Saturday, February 18, 2017

Daal dhokli | One pot meal | Rajasthani/Marwadi cusine

Ingredients for Dal Dhokli Recipe

  • Arhar Dal - 1/2 cup (100 grams)
  • Wheat Flour - 1/2 cup (100 grams)
  • Gram flour - 2 tbsp (20 grams)
  • Ghee - 2 -3 tbsp
  • Asafoetida - 1 pinch
  • Cumin seeds - 1/2 tsp
  • Red chilly powder - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 1 tsp
  • Dry red chilly - 1
  • Green chilly - 1 (finely chopped)
  • Curry leaves - 7-8
  • Green coriander - 1 tbsp (finely chopped)
  • Salt - 1.5 tsp or as per taste
  • Carom seeds - less than 1/4 tsp 

How to make Rajasthani Dal Dhokli Recipe

Clean and wash the dal thoroughly. Soak in water for 1/2 to 1 hour, prior cooking. Place dal and 2 cup water in a pressure cooker. Also add 1 tsp salt and cook until it simmers once. After one simmer, cook for another 2 to 3 minutes. Turn off the flame and let the steam escape. Keep the dal as it in the pressure cooker. 
Take flour, gram flour, 1/4 tsp salt, 1 tsp ghee and carom seeds in a bowl. Mix all ingredients really well. Add water little by little and knead soft flour, similar to that required for making chapattis. For kneading this much quantity of flour, 1/4 cup of water has been used. Cover the dough and keep it aside for 10 to 15 minutes to set. Dough will get puffy. 

Grease your hands with some ghee and knead the dough again. Dough for making dhokli is now ready. Make a lump from the dough and roll giving it a round shape. Dust it with dry flour, place it over the rolling board and roll out in a chapatti. Now cut it into 1-1 inch strips. Cut these strips into two halves from center. 
For cooking dhokli, take 2 to 3 cups of water in any vessel and allow it simmer. When water starts boiling, place dhokli pieces into. Cook the dhokli on high flame for 10 to 15 minutes and keep stirring at regular intervals. 
Prepare tadka for the dal:
Take ghee in a pan. When ghee in hot, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, curry leaves, dry red chilly, chopped green chilies and coriander powder. Saute the spices for few more minutes. add red chilly powder and mix well. Saute the masala until oil starts separating from it. 
Masala is ready. Now mix cooked dal and dhokli into the pressure cooker and masala in the vessel with dhokli. Mix everything really well and cook for 5 minutes on low flame. 
Dal dhokli is ready, mix few chopped coriander leaves into it and take out in a bowl. Garnish with some more coriander leaves and ghee. Serve steaming hot dal dhokli and relish eating. 

Tuesday, February 14, 2017

Happy valentines day!

Happy valentines day dear friends... Be your own sunshine ☀ this day.  You don't have to be anybody else's favorite... Just be happy to be.. Thank God for everything

Sending this to :

Thursday, January 12, 2017

Madhubani Ganeshji | Mithila Ganesha

Wish you a very happy dear friends..its never too late to wish friends :)
Sharing a new madhubani painting that I made, what better start of the year than this. 
My love affair with this art in not a secret that i want to love to share my creations.

Do let me know how you liked my madhubani/mithila  ganeshji .
Would love to hear from you.

Friday, December 30, 2016

Napkin fold card

Hi friends... My last card for 2016! Made this Napkin fold card for my brother.  Did a lace punch all around the paper. 
Do let me know how you liked it 

Wednesday, December 14, 2016

Christmas card

Hello lovely friends. Sharing a simple Christmas card that kiddo made last year.. The. Idea 💡 is from Internet. 

It's very easy to make and excellent craft for kids. 
Do you have your Santa wish list 📃 ready for this year?  Kiddo sure has one:) 

Thursday, November 17, 2016

Zentangled mandala

Hi friends.. Sharing some time pass that I did while on a short trip. Made this Zentangle mandala to utilize some me time in hotel.  Do let me know how you like it. 

Friday, October 28, 2016

Diwali special chiroti - diwali snacks

Chiroti is a popular dessert in traditional Maharastra cuisine. This delicacy is called Pathir Pheni or Khaja. 

Chiroti is a fried flaky pastry with concentric circles of delicate layers. 

Making chiroti is not a complicated process as it might appear to the beginner cook. A stack of three to four thinly rolled out rotis that have been smeared with a paste of rice flour/corn flour are rolled up into a cylindrical log and sliced into 1/2″ thick pieces. These cut out pieces are again rolled out thin and deep fried to a golden shade. This crunchy delight is highly addictive. Chiroti is one the best Indian sweets recipes that you can make for family and friends this Diwali. :)

Plain Flour - 2 cups (maida)
Ghee - 2 tbsps, melted
Salt - pinch
Sugar - 3/4 cup, powdered and mixed with 1/2 tsp cardamom powder

For paste:
Rice flour or corn flour - 2 tbsps
Ghee - 1 1/2 tbsps, melted
For sugar syrup: (if using syrup to dip the chiroti)
Sugar - 1 cup, granulated
Water - 1 cup
Cardamom powder: 1/2 tsp

In a bowl, add the flour, salt and melted ghee and mix well. Slowly add enough water to make a smooth yet firm dough like puri dough. Cover the dough and keep aside for an hour.
The authentic recipe calls for deep frying in ghee. I have deep fried in oil.
Ensure that the dough is tight and not soft like chapati dough.

While the dough is resting prepare the powdered sugar mixture. In a bowl, add the powdered sugar and cardamom powder and mix well. Keep aside.
If using sugar syrup to dip the fried chiroti, prepare the syrup. Heat water and granulated sugar in a vessel till sugar is melted and then continue to simmer till the mixture thickens to single thread consistency on low flame. Add cardamom powder and mix. Turn off flame. Keep aside.
In a small bowl, mix rice flour with melted ghee and keep aside. This paste is used to bind the layers of rotis.
Pinch off dough such that you have 6 large lemon sized balls. Roll each into thin rotis. Place a roti on your work surface, smear a tsp of the prepared rice flour paste all over the roti. Place another rolled out roti over it and again smear with a tsp of rice flour paste. Again repeat the process by placing another roti over the second roti and smear with rice flour paste. Now gently roll the pilled up rotis into a log and cut into 1/2" thick circles. Make another log following the same process using the remaining three rotis.
With the help of the rolling pin roll out each of the thick circles into thin rotis of 4" to 5" in diameter.
Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to low medium and place 3 or 4 rolled out chirotis into the hot oil. Splash the hot oil from the sides using the slotted spoon on top of the chiroti.This helps in puffing up chiroti nicely and all the layers will get separated. Deep fry the chirotis on a medium flame, flipping them gently to cook all over. Once they turn to a golden shade, remove onto an absorbant paper. Immediately sprinkle a heaped tbsp of the powdered sugar over each of the hot chirotis so that the sugar adheres to them while it is hot.
If using sugar syrup, place the hot chirotis that have been removed from the oil into the prepared sugar syrup. Allow them to absorb the syrup. 

Store in an airtight container and they stay fresh for at least one week to ten days.

Rangoli competition themes

Sharing some of the lovely rangoli ideas from the competition held at my office.

Wednesday, October 26, 2016


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