Methi Dhokli

Most Gujarati/Rajasthani people have heard of Daal Dhokli. The idea is to cook square flat pieces of atta (flour) in a Daal preparation. Methi dhokli is something similar: You cook square flat pieces of atta in a methi curry! I personally love this preparation :D

Ingredients:

3 cups chopped methi
2 cups wheat flour
3-4 green chilies (chopped)
1 tsp minced garlic
1/4 tsp rai (musturd seeds)
1/4 tsp jeera (cummin seeds)
salt to taste
1 tsp oil for atta and 1 tsp oil for tadka

Preparation:

1. In a bowl, take the flour, 1 cup chopped methi, 2 chopped green chilies, 1 tsp oil and salt to taste. Knead the flour with minimal amount of water, so that it is easy to flatten the kneaded flour.
2. Once the flour is kneaded, flatten the flour on a plate using a rolling pin, to a thickness of about 3 mm and cut into small rectangular pieces. Keep the pieces aside, in a manner that they don't stick to each other.
3. In a pan, take 1 tsp oil and add rai and jeera to it for tadka.
4. Add chopped green chilies (about 2), minced garlic, salt and the remaining chopped methi. Add 2-3 cups of water and let the methi cook.
5. When the water starts boiling, add the rectangular cut pieces of kneaded flour to the mixture and let it cook for 7-10 minutes. Stir occasionally. If at any point you think the flour is sticking to pan, or the water is too less for it to cook well, add a cup of water to the mixture.
6. When the flour seems well cooked, the dhokli is ready!
7. Serve is a bowl, with a tsp of ghee for taste.

p.s.: For BB who might want to cook this sometime and can't find me on the phone :P

Vegeterian Chili

Chili is this American dish for which I have caught a fancy. The main reason being, there are so many vegetables in it! Ofcourse the more important reason being its tasty :P This is the second year I'm making chili for the department chili cook-off. Last year's chili happened to be a little too tangy, this year I made up for it :D
















Ingredients:

2 cups rajma (red kidney beans)
1/2 green bell pepper
1/2 red bell pepper (chopped)
1 small zucchini (chopped/grated)
2-3 sticks of celery (chopped)
1/2 cup corn
1 small can diced tomatoes
1.5 small can tomato puree
1 tsp minced garlic
1 medium sized onion (chopped)
McCirmick chili seasoning
1 tsp red chili powder
1 tsp garam masala
salt to taste
1/2 tsp rai (musturd seeds)
1/2 tsp jeera (cumin seeds)
1 tsp oil
jalapenoes and cheese for garnishing

Preparation:

1. Soak the rajma overnight and boil them until soft.
2. In a pan, take 1 tsp of oil and add rai and jeera seeds (musterd and cumin seeds). Then add onion and cook until brown.
3. Then add minced garlic, tomato puree, diced tomatoes, bell peppers, celery, zucchini and corn to the pan. Add salt, garam masala, red chili powder and McCormick seasoning to the pan. Add about 1/2 cup water and cook. Cover the pan for better results. Cook for about 15-20 minutes so that all the veggies get cooked well.
4. Add the kidney beans to the mixture and cook for 5 minutes.
5. Garnish with cheese and jalapenoes.
6. Chili is ready!!!