Wednesday, August 11, 2010

Kachchi Dabeli

I saw pomegranates at the market while doing grocery and immediately my eyes popped. Kachchi Dabeli was on the cards. That is one ingredient that completes a Kachchi Dabeli. So, I got it and here is the recipe.

I replaced the dabeli pav with wheat bread and it tasted great but hubby thinks it tastes 'genuine' with the white pav. So next time, it will be with the white pav then :)

Siddhi Kachchi Dabeli masala (spice) packet (use 1/2 tbsp masala)
If you don't have the packet, below you will find the recipe to make this spice... its very easy to prepare.
Pomegranate seeds
5-6 Potatoes
Tamarind juice
Green chutney
1 Onion small pieces
Wheat Bread / pav

Boil and mash potatoes. Heat oil in a pan, add peanuts and roast a bit. Add potatoes and add the dabeli masala. Mix thoroughly. I would taste at this point to see if the mixture has good amount of masala taste to it.
Take a plate and arrange the following around it:
Potato masala mixture
Cut onions
Green chutney
Tamarind juice

On a pan melt butter and toast the bread / pav on both sides. Place both side open in the plate. On one bread apply the potato masala, green chutney, tamarind juice. Put pomegranate seeds and onions. Put the other slice and press. If required re-heat on the pan or serve as is. Delish!

Dabeli Masala (spice recipe)
Dry Red Chillies - 10-15
Coriander Seeds (dhania): 1 tbsp
Cinnamon Stick (taj): 2 sticks
Cloves (lavang): 10-15
Cumin seeds (jeera): 1 tbsp

Dry roast cinnamon and cloves in a pan until almost done on a medium setting. Add cumin seeds, red chillies & coriander seeds and dry roast together. A nice aroma will be set out and you will know its done.
Crush this all together and your masala (spice) is ready.

Cool Idli Salad

Idli is a savory cake made from rice and lentils. The Indian stores carry fresh batter or instant packets and I almost always take advantage of either. :)

I had this dish at a friends place and loved it. It is easy to prepare and tastes great and healthy too.

Idli batter (Gits idli packet)
Thin rice noodles (optional)
Shredded Cabbage (1/2 cup)
Shredded Carrots (1/2 cup)
1 Tomato cut length-wise
1 Onion cut length-wise
1 Capsicum cut length-wise
8-10 Curry leaves
Salt to taste
Lemon juice
Oil for tempering
Coriander leaves for garnishing

Make idlis from the batter and let cool. Break them into small bite size pieces.
In a pan heat oil for tempering. Add mohri (mustard seeds), jeera (cumin seeds) and after a few seconds add little hing (asfoetida powder) and very little halad (turmeric powder). Add curry leaves, saute for a few seconds. Add onions and saute for a minute. Add tomatoes and saute. Add capsicum, cabbage and carrot and saute to just tender. Add salt, mix well. Remove this mixture from pan and add the idli pieces. Garnish with coriander leaves.

I really like adding rice noodles to this so you would just cook them per the packet instructions and add these to the above salad.

After a while the flavors merge fabulously and the salad tastes great.