Tag: quick 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

(237)Instant Soft Dosa

Ingredients

  • 1 cup tender coconut.
  • 1 cup of Rice flour.
  • 2 ¾ cup water.
  • ½ tsp. Soda bi Carb.
  • 1 tsp. Salt.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Make a smooth paste of tender coconut.
  2. In a mixing bowl mix rice flour and coconut paste thoroughly by adding water. Add salt and soda bi carb and prepare the flowing consistency of the batter.
  3. Spread either on non stick tawa or in an appum vessel and prepare instant soft dosa.( See vidio)
  4. Serve with Coconut chutney.
Making soft dosa in Appum vessel
Categories
Quick Cooking Tips

(146) Mixed Herbs Butter.

Ingredients

  • 100 gms. Amul butter.
  • 1tbsp.finely chopped fresh Parsley.
  • 1 tbsp. finely chopped fresh Basil.
  • ¼ tsp. Oregano powder.
  • ½ tsp. Chilli flakes ( optional)
  • 4 Garlic pods or 1 tbsp. green garlic paste.

Method

  1. Pluck leaves of Parsely from stalks.
  2. Wash leaves and finely chop. Keep aside.
  3. With the help of rolling pin crush Garlic pods into smooth paste. Keep aside.
  4. Bring butter to room temperature .
  5. In mixing bowl, mix all ingredients- butter, Parsely leaves, Oregano powder, Chilli flakes and Garlic paste.
  6. Mix well and refrigerate.
  7. It remains fresh for 6 months in freezer.
  8. Apply this butter on bread, bhakhri, roti, paratha, kulcha, chila, Idli, Dosa or as you wish.
Mixed Herbs Butter
Categories
Healthy junk fóod pesto Quick Cooking Tips

(141)Olive Tomato Pesto

Ingredients

  • 1 kg. tomatoes.
  • ½ pkt. Cherry tomatoes.
  • ⅔ cup green olives. ( or take half of black olives)
  • ⅓ cup Jalepino.
  • 2 medium size onions.
  • 5 cloves of garlic
  • 1 cup (100 gms.) fresh parsley.
  • 1 cup( 100 gms.) fresh basil.
  • 1 tbsp. Mix herbs powder.
  • 125 ml. Olive oil.
  • 2 tbsp. salt.
  • 1 tbsp. sugar.

Method

  1. Cut cherry tomatoes, make a paste in mixture. Sieve the pulp and discard seeds portion. Pulp keep aside.
  2. Cut each tomatoes into 8 parts, remove seeds , make a coarse paste and keep aside.
  3. For use of seeds please go through my Beauty tips from kitchen
  4. Make fine paste of onion and garlic and keep aside.
  5. Make fine paste of Olives and Jalapeno. keep aside.
  6. Pluck leaves of Basils and Parsley from the stalks, wash thoroughly and make a coarse paste .
  7. In big thick bottom pan mix all pastes. Add salt, sugar and Olive oil and cook on slow flame.
  8. Stir continuously till oil separates. Add Oregano powder, mix thoroughly.
  9. Switch off the flame, Olive Tomatoes pesto is ready and keep aside to cool down.
  10. Fill mould trays with pesto and refrigerate.
  11. After 6-7 hours unmould pesto cubes and fill in either freezer safe box or in ziplock bag for further use.
  12. For 1 cup saute exotic vegetables and 1 cup boiled pasta you need 7-8 cubes of Pesto. Cubes are half spheres of 1½ cms.diameter.
  13. Enjoy Olive Tomatoes pasta with Garlic bread.
Seeds remove from Tomatoes
leaves of Parsely and Basil
Tomatoes cut into dice for making pulp
pulp of tomatoes
sieve portion of cherry tomatoes pulp.
coarse paste of Parsely and Basil.
Paste of Green Olives
Paste of Onions and Garlic pods
Olive-Tomatoes Pesto
Olive-Tomatoes Pesto ready
Olive-Tomatoes Pesto in ice tray.
Olive-Tomatoes Pesto cubes.
Categories
Breakfast snacks

(107) Khichu

Ingredients

  • 1 cup rice flour.
  • 2 cup water.
  • ½ tbsp Sesame seeds oil for tempering.
  • 1 tsp. Cumin seeds.
  • 8-10 Curry leaves.
  • ½ tsp. Green chili paste or 2 Finely chopped green chilies(optional).
  • 1 tsp. Salt.
  • Athana no sambhar for garnishing.
  • Finely chopped coriander leaves for garnishing.
  • 1 tbsp Sesame seeds oil for pouring.

Method

  1. In non stick pan or thick bottom kadhai heat oil.
  2. Add cumin seeds and wait for crackling sound.
  3. Add Curry leaves , saute and add water.
  4. Once water start boiling add salt , chili and  flour.
  5. Mix thoroughly all ingredients taking care to break lumps of flour.
  6. Simmer for 5 minutes in kadhai OR
  7. Pressure cook upto 2 whistles
  8. If you feel that dough is dry add 1 or 2 tb. spoon water and mix well .
  9. Switch off the flame and Khichu is ready.
  10. For serving  , fill tightly one bowl with the  khichu and unmould in the serving plate.
  11. You will get nice shape of bowl. Pour sesame oil over it, sprinkle athana no sambhar and garnish with coriander leaves.
  12. Serve hot with love and smile.