Last week was a hectic one! We had my mom with us, celebrated Eid-ul-Adha with family and close ones and now back to life. Last week we hogged on Non vegetarian dishes like there’s no tomorrow. My refrigerator is still loaded with some raw mutton which i’ll hopefully try making and consuming in a day or two. But for now here’s adelicious recipes made using NO ONION,NO GARLIC. Yes you read that right, Dhokar Dalna or if i may call it as Niramish Dhokar Dalna is one authentic traditional recipe from Bengal Cusine that is made without onion and garlic. The word Niramish defines that all. Soaked Chana dal is ground to make a fine paste and steamed as a cake. Later cut into squares and deep fried. This is Dhokar and together when it combines with fried potatoes that goes into a tomato based flavored curry is known as Dhokar Dalna. I learned this recipe from my mother as i have seen her making this when we were young, now as she stays alone, she avoids making such tedious recipes. Dhokar dalna is typically enjoyed as a side dish with luchi or plain steamed rice. Check out the recipe and do share your feedback with me below.
To make Dhokar Dalna, first you need to make the Dhokar that is the steamed and fried lentil cake. For that first wash and soak chana dal overnight. Discard water and wash the dal again with fresh water and collect in a mixer grinder jar. Add cumin seeds, chopped green chilies and ginger in the jar and grind to make a fine paste. Grease a medium size thali and keep aside. Heat 2 tbsp oil in a non stick pan and temper it with asafoetida. Immediately add the chana dal mix and start stirring continuously till the dal leave the sides and collect to form a lump. Transfer the cooked dal mix on the greased thali and gently tap to spread. You can grease your palm or a bottom of a flat bowl and tap the mix evenly from all sides so that it spreads equally. Tuck the corners well and place the thali in a steamer and steam the lentil cake. This might take 10-15 mins or more. Keep checking by inserting a tooth pick in the center till it comes out clean. Transfer the thali on a wire rack and allow it to cool. Once the lentil cake is cool, cut into square or diamond shape and keep aside. Now heat oil in a wok or a pan and gently slide the lentil cake pieces in batches and fry from both sides till golden. Collect the fried pieces on a kitchen towel to soak excess oil.
Second stepis to make the tomato base curry without using Onion and Garlic. For that first In the same oil fry potato cubes till golden in color and collect them aside. Now temper the oil with some cumin seeds, bay leaf, cardamom and cinnamon stick. Add ginger paste and green chilies and fry till raw smell goes off. Now add in the tomato puree and fry till oil starts leaving the sides. Meanwhile in a bowl mix curd with coriander powder, red chili powder, cumin powder, garam masala powder and turmeric powder (optional). Add the curd mix in the wok and stir nicely. Cook for 5-6 mins in low flames. You can adjust oil from sides if required. Now add fried potatoes and mix well. Adjust salt as needed and slowly add water to make curry. Let the curry come to a boil and then simmer the flames and cook for another 5 mins till potatoes are tender. Gently add the fried dhokar/ lentil cake pieces into the curry, sprinkle sugar and turn of the gas. You can garnish the curry with some freshly chopped coriander and serve with luchi or hot rice.
Hello friends, today I’m bringing you my very favorite snack in a much healthier version. Usually dahi vadas are made fried lentil dumplings then soaked in water to remove excess oil and soften them. Later served with thick creamy yogurt with some spices. Well today we are having the same dahi vada but a non fried version. Yes you got that right… These yummy looking dahi vadas are not fried, they are steamed dumplings dunked in thick yogurt and spice mix.
No isn’t that a blessing for all the calorie watchers like me?
Dahi vada (also known as Dahi Bhalla in Punjabi , Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt) [Wiki] . The Marwaris use Moong Dal instead of Urad dal in making the vadas. It can be eaten both as a snack and a meal. When ever i cook in a bulk, i prefer making the vadas a day before. Refrigerate it in a zip pouch and then next day soak in hot water just before serving. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, green chilies etc. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above. With the onset of the summer season, i decided making Dahi vadas for my family, as it is everyone’s favorite. But as the whole family has suddenly adapted healthy eating habits, hence these dahi vadas were not the usual ones. I steamed them in a steamer, then soaked in cold water to make them soft, later dunked in curd mix and served.
For making Non fried/ Steamed Dahi Vadas all you need to do is soak urad and moong daal overnight. In the morning, wash the dal again in fresh water and add them in a blender along with some asafoetida, green chilies and grind to make a thick coarse paste. Do not add excess water as we need the batter to be thick enough to get into the steamer. Collect the batter in a bowl and keep aside. Stir the mixture nicely to make it airy , i used my hands but you can use a spatula too, and then add fruit salt and mix it nicely and let it rest for 5 mins.. Now heat water in your regular Idli or dhokla steamer and meanwhile grease your idli plates and keep aside. The batter will start rising, scoop a spoon of batter and place on the greased idli plates. Try to shape them as round dumplings. Put the idli plates in the steamer and cook for 5-8 minutes or till the tooth pick inserted comes out clean. Open the steamer and let take out the idli stand carefully and allow to rest for another 5-6 mins. Now carefully scoop out the steamed vadas and soak them in water for 5 mins. Meanwhile whisk yogurt and ad salt per taste. Line the vadas on a plate and pour thick yogurt all over. Sprinkle roasted cumin powder, red chili powder, chaat masala and fresh chopped coriander along with some pomegranate pearls. You can also add Mint chutney and tamarind chutney for some extra zing along with some sev. Serve warm or chilled as per choice.
There’s always a cheat day in your life, mine come’s every often now 😛 I know it’s a bit funny but in India snacks play a major role in our homes. Specially the North Indians enjoy all kinds of fried or baked snack, both healthy or unhealthy with tea or coffee and enjoy life. I sometimes acquire some weird eating habits. Being a North Indian and like any other woman, my love for Chaat can’t be described into words.
So today was the day to indulge into an absolute unhealthy stuff, that is a Deep Fried Katori Chaat. To reduce my guilt and feel a little better I paired it with Long Island Green Tea sent by Tea Trunk
Tea Trunk curates the finest teas of India and crafts them into unique blends with all natural ingredients. Our teas are whole leaf, flavorful and healthy. No artificial colors. No additives. No tea dust. So you can enjoy tea like it should be.
Katori chaat is bowl shaped fried patty filled with spicy potato and chickpea filling and garnished with various dips and toppings. Easy to make but requires skills to make the katoris. You can also make baked katoris using cup cake molds or even silicon molds.
For Making Katori :
1/2 cup All Purpose Flour Maida
2 tbsp Semolina/ Sooji/ Suji
1 tsp Thick Curd
1/2 tsp Onion Seeds/ Kalonj optional
1/2 tsp salt
Oil for deep frying
1 cup Chickpeas/ Chole boiled
2 medium potato boiled
1 large onion fine chopped
2 tbsp Tamarind dip/ Imli Chutney
2 tbsp Green Coriander Dip/ Dhaniya Pudina Chuyney
1/2 cup Fresh Curd/ Yogurt whisked
handful Bhujiya Sev
2-3 tbsp Fresh Coriander fine chopped
2-3 Mint Leaf chopped
2 Green Chilies chopped
1/2 tsp Turmeric Powder
1/2 tsp Red Chili Powder
1/2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
1 tsp Roasted Cumin Powder
1 tsp chaat masala
handful Pomegranate pearls