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About Alpana's Kitchen

Journey from Kitchen to Soul ... Many stops , Many lessons .. Kitchen does not close ... Kitchen is always open and the learning stays ... Life is a Kitchen ... Bake , Broil , deep fry or Just enjoy this Kitchen

Patra nu Paneer By Master Chef Kaizad Patel at Radison Blue MBD Noida

Master Classes are always very interesting … It is class where one knows about technique which is science and then art of cooking food …. One of such class was held at  Radisson Blue  MBD, Noida . As we are discussing in our earlier post about Parsi Food , I had chance of attending Parsi Food Festival and Master Class on Parsi Food by Master Chef Kaizad Patel .

There is is famous saying in Parsi “Khanar pinar ne khodai apnar.”  God gives in abundance to those who eat and drink . One of their most famous and mouthwatering dishes is Patrani Machhi, which literally means fish in leaves, and in this case refers to pomfret wrapped in a banana leaf. Vegetarian version of Master Chef introduced was Patra nu Paneer … Grateful to Master Chef Kaizad Patel that he shared this recipe ….







Banana leaves


For Green Chutney

Grated Coconut

Green chili fresh

Cumin seed

Garlic cloves

Coriander leaves

Mint leaves

Turmeric powder


Sugarcane Vinegar

Curry leaves


250 gm

3 number


¼ number

4 number

½ tsp

3 number

3 bunch

1 tbsp

2 gm

2 tbsp

2 tbsp

6 number


  • Apply salt to the Paneer.
  • Remove the centre thick vein of banana leaf and cut 08 pieces of leaves approximately 8”*8” . Heat the pieces on gas so that they become limp and hence will be easy to handle.
  • Apply chutney quite liberally all over the pieces of paneer. Wrap each piece of paneer in a piece of banana leaf folding the sides in and tie firmly with a piece of string.
  • In a heavy bottom pan, fill it half with water. Place colander on top filled with wrapped paneer. Cover with a lid making sure the steam does not escape. Cook for 10-15 mins. till paneer has cooked. Reheat in the same way.
  • Serve hot with chapattis

About Master Chef Kaizad Patel .

Being brought up in a Parsi Caterers family , Master Chef Kaizad Patel wanted to broaden  horizon on Parsi food. came across interesting people who shared their views on Parsi food. After completing almost a year;  joined the Oberoi Hotel’s, Mumbai and worked my way up the hierarchy as I decided I wanted to learn Indian food especially the Tandoor. After 3 ½  year employment with the Oberoi Hotel’s,  decided to go and study further in Culinary Arts. I joined the Scottsdale Culinary Institute, which is affiliated with “ Le Cordon Bleu”.  joined the Ritz Carlton, San Francisco as an intern and upon completing my internship, I was hired and trained by the Ritz Carlton values, which changed  life truly. During this tenure  always felt the need to interact with people from diverse cultures and learn more about them.  Master Chef Kaizad Patel  came across varied interesting facts and read about how food is evolved over time and how we relate through food.

2 easy Recipes of Finger Food with Leonardo Extra Light Olive Oil …Diwali Special

Health and Yummy food both are so important  … Health is major concern of ours as stress related diseases have become a part of our living yet we strive to have yummy food . When its Diwali / Karwa chauth or any festivities , People tend to eat more … Celebrations means  parties with friends and family which requires good food and  Yummy Food … Our Thought lets  Keep Health aside and first eat ! Dekhenge Diwali ke baad ! Diwali ke baad dieting pe ( Resolution we make )  … Guilt arrives after 7 days of eating and gobling … Hence  thought  of cooking  2 Wonderful finger food which is yummy yet healthy …  How that can be achieved !  Oil which we are using today …. LEONARDO EXTRA LIGHT OLIVE OIL 


Extra light olive oil is olive oil that has been heavily refined so that it has a pale color and minimal flavor. Since it has a higher smoking point than many other types of olive oil, it is suitable for high heat cooking and baking.

