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Chitra Vihar, Delhi – 110 092; INDIA
Tel/Fax: 91 + (11) + 241 08
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The healthier approach to Baking & Cooking
Serves: 6
Cooking time: 2 hours |
Ingredients:
100 gms small potatoes, peeled, halved.
100 gms small papdi beans, split into two each.
100 gms peas, shelled.
100 gms small brinjals, quartered with stems intact.
2 bananas, cut into three pieces each.
2 sweet potatoes, peeled.
1/2 coconut, grated.
2 cups methi leaves, chopped.
2 cups coriander leaves, chopped.
1 small kand.
4 cms piece ginger, ground.
4 green chillies, ground. |
4 tbsps gram flour, sieved.
1 tsp chilli powder.
2 tbsps coriander powder.
1 tsp turmeric powder.
1 tbsp curd.
1 lemon.
2 tsps sugar.
1/2 tsp soda bicarb.
1 tsp ajwain.
A pinch of asafetida.
Oil.
Salt to taste. |
Method:
Add the methi leaves to the gram flour together with 1/3 of the
masalas given in the ingredients - ginger and green chillies paste,
coriander, turmeric, red chilli powder and salt. Add curds, sugar and
1 tbsp oil. Form a stiff dough. Shape into long sausage like rolls .
Deep fry the rolls in hot oil till brown. Keep aside. Mix the grated
coconut with the rest of the masalas. Heat 6 tbsps oil in a pressure
cooker. Add asafetida and ajwain. Add soda bicarb. Put in all the
vegetables, the coconut, masalas, salt and the muthiya rolls. Cover
and cook till tender. Sprinkle lime juice and coriander leaves over
the oondhiyoon before serving with hot puris. |
Serves: 6
Cooking time: 30 minutes |
Ingredients:
1 cup tuvar dal.
2 tbsps peanuts, soaked in water for 30 minutes.
1 tsp cumin seeds.
5 cloves garlic, chopped.
4 cocums.
1/2 tsp turmeric powder.
l/2 tsp chilli powder. |
2 tsps sugar.
1 cup coriander leaves,.chopped,
6 curry leaves.
1/4 tsp asafetida.
Ghee.
Salt to taste. |
For the dhokli:
1 cup wheat flour (aata).
1/2 tsp turmeric.
1/2 tsp chilli powder.
l/2 tsp asafetida.
Oil.
Salt to taste. |
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Method:
Boil the dal and the peanuts in a pressure cooker till soft. Keep aside.
Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and
finally, the boiled dal. Add cocum, turmeric powder, chilli powder,
sugar and curry leaves. Boil and add salt to taste. To make the dhokli,
mix the flour, salt, turmeric, chilli powder, asafetida and a little oil
and make a stiff dough with water. Knead well and roll out into 10 cms
discs. Cut the discs into diamonds or squares with a knife and drop them
into the boiling dal mixture. When all the dhokli pieces are put in,
boil the dal for a further 15 minutes on a low fire. Garnish with
coriander leaves and serve hot.
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