Tag: aamras

Categories
Steamed food

(114) Idra Dhokla

Ingredients for Idra flour

  • 1 kg. Parimal rice.
  • ¼ kg. Udad dal.
  • ¼ kg. Tur dal.
  • Ingredients for making Idra dhokla
  • 2 tbsp. Channa dal.
  • 2 cups idra flour.
  • 1 cup curd.
  • 2 cups water
  • 1 tsp. Ginger paste.
  • 1 tsp. green chili paste.
  • Salt
  • Soda or Eno sachet
  • Ingredients for tempering
  • 2 tb sp. Til oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.

Method

  1. Except Channa dal mix all dry ingredients and grind with the help of grinder or atta chakki into coarse flour.
  2. Store the flour upto 3-4 months.
  3. 2 cups of Idra flour mix thoroughly with 2 cups of water and 1 cup curd.
  4. Keep aside the batter for 7-8 hours for fermentation.
  5. Simultaneously soak Channa dal in different vessel.
  6. After 8 hours mix soaked, drained channa dal in fermented batter.
  7. Add Salt, Soda or Eno sachet, Ginger and Chili paste. Mix thoroughly. Adjust the consistency of batter by adding 1-2 spoon of water.
  8. Temper with 2 tbsp. Til oil, Mustard seeds, Asaphoitida powder and Curry leaves (optional).
  9. Idra dhokla batter is ready for making idra.

Instead of making flour you can also prepare batter from soaked ingredients like 1 cup parimal rice, ¼ cup Udad dal, ¼ cup tur dal. Grind separately . Make coarse batter of rice and dal into fine paste.

Categories
Quick Cooking Tips

(113) White Dhokla from Idli Dosa batter

Ingredients

  • 1 kg. Boiled rice
  • ½ kg. Udad dal
  • 1 tbsp. Fenugreek seeds.

Method

  1. Soak 7-8 hours washed rice, dal, and Fenugreek seeds separately.
  2. After 8 hours drain off water from rice, dal and fenugreek seeds.
  3. Grind coarse batter of rice.
  4. Grind fine batter of dal and fenugreek seeds.
  5. Mix all thoroughly.
  6. Keep aside 5-6 hours for fermentation.
  7. After 6 hours add Salt, Soda or Eno sachet, Ginger and Green chili paste.
  8. Temper batter with 2 tbsp. Til oil, Mustard seeds, Asaphoitida powder and Curry leaves ( optional).
  9. Dhokla batter is ready . You can also use for making idli and dosa but consistency of all three ( dhokla, idli and dosa ) are different.
Dhokla batter
Categories
Quick Cooking Tips

(112) White Dhokla flour.

Ingredients

  • White Dhokla  Flour :—
  • 1 kg. Parimal rice.
  • ½ kg. Udad dal.

Method

  1. Mix dry Rice and Dal.
  2. Grind with the help of grinder or atta chakki into coarse flour. You can store this flour for 3-4 months.
  3. Use this flour for making dhokla batter.
Dhokla batter from Dhokla flour
Categories
Steamed food

(110) White Dhokla

Ingredients

  • 1 kg Dhokla batter( Idli-Dosa batter or white dhokla flour)
  • 3 tbsp. Til oil for tempering.
  • Tempering ingredients like ¼ tsp. Mustard seeds. ⅛ tsp. Asafoetida powder. 8-10 Curry leaves (optional).
  • 1 tsp. Soda bicarbonate. or 1 Eno sachet .
  • 2 tsp. Salt.
  • 1 tsp. Green chili paste.
  • 1 tsp. Ginger paste.
  • Til oil for greasing dhokla thali.

Method

  1. Prepare dhokla batter and use it after tempering.
  2. Use kadhai or vegetable steamer or pressure cooker for making dhokla.
  3. If you are using pressure cooker then remove rubber gasket from the lid .
  4. Any vessel you use, don’t forget to add required quantity of water with every new plate.
  5. After greasing thali with oil pour ¾ cup batter for 1 cm. thickness.
  6. Steam for 10 minutes.
  7. Remove thali from kadhai, wait for 30 seconds. Apply some oil on cooked dhokla thali and then cut in your desire shapes.
  8. Before making next dhokla thali apply oil on thali and pour batter.
  9. Enjoy white dhokla with aam ras, Green chutney, Garlic chutney or as you desire.
  10. Serve hot with love and smile.
Consistency of Dhokla batter.
Dhokla batter.
Uncooked Dhokla plate.
Steamed Dhokla plate
White Dhokla.
Categories
Faral

(82) Kand ane sabudana na vada

Ingredients

  • 2 cup steamed and smashed (purple yam) surati kand.
  • 2 cup soaked sabudana.
  • 1 cup coarsely crushed khara singdana( salted peanuts).
  • 1 tbsp. Ginger paste.
  • 1 tbsp. Green chilli paste.
  • 2 tbsp. lemon juice.
  • 2 tsp. sugar.
  • 2 tbsp.finely chopped coriander leaves
  • salt to taste.

