Name:  Hemaben Panchal

Address: New Pavapuri Apartment, F/16 , fourth floor, Opp Ozone Aagan, New Vadaj,

Ahmedabad  – 380013

Phone No:  7698872081, 7016134127

 Ingredients for Mix Chola Veg Dhokli with Kadhi

Red Chola (cowpea) – 1 cup

Garlic – 10 cloves

Cumin seeds

Green chillies

Ginger

Turmeric powder

Red chilly powder

Coriander Cumin powder

Ingredients For the Dhoklis:

Bajri (pearl millet) flour

Methi (Fenugreek seeds)

Coriander leaves

Green garlic

Red chilly powder

Turmeric powder

Coriander Cumin powder

Ajwain (carrom seeds)

Oil

Ingredients  For the Kadhi:

Besan (gram flour)

Dahi (curds)

Jaggery

Green chilly – ginger paste

Coriander leaves,

Curry leaves

Salt

Method of Mix Chola Veg Dhokli:

Soak the chola (cow peas) overnight and boil in the pressure cooker until two whistles.  Now for the dhoklis, take the bajri flour and add green chilly – ginger paste, salt, red chilly powder, turmeric powder, coriander cumin powder, green garlic, methi, coriander leaves and ajwain. Now add a little oil and knead a dough using water as needed. Now roll out the dough like chapatis and cut each chappati into diamond or square shaped dhoklis. In a kadai, heat some oil and add rai, jeera and hing. Then add green chilly-ginger-garlic paste and mix the boiled chola. Season the chola with red chilly powder, turmeric powder, coriander cumin powder and boil well. Chola dhokli is ready to serve.

Method of  Kadhi:

For making the kadhi, add besan to the curds. Add salt, jaggery, green chilly-ginger paste and boil everything together. For tempering, take some ghee in a kadai and add cumin seeds, cloves and curry leaves. Garnish with finely chopped coriander leaves.

For serving, in a bowl take chola dhoklis and pour kadhi over it.

 Mix Veg Paratha with chutney

 Ingredients:

Wheat flour

Methi (fenugreek leaves)

Palak (Spinach)

Pudina (Mint leaves)

Coriander leaves

Green garlic

Red chilli powder

Oil

 Ingredients For the chutney:

Coriander leaves

Onion

Tomato

Jeera (Cumin seeds)

Rai (mustard seeds)

Garlic

Red chillies

Oil

Dahi (curds)

Hing (Asafoetida)

Curry leaves

Cinnamon

Turmeric powder

Method of Mix Veg Paratha:

Knead a dough for paratha using the wheat flour, adding salt and oil. Wash all the leafy vegetables. Now divide the dough into equal parts and make round balls. Flatten each ball using your hands. Now sprinkle red chilly powder and lay the mixed leafy vegetables. Gather the dough and seal it thoroughly. Now roll out the stuffed ball of dough and make parathas over the tawa using oil as required.

Method of chutney

For the chutney, first make a paste from the coriander and chillies. Make a paste from the onions, tomatoes and garlic. Take some oil in a pan and add rai and jeera. Now add Hing and curry leaves. Add the tomatoes, onions and garlic paste to this and let it boil. Season this mixture with turmeric powder, red chilly powder, coriander cumin powder and salt . Add some curds to this mixture and boil. The chutney is ready to eat.

Ingredients Achari Paratha:

Wheat flour

Salt

Oil

Red chilli powder

Keri-methi pickle (pickle made from grated raw mango and fenugreek seeds)

Method of Achari Paratha:

Knead a dough for paratha using the wheat flour, adding salt and oil. Now divide the dough into equal parts and make round balls. Roll out the parathas. Apply oil over the paratha and sprinkle red chilly powder. Now apply the pickle over the paratha. Fold the paratha into half and then quarter. Now roll out the parathas and fry over the tawa using oil as required. Serve the Achari paratha with curds and chutney.