Chocolate ice cream | ચોકલેટ આઈસ્ક્રીમ | Homemade chocolate ice cream

Ingredients 

Heavy whipping cream - 1 cup,

Condensed milk - 1/2 cup, For homemade condensed milk recipe, click here.

Coco powder - 2 to 3 tbsp.

Video recipe - 

Chaas soda | Buttermilk soda | છાશ સોડા | kathiyawadi chaas soda | Refreshing buttermilk drink

Ingredients 

Yogurt - 1 cup,

Jaljeera masala - 1 tsp,

Roasted cumin powder - 1/2 tsp,

Black salt - 1/2 tsp,

Coriander &cumin powder - 1/2 tsp,

Black pepper powder - 1/8 tsp,

Asafetida - 1/8 tsp, 

Salt - to taste,

Club soda - 1 cup.

Recipe video - 

Cocoa fruit pulp ice cream

Ingredients 

Cocoa fruit - 1,

Heavy whipping cream - 1/2 cup,

Condensed milk - 1/4 cup,

Milk - 1/3 cup.

Recipe video - 

Dal dhokdi | દાળ ઢોકળી | Kathiyawadi dal dhokdi | Gujarati authentic dal dhokli | No onion No garlic

For dhokli

Wheat flour - 1/2 cup,
Gram flour - 1/2 cup,
Oil - 1 btsp,
Salt - to taste,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Coriander & cumin powder - 1 /2 tsp,
Coriander(finely chopped) - 1/4 cup,

Sugar - 1/4 tsp,

Lemon juice - 1/2 tsp,
Baking soda - a pinch,
Water - 5 tbsp or as per need.

Dal
Pigeon peas split/tur dal - 3/4 cup,
Tomato (finely chopped) - 1/2 cup,
Oil - 4 tbsp,
Clove - 2,
Cinnamon stick - 1 small,
Dry red chilli -2,

Star anise - 1 small piece,
Bay leaf - 1,

Dry fenugreek seeds - 1/4 tsp,
Mustard seeds - 1/2 tsp,
Cumin seeds - 1/2 tsp,
Asafoetida - 1/4 tsp,
Green chilli(finely chopped) - 1,
Ginger paste - 1 1/2 tsp,
Salt - to taste,
Lemon juice - 3/4 tsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Peanuts - 1/4 cup,
Jaggery - 2 tbsp,

Lemon juice - 2 tsp,

Garam masala - 1/8 tsp,
Water - as needed,
Coriander (finely chopped) - 2 tbsp (for garnishing).

Method

Wash and soak peanuts with enough water for 10 to 15 minutes.

Wash split pigeon peas well for couple of times. Soak with enough water for 15 to 20 minutes. Process of soaking lentil is optional.

In a large mixing bowl, add all the ingredients from the header of "For dhokli" section above except water. Mix well. Now gradually add water, little at a time and form soft dough. Cover prepared dough with 1/2 tsp oil and let it rest covered for 10  to 15 minutes.

In a pan, heat 4 cup of water over medium flame. Add salt, clarified butter and soaked split pigeon peas.

Let it cook covered till lentil becomes soft and mushy. Stir in between for even cooking.

Blend cooked lentils using hand blender or electric blender thoroughly util smooth.

In a pan, heat oil over medium high heat. Now add cinnamon stick, cloves, bay leaf, star anise, dry fenugreek seeds, mustard seeds, cumin seeds, asafetida, dry red chilli and curry leaves. Saute for few seconds. Now add chopped tomatoes followed with chopped green chili, grated ginger, turmeric powder and salt.

 Again sauce till tomato looks soft and mushy. Now add red chili powder. Mix well.

Pour in blended lentil followed with 1 cup hot water and soaked peanuts. 

Now cover with the lid and give it a boil over medium high flame. Stir in between.

Meanwhile, Divide prepared dough in 2 equal parts. Roll each part in round shape using dry flour. Rolled round should not be too thin or too thick. 

Now as per desire, cut into square or diamond shape pieces. 

Now add prepared pieces into hot boiling lentils one by one. Give it a gentle mix. Cook covered over medium flame for about 12 to 15 minutes or till dhokdi gets well cooked. Stir in between for even cooking. Add 1 cup hot water in between to adjust consistency of lentils. Lentils for dal dhokli should not be too thin or too thick, so adjust consistency accordingly.

Now add jaggery and garam masala powder. Mix well.

Switch off the flame. Add lemon juice followed with finely chopped coriander leaves. Give it a good mix.

 

Serve hot with or as a meal itself in lunch or dinner with plain rice, salad, buttermilk and papad.

Notes

Adjust amount of water as per consistency preference.

Add or omit any ingredients as per choice.

Oil can be replaced by clarified butter for better taste.

Garam masala can be skipped.

Lemon juice can be replaced by tamarind paste.

For video recipe - 

Tilkut chikki | તલવટ ચીક્કી | Til - gud chikki | Sesame seeds & jaggery sweet

Ingredients

Sesame seeds - 1/2 cup,

Clarified butter (ghee) - 1 tsp,

Water - 1 tbsp,

Cardamom powder - 1/8 tsp

Slivered pistachio - 1 tsp,

Slivered almonds - 1 tsp,

Jaggery (gur) - 1/4 cup.

Method

Dry roast sesame seeds over medium low flame until light golden color. Do not over roast sesame seeds. Let it cool down to room temperature.

