Tag: dhokla

Categories
Quick Cooking Tips

(255) Curry Leaves Dry Chutney

Ingredients

  • 1 cup fresh Curry leaves.
  • ½ cup Peanuts.
  • ⅓ cup White sesame seeds.
  • 1 tbsp. Cumin seeds.
  • 1 tsp. Dry Mango powder (Aamchur).
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 6-8 whole Dry Green chillies.
  • 1 tbsp. Oil.

Method

  1. Pluck curry leaves from the stalks. Wash and dry for 10 to 15 minutes on the kitchen towel.
  2. Heat oil in nonstick kadhai and add Mustard seeds in it. Wait for the crackling sound and then add Asafoetida powder and dry green chillies. Stir and now add Sesame seeds and Peanuts. Saute for 1 minute and add Curry leaves. Saute on medium flame and stir continuously till all leaves turn crispy.
  3. Switch off the flame and add Dry Mango powder.
  4. When cool completely, grind in a grinder and make a coarse powder.
  5. Serve Curry leaves chutney with Rice, Idli, Dosa or as you wish.
Dry Chutney

List of my other recipes.

Categories
Quick Cooking Tips

(241)Mix Dal flour OR batter

Ingredients

  • 1 cup Masoor dal.
  • 1 cup Moong dal.
  • 1 cup Chana dal.
  • 1 cup Tur dal.
  • ½ cup Udad dal.
  • ½ cup Rice.

Method

  1. Mix all dals and make coarse flour in a flour mill.
  2. OR Mix all dal in a big sauce pan .
  3. Wash thoroughly for 2 times and soak for 8-10 hours.
  4. Drain all water and add dal, finely cut 2 inches ginger, 2-3 green chillies, ½ cup Coriander leaves and salt. Grind it in a mixture grinder and make smooth batter without water.
  5. Enjoy Chila, Dhokla, Uttapam, Idli and Dosa from this batter. For chila, dosa and uttapam, you have to add some water to meet the consistency. Whereas the flour can  be used for making Thepla, Puri, Paratha, Muthiya and also for Chila, Dosa, Idli and Dhokla.

                 List of my other recipes.

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

(198)Tomato ketchup

Ingredients

  • 1 kg Red Tomatoes.
  • 1 tbsp. Oil.
  • ½ inch Cinnamon stick.
  • 6 whole Clove.
  • 6 whole Black pepper.
  • 1 Onion( optional).
  • 3 Garlic pods (optional).
  • 1½ tsp. Salt.
  • 3 tbsp. Sugar.
  • 1 tbsp. Red chilli powder.

Method

  1. Wash and cut each tomatoes into roughly 8 parts.
  2. Peel onion, wash and cut into roughly 8 parts.
  3. Cut Garlic pods into 2-4 parts.
  4. Heat oil in nonstick sauce pan.
  5. Soute Clove, Cinnamon stick and pepper corns for 30 seconds and add onion pieces, garlic and tomato pieces.
  6. Cook for 15 minutes on slow flame.
  7. Switch off the flame and once whole content has cooled down, grind into fine puree.
  8. Strain the puree and again heat to reduce water to get saucy consistency .Stir continuously otherwise it will stick to bottom of the pan.
  9. Store into air tight jar for 3-4 weeks in refrigerator.
  10. And if you want to store more, make cubes and store these cubes in deep freezer for 3-4 months.
Categories
Pickle

(154)Amla Gunda nu Athanu

Indian Gooseberry and Gumberry Pickle

Ingredients

Method

  1. Wash and wipe Amla and Gunda.
  2. Cut each amla in to lengthwise wedges and keep aside.
  3. Cut each Gunda into 4 and remove seeds and keep aside.
  4. If we measure after cutting Amla and Gunda whole content is 7 cups.
  5. In big vessel , mix amla, gunda and athana no sambhar . Also mix seeds of gunda.
  6. As mucilaginous pulp of fruit, which remains stick with seeds, having medicinal value and when pickle will season in a week time whole mucilaginous pulp will mix with pickle.
  7. Store in air tight glass jar at room temperature. After tightly fill jar with pickle, pour extra oil on the top and make sure that layer of the oil is above the pickle layer but if you are storing pickle in refrigerator then no need to add extra oil.
  8. Enjoy pickle with any of your favourite food but it taste best with steamed rice, khichadi or with plain Roti, Paratha, Bhakhri and Rotla.
Categories
Healthy food

(133)Amla Pickle

Ingredients

  • 1 kg Amla.
  • ½ kg sugar.
  • 1 tbsp. salt.
  • 1 tsp. Turmeric powder.
  • 1 tbsp. chili powder.
  • ½ tsp. Asafoetida powder.

