PAYA MUTTON NIHARI

Paya Mutton Nihari

Ingredients

1.   500 g mutton cubed (leg piece)

2.   3 Paya cut into small pieces

3.   ¾ cup of oil

4.   1 tbsp garam masala whole

5.   2 large onion chopped

6.   3 tbsp garlic paste

7.   3 tbsp ginger paste

8.   1 tbsp red chilli powder

9.   1 tsp turmeric powder

10.                     1 tsp roasted cumin powder

11.                     1 tsp mace powder

12.                     1 tbsp garam masala powder

13.                     2 tbsp wheat and gram (besan)flour

14.                     2 tbsp Nihari powder(optional)

15.                     Salt to taste

16.                     4 cups of hot water

For garnishing

4 green chillies chopped

1 cup chopped coriander leaves

1 tbsp Juliennes of ginger

METHOD

·       To clean paya, rub them with flour and wash with water

·       Heat oil in pressure cooker and fry onion light brown

·       Add cinnamon, cloves, black and green cardamoms, pepper corns, bay leaves.

·       Add paya and mutton pieces and cook for 2 minutes.

·       Add ginger garlic paste fry until color of mutton changed then add chills , turmeric , coriander cumin powders keep stirring.

·       Add ½ cup of curd cook it until all the moisture evaporates and oil separates.

·       Add hot water stir it, close the cooker, cook on high heat, after one whistle lower down the heat and cook approximately half an hour.

·       Roast wheat and gram flours in 2tsp ghee cool it, dissolve it in ½ cup of water.

·       Open the pressure cooker if meat is tender separate the meat pieces from gravy .In gravy add the flour mixture and boil for 2-3 minutes .now put back the meat and paya  add garam masala powder ,mace and cardamom powder let it simmer for 10 minutes.

·       Dish out and garnish with chopped coriander, green chilies and juliennes of ginger.

·       Serve with nan /roti.

  

LAZEEZ CHICKEN BIRYANI PULAV

INGREDIENTS

1. 750 g chicken pieces
2. 500g basmati rice soaked for 1/2 an hour
3. 1 bud of garlic 
4. 2'' ginger
5. 1 onion 
6. 1tbsp whole coriander
7. 1tbsp fennel seeds(saunf)
8. 1tsp cumin seeds
9. 2whole red chilies
10. 1tbsp whole garam masala
11. salt

METHOD

• in a pan pour 6 cups of water add chicken pieces,1tsp salt and whole garam masala(2 bay leaves,1'' cinnamon,2 black cardamom,10 pepper corn,4 cloves)
• make a small muslin cloth bag(potli) in it put pealed garlic cloves,chopped ginger,one onion chopped,coriander seeds,fennel seeds,whole red chili,cumin seeds.put this bag in , pot and cook chicken until chicken is tender.
• remove and discard muslin bag.
• remove chicken pieces from yakhni(liquid in which chicken was cooked)
• cook rice in the yakhni
• in an other pot heat 1/2 cup of oil and fry one sliced onion light brown ,take out onion from oil.
• in the same oil add 2 tbsp ginger garlic paste 1tsp red chili powder,1/2cup yogurt,1tsp garam masala powder and salt, fry masala for 2 minutes then add cooked chicken and fry chicken in the masala

TO ASSEMBLE IT

     add half the cooked rice to the cooked chicken ,mix thoroughly and transfer to a oven proof pan,spread remaining half of the rice over it. sprinkle some kewara and saffron mixture,crushed cardamom,  fried onion,few mint  leaves ,.4tbsp of melted ghee or oil and 2tbsp milk cover it or seal it with foil.

place it in a slow oven(125c)for 20 minutes 

• serve with raita.

