Tag: snacks

Categories
Faral

(263) Sabudana ni khichadi.

Farali khichadi

serves 4

Ingredients

  • 1 cup Sago(Dry sabudana)
  • 1cup roasted Peanuts , crushed lightly.
  • 2 cups diced potatoes( ½ cm).
  • 4 tsp.Sugar.(2+2)
  • 5 tsp. Salt (2+2+1)
  • Lemon juice.1tbsp
  • ½ tsp green chilli paste
  • ½ inch grated ginger .

Tempering Ingredients:

  • ½ tsp Cumin seeds(jeera)
  • 8-10 curry leaves.
  • ¼ cup finely chopped fresh Coriander leaves
  • 4 green chillies cut it into rings.

Method:

  1. 1 cup sabudana wash with water twice. Soak sabudana in 1 cup water. Keep this for at least 6 hrs. For better results 8 – 10 hrs of soaking .
  2. After 8 hrs. of soaking it becomes double in size, look like pearl and you can powder( not paste) it with your fingers. These are the perfectly soaked sabudana and best for sabudana khichadi.
  3. Add 2 tsp. salt, 1 tbsp lemon juice, 2 tsp. sugar, ½ tsp chili paste, ½ inch grated ginger in sabudana, mix thoroughly and keep aside.
  4. In thick bottom kadhai dry roast peanuts for 10 mins.on slow flame. Cool it for 15 mins. For sabudana khichadi no need to remove peanut’s skin so crush directly it in manual crusher. Keep this coarse powder aside.
  5. In non-stick kadhai take 10 tbsp. of oil heat on slow flame. As oil heat up add cumin seeds. Wait for crackling sound and add curry leaves, coriander leaves and chili rings .Add 3 cups of diced potatoes, 2 tsp. salt and 2 tsp. sugar. Mix thoroughly and cover the kadhai. Stir occasionally till potatoes become tender.
  6. Once potatoes became tender add sabudana and stir continuously for 3-4 mins on medium flame
  7. Add coarse peanuts powder as soon as sabudana becomes translucent.Stiring is continuous otherwise khichadi will stick to the kadhai. Stir on high flame for 1 min. Sabudana khichadi is ready.
  8. Serve hot with piece of lemon and curd.
coarse peanuts
Sabudana khichadi

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
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
Quick Cooking Tips

(142)Mixed Herbs Garlic Bread.

Ingredients

Method

  1. On each slice of bread apply generously mixed herbs garlic butter .
  2. Either use as it is or make a toast of bread in non stick pan.
  3. Mix herb garlic toast is more tastier than bread.
  4. Enjoy with Olive-Tomatoes pasta or Basil pasta or Tangy tomato pasta or with masala tea or as you wish .
Categories
Dessert

(136)Doughnuts

Ingredients

  • 2 cups all purpose flour ( Maida)
  • ½ cup warm mik.
  • ¼ cup butter.
  • 2 tbsp Sugar
  • 1 tsp.dry active yeast
  • ½ cup sugar powder.
  • ½ cup melted brown chocolate.
  • Oil for brushing and deep frying.

Method

  1. In big size mixing bowl mix  flour  with dry active yeast, butter and sugar.
  2. With the help of luke warm milk knead dough.
  3. Keep kneading for 5 minutes to get soft dough.
  4. Spread dry flour on rolling board and make ½ centimeter thick round circle with the help of rolling pin.
  5. With the help of 3 inches bottle cap or steel glass cut the small round circles from big circle.
  6. Each small circles cut with the help of ½ inch size bottle cap. So you get each doughnuts with hole in center.
  7. Roll left over dough again and make doughnuts again. In this way keep on making doughnuts till dough last.
  8. Brush the doughnuts with oil so doughnuts do not get dry up.
  9. Keep aside all the doughnuts under wet cloth for 2 hours.
  10. All doughnuts becomes puffy. Now they are ready to fry.
  11. Deep fry all doughnuts till golden brown on medium flame.
  12. Glaze some doughnuts with powdered sugar when they are hot.
  13. Melt brown chocolate slab for glazing doughnuts.
  14. Chocolate slab can be melt in double vessel and not directly on same vessel which kept on  flame.
  15. For melting chocolates: For smooth and shiny liquid choco chips are the best option but you can also use finely chopped chocolate slab.
  16. Take medium size sauce pan. ¼ level of pan filled with water and start heating on medium flame.
  17. Take another bigger size bowl with choco chips or finely chopped chocolate slab. Put it on first bowl and stir occasionally. After 3-4 minutes you will get smooth silky chocolate liquid.
  18. Deep upper layer of remaining doughnuts into liquid and keep aside.
  19. Serve warm doughnuts for better taste.
  20. Remember flame should be medium to slow, so that water doesn’t reach its boiling point otherwise melted chocolate will burn .
  21. During melting procedure, work with clean and dry kitchen tools and vessels. Water should not touch to melted chocolate otherwise it will seize the chocolate liquid and it becomes dry, hard and grainy.
Glazing doughnuts with powdered sugar
Categories
Healthy food

