Kacchi Dabeli

                   Dabeli is a street food of Gujarat. You can have it as an evening snack or dinner. You can make in 5 mins if you have done some preparations. I have learnt special dabeli dry masala from Tarla dalal website but other ingredients and method is my own creation.It turned out mouth watering and yummy dabeli. Enjoy.....

• Ingredients for dry masala:

1. Dry whole chilly 1
2. Whole jeera 1/2 tbsp
3. Whole dry coriander 1 tbsp
4. Cinnamon 1 stick
5. Cloves 4

• Method:

1. Dry roast above mentioned spices in a pan.
2. Roast them on medium flame until it changes color and leaves aroma.
3. Now Grind it in a mixture jar to make powder form
4. Keep it a side.

• Ingredients for chutneys:

1. Tamarind 2 tbsp
2. Chopped dates 2 tbsp
3. Roasted jeera powder 1 tsp
4. Chilly powder 1 tsp
5. Green chilly 5
6. Roasted peanuts 2 tbsp
7. Ginger 1 small piece
8. Lemon juice 1 tbsp
9. Turmeric powder a pinch
10. Sugar 1/2 tsp
11. Chopped garlic 2 tbsp 

• Method to  a make chutney:

1. To make meethi chutney soak tamarind and dates in to hot water for an hour.
2. Grind it with little water and strain the pulp.
3. Add salt, roasted jeera powder and red chilly powder to it. 
4. Cook it on low flame for  5 mins and keep it a side
5. To make green chutney mix ingredients no. 5 to 10.
6. Grind it and keep it aside.
7. To make garlic chutney mix chopped garlic, 1 tbsp chilly powder, salt to to taste and 1 tsp oil.
8. Grind it in to smooth paste.
9. Now garlic chutney is ready. 

• Ingredients for dabeli:

1. Burger buns 4
2. Potatoes  4-5
3. Chopped onion 1 small
4. Green chutney  4 tbsp
5. Meethi chutney 4 tbsp
6. Garlic chutney 1 tbsp
7. Dry coconut powder 2 tbsp
8. Coriander leaves 1tbsp
9. Chilly powder 1 tbsp
10. Sugar 1tsp
11. Pomegranate 1 tbsp
12. Sev 1/2 cup.
13. Oil 
14. Dabeli masala
15. Roasted peanuts 2 tbsp

• Method:

1. Boil potatoes to make stuffing.
2. Mash the potatoes .
3. Take 2 tbsp oil in a pan on medium flame.
4. Add mashed potatoes , coconut powder and 2 tbsp dabeli masala to it. 
5. Add salt to taste, suger and chilly powder to it.
6. Mix all together and cook it for 2 mins.
7. Turn of the flame and add pomegranate, onions, coriander and roasted peanuts to it.
8. Mix well and keep it a side.
9. Now stuffing is ready.
10. Mix meethi and garlic chutney together and add little water to make thin chutney.
    
    
    
11. Slit the burger bun and apply the meethi chutney on both sides.
12. Apply green chutney on both the sides.(thin the chutney by adding little butter milk)
13. Apply 2 tbsp potato stuffing on one side of the bun and cover with the other part of the burger.
14. Cook the burger on a flat pan from both sides.
15. Turn of the flame and stuff 1 tbsp sev in between the bun.
16. Serve hot with ketchup and green chutney.

Spinach and Mung Daal Dosa

             This recipe is best for breakfast  or light dinner. You can enjoy this dosa with curd or any of your favourite chutney. This recipe is full of iron ,protein, carbohydrates and dietary fibers. This recipe is best for toddlers who are not interested in eating vegetables.You can also add finely chopped vegetables of your choice.

• Ingredients:

1. Spinach 6 leaves
2. Mung daal with green skin 1/2 cup
3. Curd 1/2 cup
4. Chopped coriander leaves 1 tbsp
5. Oil
6. Pepper powder 1 tsp
7. Roasted jeera powder 1 tsp
8. Gram flour 1 tbsp

• Method:

1. Wash mung daal twice with water.
2. Soak the daal in 2 cups of hot water for 1 hour.
3. Now drain extra water from the daal and chop spinach leaves.
4. Add daal, spinach and curd to one mixer jar.
5. Grind it in to smooth paste.
6. Add 1 tbsp gram flour for binding.
7. Add chopped coriander to it and mix well.
8. Add some water to make batter like dosa.
9. Add pepper powder, roasted jeera powder and salt to taste.
10. Mix well and keep it a side for 1/2 hour. 
11. Spread 1 tsp oil on non stick flat pan.
12. Pour some dosa bater on it and spread the batter like dosa batter.
    
