Cocktail Colorful Dhoklas with Spicy Strawberry ChutneyChef's Tips:
• You may use different cookie cutters to cut Dhoklas.
• To further decrease the sodium content, skip the salt; this will bring the sodium content down from 460 mg per
serving to 310 mg per serving.
For Red/Green/Yellow/Blue Color Dhoklas:
• 2 tsp. Garlic Chili Chutney*
• 1 drop Food color, red/green/yellow/blue
Dry Roasted Cumin and Coriander Powder or Dhaniya Zeera Powder (Makes 1⁄4 cup)
1/8 cup Cumin Seeds
1/8 cup Coriander Seeds
In a medium non-stick skillet, over medium-low heat, combine cumin and coriander seeds and dry roast for 1 minute; remove from heat and set aside to cool.
In a coffee or a spice grinder, add dry roasted spices and grind well until a fine powder.
*Garlic Chili Chutney (Makes 1/3 Cup)
1⁄4 cup Red Chili, whole
1⁄4 cup Garlic clove, peeled
1⁄4 cup + 1⁄2 tbsp. Water
In a small microwave-safe bowl, soak chili with 1⁄4 cup water for 1 hour.
Microwave on high for 1 minute. In a blender, add chili, garlic cloves, 1⁄2 tbsp water and puree.
**Garlic Cilantro Chutney (Makes 1/3 Cup)
1⁄4 cup Garlic cloves, peeled
1/3 cup Cilantro, roughly chopped
1 tbsp. Water
Add all ingredients to a blender and puree.Beef PasandeyKadhi (Yogurt)Cucumber and Yogurt Dip
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