Dabeli

Dabeli or Kutchi Dabeli is an Indian snack originated in the kutch region of Gujrat.  Dabeli is easy to make & a delicious snack. It is basically made from dabeli buns with potato stuffing followed by ground nuts, tamarind & green chutney, sev & pomegranate seeds(optional).

Ingredients

Dabeli buns - 2

Potato - 4 (boiled)

Dabeli masala - 2 tablespoon

Ground nuts - 1 tablespoon

Tamarind chutney - 3 tablespoon

Green chutney - 2 tablespoon

Onion - 4 (finely chopped)

Sev - 1 cup

Butter - 2 tablespoon

Oil - 1 1/2 teaspoon

Salt to taste

Amchur powder - 1 teaspoon

How to make

Take a frying pan  and put on medium flame with 1 1/2 teaspoon oil in it, upon heating add dabeli masala, boiled potatoes, salt to taste & amchur powder.

Mix it well.

This is Dabeli masala.

Potato stuffing is now ready. Keep it aside, in the meanwhile prepare the remaining filling, chopped onions, ground nuts, tamarind chutney, green chutney & sev.

Now put on flame a non stick tawa, grease it with butter and slice the dabeli buns into halves horizontally. 

Bake the buns from both the sides.

Top it with dabeli masala with potato filing, ground nuts, chopped onions, tamatind chutney, sev & green chutney. Pomegranate is optional, if you like then you can use it also in topping the dabeli.

Sandwich it with the top halves of the dabeli buns.

Kutchi Dabeli is now ready to be served.

Ginger Garlic stuffed Tomato

Tomatoes are always been known to have many health benefits, so its time to use these red red beauties with the flavor of ginger & garlic. Here's step by step procedure on how to cook ginger-garlic stuffed tomato.

Ingredients

• Tomato - 3
• Ginger - 2 teaspoon (grated)
• Garlic - 2 tablespoon (finely chopped)
• Coriander leaves - 1/2 cup (fine chopped)
• Red chilli powder - 1 teaspoon
• Green chilli - 1 (finely chopped)
• Salt to taste

Namkeen Puri

We all are very much used to plain puri's & parantha's, so to give our tongue a different taste there comes Namkeen Puri. With very less ingredients, it is been prepared in no time. It is a jhatpat & tasty snack, can be eaten individually.

Ingredients

Wheat flour - 2 cup

Gram flour (besan) - 1 cup

Salt to taste

Aniseeds (saunf) - 1 teaspoon

Red chilli powder - 1/2 teaspoon

Green chilli - 1 (finely chopped)

Water (as required)

How to cook

Take a mixing dish and put all the ingredients in it. 

With the help of water knead a firm dough, so that upon rolling it does not get stick to the wooden base.

Now take out small round balls from it and flatten them with your palm. Parallely, put on very low flame a frying with sufficient refined oil in it.

Roll out into 4-5 inches and keep aside.

In the same  way roll out the other flatten balls. Now put the frying pan on high flame and fry all the puri's one by one.

Repeat the process till all the stuff is fried properly & your Namkeen Puri is now ready.

Serve hot to get the best taste.

Malwa's Baati

Dal Baati is an Indian dish comprising some lentils & wheat flour rolls. It is mostly liked in regions such as Rajasthan, Uttar Pradesh & Madhya Pradesh specially in Malwa region.

Baati is prepared by mixing wheat flour (aata) with some baking soda, salt , fresh cream & water. These round flattened balls are then deep fried in ghee & served.

A variation of Baati is Bafla which is a bit softer because it is boiled in water before frying. Although both tastes almost similar only the procedure differs. Since baati is prepared using aata so it leaves you thirsty after having meal. Try drinking more & more water after having baati in your meal.

Now here is step by step procedure on how to cook Malwa's special Baati.

Ingredients

Wheat flour (not too fine) - 2 cups

Water (lukewarm) - as per requirement to knead a firm dough

Baking soda - 1/2 teaspoon

Fresh cream - 1 1/2 tablespoon

How to cook

Take a large thali & mix all the ingredients together, knead a firm dough.

