Tuesday, October 29, 2013


Diwali is approaching soon and this is my first Faraal Recipe. Again, a simple recipe with very few ingredients. In Maharashtra, this Sev is eaten along with Chivda. 

Preparation Time: Approx. 30 min.

Yield: Approx. 3 cups

2 cups Gram flour (Besan)
1/3 cup Water
1/3 cup Oil
1 tspn Carom Seeds Powder  (Ajwain Powder)
1/3 tspn Asafoetida (Hing)
1/3 tspn Turmeric Powder 
Salt to taste
Oil for deep-frying

Combine Water, Oil,  Carom Seeds Powder, Asafoetida, Turmeric powder and Salt and whisk it with the help of a hand blender or beater.  Now slowly add Gram flour to the mixture. Keep stirring the mixture continuously while adding Gram flour in order to avoid formation of lumps.  Ensure that the batter is of medium consistency (i.e. somewhere between thick and pouring consistency)

Now take Chakli mould / machine and select the siever disc of your choice (I selected medium sized siever disc). Grease the mould with oil. Fill the machine with batter.

Simultaneously, heat Oil in a frying pan.  Press the Chakali mould / machine in a circular motion so that thin strands come out from the siever plate. Ensure that the flame is at medium. If the flame is too hot, the colour of Sev will turn brown. Fry the Sev for a minute in medium hot oil. Drain it on a tissue paper to remove excess oil. Store it in an air-tight container. 

You may sprinkle Chaat Masala or any other seasoning like Garlic-Pepper powder, Tomato powder etc. to make flavoured Sev.

Stepwise Pictures:

Linking this entry to Diwali Bash 2013 and Spotlight -Festive treats

Sunday, October 20, 2013

Kathiyawadi Dudhi-Dhoklinu Shaak

Kathiyawadi ('Kathiyawad' is a region in the state of Gujarat) cuisine is best known for its hot and spicy recipes unlike Gujarati cuisine which is popular for its sweet and tangy taste. This is a twisted version by adding Bottle-gourd to the Dhokli (steamed dumplings). This Curry can be served with Roti or Steamed Rice also. 

Approx. Time: 30-45 mins.

Yield:  4 Servings

For Dhokli (Dumplings):
1 cup grated Bottle gourd (Dudhi)
1 cup Chickpea flour (Besan)
3 tbspns chopped Coriander leaves
1/2 tspn Asafoetida
1/4 tspn Turmeric Powder
1/4 tspn Red Chilli Powder
1/4 tspn Coriander-Cumin Powder (Dhana-Jeera Powder)
Salt to taste
1 cup Water
A pinch of Fruit Salt / Soda-Bi-Carb
1 tspn Oil

For Curry:
4-5 tbspns Oil
1 tspn Mustard Seeds
1 tspn Cumin Seeds
1/2 tspn Asafoetida
4-5 Nos. Curry leaves
1 tbspn Ginger-Garlic Paste (may add adddtional 1/2 tbspns for strong garlic flavour)
1 cup chopped Tomato
1 tspn Red Chilly Powder
1/2 tspn Turmeric Powder
2 cups Sour Butter-milk 
Salt to taste
Dudhi-Dhokli (As above)
1/2 tspn Garam Masala (Optional)

Other Ingredients:
Oil for greasing Steamer Plate
1 tbspn Chickpea flour

For Garnishing:
Coriander leaves

To make Dhokli:
Mix grated Bottle-gourd, chopped Coriander leaves and Chickpea flour in a mixing bowl. Then add Asafoetida, Turmeric Powder, Red Chilly Powder, Coriander-Cumin Powder and Salt. Add some water to it and mix well. Ensure that there are no lumps in the batter. After mixing, add a pinch of Fruit Salt and a teaspoon of Oil to the mixture and whisk. Simultaneously, heat Steaming  cooker by adding adequate quantity of water at the bottom of the vessel and keep it ready. 

Pour the batter into the greased plate. Steam it for approximately 15 minutes on medium flame. To check whether the Dhokli is ready or not, insert a knife into the dumplings. If it comes out clear, then it is done. Once done, allow it to cool and cut it into square pieces. Now shallow fry the dumplings till it turns slight brown from both the sides.

To make Curry:
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida, Curry Leaves, Ginger-Garlic paste and saute. Then add the chopped Tomatoes and cook for 3-5 minutes. Then add Red Chilly Powder, Turmeric Powder and mix. 

Stir in a tablespoon of Chickpea flour in the Butter-milk to prevent it from cuddling. Then add the Butter-milk to the pan. Simmer it for 2 minutes and immediately add the shallow-fried Dumplings. Check the seasoning, salt and add Garam Masala, if required. Simmer it for few minutes and add chopped Coriander leaves at the end. Serve hot with Rotis or Steamed Rice.

If you like to have a red coloured gravy for this dish, then reduce the amount of Butter-milk and add water and lime juice.

Stepwise Pictures:

Sending this entry to Foodelicious's event  'ONLY' GLUTEN FREE COOKING

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