Kaju Methi Rawa Idli

A healthy and tasty breakfast.

Ingredients

Suji – 2 Cup

Oil – 1 1/2 tbsp.

Cashew Nut- 10-12

Rai  (Mustard Seeds) -  1 tsp

Udad Dal – 2 tsp

Hing – ¼ tsp

Chopped Cury leaves- 5-6
Turmeric Powder - 1/4 tsp

Kasuri Methi – 2 tsp

Chopped green chilli – 1

Curd – 3 tsp

Water – 2 cup

Fruit salt – 2 tsp

Salt- to taste

Method

In one tbsp oil fry the Kaju till golden brown, keep it aside. In a bowl take suji, salt, chopped chillies, 5-6 chopped fried kaju, curd and water. Mix well to make a thick batter.

For tadka( Seasoning)

Heat Oil and add mustard seeds. When it splitters, add udad dal , hing , chopped cury leaves and pinch of turmeric powder. Turn of the flame. Add kasuri methi to the seasoning and mix it with suji mixture.

Now keep the batter to rest for 2 minutes. Finally add fruit salt and mix properly.

Grease the idli mould and fill the batter. Put one fried kaju on each idli. Steam it for 10 minutes on medium flame.

Take out the idli and serve with coconut chutney.

Bhel Kachori

As monsoon arrives, we love to have pakodas but today i thought to make something different.

We usually prepare bhel, but today I thought to make a kachori and use the bhel as stuffing. I tried and it came out very well. And we had a very tasty yummy Sunday snack on this monsoon day.

Ingredients

For Bhel

Oil – 2 tbsp

Hing- ½ tsp

Ginger-green chili paste- 1 tbsp

Chopped Capsicum- 2 tbsp

Chopped Carrot- 2 tbsp

Chopped Beat Root- 1 tbsp

Small Grated Cabbage – ½ Cup

Chopped tomato – 2tbsp

Chopped Mint leaves- 2 tbsp

Chopped Coriander leaves – 2 tbsp

Puffed Rice – 1 Cup

Nylon Sew – ½ cup

Chat Masala – 2 tsp

Salt – to taste

Garam masala- 2 tsp

For Puri

Maida – 2 Cup

Oil – 2 Tbsp

Salt- to taste

Water- for making Dough.

Method

For Bhel

Wash the puffed rice in wate couple of times. Drain all the water and leave it for 5 minutes.

Now heat oil in a pan, add hing , ginger chilli paste. Then add all the chopped vegetables, chopped mint and coriander leaves. Cook for 2 minutes on low flame. Then add soaked puffed rice, nylon sew, chat masala, salt and garam masala and mix well.

For making Puri

Mix all the ingredients to make dough. Make small size balls from the maida dough.  Make medium sized puri out of the balls. Make another puri of same size.

 Put one tbsp of the stuffing on one puri and cover the stuffing with another puri. Seal both the puris with little maida slurry on the rim. Make design with the fork.

Deep fry in oil.

Now in serving plate, put kachori and make a whole on it. Put green chutney, kajoor tomato chutney, beaten dahi, nylon sew and lastly pomegranate seads.

Kachori is ready to serve……

Bachemal Sauce with Crepe

 Ingredient

Butter – 1 tbsp

Maida - 1 Cup + 1 tbsp

Grated Cheese- ½ Cup

Chopped Green Capsicum -  1 tbsp

Chopped Onion – 1 tbsp

Chopped Parsley – 1 tbsp

Salt- To taste

Black Pepper Powder – 2 tsp

Black Pepper Whole- 4 – 5

Milk - 1 Cup

Bay Leaf – 1

Cooking Soda - Pinch

 Method

   A)     For Stuffing:-

In a bowl mix grated cheese, chopped green capsicum, salt, and 1 tsp of Black pepper powder. Mix it well and keep it aside.  

   B)      For Bachemal Sauce:-

In a pan, heat butter and add bay leave and whole black pepper and add 1 tbsp maida. Sauté till slight colour change. Add milk, chopped onion, salt, pepper powder, chopped parsley.

Mix it well and boil for 2 minutes.

   C)      For Crepe:-

Take the remaining Maida , add salt and pinch of cooking soda . Add water and stir of make batter of medium thick consistency.

Now heat the Griddle and apply butter on it. Make 3 small thick crepe with doughy centres.  

