White dhokla/idada

White dhokla

Dhokala is a world famous dish of Gujarati cuisine, also known as white dhokla. This is prepared using fermented batter prepared using daal and rice and  it is spongy in texture. This traditional dish is  considered  healthy as it is prepared using steaming method. It is usually prepared for dinner.  It is tempered with generous amount of mustard seeds, curry leaves, green chillies, hing and coriander leaves which enhances the taste like anything.

Here is the recipe.
Ingredients:
3 cup Rice
1 cup udad daal
1 tsp methi dana
To taste salt
1 tsp Ginger-garlic-chilli paste
1/4 tsp soda-bi-carb
2 tbsp oil
1 tsp mustard seeds
5-7 green chillies
8-9 curry leaves
2 tbsp coriander leaves
Pinch of hing, black pepper powder

Method:
1) soak daal and rice separately overnight in sufficient water. Add methi dana along with daal.
2) Next morning, remove water and transfer it to a mixer jar. Grind it to a idli batter like consistency. Use little amount of water while grinding if required.
3) cover it and keep it aside for further 7-8 hours for fermentation.
4) grease the tray with little oil. Keep your steamer ready by keeping the water which is boiling.
5) add salt, Ginger-garlic-chilli paste and soda-bi-carb to it and give a good mix.
6) pour the batter into tray, sprinkle some pepper powder and keep it into steamer for fifteen minutes to get cook.
7) once it is cooked, let it get cool down and then cut it into pieces.
8) prepare a tempering of mustard seeds, green chillies, curry leaves, hing and spread it over the dhokla. Sprinkle coriander leaves on top.
9) serve with green chutney.

Vegetable Pulao

Vegetable Pulav

This s a very simple recipe which is liked and prepared in every corner of the country. This is a one pot meal. No much preparation is required and it’s absolutely Delish.

Pulav can be prepared in many varieties. You can adjust it mild or spicier as per your taste. This is of the medium spiciness. You can serve it with condiments like curd, buttermilk, raita, pickle, papad or salad.

Ingredients:

2 cups basmati rice
1/4 cup peas (green/frozen)
1 potato
1 onion
1 tomato
1/4 cup carrots diced

1/4 cup french beans
1 tbsp capsicum diced
2 tbsp oil
W bay leaf
4-5 black pepper
a Piece of cinemon
1 tsp cumin seeds
1 tsp ginger garlic paste
To taste salt
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala

Method:
Wash rice and then soak it for 30 minutes.

Cut potato into cubes. Slice the onions.

In a pan take oil. Add cumin seeds and let it splutter. Also add bay leaf, pepper corn, and cinemon stick.

Now add ginger garlic paste and onions and saute it.

After onions turns translucent, add chopped tomatoes and let it get cooked well.

Now add potatoes, peas, carrots and capsicum and saute it.

Drain the water and add soaked rice. Add water double in the quantity to rice. Add salt, turmeric powder, garam masala and give it a good stir.

Cover the pot and let it get cooked. Meanwhile give a gentle stir.

Serve it with dahi, papad, salad, chutney, pickle or butter milk.

Pearl millet dosa/Bajra Dosa

Bajra Dosa

Dish Name : Bajra Dosa/ Pearl millet dosa

Perl millet/bajra is a most grown type of millet. Thid tiny little ingredient is packed with nutrients, protein, iron, high on fiber and gluten free. It has many benefits to the health if to be consumed in regular diet.
I am fond of south Indian food much so that to satisfy my craving by keeping the nutrition value in mind, I have prepared this dosa in which Perl millet is used to prepare the batter. This tastes delicious.
And who doesn’t want to take the health benefit by not compromising with the taste. The best part I like about South Indian cuisine that variety of chutnies and condiments served alongwith main dish.
I like south Indian food so much that I can consume it in breakfast, lunch or dinner.. anytime.

