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. 

Lentil Casserole - Mix Dal Khichdi

Khichdi

1/2 Cup Rice
1/4 Cup Tual dal (Yellow Lentil)
1/4 cup Mng dal (Green Lentils)

1 small Potato
2-3 Carrots
1 Tomato
1-2 Small eggplants (optional)
1/4 cup sweet Peas
1/2 Onion
1 Jalapeno Pepper 
Ginger 
2-3 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 to 2  Tb Sp. paprika
1 Tbsp Turmeric
1/4 T Sp Garam Masala (Optional)
Salt to taste
1 Tb Sp Butter


Wash rice, and all lentils and soak in wwarm water for 10 minutes
Cut all the vegetables into cubes
In Pressure Cooker heat  oil, when oil is hot add mustard and cumin seeds
Add all the vegetables and mix well, cook for about a minute
Add all spices, rice and lentils
Add about 1 and half cup of water
Take about 3-4 whistles in pressure cooker.
Add butter and cilantro. Mix well and serve hot with yogurt.

Mix Vegetable Sabji

Mix Vegetable Curry 

When you don't have enough vegetables to make sabji with, use all of them and make mix vegetable sabji(Curry).

1 Potato
2-3 Small Eggplants
Small Cauliflower
1/2 Cup Peas
1 Small tomato
1/2 Pound of Spinach
1/2 inch  Ginger Root (optional)
2 Small Pepper Serrano (optional)
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
1 T Sp  Coriander-Cumin Powder
1 T Sp Sugar (optional)
1/2 T Sp Garam Masala (Optional)
5 Tb Sp. Oil

• Cut cauliflower into small florets, also cut all vegetable into small cubes
• Heat oil in a pan, add mustard and cumin seeds 
• Add hing and all the vegetables excluding tomato, mix well. Let it cook until 1-2 minutes
• Add all spices, sugar and a little water enough to cook the vegetables (About 4-5 table spoons)
• When vegetables are little tender, add tomato. Cover and cook thoroughly.
• When it is done, sprinkle garam masala over the curry and mix well. Serve hot with chapati.

Ringan no Olo - Spicy Eggplant

Ringan no Olo OR Baingan ka Bharta

1 Big Eggplant
1 Small Potato (Optional)
1 Small Onion  or  5-6  Green Onions
2 Tomatoes
Ginger 1 Inch
Garlic Cloves 2 -3
1 Green Chili
1/2 T Sp Cumin Seeds
A pinch of Hing
2 T Sp Turmeric
1 T Sp Cumin Powder
1 T Sp Coriander Powder
2 Tb Sp Paprika
Salt per taste
6-7 Tb Sp Oil
1 Whole Dry Red Chili (Optional)
3 Tb Sp Lemon Juice

• Brush oil on eggplant and roast into over at 450 F for about 40-50 minutes or until eggplant is cooked, let it cool  and remove the skin
• Boil the potato and remove the skin
• Mash the eggplant and potato
• Cut Onion, tomatoes, Green chills, Ginger, Garlic into small pieces
• Heat oil add cumin seeds , whole dry chili and garlic. Don't let the garlic get burnt
• Add hing, and onions.
• Fry until translucent, add ginger, green chili, tomatoes, turmeric, salt, coriander-cumin powder and mix well.
• Add paprika and garam masala
• Cook until tomatoes are well done.
• Add mashed eggplant and potato. Mix well and cook for 2 minutes,add lemon juice and remove from the stove
• Serve with roties/chapatis, tastes even better with Bajra Roti and Chhash (Buttermilk)

Stuffed Potatoes - Bharela Batata nu Shak

Stuffed Potatoes

3-4 Medium sized potatoes
1/2 cup Crushed Ganthia  OR Toasted Besan
3-4 Cloves of Garlic
2 Tb Sp Paprika
1 T Sp Turmeric
1 T Sp Cumin Powder
1 T Sp Coriander Powder
Salt per taste
3 Tb Sp Oil (For Stuffing)
4 Tb Sp Oil to fry
2 Tb Sp Lemon Juice (Optional)
1 T Sp Sugar (Optional)
1/2 T Sp Garam Masala (Optional)
1 Tomato (Optional)
1 T Sp Garlic - Green Chili Paste (optional)
1 T Sp Cumin Seeds
Hing

