Dosakai is strange! Why would we say that? Well, it is classified as a fruit but eaten and cooked like a vegetable! It is known as a Yellow Indian Cucumber – don’t think it looks or tastes like a cucumber! Yes, when we said strange, we meant strange. This Yellow Indian Cucumber is used in pickle, Curries, Daals, alongside Meats and Seafood. It has a tangy and a tart-ish flavor that makes it perfect for pickles. Enjoy this confused and delicious pickle 🙂
Prep Time: 10 min
Pickling Time: 1 day
Shelf Life: 3-4 weeks in the refrigerator
Ingredients:
Dosakai – 1lb (approx 450g)
Asafoetida (Hing) – 1/4 tsp
Mustard Seed Powder (Rai Powder)- 1 tbsp
Turmeric Powder (Haldi) – 1/4 tsp
Coriander Powder (Dhaniya Powder)- 2 tbsp
Red Chili Powder – 2 tbsp or to taste
Fenugreek Seeds (Methi Seeds) – 1/4 tsp (powdered)
Salt – 1 tbsp or to taste
Sesame Oil (Gingily Oil) – 1/4 cup
Citric Acid – 1/4 tsp OR Lemon Juice – 1 tbsp
Method:
1. Wash the Dosakai, wipe and cut in half.
2. With the help of a spoon, clean out the seeds and the fibers from the center of the fruit.
3. Wipe down the center so there is less moisture.
4. Cut the Dosakai into bite-size pieces and wipe once again with a paper-towel.
5. Using a Mortar and Pestle, powder the Fenugreek Seeds.
6. Add in all the spices: Asafoetida, Mustard Seeds Powder, Coriander Powder, Red Chili Powder, Turmeric Powder, Fenugreek Powder, Salt and Citric Acid (Or Lemon Juice).
7. Mix well, add in the Oil and mix again.
8. Cover and keep on the counter overnight. Stir periodically.
9. Next day, stir again, do the taste test and transfer to a bottle and store in the refrigerator.
10. The pickle has a shelf life of about 3-4 weeks in the refrigerator.
For those who grew up enjoying aromatic South Indian style Filter Coffee, making it is a no-brainer. However, for the rest of the world, it is a great alternative to brewing coffee in a standard coffee maker. The biggest difference in South Indian style filter coffee is the coffee. Coffee beans are blended with chicory, the root of a fragrant plant. Look out for the many different styles of manual drip coffee makers and coffee blends that are available in Indian grocery stores and even online. (more…)
Kathi Kebabs or Kathi rolls is another Street Food item from India that is just loved by one and all. There is now a Kathi Roll stand at almost every corner of Delhi. It is also known as Frankie in a lot of different regions – similar with small variations but still finger-liking good! It can be stuffed or rolled with a lot of different meats or vegetables – mutton, beef, chicken, potatoes, mushrooms, paneer or simply just eggs and cheese. Enjoy this wonderful, aromatic, finger-licking, scrumptious, yummy, mouth-watering…(and yes, we can even write a poem on it) Kathi Rolls aka Frankies and Kathi Kebabs!
Please don’t be scared at the length of the recipe, we have tried to cover every little detail – go for it and enjoy 🙂
Prep Time: 20 min
Cook Time: 45 min
Makes: 8 Rolls
Ingredients:
For the Filling:
Chicken – 1.5 lb (approx 700gms), boneless, skinless thighs
Oil – 1 tbsp
Onions – 1/2 cup, finely chopped
Ginger – 1 tsp
Garlic – 1 tsp
Salt – to taste
Tomatoes – 1/2 cup
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Chaat Masala – 1 tsp
Method for the Filling:
1. Cut boneless, skinless thighs to smaller bite size pieces, wash and drain excess water.
2. In a pan, heat Oil on medium heat.
3. Add in the Onions and right after that the Ginger and the Garlic.
4. Sprinkle a little Salt to help the Onions cook a little faster.
5. Cook for 2-3 minutes and add in the Tomatoes and cook till the mixture comes together to form a lump and releases a little Oil.
