Tag: leftover food

Categories
Healthy food

(239)Rasiya Dhokla

Ingredients

  • 8-10 pieces of Khaman dhokla or Moong dal dhokla
  • Rasso(Ingredients for making liquid) 3-4 tomato puree cubes, 2 cups water, 2 tbsp. finely chopped Jaggery, 1 tsp. Red chilli powder, ½ tsp. Turmeric powder, 1 tsp. Coriander Cumin powder, 1 tsp. salt.
  • Tempering Ingredients 1 tbsp. Oil, ½ tsp. Cumin seeds, ¼ tsp. Asafoetida, 8-10 Curry leaves, 1 tbsp. finely chopped Coriander leaves.

Method

  1. Cut each dhokla piece into 4 parts and keep aside.
  2. Defrost tomato puree cubes.
  3. Heat oil in steel kadhai and add cumin seeds, wait for a crackling sound and add Asafoetida powder, dry masala, curry leaves and coriander leaves. Give a quick stir and add tomato puree, jaggery and water.
  4. After 2-3 boils add dhokla pieces and boil for 1 minute.
  5. Serve hot with bhakhri, paratha, roti or as you wish.
Rasso
cut into small pieces
Rasiya Dhokla

Categories
Healthy food

(151)Oats Coconut Appe

Ingredients

  • 1 cup leftover rice or khichadi.
  • 1 cup Oats ( grind into coarse powder)
  • ¼ cup Chickpea flour (Besan).
  • ¼ cup Curd.
  • ¼ cup paste of fresh tender coconut.
  • ¼ cup fresh chopped coriander leaves.
  • ½ cup water.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • ⅛ tsp. Soda bi carb.
  • 1 tbsp. Sesame Oil.
  • 1 tsp. Salt.

Method

  1. Mix leftover rice or khichadi with all the ingredients.
  2. Adjust the consistency of batter by adding water.
  3. Heat Appe vessel and pour ¼ tsp oil in each cavity of Appe vessel.
  4. Pour 1 tbsp of batter in each cavity, close the lid
  5. Roast both side golden brown on slow flame.
  6. Enjoy hot spicy appe with coconut chutney or Spicy Green chutney and Red chutney or as you wish.
Leftover rice mix with Oats flour and Chickpea flour.
Consistency of Appe batter
Categories
water frying recipe

(75) Rasiya Dabka.

Bhat na rasia dabka, water frying recipe

New dish from leftover food

Ingredients

  • 1 cup leftover Rice/ Khichadi/Pulao/ Biryani/ Ghes.
  • 2 cups Chickpeasflour ( besan) if leftover food is Ghes or khichadi
  • or
  • 1 cup besan if leftover is Steamed Rice/Pulao/Biryani as these rice items are dry so less flour is required.
  • ½ cup curd.
  • Salt to taste.
  • Dry spices like turmeric powder ½ tsp. chili powder 1 tsp. 1 tsp coriandercumin powder,¼ tsp whole coriander seeds (course powder).
  • ½ inch grated ginger piece.
  • 1 tbsp finely chopped fresh coriander leaves

Tempering ingredients:

  • 2 tbsp. oil.
  • ¼ tsp mustard seeds.
  • ¼ tsp. Cumin seeds.
  • ¼ tsp.white sesame seeds.
  • 1 dry red whole chili.
  • ¼ tsp. Asafoetida powder.

Method:

  1. Crush vegetables with hand if leftover food is pulao or biryani.
  2. Remove curry leaves and whole chilis if any.
  3. In one big mixing bowl mix leftover food item and all spices .
  4. Now add flour ,mix thoroughly and check the batter is thicker than pouring consistency.
  5. In a deep sauce pan boil 3 cups of water.
  6. Once water boils turn the gas stove on slow flame and start dropping ½ tsp. size dabka with hand or with spoon.
  7. After dropping all dabkas ,add curd and 1 cup water in same mixing bowl as remanent flour in the mixing bowl will help prevent curd from separating out. Whisk and add this buttermilk in the boiling dabka’s saucepan.
  8. Put tempering vessel on next stove .Heat up oil and add mustard seeds and wait for crackling sound then add cumin seeds,curry leaves and red chilli and sesame seeds and pour it in dabka’s saucepan.
  9. Give 2 boils and then switch off the flame and garnish with coriander leaves .
  10. Hot rasiya dabka taste best with crispy papad and onion tomato salad.
  11. Serve with love and smile.