Coarsely grind roasted sesame seeds in a mixer grinder with few pulses only. 

In a pan add jaggery along with water.

On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.

Now stir in ground sesame seeds,  cardamom powder and clarified butter. Put the flame on lowest possible.  Mix well

Now transfer prepared mixture on to the greased baking mat.

Sprinkle some slivered almond and pistachio on top. Roll out thin or thick as per like with greased rolling pin. To get even shape and size brittle pieces, place cuts while rolled mixture is warm.

Let it cool down completely. Break into pieces and store in air tight container.

Notes

Greased working surface or parchment paper can be used in place of baking mat.

Adjust amount of jaggery and sesame seeds as per your taste.

For full video recipe - 

Coconut chikki | ટોપરાની ચીક્કી | Nariyal chikki | Coconut & jaggery brittle

Ingredients

Dry coconut slices - 1/2 cup,

Clarified butter (ghee) - 1/4  tsp,

Jaggery (gur) - 1/4 cup. 

Method

Take dry coconut and slice it using slicer as per given below image. Cut slices into 1 inch long pieces.

Dry roast dry coconut slices on low to medium flame till it slightly change its color.

Remove in a plate and keep aside. In another pan, add jaggery along with clarified butter.

On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.

Now stir in roasted dry coconut slices. Mix well till each slice gets well coated with jaggery.

Turn off the flame and remove from the heat. Now transfer prepared mixture onto the greased baking mat. Roll out thin with greased rolling pin. To get even shape and size pieces, place cuts while rolled mixture is still warm.

Let it cool down completely. Break into pieces and store in air tight container.

Notes

Greased working surface or parchment paper can be used in place of baking mat.

Adjust amount of jaggery and dry coconut as per your taste.

For video recipe - 

Barley dhokla | Vagharela Dhokla | જવના વઘારેલા ઢોકળા | Jau ke tadke wale dhokla

Ingredients 

For batter (makes 3 medium size plate)
Barley - 1 cup,
Split Bengal gram (chana dal) - 1/3 cup,
Split Matpe/Black gram (urad dal) - 1/3 cup,
Yellow split mung beans - 1/3 cup,
Dry fenugreek seeds - 1 tsp,
Yogurt - 1/2 cup,
Water - 3/4 to 1 cup (for grinding),
Lemon - 1/2 slice (small) (optional).

For steaming process (for 1 medium size plate)
Turmeric powder - 1/2 tsp,
Garlic paste -1 tsp,
Red chili powder - to sprinkle on top,
Green chili(finely chopped) - 1 tsp,
Coriander(finely chopped) - 1 tbsp,
Salt - to taste,
Oil - 1 tsp,
Asafetida - 1/8 tsp,
Sugar - 1/4 tsp,
Eno fruit salt - 3/8 tsp,

Water 1 - 2 tbsp,
Oil -  for greasing the plates.

For tempering (for 1 medium size plate)

Oil -2 - 3 tbsp,

Dry red chilli - 1,

Mustard seeds - 1/2 tsp,

Cumin seeds - 1/4 tsp,

Asafetida - 1/8 tsp,

Sesame seeds - 1 tbsp,

Curry leaves - 5-6,

Salt - to taste,

Coriander leaves - 2  tbsp

Method

Wash & soak barley, split bengal gram (chana dal) and split black gram (urad dal), yellow split mung beans (mung dal) and fenugreek seeds for 6 - 8 hrs.

Drain all the water. Grind mixture with yogurt and water in a mixer jar or food processor. Grind until it gets right consistency. Consistency should not be too thin but little grainy.

Take out in a container and let it ferment covered for 8-9 hrs (over night is preferable). Put half lemon slice in it for better result. After fermentation, remove lemon slice, wash and reuse in steamer. Lemon slice prevents steamer to get dark while steaming.

Put steamer on medium high flame, filled with water (level of water should not touch the plate and amount of water is depending on size of steamer), a stand and a greased plate. Take batter and add all the ingredients listed under for steaming process above (green chilli, garlic paste, salt, turmeric powder, coriander leaves, asafetida, sugar, oil, eno fruit salt and water). Mix well. Pour into heated plate in steamer.

Sprinkle red chili powder on top. Steam covered for 12  to 15minutes or until pricked knife comes clear.  

Repeat above process / steps with remaining batter. Now take out plate and let it cool for couple of minutes. Cut in square or diamond shape. Serve warm dhokla with peanut oil.

For tempering 

In a pan heat peanut oil over medium flame. Add dry red chilli followed with mustard seeds, cumin seeds, asfetida, curry leaves, green chilli, sesame seeds and coriander leaves. Saute for few seconds.

Now add prepared 1 plate dhokla and salt. Mix well. Cook for 3 to 4 minutes over medium flame. Stir in between for even cooking.

Now add red chili powder, sugar and coriander leaves. Mix well. Turn off the flame and remove from the heat. Garnish with some coriander leaves. 

Serve vagharela dhokla with tea and chutney.

Notes
Can sprinkle cumin seeds, dry coriander seeds and roughly crushed black peppers on top.
Adjust the amount of ingredients from "For steaming process" as per your like.
Skip lemon in fermentation process, if yogurt is sour enough.
Eno fruit salt can be replaced by cooking soda.
Batter should not be too thin, else dhokla will not become spongy.
Amount of water in grinding process may vary as per quality of barley and lentils.

FOR THE VIDEO RECIPE -