Tag: chutney

Categories
Steamed food

(162)Rava Dhokla

Suji Dhokla

ingredients

  1. 2 cups Rava ( Suji).
  2. 1 cup curd.
  3. 2 cup water
  4. 1 sachet Eno or ½ tsp. Soda
  5. 1 tsp. Ginger paste.
  6. 1 tsp. Green chili paste.
  7. 1 tsp. Salt.
  8. Optional items like 1 cup Sweet Corn or 1 cup grated Carrot or 1 cup grated bottle gourd or 1 cup crushed Green peas or 1 cup mix vegetables ( Peas, carrots, corn and bottle guard).

Tempering ingredients

  • 2 tbsp. Til oil.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Sesame seeds.
  • 1 tsp. finely chopped coriander leaves
  • 8-10 Curry leaves.

Method

  1. With the help of chopper , chop all vegetables.
  2. Mix chopped vegetables with salt and Ginger chili paste.
  3. In big mixing bowl mix rava with vegetable mixture.
  4. Add curd , water in rava mixture and make batter without lumps. Taste the batter before any further process.
  5. Add soda or eno and mix thoroughly.
  6. Grease thali with oil and pour batter.
    Fill ¾ thali with batter.
  7. Steam dhokla thali for 20 minutes.
  8. Remove thali from steamer and keep aside for 1 minute to release steam from dhokla.
  9. Cut dhokla into desire shape.
  10. For tempering heat oil in pan or vaghar vessel.
  11. Add mustard seeds, wait for crackling sound.
  12. Add Sesame seeds, Curry leaves and Coriander leaves .
    Pour temper oil on dhokla thali and spread evenly on dhokla.
  13. Serve hot dhokla with Garlic Chutney, Green Chutney, Sweet Chutney and a glass of chilled Chaas..
Plain Rava Dhokla

List of my other recipes.

Categories
Healthy food

(224)Celery na Bhajiya

Ingredients

  • 250 gms. Celery.
  • 1 cup Chana dal  flour.
  • ½ cup Rice flour.
  • 2- 3 Finely chopped Green Chillies.
  • 1 tsp. Red chilli powder.
  • ¼ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  •   Pinch of Soda bi carb.
  • 1 tsp. Salt.
  • 1 ½ cup+ 1 tbsp. Water.
  • Oil for frying.

Method

  1. Pluck all the leaves from Celery.
  2. Wash stalks as well as leaves thoroughly and spread leaves on kitchen nepkin .
  3. Finely chopped tender stalks and ½ cup leaves and keep aside. Remaining leaves keep aside.
  4. In a mixing bowl mix both the flours, spices and soda and make a smooth batter with the help of water. Adjust the consistency by adding more water ( see video).
  5. Add finely chopped leaves and stalks . Mix thoroughly.
  6. Heat oil in kadhai on a fast flame.
  7. Once oil heat check it by dropping 2- 3 drops of batter . If drops come immediately on the surface of the oil  it means oil is ready for frying bhajia but if drops sit at the bottom it means still you have to heat the oil.
  8. Dip 2-3 leaves at a time in batter and then drop it in oil. Fry till golden brown. Repeat the process till frying is completed. Sprinkle chat masala on bhajia.
  9. Serve hot Celery bhajia with Sweet chutney and Green chutney. Tomato ketchup
Celery
Consistency of the batter
Making of Celery na bhajia.
Categories
Healthy food

(220)Moola ni bhaji na Muthiya

Ingredients

  • 1 cup Moola ni bhaji(Leaves of Radish).
  • ¼ cup Coriander leaves.
  • ½ cup Suji.
  • ½ cup Moong flour or besan.
  • ½ cup Mix dal coarse flour( masoor, tur and moong dal) Optional.
  • 4 tbsp. Oil.
  • 1 ½ tsp. Salt.
  • 4 tsp. Sugar.
  • 1 tsp. Aamchur powder ( Mango powder).
  • 1 tsp. Dhana Jeera powder ( Coriander and Cumin seeds powder).
  • 1 tsp. Red Chilli powder.
  • ½ tsp Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Green chillies and Ginger paste.
  • Tempering Ingredients :- 4 tbsp Oil, 1 tsp. white sesame seeds, ½ tsp. Mustard seeds, 1 tbsp. Chopped Coriander leaves, 8-10 Curry leaves.