Method

  1. Previous night wash 1 cup sabudana and soaked in 1 cup of water.
  2. Next morning sabudana becomes soft and fluffy. check with your finger and thumb .If one soaked sabudana is smashed with your fingers then it is perfect for vada or khichadi.
  3. Peel skin of kand .Wash properly and cut into pieces.
  4. Steam kand upto 3 whistles.
  5. Once pressure released remove kand strainer from cooker.
  6. Smash kand with potato smasher.
  7. In one plate mix mashed kand, sabudana and all other ingredients thoroughly
  8. Make 3 inches size balls.
  9. Gently press each ball in between you palms .
  10. Deep fry all vadas.
  11. Serve with Green chutney, farali chutney and Dahi ni chutney.
Cut and peeled purple kand pieces cook in pressure cooker.
Steamed kand smashed with potato smasher.
Previous night soak sabudana .
Morning or after 8 hrs.check softness of sabudana with fingers.
Kand sabudana vada
Deep frying
Categories
Daal

(67) Chhuti Moongdal

Ingredients

  • 1 cup yellow Moongdal.
  • 2 cup water.
  • 1½ tsp salt.
  • Tempering ingredients.
  • 3 tbsp. oil.
  • 1 tsp. Ginger paste
  • 2 green chilli halved lengthwise and deeseeded.
  • 1 tbsp.freshly chopped coriander leaves.
  • 6-7 curry leaves.
  • ½ tsp. red chilli powder.
  • ½ tsp. Coriander-Cumin powder.
  • ½ tsp. turmeric powder.

Tempering ingredients

  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Cumin seeds.
  • ½ inch Cinnamon stick.
  • 2 Cloves.
  • ¼ tsp. Asafoetida.

Method

  1. Wash Moongdal 2 times .
  2. Heat oil in kadhai .Add mustard seeds and wait for crackling sound then after turning gas stove on slow flame add cumin seeds, cloves, cinnamon stick,curry leaves,green chilies,ginger paste and coriander leaves. Stir occasionally.
  3. Add washed Moongdal .
  4. Add all dry spices like turmeric powder,chili powder and coriander-cumin powder. Mix thoroughly and add water ,turn the flame fast and wait for water to boil.As water boils turn the flame slow and cook Moongdal. It takes 15-20 minutes.
  5. This is dry Moongdal so check in between and as water evaporates just press moongdal in between your thumb and first finger. If it pressed then Moong dal is ready.
  6. Enjoy with Aam ras, Kadhi, Roti and Rice.
Categories
Breakfast Dinner lunch snacks

(32) Methi na thepla

20-25 thepla

Ingredients

  • 300 gms.wheat (gheu)atta.
  • 200 gms. Millet (bajari or Jowar)atta
  • 1 bowl(150 ml.bowl size)finely chopped fresh Fenugreek (methi) leaves.
  • 1 bowl finely chopped fresh coriander (dhaniya patti)leaves.
  • 4 tbsp.sugar.
  • 4 tsp.salt.
  • 4 tbsp.oil
  • 3 tsp.chilli pd.
  • 1 tsp. turmeric pd.
  • 2 pich of Asafoetida (hing).
  • 5 tbsp.curd.
  • 100-120 ml.water.

Method:

  1. In one big mixing bowl marinate methi leaves and coriander leaves with salt and sugar for 30 mins.
  2. Add oil ,curd and all dry spices in marinated mixture.
  3. Mix thoroughly and add atta and again mix and knead . Take water for soft and smooth dough.
  4. Keep aside for 30 min.
  5. After 30 mins. divide dough into 20-25 equal parts .
  6. With the help of rolling pin ,roll each dough ball like roti and shallow fry with oil .Apply ghee and serve hot or carry with you while traveling or in offices.
  7. You can enjoy your thepla with Aam ras,Masala tea, herbal tea,tameta nu shak,kela nu shak or any pickle,jam,chhundo.
Methi na thepla
Categories
Dinner lunch

(27) Bepadi Rotli

Double layered roti

Ingredients:

  • 250 gms Wheat flour
  • 1 tbsp.oil
  • 1 tsp salt
  • 130 ml water
  • Ghee for applying on roti
  • oil for applying on dough balls

Method:

1)In one mixing bowl mix all ingredients and knead a soft dough and rest it for 30 mins.

2) Knead more and make soft no sticky dough. If require take 1 tsp ghee for soft and smooth dough.

3) Divide dough into 20 equal parts and make a 10 pairs. Prepare all pairs by applying oil on one side of the dough disc and dry flour on other dough disc.

4) Heat tawa and start rolling each paired dough disc gently into 9 inches roti.

5) Roast roti on tawa( not on flame)

6)Hot roasted roti tapped by two hand for 2-3 times so it will seperate into two layers.

7) Apply ghee on each layer and enjoy bepadi rotali with Aam ras.

Making of bepadi rotli

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Categories
cold drink Health Drinks Hot Drinks

(23) Fajeto

Mango Soup

Serves 4 person 175 ml each

Ingredients

  • 400 ml water.
  • 6 mango’s seeds and skins remaining after extraction of pulp ( Aam ras )
  • 2 tsp. Salt.
  • 2 tbsp.Sugar.
  • 1/2 inch grated ginger.
  • 2 green chillies halved lengthwise and reseeded.

Tempering ingredients:

  • 1/2 tsp. Cumin (jeera).
  • 2 Cloves (lavang).
  • 1/2 inch Cinnamon ( dalchini).
  • 8-10 curry leaves.
  • 1 tbsp. Freshly chopped coriander leaves.
  • 1 tbsp.ghee.

Method:

(1) In one big bowl take 400 ml. Water

(2) Squeeze and wash thoroughly skins and seeds of Mangoes in this water and drain it. Let 2 of the seeds remain inside for enhancing the sour taste.( Skins can be put to good use by transferring it to compost bin. And seeds can be Sun dried for further use in the making mouth freshner.

(3) Add to this salt, sugar, grated ginger and green chilli.

(4) Boil on slow flame for 5 mins.

(5) Side by side put tadka pan after adding ghee. as soon as ghee melts add jeera wait for crackling sound . Cloves, Cinnamon and curry leaves and finely chopped coriander leaves in it.Boil for 5 more mins. and mango soup is ready.

(6) Enjoy this soup with rice, chillas, biryani, pulao or as you want. you will like both type hot as well as cold. Cold mango soup is a refreshing drink in hot summer days.

Fajeto

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