6. Add in the Spices: Turmeric Powder, Garam Masala, Red Chili Powder, Cumin Powder, Coriander Powder and Chaat Masala.
7. Mix quickly to avoid the Spices from burning.
8. Right after that add in the Chicken and mix to coat the Chicken with the masala.
9. Once the Chicken starts changing color, cover and allow the Chicken to cook.
10. Keep stirring frequently to prevent the Chicken from burning.
11. Once done, and the Chicken cuts easily, take the lid off the pan and cook and dry any excess liquid in the Chicken.
12. Once done, take the pan off the flame and keep aside till ready to use. check Salt and spices and adjust as needed.
For the Dough:
Chapati Atta – 1 cup
All Purpose Flour (Maida) – 1/2 cup
Salt – 3/4 tsp
Oil – 1 tbsp
Egg – 1
Warm Water – 7 or 8 tbsp (depends on the size of the Egg)
Oil for drizzling
Eggs – approx 4 eggs, well beaten (optional)
Method for Rotis:
1. Combine the 2 Flours – Atta and Maida and add Salt and mix.
2. Add in the 1 tbsp of Oil and rub it into the flours.
3. Break 1 egg and combine the same way as the Oil.
4. Add in little Water at a time to form a dough. Be careful not to use too much. The dough should be just a little softer than Chapati dough.
5. Knead for a couple of minutes.
6. Drizzle a little Oil over the dough, coat it with the Oil and cover and allow it to rest for 15 min.
7. After 15 min. remove the cover and knead for a minute.
8. Heat a Tawa for the Rotis.
9. Divide the Dough into approx 8 equal balls.
10. Like for Chapatis, take one ball and flatten between the palms.
11. Dust in some All Purpose Flour and roll to form Rotis.
12. The Rotis need to be thinner and bigger than Chapatis – keep dusting to help with rolling.
13. Place on the hot Tawa and allow it to cook till you see the dough color change and bubbles start to appear.
14. Flip the Roti and pour about 1/2 a beaten Egg on the Roti.
15. Smear the Egg and then flip the Roti once again very carefully.
16. Allow the Egg to cook for a couple of minutes.
17. Drizzle some Oil on the outside of the Roti on the Tawa to the Oil rolls into the center to help cook the Egg.
18. With a spatula, loosen the Egg from the Tawa.
19. Smear a little Oil on the top side of the Roti and flip once again.
20. Allow the bottom side to cook for just a minute and take the Roti off the Tawa and place it on a plate.
For Garnish:
Onions – to taste, fine sliced
Green Chilies – to taste, fine chopped
Cilantro – lots, fine chopped
Lemon or Lime Juice – to taste
Chutney (mint or cilantro) – to taste
Assembly of the Rolls:
1. Heat the Chicken if it has cooled down and take off the pan off the heat.
2. Add in the fine sliced Onions, finely chopped Green Chillies, Cilantro, Squeeze of Lime and mix well.
3. Divide the Chicken into as many as the number of Rotis to be made.
4. Place some Chicken on the Roti to the side close to you for easy rolling.
5. Put some Chutney of your choice over the Chicken.
6. Roll the Roti with the chicken away from you to form a tight roll.
7. Wrap with foil to keep warm or put in a toothpick to keep it from unwrapping.
8. Serve hot.
Tips:
1. Use tortillas or regular left-over Chapatis for a quick bite.
2. Use Chutney of your liking.
3. Add in some Pickled Onions for an extra crunch.
4. Roll some shredded cheese for kids (or any cheese lovers).
5. Make it vegetarian – roll up some Masala Musroom, Paneer Bhurji or any other left over dry vegetables.
6. Make it special- substitute the Chicken with Mushrooms in the same recipe.
Gatte ki Subzi has earned its place amongst Rajasthani fare. Dumplings made of chickpea flour (besan/gram flour) are cooked in a flavorful and tangy yogurt gravy. Enjoy this Gatte ki Sabji recipe with rice or with chapati – either way, it makes for a hearty, homey meal. You won’t regret making this curry dish.
