Daal-Dhokli with Fried Dumplings

Here is a variant of Daal-Dhokli that takes it beyond everyday food.

By the traditional method, the fried dumplings are filled with long bean stuffing. I have tried mashed pea stuffing and that works wonderfully too (I personally prefer it). So I am going to share both the recipes.

The dough used for the dumpling is the same as Dhokli dough. If you plan to add dumplings, then knead the dough a bit soft by adding just a bit more water and knead it a little longer.

Ingredients for the stuffing;

125 grams of long beans finely chopped OR 1 cup frozen green peas

1 tbsp oil

½ tsp green chilli paste (Cut green chillies in small pieces, add a few drops of lemon and grind into a fine paste.)

1 tsp of sugar

A dash of lime

Salt to taste

For mashed pea stuffing, grind green peas into a rough paste before you start

  1. Heat oil in a sauce pan
  2. Add chopped long beans / green pea paste to the oil.
  3. Add some salt. Mix. Cover with a lid and let it cook for sometime. Keep checking and stirring else the stuffing will burn.
  4. Add green chilli paste, sugar and some lemon juice. Stir. Cover with lid again and let it cook.
  5. Check the taste once the stuffing is cooked. Adjust lemon/ sugar/ salt to suit your taste.
  6. Let the stuffing cool.

Take even sized balls of the dough of about 3-4 cm diameter. Roll each one out in a circular shape on a platform with a rolling pin, use some wheat flour else the dough will stick to the platform.  Make sure the dough is thin and evenly flattened.

Pinch the outer line of the dough. Leave even gap between the pinches. Add a spoonful of stuffing on the flattened dough. Bring all the ends of the pinches together and seal. Take the tip off and gently flatten the top.

Heat some oil in a pan (enough to drawn the dumplings) and  deep fry the dumplings on a low flame till golden brown.

Make Daal- Dhokli first. You can add a few cashews and raisins while the daal is cooking.

Add these dumplings to the Daal at the end  after Dhokli is added and cooked.

Serve hot.


Baked macaroni with tomato and cream twist

Macaroni is a good idea any time of the day and if you can hold your hunger pangs for a few more minutes; bake it with a layer of cheese on the top. That makes it simply irresistibly yum…

Like you know, macaroni is a shape of pasta like Spaghetti, Fusill and Penne. The real difference is, Pasta dough contains egg. The dough macaroni is made out of, is eggless.

It’s a perfect one dish meal on a Sunday afternoon.

Experiment with the sauce (white, mushroom, pesto) .. add different combinations vegetables (bell peppers, baby corns, broccoli, onions).. and you will have a new dish each time you cook it.

Quantity – sufficient for 2 adults


3 cups of Macaroni

Some water for boiling

1 tbsp olive oil

A pinch of salt

  1. Boil macaroni like the way you boil pasta with a few drops of olive oil and a pinch of salt in it. It will take around 15-20 mins to cook.
  2. Drain all the water once the macaroni is cooked. Run cooked macaroni under cold water else it might stick together.


1tsp of Butter

1tbsp Olive oil

2-3 Shallots diced / 1 Onion sliced

1 cup Tomato Puree

Salt to taste

1/4th cup Fresh Cream

A pinch of Sugar

1 tsp Chilli flakes

A few Basil leaves chopped.

½ cup grated Mozzarella Cheese

  1. For the sauce. Heat some butter in the pan with olive oil to prevent the butter from burning.
  2. Add diced shallot / sliced onions and sauté a bit.
  3. Add tomato puree and salt to taste. Stir a pinch of sugar just to balance the tanginess of the tomato. Add chilli flakes and basil leaves
  4. Add macaroni to the sauce. Mix it well.
  5. Add the mix to the baking pot. Generously layer the top with Grated mozzarella cheese. Sprinkle a few more basil leaves and bake for 20 mins.
  6. Once the cheese melts and turns slightly brownish, take the macaroni out of oven.
  7. Feast on it with some bread if you like.

Homemade Tomato Puree

Cooking time of many complex dishes can be cut down considerably if the basic pastes, purees and masala mixes are made handy (At least the ones used frequently).

Tomato puree is one such ingredient that is used commonly across many cuisines.

I usually make tomato puree in a big batch.

This recipe isn’t quite what I planned to share today. But just as you begin to cook, you find some essential ingredient out of stock in the pantry. In my case, it was tomato puree.


1 kg Tomatoes.

½ cup of water.

Boiled Tomatoes

Boiled Tomatoes


  1. Wash and clean the tomatoes and cut them in halves.
  2. In a vessel, add the tomatoes and ½ cup of water. Do not add water in excess. Tomatoes tend to release water as they cook.
  3. Pressure cook for 10 mins on medium to high flame.
  4. Once the tomatoes are cooked fully, peel off the skin. Just pinch the tomato and gently pull, the skin will come off. If the skin is coming off easy, that means the tomatoes are not fully cooked.
  5. Let the tomatoes cool down.
  6. At room temperature, puree the tomatoes in a mixer.
  7. Sieve.
  8. Boil the sieved puree on a low flame.
  9. The red colour of the puree will start to turn dark.
  10. Stop cooking once an oily layer forms on the surface.
  11. Store the sauce in a jar once it cools down.

Refrigerate to store for 2-3 weeks. Deep fridge and the puree will last for more than 3-4 months.

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