Make small round balls out of it and flatten them. 

Now put on flame a tawa for roasting baati.

Repeat the same process with remaining baati.

 In the meanwhile put on flame a frying pan with sufficient ghee in it.

Upon heating deep fry the baati's until they turn golden in color.

Dish them out and do the same with other flattened balls.

Enjoy !!!!!

Will soon update receipes of dal & churma. Till then enjoy baati with simple tuvar dal & green salad, it too tastes delicious.

Aam Papad

Hello People,

Its time to say good bye to the king of fruits "Mango". This mango season cooked & ate lot of dishes.

Atlast, tried my hands on Aam Papad or Amavat with raw mango (kachchi kari). It turned out so yummy that it took only a day to finish.
It is very simple to make although takes 1 - 2 days to dry completely.

Here is step by step pictorial representation of Aam Papad.

Ingredients

Kachchi kairi - 1 Kg

Jaggery - 250 grams

How to make

First of all take a pressure cooker & boil all kachchi kairi. Strain out in a dish & mix crushed jaggery with the kairi.

Now the next step is to mix well the jaggery & boiled kairi.

After mixing jaggery & kairi, if you still find jaggery pieces which are not dissolving, grind it once in the mixer grinder you will get a smooth paste.
Then grease one or two serving trays with pure desi ghee.
Spread the mixture evenly on the trays & let it dry for 2-3 days at room temperature. Do not expose it to sunlight.

After 2-3 days when it gets dry completely cut it into pieces & keep it in refrigerator.

Enjoy homemade amavat or aam papad off season also.

Crispy Corn Fritters

Corns are my all time favorite & corns are making their place in the market.  Corn fritters or pakora are made using besan or gram flour. These are made with either sweet corn or regular corn.

Crispy corn pakora or fritters are best served with a cup of hot tea & mango chutney.

Ingredients

Corn - 2 cups (grated)

Wheat flour - 1 cup

Saunf or aniseed - 1 tablespoon

Salt to taste

Green chilli - 2 (chopped)

Red chilli powder - 1 teaspoon

Coriander leaves - 2 tablespoon (chopped)

How to cook

Take a dish and put grated corns in it. Add 1 cup wheat flour, chopped green chilli, chopped coriander leaves, red chilli powder, 1 tablespoon saunf.

With the help of water make slightly thick paste out of it, add water so as to maintain the consistency.

Put on high flame a frying pan with sufficient oil in it. Upon heating, deep fry the fritters until they turn golden in color.

Dish out and serve hot. 

Baingan ka Bharta

Baingan or Brinjal is liked by most of the people,specially  baingan bharta. Baingan ka bharta makes great combination with malwa's famous "dal bati".

Here is step by step pictorial representation of baingan ka bharta.

Ingredients

Brinjal - 2 large

Garlic cloves - 5-6 (chopped)

Onion - 2 large (chopped)

Salt to taste

Cumin seeds - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Red chilli powder - 1 teaspoon

Green chilli - 2-3 (chopped)

Coriander leaves for garnishing

How to cook

First of all take a dish and mix few drops of oil & salt. Keep aside.

Then make horizontal & vertical cuts in the brinjal. Coat this oil & salt mixture onto the brinjal (it makes peeling of the brinjal easy).

If you use microwave oven then put these brinjals for 5 minutes otherwise place them on gas stove.

Peel off the brinjal skin & throw it away. Gently mash the brinjals with hands. Keep aside.

Now put on flame a fry pan with 1 1/2 tablespoon oil in it, upon heating put 1 teaspoon cumin seeds, let them crackle, then add chopped garlic in it. Saute it then add chopped onion & green chilli (i have used red chilli) till it turn golden in color.

When it turn golden in color, put coriander powder, turmeric powder & red chilli powder, salt to taste.

Mix well, saute it for few more minutes. Baingan bharta is ready.

Garnish it with coriander leaves & serve hot.