Dabeli

Dabeli is Indian version of Sloppy Joe. It is a street food from western state Gujarat.

Dabeli

4 medium sized potatoes - boiled and mashed.

Dabeli Masala (Available in Indian stores - I used Badshah brand Dabeli masala)

Peanuts ( I used cocktail peanuts. If you are using regular peanuts then fry them in a little bit oil and crush after it cools down)

Pomegranate seeds

Cilantro

Sev

Onion cut into small pieces

Green Chutney

Amli Chutney

Chili -Garlic paste

Hawaiian or plain dinner rolls

• Mix dabeli masala with mashed potatoes and make masala according to instructions
• Take a dip dish and make layer of spicy potatoes and add a layer of peanuts, sev, cilantro and pomegranates
• Cut the dinner role in half and toast it a little bit on a hot griddle the same way you toast the burger buns (you can use a T Sp. of oil if you prefer)
• Add garlic chutney on the bun, followed by dabeli masala potatoes.
• Garnish with Amli(Imli) chutney, green chutney, sev and onions.
• Enjoy the dabeli.

To make Green Chutney

• Grind a bunch of  cilantro, 2-3 green peppers, ginger (about 1 inch of piece), salt, 1 T Sp. Turmeric, juice of 1 lemon, 1 Tb Sp. Coriander-cumin (dhana-jeeru) powder and 3-4 cloves of garlic(optional) in a food processor or a mixer. You can add water as desired to make it smoother.

To make Amli Chutney

•  Soak amli in water for about half an hour. Boil the amli with water for about 10 minutes and add Gud (jaggery) to the water after turning the heat off. Jaggery will melt in the hot water, when it cools down squash the water out of amli and discard the remaining pieces of amli. Add little salt, dhana-jeeru powder, a T Sp. of red chili powder and mix well. (Note- Jaggery makes the sauce little salty so you may not need to add salt if you prefer less salty food.)

To make Chili- Garlic Paste 

• Crush about 4-5 garlic cloves with 2 TB Sp. red chili powder in a mortar. 

Gajar-Marcha no Sambharo - Sauteed Carrots and Chilies with Turmeric

Sauteed Carrots and Chilies

2 Carrots
1 Big Chili Paper
1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
Salt to Taste
1 T Sp Turmeric Powder

• Cut Carrots and chilies length wise
• Heat Oil in a Pan, add Mustard and Cumin seeds
• Add hing and Turmeric powder
• Add Carrots and chilies
• Mix well, saute for 2-3 minutes, remove from heat and add salt when it cools down little bit.

If the chilies are too spicy, you can add little sugar

Tomato Chutney

Mungdal dosa with Tomato Chutney

Tomato Chutney

3 Tomatoes
2 Small Green Pepper (I used Pepper Serrano)
1/2 Inch of Ginger

1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing

1 Bay leave
Salt to taste
1/2 T Sp Sugar
1 T Sp Turmeric Powder
1 T Sp  Coriander-Cumin Powder
1/2 T Sp Paprika
2 Table Spoon of Oil
Cilantro

• Cut the tomatoes into very small pieces
• Finely chop the ginger and  Pepper Serrano
• Heat Oil in a small Pan, Add mustard and Cumin Seeds. After Seeds crackle, add hing.
• Add Bay leave and chopper ginger and Pepper 
• Add Tomatoes and add turmeric and other spices.Cook until until tomatoes blends nicely (About 5-10 minutes)
• Add Sugar and turn the heat off after a minute, at last add cilantro

Pulav

Pulav

Takes about 20 minutes
1 Cup Rice (Basmati or Long Grain Rice)
1 Tb Sp. Butter
2-3 Whole Cloves
3-4 Black Pepper
2 Medium Size Carrots
1/2 Cup Green Peas (Frozen or Fresh)
1 Tsp Cumin Seeds
5-6 Curry Leaves (Optional)
1/2 Inch Ginger Piece
1 Small Green Pepper (Finely Chopped)
Salt
Chopped Cilantro for Garnishing
2 Tbsp Lemon Juice

• Wash the rice and soak in warm water for 10 minutes
• Finely chop the Carrots, Ginger and  Green Pepper
• In a fry pan heat the butter and add Cumin seeds, Cloves, Black Pepper and Curry Leaves, wait for 20-30 seconds until the cloves pop up.
• Add Chopped Carrots and the Peas, mix well and let it cook for 2 minutes
• Add Ginger, Green Pepper and Salt (You can also add a Table Spoon of coriander powder to add flavour)
• Remove water from rice and add into the pan
• Mix well and add water
• Cover the pan and let it cook until the rice is cooked ( Rice should not be sticky, so add required amount of water only.)
• add Lemon Juice and garnish with cilantro

Spicy Butternut Squash

1 medium sized Butternut Squash

1 small tomato

1/2 inch ginger cut into small slices

1/2 Tsp Mustard Seeds

1/2 Tsp Cumin Seeds

1 Tsp Turmeric Powder

2 Tsp Paprika

1 Tsp Salt

1/2 Tsp Sugar (optional)

Cilantro for garnishing

1 Tbsp Lemon Juice

2-3 Tbsp Oil

• Wash and peel the squash. Cut into medium size pieces. Heat oil in a pan.
• Add mustard seeds and cumin seeds.Wait for 30 seconds, let the mustard seeds crackle.
• Add Squash and ginger. Cook for a minute, add turmeric powder, salt, sugar and paprika.
• Mix well, add 1/2 cup of water and let it simmer on medium flame. When squash is tender, remove form flame.
• Add Lemon Juice, mix well. Garnish with Cilantro. Serve hot with Nan/paratha/roti.

Banana Curry (Kele ki Sabji/Kela nu Shak)

2-3 bananas
1 tsp turmeric powder
2 tsp salt
2 tsp paprika
2-3 tbsp oil
curry leaves(optional)
Tomato (optional)

1 bell pepper/ any kind of pepper(optional)

1/2 tsp cumin/mustard seeds

Remove Banana skin and slice them

Heat oil in a pan

Add mustard/cumin seeds

Add Turmeric powder

Add Banana and other spices. Keep on stove for 5 minutes.

Garnish with Cilantro and serve hot with chapatis, papad and jeera chhash.

It is very easy and you can cook in 5-10 minutes without any preparation.