    
    
13. Cook it properly and flip it.
14. Apply 1 tsp oil on second side of dosa and cook it.
15. Serve hot.

Puran Poli

                This is one of the traditional recipes from Gujarat. This is one type of sweet chapati. In Gujarat we make it on a special occasions. You can count this recipe as one of my favorites.

•    Ingredients:

1. Toovar daal  1 cup
2. Sugar 1 cup
3. Wheat flour 1 cup
4. Saffron 8-10 strands
5. Cardamom powder 1/2 tsp
6. Ghee 1 tbsp
7. Oil 2 tsp
8. Cloves 3 

• Method:

1. Cook toovar daal in a pressure cooker with 2 cups of water.
2. Cook it on medium flame until 4-5 whistles.
3. Now extract extra water from the daal.
4. Heat 1 tbsp ghee in a pan.
5. Add cloves to it.
6. Add cooked daal when clove splutters.
7. Cook it for 5 mins on medium flame.
8. Now add sugar , cardamom powder and saffron to the daal.
9. Cook it until sugar dissolves and daal starts to leave the sides of pan.
10. Turn of the flame and let the mixture cool down completely.
11. Stuffing is ready keep it a side.
12. Take wheat flour in a bowl and add 2 tsp oil to it.
13. Make chapati like dough out of it
14. Make small balls out of the dough and roll out small chapatis.
15. Now take one chapati and spread daal mixture over it.
16. Cover it with second chapati and press both the chapatis together with your hands.
17. Roll out the chapati again with rolling pin. 
18. Cook the stuffed chapati (puran poli) both sides on a flat pan.
19. Apply ghee over puran poli when cooked from both sides.
20. Serve hot with pickle or spicy sabzi.

Veg Jalfrezi

                 This is a dry sabzi. This recipe is full of aroma and different flavors. You can serve it with chapati  or pratha. You can always add different vegetables of your choice in this dish.

• Ingredients:

1. Cauliflower florets 1/2 cup
2. French beans 1/4 cup
3. Carrot 1/2 cup
4. Green pees 1/4 cup
5. Chopped onions 1/2 up
6. Ginger paste 1/2 tbsp
7. Curd 1 cup
8. Lemon juice 1 tsp
9. Garam masala 1 tsp
10. Kasuri methi 1 tsp
11. Coriender leaves
12. Mint leaves 
13. Turmeric powder 1 tsp
14. Chilly powder 1 tsp
15. Oil
16. Whole jeera 1 tsp

• Method:

1. Take curd in a big bowl.
2. Add Chopped cauliflower florets, french beans, carrot and green pees to it.
3. Add garam masala, kasuri methi, ginger paste, lemon juice, turmeric powder and chilly powder.
4. Mix all things together.
5. Add mint leaves and let the curd  to marinate for 1/2 hour.
6. Now take 2 tbsp oil in a pan and add whole jeera to it.
7. Chop the onions and add it to the hot oil.
8. Cook the onions until it turns pink.
9. Add marinated curds and vegetables mixture to it.
10. Add salt to taste and cover the pan with lid. 
11. Let it cook on low flame for 15 mins and stir veg. in between.
12. Turn of the flame when veg. are cooked.
13. Garnish it with coriander leaves.
14. Serve hot.

Dates Roll

                    This dish is a sugar free dish and loaded with iron and protein. If your child is lacking in iron then give him one date peanut roll per day.This recipe is quick and easy to make and also the best for winter seasons.

• Ingredients:

1. Chopped dates 1 cup
2. Coarsely ground peanuts 1 cup
3. Ghee 2 tbsp
4. Dry fruit powder 1 tbsp
5. Milk 2 tbsp
6. Dry coconut powder

• Method:

1. Chop and grind seedless dates with little milk.
2. Don't make very smooth paste and keep it aside.
3. Roast the peanuts and grind it in coarse form.
4. Keep it a side.
5. Heat 1 tbsp ghee in one thick bottomed pan.
6. Add dates paste to hot ghee.
7. Cook it on medium flame until it gets dry and absorb all milk.
8. Cook it for 5 mins approx.
   
9. Turn of the flame and mix peanut powder to it.
10. Add dry fruit powder to it . (any dry fruit of your choice)
11. Mix all together and add 2 tbsp ghee to it.
12. Let it cool down for 10 mins.
13. Spread coconut powder in a plate and make rolls out of date peanut mixture.
14. Now roll around the date rolls on spread coconut powder.
15. Dates peanuts rolls are ready to serve .
16. You can store it in an air tight container for 15 days.

Dum Biryani

            This recipe is very famous but I like to make it in my style.This is a pure veg. version of dum biryani. It is full of flavors and it tastes awesome.It takes 1 hour to make dum biryani. You can make it quickly if you do some preparations.