DAL,BATI AND CHURMA

INGREDIENTS FOR DAL

1. 1cup urad dal(split black beans)
2. 1/4 cup Channa dal
3. 1 onion 
4. 1tbsp ginger,garlic paste
5. 1tsp red chili powder
6. 1/2tsp turmeric powder
7. 1 tsp coriander powder
8. salt to taste
9. 1tsp garam masala powder
10. 1tsp cumin powder
11. 2 red whole chilies
12. 2tbsp ghee or butter 

METHOD

• wash and soak both dals for 30 minutes.
• in pressure cooker put 3cup water ,add ginger garlic paste chopped onion,red chillies,turmeric powder,coriander powder,salt and one tsp oil. boil it for 2 minutes, add dal  and cook it for 15 minutes until dal is tender.
• add garam masala powder.
• heat ghee add cumin seed,2cloves of sliced garlic,red chilies,and sliced onion fry until onion is light brown.
• pour over cooked dal.

INGREDIENTS FOR BATI

1. 2cups whole wheat flour
2. 1/2 cup semolina
3. 1/2 tsp ajwain(carom seeds)
4. 1/4 tsp baking soda
5. 1tsp salt
6. 1/2 cup ghee /refined oil
7. 1 1/2 cup ghee

METHOD

• in flour mix semolina,ajwain, salt,baking soda and 1/2 cup hot oil .mix all the ingredients very well.
• with water make soft dough,cover and leave it for 30 minutes.
• make round balls(bati) and press them at the top.
• bake them in bati oven or in oven at 180 c about 20 minutes or until golden brown they will crack
• now put the bati in melted ghee for 2 minutes take them out and enjoy with dal.

MURGH RED CHILLI SPECIAL

INGREDIENTS

1. 1/2kg chicken
2. 2medium onions sliced
3. 8 cloves of garlic
4. 1'' grated ginger
5. 10 whole red chillies
6. 1/2 tsp turmeric powder
7. 1tbsp roasted pounded coriander seeds
8. 1tsp roasted pounded aniseed
9. 3 tomatoes blanched and blended
10. 1/2 cup yogurt
11. salt to taste
12. 1bay leaf,1 black cardamom,4 cloves,6 pepper corn,1''cinnamon stick,4 green cardamom and 1/4 tsp black cumin.
13. 1/2 cup oil

METHOD

1. remove seeds from chillies and soaked them in hot water for 2hours then grind to a smooth paste.
2. heat oil in a saucepan ,add onion slices and garlic fry until it turns light pink,remove from oil ,cool it and grind them.
3. in the same oil add whole garam masala when it sizzles add chicken pieces and fry them until they are light brown in colour on medium heat.
4. add red chilli paste,turmeric powder,coriander,aniseed ,ginger and salt.fry it for 5-6 minutes then add tomato paste and1/2 cup yogurt,mix well and cover the pot,cook it till chicken is tender and oil separates from masala ,keep stirring two three times so masala wont stick to the bottom of pot.
5. remove excess of oil from the chicken before eating.
6. garnish it with chopped coriander and green chilli.
7. serve with naan.

CHICKEN CURRY

INGREDIENTS

1. 1/2kg chicken pieces
2. 3 medium onions sliced
3. 8 cloves of garlic
4. 1'' ginger grated
5. 1tsp red chilli powder
6. 1/2 tsp turmeric powder
7. 1tsp roasted coriander powder
8. 1tsp roasted cumin powder
9. salt to taste
10. 1/2 cup yogurt
11. 5tbsp oil
12. whole garam masala(1 black cardamom,4 cloves,5 pepper corn,1'' cinnamon,1 bay leaf,3green cardamom)

METHOD

• heat oil in a pan , add whole garam masala then add sliced onions and cloves of garlic, fry them light pink in colour take them out and grind with  yogurt.
• in the same oil add chicken and fry
• dissolve red chilli powder and turmeric powder in 2 tbsp of water ,add it to the chicken and fry,after 5 minutes add coriander and cumin powder,grated ginger and salt,fry few minutes.
• add fried onion yogurt paste fry( bhono)until oil starts separating from masala, add 3/4 cup of boiled water for the gravy.cover it and cook on medium heat until chicken is tender.
• add chopped green coriander
• serve with roti or boiled rice and salad.