Ingredients :
1+1/2 cup Pearl millet

1+1/2 cup boiled rice

1 cup urad dal

To taste salt

1 tbsp ghee

Condiments -Dosa bhaji, sambhar and chutney to be served with dosa

Method:

Wash Pearl millet, boiled rice, and urad dal in water thoroughly.

Soak them separately in water for at least for 7-8 hours.

Remove the extra water and transfer it to a mixer jar and grind it to a batter.

Leave it overnight on kitchen counter to ferment. Next morning it will be fermented and ready for use.

On a hot tawa, spread the ladle full of batter. Let it cook till it become crispy and got nice golden colour. Apply little amount of ghee on edges while it is getting cooked. Prepare all the dosas in similar way.

Serve this healthy dosa with sambar, chutney and dosa bhaji.

Mirchi Pakoda

Mirch Ke Pakode

Dish Name : Mirch Pakode

This is a popular street food from Rajasthani cuisine which is also liked much in other regions of the country too. This is a spicy yet tasty dish in which  Green Chilli is the main ingredient. It is coated with chekpea flour batter and then deep fried into hot oil . Special variety of chilli is used to prepare this dish which is also known as bhavnagri mirch. Enjoy it with your evening tea or have it as a side dish, I am sure you will surely like to have one more each time.

Ingredients

8-10 Green chillies

2 cups chickpea flour

To taste salt

2 tsp red chilli powder

1 tsp turmeric powder

1/2 tsp garam masala

1/4 tsp black salt

As required Oil for frying

Method :

🥬First of all prepare dry masala by mixing 1 tsp red chilli powder, black salt and garam masala. We will use this masala to fill into the chilli.

🥬Make a long slit onto chillies. Fill the prepared masala. Don’t cut the tail of the chilli.

🥬In a cheakpea flour add salt, turmeric powder, 1 tsp red chilli powder and add required quantity of water to prepare batter. Batter should be thinner than idli batter.

🥬Coat the chilli into batter well and deep fry it into hot oil till golden.

🥬Serve it with sauce or Chutney of your choice.

Tandoori Gobhi

Tandoori Gobhi

Name of the dish : Tandoori Gobhi

This Pendemic situation has changed our routine. Now going out and dining at your favourite place is restricted. So why not to prepare tempting food at home and impress family members, make them feel happy, also be praised for your culinary skill…

When we talk about multi course meal, , appetizers or starters are always a choice. Probably, many times we enjoy it more than the main dish. While making it at home, my preference is non fried one.

Tandoori gobhi is a starter which falls to North Indian cuisine. The preparation of North Indian food sometimes needs extra efforts but outcome is scrumptious. You can prepare it using stove top cooking method. Alternatively you can bake it too.

Ingredients:

1 bowl Cauliflower florets
Roasted Gram Flour 1 tbsp
To taste Salt
1 tsp Black Pepper Powder
1/2 tsp chaat masala
1 tsp red chilli powder
1/2 tsp turmeric powder
1/4 tsp Garam masala
1/2 tsp Dhaniya jeera powder
1 tbsp curd
1 tsp lemon juice
1 tsp ginger garlic paste
1/4 tsp tandoori masala
1 tbsp oil
Few pieces of diced capsicum (optional)

Method:
Wash thoroughly and clean the cauliflower florets.

Now we will parboil the cauliflower flirets. In a vessel, take 2 cups of water. Add pinch of salt and turmeric powder and let it boil.

Once water starts boiling, add cauliflower florets. Let it get cooked for one minute.

After a minute, transfer it to a sieve to drain away extra water. Don’t overbook it else it will become soggy.

Now we have to prepare marination.
In a bowl, add roasted gram flour, chaat masala,  curd, ginger garlic paste, salt, black pepper powder, turmeric powder, red chilli powder, garam masala, dhaniya powder, tandoori masala and mix everything well.

