa and Nupur's page"
Mission breakfast

Friday, December 21, 2012

Nan Khatai

Here we go with eggless cookie which is so easy that you can even ask your kiddo to help you in this process. It does not need any fancy ingredients or gadgets. Just whip up everything and relax and enjoy with hot tea.

1 stick (1/2 cup) unsalted butter at room temperature
1/2 cup powder sugar
1/4 tsp Nutmeg powder
1/4 tsp cardamom powder
1 cup Maida (AP Flour)
1/4 tsp Baking powder
salt to taste or 1/8 tsp
few chopped pieces of pista

Preheat oven to 300 degrees.
In a Mixing bowl combine powder sugar (little at a time) with butter until mixture is light and creamy.
Add Nutmeg and Cardamom powder and mix well.
In a separate bowl , sift AP flour, salt and baking powder
Combine flour mixture (little at a time) with butter mixture and form a soft dough.
Wrap dough in plastic wrap and let it rest  for  20 minutes.
Knead dough once again and divide into 12 equal portions.
Roll each portion into a smooth ball without cracks, stick some chopped pista on top and placed on a cookie sheet with lightly spray or wax paper.
Put dough balls 2 inch apart.
Bake on a middle rack for 22-25 minutes (as soon as it changes color take it out)
Remove from oven and cool down for 5 minutes before transferring to cooling rack.
Store in airtight container if you have any leftover. 
enjoy with hot cup of tea.
Divya's culinary journey: & Jagruti's Cooking Odyssey:
Sumee's Culinary Bites
Zesty South Indian Kitchen
UK, Rasoi and Me
Ammaji Recipes: Quick & Easy Recipes
Just Cooking N Baking ....: Event Announcement: Hot Beverages and Deserts within 45 minutes !!
CookCookandCook andThoushaltcook Nivedhanam: Mission–Breakfast

Mission breakfast

Wednesday, December 19, 2012

Protein Poha

We all make kanda poha or Batata Poha. But in my house my husband don't like potatoes much and I love it. I always add onion if I am making regular potato poha but still I was missing something and then I started making this one and it become family favorite, even I asked my mom to make this one and they love it too.

For this protein poha I am using black beans which I soaked  and boiled and froze it so when ever I need it I just have to take it out of freezer and I am good to go. I froze chick peas and Rajma too so just make gravy and use it or for salad also I don't have to look for cans.

2 cups washed thick poha
1/4 cup boiled black peas (if using can half can washed and dry)
1 finely chopped onion

1/4 cup corn ( i used frozen)
2 green chilies
salt to taste
1 tsp haldi powder
1 tsp garam masala
3 tbsp oil
lime juice
for garnish : bikneri Bhujia,

Heat a non stick pan, add oil in it.
When oil is hot , add chopped onion in it with green chilies.
cook till its changes it color little bit.
Add black beans, corn, haldi powder, garam masala, salt and mix it and cook it for 2 minutes.
Add poha in it. cook for 4 minutes and turn off the gas.
After 30 seconds add lime juice and served it hot with spicy sev or regular sev on top of it.

You can add potatoes , corn also.

New Event - Street Food of India ~ Chef Al dente
cookbookjaleela: My Own Event - Bachelor's Feast
Sumee's Culinary Bites:
SpiceNFlavors & EP EVENTS
Foodelicious: ‘ONLY’ Event & Giveaway Announcement For December
Related Posts Plugin for WordPress, Blogger...