SPICY-SWEET DHOKLAS

note: Dhoklas  from Gujarat,the eternal favourite of us Indians.Presenting to you this dish with a twist.Tastes Yum!!!!!!!!!!!

U NEED:

Besan(Chick pea flour): 1 cup
Fine sooji: 2 tsp
Ginger-Green chilli paste: 3 tsp
Pinapple juice: 1/2 cup
Eno's fruit salt: 1 packet ( lemon flavour tastes good)
Grated Coconut: 2 tsp
Sugar: 2 tsp
Salt to taste
Oil: 2 tablsp
Asefodita: 1/2 tsp
Mustard seeds: 1 tsp
Water: 1/4 cup

METHOD:

1. In a bowl add in the besan, sooji,salt,sugar,pineapple juice, 2tsp ginger-green chilli paste and mix well.Add some plain water to have a thick batter consistency.

2. Now add the Eno's fruit salt and beat the batter lightly till it rises.Quickly pour into a greased plate and steam cook the dhoklas for 10 to 12 mins or until done.
3. In a small kadai heat oil.When hot add the mustard seeds,asefodita and saute.Add the 1 tsp ginger-green chilli paste and 1/4 cup water.Quickly pour this mix over the dhoklas.Garnish with grated coconut and minced coriander leaves.

PANEER AUR MATAR KI LAAJAWAAB CURRY

note: Dried green peas and paneer is a great combination as good as fresh peas and paneer.Here I have used Meat masala powder for the gravy and the dish tastes just yum.We can use non-veg tandoori masala power,chicken 65 masala powder for vegetarian dishes too.Try this vegetarian recipe at home and mail to me your comments at sumathy4@yahoo.co.in
Sometimes these masala powder may have salt.So adjust salt as needed.

RECIPE:
Dried green peas : 1 cup soaked for 3 hrs and pressure cooked till done.
Fresh paneer: 1 cup diced
Meat Masala powder: 2 tsp (here I have used National Meat masala)
Turmeric powder:1 tsp
Green chillies minced: 2 tsp
Onion chopped fine: 1/2 cup
Ginger-garlic paste: 1 tsp
Garam masala powder: 1 tsp
Tomato paste: 1 tablsp
Bay leaf:1
Jeera: 1 tsp
Curd: 2 tablsp
salt to taste
Kasoori methi: 1 tsp slightly roasted and crushed.
Ghee: 2 tablsp

Method:
In a bowl add the curd,1/2 tsp meat masala powder,paneer pieces,pinch salt and mix well.Marinate for 15 mins.
Heat ghee in a kadai. Add the bay leaf and jeera. Saute for a min.Now add the tomato paste and stir well.Add chopped onions. Continue stirring.
Add the minced green chillies,ginger-garlic paste,turmeric and stir well.Add the Meat masala powder and garam masala. Sprinkle some water and continue stirring for 2 to 3 mins.If need you can add some extra ghee.
Now add the marinated paneer along with the marination.Continue cooking till the curd is cooked and oil starts oozing out.
Add the cooked dried peas along with the liqued. and simmer. Add salt if needed.Simmer till the curry is cooked and the gravy thickens.Add  kasoori methi.
Transfer to a serving bowl.Add a dash of fresh cream,some finely chopped coriander and serve hot with rotis and parathas.

ALU BHINDI MASALEDHAR

NOTE: My mother a fantastic cook used to make this dish and we just loved it.I learnt from her and today am sharing with you.

U NEED:
Fresh ladies finger(bhindi): 200 gms
Potato: 2
Onion: 1 medium
Garlic pods : 2
Red chillies: 2
Kashmiri chilli powder: 1 tsp
Dhaniya seeds: 2 tsp
Whole jeera: 1 tsp
Turmeric powder: 1/2 tsp
Tomatoes : chopped
or
Fresh curd: 2 tablsp( my little tweak)
Garam masala:1/2 tsp
Oil : 2 tablsp
Oil to fry the bhindis
Salt to taste

