For Dhokli


1 cup Wheat flour
1/4 cup Chick peas (Besan) flour
2 tbsp. Oil
1/2 tsp. Chili powder
1/4 tsp. Turmeric powder
Salt to taste


For Dal


1/4 tsp. Cinnamon-clove powder
1 cup Red gram (Tuvar) dal
2 tbsp. oil or ghee
1 tsp. Mustard
1 tsp. Cumin
2 tbsp. Peanuts
3 Green chilies (few Curry leaves)
1 tsp. Chilli powder
2 tsp. Coriander powder
1 tsp. Cumin powder
1/2 tsp. Turmeric powder
1/4tsp. Asafetida powder
1 tbsp. Ghee (optional)
2 tbsp. Coriander leaves
Salt to taste


1. Wash all dal, soak in water and keep aside for 1 hour.


For Dal:


1. Use a large deep saucepan or convenient container.
2. Put dals, add water, and add turmeric and salt.


For Dhokli:


1. Mix flour and all other ingredients.
2. Add very little water gradually making stiff dough.
3. Take a lump of dough, shape into a thin cylinder.
4. Pinch of bits of dough, about the size of an almond.
5. Roll each into a round, press with palm and make a saucer like depression with thumb.
6. Repeat for all dough.


To Proceed:


1. While making dhoklis, put dal to boil.
2. Scatter in all dhoklis, little by little. Stir so that they have not stuck in lumps.
3. Allow to simmer for 15 minutes. Add more water if too thick.
4. Add all dry masalas of dal, except clove cinnamon powder, asafetida and garam masala.
5. Press a dhokli between fingers; it should break easily, to be done.
6. Also dal should be thoroughly cooked.
7. In a small saucepan, heat ghee, add cumin and mustard seeds, allow spluttering.
8. Add green chilli, curry leaves, asafetida and 2-3 pinches red chilli powder
9. Add clove cinnamon powder and add spluttering seasoning to boiling dhokli.
10. Add garam masala, lemon juice and coriander, stir and check taste for spices, salt and lemon.
11. Simmer until wateriness is gone and liquid is of thick dal consistency.
12. Serve piping hot with lime pickle and homemade ghee, to make a meal by itself.


Making time: 1 hour


Makes: 6-7 servings


Shelf life: 2 days refrigerated


Note: The same dough may be made extra and a few 'bhakris' (small thickish rotis) roasted to go along with the dal dhokli. If using many hours after making, and the dal has become semisolid, no problem. Just add some boiling hot water, and reheat to bring it to a boil. Check taste and adjust!

Ingredients:


110g flour (1/4 pound)
110g cornmeal (1/4 pound)
2 tbsp. baking powder
110g sugar (1/4 pound)
1 tsp. salt
1 cup water (or as desired)
(Some people use egg and butter but I prefer to use this simple recipe) 


Method:


Mix the flour, salt, baking powder and cornmeal together in a bowl then mix the sugar in the water making it very sweet. Ensure you make a dough, take small portions and roll them into small balls, long or any shape that you so desire; then you are ready to fry.

N.B.To make fried dumpling simply take out the cornmeal and sugar and follow through with the same procedure.

*other delights are Gratercake, Drops and Gizzarda. All three are made with coconut as an ingredient along with sugar. However flour is used to make a base for the coconut.

All of you have probably heard of these items but I can assure that no one has tried these with your little nationality touch. Therefore, I will not go much into detail. I will only focus on the twist in these dishes. Also as a vegetarian I will only focus on these aspects.


Pizza (Vegetarian)

Note: Step 4 is to be done when the pizza is half cooked in the oven.

Tacos


Lightly cook onions, garlic, ginger, with a little lemon spray, Add vegetables like potatoes, tomatoes, olives, okras, and kidney beans. Now use this as fillings for the tacos along with your regular fillings.