• Crush the garlic cloves and mix with Paprika, Ganthia , Turmeric, Coriander-Cumn Powder, Salt, Sugar,Lemon Juice, Garam Masala and Chili-Garlic paste and Oil
• Wash the potatoes and cut in half.
• Make 2 splits in each half, stuff with the mixture
• Heat Oil in a pan and add cumin seeds, hing and potatoes.
• Cover and cook on medium flame, if you want gravy add remaining stuffing and water. 
• When it is about to be done, add tomato pieces.
• Serve hot with Chapati. 

For Variation instead of ganthiya powder use toasted besan or toasted and crushed peanuts.
You can even try crushed daliya-bhune chana (chick peas)

Kadhi - Yogurt Soup

Kadhi

In my family, we call it paki (cooked) kadhi, as we boil the buttermilk mixture and let it cook. The other one  is kachi (raw) kadhi  in which the heat is turned off right after adding buttermilk!

2 Cup Buttermilk or Yogurt

2 Cup Water

3 Tb Sp Besan/Chickpea flour

1 Paper Serrano /Jalapeno

1/2 Inch of Ginger

8-10 Curry leaves

1 Whole Dry Chili

1/2  T Sp Cumin Seeds

1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
1 Bay leave, 3-4 Whole Cloves, 1 Cinnamon stick (Optional)
Salt to taste
2 Tb Sp Sugar

2 Tb Sp Oil

1 T Sp Cumin-Coriander Powder

1/2 T Sp Garam Masala

Cilantro for garnishing (Optional)

• Whisk yogurt and chickpea flour, add water and add salt, cumin-coriander powder, chopped paper, ginger, curry leaves.
• Head oil in a soup pan, add mustard and cumin seeds. 
• After seeds crackle, add whole dry chili, bay leave,cloves, cinnamon and hing followed by the yogurt-chickpea flour mixture.
• Stir continuously to avoid lumps and boil about 10-15 minutes. When it gets little thick, it is ready!
• Add Sugar and Garam Masala. 
• Serve hot with Rice/pulav.

NOTE:

1. You can even add Turmeric
2. Skip sugar if you prefer little sour taste.
3. You can even add green leafy vegetables for variations. Cook the leafy veggies,before adding buttermilk mixture.
4. If you taste raw yogurt, then kadhi is not cooked, you may have to boil it until raw smell/taste of yogurt and besan are gone.

Suki Bhaji

Sukhi Bhaji 

4 Medium size potatoes
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
1 T Sp  Coriander-Cumin Powder
2 Small Pepper Serrano
1 T Sp Chopped Ginger
7-8 Curry Leaves (Optional)
1 Small Roma Tomato
2 Tb Sp. Oil
Cilantro

• Boil the potatoes and remove the skin
• Cut into medium chunks and sprinkle salt, coriander-cumin powder. Also add tomato pieces, chopped pepper,ginger, curry leaves  
• Heat oil in a Pan, add Mustard seeds, Cumin Seeds and hing
• Add turmeric and the potatoes
• Mix well and make sure not to mash the potatoes. Keep on the stove for about 2 minutes and garnish with cilantro.
• Serve hot with Thepla or Paratha  and fried green chili

Bateta Nu Shak (Spicy Potato Curry)

3-4 Potato cut into small cubes
1/2 T Sp Mustard Seeds
1/2 T Sp Cumin Seeds
A pinch of Hing (Asafoetida)
1 T Sp Turmeric Powder
2 T Sp Red Chili Powder
1 T Dhana-Jeera Powder  (Coriander-Cumin Powder)
Salt to taste
3 Tb Sp Oil
1/2 T Sp Sugar
1 Whole Dry Chili

• Heat oil in Pressure Cooker.
• Add Mustard Seeds, when it crackles, add Cumin seeds followed by whole dry chili.
• Add hing and Turmeric
• Add Potatoes, cook in the oil for a minute.
• Add Chili Powder, Dhana-jeera powder and salt. 
• Mix everything and add 1 Cup of water.
• Pressure cook with 2 whistles.
• Garnish with Cilantro and serve hot with Chapati or Steamed Rice.

