Dhuska | Dal Crepes

Dhuska is a Bhojpuri dish & made for festive preparations. This is actually a  deep fired dish but I made it a pan fried to make it healthy & got this idea from vaishali sabani's blog. I enjoyed them with no guilt & felt awesome. Here I have added both methods of making them.

Prep Time-8hrs (Soaking & grinding) | Cooking Time-5mins | Yields-3servings

Ingredients

1Cup rice 

1/2Cup chana dal

1/4Cup urad dal

1/2Cup onions finely chopped 

3Green chili's minced 

2Tsp cumin

Oil

Salt

Directions

- Soak the rice, chana dal & urad dal overnight. Grind them to a smooth batter by adding little water at a time. Batter should be thick & not watery.

- Mix salt, cumin, onions & green chili to batter. 

Method 1:

- Heat a pan with oil for deep frying. Once the oil is hot enough add a full ladle of batter to oil. 

- Deep fry it till it cooks well. 

- Remove on to a tissue paper to drain the excess oil. 

- Repeat the same with rest of the batter

Method 2:

- Heat a pan with 1 Tsp oil. Add a full ladle of batter to pan & allow it to cook. Now flip to other side & allow it to cook on both sides. 

- Repeat the same with rest of the batter.

- Serve them with Ghugni or along with a chutney & enjoy. 

Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Ghugni

Ghugni is an East Indian dish, which is also enjoyed as an evening snack. I used yellow peas in this curry but you can replace them with white peas or black gram. Ghugni can also be served as a side dish with roti or pulka's. I served it along with Dhuska & the combo tasted very delicious.

PrepTime-20mins | Cook Time-20mins | Soak Time-6hrs-8hrs | Yields-2servings

Ingredients

1Cup yellow peas 

2Cups water

2Green chili's

1Medium onion chopped

2Tomatoes finely chopped 

1Tbs ginger garlic paste 

2Tsp coriander cumin powder

1Tsp garam masala powder

2Tsp chilli powder (Adjust the spiciness as needed)

1Tsp turmeric

1Tbs tamarind pulp

2Tsp cumin

1Tbs oil

Cilantro / Coriander for garnish

Salt 

Directions

- Soak chickpeas overnight & pressure cook with 2cups of water & pinch of salt for 1 whistle. Check if they are cooked perfectly. If not cook them for one more whistle. 

- Heat a pan with oil. To that add cumin seeds & allow to splutter. Now add onions & fry them till they are translucent. 

- Add ginger garlic paste to pan & fry till the raw smell goes off. Add tomatoes to pan.

- Add tamarind pulp, coriander cumin powder, chili powder, garam masala & turmeric to pan.

- Mix them to the gravy. Next add chick peas & salt to pan. Close with a lid & allow them to cook for 5min on low heat.  

- Adjust salt & chili powder if needed & garnish gravy with coriander leaves. 

- Ghugni is ready to serve. 

Note: 

- You can replace tamarind juice with lemon juice. 

- Allow the curry to cool down before mixing the lemon juice.

Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Aloo Fry | Potato Fry | Bangaladumpa Vepudu

Potatoes fry or aloo fry is a very much enjoyed dish in indian household. There are different ways of making this dish but I'm sharing a recipe which is little healthier & lighter on our stomach's.

Cook time-30mins | Prep Time-10mins | Yields-4servings

Ingredients 

3 Potatoes peeled & cubed 

1Tbs + 1Tsp besan 

1Tbs red chili powder

Salt

3Tbs oil 

1Tsp mustard 

1/2Tsp turmeric

Few curry leaves 

Directions

- Heat a vessel with full of water. Bring water to boil. To that add cubed potatoes. 

- Boil them for 5 mins & check if they done. You can use a tooth pick to check if the potatoes are cooked or not. Strain water & keep them aside. 

- Heat a pan with 1Tbs oil. To that add mustard & curry leaves. Allow mustard to jump & then add potatoes to pan. 

- Now fry the potatoes on medium heat for 5mins by stirring them once in a while.

- Add besan & 1Tbs oil to pan. Fry them for 5mins while stirring in between @ medium heat. 

- Next add chili powder, salt & turmeric along with 1Tbs oil. Stir fry the potatoes while mixing the ingredients.

- Fry them for another 5mins @ medium heat while stir frying once in a while. Once the potatoes look crisp switch off heat. 

Note: 

- You can replace besan with rice flour. 

- Reheat the curry for 2 mins before serving to have a crisp texture.

Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.