TIP  scrap ginger root with a spoon instead of peeling,grind it and freeze it in an icecube tray .when the cubes get frozen take them out and put them in a freezer zip lock bag. the bag is dated and kept in the freezer
same way you can freeze ginger garlic paste,ginger green chilli paste,and coriander chutney.

CHICKEN VEGETABLE CASSEROLE

INGREDIENTS

1. 400 g boneless chicken cut into thin strips
2. 1table spoon ginger,garlic paste
3. 1/2 tsp black pepper powder
4. 1tbsp soya sauce
5. 1/2 kg mix vegetables
6. 2 spring onions chopped
7. 2green pepper cut into thin strips
8. 2tomatoes sliced
9. 1/2 packet spaghetti or macaroni
10. 1tbsp chilli garlic sauce
11. 2 cups white sauce
12. 1cup bread crumbs
13. 1 cup mozzarella cheese
14. 1/4 cup oil

METHOD

1.  boil pasta in salted water, drain and mix one tsp chilli oil
2. marinate chicken pieces in garlic ginger paste,soya sauce,salt and pepper for 30 minutes.
3. cut vegetables(potato,carrot,cauliflower,broccoli,french beans,peas,corn or any vegetable of your choice but not okra) boil them in salted water,drain them.
4. blend 1/4 cup boiled (potato,peas and carrot)vegetables.
5. in a saucepan,heat oil add onions then marinated chicken cook on high heat keep stirring until meat is tender ;add boiled vegetables,mix well.
6. add black pepper,salt,2tbsp chilli garlic sauce,1/2tsp mustard powder and blended 1/4 cup vegetable.
7. grease a casserole dish,first put the chicken vegetable mixture cover with boiled spaghetti top with sliced green pepper.tomato slices, pour white sauce over it.
8. spread bread crumbs and cheese on the top
9. grill it until cheese is melted and light brown crust is formed.

WHITE SAUCE

for two cups

4tbsp butter,4tbsp all purpose flour,1/2 tsp salt,1/4 tsp white pepper,2cups milk

to prepare white sauce;melt butter in a pan over low heat.blend in flour,salt,white pepper.add milk all at once.cook quickly,stirring constantly,till mixture thickens and bubbles.remove pan from heat when it bubbles.add cheese.

MIX VEGETABLE with DRY FRUITS

INGREDIENTS

1. 2 potatoes chopped
2. 1 small cauliflower
3. 1/2 cup peas
4. 1 carrot
5. 25 g makhaney

1/2 cup yogurt

1. 2tbsp tomato paste
2. 1tsp red chilli powder
3. 1/4 tsp turmeric powder
4. 1/2 tsp coriander powder
5. 1/2 tsp garam masala
6. 8 almonds
7. 2tbsp raisin
8. 2tbsp cashew nuts
9. 2-3 green cardamom
10. 3tbsp oil or pure ghee
11. salt to taste

METHOD

• boil vegetables with1/4 tsp turmeric powder and 1tsp salt,drain them.
• fry dry fruits and makhanay in 1 tbsp oil.
• heat remaining oil add crushed green cardamom then tomato paste and spices cook 2 minutes
• add vegetables ,makhanay and yogurt. mix well, cook covered ,on medium heat till well blended.add dry fruits.

serve with naan or paratha.

KEEMA ALOO

INGREDIENTS

1. 250 g mince meat
2. 1 onion sliced
3. 1tbsp ginger,garlic paste
4. 1tsp red chilli powder
5. 1tsp coriander powder
6. 1tsp roasted cumin powder
7. 1/2tsp turmeric powder
8. 1/2tsp garam masala powder
9. whole garam masala
10. 2potatoes cubed
11. 2chopped tomatoes
12. salt to taste
13. 1/3cup oil

METHOD

•  heat oil in a pan add  1bay leaf,1 black cardamom,5 pepper corn,2cloves 1/2'' cinnamon stick and sliced onion ,fry onion golden brown .
• add ginger garlic paste stir and add keema, mix and cook till colour of meat change d.
• add all dry spices and salt .mix well add 2 chopped tomatoes cover the pot cook on medium heat ,after5 minutes add potatoes and 1/4 cup water cook it until keema and potatoes are tender.add garam masala powder let it simmer for 10 minutes.
• garnish with chopped coriander leaves and green chilli.
• serve with paratha,naan or roti.