Add cauliflower florets and capsicum pieces to the prepared marination and coat it with all the masalas. Cover it and Keep it aside for 10 minutes.

In a pan take oil. Once it is hot, add nerinated cauliflower florets and capsicum (if used) to it.

In a pan take oil. Once it is hot, add nerinated cauliflower florets and capsicum (if used) to it.

Let it get cooked for 3-4 minutes. Meanwhile turn it upside down once so that it will be cooked from both the sides.

You can also cook it in tandoor or microwave.
Note: do not overcook cauliflower as need to keep it crunchy.

Sweet Potato Roasty

Sweet Potato Roasty

New Post Alert : Sweet Potato Roasty.

Today it’s last Monday of Shravan. And everyone in my home is keeping fast. So have made this for a meal. The main ingredients of this dish is sweet potato and rajgira aata. Both of these are healthy ingredients.

This can be consumed during fast. This is a tasty and healthy recipe which can be prepared quickly with few ingredients.

Here is the recipe.
Ingredients:
2-Sweet potato
1/4 bowl-Rajgira flour
1 tsp-Ginger paste
2-Green chilli
handful of Coriander leaves
To taste-Salt

Method:
🍽️ grate the sweet potato using grater.
🍽️Mix in it àmaranth flour, salt, chopped green chillies and coriander leaves, ginger paste. Prepare batter by adding little amount of water.
🍽️spread the batter on a non-stick pan. prepare small roasty by applying little oil. Let it get cooked from one side. Then turnover it and let it get cooked from other side too.
🍽️Serve it with green chutney or deep of your choice.
Note:You can adjust the quantity of rajgira aata as per your choice.

Coconut Beetroot Chatney

Coconut Beetroot Chatney

Coconut beetroot chatney….Yes, this is the coconut chatney which is  served with idli and dosa but this time beetroot is also added to it, which is giving nice pink colour to the chatney. And  ofcourse the goodness of it. The best part of South Indian cuisine I like is that here variety of condiments to be served alongwith main dish. And this is one of it plus goodness of beetroot.
The benefits of beetroot is known to everyone. And we moms try to include it in everydays food in best possible way. This is very easy to prepare and plus point is that it is giving lovely colour to the chatney. Do try it.

Ingredients :-
1 cup coconut
1/2 beetroot
To taste salt
1 tbsp roasted chana
1 tsp oil
2 dry red chillies
1/4 tsp mustard seeds
1/4 tsp cumin seeds
7-8 curry leaves
2 green chillies

Method
🥬Transfer all the ingredients to the mixer jar, add little amount of water and grind it to a paste.
🥬Now we will prepare tadka or tempering. Take oil in to a tadka pan. Add mustard seeds and cumin seeds.
🥬 Once it starts crackling, add curry leaves and dry chillies.
🥬Pour it over chatney.
Serve with idli / dosa / uttapa.

Mughlai Paneer (in white grevy)

Mughlai Paneer

Dish Name : Mughlai Paneer(in white grevy)

This dish belongs to the north Indian cuisine. In many of the north Indian dishes, paneer is used as a main ingredient. In mughlai paneer white grevy is prepared using onions, cashews and melonseeds. The paneer pieces are dunked into prepared rich white grevy. It is to be served with roti, paratha or naan.

The use of cashew nuts and melon seeds makes it rich and creamy. It is just melt in mouth.

Ingredients :-
100 gram Paneer
10-12 cashew nuts
1 tbsp melon seeds
3 onions
To taste salt
1 tbsp ghee/ butter
1 tsp ginger garlic paste
1/4 tsp black pepper powder
1 green Chilli

Method :-
🥬 Soak cashew nuts and melon seeds into  half cup of water for 30 minutes. Transfer it to a mixer jar and grind it to a paste. Also add pieces of green chilli while grinding. Keep it aside.
🥬 Diced the onions and paneer. In a vessel keep the water to boil. Once it starts boiling, add onions. Boil it completely.
🥬 Let it cool down. Transfer it to a mixer jar and grind it to a paste.
🥬 In a pan heat ghee. Add ginger garlic paste and saute it.
🥬 Now add onion paste and saute it for 4-5 minutes. Also add paste of cashew nut, salt, pepper powder and mix it.
🥬 Add 2 tbso of water to adjust the  consistency. You can add more water if required. Cook it for further 2-3 minutes till grevy thickens up.
🥬 At last, add pieces of paneer and serve with roti, paratha, naan or rice.

