Dabeli (Gujarat & Mumbai's Famous Street Food)

Hello Foodies!

Today I am going to share one of my favorite snack recipes with you. Dabeli!

It is a very popular street food of Gujarat and Mumbai. You can find Dabeli stalls almost in every city of Gujarat and in Mumbai as (Kutchi Dabeli). Everyone loves Dabeli. If it’s a 5 year child or a 50 year adult. People have it at anytime of the day.

The most wonderful part of this dish is it has all interesting ingredient. World most unique vegetable potato, fruits like pomegranate pearls and grapes, crunchy masala peanuts and salty nylon or thin Sev. Also it is served in a split bun called Pav in India. It’s delicious and filling. It is made with a perfect blend or spice, salt, sweet and tangy flavors all at a time. 

We love Dabeli in my family and I am sure once you try this yummy recipe and taste it you will also fall for it;)

Dabeli

 Serving: 5-6 People (Serving per person 2)

Preparation time: 15mins

Cook Time: 15 mins

Ingredients for Dabeli Masala

5 medium peeled & boiled Potatoes 

1 large onion finely chopped

 2 large or 4 medium red tomatoes

3 tbsp. Dabeli Masala powder

1 tbsp. oil

1 tbsp. butter

2 tbsp. or little more sugar (as per taste)

1 tsp. red chilly powder 

3 tsp. lemon juice

1/4 cup of water

Salt to taste 

Ingredients for Stuffing and Garnish: 

10 hamburger buns (Pav) or regular half cut buns (Pav)

1-cup masala peanuts (Moongphali) or spicy peanuts 

1/2 cup grated coconut (optional)

1-cup fresh pomegranate pearls 

1 tbsp. fresh pomegranate pearls

1-cup red, green or black grapes chopped in half

1 cup thin Nylon Sev for Dabeli spread 

1/2 cup thin Nylon Sev for garnish while serving Dabeli

1/2 cup of date-tamarind chutney / sauce

1/4 cup of spicy red chilly garlic chutney

1/2 cup of finely chopped coriander

1/2 cup finely chopped onions to serve on top

Method:

As mentioned for ingredients wash, boil & peel 5 medium potatoes. Then smash / crush them fine with potato crusher. Add salt, sugar, red chilly powder & 2 tbsp. of Dabeli masala powder to it. 

 

Now in a nonstick pan heat oil and butter. Once heated add onions to it and cook them till they get translucent, changes the color & start releasing the oil. Now add finely chopped tomatoes and cook them till they get soft and diluted into liquid or gravy form. Now add 1tbsp. of Dabeli masala powder and pinch of salt to the gravy and cook for 30 seconds or minute. As you see the oil starts releasing from the gravy add the masala mixed smashed potato mixture to it. Then add 1/4 cup water and stir it upside down. Now add lemon juice and stir it upside down till you see the masala is well blended in the mixture. and the texture of masala gets smooth or easy to spread even.

 

 

Now spread the mixture in the plate or blow evenly. Garnish it with chopped onions, pomegranate pearls, chopped grapes, nylon Sev and coriander leaves evenly on the spread as shown in pictures. 

 

 

Take a flat pan and heat it warm the hamburger buns with spreading little butter on topside of the buns. Now split or open the bun in half and spread red chilly and garlic chutney on both the side. Then spread sweet date tamarind chutney on each side and press the Dabeli spread on bottom side of bun. Garnish it with onions, pomegranate and Sev in a very little portion. Close the bun and serve it. 

 

 

You can also serve it with date tamarind chutney and chilly garlic chutney on side. 

Sabudana Khichdi

 Hello everyone!  During this auspicious festival of Navratri, many people fast for a day or more. I fast on the eighth day of Navratri i.e. Ashtami. And whenever I fast, my hubby is very happy. Not for any other reason, but only since he loves to have all the dishes made during fast – even if it is just a potato subzi or Rajgira Halva, Pakoda’s, Sabudana Vada or Sabudana Khichdi. I also love all of them. But today on hubby’s demand I have made Sabudana or Tapioca Khichdi.

Sabudana (or Tapioca, as it is called in English) is a starch extracted from Cassava root. Cassava root is native from Brazil and has spread throughout Americas. The plant was later spread by Portuguese and Spanish explorer to Africa, Philippines and West Indies. Now it is cultivated throughout the world. In India, the term "tapioca" is used to represent the root of the plant (Cassava), rather than the starch. In Vietnam, it is called bột năng. In Indonesia, it is called singkong. In the Philippines, it is called sago. In Malaysia it is called "Ubi Kayu".

The name tapioca is derived from the word tipi'óka, the name for this starch in the Tupi language of South America. This Tupí word refers to the process by which the starch is made edible. However, as the word moved out of Brazil it came to refer to similar preparations made with other esculents.

Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods. Tapioca is gluten-free, almost completely protein-free, and contains practically no vitamins. In Britain, the word tapioca often refers to a milk pudding thickened with arrowroot, while in Asia the sap of the sago palm is often part of its preparation.

During the festival season in Northern India, Sabudana is usually consumed during Fasts (Vrat in Hindi), either prepared as a "Khichdi" (savory) Sabudana Khichdi or Kheer (sweet). During Holi (the festival), Sabudana papad (fried in Desi ghee) is the most popular. Sabudana Khichdi is a very popular dish of Gujarat too.The dish can be served as breakfast or full meal. 

So here I share you the trick to make a non-sticky/non-lumpy, soft, mouth watering recipe for the famous “Sabudana Khichdi”.

 Serving: 4

Cook Time: 20 mins

Prep Time: 6-8 hrs (Soaking of Sabudana requires about 6-8 hrs.)