Now on serving plate, first place one crepe. Then spread bachemal sauce on the crepe and put the stuffing on the sauce and spread it complete. Put another crepe.

Repeat the same procedure again.

Serve it hot……with any salad of your choice.

Apple Lassi

an instant Cool drink to enjoy.

Ingredients

Dahi – 2 Cup

Grated Apple- 1

Cinnamon Powder- ¼ tsp

Powdered Sugar- 1 tbsp

Salt- Pinch

Cream- For Garnishing

Method-

Mix all the ingredients and blend it. Refrigerate the mixture to make it chilled.

Garnish it with cream and serve chilled.

Enjoy!!!!!

Apple Iced Tea

Apple  IceD  Tea

Ingredients

Black Tea – 150 Ml

Apple Juice – 200 ML

Lemon juice- 2 Tbsp

Sugar Syrup- 4-5 tsp

Ice Cubes- 4-5

Apple Slices – 2-3

Mint leaves – for garnishing

Method

Mix black tea, apple juice, lemon juice and sugar syrup in a jar. Shake it well.

In a glass add ice cubes, thin apple slice and pour juice.

Garnish with Lemon ring and Mint Leaves

Bhinda Ni Kadhi

Bhinda Ni Kadhi

Ingredients

Ladies fingers – 225 gms

Butter milk – 225 ml

Gram flour- 1 tsp

Chopped ginger- ½ “ piece

Chopped green chillies- 1 tsp

Chopped coriander leaves- 1 tbsp

Cumin seeds- 1 tsp

Dried Red Chillies- 2 – 3

Asafoetida (Hing) Powder- ¼  tsp.

Salt- to taste

Ghee- 2 tsp

Oil- for frying

Method

Cut ladies into 2.5 cm (1”) pieces. Deep fry in Oil till crispy. Then keep it aside.

Make a paste of the gram flour with a spoonful of buttermilk.

Add remaining buttermilk, ginger, green chillies and salt.

Heat Ghee in a pan and add cumin seeds along with Asafoetida ( hing) powder and dry red chillies.

Add butter milk mixture and continue cooking for 10 minutes.

After 1 boil , add fried Lady finger . Add coriander leaves.

Serve hot!!!!!!!!!!!!!!!!!!

Enjoy it with Steam rice……

Sabudana Bhel (Sago Bhel)

Yesterday my hubby came little late from the office and he was very hungry. He told me to prepare something instantly.

Usually I prepare Bombay bhel from puffed rice which is very common. Today I thought why not to try something different. So I had prepared it from Sabudana (Sago). And coincidently all the ingredients were available at home.  It was as simple as that and yet very tasty. And interesting feature was that that I served it in paper corn, same as we use to get in street.

We enjoyed it.

Ingredients:

Sabudana- 1 cup (after frying it with be 2 cup)

Oil- for frying

Boiled potato (cut in small cubes) - 2 tbsp

Chopped Onion- 2 tbsp

Chopped Capsicum- 2 tbsp

Chopped Tomato- 1 tbsp

Chopped Raw Mangoes- 2 tbsp

Chopped Pineapple- 2 tbsp

Chopped Green Chillies- 1 tsp

Chopped Coriander leaves- 2 tbsp

Nachos- 2 tbsp

Tomato Ketchup- ¼ cup

Mix herbs- 1 tsp

Salt- to taste

Green Chutney- 1 tbsp

Tamarind Chutney- 1 tbsp

Method:

Fry the sabudana in sufficient oil. Fry it properly; otherwise it will stick to your teeth.

Chop all the vegetables. Mix it properly with the fried sabudana.

Now add all the chutneys and tomato sauce. Salt and mix herb.

Mix evenly and garnish with coriander leaves.

Serve in paper cone....enjoy!!!!!!!!!!!!

Green Peas and Methi Pulao (Methi Matar Pulao)

Green Peas and Methi Pulao (Methi Matar Pulao)

Ingredients:

Oil- 2 tsp

Cumin seeds- ½ tsp

Long Grained Rice (Basmati) - 1 ¼ cup

Chopped Fenugreek leaves (Methi) - 2 cup

Green Peas- ½ cup

Ginger- green chilli paste- 1 ½ tbsp

Salt- to taste

Chopped Coriander (dhaniya) for garnishing- 2 tbsp

Method:

Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.

