Dal dhokli

1dal_dhokli

There are many recipes from this space that I keep trying again and again. Yet I don’t try taking better pictures of some of the old favorites. Unless there is a push, I don’t think I would. So for this marathon, I had checked with Valli about redoing some of the old posts with new pictures. Dal dhokli was one of the posts I was planning to redo.

Dal dhokli is chapati dough seasoned with spices cooked in lentils. There are so many variations to this dish. My original post was an adapted version with a lot of vegetables. When I started cooking, I decided to make the original version and not redo my take on it before. So no vegetables and just dal with cooked dough in it. I went to the original source for my previous post and followed it for most part. I halved the recipe and added a handful of peanuts, but other than that, no changes.

Read on for the recipe.

2dal_dhokli

Serves: 4

Recipe source: Flip Cookbook

Ingredients:

For the dal

  • 1 tablespoon ghee
  • 1/2 teaspoon jeera seeds
  • 1/2 teaspoon mustard seeds
  • 3-4 dry red chillies
  • a good pinch of hing
  • 1 cup moong dal, cooked
  • 2 tablespoon toor dal, cooked
  • 2 tablespoon chana dal, cooked
  • 2 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • handful of peanuts, optional
  • coriander leaves
  • salt to taste
  • lemon juice to taste

For the dough

  • 1 cup wheat flour
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon ajwain
  • 2 teaspoons oil
  • salt as needed
  • water to kneed into a dough

Method:

To make the dough, add the spices and oil to the flour and mix lightly using your hands. Then slowly add water, little by little and kneed into a soft dough. Cover the bowl and let it rest at least 20 minutes.

Wash and pressure cook the dals together with about 4 cups of water. I did this in Instant Pot for 8 minutes in Manual mode. Once the dal is cooked and the pressure is released, lets start the tadka. Heat ghee in a pot big enough to hold the cooked dal. Add the jeera seeds, mustard seeds, hing and dry red chillies. Let the seeds splutter.


Add the cooked dal, spice powders and salt as needed. Mix well and let it come to a slow boil. Meanwhile take a lemon sized ball out of the dough, pat it in some flour and roll it out into a circle. Cut out diamond shapes using a pizza cutter.

Add the dough pieces into the dal and let it cook.  Keep adding the dough until you are done with the dough. You can add more water if there isn’t enough liquid. Let it cook for about 10-15 minutes until the dough is cooked completely. If you feel like, you can roast one handful of peanuts in ghee and add it to the dal dhokli as well. Take off the heat, add a handful of chopped coriander leaves. At the time of serving, squeeze some lemon juice if preferred.

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Egg and Cheese Chutney Sandwich 

2eggncheese_sandwich 

Some of the regular dishes at home never make it to the blog. It could be that I feel it’s too simple for a blog, but these recipes are gems as well. So here I am today with an oft repeated lunchbox or brunch recipe at my place. It’s not a recipe as such, to be honest, but it’s a tasty dish that’s quick to put together. 

My family loves egg and cheese croissants from Dunking donuts. But it was my friend Purnima who served it as a sandwich with an Indian touch to it. Bread toasted in a bit of butter with a chutney that packs flavor with my favorite egg and cheese combination….it’s delicious! 

The egg and cheese combination as a filling works out good for tortilla or roti as well. Covering the pan while cooking on a low heat helps the cheese melt better. 

Read on for the pictorial and recipe.  
1eggncheese_sandwich

Serves 1

Recipe source: My friend Purnima 

Ingredients:

  • 2 slices of bread 
  • 1 teaspoon readymade green chutney/sandwich chutney 
  • One slice of cheese 
  • One large egg 
  • A little Butter for greasing the pan

Method:

Heat a little butter in a pan. Crack an egg, season with salt and pepper. let the bottom cook. Flip it over using a silicone spatula. Let the top cook too. 

Once you flip it over, add a slice of cheese on top. The heat will melt it slightly. 

Meanwhile Spread some green sandwich chutney onto the bread slices. Slowly remove the egg and cheese from the pan and carefully keep it on the bread. 

Spread some butter in the pan if you wish. Return the bread with the egg filling back to the pan. Cover and cook in medium to low flame for a few minutes until the bottom is golden brown. Flip over and cover and cook  until the top also turns golden. You can add sriracha or any other hot sauce also along with the green chutney on the sandwich. 

Pack for the lunchbox or serve with ketchup for a hearty brunch with a strong cup of coffee. 

3eggncheese_sandwich 

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Egg Aappam

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I have a thing against keeping unwanted things at home. If something is not used at least once in an year, I discard it. The only exceptions to this rule has been my appam pan(abelskeiver pan) and aappachatti. I have been clinging onto those two pans all these 12 years even though I almost never make sweet appam or aapam. 