Method

  1. Pluck leaves from the Radish.
  2. Wash thoroughly and finely chop the leaves.
  3. Marinate with salt and sugar and keep aside.
  4. In a mixing bowl mix three flours and add oil in it . When mixed thoroughly with the oil, flour will hold the shape of the fist then the quantity of oil is proper else add little more oil .
  5. Mix all spices and marinated moola bhaji with flour and knead into soft dough. If required add a water spoon by spoon.
  6. Make muthiya with this soft dough ( see video).
  7. Pressure cooks up to three whistles.
  8. Once pressure is released from the cooker, take out all the muthia and keep aside.
  9. After 10 minutes cut into ½ cm. thick slices.
  10. Heat oil in a non-stick pan . Add mustard seeds and wait for crackling sound after that add all other ingredients and saute for ½ minute and add muthiya slices. Stir continuously and saute for 2 -3 minutes on a fast flame.
  11. Serve immediately with tomato ketchup or Sweet chutney and Green chutney accompanied with a glass of buttermilk, masala tea , Immunity booster tea , herbal tea or as you wish.
Making of Muthiya.
Categories
Healthy food

(163)Moongdal stuff Paratha.

Ingredients

  • 1 cup yellow Moong dal.
  • 1 cup water.
  • 1 tsp. Salt.
  • 1 tsp. Sugar.
  • Tempering Ingredients
  • 1 tsp. Oil
  • ⅓ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. White sesame seeds.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Dry Mango powder.
  • 1 tsp. Garam masala.
  • 1 tsp. finely chopped Curry leaves.
  • ¼ cup finely chopped coriander leaves.
  • Ingredients for making paratha
  • 2 cup wheat flour.
  • 3 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. White Sesame seeds.
  • Water- 1-2 tsp. less in 1 cup.

Method

  1. Wash thoroughly Moong dal and soak in 1 cup water and salt for ½ an hour. Use same vessel and no need to add extra water for cooking.
  2. Pressure cook upto 2 whistles.
  3. Heat Oil in nonstick pan for tempering.
  4. Add mustard seeds and wait for crackling sound and then add all remaining spices in oil.
  5. Blend and soute all spices for 1 minutes under slow flame.
  6. Add cooked moong dal and again soute for 1 minute.
  7. Mix sugar thoroughly with moongdal stuff and switch off the flame .Taste the dish before further process.
  8. Transfer moongdal stuffing in big plate to cool down.
  9. Knead paratha dough, keep aside for 10 minutes.
  10. Take out dough ball ( half size of the tennis ball) and roll out in to 4 inches size roti. place moongdal ball over roti. Fold roti into kachori style and again make round ball of dough. Gently press and again roll into ½ cm. thick Stuffed Roti.
  11. Heat nonstick tava, roast stuff roti with applying ghee on both the side. Roast till you will get golden brown spots.(when we knead dough by adding more oil as moin and roast roti with ghee or oil on tawa and not on flame we call it Parathas).
  12. Enjoy Moongdal stuff paratha with boondi raita, Aam ras, Sweet Chutney , Green chutney, Methambo, Golkeri, Amla murabba
All spices blend with oil
Moongdal mix with spices.
Moongdal stuff paratha
Categories
Healthy food

(157)Besan Chila

Eggless Omlette

Ingredients

  • 1 cup Besan( Bengal gram dal flour).
  • ¾ cup water.
  • ½ cup finely chopped vegetables (Onions, tomatoes, coriander).
  • 1 tsp. ginger chilli paste.
  • 1 tsp. Turmeric powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • 1 ¼ tsp. Salt.
  • 1 tsp. backing Powder.