Method

  1. Wash, wipe and pressure cook amla, keeping it in a strainer, upto two whistles.
  2. When cooker cool down, take out strainer from the cooker and remove seed from each amla and cut it into small pieces.
  3. In big thick bottom sauce pan or in pressure cooker itself( must be steel cooker) mix amla pieces with sugar.
  4. Stir continuously on fast flame for 10 minutes and after that add salt, asafoetida powder, chili powder and turmeric powder and again cook for 1 more minute.
  5. Amla pickle is ready. Switch off the flame and keep aside.
  6. Bottle it in a glass jar once it cool down completely.
  7. Enjoy amla pickle with roti, bhakri, khakhra, paratha, bread, handavo, muthia, dhokla, patra pakoda, vada, chila or as you wish.

List of my other recipes

Categories
Steamed food

(121) Moongdal Dhokla

Ingredients

  • 2 cups Green Moongdal.
  • 2 inch Ginger piece finely chopped or 1 tsp. Ginger paste
  • 2 Green chilis finely chopped or 1 tsp. green chili paste.
  • 1 tsp. Salt.
  • 1 tsp. Soda.
  • 1 tsp. Turmeric powder (optional).

Ingredients for tempering

  • 1 tbsp. Til oil
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Sesame seeds.
  • 4-5 Curry leaves.
  • 1 tsp. finely chopped coriander leaves.

Method

  1. Wash twice and soaked for 10-12 hours.
  2. Drain water and grind into smooth paste.
  3. Add 1-2 spoon water for required consistency.
  4. Add salt,ginger, green chili and Turmeric powder if you want yellow colour.
  5. Add soda and mix thoroughly.
  6. Greese thali and pour batter.
  7. Fill ¾ thali with batter.
  8. Steam dhokla thali for 10 minutes.
  9. Remove thali from steamer and keep aside for 1 minute to release steam from dhokla.
  10. Cut dhokla into desire shape.
  11. For tempering heat oil in pan or vaghar vessel.
  12. Add mustard seeds, wait for crackling sound.
  13. Add Sesame seeds, Curry leaves and Coriander leaves .
  14. Pour temper oil on dhokla thali and spread evenly on dhokla.
  15. Serve hot dhokla with Garlic Chutney, Green Chutney, Sweet Chutney and a glass of chilled Chaas.
soaked Moongdal.
Consistency of dhokla batter
Fill ¾ plate with batter.
Steamer setup for dhokla thali
Moongdal Dhokla
Categories
chutney Fried Foods monsoon food Roti snacks traveling Winter Foods

(111) Garlic chutney

Ingredients

  • 1 cup Garlic pods.
  • 1 cup Desiccated coconut powder
  • ½ cup Sesame seeds
  • 2 tsp. Salt.
  • 2 tsp. Red chili powder.

Method

  1. Peel garlic pods.
  2. Dry roast Sesame seeds.Keep aside to cool down.
  3. when completely cool , grind sesame seeds into coarse powder. keep aside.
  4. Grind garlic pods, salt and red chili powder into fine paste.
  5. In big plate , mix garlic paste, sesame seeds coarse powder and coconut powder with hand.
  6. Garlic dry chutney is ready.
  7. Enjoy with your food .
Categories
chutney dips

(97) Tomato ni chutney

Ingredients

  • 4 medium sized tomatoes.
  • ½ inch size ginger.
  • 2 green chilies.
  • ½ tsp. salt.
  • ½ cup mint leaves.

Method

  1. Wash tomatoes and cut into small pieces.
  2. Separate mint leaves from stalk and wash thoroughly.
  3. Peel ginger and cut into small pieces.
  4. Wash chilis and cut into small pieces.
  5. Mix all the ingredients and blend into smooth paste.
  6. Serve tomato chutney with chila, momos, muthiya, dhokla, vada, or as you desire.
  7. Serve with love and smile.
Categories
Pickle

(81) Keri Gunda Athanu

Mango and Gumberry pickle

Ingredients

Method

  1. Wash keri and cut into 1 cm. small pieces.
  2. Add 2 tbsp. salt and 1 tsp.turmeric powder . Marinate this for 24 hrs.
  3. After 24 hrs. remove keri pieces in strainer. You can use this strained salt turmeric water in pickle like khati gurmar,dara, kerda,lila mari and gunda.
  4. Wash gunda thoroughly and wipe with cloth so no water content remains.
  5. Gently smash gunda and remove seeds .Cut each gunda into 4 pieces.
  6. Mix sambhar, keri and gunda in one big vessel.
  7. Next day add oil in it and again mix thoroughly.
  8. Keri gunda pickle is ready.
  9. Fill up this pickle in clean ,dry and air tight glass jar .
  10. Serve with love and smile and enjoy this pickle whole year.
keri tukda from vendor
cut and separate seed portion from keri tukda
Each big piece cut into small 1 cm. cubes
Marinated keri
Athana no Sambhar
Gunda
Deseed gunda
Keri,gunda and sambhar in sauce pan
Keri gunda nu athanu