Patra ~ Alu Wadi ~ Taro Leaves Pinwheels

One can see few similarities in Gujarati and Maharashtrian cuisine, due to the geographical similarities in these two states. Infact they were one state before India got Independence. On 1st May 1960, these two states of Maharashtra and Gujarat were formed on linguistic lines. Few dishes are prepared in Maharashtrian as well as Gujarati Cuisine but have different names, like Puran Poli is a Maharashtrian sweet dish, which is known as Gali Rotli in Gujarti Cuisine. Famous Gujarati Khandvi is known as Suralichi Vadi. One such dish which is prepared in both the cuisines is Patra ~ Alu Wadi.

Patra ~ Alu Wadi is a popular Gujarati and Maharashtrian snack. Taro or Colocasia leaves are rolled and filled with besan tangy and spicy paste. It resembles a green and gold pinwheel when sliced. Patra is also known as "pathrode," and the leaves are also called "alu" or even "elephant ears." The art of rolling the patra is important so that it binds the paste with the leaves while they are being steamed.


Ingredients:
8 - 10 Patra Leaves /Alu Leaves/ Taro Leaves Half Bowl of Besan (Bengal Gram Flour) 2 Tablespoon Garlic Paste
2 Teaspoon Red Chilli Powder
1 Tablespoon Tamarind Pulp
1/2 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
11/2 Tablespoon of Jaggery
Salt as per taste
Oil
1 Teaspoon Mustard seeds
1 Teaspoon Fenugreek seeds
2 Teaspoon Sesame seeds
Grated Coconut and Coriander leaves for Garnishing

Method:
1. Wash all the Taro leaves carefully and then wipe it with clean cloth.

2. In a small bowl dissolve Jaggery and Tamarind pulp and leave it for 30 minutes.
3. Now make thick besan paste in a bowl, by placing besan, garlic paste, red chilly powder, coriander powder, turmeric powder, Salt to taste, tamarind and jaggery pulp. Add oil to this paste and if required very less water to make a thick paste.
4. On a clean surface, place a big taro leaf and with the help of your fingers spread the besan paste on the front side of the leaf.
5. Now a place another smaller leaf on the bigger leaf and apply the besan paste on it.
6. Now fold both the sides of layered leaves and keep applying the besan paste on every fold. Now roll the leaves tightly and keep on applying the paste on every fold and make a log.

7. In a similar way apply the paste to the rest of the Taro leaves.
8. Steam the Taro leaves log for 20 - 30 minutes.
9. Once they are steamed, allow them to cool and then cut the logs vertically. Once they are cut the will give a pin wheel look filled with spicy and tangy besan paste.

10. Few people prefer eating steamed Patra / Alu Wadi by dipping it in oil. And few deep fry them. But I prefer it by tempering them.
11. For tempering, heat oil in a deep vessel. Once the oil is hot add Mustard seeds and fenugreek seeds. Once they start spluttering add Sesame seeds.
12. Place the steamed Patra / Alu Wadi in this tempering and mix it well. Allow it to cook in this tempering for 1 Minute.
13. Garnish the Patras / Alu Wadi with grated Coconut and chopped Coriander leaves and serve it with either hot tea or serve it as a side dish in your main course

This is my entry for Priyanka's Shaadi Ki Thali Event, as Patras are prepared as one of the savoury snack during Gujarati weddings

Read more...

Open Rawa Sandwich

An open sandwich, also known as an open face sandwich, consists of one single slice of bread with one or more food items on top of it. Open sandwich is generally eaten as part of breakfast and/or supper, a slice of fresh bread or a toast, with different spreads, butter, cold cuts such as ham, bacon, salami, or sausages and vegetables. The term sandwich is occasionally used (informally) in reference to open-faced sandwiches. Strictly speaking, an open-faced "sandwich" is not technically or in any true sense a sandwich, as it consists of a single slice of bread instead of two, and has toppings instead of a filling.

My mother used to prepare this delicious Indian version of Open Sandwich. The base of this open sandwich is rawa. Yes! even I gave that same annoying look when my Mother served me this sandwich for the first time in my teens. Had that first bite with lots of hesitation, how will an open sandwich taste with a Rawa as its base. But to my surprise it tasted mind blowing and I was not able to trace that its made out of semolina. Ever since this has been my favourite Sunday brunch. This dish was invited in my in- laws family with lots of apprehensions the first time I served them, but the result was the same - Super Hit!

Ingredients

11/2 Cup Rawa (Semolina)

1 Cup Curd

1 Large Finely Chopped Onion

1 Large Finely Chopped Capsicum

1 Large Finely Chopped Tomato

1Tablespoon Finely Chopped Green Chillies

1 Cup of grated Cheese
Butter
Salt to taste

Method:

1. In a large bowl, place the rawa along with all the vegetables and mix it properly.

2. Now add the curd, the amount of the curd should be such that it makes spreadable thick batter. Don’t add water in the matter to make it wet, instead increase the amount of curd. While adding the curd keep in mind that the vegetables used in the batter also oozes out natural water.

