Aloo Tokri Chaat (Potato Basket)

Who says tasty thing cannot be healthy?? This Baked Aloo Tokri Chaat (Potato Basket) will prove this old saying wrong. With minimal ingredients and no oil, this recipe is sure to tempt everyone.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Serves: 12 servings

Ingredients:

For Potato Basket:

Potatoes 4 medium sized
Black Pepper Powder 1 tsp
Cornflour 2 tbsp
Salt to taste
Baking spray


For Filling:

Corn Kernels 1/2 cup
Red chili 1 tbsp
Green chutney 2 tsp
Chopped onion 1 medium
Chopped tomato 1 medium
Chopped coriander
Chaat masala 1 tsp
Salt to taste


Directions:

1. Preheat the oven at 350*F.
2. Peel off and grate the potatoes, add cornflour, salt & pepper.
3. Spray the muffin tray with the baking spray or oil and set the potato mixture in the greased muffin tray, giving it a shape of a basket.
4. Bake them for 30 minutes or until they turn golden brown.
5. Meanwhile, mix all the ingrdients (except the green chutney) for making the filling and keep it aside.
6. Take these out in the serving plate and put in some filling.
7. Top it with a little green chutney and serve hot.


My Variations:
- While grating potatoes, I prefer grating half of them with the bigger holes and the rest with smaller. That actually gives more density and binding to your basket.


Tips & Tricks:
- Ensure that the filling does not have too mmuch moisture in it else it will make the basket all soggy.
- You can make various different filling for the basket ranging from cheese, lentils, beans, etc. Potato Basket go with anything and everything.

Happy Cooking!

Roasted Pumpkin Soup

The history of pumpkin soup begins with the celebration of Haitian Independence in 1804. Today, the traditional pumpkin soup known as "soup joumou," is made and served to friends and family in Haiti in remembrance of their fight for freedom. It is a popular Thanksgiving dish in the United States and can be served hot or cold.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Serves: 6 servings

Ingredients:

• 1 kg edible pumpkin (or butternut pumpkin)
• 1 tablespoon Olive oil
• 1 teaspoon dried chilli
• 1 teaspoon thyme powder
• 1 large onion
• 1 large potato
• 3 cloves garlic
• 1 carrot
• 1 stick of celery
• 1 litre hot vegetable stock
• Salt and Pepper to taste

Method:

1. Roughly chop the pumpkin, onion, potato and carrot and put them in a deep bottom pan.
2. Drizzle the olive oil and keep roasting them without covering the lid till they get soft and slightly caramalised at the edge.
3. Sprinkle the spices over the pumpkin with some black pepper.
4. Meanwhile, roughly chop the celery and add it to the pan as well.
5. When the pumpkin  and the vegies are cooked and caramalized, add the vegetable stock and let the mixture cool down a bit.
6. Once the misture is cooled down, blend it to a smooth paste and turn on the flame. At this point, add in the salt as per taste.
7. Add in a little more water until you achieve the desired consistency.
8. Do not bring the soup to boil but just heat it enough. Serve it with a dash of cream and your favourite bread.


Tips & Tricks:
- Do not add the salt along with the vegies because the moment you add salt - the vegies start ozing water which prevents them frmo getting caramalized. So resist!
- You can use chicken stock instead of vegetable stock. Sometimes, when I dont have any at hand - I simply use water. Believe me, it doesnt affects the taste in any way.
- Try not to add too many vegies else that will overcome the taste of pumpkin. You definitely want to taste pumpkin if you are having pumpkin soup!

Happy Cooking!

Daal Dhokli (Wheat Dumplings in Lentil Soup)

This being the first recipe of my blog, I thought it would be good to start with something authentic and very close to my heart.

This dish is not only tasty but equally healthy. We don't need any expertise to make this at home and it is a boon for working women. Too quick, too easy and too tasty. :)

Rajasthani Dal Dhokli

There are 2 versions of dal dhokli - one Gujrati and one Rajathani. Today we will be learning how to make Rajathani Dal Dhokli. Generally the dal is made of only 2 dals but I prefer five combination dal (panchmel dal) as it is healthier and equally tasty with regards to the original version.

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Serves: 4 servings

Ingredients:

For dhoklis: 
1 cup - Wheat flour
1 tsp - Red Chilli powder
Salt - to taste 
1/2 tsp - Cumin seeds
1/2 tsp - Fennel Seeds
1/2 tsp - Garam Masala powder 
1 tsp - Ghee/Oil 
1/4 tsp - Baking Soda (optional)
Water - as per need 


For dal: 
1/4 cup Toor Dal
1/4 cup Moong dal
1/4 cup Masoor Dal
1/4 cup Chana Dal
1/8 cup Hari Dal (half amount of other dals)
1 tbsp Ghee/Oil
1/2 tsp Mustard Seeds 
1/4 tsp Cumin seeds 
1/2 tsp Garam Masala 
1 Onion (chopped) 
1 Tomato (chopped) 
2-3 Whole Red Chillies
1/2 tsp Red chilly powder 
1/2 tsp Turmeric powder 
Salt
Coriander leaves (chopped)
Mint leaves (chopped)


Method:

For Dhokli:
1. Take the wheat flour, red chilli powder, garam masala powder, salt, Fennel seeds and cumin seeds.
2. Add the ghee and water and knead everything into a smooth dough (not too loose or too tight). You can add in some baking powder for more soft dhoklis or eliminate this part.
3. Make small balls from the dough and press those balls with your palm to form thick discs.
4. Make an impression in the centre of the pressed wheat dough discs with your thumb.
5. Take a vessel and boil some water in it. Once the water is boiling for 5 minutes, add in your dhoklis and let them boil for 4-5 minutes.
6. Take out your dhoklis and keep them aside.

For dal:
1. Wash and soak all the dals together for 1-2 hours.
2. Drain the water and pressure cook the dals together in 4 cups of water with turmeric powder and salt.
3. Open the pressure cooker and mash the dals to form a smooth soup like consistency.
4. Take a heavy-bottomed pan. Heat the ghee and add in the mustard seeds and cumin seeds along with the whole red chillies.
5. Once the seeds crack, add the chopped onions and saute for a few minutes.
6. When onions turn light yellow, add in the chopped tomatoes and again saute for 1-2 minutes.
7. Add the cooked dal, garam masala powder and red chilli powder and cook everything in simmer mode till the dal starts to boil.
8. Now, add the already prepared dhoklis to the cooking dal and let them cook for at least 15-20 minutes. You can put on the lid if you want.
9. Finally, put off the gas and server hot garnished with the coriander and mint leaves.


My variations:
- You can eliminate the step where you boil the dhoklis and can simply add the dhoklis directly to dal. It takes a bit longer to cook thoroughly but taste-wise, its just the same.


This dish is perfect for cold winters. Hope you liked the recipe and will try at your home. Do let me know your comments/suggestions.


Happy reading!