Chana dal with white-gourd (Dhudi)

Ingredients:
200gm White-gourd
1 cup Chana Dal (Bengal gram)
3 cups water for cook the dal
1-tbsp red chilli powder
1\2 tbsp turmeric powder
1 tbsp lemon juice
Salt to taste

For temper:
2-tbsp oil
1\2 tbsp cumin seeds
2 dry red chillies
1 tbsp garlic red chilli paste

Method:
Step 1: Wash the dal in a few changes of water.
Step 2: Soak in water for 15 minutes. Add 3- cup water and cook up to 3 whistles in cooker.

Step 3: Let it be cool for 5 minutes and after that mix with big spoon.Step 4: Peel the white-gourd and cut into small pieces.

Step 5: Heat the oil in a frying pan add dry red chillies and cumin seeds.

Step 6: Sauté on medium flame for few seconds, when seeds are in brown color add finely chopped white-gourd with turmeric powder.Step 7: Cook on medium flame until it becomes soft.

Step 8: Then add garlic-red chilli past in low flame. Take care of red color of paste is not change.
Step 9: Pour the chana daal and stirring.

Step 10: Cook until the daal was boiled.
Step 11: Then add red chilli powder, turmeric powder and salt to taste.

Step 12: Mix well and cook another 5 minutes.
Step 13: Cook dal for 5 minutes more and add lemon juice just before going to turn off the flame.
Step 14: Turn off the flame and garnish with coriander leaves.
Step 15: Serve hot with Paratha…

Recipe of Partha is here………….

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Curd chutney with garlic

Ingredients:
1 cup curd
2 tbsp oil
2 tbsp cumin (jeera)
1 tbsp garlic red chilli past
Salt to taste

Method:
Step 1: Take a small vessel and pure two tbsp oil in it.
Step 2: Turn on the flame and add cumin seeds.

Step 3: Sauté on medium flame for few seconds, when seeds are in brown color adds the garlic-red chilli past in low flame. Take care of red color of chilli is not change.Step 4: Adding curd in low flame and turn of the flame in 2 minutes.
Step 5: Add salt to taste.
Step 6: Mix all together and serve with any of the muthiya and dhokla. It has the nice taste of garlic whit curds

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Palak Dhokla / Spinach Dhokla

A good way to incorporate flour and leafy vegetables in your diet. You can use any leafy vegetable in this recipe. However, methi (fenugreek) and palak (spinach) are the most commonly used.

Ingredients:
1-cup rice flour,
1-cup Bengal gram flour,
1½-cup buttermilk,
1 bowl clean wash and cut spinach (Palak)
2 tbsp ginger-green chilli paste
2 tbsp oil
½ tbsp asafetida (hing)
1½ tbsp fruit salt
Salt to taste
¼ tbsp oil for greasing

Method:
Step 1: Mix bengal gram flour and rice flour with butter milk and keep aside for 5-6 hours.

Step 2: Cut chillies and ginger and blend in a mixer.

Step 3: Take ¾ batters in another bowl and mix the salt and ginger-green chilli paste in it. Another ¼ part of better add only salt and keep aside.Step 4: Add 2 tbsp oil for making soft dhoklas.

Step 5: Adding wash and finely chopped spinach, asafetida and mix well.

Step 6: Just before steaming, sprinkle the fruit salt and add 2 tbsp of water over it.

Step 7: When the bubbles form, mix gently.
Step 8: Pour the batter immediately into a greased 4” diameter thali and shake the thali clockwise to spread the batter in an even layer.Step 9: Then add the plan better over it so it makes a smooth layer over the doklas and shake the thali clockwise to spread the plan batter in an even layer.

Step 10: Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.

Step 11: Turn off the flame and cool slightly.

Step 12: Cut into equal rectangular pieces.Step 13: Repeat with the remaining batter.

Step 14: Place in serving plat.

Step 15: Serve hot with garlic,cumin–curd chutney.

For Variation:
Balck-eye bean palak dhokla:
Balck eye beans, also called as cow peas or chawli beans, are extremely rich in iron and folic acid making this a very healthy recipe.
Use the chola dal instead of rice and Bengal gram flour. Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside. Blend in a mixer, adding water as required to a smooth paste.
Chola dal imparts a different kind of softness to these dhoklas.

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Methi Thepla (Fresh Fenugreek Paratha )

Very very tasty with spicy………..:-)
Ingredients for making Paste of methi leaves:
A bunch of fresh green methi (fenugreek) leaves
9-10 fresh green chillies

Method of making mixer of methi leaves:
Step 1: Wash the leaves of methi with water twice.
Step 2: Cut the green chillies and remove the seeds.
Step 3: Place methi leaves and green chillies into mixer bowl.

Step 4: Grind it and make paste not much smooth and just crush it. (Add little ¼-cup water if requires to grind) Ingredients for paratha:
2 tbsp sesame seeds
1 tbsp lemon juice (or yogurt)
3 cups wheat flour
1 tbsp sugar (optional)
2 tbsp oil
Salt to taste
Butter or oil for frying
Method :
Step 1: Take a big plate or vessel for making dough and add green mixer of methi leaves and add lemon juice, oil, sesame seeds and salt to taste.

Step 2: mix all this ingredients very well.

Step 3: Add the wheat flour and making slight stiff dough. It is doesn’t require to add water, If so then left some of the flour. Step 4: If you like then you add 2-tbsp curd (Yoghurt) for more taste or as option of lemon juice.
Step 5: If you allow to rest this dough for 15 minutes then it’s become smooth and after that it is easily puff. Step 6: Make medium size bolls and roll it about 5” diameter with help of roller.

Step 7: Heat the thick pan and place the methi thepla over it.

Step 8: Cook in low flame for one minutes.

Step 9: Turn another side and cook on medium flame until golden patches.

Step 10: Spared the oil (or butter) on top side and turn on other side. When you turn on another sides then it become puffy if the flame on medium heat. Step 11: Fry both sides till light brown.

Step 12: Repeat the same procedure for the remaining dough.

Step 13: Serve hot in Breakfast with tea. If you like to serve in dinner than it is always good with tomato-peas curry and lemon pickles. Note: You also add fresh coriander leaves in it to become testier and reduce the bitterness of fenugreek.