(130)Energy Bars or Coins

Ingredients

  • ½ cup Almonds.
  • ½ cup Cashews.
  • ½ cup Pistachio.
  • ½ cup Walnuts or Coconut powder
  • ⅛ cup Pumpkin seeds.
  • ⅛ cup Sunflower seeds.
  • ⅛ cup Chia seeds.
  • ⅛ cup Musk melon seeds.
  • ⅛ cup water melon seeds.
  • ⅛ cup Sesame seeds.
  • 2½ cups Figs or 2 cups Dates.
  • ½ cup Resins.
  • Honey 3 tb. spoons ( optional).
  • Approximately 1 cup dry roasted oats coarse powder or dessicated coconut powder.

Method

  1. In thick bottom kadhai roast Almonds, Cashews Pistachio and Walnuts under slow flame.
  2. Grind it into coarse powder.
  3. Roast all seeds .
  4. Cut Figs/dates into small pieces.
  5. Grind it into fine paste.
  6. Mix all ingredients with figs/dates paste thoroughly.
  7. Adjust the consistency by adding either honey or make a half cup of Figs/dates paste again and add.
  8. For making energy coins:-
  9. Make a cylinder of this dry fruit dough.
  10. Roll this cylinder in roasted oats.
  11. Cover it with baking paper and refrigerate for 2 hours.
  12. After 2 hours cut this cylinder into 2 cms. thick coins.
  13. For making energy bars:-
  14. Grease and make a thin layer of roasted oats or coconut powder in one big tray.
  15. With the help of 4 fingers spread whole dough in tray approximately 2 cms. thick and again sprinkle dry roasted oats or coconut powder.
  16. Refrigerate for 2 hours.
  17. Cut it into long 3 inches pieces.
  18. Enjoy this energy bars before or after workout or as you wish.
Coarse powder of dry ingredients.
Coarse paste of all berries
Categories
Fried Foods monsoon food snacks

(128) Batata Vada

Ingredients

  • 1Kg Potatoes.
  • 1 cup finely chopped coriander leaves.
  • 4 Green chili finely chopped or paste.
  • 2 inch size Ginger paste.
  • 2 tbsp. Lemon juice.
  • Oil for frying.
  • 1 cup besan for making batter.
  • Salt.
  • 1 tsp. red chili powder for batter.
  • ¼ tsp. Asafoetida powder for batter.

Method

  1. Wash and pressure cook Potatoes upto 3 whistles.
  2. When pressure gets released open the lid .
  3. Peel each potato and mash immediately when it is hot otherwise pulp will remain granular.
  4. Make a fine paste of green chilies and ginger. Add this paste to potato pulp.
  5. Add coriander leaves and lemon juice and mix lightly and make table tennis size balls.
  6. For making batter take gram flour ( besan) in one sauce pan .
  7. Add salt, red chili powder, asafoetida and oil .
  8. Mix all ingredients and make thick flowing consistency batter.
  9. Pick one ball of batata vada , dip in batter and fry in hot oil.
  10. Fry till golden brown and serve hot vada with green chutney, red sweet chutney , garlic chutney and bread
Batata vada
Vada batter.
Consistency of vada batter
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

(125) Moongdal Vada

Ingredients

  • 2 cups Green Moongdal.
  • 1 tsp. Green chili paste.
  • 1tsp Ginger paste.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Red Chili powder.
  • ½ tsp. coarse ground whole coriander seeds.
  • 1 tsp. Salt.

Method

  1. Wash and soak moongdal for 12 hours.
  2. After 12 hours drain all the water with the help of strainer. No need to discard skins of Moongdal.
  3. Because of the skin vada will remains soft from inside otherwise have to add oil for softness.
  4. Grind Moongdal into coarse batter
  5. Try to avoid adding water during grinding .
  6. If batter is watery vada will become shapeless and soft from outside.
  7. If you soak yellow moongdal then add 1 tbsp. hot oil in batter before frying.
  8. Mix all ingredients thoroughly and vigorously for getting fluffy batter .
  9. Starts frying vada (see video)
  10. Serve hot vada with Rasam and coconut chutney.
Moongdal Vada
Making of Moongdal Vada
Categories
dips Quick Cooking Tips salads sauce

(105) Tahini Paste.

Ingredients

  • ½ cup White Sesame seeds.
  • ¼ cup Olive oil.
  • ½ tsp. Salt.

Method

  1. Dry roast sesame seeds.
  2. After some times grind Sesame seeds when it is slightly warm.
  3. Grind into fine powder.
  4. Add salt and oil and again grind for getting smooth Tahini paste .
  5. Use Tahini paste for making salad dressing, hummus or as you desire.