EGG POTATO CURRY

INGREDIENTS

1. 6 boiled eggs
2. 2potatoes
3. 2 onion chopped
4. 1tsp garlic
5. 1tsp ginger
6. 3 tomatoes puree'
7. 1tsp red chilli powder or to taste
8. 1/2tsp turmeric powder
9. 1tbsp coriander powder
10. 1tsp roasted cumin powder
11. salt to taste
12. 1/2 cup of oil
13. 1tsp garam masala powder

METHOD

• cut potatoes in wedges and fry ,take them out.
• in the same oil fry onion ,take it out and make paste.
• add ginger garlic paste in the oil ,fry it for three minutes then add the onion paste along with dry spices dissolve in two tbsp of water fry the masala.
• blanched the tomatoes remove the skin and grind them in blender
• add them to the masala and stir well add fried potatoes also cook for few minutes till oil separates from masala add hot water for the gravy and cook five minutes.
• make a longitudinal slit in the boiled eggs ,add to the gravy cook it on  medium heat add garam masala powder and simmer for 15 minutes.
• garnish with chopped coriander.
• serve with roti,naan or boiled rice.

if you are serving with rice have more gravy.

TILWALAY ALOO (POTATOES with SESAME SEEDS)

INGREDIENTS

1. 100g boiled potatoes cubed
2. 1onion chopped
3. 1 tomato chopped
4. 1tsp ginger chopped
5. 1tsp cumin seeds
6. 1/2 tsp rai
7. pinch of asafoetida

8. 1tsp red chilli powder
9. 1/2tsp turmeric powder
10. 1tsp coriander powder
11. 1 lemon juice
12. 2tbsp oil or ghee
13. 2tbsp sesame seeds roasted
14. salt to taste

METHOD

• heat oil in a pan add cumin seeds,rai and asafoetida when seeds crackle add onionand ginger saute' it
• then add potatoes ,chopped tomato and all the spices with salt mix well and cook five minutes
• add lemon juice and roasted sesame seeds
• garnish with chopped coriander leaves and green chilli

serve with puri or paratha .

KEEMA with DANA METHI

INGREDIENTS

1. 100g dana methi(fenugreek seed)
2. 250 g mince meat
3. 1 onion chopped
4. 1tbsp ginger, garlic paste
5. 1tbsp red chilli powder or to taste
6. 1tsp coriander powder
7. 1tsp roasted cumin powder
8. 1tsp salt
9. 1/4 tsp turmeric powder
10. 1/2tsp kalongi(nigella seeds)
11. 1tsp garam masala
12. 3 chopped tomatoes
13. 1/2 cup oil
14. chopped coriander leaves and green chillie

METHOD

• soak methi dana in hot water for two hours, drain and boil..
• heat oil in a pan add chopped onion and saute' ,add mince meat with ginger,garlic paste.
• fry it for five minutes,add chilli,coriander,cumin,turmeric,salt and chopped tomatoes.
• cook it till meat is tender,and oil separates from meat and masala.
• heat 2tbsp oil in a pan add kalongi then boiled methi dana ,1/2tsp chopped ginger and green chillies fry it few minutes then add this in cooked keema.
• add garam masala ,check the seasoning.
• garnish with chopped coriander and green chillies
• serve with paratha or naan.

this is a good dish for winter and for those who suffer with joint pains.