This Vegetarian Frankie is protein-packed and a great snack or a meal. It is enticing enough to get the adults salivating as well. Great for lunches, snacks, parties, picnics or road trips, Frankies are a going to be well loved by all and at any time of the day. This recipe was inspired by Deepika Agarwal and, honestly, we have to say that we had a lot of fun experimenting with it. This recipe is very versatile and definitely a keeper.
Prep Time: 10 min
Cook Time: 20 min
Makes: 6 frankies
For Paratha:
All Purpose Flour / Maida – 1 cup
Salt – 1/2 tsp
Oil – 1 tbsp
Potato – 1 small, boiled, peeled and grated
Warm Water – 1 or 2 tbsp, as needed
Oil – enough to drizzle
All-Purpose Flour for dusting
Method (for Paratha)
1. In a bowl, mix the All-Purpose Flour and the Salt together.
2. Add in the OIl and rub it into the All-Purpose Flour to incorporate well.
3. Add in the Potatoes and again crumble in, same as the oil.
4. Add 1 tbsp of Warm Water at a time to form a stiff dough.
5. Knead for a 2 minutes, drizzle and coat the dough ball with Oil, cover and allow it to rest for 15 min.
6. After 15 min., knead once more, and divide the dough into 6 equal parts.
7. Heat a Tawa/Skillet on medium heat till it is nice and hot.
8. Take one part of the dough and roll onto a smooth ball and press between your palms to form a disc.
9. Dip the disc in some additional All-Purpose Flour and roll into a chapati.
10. Make the roti a little thinner than a chapati as the Maida tends to shrink.
11. Once rolled out, place on the hot Tawa.
12. Move the roti just a bit to avoid sticking to the tawa.
13. Allow the color to change just a bit and some bubbles to appear.
14. Flip the Roti once that happens and allow it to cook on the other side for just a couple of minutes.
15. Increase the flame to the highest and using tongs, place the Roti on the flame.
16. Allow it to balloon up.
17. Take off the flame and keep in an insulated container till ready to make the rolls.
For Filling:
Paneer – 4 oz / 100 gms
Potatoes – 2 small, boiled, peeled and grated
Salt – 1/2 tsp or to taste
Coriander Powder / Dhaniya Powder – 1/2 tbsp
Garam Masala – 1/2 tsp
Amchoor Powder (Dry Mango Powder) – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Oil – 1 tbsp
Green Chillies – finely chopped, to taste
Onions – finely sliced, as needed
Cilantro – finely chopped, as needed
Lemon/Lime Juice – to taste
Method (for filling):
1. Crumble the Paneer and add in the Potatoes.
2. Mix but be gentle not to make a paste of the mixture.
3. Add in the spice – Salt, Coriander Powder, Amchur, Garam Masala & Red Chili Powder.
4. Mix again to ensure that the spices don’t clump up to one area and are well distributed.
5. Heat Oil in a non-stick pan or a kadhai.
6. Add in finely chopped Green Chillies and then the Potatoes and Paneer mixture.
7. Mix gently and allow the filling to get heated all the way through for just a couple of minutes.
8. Once hot, turn off the stove/flame and add in finely sliced Onions and Cilantro.
9. Squeeze Lemon or Lime juice to taste and give it one final mix.
10. Transfer to a bowl to allow the mixture to cool down to make cylindrical rolls to fill in the roti.
Assembly:
1. Place the Roti flat and spread some Chutney on one half of it.
2. Place the Filling Roll on the chutney side and start rolling.
3. Roll on the clean side and secure with a toothpick.
4. Serve hot.
Tips:
1. To make it for kids, add some cheese and serve with ketchup.
2. Add additional vegetables to sneak veges into the snack.
3. This is a great lunch box item for kids and adults.
4. Great for meal-on-the-go.
After a lot of (over) indulgence during the holidays, its time to get back to hearty, homey comfort foods. Daal Dhokli is simply a bowl of warmth and goodness. From the state of Gujarat, Dal Dhokari is made by cooking spiced chapati dough with spiced toor daal. The end product is a delicious one pot meal. If you have some Gujarati Daal leftover, Daal Dhokli is a quick meal. However, for those of you who don’t have any Gujarati Daal on hand, don’t worry. This Dal Dhokri recipe is for you – from scratch!