3. Add salt to taste and chopped green chillies in the batter and mix it well.

4. When you are ready to serve the sandwich, spread butter on all the breads. Spread the rawa and vegetable batter on the bread. Sprinkle grated cheese on top.

5. Heat the tawa / griddle, apply butter and place two to three (depending on the size of the tawa) breads.

6. Toast the base of the bread, then change the side and toast the spread batter side of the bread. The curd will bind the batter and the bread, so the batter won’t fall from the bread.

7. Toast the bread till it turns light golden brown. Serve hot along with ketchup and choice of chutney.

Read more...

Dahi Wada ~ Dahi Bhalle

As the summer makes an entry, we tend to lose our appetite as well. We cannot think of regular spicy foods. Summer is the time to add some cooling foods in your diet. We keep on craving for something to drink. To deal with such kind of mood and situation Dahi Wadas or Dahi Bhalle comes to my rescue.

''Dahi'' Means Yogurt and ''Wada'' is a fried lentil cake in Hindi. This dish is apt for summers. It can be treated as a cooling side dish. This is one sweet, tangy and spicy chat for all during summers. One can even store these wadas for 2 days in the refrigerator and serve it with chilled yogurt when you please.

Ingredients:
For Wadas
2 Cup Urad Dal
11/2 Tablespoon Ginger paste
11/2 Tablespoon Green Chilly paste
A pinch of Soda bi Carbonate
Salt to taste
Oil for frying
Water

2 Cups of Yogurt
1 Cup of Green Chutney
1 Cup of Tamarind and Date Chutney
1 Tablespoon of Roasted Jeera Powder (Cumin Seed powder)
1 Tablespoon of Red Chilly powder
1/2 Cup of Sugar
1/2 Cup of Milk
1/2 Cup of Chopped Coriander
1 Tablespoon of Black pepper powder
Salt as per taste

Method:
1. Soak the Urad dal overnight or for 5-6 hours in water. In a food processor, add the soaked urad dal and grind it in to a paste, which is light and airy.
2. Add ginger, green chilly paste, pinch of soda bi carbonate and salt in the urad dal paste and mix it properly.
3. Heat oil in a deep pan, spoon the urad dal batter and fry the wadas. Now place all the fluffy wadas in water for 10 - 15 minutes.
4. Once the wadas are soft, press the wadas very gently between your two palms and squeeze out excess water from the wadas. All the oil used for frying the wadas will ooze out along with the water. While doing this take care not to break those wadas. Refrigerate these wadas till we prepare the yogurt mixture.
5. Take a bow, place the yogurt in the bowl and beat it briskly. Add 1/2 cup of milk in the yogurt and beat it again. Milk will help the yogurt mixture to become smooth and it will also avoid yogurt from spoiling or getting tangy due to scorching heat of summer. Add sugar, salt and black pepper powder in the yogurt and mix it well. Allow the yogurt to cool for few hours.
6. Just 30 minutes before serving the dish, in a wide bowl, place few wadas. Now pour the yogurt mixture over the wadas. Garnish it with Green Chutney, Tamarind and Date Chutney, chopped coriander leaves. Sprinkle on top roasted jeera powder and red chilly powder.
7. Serve Dahi wadas chilled.

Read more...

Lilva Kachori ~ Pigeon Peas Stuffed Savoury

Winter is the best season for leafy and green vegetables. Few vegetables are only available during winters, specially in India. One such vegetable is Lilva / Tuvar / Arhar/ Pigeon Peas. Lilva / Pigeon Peas have close resemblance to Peas. Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In India, split pigeon peas (toor dal) are one of the most popular pulses.

Lilva Kachori is one of the famous Gujarati farsan / savoury snack. These golden crispy kachoris are stuffed with lilva and spices. They are generally prepared during winters as seasonal availability of Lilva and green garlic. Besides lilva, I have also added few green peas as lilva alone makes the stuffing bit bitter. If green garlic is not available, one can use normal garlic as well. Lilva kachoris were also part of the feast prepared during Holi.

Ingredients:
For Stuffing

500gms. Lilva / Green Tuvar / Arhar / Pigeon Peas
100gms. Green Peas
1/2 Cup of Fresh Grated Coconut
3 Tablespoon of Finely Chopped Green Garlic / Dry Normal Garlic
1 Tablespoon of Green chilly paste
1/2 Cup Chopped Coriander leaves
1 Teaspoon of Cumin seeds
2 Teaspoon of Coriander powder
1 Teaspoon of Cumin powder
1 Teaspoon of Turmeric powder
1/2 Teaspoon of Hing (Asafoedita)
1 Teaspoon of sugar
Juice of 1 Lemon
2 Tablespoon of Kish Mish (Raisins)
2 Tablespoon of Cashew nuts
1 Tablespoon of Garam Masala
Salt to taste
Oil

For Dough
1 Cup of Wheat Flour
1 Cup of Maida (All purpose flour / self raising flour)
1 Tablespoon of Kalonji / dry Onion seeds (Optional)
Oil to knead the dough
Salt to taste

Method:
1. For kneading the dough, take wheat flour and maida, sprinkle salt and kalonji. Now add few drops of oil and mix with the flour till it has bread crumbs like consistency. Add water to the flour and knead the dough. The dough consistency should be smooth and soft. Once the dough is kneaded, spread oil on ur palms and grease and knead the dough again with your hands. Keep aside the dough till we prepare the stuffing mixture.