• Ingredients:

1. Raw rise 1 cup
2. Chopped onion 2 tbsp
3. Julian cut onion 1/2 cup
4. Chopped capsicum 2 tbsp
5. Chopped beans 2 tbsp
6. Boiled green peas 2 tbsp
7. Saffron 9-10 strands
8. Milk 5 tbsp
9. Clove,whole pepper and cinnamon each 1 tsp

• Tomato Gravy:

1. Finely chopped tomatoes 1 cup
2. Finely chopped onions 1 tbsp
3. Ginger garlic paste 1tbsp
4. Boiled and chopped carrots 2 tbsp
5. Boiled and chopped cauliflower 2 tbsp
6. Coriander leaves few
7. Mint leaves few
8. Ghee and Oil

• Curd Marination:

1. Curd 1 n 1/2 cup
2. Kasturi methi 1 sbsp
3. Garam masala 1 tsp
4. Haldi powder 1 tsp
5.  Kitchen King Masala 1 tsp
6. Chilly powder 1 tsp
7. Dhania jira powder 1 tbsp  
8. Dry ginger powder(saunth) 1 tsp
9. Saunf  (valiyari) powder 1 and 1/2 tsp
10. Cashew nut ( kaju ) powder: 1 tsp

• Method:

1. Soak milk and saffron in a bowl and keep a side
2. Take one bowl and add curd to it.
3. Mix chilly pwdr, haldi pwdr, dhaniya jeera powder, kitchen king and garam masala powder with the curd.
4. Add also kasturi methi, saunf and kaju powder and dry ginger powder to it.
5. Let curd marinate for 30 mins.
6. To make tomato gravy, Chop tomatoes finely and make ginger garlic paste.
7. Cut and boil carrots ,cauliflower and green peas.
8. Cut capsicum and onions .
9. Cut some onions in Julian style.

      To prepare rice:

1. Take a big bowl and boil  water in to it.
2. Add salt, cloves, whole pepper and cinnamon.   
3. Add 1 tbsp oil to and add raw and washed  rice to it.
4. Cook it   80 % for 15-20 mins and strain it in a big vessel.
5. Keep it aside.

     To make Gravy:

1. To make gravy take a pan and add 1 tbsp ghee to it.
2. Add ginger garlic paste to ghee and cook it until it changes the color.
3. Add finely chopped onions and tomatoes and adjust seasonings.
4. Cook it for few minutes.
5. Add marinated curd  to it.(step 2 and 3)
6. Cook it for a while.
7. Take 1 tsp oil in a pan and stir fry onions ,capsicums and beans.
8. Transfer these veges to the tomato gravy.
9. Add mix boiled and  chopped carrots, cauliflower and beans to tomato gravy.
10. Add few coriander and mint leaves.
11. Gravy is ready.
    

      Birasto: 

1. Take 1 tsp oil in the same pan and stir fry Julian cut onions on high flame to make birasto.
2. Birasto is brown onion keep it in a separate bowl.
3. Turn of the flame when onion changes the color to brown.

       To assemble biryani:

1. Take one thick bottomed pot to assemble the dum biryani.
2. Grease the pot with 1 tsp ghee and add half of the cooked rice to it.
3. Sprinkle half of saffron milk on the rice and add coriander and mint leaves on it.
4. Sprinkle half of the browned Julian onions over it.
5. Make layer of tomato gravy over the layer of rice. 
6. Make another layer of left over rice on the tomato gravy.
7. Sprinkle saffron milk, browned onions ,coriander and mint leaves.
8. Now cover the pot with a silver foil.
9. Place a flat pan on a burner and put the biryani pot on the flat pan.
10. Cook it on low flame for 30 mins.
11. Serve it with pickle and raita.   

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Paneer Makhmali

         This recipe is my own creation. I made it many times and it tastes awesome.The recipe is quick and mouthwatering. My family members love paneer makhmali.

• Ingredients:

1. Paneer 100 grm
2. Fried gram 2 tbsp
3. Cashew nut 5
4. Cloves 4
5. Whole pepper 6
6. Cinnamon 1 small stick
7. Whole dry coriander 10
8. Chopped tomatoes 1 cup
9. Chopped onion 1 cup
10. Ginger garlic paste 1 tbsp
11. Garam masala 1 tsp
12. Fresh cream 2 tbsp
13. Oil and ghee
14. Red chili powder 1 tsp
15. Turmeric powder 1 tsp
16. Dhania jira powder 1tbsp
17. Green coriander leave
18. Kasuri methi 1 tsp

• Method:

1. Take hot water in a bowl and add fried grams, cashew, cloves, whole peppers, cinnamon, dry coriander, kasuri methi and garam masala powder to it.

