Fansi Dhokli Nu Shaak

BM #109 : Week 2, Day 3
Theme : DEF – Curries

My family loves Gujarati food and that’s how I decided on this curry for today. Trust me – it wasn’t easy to find a dish starting with the alphabet F. Fansi is beans in Gujarati. There seems to be many versions to the basic beans curry, I went with the one with dumplings.

I have followed the method in this YouTube video for most part. The recipe usually involves making the dough for dhokli and the cooking it with beans and spices. The video I followed had onions and tomatoes in it too, so that’s what I did. Because of the wheat flour, the curry has a tendency to thicken up if you keep it for long. You might have to reheat it with some water to break it at the time of serving.

Read on for the recipe.

Ingredients:

For dhokli

  • 3 tablespoons chickpea flour/Besan
  • 3 tablespoons wheat flour
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • Salt as needed
  • 1 tablespoon oil
  • Water as needed to make dough

For Fansi

  • 2 teaspoon oil
  • 1 teaspoon jeera seeds
  • 1/2 teaspoon carom seeds
  • 1/2 teaspoon hing
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 teaspoon grated ginger
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1.5 cups French beans, diced
  • Salt as needed
  • 1.5 cup water or more, as needed

Method:

  1. Make the dhokli first. In a mixing bowl, add the besan and wheat flour along with the spices, salt and oil. Mix to combine. Add water in steps and knead to make a soft smooth dough.
  2. Pinch off small balls from the dough. Keep the ball on your left palm and press it with your right thumb. You will get a small disc this way. Repeat with the rest of the dough and set the discs this aside.
  3. For the curry, heat oil in a pan. Add the Jeera, hing and carom seeds. Sauté the onions and when it turns pink, add the garlic paste. Now add the tomatoes, salt and the spices. Mix well, cover and cook for 3-5 minutes until the tomatoes are cooked and mushy. Add the beans and 1.5 cups water. Cover and cook for 8-10 minutes until the beans are almost done.
  4. Add the dhokli discs and add one more cup of water if needed. Cook for another 15 minutes or so, until the dhoklis are done. Taste test a piece to see whether it’s cooked through. Once it’s cooked, remove from heat and serve hot with rotis.

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Eggplant curry Instant Pot

BM #109 : Week 2, Day 1
Theme : DEF – Curries

This week’s blogging theme is Curries in alphabetical order and for the alphabet E, it’s an eggplant curry. My initial plan was to make an egg curry in Instant Pot, but then this one sounded better to me.

Eggplant is not exactly a favorite veggie for most people. I don’t have eggplant haters at home, but at the same time no one requests for it too. But this curry changed that a bit. I have made this couple of times already since my husband likes it a lot.

I use Instant Pot a lot and so I ended up buying couple of cookbooks for it too. One of the books I use most is Archana Mundhe’s The Essential Indian Instant Pot cookbook and this recipe is from there. Every single recipe I tried has turned out great, so it’s a good book to invest if you have an Instant Pot and cook Indian food often. A big bonus with this recipe is that it’s not only tasty, but very very easy to put together too.

Read on for the recipe.

Ingredients:

  • 8 eggplants
  • 1 big onion, minced or grated
  • 1 tablespoon shredded coconut
  • 2 teaspoon ginger garlic paste
  • 2 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon jaggery or brown sugar
  • 2 tablespoons oil
  • 1 cup water
  • Salt to taste

Method:

  1. From the round end of the eggplants, cut a ‘plus’ and cut through until you are close to the stem. Keep the stem intact so that its not cut into four pieces. Set aside.
  2. In a bowl, add the finely chopped onions, coconut, ginger garlic paste, coriander powder, chili powder, garam masala, jaggery and salt as needed. Mix everything well together.
  3. Carefully stuff the eggplants with the prepared mix. You will have some leftover, set it aside.
  4. Turn the Saute mode in Instant Pot. Heat oil. Add the stuffed eggplants. Turn off the Instant Pot and add one cup of water to the bowl. Slowly distribute the leftover filling on top of the eggplants.
  5. Switch to Manual mode for 5 minutes. You can let the pressure release naturally or do a quick release once it’s done.
  6. Once the pressure is released, if the gravy is runny, gently scrape the filling on top of the eggplant and add it to the gravy. Press the Sauté button and bring everything to a boil. This helps the gravy thicken a little bit more. Serve with rice or rotis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

Dal Tadka

BM #109 : Week 2, Day 1
Theme : DEF – Curries

I am back in the blogging space after a really long time. Each time I take a break, it always seem to extend it beyond what I originally meant! Anyway, here I am finally with a theme that I should have kick started last month. It’s an ongoing alphabetical theme for the year and I have chosen Curries as my theme.

