Friday, November 2, 2012

DAL DHOKLI (ಖಾರ ಬೇಳೆ ಗಡಬು)

Tried and tasted by Nivedita
Hi All,
One of my comfort food. I love this any time. But always enjoyed it for the dinner. Easy, quick, tasty, healthy.. what else we want?
This is known as Dal Dhokli in Gujarat, we call it "kharbele kadabu" in Kannada. It was a long time that I made this. The other day, when I really felt like having it, I made it immediately. I thought my daughters and hubby will not like it.. But it got over as soon as it was served.. 

There are two ways to make it, actually 3 ways.. One is with dal, one is without dal, and either cook it directly in a pot or give one whistle in a cooker. All taste good, but I love the dal one and  in cooker.

Wheat flour - 1 cup
Salt a pinch of
Oil - 1 tsp
Water to make chapati dough.

For the dal
Boiled dal(Toor) - 1/4 cup
(if you do not have boiled dal, soak the dal for half an hour before making)
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1tsp(both are optional)
Onion - 1 big, chopped finely
Curry leaves - few
Green chilly - 1 slit
Garlic (crushed)- 6 to 8 cloves(optional)
Tomato - 1 small chopped
Tamarind paste - 1 tbsp
Red chilly powder - 1 tbsp
Haldi - 1 tsp
Salt to taste
Fresh Coriander - 2 tbsp, chopped finely
Water - 1 to 2 cups

Take the dough and roll into medium thick chapati.
Cut into small squares or diamonds and keep aside.
Take small cooker and heat it.
Add oil. When hot, add mustard seeds, cumin seeds(if adding), curry leaves, green chilly and garlic.
Saute for some time.
Add the onion and fry till golden brown.
Add the dal and mix well.
Add tomato, tamarind paste, red chilly powder, haldi, salt. 
Mix well and cook for few minutes.
Add water and wait it to boil.
Add the chapati dough bites. Mix slowly and cover the cooker and give one whistle.
Allow it to cool. 
Add ghee and serve hot..

Keep Smiling,

Wednesday, October 31, 2012


Tried and tasted by Nivedita
Hi All,
Its more than a year that I hosted any event. Before, my blog had at least one event in a month and I always enjoyed participating in the events hosted by other blogging friends. Those events always encouraged me to try new recipes and I enjoyed those challenges.
Now a days, because of some personal hindrances, I am not able to post regularly any thing, forget participating or hosting any event.
Few months back, when Jagruti asked me whether I am interested in hosting her event I could not say no because I wanted to come back again and its always pleasure to host her event. She is a lady with so much enthusiasm.Check her blog and you will come to know, her site is hosting many events at a time with different and unique themes.
Coming to my theme for the event Announcing Series event~Know Your Natural Sweetness by Jagruti,
I have chosen two sweets!! yes!, Maple Syrup OR Demerara Sugar
To be honest, till today I have not tried Maple syrup in any recipes, so its new challenge for me. I have not tasted also how it tastes. Still I need to search for the Maple syrup in my town and not sure about getting it.
When I went through Wikipedia, I was surprised to see that maple syrup is extracted from maple tree. And its less in calorie!! That makes it more interesting.There are many things we don't know!! Click here to know more about maple syrup.
Demerara sugar is commonly used in baking substituting the white sugar for many reasons. Its known as natural brown sugar.

I am inviting you all to take part in the event..
Coming to the rules of the event...

1. Cook or bake any recipe using EITHER Maple Syrup OR Demerara Sugar,

2. Please post the entries between 1st of November and 30th of November 2012.

3. Please send your entries with details of your post to my email id     

4.Linking your post to this event announcement and Jagruti's Event Announcement is compulsory.  

5.Adding the event logo is highly appreciated as it helps others to know about the event.

6.Multiple entries are welcome. 

7.Only one post from archived posts is welcome.

8. Non-bloggers are invited to participate in the event. Please mail me your recipe with a photograph of the dish to the mail id


Keep Smiling,

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