Whole Masoor Kebaab

Masoor Kebab

Dish Name : Masoor Kebab

When you want to have some chatpata, crispy, spicy and healthy food, do try this masoor kebab. I don’t like to indulge in fried food often. So I was planning to make something tasty and healthy but non fried. To satisfy the taste buds, I thought to prepare this dish in which instead of deep frying, kebabs are shellow fried. You can even air fried it.


Masoor is an ingredient rich in minerals, potassium and iron. Mostly whole masoor is used to make curry in Indian kitchen. This is a variation in which whole masoor is the main ingredient. Whole Masoor kebab is an indian delicacy you can serve as a starter or side dish. This kebabs tastes yum.

Ingredients:
1 cup Whole Masoor
2 Boiled potato
1 tsp Chopped Ginger
1 tsp Garam masala
To taste salt
Oil for shellow frying
1 tsp Coriander powder
1 tsp red chilli powder
1 tbsp Instant Oats

Method:
1)Pressure cook whole masoor with little amount of water. After it is cooked, remove the excess water if any.
2)Now mesh the whole masoor using potato masher. Add boiled and meshed potatoes to it.
3)Add salt, Red chilli powder, dhaniya powder, garam masala, finely chopped ginger to it..
4)Powdered the oats and mix it. Combined everything well.
5)Give it a shape of tikki. Shallow fry it on medium heat using little oil.
6)Fry it from both the sides until crisp and golden in color.
7)Serve with mint chutney and lachha onion.

Veg Manchurian and Fried Rice

Dish Name :Veg Manchurian and Fried Rice

This is one of the much liked food combo of Chinese cuisine. I like about the Chinese food is that vegetables are used in good quantity.

Today Manchurian is prepared without frying. Instead of deep frying the balls, I have fried them in appe pan using very little oil. The second point is that  wheat flour is used in making of balls instead of all purpose flour as I personally do minimal use of all purpose flour in my cooking. 

Here is the recipe.

Recipe:
To prepare Manchurian balls
Ingredients:
2 cups cabbage
1 cup capsicum
1 cup carrot
3 tbsp wheat flour
3 tbsp cornstarch
1 onion chopped
Salt to taste
2 tsp finelly chopped ginger-garlic
2 chopped green chillies
1 tsp baking powder
1 tsp pepper powder
1/2 tsp Chilli flakes
oil for shallow frying

To prepare Fried Rice
2 cups rice
1 cup  cabbage
1/2 cup carrot
1/2 cup capsicum
2 tbsp french beans
1 onion chopped
1 tsp chopped ginger garlic
1/2 tsp pepper powder
2 tsp oil

Method:
To prepare Manchurian-
塞 finely chop all the vegetables.
塞 Combine them. Add cornflour, wheat flour, pepper powder, salt to taste, baking powder and mix. I have used @weikfieldind baking powder
塞If needed add little amount of water. As vegetables contains moisture, be careful while adding extra water. Mix it and prepare small balls of it.
塞 Shallow fry it in appe pan.


To prepare Fried Rice-
塞 prepare steamed rice. Add salt while rice is getting cooked.
塞 finely chop all the veggies like carrots, cabbage, onions and capsicum.
塞in a wok or kadhai, add oil.  Saute onion, ginger garlic. Now add chopped beans, cabbage, capsicum, and carrots and saute it.
塞Add salt, pepper powder and combine everything well.