Cravings#3 Chambura Upkari (Mangalorean/Konkani Bhel)

Prep Time - 10-15 mins

Cooking Time - Nil 

Ingredients :

2 Cups Puffed rice 

2 Tbsp Coconut oil 

1 Cup Chopped onion 

1/2 Cup Chopped Tomato

1/4 Cup Grated Carrot 

1 Tsp Finely Chopped Green Chilli 

2 Tbsp Chopped coriander leaves 

1 Tsp Sambhar /Rasam powder 

1 Tsp Salt 

1 Tsp Lemon juice 

Method :

1. In a mixing bowl take chopped onion, tomato, Grated carrot, green chilli. 

2. Add salt, sambhar /Rasam powder and now add puffed rice and oil. Stir it well and garnish it lemon juice and chopped coriander. 

3. Serve the spicy puffed rice, fondly called as Chambura upkari in konkani households along with tea /coffee. 

Cravings#2 Khichiyu or Khichu or Papadi no lot

Prep Time - 5 mins

Cooking Time - 10 mins

Ingredients :

1.25 cups  Water

1/2 Cup Rice Flour 

1 Finely Chopped Green Chilly (Spiciness As per your taste) 

1/4 Tsp Baking soda 

1 pinch Carrom seeds

1/4 Tsp Cummin seeds 

1/2 Tsp Salt 

1 Tbsp Groundnut Oil (for serving) 

1 Tsp Pickle Masala (for serving) 

Method:

1. In a pan boil water, add chilly, Cummin seeds, carrom seeds, salt and baking soda. Let it boil for 3 - 4 minutes. 

2. Now add rice flour and stir until it is mixed and has no lumps. 

3. Close the lid and allow it to simmer on a low flame for 6 minutes or until the rice flour is cooked. 

4. Now serve it hot and steaming, sprinkling it with Groundnut oil and pickle powder. 

Cravings# 1 - Gujarati Daal Dhokli

Prep Time - 10-15 mins

Cooking Time - 30 mins

Ingredients - 

FOR DAAL:

▢½ cup toor dal, washed, rinsed and soaked 

▢1½ cup water

▢1 tsp oil

▢2 tbsp peanuts

▢1 tsp ghee / clarified butter

▢1 tsp mustard

▢½ tsp cumin / jeera

▢1 chilli, broken

▢pinch hing / asafoetida

▢few curry leaves

▢1 tomato, finely chopped

▢1 tsp ginger garlic paste

▢1½ cup water

▢¼ tsp turmeric

▢¾ tsp kashmiri red chilli powder

▢¼ tsp cumin powder

▢½ tsp coriander pwoder

▢¼ tsp garam masala

▢small piece jaggery / gud

▢¾ tsp salt

▢1 tsp lemon juice

▢2 tbsp coriander, finely chopped

FOR DHOKLI:

▢1 cup wheat flour / atta

▢¼ tsp turmeric

▢½ tsp kashmiri red chilli powder

▢¼ tsp ajwain / carom seeds

▢½ tsp salt

▢2 tsp oil

▢½ cup water

Method - 

Cooking Daal :

1. In a cooker take ½ cup washed and soaked toor dal, 1½ cup water, 1 tsp oil.

2.  Keep 2 tbsp peanuts in a small bowl. 

3. Pressure cook for 5 mins or until the dal is cooked well. 

4. Allow the steam to fizzle out of the cooker. Remove the boiled peanuts and keep it aside. 

5. Stir the daal to mashed consistency. 

Making Dhokli :

1. In a large mixing bowl take 1 cup wheat flour (you may add 1 Tbsp) Besan ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain, ½ tsp salt and 2 tsp oil. 

2. Combine well until the spices are mixed well. 

3. Add ½ cup water and knead it into Smooth and soft dough. 

4. Take a ball sized dough, dust with wheat flour. 

5. Roll to slightly thick consistency like chapati. 

6. Heat a tawa and roast the chapati. 

7. Cut into diamond shapes or size of your CHOICE. 

Making Daal Dhokli:

• in a large kadai heat 1 tsp ghee and splutter tempering.
• further add 1 tomato, 1 tsp ginger garlic paste and saute until tomatoes turn soft and mushy.
• add in cooked dal, 1½ cup water and mix well adjusting consistency as required.
• also add ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder and ¼ tsp garam masala.
• combine well making sure all the spices are mixed well.
• additionally add cooked peanuts, small piece jaggery, ¾ tsp salt and 1 tsp lemon juice.
• once the dal comes to a boil, drop in dhokli pieces and give a good mix well.
• cover and boil for 10-15 minutes or until dhokli is cooked completely.
• finally, add 2 tbsp coriander and enjoy dal dhokli with hot steamed rice.