Prep Time: 30 minutes to cook daal (prep other steps during this time)
Cook Time: 40 minutes
Serves: 4-5
Ingredients:
For Daal:
Toor Daal – 1/2 cup dry (washed, soaked for 30 mins (optional) and drained)
Whole Raw Peanuts – 2 Tbsp
Fenugreek Seeds (Methi) – 1/8 tsp
Water – 2 cups
For the Dhokli:
Chapati (Whole Wheat) Flour – 1 cup
Chickpea Flour (Besan) – 1 Tbsp
Ajwain (Carom Seeds) – 1/4 tsp
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Oil – 1 Tbsp
Warm Water – 1/4 cup + 2 Tbsp
For Seasoning:
Oil – 1 Tbsp
Ghee (Clarified Butter) – 1 tsp
Cinnamon Stick – 1 inch piece
Cloves – 4
Mustard Seeds – 1/2 tsp
Ajwain (Carom Seeds) – 1/4 tsp
Dry Red Chili – 1
Asafoetida (Hing) – 1/4 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves – 1 sprig
Ginger – 2 tsp (minced)
Green Chilies – to taste (minced)
Frozen Green Peas – 1 cup
Tomato – 1 large, chopped
Water – 5 cups
Salt – 2 tsp or to taste
Jaggery – 2 Tbsp or to taste (sugar or brown sugar may be substituted)
Tamarind Pulp – 1 Tbsp or to taste
Red Chili Powder – 1/2 tsp or to taste
Garam Masala – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Lemon/Lime Juice – to taste
Cilantro (Coriander Leaves) – chopped, for garnishing
Ghee or Oil – drizzle over the top at the time of serving
Method:
1. In a pressure cooker, add drained Toor Daal, Peanuts, Fenugreek Seeds and 2 cups Water. Pressure cook for 2-3 whistles for soaked daal or 5-6 whistles for unsoaked daal. Allow pressure to go down by itself before opening pressure cooker.
2. In a bowl, add Chapati Flour, Chickpea Flour, Ajwain, Turmeric Powder, Salt and Red Chili Powder – mix well.
3. Add 1 Tbsp Oil and mix again to incorporate the oil into the flour.
4. Add Warm Water little at a time to form a stiff dough. Knead for 1-2 minutes.
5. Drizzle a few drop of oil and coat the dough ball. Cover and let dough rest for 15-20 minutes.
6. In a large pot, heat Oil and Ghee. Once hot, add Cinnamon Stick, Cloves, Mustard Seeds (allow them to pop), Ajwain, Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves, Ginger and Green Chilies. Mix.
7. Immediately add Green Peas and cook for 1 minute before adding Tomatoes. Mix.
8. Add cooked Daal, 5 cups Water, Salt, Jaggery, Tamarind Pulp, Red Chili Powder, Garam Masala, Cumin Powder and Coriander Powder.
9. Allow mixture to come to a boil.
10. Meanwhile, knead dough once again and divide into 2-3 portions. Lightly grease rolling surface and roll out dough balls into thin discs (thinner than chapati). With a sharp knife or pizza cutter, cut dough into small diamond shapes (roughly 1 inch pieces).
11. Once Daal comes to a boil, reduce heat to medium and add in dough diamonds while stirring. Roll out remaining dough and add diamonds quickly.
12. Cover and cook for approximately 30 minutes, stirring in between. Dhokli should not have a raw taste.
13. Once cooked, switch off stove and add Lime or Lemon juice to taste.
14. At the time of serving, garnish with Cilantro Leaves and drizzle Oil or Ghee over the top.
Taking out Tamarind Paste or Pulp from Tamarind may be one of the easiest things for some but not for some! The store bought paste jars are really convenient to have around but if you follow a few easy steps – it can be just as simple for everyone.
ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
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