Thursday, 24 March 2016

HEALTHY RECIPE : VEG. DHOKLI TURAI - SPICY


HEALTHY RECIPE : VEG. DHOKLI TURAI

















3-4 TURAI  MEDIUM SIZE -PEEL-WASH THEN CUT IN TO SMALL PIECES

1 TOMATO - CHOPPED

1/2 LEMON JUICE

10-12 CURRY LEAVES

2 TBSP CHOPPED CORIANDER

*
1/4 TSP. ASAFOETIDA - HING 

1/2 TSP. TURMERIC POWDER

1 TSP. RED CHILLY POWDER 

2 TSP. DHANIYA JEERA POWDER

1/2 TSP GARAM MASALA

SALT AS PER TEST

3 TBSP OIL

1 TSP. MUSTARD SEEDS - RAI

PINCH SUGAR OPTIONAL

FOR MAKING DHOKLI :

1 CUP WHEAT FLOUR

1/4 CUP GRAM FLOUR - CHANA ATTA

PINCH TURMERIC POWDER

1/2 TSP. RED CHILLY POWDER


1 TSP. DHANIYA JEERA POWDER

PINCH AJWAIN 

SALT AS PER TEST

PINCH SUGAR 

1/2 TSP. LEMON JUICE 

PINCH (THEN LESS) SODA BI CARB

1 TSP. OIL

HOW TO MAKE DHOKLI :

MIX WELL ALL THE INGREDIENTS. KNEAD SOME TIGHT DOUGH WITH WATER.
MAKE VERY SMALL HAND PRESSED ROUND DHOKLI AS PER SHOWN IN PICTURE.
NOT NEED TO FRY. 
*
HEAT A OIL IN A PRESSURE COOKER.
ADD THE MUSTARD SEEDS. WHEN THEY CACKLE, ADD ASAFOETIDA , CHOPPED 
TOMATO, TURMERIC POWDER, CHILLY POWDER, DHNIYA JEERA POWDER, GARAM MASALA AND SALT.
MIX WELL TILL SAUTE. THEN ADD TURAI PIECES. MIX WELL TOGETHER.
ADD WATER ABOUT  THREE CUP.
THEN ADD DHOKLI  AND MIX . 






































CLOSE THE LID AND PRESSURE COOK FOR 4 WHISTLE. AFTER COOL THE COOKER, OPEN THE LID ADD LEMON JUICE N MIX CAREFULLY.
*SERVE HOT IN SERVING BOWL, GARNISH WITH CORIANDER LEAVES.






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