Dal Dhokli

07 Sep 2015 Leave a comment

by Papori in Indian, Main Course, Vegetarian Tags: , , ,

Dal Dhokli1

Dal Dhokli

Ingredients

  • Split pigeon pea (toor dal/arhar dal) – ¾ cup
  • Whole wheat flour (atta) dough – ¾ cup
  • Gram flour (besan) – 2 tablespoons
  • Salt to taste
  • Turmeric powder – ¾ teaspoon
  • Red chilli powder – ¾ teaspoon
  • Asafoetida (Hing) 2 pinches
  • Oil – 1 tablespoon
  • Peanuts – 1 ½ tablespoons
  • Kokum – 3 petals
  • Jaggery (gud) – 1 ½ teaspoons
  • Ghee 1 tablespoon
  • Mustard seeds  – ½ teaspoon
  • Cumin seeds – ¾ teaspoon
  • Whole dry red chillies – 2  broken
  • Curry leaves – 6-8
  • Fresh coriander leaves chopped – 2 tablespoons

Method

Boil dal with one fourth teaspoon turmeric powder and salt in a pressure cooker till completely cooked. Whisk till smooth. Transfer into a deep pan. Take whole wheat flour in a bowl. Add gram flour, salt, one fourth teaspoon turmeric powder, half the red chilli powder, one pinch of Asafoetida and oil and mix. Add sufficient water and knead into stiff dough. Roll the dough into a ball, apply a little oil and roll out as thin as possible into an oval shape. Heat the dal. Cut into thin strips. Add salt, remaining turmeric powder, peanuts, kokum, jaggery and the remaining red chilli powder to the dal and stir. Add the dough strips and let it cook on medium heat. Do not stir too much or the dough strips may break. Heat ghee in a pan, add mustard seeds, cumin seeds, broken dry red chilies, curry leaves and remaining asafoetida and add it to the dal. Let it simmer for five minutes. Garnish with coriander leaves and serve hot

Veg Schezwan Spring Rolls

07 Sep 2015 Leave a comment

by Papori in Snacks Tags: , ,

Schezuan Spring Rolls

Veg Schezwan Spring Rolls

Ingredients:

  • 2 cups mung bean sprouts
  • 6 dried black mushrooms
  • 1/2 red/green bell pepper
  • 1 medium carrot
  • 1 cup Chinese cabbage
  • 2 ounces canned bamboo shoots
  • 18 – 20 spring rolls wrappers or Bread slices
  • 1 egg, lightly beaten or all-purpose flour mix
  • 2 tablespoons oil for stir-frying
  • 4 to 5 cups oil for deep-frying, as needed
  • 3 tablespoon  Schezwan Sauce

Method

To make the spring rolls filling:

  • About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly.
  • Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice.
  • Dice the red/green bell green pepper and Chinese cabbage
  • Grate the carrot and finely slice the bamboo shoots.
  • Grate the Chinese cabbage

Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the cabbage, bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Stir in the Schezwan sauce. Taste and season with salt if desired. Remove from the heat and cool.

To make the spring rolls, lay a wrapper (bread slice can also be used) in front of you so that it forms a square shape. Brush the edges of the wrapper with the lightly beaten egg or all-purpose flour mix

Place 2 tablespoons of filling but not touching the edges. Lift and roll the wrapper and tuck it.  When you are almost finished, lightly brush the edges of the roll with the beaten egg mixture or all-purpose flour mix and seal.

Then heat oil for deep-frying the rolls. Alternatively you can also shallow fry the rolls in a non-stick pan.  When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve Schezwan sauce.

Schezwan Sauce

Ingredients

  • 12 to 15 whole dry Kashmiri red chilies, soaked in warm water
  • 2 tbsp chopped garlic
  • 6 tbsp white vinegar
  • 2 tsp sugar
  • 2 tbsp sesame oil
  • 1 tsp salt

Method

  • Drain out all the water from the chilies and discard it.
  • Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
  • Heat the oil to smoking point and pour over the chili-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.