Instant pot guvar dhokli curry (cluster beans with wheat dumplings)

51086958_10155907227416643_1031771077165973504_nGuvar Dhokli, is delectable, robust and authentic recipe which is quite popular in Gujarati community. This recipe hails from the region of Kathiyawad. It’s main course dish made of spicy flour dumplings ( Dhokli ) cooked with Cluster beans. In this recipe flour dumplings are made of wheat flour and this dish can be made in jiffy, if preparations are done early. If preparations are not done early than the process can be very lengthy.

51186809_10155907227446643_5050366496207798272_nAs a foodie and food blogger, I always experiment with traditional dishes, maybe I would add one new ingredient or omit one. It’s always trial and error and with that I have had many disappointments and successes too. I was rushed this evening so I decided to make this dish in instant pot. I wasn’t sure how it would turn out but it was success! My instant pot recipe can make this whole process very easy for you. You can whip up this curry within 20 minutes from start to finish. This recipe stands out as you can have as main course with Rice, Roti or paratha or if you are like me just have it on it’s own, the way you devour Daal Dhokli.

Ingredients:

1.5 cups guvar /cluster beans

1 tbsp EVOO

2 tsp chili powder

1 tsp turmeric powder

1 tsp garlic ginger paste

2 cup water

salt to taste

2 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp ajwain seeds/carom seeds

1/2 tsp asafoetida/hing

1 tsp green chilis finely chopped

4-5 curry leaves

2-3 dry red chilis

For dhokli:

1/2 cup wheat flour

2 tbsp gram flour/Besan

1/2 tsp Chili powder

1/2 tbsp garlic paste

salt to taste

1/2 tsp ajwain/carom seeds

1/4 tsp asafoetida

1 tbsp EVOO

water- little at time to knead the dough

Method:

In a bowl, Mix all the dhokli ingredients together. Take little water at a time to knead the dough. The dough should just soft enough to roll it into tortillas. If your dough is sticky than add little bit of wheat flour. If too hard then add little water and knead it more until soft. Once the dough is proper consistency, roll it into tortillas.

50936721_10155907227311643_436426070921576448_nMake sure when you roll the tortillas, it should not be medium consistency (not too thin or thick).

51010836_10155907227341643_8205257293537738752_nOnce desired thickness, cut it in any shape you like. I used round small cookie cutter. Once cut in desired shape, keep it aside.

50984085_10155907227371643_5639493085592289280_nWash and Trim cluster beans on both sides and chop into medium size pieces. Turn on instant pot on saute mode and add oil. Once hot add mustard seeds, red chilis, cumin seeds, carom seeds, and curry leaves. Once crackle, add chopped green chilies, ginger/garlic paste, and cluster beans. Add all the spices (asafoetida, chili powder, turmeric, and salt). Mix well. Add 2 cups of water and once it comes to boil than add dhokli (wheat dumplings) inside. Close the lid and seal it. Turn off the saute mode and turn it on chili/bean mode for 3 minutes. Once the timer goes off, instantly release the pressure.

50979292_10155907227286643_4891505676087459840_n Serve it hot by it self or with tortilla (roti) or rice.

P.S. if you want dry curry than add little less water or boil it until it evaporates. Adjust the spices to your comfort level. if your dumplings are too thick than it may not be cooked in 3 minutes. If the cluster beans and dumplings are not cooked than cook for another minute.

Advertisements

Vegetable rice vermicelli noodles

51121361_10155903036711643_6111586738193301504_nIn my opinion, recipes must always be quick and easy. You know, the kind of recipes that you can whip up in a jiffy, and that doesn’t even need the use of accurate measurements. Do you love such recipes? Then read on to learn all about this rush hour recipe that also happens to be super delicious. This is my toddlers favorite meal and he can eat this any time of the day. My kiddo is very picky when it comes to vegetables hence I have to make different variety of dishes to squeeze in the veggie servings. When I make this dish for my husband and I, its quite different then when its made for my son. My version has lots of veggies and my kiddos version has 1-2. Today I was making this dish for my kiddo, hence it only has onions, tomatoes and carrots. However, you can add practically any veggies you like. I love adding asparagus, green beans, peas, etc.. go crazy with your choice of veggies.