Heat the oil in a non- stick pan.

Add cumin seeds and ginger- green chilli paste and sauté for few seconds.

Add fenugreek leaves, peas and salt. Mix well.

Later add rice and 2 ½ cup of water. Close the lid and cook for 5-10 minutes in medium flame.

You can also check in between. To check whether the rice is cooked, pick a cooked rice grain with a spoon and press with your finger. If rice grain breaks without sticking your finger, it is cooked

You can also make it in pressure cooker with same amount of rice and water for 2 whistles. But remember to allow the steam to escape before opening the lid.

Separate grains of rice lightly with fork.

Garnish with coriander leaves and serve hot.

Kadhai Paneer

Hi guys!!!  I made Kadhai Paneer, recipe of which I have learned from my sister. Kadhai paneer is all time favourite main course gravy for vegetarian people. The Kadhai paneer is simple to cook and great to taste.

So here I am sharing my sister’s recipe with you all…

Ingredients:

Oil- 3tbsp

Diced capsicum- 1

Diced onion- 1

Paneer cubes- 8-10

Cumin seed-  ½ tsp

Hing- pinch

Tomato- 2

Red chilli- 2

Onion paste- ¼cup

Turmeric powder- 1 tsp

Red chilli powder- 1 tsp

Coriander powder- ½ tsp

Cumin powder- ½ tsp

Salt- to taste

Water- ½ cup

Garam Masala Powder- 1 tsp

Chopped coriander leaves- 1tbsp

Method: (Preparation time: 20 minutes)

For pre- preparation cut onion and capsicum. Make onion paste. Also crush tomatoes with red chilli to make chilli tomato puree.

First of all, deep fry diced capsicum then diced onion and paneer cubes one by one till slight brown. Keep it aside.

Now in the same oil, add cumin seeds and hing. Then add onion paste and let it cook for 3-5 minutes. Then add tomato-red chilli paste and again let in cook for 5 minutes. Now add all the masalas like turmeric powder, red chilli powder, coriander powder, cumin powder and salt. Later add water and mix well. Now add fried onion, capsicum and paneer cubes. Mix well. Close the lid and cook for 5 minutes in medium flame.

Finally add garam masala powder and chopped coriander leaves.

Serve it with paratha, roti, tandoori roti or naan.

So dig in..... :)

Instant Rava Dhokla

Instant Rava Dhokla

This is the very simple and easy breakfast and gujarati snack recipe. In my home it is prepared almost every week. My husband is also very fond of it.

Many of my friends also wanted to know the instant rava dhokla recipe. They didn’t had any luck while making dhokla as it doesn’t comes out well.

So to all my dear friends, this is for u all…

Ingredients:

Rava/Suji- 1 cup

Buttermilk- 1 cup

Salt- according to taste

Turmeric powder- ½ tsp

Fruit salt/ Eno- 1 tsp

For seasoning:

Oil- 1 tbsp

Mustard seeds- 1 tsp

Green chilli- 3

Curry leaves- 6-8

Water- 1 tbsp

Sugar- ½ tsp

Method: (Preparation time approx . 12 minutes)

Getting started

In a dhokla maker or cooker, take 1 cup of water and put it on the burner stove. Take the thali and grease it with some oil. Then put the thali in the cooker or dhokla maker and close the lid for 5 minutes.

To make the dhokla mix, take rava (Suji) in a bowl, soak it with butter milk to make a mix of thick consistency. Add turmeric powder and salt to the dhokla mix and stir it well. Give the mixture some 5 minutes to soak.

To make dhoklas more fluffier, take about 2 tsp oil and 2 tsp water in the seasoning vessel or small utensil and then put it on flame,  so that the oil and water mixture get warm enough.  Then add this warm oil and water mixture to the dhokla mix.

Now add fruit salt or eno to rava batter and immediately pour oil and water. Mix properly, so that fruit salt gets mixed properly.

Now pour the mixture in greased plate which you have placed in the cooker. If you don’t have dhokla maker, no need to worry you can also make dhokla in cooker. Follow the same procedure and remember to remove the whistle from the cooker.

Now steam the dhokla mix for 10 minutes in high flame and cover the cooker.  You have to check the dhokla mix by poking a knife, if the batter doesn’t stick to the blade, it means your dhokla is ready.

