DHODI WITH CHANA DHAL

• 1 cup chana dhal boiled and set aside
• 1/2 kg chicken fillet
• 1onion
• 1tsp jeero
• 3 tblsp red ginger garlic masala
• 1 tsp salt Arad and 1 tab dhana.
• 2tomatoes chopped
• 1 small dhodi

Method:
• Make vagaar with onion oil and jeero.
• When nice and brown braise masala and spices then add chicken fillet
• Add a few whole green chillies
• Once water is burnt add chopped tomatoes and cook little longer
• Lastly add cubed dhodi and cook till its nicely cooked chop green dhana and serve with roti.

TIP REMEMBER ALWAYS TASTE THE DHODI BFORE ADDING IT TO ANY CURRY SOMETIMES IT IS BITTER AND THE WHOLE CURRY BECOMES BITTER

DHODI BHAJYAS

• 2 cups grated dhodi
• 1 bunch green dhana
• 1 grated onion
• 2 to 3 tblsp green masala
• 1 tsp crushed dhana
• 1tsp salt
• 1 tsp crush jeero
• ½ cup mealie meal
• 1 cup chana flour
• 2 tsp baking powder
• 2 tab oil

METHOD:
• mix everything together
• Add little cold water if necessary
• Fry in deep oil and enjoy

SWEET DODHI

INGREDIENTS
7 cups grated dodhi
5 pieces cinnamon sticks
9 elachi cardamom pods
3 cups water
½ cup ghee
½ tsp saffron
1 ½ cups sugar
Can cream for serving
Cut up pistachios for decoration

• Place the dodhi, cinnamon, elachi and water in a pot
• Boil over medium heat until tender, adding more warm water if necessary
• Allow to boil until the water has almost completely evaporated
• Stir in the ghee, crushed saffron and sugar.
• Continue to boil over heat until the liquid from the sugar has dissolved and the dodhi is syrupy
• Spoon onto serving dish and decorate with cream and pistas

DODHI HALWA

INGREDIENTS

½ cup butter
1 tblsp ghee
½ cup taystee wheat
3 cups processed dodhi
1 can ideal milk
½ tsp ground elachi
3 egg yolks
Green food coloring
1 can condense milk
1 can cream

• Place the butter, ghee and taystee wheat in a thick based pot. Braise for 5 minutes over low heat
• Stir in the dodhi and braise for further 5 minutes
• Whisk the ideal milk, elachi, egg yolks and sufficient colouring together in a bowl. Add to the dodhi and cook for 15 minutes over low heat stirring occasionally
• Add the cream and condense milk…and continue to cook until the ghee begins to float on top
• Scoop the halwa into a serving dish using an ice cream scoop
• Decorate with almonds