Ingredients:

1-2 cups of rice vermicelli noodles

1 cup shredded carrots

1 cup finely chopped onions

1/2 cup finely chopped tomatoes

salt to taste

1 tsp of ginger paste

1 tsp of garlic paste

1 tsp of chili powder

1 tsp of soy sauce

pinch of sugar

1 tbsp of EVOO

51357641_10155903036706643_7867312323042476032_nMethod:

  1. Prepare the vermicelli noodles according to the package directions. Normally soak them in hot boiling water for 3-4 minutes then drain and rinse them under cold water. Set aside.
  2. Heat oil in a pan, once hot add finely chopped onions and tomatoes. Once translucent, add carrots, ginger, garlic, sugar, and salt. Mix well, cook for 3-4 minutes. Add noodles and soy sauce. Mix well and cook until warm throughout. Serve warm.

50792645_10155903036721643_8513722746679590912_nP.S. You can add chopped green chillies and other veggies as you wish. This is my sons fav noodle recipe hence I shared exactly the way he likes it. I like mine with little more heat and lots of veggies (green beans, carrots, onion, tomato, asparagus, bell pepper, broccoli)

Grilled Veggie Mayonnaise Sandwiches

50125807_10155876888176643_1893663510441754624_nI love sandwiches because they are so versatile, fun to make, comfortable to pack and carry in lunch box and loved by kids as well as adults. Grilled veggie mayo sandwich is a quick meal option that can be made in minutes with very few ingredients. You can use vegan mayo or cream cheese or sour cream if you don’t like the mayo taste or following certain diet.

Mayonnaise filling is one of my favorite because it quick and easy last minute option and can be done in a jiffy! You don’t really need any special ingredients, this can be made with everything that you have in the refrigerator.

49938776_10155876888071643_8058537654473457664_nAlso, these sandwiches are amazing when grilled but again its optional. It comes out equally tasty grilled or not. This time I have used panini maker but you can also toast/grill sandwich on stove or griller. This sandwich can be served in any meal of the day with any choice of your dip or sides. This recipe takes literally 15 minutes from start to finish. You can pick your choice of veggies or whatever its available in your refrigerator.

Ingredients:

1/4 cup finely chopped onions

1/4 cup finely chopped bell pepper

1/4 cup finely chopped carrots

1/4 cup finely chopped cucumber

1/4 cup finely chopped cabbage

1/4 cup cilantro finely chopped

1/4 cup corn

2-3 cups of mayonnaise (add little at a time)

1 tbsp chili flakes

1 tbsp chili garlic sauce (optional)

1 tbsp black pepper

Shredded/sliced cheese –  I used cabot pepper-jack cheese this time

Bread

Butter

Cilantro-mint-chili chutney

2 boiled potato – sliced

1 medium onion – sliced

1 bell pepper – sliced

1-2 cucumber – sliced

1-2 roma tomatoes – sliced

50271415_10155876888291643_6529648564044300288_n

Method:

50020074_10155876888101643_1167075711064735744_n

To prepare sandwich filling, mix all the finely chopped veggies (cabbage, carrots, bell pepper, onion, cucumber, corn, cilantro) in a mixing bowl. Add mayonnaise, black pepper, chili flakes, chili garlic sauce)

49948146_10155876888006643_8413952163927031808_nTake a slice of break, spread spoonful of sandwich filling and top that slice off with choice of shredded cheese. Take another slice of bread, apply green chutney, and stack all the sliced veggies on it. Combine both sides together. Apply some butter on top and the bottom and grill or toast this until golden brown/crispy on both the sides.

50914570_10155876888246643_5090590149130059776_nYour sandwich is ready! Serve it with ketchup or your choice of dip/chutney. Enjoy!