But all that changed in the past few years. I now make aapam a lot. The main reasons is that the soaking time is less and you can use a mixer jar over grinder which makes it very easy. The quantity of the batter is also less thus making it ideal for a family of three. Above all I like the taste and the happiness that comes from serving food that you love. One of the variations I try is the egg aapam. 

Aapam batter can be made with grated coconut or coconut milk. I prefer making with grated coconut. Some recipes call for cooked rice that has completely cooled down. Others don’t. I try to add the cooked rice, but if I don’t have any I just skip it. Some recipes call for a teaspoon of soaked fenugreek seeds, I try to add it if I remember to soak it ahead. 

Though aapam is traditionally made in the aappachatti, it’s only for getting the bowl like shape. You can cook aapam in any pan you like without compromising the taste.

Read on for the recipe.   

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  1. Soak 1.5 cups raw rice (basmati would also do) for at least 2-3 hours. Soak 1 teaspoon fenugreek seeds(uluva/ vendayam) ina small separate bowl for the same amount of time. This recipe serves about 4-5 people. 
  2. Drain and grind the rice along with fenugreek seeds, 1/2 cup grated coconut, a handful of cooked rice, 1 teaspoon instant yeast (if using active dry yeast, follow the package directions to activate) and 1 teaspoon of sugar in a blender. You need to add water as needed to grind this into a smooth batter. The batter is a little on the watery side. Let the batter ferment overnight or until it’s grows double in size in a tall bowl that has room for the batter to grow. Once it ferments, add salt, mix it well and refrigerate. 
  3. At the time of serving, heat the aapam pan. If you don’t have one, you can use a regular flat pan. Mix the batter well and if it’s thick, add a little water to loosen it up. The batter should be runny enough to be swirled in the pan to get the bowl-Ish shape. That’s the consistency you are looking for. 
  4. Add a ladleful of batter to the pan, swirl and cover the sides. For egg aapam, Crack an egg into the middle of the aapam. Cover and cook until the egg is done. Take off the pan and continue cooking the rest of the batter. Serve with sweetened coconut milk or kadala curry

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Blueberry Smoothie Bowl

2blueberry_smothie_bowl Sometime back we had purchased a big pack of yogurt from Costco. It had about 20 5 oz yogurt containers. What we didn’t notice before picking it up was that it was the fruit at the bottom type. It means you have plain yogurt at the top which has to be mixed with the fruit at the bottom. Apparently that was more effort for my family and so it stayed unused occupying precious refrigerator real estate space. 

It was to finish that pack of yogurt that I started making smoothie bowls. The good news is that not only did it take care of  those yogurt containers, it also took care of the fruit intake of my son. The yogurt has about 11 grams of protein so I thought it would fit in this month’s theme of protein rich food. 

Read on for the recipe. 

3blueberry_smothie_bowl 

Ingredients:

  • 1 5oz blueberry yogurt container  
  • 1 Tablespoon Nutella 
  • 1 banana, sliced, reserve a few pieces for decorating 
  • 1 kiwi peeled, few pieces reserved for decoration 
  • 1/2 cup blueberries 
  • Honey or other sweeteners, if needed
  • Toppings of your choice 

Method:

  1. Blend the yogurt with banana, kiwi, blueberries, peanut butter and Nutella.  Add honey if needed and blend again. Pour into a bowl and decorate with the reserved slices of fruit. I have added some chia seeds and chocolate chips as well. 

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Cafe de Olla, Iced

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I usually blog two weeks a month as part of the Blogging Marathon event. But last month was a little more hectic than I thought it would be, so I couldn’t publish the posts though I was ready with the recipes and clicks. So the recipe is seeing the world a month later than it’s supposed to be, but let’s be happy that it’s here now. 

The recipe here – a simple Mexican coffee recipe, is flavored with orange peel and cinnamon. The sweetness comes from panela, an unrefined whole cane sugar. I didn’t have it, so I used brown sugar which is a good substitute. 

I served it as iced coffee as it was a hot day. I liked that version a lot. Read on for the recipe. 

2cafe_de_olla

Book : Travel, Surf, Cook by Salt and Silver

Ingredients:

  • 1/4 cup brown sugar
  • 1 cinnamon stick
  • 5 cloves
  • peel from half an orange
  • 1/4 cup ground coffee
  • ice cubes
  • milk as needed

Method:

  1. In a big pot, add four cups of water along with sugar,cinnamon stick, cloves and orange peel. Bring it to a simmer.
  2. Add the ground coffee and bring to a boil. Take off the heat. 
  3. Filter the coffee into four glasses and enjoy your drink. For the iced version, fill a glass with ice cubes. Add the filtered coffee and milk as you need. Enjoy it chilled!

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This goes to Cooking from Cookbook Challenge Group.
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