We have eaten these dishes several times in restaurants / wedding’s / Party’s etc … laden with lots of unwanted fats but still we cannot stop munching , Here we are going to cook all Fingers in Oil which is healthy and does not effect your health in any bad way ! and Yes usage of the same is very low but the taste is the same …

Masala Paneer Fritters


  • Ingredients required
    • Paneer – 300g
    • Sugar – 1 tsp
    • Rice powder  – 2 tbsp
    • Onion – 1
    • Garlic – 5-6
    • Ginger – 1″ Piece
    • Gr Chili – 1
    • Besan – ⅓ cup
    • Sesame Seeds – 2 tsp
    • Kashmiri Red Chili Powder – 2 tsp
    • Garam Masala – ½ tsp
    • Salt – to taste
    • Oil – to deep fry ( LEONARDO EXTRA LIGHT OLIVE OIL )
    • Coriander Chopped : a little bit (optional)
    • Oats or Fried Chivda


    How to cook

    • Start by adding : besan, rice powder , ginger, garlic, green chili, onions and a little water to a mixer and grind to a thick coarse paste.
    • Transfer the mix to a bowl, and add in salt, red chili powder, sugar, garam masala, sesame seeds, chopped coriander(opt) and mix
    • If the mixture is thin, add some besan and make it thicker. Heat up oil for deep frying.
    • Add a couple of pieces of paneer to the mixture, and make sure it is coated well. Now wrap this batter coated in oats or fried chivda  properly . Drop each piece into Hot oil and fry until golden. Serve Hot!


    Lotus Stem Honey Chilli

    Ingredients required

    • Lotus stem (sliced)      : 200 gm
    • Ginger (sliced): 15gm
    • Dry red chili (diced): 2
    • Honey: 1 tb spoon
    • Tomato ketchup: 30 ml
    • Chili oil: 10 ml
    • Vinegar : 1 tea spoon
    • Sesame seed: 50 grams
    • Rice flour: 50 gm
    • Maida: 30 gm
    • Olive Oil ( Leonardo  Extra Light Olive Oil )
    • Salt

How to cook

  • Take an empty bowl
  • Put sliced cut lotus stem & 2 table spoons of batter
  • Mix up them and then add Rice flour
  • Crisp fry until get crispy like chips
  • Then take a wok bring to heat
  • Add 1 table spoon of oil
  • Burn the dry red chilies
  • Add sliced ginger and all the sauces & seasoning
  • Cook the sauce for few seconds
  • Add crisped fried lotus stems
  • Toss with diced spring onion leafs and roasted sesame seeds
  • Transfer to small appetizer plate
  • Garnish with parsley leaf and carrot flower and serve




Parsi Patrel ( Patra in Gujarati ) Perfect Dish for Navratra …

Gujarati cuisine, although  is a key influence on early Parsi food .  Hence, it’s interesting to see that many Parsi vegetarian  preparation lean towards Gujarati  cooking techniques, often bringing together a combination of vegetables and lentils with Indian spices.

The best example of that is Parsi Patrel … In Gujarat the same is Patra Recipe … This is one dish which can be eaten even during fast … As Navratra is  knocking on the door , Lets celebrate Navratra by making Parsi Patrel … Easy and Yummy …

Arvi  Leaves – 6
Gram Flour – 1 cup
Onion– 1, small, minced ( Optional )
Tamarind Juice – 2 tblsp, thick
Jaggery – 1 small piece
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt – a pinch
Salt to taste

Grind to Paste:
Green Chillies – 3
Ginger – 1 inch piece
Garlic  – 3 cloves (optional)
Coriander Leaves – 1 tblsp, chopped
Coconut – 1 tblsp, grated

For frying Vadis
Oil – 1 cup
Amchoor – a pinch
Sugar – a pinch

1. Wash each leaf thoroughly, spread on a cloth to dry and keep aside.
2. Mix together in a bowl the ground paste with gram flour, onion, tamarind juice, jaggery, coriander powder, cumin powder, chilli powder, turmeric powder and salt to form a thick batter.
3. Heat a little oil, pour over batter and mix.
4. Spread a leaf on a plank, upside down.
5. Apply butter all over the surface 1/2 inch away from the edge.
6. Carefully roll the leaf tightly pulling in the sides.
7. Prepare all leaves like this.
8. Place them side by side, steam the rolls in a pressure cooker without putting on the weight, for about 5 to 7 minute or till they turn soft.
9. Remove, cool, cut into 1 inch thick slices .
10. Heat little oil, preferably in a non-stick pan, fry 4 to 5 vadis at a time till they turn golden brown and crisp.
11. Sprinkle amchoor and sugar  and  little of sesasame seeds ( White one ) …