Chilli Cilantro Lime Makhana (Fox Nuts)

50254831_10155874717736643_8712540025511739392_nAs we all know that Makhanas (fox nuts) acts as an anti-oxidant & is a rich source of calcium and fiber. They are also low in calories and free of gluten what more do you need. Due to its high magnesium & low sodium content, this gluten-free health food is beneficial to those suffering from high blood pressure, heart disease & obesity. It is also ideal for snacking anytime, as it is low in fat & controls cholesterol as well. Additionally, Makhana has a low glycemic index, making it an excellent choice for diabetics, while the presence of natural flavonoid called Kaempferol which prevents inflammation and aging. Meanwhile, according to Ayurvedic beliefs, Phool Makhana or Fox Nuts astringent properties benefit the kidneys.

I was introduced to Makhana couple years ago when I was visiting my moms place in philly and since then I was hooked! Over the years, I have attempted to make makhana using various different toppings and seasonings. I am going to share few with you starting with this one. This snack recipe is quick, easy and delicious. By the way did you know that Makhana provides so many health benefits and its extremely healthy snack compared to other snacks out there.

Along with this recipe please check out my other recipe, its called Spicy Masala Makhana

Ingredients:

3 cups of makhana

Black salt to taste

Black pepper to taste

Green chilies – finely chopped

Cilantro lime seasoning

1 tbsp EVOO

Method:

Heat oil in a pan. Once hot, add finely chopped green chillies. Roast them until they are crispy. Add makhana, roast makhana on low-medium heat to avoid burning them. Add salt, black pepper, and seasonings over the roasted makhana and toss them well to coat the seasonings evenly. Turn off the stove, let it cool and store in airtight container.

Spinach Avocado Tortilla (Roti/Thepla)

49855633_10155865550071643_3521893317526683648_nSpinach Avocado tortilla/roti/thelpa take flatbread to the next level. Avocados make these roti very very soft and they stay that way for a very long time, which makes them perfect for packing for lunch. The spinach adds color, flavor, fiber, and nutrients. My kiddo loves eating colorful foods and he is obsessed with Peppa Pig.

When he sees Peppa Pig, he tries to copy Gorge. He loves how Gorge keeps repeating dinosaur to everything asked. Couple months ago when he was watching one of the episodes where they were at grocery store and he says he wants dinosaur juice. Dhyan started asking me he wants the same. He wanted dinosaur juice, dinosaur roti, dinosaur rice.. etc.. the list keeps going on.

My kid is also very picky eater. He will pick out most of the green veggies and eat everything else. Hence, I have to experiment with veggies and sneak them in his meals so he gets all the nutrition. This has been our fav on the go recipe since past couple of months. At times if I dont have avocado, I just make spinach tortilla. It tastes wonderful. You can serve these roti with yogurt, raita, pickles, curries, or use them as a wrap for your lunches.

49835401_10155865549881643_5763759052244910080_n

Ingredients:

1 ripe avocado, peeled and mashed

2 cups spinach

2 cups whole wheat flour

1 green chili (finely chopped- optional) – you can skip this if your child cant handle spicy foods

1/2 teaspoon garam masala

Salt, to taste

2 tablespoons oil

50247502_10155865549911643_3235618929611112448_n

Method:

Steam, boil, or sauté spinach until wilted. immediately put the spinach in icy cold water. This process keeps its bright green color. Grind to a paste along with the avocado and green chilis (optional). Combine the spinach paste, whole wheat flour, garam masala, salt, and oil in a mixing bowl. Add water slowly, Mix and knead into a smooth, pliable dough. Cover and set aside for 15 minutes. Divide the dough into 6 equal pieces. Roll each piece into 6 inch rotis. Cook on a tawa or non-stick heavy-bottomed skillet on medium-high heat until brown spots form on both sides, about 1-2 minutes per side. Brush some butter/oil on the roti. Serve with yogurt, raita, pickles, curries or use as a wrap.

49949858_10155865549951643_7080829714369085440_n

P.S. you can add shredded carrots or beets to this recipe to add different texture. It is DELICIOUS!!