AWADHI KOFTA CURRY

INGREDIENTS

 

FOR kofta

1. 300g keema (mince meat)
2. 1raw onion paste
3. 1tsp ginger paste
4. 1tsp garlic paste

1tsp red chilli powder

1tsp salt
1tsp poppy seed powder
1tsp roasted coconut powder
2tbsp kabab masala
3 tbsp roasted channa powder
2chopped green chilli
1/2 cup chopped coriander leaves


for gravy

1. 1/3 cup oil
2. 1 large onion paste
3. 3 tomato paste
4. 1tbsp ginger garlic paste
5. 1tbsp cumin,coriander powder
6. 3tsp red chilli powder
7. 1/2 tsp turmeric powder
8. 2tbsp korma powder
9. salt to taste

METHOD

• mince the meat very fine, add all the ingredients of kofta let it marinate for 30 minutes, then add 1/4 cup of yogurt and beat it well ,make koftas
• in a large pan heat oil
• add onion,ginger garlic paste fry it .
• mix all the dry powders in 1/4 cup water and add to the pan, fry it for five minutes ,then add chopped tomatoes and fry well till the oil separates from the masala.
• add 1 cup of water and boil on high heat .
• add koftas one by one, keep gravy boiling with koftas for 10-12 minutes then on slow heat let them simmer for 30 minutes
• garnish with chopped coriander

serve with nan or rice

UDAIPURI PULAV

INGREDIENTS

1. 1/2kg mutton/chicken
2. 350 g rice
3. 2 onion sliced
4. 2tbsp ginger,garlic paste
5. 6 green chilli paste
6. 1tsp coriander powder
7. 1tsp sonf powder
8. 3tomatoes chopped
9. 2tbsp whole garam masala
10. 2bay leaves
11. 1tsp black cumin
12. 1/2 tsp nutmeg,mace,green cardamom powder
13. 1/2 lemon juice
14. 1/2 cup oil

METHOD

• boil meat with one chopped onion, chopped tomatoes ,ginger,garlic paste,green chilli paste,coriander powder,sonf powder,1tsp salt,half whole garam masala(1''cinnamon,6 cloves,8 pepper corn,2 black cardamom,bay leaf,cumin seeds)and three cups of water.
• wash and soak rice for 30 minutes
• when meat is tender takeout meat from yakhni.
• heat oil in a wide pan ,add half whole garam masala and one sliced onion fry it golden brown ,take it out.
• in the same oil add meat with 2chopped green chillies and 1''chopped ginger when meat is fried add the yakhni and boil.
• add soaked rice ,if yakhni is not enough for the rice add more water (for one cup of soaked rice 1 3/4 cup of water is needed) add salt and1tsp lemon juice.cover and cook.
• first cook it on high heat.when yakhni is absorbed in rice, spread the fried onion and nutmeg,mace and cardamom powder and black cumin on top of rice put the lid and lower the heat cook it for 15 minutes.
• serve with cucumber raita.

WHITE CHICKEN KORMA

INGREDIENTS

1. 400g chicken pieces
2. 2tbsp ginger, garlic paste
3. 4tbsp boiled onion paste
4. 4 red chillies whole
5. 1tbsp green chilli paste
6. 1tsp white pepper powder
7. 1tsp roasted cumin powder
8. 1tsp coriander powder
9. 1tsp garam masala
10. 1/2 cup thick yogurt
11. 1/4 cup oil
12. 2green chillies
13. 1tbsp chopped ginger
14. 1tbsp chopped coriander

METHOD

• heat oil in a pan, fry ginger, garlic and green chilli  paste for 2-3 minutes
• add onion paste,salt,coriander and cumin powder fry few minutes,
• add chicken pieces stir and cover cook it until moisture of meat evaporates
• add yogurt white pepper powder ,garam masala and red chillies stir well
• cook on slow fire until chicken is tender and oil starts oozing out,
• check the seasoning
• add 1/2 tsp (green cardamom,mace and nutmeg powder) chopped ginger and one lemon juice put the pot on dam for 15 minutes.
• dish out and garnish with chopped coriander leaves chillies

serve with roti or naan.