Take out the dhokla plate from the container and leave it to cool in room temperature.

Now for seasoning, take some oil in the seasoning vessel or small utensil and heat it, then add mustard seeds to it. When the seeds start crackling add green chillies and curry leaves and then add 2 tbsp of water and lastly sugar in it. Let it boil till the sugar gets dissolved.

Now pour this seasoning on dhokla plate. Now cut the dhoklas into pieces, so that the water will go inside each dhokla.  Your dhoklas are ready to be platted.

Garnish with chopped coriander leaves and serve with green chutney or any chutney of your wish.

Dal Makhani (Dhabba Style)

Sometimes, you just want to add the flavour of smoke to your food.  Almost anything tastes better with a bit of that Smokey goodness.  Be it chicken, fish, mushrooms, or sandwiches.

You cannot do anything But to think about the dabba you last visited when you get that most basic of cravings? I tried with Dal Makhani which is a part of very popular Punjabi meal, so I thought why not try at home and give it the same effect as we get in the dabba.

Ingredients

Whole urad dal- ½ cup

Rajma- 1 tbsp

Ghee- 2 tbsp

Cumin seeds - ½ tsp

Hing – 1/8 tsp

Finely chopped onion – ½ cup

Tomato paste – 2

Turmeric powder – ½ tsp

Red chilli powder -  1 tsp

Dhaniya Jeera powder- 1 tsp

Ginger- green chilli paste – 1 tbsp

Milk- 1 cup

Salt- to taste

Cream- 1 tbsp

Butter- 1 tsp

Garam Masala- ¼ tsp

Method

Boil urad dal and rajma with little salt and water for 15 minutes or cook in pressure cooker . Allow 10-12 whistles.  Keep aside.

In a sauce pan, heat the ghee and add cumin seed. When the cumin seeds are slightly fried add hing, ginger green chilli paste and chopped onion. Saute well till brown.

Then add tomato paste and let it cook for 2-3 minutes in medium flame.  Now add the powders and fry for a minute. Now add the boiled dals and little milk, salt and cream. Mix well and boil for a while. Turn off the flame and lastly add butter.

To add flavour of desi dabba in the dal makhani, add Smoke flavour to dal.

If you have smoker box, add some wood chips or coal in the smoker box. Choose the temperature and close the box.

If you don’t have a smoker box you can take onion shell and place it over your prepared dal makhani. Now put the hot coal in the shell and pour some drops of ghee on it. Close the lid and let it smoke for 2-3 minutes.

Lastly add garam masala and chopped coriander leaves.

Garnish with cream, green chilli and ginger sticks.

Serve it hot with Laccha Parathas , Butter naan or Jeera rice….

So Enjoy…

Khoya Makhana

Hi friends,

Today when I was boiling the milk in the morning, it started curdling. The first thought that came to me was that the milk is a waste and I have to drain it.

Then I thought of putting the precipitate to use. I made Khoya out of it.

The khoya used in this recipe is home made. You can try making this recipe with the Khoya bought from Market.

So let’s get started.

Ingredients

Makhana- 100 g

Ghee- 2 tsp

Onion Paste- ½ cup

Ginger garlic green chilli paste- 2 tsp

Turmeric powder- 1 tsp

Red chilli powder- 1 tsp

Coriander Cumin Powder- 1 tsp

Tomato Puree- 1 cup

Curd- 1 cup

Khoya- ½ cup

Salt- according to taste

Garam Masala Powder- 1 tsp

Cream- 1 tbsp

Coriander Leaves- for garnishing

Method ( Preparation time- 10 to 15 Min)

Take half of the ghee in the pan and heat it. Sauté the makhana  till it becomes crispy and light brown.  Keep it aside. Now heat the remaining ghee in the pan at Low flame and add onion paste and sauté till is become golden.  Then add ginger garlic green chilli paste and saute it for 2-3 minutes at Low flame. Add turmeric powder, red chilli powder and mix well. Now add tomato puree and cook well for 2-3 minutes

Add curd and khoya, stir well.  Then add some fresh cream.

Add salt according to taste and garam masala to give a hint of spices.

Mix well and cook for 1 - 2 minutes.

Garnish with fresh Coriander leaves, cream.

Serve with Paratha or Naan.