Dudhi - Chana Dal

Dudhi-Chana Dal

1/2 cup split gram (Chana Dal)
1 Cup Dudhi diced (Green Squash)
2-3 Tb Sp Oil
Mustard and Cumin seeds (about 1 Tsp)
1 Tsp Turmeric Powder
1 Tb Sp Paprika (crushed with 2 cloves of Garlic - optional)
1 Tsp Cumin - Coriander Powder
2 Cup Water
1 Tb Sp Sugar (Optional)
2 Tb Sp Lemon Juice (Optional)
2 Tb Sp Salt
Cilantro for garnishing

• Boil or pressure cook Chanadal
• Cut Dudhi into medium size pieces
• Heat Oil and add seeds (Mustard and Cumin)
• Add hing if you want (Asafoetida)
• Add Dudhi and cook for a minute
• Put all the spices
• Add Dal Add extra water if you want and let it simmer for about 8-10  minutes.
• Add 1/2 Tsp of Garam Masala and Sugar(optional)
• Add Lemon Juice after you turn off the heat
• Garnish with Cilantro
• Serve with Steamed Rice or Roti

Gujarati Dal (Lentil Soup - Sweet)

I remember whenever my mom used to fry this Dal, the aroma used to drag me to the kitchen.


Tuar Dal


1/2 cup Tuar Dal (Yellow Lentils/Split peas)
4 Cup Water
3 Tb Sp. Sugar
Salt per taste
1 Tsp Finely Chopped ginger Root
1 Tsp Finely Chopped Green Chili
1/4 Cup Tomato
2 Tbsp Lemon/Lime Juice
1 Tsp Turmeric Powder
1 Tsp  Cumin/Coriander Powder
4-5 Curry Leaves(Optional)

2 Tbsp Oil
1 Tsp. Mustard Seeds
1 Tsp Cumin Seeds
1/2 Tsp Methi Seeds (Fenugreek Seeds)
2-3 Cloves (Optional)
1 Dry Red Chili (Optional)
2 Bay Leaves (Optional)

1/2 Tsp Garam Masala
Cilantro For Garnishing

• Cook the Dal in the water until it is soft (I use 3-4 whistles in the pressure cooker)
• Blend the Dal and add more water if you prefer thin Dal.
• Add Salt, Sugar, Turmeric, Chopped Ginger-Pepper, Coriander-Cumin Powder, Tomatoes
• Boil for 5 minutes
• On the other stove in a small pan heat the oil
• Add Mustard and Cumin seeds, let the seeds crackle.
• Add Cloves, Dry Red Chili, Bay Leaves and Fenugreek Seeds.
• Turn off the hit and add the oil into boiling Dal.
• After 5 minutes turn off the heat. Add Lemon Juice and Garam Masala
• Mix well and Garnish with Cilantro. Enjoy while it is warm

Mix Vegetable Khichdi (Girnari Khichdi or Ram Khichdi)

This is the comfort food I love to eat any time. It is quick and very healthy. It goes well with Kadhi or Yogurt/Buttermilk. I love it with yogurt and papad.

1/2 cup rice
1/2 cup split mung beans ( You can also use any split beans i.e. Split Gram, I also add lentils you find at Walmart)
1 Green Pepper (Any hot pepper will work)
Ginger
2-3 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 to 2  Tb Sp. paprika

1 Tbsp Turmeric
2 Cups chopped vegetables -   (Generally  I use half Onion, 1 Potato, 1/2 cup Peas, 1 small Eggplant, 1 Tomato, 1/2 cup Cauliflower or Broccoli  florets, 1 or 2 Carrots. You can use any vegetables you have )
salt
water

Garnishing:
2 Green Onions
Cilantro

• Heat Oil and Add Mustard/Cumin seeds, let it crackle.
• Add chopped onions followed by all other vegetables
• Add all the spices
• Mix it well, add 2 cups of water
• Wash Rice and Dals and mix into vegetables
• Let it cook until everything is cooked perfectly
• Garnish with finely chopped green onion and cilantro
• You can also top it with little bit ghee or butter.