Ingredients:

1 cup Sabudana / Tapioca

2 medium size Potatoes – peeled and cut in small cubes

2-3 pcs Green Chilies – chopped

½ - 1 tsp. Red Chili powder (optional)

1/4 tsp. Black pepper powder (or more – as per taste)

2 tsp. Sugar

¼-1/2 cup of Crushed Peanut powder

1 tbsp. Oil

1 tsp. Ghee / Clarified Butter

3 pcs of Cloves

1 tsp. Cumin Seeds

4-5 pcs of Curry Leaves

1 tbsp. Peanuts (you can add more if you like them)

1 tbsp. Cashews

1 tbsp. Raisins

1/2 tbsp. Fresh Lemon juice OR 1 tbsp. Ready Lemon Juice

Salt / Rock Salt / Sendha Namak per taste

¼ cup Chopped Cilantro / Coriander leaves to garnish

Preparation:

Prep 1: The first step to make soft and non-sticky Sabudana Khichdi is to wash and rinse the Sabudana in a bigger bowl, drain all water from it and let them soak for at least 5-6 hrs. or more. Follow the method after the Sabudana increases in size and are ready to cook. You can see pictures to get clear idea.

            

Prep 2: Wash medium size potatoes and cut them in cubes. Soak them in water till you prepare the rest of the stuff and remove them right before you start making the dish. Also chop the chilies and keep the nuts ready.

       

Method:

In a non-stick pan heat oil and ghee together. Once heated add cloves and cumin seeds. As they splutter, add peanuts. Roast peanuts for 30-40secs and add cashews and raisins. Stir for couple of seconds and add washed and rinsed cube cut potatoes and cover the lid. Check the potatoes after 2-3 mins, stir them and add chopped green chilies to it and cover it again. Now cook the potatoes for couple more mins then open the lid and check the potatoes by pressing one of them if they are cooked well.

            

If they are cooked add Sabudana along with salt and sugar and stir it without breaking well cooked potatoes. Cover the lid and cook the Sabudana for 3-4 mins more. Again open the lid and you will find that Sabudana color has changed from white to translucent. Now stir them and you will find them sticky and lumpy. 

 

 

Now, add the crushed peanuts powder to it stir well and cook it with covered lid for at least 3 mins. Again open the lid stir and you will find that peanut powder has separated the lumps of Sabudana.Now, add lemon juice  and stir it.

Garnish it with fresh coriander leaves. Enjoy:)

Note: I have not added red chilly powder here. But, if you add it, then it will bring beautiful color.

Sooji (Semolina) ka Halwa

 Hello Everyone!

It’s been a little long of a break in putting up more delicious recipes for the foodies. So, now coming up with one more delicious recipe, which is a traditional dish Sooji (Semolina) Ka Halwa.

Halwa is served in the Indian Subcontinent and also in various different versions in Eastern Mediterranean & Eastern European countries. It can be made with numerous ingredients. But, most commonly it is made with semolina, sugar (or other sweetener) and ghee (clarified butter) or vegetable oil as primary ingredients. Depending on the place & culture, different dry fruits or dates are added as garnishing.

It’s my favorite dish to have for breakfast or dessert or simply whenever I have a sweet tooth. This traditional dish is In India it’s a mom’s recipe, almost everyone in India is aware of this dish. And it’s made on all and any occasion. It is also made as Prasad (Holy offering) for Satyanarayan Pooja.

The specialty of Sooji ka Halwa is it rises 4 times from the original quantity (of sooji). It is easy & quick to cook and it tastes heavenly.

Sooji (Semolina) ka Halwa

Prep Time: 5 Mins

Cook Time: 25 Mins

Serving: 4

Calories: 200 / Serving

Ingredients:

1 cup coarse Semolina / Sooji (Suji)

1 cup Ghee / Clarified Butter

1-¼ cup Sugar

4 cup Milk / Water (I prefer Milk)

1 tbsp. Warm Milk (to soak the saffron)

¼ tsp. Cardamom Powder

¼ tsp. Nutmeg Powder

1 tbsp. Raisins

1 tbsp. Sliced Almonds

10 – 12 hair / pinch of Saffron

Method:

In a bowl, add saffron to warm milk. Now on a stove, heat a non-stick pot and heat the milk till it comes to boil once. You can also boil the milk in a microwave.  On another stove, heat a nonstick pan and add ghee / clarified butter and as it melts add sooji to it. Roast the sooji by stirring continuously with spatula till its color changes to pink. Note that as you add sooji and start stirring, it will get harder or tougher to move the spatula. Once the sooji is roasted, it will start getting easier to move the spatula and the ghee will begin to release. Meanwhile, the milk must have come to boil. Now add the milk to roasted sooji and increase the heat and let the milk mix (seep) into the sooji. As the milk seeps in, the quantity of the sooji would rise to about 4 times the original measure of sooji. Once the milk evaporates, make sure to reduce heat to medium and add Raisins & Sugar to it. Stir it constantly and roast it for 4-5mins till the ghee start releasing. Now add the milk with saffron to it and stir well. You can press a spoon or straight spatula in the Halwa to check if it’s ready.  If it spatula stays firm or stand still without falling, Halwa is ready. Turn off the stove and add cardamom & nutmeg powder to it. Mix again and garnish it with sliced almonds and pistachios.

Note 1: As mentioned you can add water or 2% Milk also to Halwa instead of regular milk.

Note 2:  As seen in pictures I have added saffron straight into the milk while boiling it, instead of adding the saffron at last.

Note 3: Be very careful while adding milk to the sooji as it will splatter and is likely to cause a burn to your skin instantly upon contact, if you are not careful to avoid it.