Skip to main content

Dhoka Tarkari-Besan ki Subzi

Tarkari in oriya means curry and is typically made of vegetables.Dhoka in hindi or oriya means to decieve,delude or cheat.This is mede of Besan or gramflour chunks cooked in a onion-tomato masala gravy and served as a curry. Hence, the 'dhoka'.

This is a family recipe which is quite tasty and a good accompaniment to rice-dal fares.

If there are no vegetables to make a curry,this becomes a convenient and tasty substitute.

Ingredients (serves 4)
For the Gramflour bits
Besan or gramflour- 1 bowl
Red chilli pd-1 tsp (to taste)
Dry Mango pd(Amchur)-1 1/2 tsp
Baking or cooking soda- a pinch
Salt- to taste
Water- to get desired consistency

Gravy
Onion-2 small
Tomatoes-2
Cumin seeds-1/2 tsp
Oil

PASTE
Onion- 1/2
Ginger- 1 inch
garlic- 6 cloves
Green Chilli- 1 or 2 (as desired)

Powders
Turmeric pd-1 tsp.
Red chilli pd(opt.)-1/2 tsp
Cumin (Jeera)pd-1-2 tsp
Coriander (Dhania)pd- 1 1/2 tsp
Curry pd- 1 1/2 tsp
Garam Masala-a sprinkle
Salt- to taste
water-1 to 1 1/2 bowl
Chopped coriander leaves-to garnish

Mix contents to make gramflour batter.Make it semi thick-fluid enough to pour with a spoon.
Heat about 2 tbsp of oil and pour 1/2 or 1/3 of batter like a thick pancake,enough to cut into pieces.
when one side gets brown,turn and cook other side till brown.
Make 2 to 3 pancakes and cut into inch-sized rectangular pieces after cooled.

Heat oil,add cumin seeds.
Fry onion till light brown.
Add paste and fry till dry.
Fry tomatoes till soft and add spice powders.
Let it change colour and add water.
Stir and let boil till gravy thickens.
Add fried gramflour bits and cook for 2-3 minutes till slightly soft.
Sprinkle coriander leaves and garam masala.
Serve immediately.

Comments

Post a Comment

Popular posts from this blog

Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt....
1 comment
Read more

Papita ke Kofte(Green Papaya Dumplings in Gravy)

For Kofta Raw (green) papaya- 1 Salt- 1.5 tsp Chilli powder- 1 tsp (to taste) Besan- 1/2 cup Ajwain- 1/2 to 1 tsp Water - as reqd For Gravy Tomato Puree (Thick)- 1 cup Onion grated- 2 Ginger- garlic paste- 1 tbsp Turmeic powder- 1 tsp Coriander powder- 1.5 tsp Cumin powder- 1 tsp Chilli powder- 1 tsp Garam Masala- 1 tsp Chopped Coriander leaves- to garnish Oil- as required Salt- as per taste Water- 1.5 cup Can sprinkle a little black salt(kala namak) if u like the flavour- I love it To make koftas Grate the papaya. sprinkle salt and leave for sometime. Papaya lets go of water. Squeeze out water, add salt,chilli powder,ajwain and 2-3 tbsp besan. Form balls, if balls are tight, roll in dry besan and fry.Test fry one. Or else, Mix besan with salt and water to form batter. dip koftas and fry. Drain and keep aside For gravy Heat Oil.Add ginger-garlic paste and fry well. Then, put in grated onions and fry till golden. Pour in tomato puree and fry till it changes colour to a dark blood red. ...
1 comment
Read more

Papad Curry

The Name has got me quite a few 'Umms' and 'Ayes' from people when I offered to make it for them. But, the unique taste and flavour is quite tasty and is enjoyed by many. A welcome break from usual vegetable curries. The recipe was given to me by an aunty and is quite a combination of strong flavours like onion-garlic in the paste and calming flavours like curd. It is different from the typical Rajasthani Kadhi. INGREDIENTS Masala Papad – 4 Masala papad here means Urad dal ki papad commonly ingrained with peppercorns or green chillies. Can use Punjabi masala papad or similarly flavoured papad Onion (large) -1 Garlic- 6 Turmeric powder- 1 tsp Red chilli powder- 2 tsp Coriander powder- 1 ½ tsp Asafoetida (Hing)- A pinch (Optional) Curd (Not sour)- 1 ½ cup Cumin seeds- 1 tsp Water- 1 cup (Depending on consistency of curd) Salt- to taste Oil- to shallow fry and for preparation Fresh coriander leaves- to garnish Break the masala papad into 4 pieces and shallow fry or deep f...
1 comment
Read more