KHANDVI(CHICKPEA SQUARES IN GREVY)

INGREDIENTS

for squares

1. 1cup chickpea flour(basan)
2. 1tsp ginger,garlic paste
3. 1tsp red chilli powder
4. 1/2tsp turmeric
5. 1/4tsp ajwain
6. 1tsp salt

for gravy

1. 1large onion paste
2. 2tomatoes paste
3. 1tbsp ginger, garlic paste
4. 1tsp roasted cumin seed powder
5. 1tsp coriander powder
6. 2tsp red chilli powder
7. 1/2 tsp turmeric powder
8. 1tsp kasoori methi
9. 1/2tsp garam masala
10. salt to taste
11. 1/2 cup oil

METHOD

• mix all the ingredients of squares with3cups water and make a uniform batter.
• put the batter in karahi(wok) and cook on medium heat,keep stirring continuously in one direction until ball stage comes.
• put it in a greased plate ,spread it uniformly ,cool it and cut it in squares.
• shallow fry these squares,
• for gravy heat 1/2 cup oil ,add cumin seeds, fry one minute
• add onion paste,ginger garlic paste fry it for five minutes,
• add red chilli powder,turmeric,coriander,cumin powder and salt fry few minutes.then add tomato paste and kasoori methi cook till oil separates add water for the grevy and boil 2-3 minutes.
• add fried squares in gravy.
• garnish with chopped coriander leaves .
• serve with paratha or nan.

MARWARI BESAN

INGREDIENTS

1. 1/2 cup chick pea flour
2. 1 onion sliced
3. 1/2cup peas
4. 1tbsp oil
5. 1tsp cumin seeds
6. 5 curry leaves
7. 4green chillies
8. 1/2tsp red chilli powder
9. 1/4 tsp turmeric powder
10. salt to taste

METHOD

• in a bowl mix chick pea flour,salt,turmeric powder,red chilli powder add enough water to make thin batter.
• In a wok heat oil add cumin seeds,curry leaves chopped green chillies then sliced onion and peas fry it .
• add batter in the wok ,continuously starring it ,on medium flame approximately for ten minutes .
• add chopped green coriander leaves.
• serve it hot with crispy paratha.

KABLI CHANNA with RAJMA

INGREDIENTS

1. 200 gm kabli channa
2. 100 gm rajma(kidney beans)
3. 1/2 tsp soda bi carb
4. 1 onion chopped
5. 1tbsp ginger, garlic paste
6. 1tsp red chilli powder
7. 1/4 tsp turmeric powder
8. 1tbsp roasted cumin powder
9. 3 tomatoes puree
10. 3tbsp oil/pure ghee
11. 1tsp garam masala(4 cloves,1''cinnamom,1black cardamom, pinch of nutmeg,mace powder each)
12. chopped coriander and chopped ginger.

METHOD

•  soak kabli channa and rajma with soda bi carb for 3-4 hours.
• boil both with salt until very soft.
• heat oil or ghee saute chopped onion,add ginger garlic paste, fry it .
• add chilli powder,turmeric powder,cumin powder with 2tsp of water fry the masala well.
• add cooked channa and rajma fry 2 minutes.
• blend tomatoes with 2tsp of cooked rajma and channa,
• add to the cooking mixture, stir well and cook it for 10 minutes
• check the seasoning.
• add garam masala powder.
• garnish with chopped coriander,green chillies and chopped ginger.
• serve hot with boiled rice.

MEAT CURRY with SPINACH (PALAK GOSHT)

INGREDIENTS

1. 1/2 kg mutton
2. 1 grated onion
3. 1tbsp ginger,garlic paste
4. 1tbsp red chilli powder
5. 1tbsp coriander powder
6. 1/4 tsp turmeric powder
7. 1tsp salt
8. 1/2 cup yogurt
9. 1tsp lemon juice
10. 1/2tsp garam masala
11. 1/2 cup oil
12. 1kg spinach
13. 3 green chillies

METHOD
for the marinade:

• in yogurt add grated onion,ginger,garlic paste,turmeric powder,chilli powder,coriander powder,salt and lime juice.Mix the mutton and leave in the marinade for four hours.
• heat oil in a pan and saute one chopped onion .
• add the marinaded mutton and cook on slow heat for 20 minutes,stirring occasionally
• when meat is3/4 done and oil separates from masala,
• add finely chopped spinach and green chillies in the cooking mutton.
• cover and cook on medium heat until meat and spinach are cooked.
• check the seasoning.
• add the garam masala cover the pot for five minutes.
• serve with chapati or boiled rice.

