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

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)

Gharvada

My mom makes this snack from leftover simple khichdi, you can also use leftover rice instead of Khichdi.

1 Cup cooked plain Khichdi/Rice

1/2 Cup Besan

1/2 T Sp Turmeric

1/2 T Sp Garlic Paste

1/2 T Sp Ginger Paste

1 Green Pepper - Finely chopped

1 T Sp Red Chili Powder

Salt to Taste

1/2 T Sp Cumin-Coriander Powder

Cilantro 

1/4 Cup Buttermilk

Oil 

• Mix all the ingredients except oil
• Spray griddle or skillet with oil
• Heat and pour the batter
• Spread evenly 
• Turn when browned and continue cooking on other side
• Serve hot with Tomato ketchup or Sliced onion mixed with Salt and Lemon Juice.

You can even fry as dumplings.

Simple Khichdi : Rice and mung lentils boiled and cooked until tender, only salt is added for flavor.

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.