Bharela Marcha (Stuffed Jalepeno peppers)

Jalapeno Peppers 4-5

Besan half cup

Salt 

Cumin-coriander powder 

1 Tsp Turmeric Powder

1/4 cup jaggery (ગોળ)

A pinch of cumin seeds

Oil 2 tsp ( to fry the peppers)

Oil 1 tsp (for stuffing)

Lemon Juice - 1 Tablespoon ( Optional)

Roast besan in a pan, let it cool down.

Add salt, turmeric, jaggery, cumin-coriander powder, oil and lemon juice.

Wash the peppers, cut from one side and remove the seeds. Fill the stuffing.

Heat oil in kadai, add cumin seeds and the stuffed peppers. Cook for 5-10 minutes on medium flame. Turn back the side of the peppers to cook through-out. Serve hot with roti and sabji.

Potato Rice (Vagharela Bhat)

Potato Rice

2 Medium Potatoes
1 cup Rice
2 small green peppers
1/2 inch of Ginger piece
6-7 curry leaves
Salt according to taste
1 teaspoon turmeric powder
2-3 teaspoon Paprika

1/2 tsp mustard/cumin seeds

2-3 Tablespoon Oil
Coriander/ Cilantro fro garnishing

• Cut potatoes and other vegetables into small pieces. Wash and soak rice
• Heat Oil in a pressure cooker or pan. When Oil is hot enough add mustard/Cumin seeds. Wait until they crackle
• Add Potatoes, fry them in oil for a minute. Add turmeric powder, salt, paprika and all other ingredients except cilantro. Add Rice and water. If you are using pressure cooker take 2-3 whistle. Otherwise cook until potatoes and rice are cooked thoroughly.
• Garnish with Cilantro and enjoy hot potato rice with yogurt.

Linked to

 

Besan Puda

Besan Puda

1 cup besan/chickpea flour
1 tsp coriander-cumin powder
1 tbsp salt
1/2 tsp turmeric powder
pinch of asofotadia powder
garlic paste
chopped cilantro
1 green pepper cut into small pieces
1/4 cup chopped green onion or any kind of onion
(* you can also add tomato cut into small pieces)

Method:

Mix all the ingredients. Make smooth batter like pancake.
Heat the griddle, put little bit oil and pour the batter. Spread the batter with big spoon all over griddle to make thin pudlas(Pudas)

Serve hot with yogurt/ketchup/chutney. Also goes with onion slices seasoned with salt - pepper and lemon juice.

Soji na Gota

Ingredients:-

1 cup semolina(soji)

1/2 cup yogurt

3 tbsp green peas

3 tbsp onion pieces

1 green chili

1/2 inch ginger cut into pieces

2 garlic cloves cut into pieces.

salt as per taste.

1 tsp black paper powder

green coriander (cilantro) chopped.

oil for frying gota

water if required

Method:-

Mix all the ingredients in a bowl. Keep for 5 min.

Hit oil in a pan. With help of the spoon, take some mixture and fry in small amounts until it becomes light brown.

These gota are crunchy and tasty. And also you can make anytime, as it is instant.

Serve with tomato ketchup .

Churmana Ladu

Ingredients:-







2 cup wheat flour



1 cup sugar(or you can also use Gud)


1/4 cup oil ( to put into dough)


poppy seeds


10-15 almond


5 cardamom


1 cup ghee ( boiled and purified butter)


water to make dough

oil to fry rolls.





Method:-







In a bowl, mix wheat flour,1/4 cup oil, mix well. Add water as required and make firm dough.





Take dough in your hand , and press tightly and make a roll, Do the same with remaining dough.





Now deep fry all the rolls, until they become light brown. When they cool down, grind these rolls .





Now take these grounded rolls in a big bowl, mix sugar, ghee, cardamom powder and almond pieces together. Make balls out of that. Sprinkle poppy seeds on each sweet ball.(laddu).