METHOD:
1. Clean and pat dry the ladiesfinger. Cut the top and the tail and chop into two pieces
2.Wash and peel potatoes and cut into four pieces
3. Heat enough oil and fry the bhindis till they are slightly crisp. Drain the bhindis and set aside
on a tissue paper. You can also lightly fry the potatoes.
4. Grind to a smooth paste chopped onions,dhaniya seeds,jeera garlic pods and red chillies .
5.Heat 2 tablsp oil in a kadai. Add 1/2 tsp whole jeera and sauté.Add the ground paste and continue frying.Sprinkle a little water .Add the turmeric and Kashmiri chilli powder.Continue frying till the masala is cooked.Add chopped tomatoes or curd and stir well till the paste is cooked.
6. Add the potatoes and fry well.Add the bhindis and salt to taste.Continue frying well for 5 to 6 mins. Add 2 cups water.Stir well ,cover with a lid and simmer till the gravy thickens and the vegetables are cooked..Remove the lid. Add garam masala.
7.Simmer for another 2 mins and then transfer to a serving bowl. Serve hot with rotis and a salad.
Bon!!!!!!Appetite!!!!!!!!!!!!

STUFFED PANCAKES IN PAPRIKA-MINT SAUCE

NOTE:
Chilli flakes,oregano,dried mint and fresh dosa batter combine together to make the most tastiest stuffed pancakes and when covered with paprika and minty cheese sauce the end dish is just yum. This recipe is made with pancake batter but I have give a twist of tasteand this dish tastes equally delicious.Here is the recipe given below:

NOTE:
Dosa batter: 5 ladleful (medium size ladle)
Grated mixed vegetables: 2 cups(carrots,capsicum,cabbage and crushed peas)
Grated onion: 3 tablsp
Finely minced green chillies: 2 tsp
Chilli flakes: 2 taste
Oregano: 1 tsp
Dried mint: 1 tsp
Grated cheese: 3 tablsp
Fresh curd: 1/4 cup
Fresh cream: 2 tablsp
Ground fresh pepper: 1/2 tsp
Olive oil: 2 tablsp
salt to taste
tomato sauce: 2 tsp

Method:
1. Heat a kadai. Put 2 tablsp oil.When hot add minced chillies. Sauté. Add onion. Sauté.
2. Now add the grated mixed vegetables frying well.Add the oregano,1 tsp chilli flakes and 1/2 tsp dried mint.Add salt to taste.Toss well.Cool the stuffing.
3. Now heat a non-stick tava. Rub some olive oil well in the tava.Pour 1 ladleful of the dosa batter and spread to a thin pancake.Cook on one side with a little oil.Turn to the other side and cook for 1 min. Remove and set aside on a plate. Do the same with rest of the batter.You will get 5 dosas (pancakes).
4. Mix together curd,cream 1 tsp chilli flakes,pinch salt,fresh ground pepper,1 tablsp grated cheese and the remaining dried mint.in the mixi jar and make a smooth sauce. Transfer to a bowl.Set aside.
5. Take a square cake tin.Smear a little paprika cheese sauce in it.Take a dosa,put 2 tsp vegetable filling in the centre of the dosa. Fold the top and bottom part of the dosa covering the filling.Do the same with the rest of the dosas.
6. Now arrange the filled dosas in the baking tray.Pour the balance paprika-mint sauce over the dosas.Sprinkle the rest of the grated cheese and sprinkle some more chilli flakes.
7. Bake in medium hot oven(160 degrees centigrade) for 10 mins.
8.Serve hot with a dash of tomato sauce.

CHAPATI GHIGUNI

NOTE:
Ghuguni the favourite street food of Kolkatta,served with a dash of tamarind juice and chat masala with sprinkling of onion: Enjoy making this wonderful tangy dish for your family. I have used onions to enhance the taste.But ghuguni tastes equally good without onions. Mustard oil gives a better flavour.But I have used Sunflower oil.

Recipe:
U need:
White dry peas: 2 cups washed and soaked for 5 to 6 hours.
Well diced onions: 1/4 cup
Saunf: 1 tsp
Jeera: 1/2 tsp + 1 tsp
Methi seeds: 3 to 4
Kala jeera: 1/2 tsp
Bay leaf: 1
Red chillies: 2
Oil :3 tablsp
ginger: 3 tsp minced fine
Salt to taste
Dhaniya-jeera powder: 2 tsp
Tomatoes: 1 chopped fine
Green chillies: 2 minced fine
Tamarind juice: 2 tablsp
Coriander leaves: 3 tsp minced fine
Garam masala: 1 tsp
Chat masala to taste

