Sunday, October 5, 2014

Marwari dhokala with wheat flour

                                                                    Marwari dhokala


    2cups  Wheat flour
    1/2 cup rice
    1/4 cup chanadal
    1/ 4 cup moong dal without skin
    1/4 cup. Toor dal

    Red chilli powder
     Finely chopped green chillies
     Finely chopped green coriander
     Coriander seeds
      Finely chopped ginger

     garam masala
     4table spoon Ghee.
     Baking soda or papad khar

Soak all dal and rice for one hour in water.Now in a pan boil 2 cups of water and add baking soda or papad khar
In another pan mix wheat flour and soaked dal and rice.Add all spices and ghee.Mix well .Now knead the mixture with the boiled water .Use a wooden spatula for kneading .When it is kneaded well then grease your palm and shape dhokala .At a time take one ball of the kneaded mixture and shape like a flat round and make a whole in the centre.In a steamer boil 3cups of water and put all these dhoklas and steam for at least 30 minutes .Let it cool for another 15 minutes still covered with a lid. Dhoklas are  ready to serve .
Pour a teaspoon of ghee over the dhokla plate before serving.These should be eaten while hot .

Tastes yummy when served with a dollop of desi ghee over it.
But weight watcher please be careful

Wednesday, September 24, 2014

Cucumber raita

                                     Kheera or cucumber raita

1small cucumber
2cups fresh yoghurt
Salt to taste
1 teaspoon ghee
1/2 teaspoon jeera(cummin seeds)
1/2teaspoon mustard seeds
Wash peel and grate cucumber.Whisk yoghurt and add grated cucumber to it.Mix well.Heat ghee in a seasoning pan add cummin seeds and mustard seeds.Pour over raita and mix.Add salt to taste .Raita is ready to serve.
It is very soothing and gives a cooling effect.
Tips :-
Salt should be added just before serving .If added early then yoghurt start getting sour.

Tuesday, September 23, 2014

Lauki ka raita

                                                                     Lauki ka Raita

         Word raita tells about the combination of yoghurt with any vegetables ,fruits or fried bundi.
It is a side dish.

1/2 cup lauki peeled and grated
2cup fresh yoghurt
 1/2.  Teaspoon Roasted jeera powder
1/2teaspoon dried mint leaves
1/2teaspoon mustard seeds
Pinch of hing powder
1 teaspoon ghee

Microwave or boil lauki for few minutes with two three tablespoon water as lauki itself is high  in water content.Let it cool.Whisk yoghurt in a bowl and then add lauki and mix well.
Now heat ghee and add hing and mustard seeds till start cracking and pour on yoghurt.
Garnish with jeera powder and crushed mint leaves.Let it cool in the fridge .
Serve with roti,paratha or pulao

Saturday, September 20, 2014

Lauki ki sabzi


1 cup lauki peeled and cut into 1/2 "pieces
2 medium size tomatoes chopped
2 tablespoon oil
1/2 teaspoon mustard seeds and cummin seeds each
a pinch of hing
1 teaspoon red chilli powder
1 teaspoon coriander  powder
1/2 teaspoon turmeric powder
1/2 tespoon chopped green chilli and green coriander
salt according to taste

In a pressure cooker pour oil and heat add hing ,cummin,mustard seeds .add chilli powder,coriander powder and turmeric poweder.stir well . Add salt and stir.Now add tomatoes .stir and cover and let it cook for twwo whistles.Now switch off the burner.Let the pressure to cool for five minutes.
Lauki sabzi is ready to serve with roti,paratha or rice or khichadi.

Tips :- It can be cooked in a pan instead of cooker .In case one wants to cook in a pan then let the lauki cook for five minutes after adding spices .Then add tomatoes and then for few more minutes.
as the tomatoes slower the cooking process.