1. Let it soak for 1 hour.
2. Now chop tomatoes ,onions and make ginger garlic paste.

1. Take a pan and add 1 tbsp oil in it.
2. Add onions to it and let it cook for 2 mins on medium flame.
3. Add tomatoes and let it cook.
4. Keep it a side when tomatoes and onions are cooked.
5. Make smooth gravy of the cooked tomatoes and onions.
6. Make smooth gravy of the  ingredients which are soaked into hot water.
7. Take another pan and add ghee to it.
8. Add ginger garlic paste in it and fry until it changes color.
9. Now add both the gravies (mentioned above) and cook it on medium flame.
10. Add chilly powder, turmeric powder, dhaniajira powder and salt to taste. 
11. Let it cook  for 5 mins on low flame.
12. Add fresh cream and mix it properly.
13. Chop paneer in small pieces and add to the pan.
14. Mix well and garnish with fresh coriander leave.
15. Serve with paratha. 

Lapsi

          This is a gujarati traditional sweet dish.We always make it on festivals and auspicious days.
This is one of the old age recipes.You can call it a healthy dish because it contains loads of fibers and iron and one of the low cal dish also.

• Ingredients:

1. Coarsely ground wheat flour 1 cup
2. Jaggery 2 tbsp
3. Ghee
4. Water 3/4 cup
5. Dry fruits

• Method:

1. Heat water in a thick bottomed vessel.
2. Add jaggery and 1 tsp of ghee into water.
3. Meanwhile take wheat flour in a bowl and add 1 tbsp ghee to it.
4. Mix it well
5. Slow down the flame when jaggery melt down into the water
6. Add wheat flour to jaggery water and don't mix it now.
7. Let it cook on low flame by covering with lid.
8. After few minutes open the lid and mix it by wooden rolling pin.
9. Whisk it in one direction until flour soaks all water
10. Put a lid on the vessel and cook it on a sim.
11. Cook it for five minutes and turn of the flame.
12. Garnish it with dry fruits. 
13. Now lapsi is ready to serve.

Vegetable Vermicelli

           This recipe is a full meal. You can have it as a breakfast or light dinner .You can use any form of vermicelli like wheat , refined flour or sooji.

• Ingredients:

1. Vermicelli 1 cup
2. Finely chopped onion 1 tbsp
3. Finely chopped capsicum 1/2 tbsp
4. Finely chopped tomatoes 1 tbsp
5. Ginger and garlic paste 1 tsp
6. Pepper powder 1 tsp
7. Oil 
8. Hot water 2 1/2 cup
9. Coriender leaves

• Method:

1. Take 1 tbsp oil in a pan.
2. Roast vermicelli on medium flame.
3. Turn of the flame when vermicelli starts to change color.
4. Keep it aside.
5. Take 1 tbsp oil in another pan and add ginger garlic paste to it.
6. Cook it on medium flame until it changes the color to pink.
7. Add chopped onions and capsicums.
8. Stir fry it for few minutes.
9. Add salt and pepper powder to taste.
10. Add hot water to it.
11. Add vermicelli when water starts boiling.
12. Cook it until vermicelli absorbs all water.
13. Add finely chopped tomatoes and some coriander leaves to it and mix well.
14. Serve hot.

Sooji Kheer

        This recipe is easy to digest and quick recipe. It tastes yummy and also healthy. You can call it an instant kheer. If your kid is not having milk then you can always give this khir to your kid and lastly this is also a stomach filling recipe.

• Ingredients:

1. Sooji or Semolina 1 tbsp
2. Ghee 1 tsp
3. Milk 1 cup
4. Sugar 1/2 tbsp
5. Mixed dry fruit powder 1 tbsp
6. Saffron few strands

• Procedure:

1. Take a thick bottomed pan.
2. Add ghee and semolina to it.
3. Roast suji on medium flame until it turns out pink.
4. Add milk slowly to it.
5. Add sugar and dry fruit powder.
6. Cook it until sugar dissolves into milk.
7. Turn of the flame when kheer gets thick consistency
8. Add saffron to kheer and serve warm..

Besan Ladoo

          These ladoos are easy to make and very tasty. You can count it as one of the festival dishes. You can make these ladoos in no times.This is my first attempt to make ladoos and it came out perfectly fine. Enjoy...

• Ingredients:

1. Besan flour 1 cup
2. Ghee 1 cup
3. Sugar powder 3/4 cup
4. Cardamom powder a pinch

• Procedure:

1. Heat ghee in a nonstick thick bottom pan for 1 minute.
2. Add besan flour and mix it properly.
3. Roast besan with ghee on medium flame until it becomes pink in color.
4. Add pinch of a cardamom powder when mixture starts to leave aroma.
5. Turn of the flame and let the mixture cool down for 15 to 20 mins.
6. Add powder sugar when mix is completely cool down.
7. Divide the mixture in small portions and make round balls out of it.
8. Besan ladoos are ready to serve.

Note: you can use coarsely ground besan flour instead of fine one.