Method

  1. Finely chop coriander leaves , tomatoes, onions and keep aside.
  2. In big mixing bowl mix chopped veges and besan.
  3. Mix all spices and adjust the consistency by adding water. Taste the batter before any further process.
  4. Keep aside for 10 minutes .
  5. Heat nonstick tawa, pour ¾ cup batter and spread evenly ¼ cms. thick in circular motion.
  6. Pour melted butter at the periphery and ½ tsp. butter at the top of chila.
  7. Close the lid and cook for 2 minutes or till it is golden brown.
  8. Flip the side of r1 chila, close the lid and again cook for 2 minutes.
  9. Enjoy besan chila or eggless Omlette with bread , tomato sauce, green chutney or with Golkeri or amla murabba or as you wish
Categories
Healthy food

(156)Vegetable Handvo

Ingredients

  • ½ cup chopped Sweet Corn.
  • ½ cup chopped Carrot.
  • ½ cup chopped Bottle guard.
  • ½ cup finely chopped coriander leaves.
  • 1 tbsp. Ginger paste.
  • 1 tbsp green chilli paste ( optional).
  • 1 tbsp. Garlic paste (optional).
  • 1 cup Bengal gram dal.
  • 1 cup Moong dal.
  • 1 cup Udad dal.
  • 2 cup Rice flour.
  • 1 cup Suji.
  • 1 cup curd.
  • 1 pkt. Eno.
  • 4 tbsp. Coriander Cumin powder.
  • 4 tbsp. Red chilli powder.
  • 1 tbsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 4 tbsp. white sesame seeds.
  • Tempering ingredients Sesame oil, Mustard seeds, White Sesame seeds.

Method

  1. In big vessel mix all dal and wash thoroughly for 2 times.
  2. Soak all dals for 8-10 hours
  3. Grind dal in to coarse batter.
  4. In dal batter mix rice flour and suji
  5. Keep aside 10-12 hours for fermentation.
  6. In vegetable chopper, fine chop all veges.
  7. Add all green and dry spices, curd, eno and coriander leaves.
  8. Mix thoroughly and adjust the consistency by adding water. Taste the batter before any further process.
  9. Heat 2 tbsp.oil in nonstick frying pan . Add mustard seeds and wait for crackling sound for adding sesame seeds.
  10. Pour 3 cup of Handvo batter and cook on slow flame for 10 minutes. Hold handle of frying pan tightly and give gentle jerk to pan . If whole cake of Handvo separate from sides of the pan then slightly lift and see underneath, If golden brown layer is formed. If yes then swich off the flame and allow to set for 10 minutes else cook again for 5 more minutes.
  11. After 10 minutes flip the layer , add 1 tbsp oil at the periphery and cook for 10 minutes on slow flame.
  12. Repeat the cooking process till batter last.
  13. Enjoy your hot , spicy Handvo with Green chutney, Red chutney, Schezwan sauce and glass of masala buttermilk ( chass).
Finely chopped vegetables
Cooked layer separate from frying pan
How to flip Handvo
Categories
Healthy food Steamed food

(127)Patra

Ingredients

  • 20 medium size patra na paan( Colocasia leaves)
  • 3 cups tightly filled flour( 2 cups besan,  ½ cup rice flour and ½ cup jowar flour.)
  • 2 tbsp. Imli paste( Tamarind paste)
  • 1 cup jaggery powder.
  • 3 tbsp. red chili powder.
  • ½ tsp. Asofoetida powder.
  • ½ tsp. turmeric powder.
  • 6 tbsp Coriander-Cumin powder.
  • 1½ tbsp. salt.
  • ½ tsp. Garam masala.
  • ⅛ tsp. Soda.
  • 2 tbsp. Til oil.
  • 500 ml water for making batter.

Tempering ingredients

  • 6 tbsp. Til oil.
  • 1 tsp. Mustard seeds.
  • 1 tbsp. white sesame seeds.
  • 10-15 curry leaves.
  • 4-5 finely chopped green chilies.
  • 2 tbsp. finely chopped coriander leaves for garnish.
  • 2 tbsp. grated fresh coconut for garnish.

