ખારી પૂરી

This is one of our favorite snacks. I used to make it quite often when HE had long commutes, so he can have it while driving. At my mom’s place, this is available virtually round the year. With tea/coffee, pickle/chutney or just by itself, these puris are all time preferred snacks. It is also known as તીખી પૂરી/ મસાલા પૂરી, but it’s one and the same. These puris are quite filling, easy to make (For me very easy since now I have electric tortilla maker) and healthy. Though they are deep fried, still considered healthy due to the fact that they are made using whole wheat flour and do not absorb much oil.

Makes about 35 puris

Preparation Time: 45 Minute

Cooking Time: 30 Minute

Ingredients

1.5 cup whole wheat chapatti flour

1 tbsp gram flour (besan)

1 tbsp coarse soji flour

½ tsp turmeric powder

½ tsp red chili powder

½ tsp cumin seeds, coarsely crushed

½ tsp ajwain seeds, coarsely crushed

1.5 tsp oil

Salt

Oil for frying

Procedure

1. In a large bowl, mix all three flours and sieve with oil

2. Now add all dry spices and kneed a hard dough like ભાખરી(Harder dough = crispier puris)

3. Divide dough into small balls and roll them into puris

4. Spread these puris on a plastic sheet so they do not touch each other. Let them dry uncovered at room temperature for 1-2 hours. Reason is, dry puris absorb very little oil while frying

5. Heat oil in a pan, gently prick puris using knife/fork and deep fry them on both the side until golden brown

6. Let them cool down for a while and store them in a tight container

They stay good for at least 2-3 weeks.

Garlic Pickle

I have never been much fond of Pickle. I mainly like ખાટુ અથાણુ only. So whenever mom sends parcel from India, I ask her to send this pickle. As consumption is very less, I tell her to send it in a small jar only and instead send extra dry pickle masala. Whenever I really crave for pickle, I make it fresh using this masala and finish it within a week or so. Apart from traditional ingredient i.e. mango, I also use carrot, peas and ટીન્ડોળા. Being winter, I thought to experiment, to try the same masala with garlic. We tried it with Khichdi and went nicely.

Yields ½ cup

Preparation Time: 5 Minute

Cooking Time: 10 Minute

Ingredients

¼ cup garlic (10-12 cloves)

1 tbsp oil

1 tbsp lemon juice

2 tbsp pickle masala

Procedure

1. Fine chop garlic and keep it aside

2. Heat oil in a skillet on low flame

3. When heated, add garlic

4. Sauté it for about 7-8 minute without letting it burnt

5. Turn off the heat and let the garlic cool down completely

6. Now add pickle masala and lemon juice. Mix well

7. Refrigerate in air-tight glass jar and consume within 5-7 days

Boondi Raita

Here I am with another raita recipe. This is quite common one and generally served in restaurants. Being not a huge fan of yogurt, I had always preferred ‘Dahi-Boondi’ instead of ‘Boondi-Raita’. In Dahi-Boondi, quantity of Boondi is more and it’s little thick where Boondi remains crispy. Raita is little watery where Boondi quantity is less and it becomes soggy. The other day when I made Pulao/Biryani, I was bored of making anything fancy as a side dish so thought to give it a try. Combination worked fine, but I would still prefer Dahi-Boondi 

Yields 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

½ cup yogurt

2 tbsp boondi

¼ tsp sugar

¼ tsp red chili powder

½ tsp cumin powder

¼ tsp mint powder *

Pinch of black salt

Salt and pepper

Coriander leaves for garnishing

*Grind dry mint leaves and make a powder. You can also substitute it with fresh leaves.

Procedure

1. Beat the yogurt and mix all ingredients except Boondi and Coriander Leaves

2. Refrigerate for couple of hours and add Boondi and coriander leaves hen ready to serve

Alu Pudina (Mint) Raita

As much as I hate plain yogurt, I love chutney and raita. I had this raita first time at Sachin’s in Mulund, Mumbai. And since then, it has become my favorite raita. Whenever I buy mint for pani-puri or chutney in bulk, I make sure to make this raita couple of times. With rice or paratha or just as a side dish, it fits well with all kinds of menus.

Yields about 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

½ cup plain yogurt

8-10 mint leaves, chopped

¼ cup potato, boiled and diced

½ tsp sugar

¼ tsp crushed cumin powder

¼ tsp red chili powder

¼ tsp green chili, chopped

1 tsp coriander leaves, chopped

Salt

Procedure

1. Beat the curd and all ingredients

2. Add little water if required

3. Refrigerate it and serve cold

Moong Dal

I had never imaged that I would end up posting this recipe on my blog (Hence I do not have photo either). First reason is, I started this blog with intention to note down my experiments, at least I would not write common dish which we have in our everyday food. Secondly, I did not like this dish at all. It’s a very good example that using more or less same ingredients, how totally different varieties can be created. As much as I love મગની છૂટી દાળ (where moong dal is cooked directly on low flame, with minimal water hence final dish is dry and each grain is perfectly cooked and separated, hence the name છૂટી દાળ. Generally eaten with કઢી/ભાત/શાક/રોટલી), I hate the regular મગની દાળ (Dal is boiled, generally in pressure cooker with generous amount of water. It has liquid texture and generally eaten with ભાખરી/શાક/ભાત). This is my dad’s favorite dish and my mom would usually make it when I am fasting or eating outside.

But after getting married, I did not get much of a choice since this happens to be HIS favorite dish as well. Usually, I avoid making it, but once in a while, I give in to his requests. Recently when I made it, to my surprise I fell in love with it!! Now I am thinking to make it often with exact amount of ingredients and hence noting down the recipe :)

This is also very a good dish to be served when someone is sick. Avoid using ginger-chili-garlic and pepper if it is served to a sick person. It's full of protein, but still easy to digest. I have seen people in North India make it using Ghee, but I am sticking to oil only due to my love for ghee! ;)

Serves 2

Preparation Time: 20 Minute + soaking time

Cooking Time: 20 Minute

Ingredients

½ cup moong dal

1 tsp oil

¼ tsp mustard seeds

1/4 tsp cumin seeds

Pinch of asafetida

5-6 pc whole black pepper

2 cloves of garlic, minced

½ tsp ginger

½ tsp chili

¼ tsp turmeric powder

½ tsp red chili powder

½ tsp dhaniya powder

½ tsp shredded jaggery

¼ tsp aamchur powder

¼ tsp garam masala

Salt

Coriander leaves for garnishing

Procedure

1. Soak dal for couple of hours in warm water and pressure cook it

2. Heat oil in a pan. Add pepper, mustard seeds, cumin seeds and asafetida

3. Add garlic, chili and ginger paste and stir it for a while

4. Now pour dal into the pan and add remaining spices

5. Add water as required and bring it to boil. Stir in between

6. Turn off the heat, garnish with coriander leaves and serve hot

PS. This dal tends to thicken as it starts cooling down. So add sufficient water in the beginning.