 

Beetroot Tortilla (Roti/Thepla)

50023921_10155864876606643_6835781304483577856_nI love making Tortillas using different veggies especially after having Dhyan. My child is a picky eater and does not really like vegetables at this stage so I try to sneak them in different foods. My child is very into eating colorful foods and at times he jokes asking me if he can have purple, green, orange roti.. Before I use to joke and tell him how silly he is for asking such thing, but when he asked multiple times, I realized it was possible using different veggies.  This is a perfect dish to pack for school lunches because they stay moist for 4-5 hours and are quite healthy and filling.

Last week he asked for purple roti, so I told him when I get time next week I will make it for him. I have been trying to sneak in beets in pasta, pizza, sandwiches, but he always picks them out and keeps them on the side. So was perfect opportunity to feed him beets and colorful roti. When I made this dish, he got very excited and ate it all in couple minutes. He did not fuss or waste anytime.. He even asked if he can have more tomorrow for lunch when he goes to school. I was so happy! My Kiddo loves eating these with yogurt/raita. You can also serve these with any raita, pickle, or curries.

Beets are packed with essential vitamins, minerals and plan compounds, some of which have medicinal properties. Beets support brain health, has anti cancer properties, fights inflammation, controls blood pressure, and improve digestive health. Basically they are super healthy and essential to have in your diet.

Ingredients :

1 Beetroot – peel and puree

2 cups of wheat flour

1 tsp of oil

2 tsp of salt

water for kneading – as needed

Oil for roasting tortilla

49756143_10155864876741643_8439926240642596864_n

Method:

Peel and grind the beetroot and transfer to a mixing bowl. Add salt, oil, wheat flour and mix well. Use water as needed to knead the dough. Knead soft dough which will be easy to roll it out into tortilla.

49343366_10155864876701643_6973827587806068736_n

Heat a griddle/tawa. Roll the tortillas using a rolling pin and roast them on both sides with oil.

49895469_10155864876651643_2952269693596991488_n.jpgP.S. At times If I have more time, I shred beetroot, and carrots and add them to them flour and make tortillas. You can add chili powder if you like it spicy.

Instant Mini Semolina Steamed Cakes (Mini Rava Idli)

49787262_10155863715706643_3511443881138847744_nSoft, spongy, melt-in-your-mouth Rava Idli is an amazing breakfast/snack option and in our household its one of the favorite dishes. Its healthy and quite filling. My son is a very picky eater and he loves these mini idlis. They are perfect for kids lunches and great option when you are on the go! Rava Idli, which is made with semolina flour called Rava, is a variation of the popular south-Indian breakfast recipe called ‘Idli’ (steamed rice & lentil cakes).

At times I sneak in shredded veggies in this dish. This time I made it plain but you can shred carrots, beets, peas, or any veggies you like. It is super easy to make, this easy breakfast recipe or snack recipe needs no grinding or fermenting, and comes together in 15 minutes, with only 5-7 minutes of active cooking time.  You can steam these in pan with lid or in instant pot.

Ingredients:

1 cup semolina (rava)

1 cup curd (yogurt plain)

1/2 tsp of baking powder

.5-1 cup of water to mix the batter (go slow)

Salt to taste

Metal or silicone molds

49571261_10155863715761643_2882871423049662464_nMethod:

In a bowl, mix semolina, yogurt, salt. Mix well. Add little water at a time and make the batter into pancake batter consistency. You can shredded veggies of your choice here, which is optional. Once the water is boiling, add the baking powder to the mixture and place the batter in the molds. Steam for 5-10 minutes. Remove the mold from the steamer and let it cool aside for 2-3 minutes prior removing them.

P.S. Add tempering and veggies if your choice, they are delicious either way.

49339093_10155863717356643_6933788992139689984_n

 

Curried Tofu

49645500_10155861489611643_3550624939339939840_nBaked tofu is a quick and easy plant based protein that tastes great! It comes together so easily, just whisk together a marinate, soak the tofu, spread the tofu on a pan, bake or roast, and enjoy! It comes out of the oven crispy, flavorful, and ready to add some zing to salads, noodle bowls, sandwiches, and more!!

