Tag: homemadefood

Categories
snacks

(148)Dudhi na Thepla

Ingredients

  • 2 cup grated bottle guard (dudhi ni chhin).
  • ½ tbsp Salt.
  • ¼ cup Sugar.
  • 1 tsp. Cumin seeds.
  • 1 tsp. Black sesame seeds.
  • ½ tsp. Turmeric powder.
  • 1 tbsp. Red Chilli powder.
  • 1 tbsp. Coriander Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Ginger paste.
  • ⅓ cup Curd.
  • ¼ cup Chopped Coriander leaves.
  • 3 cups wheat flour.
  • 9 tbsp. Sesame oil.

Method

  1. First rinse, peel and then grate the dudhi in a bowl. (Before you grate, check the taste of dudhi , If it is bitter to taste, then throw it away).
  2. Mix the sugar , salt and jeera very well with the grated dudhi and keep covered aside for 10 minutes. The dudhi will release its juices.
  3. After 10 minutes add all remaining spices and curd. Mix well and keep aside.
  4. In another bowl, mix wheat flour and oil . ( If dry wheat flour hold shape, it means amount of oil what we add is proper).
  5. Mix dudhi mixture with flour and knead in to dough . If your flour is dry then add one by one spoon of curd for kneading (total 4 tbsp. extra curd used).
  6. once dough is ready, add 1 tbsp. of oil to grease the dough. Keep aside for 30 minutes.
  7. After 30 mins. divide dough into 30 equal parts .With the help of rolling pin, roll each dough ball like roti and shallow fry with oil .
  8. Apply ghee and serve hot or carry with you while traveling or in offices.
  9. You can enjoy your thepla with Aam ras, Masala tea, herbal tea, tameta nu shak, kela nu shak or any pickle, murrabo, chhundo.
Dudhi ni chhin(grated bottle guard)
Marinate with salt,sugar and cumin seeds
Marinated dudhi ni chhin
All Dry spices and ginger paste with marinated dudhi ni chhin
consistency of thepla dough.
Making of Dudhi na thepla
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

(138)Instant Poha

Ingredients

  • 1 cup white thick poha
  • ⅛ cup Peanuts.
  • ⅛ cup Daria dal.
  • 1 red chilli powder
  • ¼ tsp. turmeric powder.
  • 1½ tsp. fresh lemon juice.
  • 1½ tbsp. oil for tempering.
  • ⅛ tsp. Mustard seeds.
  • ⅛ tsp. Asafoetida powder.
  • ½ tsp. salt .

Method

  1. Heat oil in sauce pan.
  2. Add mustard seeds and wait for crackling sound.
  3. Add Asafoetida powder, red whole chilli and curry leaves. Saute till it turns crispy.
  4. Add peanuts and Daria dal. Saute it at low flame. Stir continuously till it turns crispy.
  5. Add turmeric powder and mix quickly. Add poha and lemon juice in it.Stir continuously till poha turns crispy.
  6. Crispy poha chivda is ready. This chivda you can enjoy with your evening tea. But for breakfast you need some filling items. So when you are away from home same poha chivda you can use as instant poha.
  7. For instant poha in microwave: Take 1 cup (or as you required ) chivda in medium size bowl. Fill water till chivda submerges. Microwave for 2-3 minutes. Enjoy home made poha in your breakfast.
  8. For instant poha without microwave: You can add boiling water till chivda gets submerges and close the bowl for 3 minutes and after that your poha is ready.
  9. Enjoy instant poha as dry snacks as well as in breakfast when you are away from home and want to eat some home made item.
Ingredients for instant Poha
Chivda
Instant poha