About the recipe here, it’s dal tadka. I have used red lentils (masoor dal) here, but this can be made with toor dal or moong dal with the same results. This pairs well with roti, naan or rice. It’s surprising that I don’t have any recipes for dal tadka in the blog though I have made this as part of some Thalis before.

Read on for the recipe.

Ingredients:

  • 1 cup masoor dal
  • 3 cups water
  • 1/4 teaspoon turmeric powder
  • 2 teaspoons oil
  • 1 small onion, chopped finely
  • 2 teaspoon ginger garlic paste
  • 1.5 teaspoon coriander powder
  • 1.5 teaspoon garam masala
  • A pinch of kasoori methi, optional
  • Lemon juice to taste, optional
  • Salt to taste

For tadka:

  • 2 teaspoon ghee
  • 1 teaspoon Jeera
  • 1/2 teaspoon mustard seeds
  • 2 dried red chilies
  • 1/2 teaspoon chili powder or chili flakes

Method:

  1. Pressure cook 1 cup dal with 3 cups water And turmeric powder. Let the pressure release naturally. Keep aside.
  2. In a pan, heat oil and sauté the onions. Once the onions turn pink, add the ginger garlic paste. Mix it in and add the coriander powder and garam masala. Mix it in. Add the dal and salt as needed.
  3. If the dal is too thick, add some water, half cup at a time. Once everything comes to a boil, add the kasoori Methi and lemon juice. Mix well. Take off the heat.
  4. For the tadka, heat ghee in a small pan. Add red chilies, jeera and mustard seeds. Once the mustard seeds crackle, add the chili flakes or chili powder. Take off the heat and add to the dal. Serve with rice or roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

Chocolate Streusel Bars

BM #106 : Week 3, Day 3
Theme : Baked Dishes

This is yet another recipe from the Hershey’s Recipe collection book. I make brownies every now and then, but have stayed away from layered bars. I always assumed those were more time consuming. So two weeks back, when I was making sweets to celebrate my nephew’s birth, I decided to try a new recipe and I am glad I did.

The recipe involves making crust by cutting in butter. A portion of this mix is reserved for the streusel top by adding some chopped nuts and chocolate chips. The middle layer is condensed milk microwaved with chocolate chips until its a smooth mixture. Its not a time consuming recipe. I am planning to try more of layered bar recipes in the future.

Read on for the recipe.

Recipe source: Hershey’s Recipe Collection

Makes 3 dozen bars

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 cup/ 1 stick /113 gms cold butter
  • 1 egg
  • 1 can condensed milk
  • 2 cups semi sweet chocolate chips, divided
  • 1 cup roughly chopped mixed nuts

Method:

  1. Heat oven to 350 F/180 C. Grease a 13′ X 9″ baking pan. Set aside
  2. In a large mixing bowl, sift the flour and cocoa. Add the sugar. Cut in the butter and rub it into the flour mix with your hands until it resembles coarse crumbs. Set aside 1 1/2 cups of this mixture.
  3. Press the rest of the mix onto the prepared pan. It will be a thin layer. Bake for ten minutes.
  4. When the crust is baking, add the condensed milk and 1 cup of chocolate chips into a microwave safe bowl. Microwave at 50% Power for a minute or so, until the chips are melted and the mixture is smooth. Pour this over the crust when its done baking.
  5. Add the remaining 1 cup of chocolate chips and mixed nuts to the reserved crumb mixture. Sprinkle this over the condensed milk layer.
  6. Bake for about 20 – 25 minutes or until the center is almost set. Cool completely in pan. Cut into bars using a sharp knife.