Sali Marghi (Chicken with potato shreds)

Recently  had a chance of relishing Parsi food in Delhi , Delhi does not have restuarnats which serve authentic  parsi  food getways like Mumbai does  … But This Home cook gave me a  inside of the Parsi Community and their exotic food .

Parsi cuisine is an eclectic mix of hot and sweet, nice and spice. It involves simple yet diverse ingredients that in theory seem a bit odd but make complete sense on a plate. ‘Parsis’ or ‘parsees’ are descendants of Zoroastrians who fled Iran during the Arab invasion in the 17th century. They eventually settled along the west coast of India and it’s during that time they developed a distinct cuisine, one that proudly boasts of Gujarati ,Maharashtrian, Iranian and British flavours.

From their Irani roots they borrowed a flare for extravagant feasts. They love to spend hours cooking before a big ceremony and prepare dishes that are absolutely mind-blowing.

Parsis use a lot of white sugar or unrefined cane or palm sugar depending on the dish in question. They also have three basic spices that are used routinely: The Parsi garam masala, sambhar masala and dhansak masala.



  • 3 Tbsp oil1 cup onions, chopped

    1 Tbsp ginger, chopped

    2 tsp garlic paste

    1 1/2 cup tomato puree

    1/2 Tbsp red chilli powder (For color)

    1/4 Tbsp turmeric

    1 green chilli, chopped

    1/2 Tbsp garam masala

    7 -8 chicken pieces (Leg and thigh)

    Salt, to taste


    1 1/2 Tbsp zeera powder

    Sali, to top the dish (Deep fried potato lachchas)



In a deep pan (Pateela) add oil Once its hot, add chopped onions, ginger and garlic paste. Saute till the onions are golden brown. Strain any extra oil.

Now add the tomato puree. Cook for 3-4 minutes.

Add chilli powder, turmeric, green chilli and garam masala. Saute till the oil lifts up.

Add the chicken pieces. Coat them nicely with the masala and add salt.

Add the water (enough to cover the chicken partially), cover the vessel and let it simmer for 20 minutes.

Now add the zeera powder. Mix well. Cook till the gravy has thickened and the chicken is cooked.


” Nawabi Andaaz ” Saboot Moong Gosht ( Lentils Lamb Curry )

Recently at Pride Plaza at Aerocity , New Delhi  , had the chance of attending food fiesta ” Nawabi Andaz ” curated by Master Chef Sartaj Quereshi . The Fiesta was actually total Nawabi style … The whole dining hall had aroma of Rose ( Gulab base ) Attar ( Perfume)  , Music Thumri was played probably on Gramaphone … Old rustic style of Luckhnawi Nawabs just like we saw in movies like Shatarunj ki khiladi . What the most Luckhnow is known for is the Cuisine which Nawabs developed … One of the delectable dishes which was served was ” MOONG KI DAL GOSHT ” … People would say , Its Haleem or dalcha … Well its non of it … The essence of it was SABUT MOONG ( Green Lentils ) which had flavor of it and Mutton ( Lamb)  played a side role … Stew where Lentils was the Hero of the dish … One does not need  any rice or Biryani … Its wholesome food by itself ..

