Dal Dhokli (Dal with spiced up roti)

Recipe contributed by Dhara Balwa

Dal Dhokli is a well known Gujarati dish. As most of the Gujarati savories, this dish is also spicy, sweet and tangy at the same time. I have heard the recipe was invented to use up the left over dal and make it a one dish meal. The dal is let to come to a boil and the pieces of spiced up roti known as Thepla are added and heated up until cooked. It is a very simple to make and satisfactory at the same time. Of course, there are some variations to the preparation now. Some people add stuffed 'potlis' commonly filled with shredded coconut and some spices or filling of their liking. I like the simple one. In this recipe below, you can add boiled peanuts but as I was preparing it as lunch for my son and he is in a nut-free class in school, I didn't add them but the peanuts taste delicious with this. Also, I use lime juice for the sourness but some people do use tamarind pulp or raw mango slices instead. And one last thing, I know some people who drizzle some oil and sprinkle some dry ginger powder on the Dal Dhokli when served. Feel free to try the versions as per your liking. This recipe is medium on spice level but I believe that quantities of salt, sugar, sourness and hotness is all subjective depending on a person's liking and spice tolerance.

Serves: 2
Prep time: 25 min Cook time: 15 min
Difficulty level: Medium
Spice heat: Medium

Shahi Veg. Biryani

Recipe contributed by: Dhara Balwa

Here is the recipe of my favorite dish in the world. I can never have enough of it as long as it is done right. The Indian restaurants here disappoint me as I find their Biryani more sort of Pulao. A good Biryani, in my view, should have the fragrance of exotic spices, Basmati rice with a hint of saffron. Also, my portions of vegetables and dals and beans are usually bigger compared to roti and rice ( I can totally opt those carbs out of my meal). So, my recipe contains more quantity of vegetables compared to rice. And it seems to enhance the taste because this layered Biryani is famous in 3 continents! :)

My mouth is watering right now just writing about it.:) Looks like Biryani is going to be on the table in very near future. However I must add, it is a very elaborate process. You can make short cuts but it doesn't taste the same. I have tried all the ways and for me, this is the only way to have best flavors. You will never get it wrong. Just be prepared to give time to it.



Photo by Dhara Balwa

Serves: 8-10
Prep time: 30 min Cook time: 60-70 min
Difficulty level: Medium
Spice level: Medium

Mango Cream Kofta Curry

Recipe contributed by Shilpa Balwani, Gujarat, India

While growing up, one of the things to look forward in summer vacations in India was the mango season. My breakfast, lunch, snack, dinner all consisted of sweet and cool mangoes. Mango recipes are incorporated in various dishes like sweet and savory Mango Kadi, Kulfi, Shrikhand, Icecream, Lassi, Salads, Kheer, etc. With summer right around the corner, this Mango Kofta curry would be a refreshing dish to try. A twist to the Malai Kofta curry recipe, this is another rich contribution from my cousin, Shilpa Balwani.

Image contributed by Shilpa Balwani

Serves: 5
Prep time: 40 min Cooking time: 30 min Fry time: 15 min
Difficulty level: Medium

Dudhi Kofta Curry

Recipe contributed by: Shilpa Balwani, Gujarat, India

I consider Kofta curries as one of the feast dishes as they have a very elaborate process. They are the special occasions food. Kofta can be prepared in different ways. This recipe calls for dudhi/lauki which is such a summer vegetable. It has cooling properties and contains lots of water. Enjoy this Shahi recipe contributed by my cousin, Shilpa, who creates such tasty and good looking food.

 

 

 Image contributed by Shilpa Balwani