Tag: traveling

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
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
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
Breakfast Healthy food

(153)Mix Dal Appe

Ingredients

  • ¼ cup Yellow Moongdal.
  • ¼ cup Green Moongdal.
  • ¼ cup Tur dal.
  • ¼ cup Udad dal.
  • ¼ cup Masoor dal.
  • 2 cup Rice.
  • ¼ cup Curd.
  • 1 tbsp. Ginger paste.
  • 1 tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Soda bi carb.
  • 2½ tsp. Salt.
  • ¼ cup chopped Coriander leaves.
  • Oil and Sesame seeds for making appe.

Method

  1. Wash and soak all dals and rice for 8 hours.
  2. Drain excess water and grind whole content into coarse paste.
  3. Mix all spices, curd, soda and coriander leaves.
  4. Adjust the consistency by adding water. Taste the batter before any further process.
  5. Keep aside for 5-6 hours for fermentation.
  6. Heat and pour ¼ spoon oil and pinch of Sesame seeds in Appe vessel and fill the cavity with batter and close the lid.
  7. Cook for 5 minutes on slow flame. Flip and cook another side for 5 minutes.
  8. Enjoy your steaming hot appe with Amla murabba or Tomato sauce or Gol keri pickle or as you wish.
consistency of batter
Mix Dal Appe
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
Categories
Healthy food

(135)Til Papdi

Ingredients

  • 1 cup til( Sesame seeds).
  • ¾ cup Sugar.
  • 1 tsp Ghee for greasing steel plate, wooden bhakhri press and wooden rolling pin.

Method

  • Dry roast til on medium flame and keep aside.
  • Grease back side of plate, bhakhri press and rolling pin.
  • Heat non stick pan and melt sugar on fast flame for 1 minute. and then turn flame to slow.
  • Stir continuously but slowly to give maximum heat to sugar.
  • After 3 minutes and 45 seconds you will get brown coloured sugar syrup. Immediately turn off the flame.
  • Add Sesame seeds in syrup and quickly mix it.
  • Empty mixture on back side of greased plate and quickly press with bhakhri press and then roll it into thin roti.
  • Mark thin til roti with knife into square shape pieces.
  • keep aside for 15 minutes to cool down and then separate til roti with knife from plate.
  • Separate each piece and keep. In air tight container it can be preserved for 3 months.
  • Til papdi is healthy winter food.
Categories
Fried Foods Indian bread

(129)Locha Puri.

Masala Puri

Ingredients

  • 3 cups wheat flour.
  • 1 cup water.
  • 3 tbsp. Sesame seeds oil.
  • ½ tbsp. Salt.
  • 1 tbsp. White Sesame seeds.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Carom seeds.
  • 1 tsp. Chili powder.
  • ½ tsp. Coriander- Cumin powder.
  • ¼ tsp. Turmeric powder.
  • ⅛ tsp Asafoetida powder.

Method

  1. Mix all dry ingredients thoroughly.
  2. Add water and make a dough.
  3. Keep aside for 10 minutes .
  4. After 10 minutes with 1 tsp. of oil knead dough for 2 minutes continuous will make dough more soft.
  5. Take 2 cms. diameter ball size dough and roll into round flat puri.
  6. Deep fry each puri and serve hot with chilled Shrikhand, Basundi, Dudhpak, Kheer, Aamras and any vegetable but likely with aloo bhaji.
Spices for masala puri
Categories
Quick Cooking Tips

(113) White Dhokla from Idli Dosa batter

Ingredients

  • 1 kg. Boiled rice
  • ½ kg. Udad dal
  • 1 tbsp. Fenugreek seeds.

Method

  1. Soak 7-8 hours washed rice, dal, and Fenugreek seeds separately.
  2. After 8 hours drain off water from rice, dal and fenugreek seeds.
  3. Grind coarse batter of rice.
  4. Grind fine batter of dal and fenugreek seeds.
  5. Mix all thoroughly.
  6. Keep aside 5-6 hours for fermentation.
  7. After 6 hours add Salt, Soda or Eno sachet, Ginger and Green chili paste.
  8. Temper batter with 2 tbsp. Til oil, Mustard seeds, Asaphoitida powder and Curry leaves ( optional).
  9. Dhokla batter is ready . You can also use for making idli and dosa but consistency of all three ( dhokla, idli and dosa ) are different.
Dhokla batter
Categories
Quick Cooking Tips

(112) White Dhokla flour.

Ingredients

  • White Dhokla  Flour :—
  • 1 kg. Parimal rice.
  • ½ kg. Udad dal.

Method

  1. Mix dry Rice and Dal.
  2. Grind with the help of grinder or atta chakki into coarse flour. You can store this flour for 3-4 months.
  3. Use this flour for making dhokla batter.
Dhokla batter from Dhokla flour