  • Mutton 750 gm
  • Tomato 750 gm blend and strain
  • Onion 1 raw finely chopped
  • Coriander powder 1 tbsp roasted and grind
  • Cumin 3 tsp roasted and grind
  • Turmeric ½ tsp
  • Chili powder 2 tbsp
  • Salt 1 tbsp
  • Lemon salt ½ tsp
  • Mixed whole spices 1 tbsp
  • Moong ki daal 100 gm
  • Masoor ki daal 100 gm
  • Chana ki daal 200 gm
  • Ginger garlic paste 2 tbsp
  • Allspice 1 tsp
Ingredients for baghar
  • Ghee ¼ cup
  • Button red chilies 6 to 8
  • White cumin 1 tsp
  • Curry leaves 20
  • Soak all the daals for 2 hours, boil the daals together with chopped onion until tender blend and keep aside, heat oil ¾ cup add whole spices with ginger garlic paste, salt, chili powder, coriander, cumin, turmeric and blended tomatoes, fry well
  • add mutton at this stage .
  • fry well add 3 cups water cover and cook till mutton tender add in the boiled daals with 8 whole green chilies, cook till thick add lemon salt .
  •  lastly give baghar by heating ¼ cup ghee add 6 to 8 button red chilies, 1 tsp white cumin .
  • add to the daals, simmer for 10 minutes, garnish with chopped coriander, serve with rice or Biryani . 


Kathiawad is a peninsula in western India, which is part of the Saurashtra region on the Arabian Sea coast of Gujarat state. It is bounded on the north by the great wetland of the Rann of Kutch..It is surprising to know that Saurashtra with its vast stretches of dry earth has sugarcane, wheat, millet, peanuts, and sesame native to this region. Gujarati , specially kathiwari food is notably dry due to geographical location, and lack of water resources. Hence pulses (gram flour) dominate Kathiawari food and sweetmeats made of gur (jaggery).
A Gujarati thali can not be complete without staples like Garlic chutney, raw onions, chilli pickle- or fried green chilies, Chaas (Butter milk), papad, and ghee with jaggaery.
Sev Tameta nu Sak


Tomato – 2 nos. chopped
Sev – 1 cup (gram flour vermicili)
green chili – 2 nos chili
Oil – 1 tbsp
Mustard Seeds – 1 tsp
Cumin seeds – 1 tsp
Dry Red chili – 1 no
hing a pinch
Turmeric Powder – 1/2 tsp
Salt as per taste
Chili Powder – 1 tsp
Coriander Powder – 1 tsp
Garam masala – 1/2 tsp
Jaggery – 1/2 tsp shredded (optional or adjust according to your taste)
Coriander leaves for garnishing


  1. Heat the oil in a pan and add mustard, cumin seeds, dry red chili and hing.
  2. Add chopped tomato  with chopped green chili. Add turmeric powder, salt chili powder, coriander powder and garam masala.
  3. Mix well and cook for 5 minutes.
  4. Add shredded jaggery  and let it melt down in syrup.
  5. Add 1 cup of water and cook again for 5 minutes. turn off the flame.
  6. Just before serving add sev in hot boiling tomato curry. mix well and  garnish with coriander leaves.
  7. Sev Tameta nu sak is ready to serve with “bajra na rotla” or “roti” or Paratha

Khichdi Kadhi, one of the most popular combo meal in Gujarat especially in kathiyawad region. It is a very healthy and comfort food. A favorite meal among all age group. Kadhi and Khichdi both has its own  versions depends upon the style and add-on ingredients


For Kadhi

Curd – 1 cup
Besan – 1/4 cup
Salt as per taste
Turmeric Powder -1/2 tsp
Chili Powder- 1 tsp
Jaggery – 1 tsp (Optional)
For Seasoning:
Oil-1 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1 tsp
Curry leaves- 4-5 nos.
Fenugreek Seeds – 1/4 tsp
Garlic – 2 pods finely chopped
Fresh green Chili – 1 big ; cut into 3-4 pieces
Coriander leaves – 2 springs chopped for garnishing

For Khichdi

Ponni Rice – 1 cups
Green Moong Split Dal – 1/2 cup
Salt as per taste
Turmeric Powder – a pinch
ginger – 1 tbsp grated
Ghee – 2 tbsp
For Kadhi 
  • Blend the curd and besan in a bowl. Add 2-3 cups of water into it.
  • Heat the above prepared liquid in a sauce pan and add salt, chili powder, turmeric powder, and jaggery. Cook for 5-7 minutes.
  • In other pan heat the oil and add the ingredient of seasoning. Once they stop fluttering add this seasoning into above prepared kadhi. Cook for few minutes until you get desired consistency.
  • Garnish with Coriander. Serve hot with Plain Khichdi .