STUFFED EGGPLANT(BHURWAN BAINGAN)

INGREDIENTS

1. 500 gm small baingan
2. 1 onion paste
3. 1 tbsp ginger garlic paste
4. 1 tsp coriander powder
5. 1 tsp cumin powder
6. 1/4 tsp turmeric powder
7. 1 tbsp red chilli powder
8. 1 tsp roasted peanut powder
9. 1 tsp roasted coconut powder
10. 1 tsp roasted sesame seed powder
11. salt to taste
12. 1/2 cup oil
13. 1tbsp tamarind pulp
14. 1tsp garam masala

METHOD

• Cut baingan in four sections ,but remain joined at the top, dip them in salted water.
• Heat oil  in a pan and fry baigan .take them out in a dish.
• In the same oil fry onion,ginger, garlic paste until its raw smell is gone.
• Add all the dry spices with 2tbsp water, fry the masala till nice aroma comes.
• Add fried baingan in masala stir well .
• Cook it for five minutes.
• Dissolve tamarind paste in 1/4 cup of water and mix in the masala stir well .
• Check the seasoning.add garam masala powder.
• Cover the pan and simmer it for ten minutes.
• Garnish it with chopped coriander leaves.
• Serve with chapati or rice.

RAJASTHANI DHOKLA with DAAL

INGREDIENTS

1. 3 cups corn flour
2. 1 tbsp chilli powder
3. 4 green chillies chopped finely
4. 1 tbsp coriander powder
5. 1 tsp cumin seeds pounded
6. 1 tsp ajwain
7. 1 tbsp garlic paste
8. 1 tbsp ginger paste
9. 2 onion paste

10. 1 tsp garam masala
11. 4 tsp papad khar
12. 1 cup chopped green coriander leaves
13. 1 tsp salt
14. 3 cups hot water
15. Sesame oil

METHOD

In a pan boil water add papad khar

• In a big bowl mix all the ingredients very well
• Add hot papad khar water in the above mixture and mix with fork or spoon
• When it cools down make dough.
• Take a fist full dough and  make dhokla (shape it like a hollow pyramid)
• Heat water in steam cooker or in a pressure cooker put inverted sieve and arrange dhoklas on it .water should not touch dhokla
• Close the pressure cooker without its weight(whistle)
• Cook it for 15 minutes on high heat then 20 minutes medium heat.
• Dish out and pour some sesame oil over it.
• Serve hot with dal.

DAL

1. 1 cup split black lentils(urhad)
2. 1/4 cup channa dal
3. 1 tbsp ginger,garlic paste
4. 1 tsp red chilli powder
5. 1 tsp coriander powder
6. 1/4 tsp turmeric powder
7. 1 tsp oil
8. Salt to taste
9. 1 tsp garam masala

For tempering

2 tbsp ghee

1onion sliced

4 cloves of garlic sliced

1 tsp cumin seeds

2 whole red chillies

METHOD

• Soak both dals for 30 minutes
• Heat 2cups of water add all the ingredients except garam masala
• Pressure cook for15 minutes and allow the pressure to drop by itself.
• Add garam masala powder  
• Check the seasoning
• For tempering heat ghee add garlic,cumin seed and sliced onion when they are golden brown pour over dal
• Garnish with chopped coriander leaves.

Dhokla is a popular dish in Rajasthan,speciality of Mewar region. It is a very tasty dish. Simple to make and delicious to eat.