Method:
1.Pressure cook the soaked peas till the peas are soft.3 to 4 whistles.
2. Dry roast saunf,1/2 tsp jeera, methi seeds,bay leaves,kala jeera and red chiilies for 1 min till a nice aroma comes.Cool and dry grind to a powder with a pinch of salt and 1/2 tsp sugar.
3. Heat 3 tablsp oil in a kadai.When hot add 1 tsp jeera. Sauté.Add the ginger and minced green chillies and sauté. Now add the onions and continue frying.(Here if onions not used then directly add the tomatoes)
4. Add chopped tomatoes and stir well.Add dhaniya-jeera powder,salt,garam masala powder and continue stirring. Once the tomatoes are done,add the cooked peas.Mix well.Add 1 cup water and simmer for 5 to 6 mins. Add some coriander leaves.
5. Add the ground dry powder,stirring well.Simmer for another 5 mins.
6.Transfer to a serving bowl. Just before serving add a dash of the tamarind juice,sprinkle some chat masala and garnish with coriander leaves. Serve with rotis or plain bread.
Bon!Appetite!!!!!!!!!!!

NUTS PESTO CORN PIZZA

U need:
Ready made Pizza base(preferable wheat base): 2
For Pesto:
Almonds: 1/4 cup
Walnuts: 1/4 cup
Basil leaves: 1/4 cup
or
Dried basil: 2 tabslp
Dried chilli flakes: 1tsp
Fresh corn: 1 cup
Olive oil: 2 tablsp
salt to taste
Coriander leaves(optional); 1 tsp
Tomato 2 big sliced fine
Onion:2 big sliced fine
Green chillies: 2 sliced into thin circles
or
Jalapeño: 2 sliced
Capsicum red: 1 slice into circle
Capsicum green :1 sliced cut into thin circles
Olive oil: to drizzle
Grated Mozzarella cheese: 1&1/2 cup
Butter to spread on the pizza base.

Method:
For the nuts pesto sauce:
Grind all the ingredients including salt together to a slightly coarse paste using  the olive oil.Transfer the paste to a bowl.Cover and set aside.

1. Pre heat oven at 180 degree centigrade for 6 mins.
2. Take a baking tray.Lightly grease it with a little olive oil.
3.Take one pizza base.First spear a little butter on top.Now spread a generous amount of the nuts pesto sauce well on the pizza.Arrange slices of tomatoes,onion rings,capsicum rings. Sprinkle some green chilli rings or jalapeño rings and coriander leaves.
4. Now put half of the grated cheese.Here if you like you can sprinkle some dried basil and chilli flakes or dried oregano. Drizzle some olive oil over the pizza.
5. Bake in pre-heated oven for 20 mins or until the cheese melts.
6.Serve hot with mustard sauce or any sauce of your choice.
7. Do the same with the other pizza.
NOTE:
Nutty pesto,chilli flakes,melted cheese this is one super yummy pizza where we don't need tomato sauce.But if you want you can spread a little tomato sauce over the nutty pesto.
Bon!!!!!!Appetite!!!!!!!!

SULTANI DAL

U NEED:

Toover dal: 1/2 cup
Masoor dal: 1/4 cup
Pan/Betel leaves: 1(medium size)
Red chillies: 2
Ginger julliene: 2 tsp
curd: 2 tablsp
Cream: 2 tablsp
Kitchen king powder: 1 tsp
Chilli powder: 1/2 tsp
Minced green chillies: 1 tsp
Salt to taste
Turmeric powder: 1/2 tsp
Coriander leaves: 2tsp
Ghee: 2 tablsp
Bay leaf: 1
Onion: 1/4 cup chopped fine

Method:
1. Wash both the dals together.Pressure cook with turmeric powder till well done.Mash the cooked dal well.Add the betel leaf and cover with a lid.Set aside.
2.Heat 1 tablsp ghee. When hot add broken red chillies ,bay leaf and sauté.Add minced green chillies and half of ginger julienne and continue sauté.
3.Add finely chopped onion and stir well.Add kitchen king masala and continue stirring,sprinkling a little water to prevent the masala from sticking to the kadai.
4.Mix the curd and cream together and beat lightly. Remove the lid from the dal.Remove the betel leaf.Churn the dal once again and add to the cooking onion.Stir.Add salt.Add 1/2 cup water and simmer.After 5 mins add the beaten curd cream mix and stir well.Simmer gently.
5.Now add finely chopped coriander leaves.Stir once.Transfer the dal to a serving bowl.
6. Heat ghee in another kadai.When hot add the red chilli powder and 1/2 tsp sugar.Off the gas.stir the ghee well and pour over the dal.Cover the dal with a lid.
7.Serve the dal garnished with the balance ginger julienne and serve with hot rotis or parathas.