Dhokli nu Shaak–Gujarat Special

For this month Indian Cooking challenge –  Srivalli chose the dish from Gujarat- Dhokil nu Shaak. I was not sure if I will be able to participate for this month as I was not totally prepared . in the last minute , I made it for dinner.
Ingredients
For Dhokli
Besan – 1/2 cup
water – 1 3/4 cup.
Red chilli powder – 1/2 tsp
salt – per taste
Method
Mix the besan , red chilli powder , salt with water to a smooth consistency. Heat a non stick pan and pour the mix . Keep stirring continuously in a low medium flame until the mixture thickens. Pour into the greased plate and allow it to cool. cut into squares and keep it aside and start preparing the gravy.
ingredients for gravy
Mustard seeds – 1/2 tsp
cumin seeds – 1/2 tsp– 2 crushed
turmeric powder – 1tsp
red chilli powder – 1 /2 tsp
Sour cream – 1/4 cup with 1/4 cup water ( Instead of sour cream you can use buttermilk
cumin / coriander powder  - 1 tsp
asafoetida – a pinch
oil – 2 tsp
Method
Heat 2 tsp of oil and add mustard seeds , cumin seeds , garlic cloves
once it splutters , add other spices ( turmeric , chilli powder , cumin coriander powder , asafoetida , salt ) and cook for few mins until the flavor blend together,
Now add the buttermilk mixture and dhoklis.  Simmer and cook for 5 –7mins.
Serve it immediately.
You can have it roti or even with plain white rice.

Lauki Halwa

Ingredients
Lauki grated – 4 Cups ( Peel outer skin and seeds inside and grate it )
Sugar – 2 cups
Ghee – 3 tbsp.
Cardamom powder – a pinch
cashew / almonds – handful ( both together )
Saffron ( kesari ) – a pinch.
Milk - 1/4 cup

Preparation
Peel lauki and remove the seeds inside. Grate it, Take the pressure cooker, Add 2 tbsp ghee and saute grated lauki for 5 - 10 secs.  Add 1/4 cup of milk ,  then pressure cook for 1 whistle.

Wait for sometime until the pressure is released from cooker , then add Sugar and cook for 10-15 mins. Stir frequently.

Add cardamom powder and saffron. Cook until all the moisture evaporates and it turns into pudding  consistency. When done turn off and allow the halwa to cool.

Add 1 tbsp of ghee in a kadai and toss the cashew/almonds.

Remove the nuts and add it to halwa before serving.



Lauki Halwa

Paneer Tikka Masala

I made this for the Thanks giving pot luck we had with our friends this year. I was not sure what to take for the potluck and then decided to make something with paneer.
This is the first time I made paneer tikka masala and it came out well.
I read many recipes for the same and finally adapted the recipe from cookingandme blog

Below is the recipe details
Ingredients for making Tikka

1. Paneer -  14 oz. ( I used the store bought paneer ) – cubed
2. Bell pepper – cubed ( a few ) – I used different colored ones.
3. Onions – cubed
4. Chilli powder – 1 tsp
5. Turmeric powder – 1/2 tsp
6. Corainder powder – 1 tsp
7. Garam Masala – 1 tsp
8. Yoghurt -  3 tbsp
9. Salt – to taste
10. Kasoori methi – 1/2 tsp.
11. Ginger garlic paste – 1/2 tsp
12. Oil – 1 – 2 tsp

Method
Mix all the ingredients ( 1- 11 above ) and marinate it for atleast 30 mins.
Heat a tawa or wide pan, Add the 1 – 2 tsp oil . Add the marinated paneer , bell peppers and Onions.
Cook it until the paneer and vegetables is toasted well and keep it aside.
Note : Make sure to keep the flame on medium – high heat . You can add the paneer and vegetables separately also . I don’t have the skewers , so I directly charred both together in the pan.

Ingredients for Masala

1. Onion – 1 ( big ) – minced
2. Tomatoes – 3 ( medium ) – pureed
3. Coriander powder – 1 tsp
4. Cumin seeds – 1/2 tsp
5. Chilli powder – 1 tsp
6. Ginger Garlic paste -  1 tsp
7. Kasoori methi – 1 tbsp
8. Cream – 1/4 cup ( I used half n half milk )
9. Salt – to taste
10. Coriander leaves
11. Oil – 1 – 2 tbsp.
12. Garam masala – 1/2  tsp

Method
Heat oil in the pan , Add the cumin seeds and allow it to splutter. Add the minced onions and saute until it turns brown. Then add the Ginger – garlic paste and saute for few mins
Now add the Tomato puree ,  spice powders ( corainder , garam masala , turmeric , chill powder ) and salt and allow it to boil for 20 seconds ( add  1/2 cup water if reqd )
Once the raw smell goes and the mixture gets thickened , Add the cream , Paneer tikkas , kasoori methi and corainder leaves and gently stir the masala.
Switch off the flame and serve it with hot rotis or jeera rice.