Check out my other marinate recipe Grilled tofu with sriracha peanut sauce

I love to experiment different marinates to tofu and see the magic work itself! This one is quick and easy recipe and tofu comes out perfectly infused with indian spices!

Ingredients:

1 block of extra firm tofu

2 tsp of turmeric

2 tsp of chili powder

2 tsp cumin-coriander powder

2 tsp of ginger-garlic paste

1 tbsp of EVOO

salt to taste

pepper to taste

49452252_10155861489576643_6993753594654621696_n

Method:

In a bowl mix all the dry spices, ginger-garlic paste, EVOO. Mix it well. Drain the tofu water from the container and remove the excess water with towels. Cut the tofu in blocks, cubes or any shape you like. Mix the cut tofu in the bowl with spices. Let it sit for 30 minutes to an hour.

You can roast them on stove top with little oil until they are crispy or you can pop them in the oven at 350F for 15-20 minutes or until they are crispy.

Once crispy, let it cool. Store in air tight container.

You can eat them by it self or add to your sandwiches, salads, soups, noodles, rice, etc.. options are limitless. Go crazy with it!

 

 

Sev Usal (Dry Green Pea Soup) -Instantpot recipe

49699280_10155852096146643_8442215492571103232_nSev Usal (Dry Pea Soup) aka Ragda refers to stew or soup made from dry green peas and topped off with different condiments and it is supposed to be spicy and tangy. For people who like extra extra spicy there is a red chili condiment served on the side. There will be tears and sweat while eating this yummy deliciousness!  It is a famous street food back in India and specially you can find it more in my hometown (Ahmedabad). This is the perfect dish on a rainy cold day or when you are craving piping hot bowl of spicy, tangy soup. It is filling and warm specially for fall or cold winter nights. It is best served or eaten with dinner rolls and yellow fried lentil chips. The traditional method of making this dish is EXTREMELY time consuming. However, this savory dish can be made in instant pot in an hour and it comes out perfect! Hope you try this instant pot recipe and enjoy it with the happy tears from the chilies and warmth it provides on cold winter nights!

Ingredients:

1 cup dried green peas

1 medium onion – chopped finely

2 medium tomato – chopped finely

1 jalapeno pepper – chopped finely

2-3 garlic cloves – finely minced

2 tsp of ginger paste

2 tbsp EVOO

1 tsp mustard seeds

1 tsp asafoetida (hing)

1 cinnamon stick

2 whole cloves

1-2 tbsp red chili powder

2 tsp garam masala power

2 tsp turmeric powder

salt to taste

Ingredients for garnishing:

Tamarind chutney

Cilantro/mint chutney

Chili/garlic chutney

Sev (fried chickpea flour chips that looks like noodles)

Cilantro (finely chopped)

Onion & Tomato (finely chopped)

Method:

Turn on Instant pot to SAUTE mode. Add EVOO and allow to heat. Add mustard seeds, once crackle than add asafoetida, cinnamon sticks, cloves. Add chopped onions, tomatoes, ginger/garlic paste, and all the seasonings. Mix well. Add dried green peas and mix well. Add water to the mixture – just enough to cover the peas mixture by no more than 1 inch. Mix all the ingredients thoroughly and close Instant pot lid. Turn the vent to seal to prevent steam from escaping. Press cancel/off button and set pot to MANUAL mode. Set to high pressure and set timer to 60 minutes. Once the timer goes off, manually release the steam by opening the vent. BE CAREFUL OF THE HOT STEAM!! You would know that the peas are cooked if some of them have lost their skin. You are now ready to serve the Sev Usal. Garnish the Sev Usal with onions, tomatoes, cilantro, tamarind chutney, cilantro mint chutney, garlic chili chutney, sev, and squeeze of lime juice!

49204815_10155852096116643_2463349935383248896_nP.S. Once you open the instant pot and if you feel the gravy is too watery, turn the instant pot to SAUTE mode and allow to thicken for a while. If you feel the peas are not cooked well, set to high pressure for another 5 minutes. This recipe is completely vegan!

I will be posting the recipes for the chutneys in another post. If you dont want to make it, you can find most of them at the indian grocery store.