Monthly Archives: August 2015

Methi Dhokli

This sumptuous one-dish meal needs no introduction to those familiar with traditional Gujrati cuisine.

I have modified the original recipe into a healthier one so that these dhoklis can be dieter’s as well as a diabetic’s delight! Transform these flat squares of gehu atta into nutrition blocks by adding fragrant methi and tuck in with crispy papads on the side!

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Prep Time: 20 min         Cooking Time: 15 min           Serves: 4 people

Ingredients:

For the dhokli
1 1/2 tea cup wheat flour
2 tsp chilli powder
1/2 tsp turmeric powder
Salt to taste
Flour for rolling and sprinkling

For the gravy
3 tea cup fresh fenugreek  (methi) leaves
4 tbsp oil
21/2 tsp chilli powder
11/2 tsp coriander (dhaniya)  powder
1/2 tsp turmeric powder
Salt to taste

Method:

  1. Mix all the ingredients for the dhokli and make a soft dough with water
  2. Divide it into 8 to 10 equal part
  3. Roll it with the help of flour (sprinkle some flour between two portions so that they don’t stick together)
  4. Keep aside
  5. Heat the oil, add fenugreek and coriander leaves and fry for few minutes
  6. Add other ingredient for the gravy and fry it for some time
  7. Add six tea cups of water
  8. Once the water boils make diamond-shaped pieces of the dhokli and add it to the water
    (put the pieces one by one and stir it otherwise it will stick to each other. Ensure that the water has boiled else the pieces will stick to each other)
  9. Let the preparation cook for 5 to 7 minute after all the pieces have been added to the water

Note: You can customize the use of oil on the basis of your diet requirement

Mumbai Streetfare – Pav Bhaji

“Yummy!”

“Mom, more please!”

Well, I was just preparing you for what you’ll be hearing when you set the table with my Pav Bhaji! The Pav Bhaji may be born on the streets but it’s definitely the tastiest and healthiest too because of its rich vegetable base!

Which is why it not only tricks the fussiest of kids into eating their veggies and keeps the healthiest of Moms smiling too! Whether it’s a party or a hatke family get-together, don’t forget to serve with oodles of butter, crunchy chopped onions and butter-soaked pavs hot from the tawa!
For the older kids in your family, go full street-style with hot and spicy Masala Pavs!

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Prep Time: 30 min            Cooking Time: 20 min              Serves: 5 people 

Ingredients:
400 gms potato (Boiled and roughly mashed)
1 tea cup boiled vegetables (cauliflower, mutter (green peas))
1 tea cup onions (finely chopped)
11/4 tea cup tomatoes (finely chopped)
1 tbsp garlic (finely chopped)
1 green capsicum (finely chopped)
3 tbsp butter
1 tsp cumin seed
2 tbsp red chilli powder (Kashmiri)
2 tsp dhania powder
2 tsp pav bhaji masala
1/4 tsp turmuric powder
2 tbsp coriander leaves
Salt to taste

For Tempering (For added spice and Colour)
1/2 tbsp butter
1/2 tsp cumin seeds
3 green chilli (finely chopped)
1/2 tbsp red chilli powder
1 tbsp coriander leaves

Method:

  1. Heat the butter 
  2. Add the cumin seeds and when it starts crackling add the garlic, onions and pav bhaji masala and sauté it for few minutes 
  3. Add the capsicum and let it cook for a few minutes
  4. Add the tomatoes and cook it until it is soft
  5. Add the boiled vegetables, potatoes and mix well
  6. Add all the other spices and mix well 
  7. Add little water and mash the bhaji well
  8. Let it cook for 5 to 7 minute

For tempering 

  1. Heat the butter
  2. Add the cumin seeds, and when it starts crackling add all the other ingredients and sauté it for a while 
  3. Add little water and mix it with the Bhaji
  4. Serve hot with pav
  5. While serving garnish it with butter, finely chopped onion and chopped coriander leaves

Note: for Jain Bhaji use 2 raw banana in place of potato  and avoide onion and garlic