Ww Rajasthani Dal Potli Recipes

SIMPLE COLOCASIA (TARO OR ARVI) VEGETABLE

Steps:

• Heat oil in a pot.
• Once hot, add the ginger and stir-fry for a few minutes until the raw smell is gone.
• Add mustard seeds and allow to sizzle.
• Once they stop sizzling, add curry leaves , green chillies and asafoetida powder. Stir-fry for a minute or two.
• Then add the dry spices. Mix and stir fry for a minute.
• Fold in the tomatoes alongwith 1/4 cup water to allow them to cook until softened.
• Mix well and cook on low-medium heat for 7 minutes.
• Then add the yoghurt and mix thoroughly.
• Allow to cook for a few minutes.
• When the oil separates from the masala, add the boiled, peeled and chopped colocasia.
• Mix well to coat the colocasia in the masala.
• Cook on low heat for 8 minutes.
• Then, garnish with corriander leaves and serve hot with rotis(Indian flatbreads) and a dal curry on the side.
• Enjoy!

AMERICANIZED DAAL BAATI (INDIAN-RAJASTHAN)

Steps:

• BAATI (AMERICAN DROP DUMPLINGS).
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• Mix flour, sooji, baking powder, and salt in a mixing bowl. Add milk and stir to make a soft dough. Add more milk or flour, depending on if dough is too thin or too stiff.
• DAAL.
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• Wash both dals together. Add 2 cups water, a pinch of turmeric and cook dal in pressure cooker 1 whistle and low heat for about 15 min;let pressure release naturally.
• Mix 1/2 tbs Garam masala, 1 tsp Red chilli powder, 1/4 tsp Haldi (turmeric) powder, 1/4 tsp Dhania pwdr(coriander)in 1/2 cup water to make thin paste. Put ghee in a pan and heat.
• Splutter 1 tsp cumin seeds, 1/2 tsp mustard seeds, & 1/4 tsp coriander seeds. Add ginger and the paste of spice powders. Fry for a minute, then mix it into the dal. Add 2 cups of water, salt and stir well. Drop dumpling dough into dal and simmer for 15 minutes without removing cover. Add lemon juice. Garnish with chopped coriander & serve.

RAJASTHANI DAHI VADA

Steps:

• Soak moong-dal vada for 4-5 hours.
• While serving, squeeze out the water.
• Put it in a serving plate.
• Beat the curd along with sugar and pour over the vadas.
• Also pour the tamarind chutney and sprinkle all the masala to taste.
• Garnish with chopped coriander.

LOW-FAT POTLUCK CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 inch baking pan with the cooking spray.
• In a skillet, heat the oil over meidum heat.
• Add the ground turkey,onions,bell peppers and garlic.
• Cook until turkey is browned and vegetables are tender.
• Stir in the tomato paste, crushed tomatoes, salt, basil, oregano and pepper.
• Simmer,covered for 5 minutes.
• Pour the meat; mixture into the prepared baking pan.
• Sprinkle with the shredded cheeses.
• In a small bowl, combine the sour cream and Italian seasoning.
• Break the crescent rolls apart and roll each triangle flat, slightly enlarging.
• Srpead one teaspoon of the sour cream mixture in each triangle.
• Roll up as directed on the package.
• Place on top the cheese.
• Bake for 30 minutes.

WW RAJASTHANI DAL POTLI

Steps:

• Chop mixed veggies and keep aside.
• You may also grate fresh cottage cheese alongwith the veggies (in total veggies and cottange cheese should be equal to 1 cup).
• Boil Toor dal and keep aside.
• Pour 4 cups water in a pot.
• Add the boiled Toor dal.
• Allow it to cook on low flame while you prepare the potlis'.
• For this, put the whole wheat flour in a bowl.
• Add 1 tsp.
• oil, a pinch of salt, ajwain seeds and water as required.
• Knead well to make a dough.
• Pinch off equal sized balls from the dough (about 5-6).
• With the help of a rolling pin, flatten out each ball on a floured board till you get a disc of diameter 3 inches each.
• Put 1 tbsp.
• of veggie mixture in each disc.
• Put a little water on the edges of each disc (on its circumference).
• This is required to seal the potli.
• Now, carefully lift one side of the disc, the bottom half is what I start with, and fold it over the top half.
• Press on the edges to seal, adding a little more water if required.
• Seal firmly.
• Then, once again, fold from the right to the left side, and press on the edges firmly to seal.
• Ultimately, you should have a triangular shaped basket, which somewhat resembles a little pot pourri basket.
• Likewise, do for all the balls of dough.
• Your potlis' are now ready.
• Keep aside.
• Now, add turmeric powder, 2 tsps.
• salt, a chopped tomato, 12 curry leaves, red chilli powder, garam masala powder, jaggery and lemon juice to the lentil curry (dal).
• Stir well.
• Carefully, lower the potlis' into the dal.
• Allow them to cook in the dal mixture until they are soft (taste a bit of the potli after about 15-20 minutes to check if it is ready or not. If it is still very chewy, it means, you have to let it cook some more).
• Now, heat 1 tbsp.
• oil in a pan.
• Add mustard seeds, 8 curry leaves, a pinch of asafoetida and a whole red chilli to it.
• Once the mustard seeds stop spluttering, remove from heat and spoon this seasoning into the dal.
• Stir well.
• Garnish with corriander leaves and coconut, if you desire.
• Remove from heat.
• Serve hot all by itself.
• This is a one-dish meal.
• If you are a rice eater, you may pour the lentil curry over a bowl of hot steaming cooked white rice and have it hot alongwith some yoghurt on the side.