Dabeli (Masala Dabeli)

Dabeli

This is a very simple recipe to make at home. Also you can eat something very tasty & differnt from your daily routine food. This dish is very famous in Pune (Maharashtra state)

Lot of people must be wondering what does dabeli means. How does it look?In simple words it is a kind of vegetarian burger. In western part of India it is also known as Double roti.

Whenever you have guests next time instead of regular onion bajji or salsa chips try this as a starter. Guests will be amazed and I am 100% sure they will ask you the recipe.

You can make dabeli masala at home if you don't find in indian store. Here is the way to make the dabeli masala -

Dabeli Masala :
1tbsp of Coriander seeds
1/2 tsp of Cumin Seeds (Jeera)
2 Red chilies (U can reduce as per the spice level)
1/2 inch cinnamon Stick
2 cloves
Roast the above ingredients and make it like a powder in a blender. Keep it aside this is used in the filling.

Dabeli Filling Ingredients:
4 to 5 potatoes
1 capsicum
1 to 2 carrots
1 greenchili
(Boil and mash above vegetables.)
1/2 teaspoon cumin seed (jeera)
1 pinch asafetida powder (hing)
1/4 spoon turmeric powder
2 tablespoons oil
salt as per your taste
butter or oil (for cooking)

Garnishing:
1 onion, chopped
handful raisins
1/2 cup roasted peanuts
1/2 cup chopped fresh coriander
1/2 cup sev or nylon sev
6 tablespoons khajur imli ki chutney ( I use it readymade from indian store "Deep brand")
1/2 cup fresh pomegranate (Optional)
15 small hamburger buns

Method:

1. Heat a pan. Once the pan is hot add oil, cumin seeds, hing,turmeric powder.
2. Once the cumin seeds are turned golden add the Dabeli Masala.
3. Add the mashed vegetables, chooped coriander,raisins,roasted peanuts and salt.
4. Keep it for 5-6 mts until the stuffing thickens.
5. Now take a pav/bun spread the butter on top of it and roast it on your flat pan (tava).
6. Spread khajur imli chutney on pav as per your taste.
7. Spread your vegetable filling and put some sev, 5-6 peanuts & chopped onions on it.


8. You can roast your both pav with filling inside on pan one more time.
9. Serve hot to your guest or treat yourself with yummy snack.

These are very tasty and it fills your stomach. Nice snack for the evening/morning/afternoon.

Pav Bhaji (Masala Pav Bhaji)

Pav Bhaji :

Ingredients-
Potatoes - 5 medium size (boiled and peeled)
tomatoes (diced) - 2-3 cups
Capsicum - 2
Green peas (frozen) -1 cup
Cabbage 1/2 cup
cauliflower- 1/2 cup
carrot - 1 or 2
onions - 1
some chopped garlic
Fresh coriander leaves - handful
green chillies - 2
ginger- 1 inch
Red chilli pwd - 1tsp
garam masala - 1 tsp
paav bhaji masala - 1 tbsp
half a lemon juice
Salt to taste
for garnishing - onions and coriander finely chopped
butter
1 pack ham burger buns, or paav

Method:
1.Firstly cut all the vegetables in big pieces and boil them in a pressure cooker.
2.Mash these vegetables with hand blender or an aunthentic vegetable masher.
3.In a pan put some butter, add the garlic and chopped onions and sautee till slightly pink in colour.
4.Add the garam masala and chilli powder and sautee till u get a nice aroma.
5.Add the diced tomatoes and cook till they r tender.
6.Add the paav bhaji masala.(I use "Everest" paav bhaji masala from the indian store ) sautee the tomatoes well.
7.Add the vegetable mixture to it & mix it well till the mixture thickens.
8.add salt (according to taste)
9.let it boil and tighten a bit.
10.Add butter to it as per your taste and mix it well.
11.Once you remove it from gas pour in juice of half a lemon for that extra taste.
12.Your paav bhaji is ready.

For Pav:
1. Apply butter to your pav.2. Roast your pav until they turn golden brown.

Serving:
Serve your Pav and Bhaji together with onion, cilantro & lemon juice garnished on the bhaji. Enjoy your dish with your loved ones. :)

Dal Dhokli with Spinach

Ingredients:
For the Dal...
1 cup toor dal (split yellow lentils)
2 tbsp roasted peanuts
1 small onion, chopped
1/2 cup diced tomatoes (fresh or canned)
5-6 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp red chili powder (cayenne pepper)
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp garam masala
1 tbsp tamarind taste
1 tbsp jaggery (unrefined cane sugar)
salt to taste
2 tbsp oil

For the Dhokli (dumplings)

2/3 cup atta (fine whole-wheat flour)
1 + 1/2 cup packed fresh spinach leaves
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp cumin seeds
1 tsp sugar
salt to taste

Method:

1. Soak the toor dal in hot water for 15-30 minutes. Rinse several times, then cook in a pressure cooker or on the stove-top until tender. Set aside.
2. Dough for the dumplings: Finely chop the spinach. Add the rest of the ingredients for the dumplings and knead together to make a firm dough. Cover with a damp kitchen towel and set aside.
3. Making the dal: Heat oil in a large saucepan. Temper with mustard seeds, cumin seeds, curry leaves, asafoetida and stir for a few seconds. Add onion and stir until onion is translucent. Add ingredients from turmeric to garam masala and stir for a few seconds.
4. Stir in the tomato, cooked dal, tamarind paste, jaggery and salt and bring the dal to a boil. Taste and adjust for balance of sweet, salty and sour. Keep the dal simmering.
5. Now, make the dhoklis. Divide the dough into four parts. Using some extra flour, roll out each part as thinly as possible, then cut into diamond shapes, or any shapes you like. Add the dough shapes to the boiling dal and cook them for 5-8 minutes, or until the dough is tender and cooked through.
6. Let the dal-dhokli rest for 5 minutes, then serve the stew piping hot, drizzled with ghee (clarified butter).