For Khichdi

  • Mix rice and dal in a bowl and wash it properly with water. Soak in water for 10 minutes. Drain and add it into pressure cooker along with 4 cups of water. Add salt, turmeric, ginger and 1/2 tsp of ghee. Mix well and close the lid of cooker.
  • Cook it for 4-5 whistles. Let it cool down for 10 minutes until steam come out completely. Once cool down open the lid and mash it with the spoon.
  • Serve out in a bowl and top it with a spoon of ghee. Serve with Kadhi and papa

Handvo – GUJARATI SAVORY CAKE ( 2 in 1 Break Fast / Snack )

Mixed dal handvo is a traditional gujarati savoury cake, which is a nutritious meal in its own right when served with chutney and buttermilk. Although readymade flour is available in the market, we suggest you try this version to experience the true flavour. The grated bottle gourd is a very critical ingredient in this recipe as it imparts the required softness to the handvo – such that it is crisp outside but soft inside.


1/4 cup  Arhar Dal
1 tbsp Urad Dal
1 tbsp Green Mong Dal ( Split Green Lentil )
1 tbsp  Chana dal ( Split Bengal Gram Lentil )
1/2 cup Rice
1 tbsp whole Wheat
1/4 cup Sour curd ( Dahi , little fermented )
3/4 cup Grated Bottle Gourd ( Ghiya / Lauki )
3 tsp oil
2 tsp Lemon Juice
a pinch of  Soda bi- Carb
1 1/2 tsp  Sugar
1/4 tsp chilli powder
1/4 tsp turmeric Powder ( Haldi )
1 tsp ginger – green chilli paste
salt to taste
1/2 tsp mustard seeds
1/2 tsp sesame seeds ( Til )
1/2 tsp carom seeds ( Ajwain )
1/4 tsp asafoetida ( Hing )

For Serving
Green dhania Chutney or any Chutney or Hung Curd dip
Butter Milk .


  1. Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
  2. Blend the dals, rice and whole wheat in a mixer to a smooth mixture.
  3. Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
  4. Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
  5. Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
  6. When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.
  7. Pour half the batter evenly to make a thick layer.
  8. Cover and cook on a slow flame 9 minutes or till the base turns golden brown in colour and crisp.
  9. Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
  10. Cover and cook on a slow flame for another 7 minutes or till it turns golden brown in colour.
  11. Cool slightly and cut into square pieces.
  12. Repeat the steps 7 to 11 to make one more handvo.
  13. Serve immediately.

Mini handvo:

  1. For making mini handvos, divide the same mixture into 4 equal portions and pour each portion into a small non-stick kadhai or a pan and spread it evenly to make a thin layer. Cover and cook on a slow flame till both sides turn golden brown in colour and crisp. This allows more uniform and much quick

For baked handvo:

  1. You can also cook the handvo in an oven. Simply pour the batter into a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 30 to 35 minutes or till the crust is golden brown in colour.

Tri-colour recipe: Idli Mayo Chaat, Pasta Salad, Tiranga Pilaf & Tiranga Sandwich from Dr. Oetker Funfoods


Independence Day is round the corner and it’s the time of the year to experiment with delectable tri-colour recipes.  Innovative tri-color recipes from Dr. Oetker FunFoods, a leading purveyor of western cuisine in India.

