Gujrati Dhokery

INGREDIENTS FOR DHOKERY

Semolina ½ kg
Gram Flour 250 gm
Sour Curd ½ kg
Fruit Salt 2 tbsp diluted in little water
White Cumin Seeds 1 ½ tsp

INGREDIENTS FOR CHATNI
Cocom 50 gm
Kashmiri Red Chili 6 soaked for 4 hours
Garlic 1 tbsp

METHOD
Soak cocom and red chili for 4 to 6 hours, cook both 1 cup water grind well with garlic paste, heat ¼ cup oil add cumin 1 tsp whole add the chatni cook for 5 minutes and remove, serve with dhokery.

METHOD FOR STEAMING DHOKERY
Grease your mold take ¼ batter from soaked semolina mixture, add to it ¾ tsp fruit salt mixed with ¼ cup water add to the batter, mix and pour in molds, top with dash of chili powder, white cumin, chopped coriander leaves, cover and steam for 10 minutes serve with chatni.

Soya daal

Ingredients
Moong ki daal 250 gm wash and soaked for 1 hour in 1 cup water
Salt 1 tsp
Chili powder 1 tsp
Garlic 1 tsp
Turmeric ½ tsp
White cumin whole ½ tsp
Soya 1 cup chopped
Oil ¼ cup
Chopped onion ½ cup
Button red chilies whole 4 to 6
Tomatoes 2 sliced
Chopped green chilies 2
Coriander leaves 2 tbsp
Method
Soak daal in 1 cup of water for 1 hour, add in a pan and boil for 10 minutes, remove foam which comes on top then add in salt, chili powder, garlic, turmeric, white cumin whole, cook till daal nearly tender and water dries. In another pan heat oil ¼ cup fry chopped onion with button red chilies, add tomato slice, chopped green chilies and fry well, add boiled daal, fold in soya, mix and leave it on dum. Lastly add chopped coriander leaves and green chilies before serving.

Pallay pakorian

Ingredients
Mash ki daal ka ata 1 cup
Moong ki daal ka ata ½ cup
Salt 1 tsp
Soda by carb ¼ tsp heaped
Bondi 1 packet soaked in water
Yogurt 1 kg whipped
Cream ½ cup
Caster sugar 3 to 4 tbsp
Tamarind chatni 1 cup
Cabbage 1 cup sliced
Onion 1 sliced
Papadi crushed 1 cup
Method
Mix together caster sugar, yogurt, cream and pinch of salt, keep aside, put both the flour in bowl, add in salt, soda by carb, mix well with water, beat very well, then fry flat dahi wadas made with hands, remove and soaked in warm water, remove from water, press and remove all water.
To assemble
In a earthenware platter, spread dahi wadas then soaked bondi, spread with whipped yogurt mixture, top with Papadi, sliced cabbage and onion, lastly sprinkle chat masala and tamarind chatni.
Ingredients for tamarind chatni
Tamarind pulp 1 cup
Brown sugar 2 tbsp
Dried ginger ½ tsp heaped
Cumin roasted and crushed 1 tsp
Salt ½ tsp
Crushed red pepper 1 tsp
Pinch of red color
Method for chatni
Cook altogether until thick.

Lahori harisa

Ingredients
Wheat 250 gm soaked overnight and boiled
Beef boneless ½ kg
Onion 1 large
Chili powder 1 ½ tsp heaped
Salt 1 ½ tsp
Grinded green chili 1 tsp
Ginger garlic 1 tbsp
Turmeric ¾ tsp
Spinach 2 cups finely chopped, boiled and blended
Ingredients for kababs
Beef mince 250 gm
Garlic 1 tsp heaped
Salt 1 tsp
Chili powder 1 tsp
Chat masala 1 tsp
Green chilies finely chopped 2
Allspice ½ tsp
Method for kabab
Put all in a chopper, chopperized well until smooth, make into very tiny long kababs, shallow fry in frying pan keep aside. Soak wheat overnight, boil next morning until tender and blend.
Method for beef
Boil beef with all the given ingredients and 3 cups water, cover and cook until done, shred finely, mix with blended wheat mixture add boiled spinach, mix well add fried kababs to it, lastly give baghar with desi ghee. Serve hot garnished with some more kababs on top.