Method

  • Cut stalk and thick mid rib of each leaf.
  • Wash thoroughly  and wipe each leaf.
  • In sauce pan add besan flour .
  • Add all other ingredients and prepare thick besan paste.
  • For the exact consistency see the video.
  • On back side of the big dinner plate place one leaf with back side on top.
  • Apply thick besan paste with help of hand and fold as shown in video.
  • Place each roll in stand and cook patra upto 4 whistles.
  • After cooling down completely,  cut each roll into ¾ inch size patra.
  • Prepare ingredients for tempering
  • Heat oil in big nonstick pan and add Mustard seeds.
  • After crackling sound add curry leaves ,sesame seeds and patra pieces . Turn gas flame to slow flame.
  • Stir occasionally. Turn off flame once all patra are  roasted and golden in colour.
  • Serve hot with Sweet chutney and Green chutney and enjoy with Aamras or Shrikhand .
Washed,wiped leaves.
Tightly filled besan cup
Besan flour with all spices
Tamarind and jaggary liquid
Consistency of ba7tter
Raw patra roll
Steamed Patra roll
Patra roll cut into disc
Making of patra roll

Categories
Fried Foods Healthy junk fóod

(109) Kali ni bhaji na pakoda

Ingredients

  • 2 cup roughly chopped or  1bunch Kali ni bhaji (Water spinach or Nali bhaji).
  • ½ cup chopped onion.
  • ½ cup chopped tomato .
  • ½ cup chopped capsicum.
  • 1 tsp. Salt
  • 1 tsp. Sugar.
  • 1 tbsp. Curd.
  • ⅓ tsp. Asafoetida powder.
  • ½ tsp. whole coriander seeds.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Red chili powder.
  • 1 tsp. Coriander Cumin powder
  • 1 finely chopped Green chili( optional)
  • pinch of soda bicarbonate.
  • 1 cup mixed flour [¼cup Rice(for crispiness) ,¼ cup Jowar (for dryness ) and ½ cup Channa (for taste)].
  • ½ cup water.
  • Ground nut oil for frying.

Method

  1. Discard all white part of kalini bhaji  which is bitter in taste.
  2. Wash thoroughly and chopped bhaji onion and tomato.
  3. In one sauce pan mix all three vegetables  and add salt, sugar and pinch of soda for marination.
  4. Keep aside for 5 minutes.
  5. After 5 minutes mix flour, curd , capsicum and all spices in it. Add water and make thick batter for pakoda.
  6. Heat oil for frying pakoda.
  7. See video for how to make pakoda. Each lot of pakoda takes 5 minutes on medium flame.
  8. Enjoy pakoda with Garlic chutney, Green chutney, sweet chutney or as you desire.
Safed Musli or kali ni bhaji.
Discard white portion of the bhaji.
Chopped bhaji.
Marinated bhaji, onion and tomato
Add all dry spices.
Add capsicum and curd.
Making of Kali ni bhaji na pakoda.
Kali ni bhaji na pakoda with dry Garlic chutney.

List Of My Recipes

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
Fried Foods

(101) Medu Vada

Ingredients

  • 1 cup Udad dal
  • 1 tsp. Salt.
  • ¼ tsp Asafoetida.
  • Ground nut oil for frying

Method

  1. Soak Udad dal for 12 to 14 hrs.
  2. After 14 hours wash dal  thoroughly and drain water with strainer.
  3. Grind Udad dal into fine paste.
  4. Add salt and Asafoetida in batter.
  5. Stir vigorously with your hand such that it traps air  in batter.
  6. Check batter with putting small drop of batter in cup of water. If that drop floats then your batter is ready for making vada.
  7. If not floating then again stir for some more time .
  8. Once batter is ready heat oil in  kadhai for deep frying.
  9. Simultaneously take water in one cup .
  10. Take small portion of the batter on back side of the spoon,dip your finger in cup of plain  water and then make hole in that batter. Flip the spoon in hot oil so that batter in the form of Vada falls in oil without changing shape ( see the video).
  11. Fry till golden brown.
  12. Make all Medu vadas in this style .
  13. Enjoy Medu vada with sambhar and chutney.