Tiranga Veg Pilaf

Attributed to: Chef Gaurav Chadha, Dr. Oetker FunFoods, Creative Kitchen

Servings: 2


300 g Rice, boiled

100 g Broccoli, chopped and boiled

30 g (2 tbsp) Dr. Oetker FunFoods Mint Mayonnaise

1 small Potato, boiled and chopped

1 Green Chilli, chopped

30 g (2 tbsp) Dr. Oetker FunFoods Veg Mayonnaise

1 medium Carrot, chopped and boiled

3-4 Mint Leaves, chopped

30 g (2 tbsp) Dr. Oetker FunFoods Tandoori Mayonnaise

1 small Onion, chopped


  1. For Green Layer: In a bowl add 100 g rice, broccoli and Mint Mayonnaise. Mix well and keep aside.
  2. For white Layer: In a bowl add 100 g rice, potatoes, green chili and Veg Mayonnaise. Mix well and keep aside.
  3. For Orange Layer: In a bowl add remaining rice, carrot, mint leaves, onion and Tandoori Mayonnaise. Mix well and keep aside.
  4. For Assembling: In a glass bowl place green layer rice at the bottom, white layer in the middle and orange layer on the top. Microwave the rice for 30 seconds, garnish it with caramelized onion and serve warm.

Level: Beginner

Preparation Time: 20 Minutes

Cooking Time:  15 Minutes


Tiranga Pilaf


Tri Color Pasta Salad

Attributed to: Chef Gaurav Chadha, Dr. Oetker FunFoods, Creative Kitchen

Servings: 2


1 tbsp Dr. Oetker FunFoods Pesto Verde Pasta Sauce

1 tbsp Dr. Oetker FunFoods Veg Mayonnaise

1 tbsp Dr. Oetker FunFoods Pesto Rosso Pasta Sauce

120 g Penne Pasta, boiled


  1. Take three 3 bowls, add Pesto Verde in one, Veg Mayonnaise in second and Pesto Rosso in third bowl. Add pasta in all the three bowls and mix well.
  2. For Serving: Place Pesto Verde pasta, followed by Veg Mayonnaise pasta and Pesto Rosso pasta in a plate. Garnish with parsley and serve.

Level: Beginner

Preparation time: 5 Minute

Cooking Time:  10 Minutes


Tricolor Pasta Salad


Idli Mayo Chaat

Attributed to: Chef Raveer Brar, Dr. Oetker FunFoods, Creative Kitchen

Servings: 4


100 ml Vegetable Oil

4 Idlis, cut into four

1 small Onion, chopped

1 small Tomato, chopped

2 tbsp Pomegranate, seeds

4-5 Coriander Leaves, chopped

Black salt

1 tsp Chaat Masala

1 tbsp Mint Chutney

30 g (2 tbsp) Dr. Oetker FunFoods Mint Mayonnaise

30 g (2 tbsp) Dr. Oetker FunFoods Tandoori Mayonnaise

2 Wooden skewers

½ tsp Sev


  1. Heat oil and fry idlis till golden brown in colour and keep aside to cool.
  2. In a bowl add onions, tomatoes, pomegranate, coriander, black salt, chaat masala and mint chutney. Mix well and keep aside.
  3. Take 2 bowls add Mint Mayonnaise in one and Tandoori Mayonnaise in another. Add idlis in both bowls and mix well.
  4. Insert idlis in skewers. Place skewers on a plate and top it up with above chaat mixture. Garnish it with sev and serve.

Level: Beginner

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Idli Mayo Chaat

Tiranga Sandwich

Attributed to: Chef Gaurav Chadha, Dr. Oetker FunFoods, Creative Kitchen

Servings: 4


  • 45g (3 tbsp) Dr. Oetker Funfoods Tandoori Mayonnaise
  • 1 medium Carrot, peeled and grated
  • 1 medium Green Capsicum, deseeded and chopped
  • 45g (3 tbsp) Dr. Oetker Funfoods Mint Mayonnaise
  • 1 medium Cucumber, peeled and chopped
  • 1 medium Onion, peeled and chopped
  • 1 medium Tomato, chopped
  • 45g (3 tbsp) Dr. Oetker Funfoods Veg Mayonnaise
  • 6 White Bread Slices


  1. In a bowl, add mint Mayonnaise, cucumber, capsicum and onion. Spread the mixture on a bread slice and cover with second slice
  1. Spread 1 tbsp. Veg. Mayonnaise on top of second slice and cover with another layer of bread
  1. In another bowl, add Tandoori Mayonnaise, cucumber, onion, tomato and spread the mixture on top of third bread slice. Place one more slice of bread on top.
  1. Cut the sides and sandwich into 3 fingers. Your Tiranga Sandwich is ready. Serve cold.

