Sunday, February 19, 2017

Tuver na Thotha ane Dhokli

Blogging Marathon #73 Week 3 Day 3
Theme: Flavors of India
Dish: Tuver na Thotha ane Dhokli

One pot dish from Gujarat, this Tuver na Thotha ane Dhokli is perfect for roti and rice. A long lost recipe that is rustic and has a perfect blend of flavors!


Tuver or fresh pigeon peas, those green pearls that are signature to the winters. I simply LOVE them in everything from kachoris to undhiya and from curry to stir-fry.  

While these green beans were available in the local markets in India only during the winter months, they are available in frozen aisles of the Indian stores in US. That means they are available year round and I love to have them more often. 

Back in India, I used to enjoy this simple yet flavorful dish, made from tuver and dhokli(wheat dumplings). The dish is full everything yummy and perfect for steamed rice and rotis. 


I have had it several times but never made it the way I did it for the blog. From measuring each ingredient to noting the perfect time, it was a new journey to convert a household recipe into a blog post. The result was as good as the times I made it before. 

Finally I took pictures of the recipe. And why was that suddenly, you would wonder. It was because this month's Blogging Marathon  has a theme of Flavors of India. Under this theme, we are exploring signature household recipes that are passed on from one generation to the next, almost never found on restaurant menus. 


This recipe is just that. Apart from a few Gujarati households, I have never heard of this recipe being prepared. No restaurant I know of serves this one and never had I had this at a wedding or any other occasion. 

The ingredients are simple; dhokli made from scratch, fresh or frozen tuver and some other pantry essentials. It all comes together pretty quickly and needs just a pressure cooker to make. Serve them with freshly made rotis or with steamed rice. You know what, you can just enjoy a whole bowl with a spoon; no accompaniment needed!


Ingredients

For the Dhokli 

Wheat Flour 1 cup
Besan/Chickpea Flour 2 tbsp
Oil 1 tbsp
Ajwain seeds 1/2 tsp
Turmeric Powder 1 tsp
Red Chilli Powder 1 tsp
Salt 1/4 tsp
Water 1/4 cup


For the Sabzi

Tuver/ Fresh or Frozen Pigeon Peas 1 1/2 cup
Ginger Chilli and Garlic Paste 1 tbsp
Onion 1 medium, pureed
Tomatoes 2 medium, pureed
Mustard Seeds 1/2 tsp
Asafoetida a pinch
Cumin Seeds 1/2 tsp
Turmeric Powder 1 tsp
Red Chilli Powder 1 tsp
Dhania Jeera Powder 1 1/2 tsp
Oil 1 tbsp
Salt and Sugar to taste
Lemon Juice
Cilantro to top



Method



First start with the dhokli dough. To do so, mix all the ingredients under dhokli and knead a stiff yet smooth dough. Let it rest for 10-15 minutes. 

Meanwhile, wash and drain the pigeon peas. Heat oil in the pressure cooker. Add mustard seeds and once they pop add asafoetida and cumin seeds. Once they pop, add ginger chilli garlic paste and saute till the raw flavor vanishes.

Next add the onion paste and mix well. Cook till it does not smell raw anymore and add the tomato puree. Let the puree cook for 5-6 minutes and then add the pigeon peas/tuver. Mix, add 1/2 tsp salt, sugar turmeric powder and red chilli powder. Let the mixture cook on medium flame with 1 cup water.

Using the dhokli dough, knead it one more time and divide into penny size bits. Flatten each ball and shape them evenly into discs.

Once the tuver starts to boil in the pressure cooker, drop all the dhoklis almost all at once. Add more water if required and dhania jeera powder. Mix and pressure cook for 3 whistles or 11-12 minutes. 

Once the pressure settles, open the cooker, mix everything once. Add chopped cilantro and squeeze lemon juice. Serve hot with rotli or steamed rice. 



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Saturday, February 18, 2017

Gathiya Waali Kadhi

Blogging Marathon #73 Week 3 Day 2
Theme: Flavors of India
Dish: Gathiya Waali Kadhi

A tempting and comforting bowl of Kadhi with added flour dumplings, this Gathiya Waali Kadhi is an easy to make yet yummy recipe from Gujarat, a state of India! 


Today is the second day of this week's Blogging Marathon and my theme is Flavors Of India. Through this series, I am trying to post Gujarati recipes that have been lost over the years.

Yesterday I posted some yummy Bajri Dhebras, a signature dish from my paternal grandmother and here is my maternal grandmother's most awesome kadhi. 


Everytime I visit her, she makes this kadhi for me. My mother has learnt it from here, but somehow it does not taste the same when she makes it! I simply LOVE the way my granny makes this humble dish.

Coming to the kadhi, this one is a blend of Gujarati and Punjabi kadhi. The base is sour and sweet just like any Gujarati kadhi, but has some add-ins like Punjabi Kadhi Pakodi. This dish was once a household dish but I haven't eaten it in any other household save my granny's. 


When I decided to do this theme, I was sure I would include this recipe in the series. The kadhi is pretty simple to make, it just needs some patience to get the right consistency of the gathiya dough. And it needs a LOT of patience to click pictures when the kadhi is ready and staring you in the eye!!

After making it many times, I finally sat down and clicked this recipe for the blog. What's best is that the day I made this one, the light was really great; amidst the crazy storm we are facing on the West Coast. It was a cold evening and the bowl of steaming kadhi and freshly steamed rice was an awesome comfort meal for us! 


Ingredients

For the Kadhi

Sour yogurt 1/4 cup
Chickpea Flour 2 tbsp
Water 2 cups
Ghee/ Oil 1 tsp
Dried Red Chilli 1-2
Curry leaves 2-3
Mustard seeds 1/4 tsp
Green Chilli 1, slit
Cumin seeds 1/4 tsp
Asafoetida a pinch
Salt and Sugar to taste
Cilantro to top


For the Gathiya

Besan/Chickpea Flour 3/4 cup
Oil 1 tbsp
Ajwain seeds 1/2 tsp
Turmeric Powder 1 tsp
Red Chilli Powder 1 tsp
Salt 1/4 tsp
Water 1/4 cup


Method

First make the gathiya. To do so, mix all the ingredients under gathiya and knead a stiff yet smooth dough. Let it rest till the kadhi preparation is done. 

In a bowl whisk the yogurt with water. Once whisked, add the chickpea flour and whisk again. Transfer to a pan.

In a small pan heat oil or ghee or mix both. Add the mustard seeds and once they pop add cumin seeds, asafoetida, curry leaves and red and green chilli. Let them pop and add the tempering to the yogurt mixture. 

Mix well and bring to a boil. Add the salt and sugar to taste, and lime juice if the yogurt is not sour enough. 


Once the kadhi starts to boil, transfer the gathiya dough to a press. I used the one that we use for Chakli, and inserted a plate with smaller holes. Depending on how thick you want the gathiya, select the plate. 

Hold the press on top of the kadhi and drop the gathiyas into the boiling kadhi. Mix well and let the kadhi simmer. As the gathiya cooks, the kadhi will become thick. Add some more water if required. 

Once the gathiyas are cooked, turn down the heat. Top with cilantro and serve with steamed rice or Jeera Rice.




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