Level: Beginner

Preparation Time: 20 Minutes

Tiranga Sandwich

Dal Dhokli ( Lentils with Gujarati Pasta )

Dal dhokli is a sunday morning delight in most traditional gujarati households! a perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, this can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome.

This is Indian version of Pasta … Gujarati Pasta served in bowl of Lentil soup or Dal as we say in India …


For dal

  • 1/2 cup Toor dal (Pigeon peas)
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric (haldi)
  • 2 tablespoons peanuts
  • 1/2 teaspoon Red chili powder
  • 1/2 cup tomato chopped
  • 1 teaspoon ginger paste
  • 1 tablespoon Jaggery, gur
  • 3 cups of water

For Seasoning (Tadka)

  • 2 tablespoons oil
  • 1/4 teaspoon mustard seeds (rai)
  • 1/4 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 2 whole red chilies

For garnishing

  • 2 tablespoons cilantro finely chopped/ Onion / Sev / Tomatoes

For Dhokli 

  1. 1/2 cup whole wheat flour
  2. 1 tablespoon besan (gram flour)
  3. 1/4 teaspoon Turmeric (haldi)
  4. 1 tablespoon finely chopped green chili
  5. 1/8 teaspoon asafetida (hing)
  6. 1/8 teaspoon Carom seed (Ajwain)
  7. 1/2 teaspoon Salt
  8. 1 tablespoon Oil
  9. 1/4 cup water


For the dhoklis

  1. Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
  2. Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.
  3. Cut each roti into about 1-1/2 inch squares and set aside.

For the dal

  1. Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat.
  2. When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
  3. Turn off the heat and allow the steam to escape before opening the lid.
  4. Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter.
  5. Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
  6. Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack.
  7. Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
  8. Add cilantro and cook for another 2 minutes on low medium heat.

Dal will get thicker as it cools. Its superb one bowl meal ( Indian Pasta ) … sprinkle some chopped onions / some Chopped Tomato / Some SEV … believe me  its yummy!

Bardoli Ki Khichdi ( Gujarati Rice )

Gujarati Thali is basically a concept with the objective to present that real and traditional taste of Gujarati food. The Gujarati Thali is a very nice idea for all those who want to have the taste of traditional Gujarati cuisine. In the Gujarati Thali mainly there are four components Cereal, Pulses, Vegetables and Rice. And these components are accompanied by several other supplements such as pickle, chutney, papad, buttermilk and salad.

Today we are taking  one main Item of  Gujarati Thali .The Rice Preparation …  ” Khichdi ”  … though it is made by mixing  Toor Dal and Rice . This Rice main flavor is the Raw mango  ( in the Mango season  when  Raw mango is available  use that ) … If not then Aamchur Powder …

… But it got more texture of  Pullav than Khichdi … Goes well with Kachumber ( Salad ) and Dahi ka Raita .


  • 2 cups rice
  • 1 1/2 cups toor dal
  • 250 gms peas
  • 3-4 cubed potatoes
  • 2-3 green chilies
  • 1 raw mango
  • Jeera seeds
  • Mustard seeds
  • 1 Tbsp cumin seeds
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • Asafetida
  • 2 chopped onions
  • 1/2 chopped ginger
  • Ghee
  • Sugar ( A pinch balances the rawness of the mango  )
  • Salt
  • Fresh coriander for garnish


Heat 1 tsp of ghee in a large pot.

Into this add cumin seeds and fry for two minutes.

Add chopped onions and saute till brown.

Add chopped ginger, split green chillies and fry on a low flame for 5 minutes.

Add turmeric powder and red chilli powder and let it cook till the oil ghee separates from the masala.

Add cubed potatoes, washed rice and washed dal and saute for 5 minutes.

Add in a pinch of asafetida powder, green peas, a tsp of sugar and salt to taste.

Also add raw mango, chopped into fine pieces.

Mix together and add in 4 cups of water. Bring to a simmer, cover the pot and let it simmer for 20-25 minutes.

Garnish the khichdi with fresh coriander and 2 tbsps of ghee.

Serve hot.