2. In a blender, place lilva and green peas. Grind them coarsely, without adding water. Soak the raisins in a warm water.
3. In a pan, heat the oil. Add finely chopped garlic and cumin seeds. Once seeds starts spluttering add turmeric powder, coriander powder and cumin seeds powder.
4. Once the dry masalas are cooked added coarsely grinded lilva and green peas mixture, salt, green chilly paste and sugar and mix it with the cooked masalas. Now cook the lilva mixture without adding water. Keep stirring the mixture.
5. Once the mixture is about to be cooked, add garam masala powder, grated coconut, cashew nuts, raisins and lemon juice and again stir the mixture and allow it to cook for few minutes.

6. Once the mixture is cooked completely, allow it to cool.
7. Roll out small puris from the dough and add the cooked lilva mixture. Give desired shape to the kachoris. I have given half moon shape. One can give round ball shape as well. This way roll out and stuff all the kachoris.

8. Deep fry all the kachoris and serve it with any green chutney and ketchup

This is my entry for my very own Holi Hai! Event

This entry also goes for Roma's JFI - Wheat event as well.

Read more...

Vegetable Poha

Breakfast is the most important meal of the day as it is considered the brain of the food. After a long fast of about 7-8 hours of sleeping our body need fuel to carry out the activities throughout the day. Skipping breakfast with an intention of losing weight is not a wise idea, as the fasting period increases making you feel hungrier. As a result you tend to binge in the meal which you first eat leading to over consumption of excess calories. Thus ultimately you gain weight instead of losing. Many studies prove that children who avoid breakfast are not able to pay full attention in school hours, have more than desired body mass index, or have low iron stores in the body.

A healthy breakfast is what one should emphasize on. Here is 'Vegetable Poha' which contains of nutritional value of many vegetables and can be prepared in a jiffy. This way you can make kids eat more vegetables and will bring creativity in your daily brunch.

Ingredients
500gms Poha / Flattened Rice
1 Chopped Medium sized Potato
1 Chopped Medium Sized Onion
1 Chopped Tomato
1 Chopped Small Carrot
1 Chopped Small Capsicum
1/2 Cup of Boiled Peas
1/2 Cup of Boiled American Corn
1 Tablespoon of Peanuts
1 Finely chopped Green Chilly
1 Teaspoon of Coriander powder
1 Teaspoon of Cumin powder
1 Teaspoon of Turmeric powder
1 Teaspoon of Red chilly powder
1 Teaspoon of Mustard seeds
1/2 Teaspoon of Hing / Asafoedita
3 to 4 Curry Leaves
1 Tablespoon of Lemon Juice
Salt as per taste
Oil
1/2 Cup of Sev
Finely Chopped Coriander to garnish

Method:
1. Wash the poha in a running water, once cleaned transfer them in a colander to remove all excess water. Keep it aside to drain the water for 5 minutes.

2. Heat the oil in a pan, add hing and mustard seeds, once the seeds starts spluttering add peanuts, curry leaves and chopped green chilly.

3. Add potatoes and a pinch of salt and close the pan with the lid, allow the potatoes to cook.

4. Once the potatoes are cooked, add onions and saute them till they are golden in colour. Add all tomatoes and other vegetables mentioned above and allow them to cook for a minute.

5. Later add coriander powder, cumin seed powder, turmeric powder, red chilly powder and salt as per taste. Mix it well with the vegetables and allow it to cook for few minutes.

6. In the end add the softened, drained poha and mix it properly and cook for 2 minutes. Sprinkle lemon juice, coriander mix it and remove it from the heat.

7. Sprinkle sev before serving.

Your colourful and healthy breakfast is ready

Read more...

Khatta Dhokla

Khatta Dhoklas are traditional Gujarati dish, this steamed cakes are delicious snacks and are also served as Farsan (savory snack) in grand Gujarati Thali. 'Khatta' means sour, the dish gets its name from the fact that curd is added to the batter, and batter is allowed to ferment and make it bit sour in taste. The batter has close resemblance to Idly batter, the difference is only the fermenting technique and addition of few spices. The soft, fluffy dhoklas are enjoyed by our entire family.

Ingredients
500gms of Raw Rice
250gms of Urad Dal
1/2 teacup of sour curd / Buttermilk
1 Tablespoon of Green chilly paste
1 Tablespoon of Ginger paste
1/2 Cup of Fresh Cream
3 Tablespoons of Oil
1 Tablespoon of coarsely crushed Black Pepper Powder
1 Teaspoon of Fruit Salt (Eno)
salt to taste
Tempering (Optional)
Oil
2 Teaspoons of Mustard Seeds
1/2 Teaspoon of Hing (Asafoetida)
6 to 7 Curry Leaves

Method:
1. Mix rice and urad dal and grind coarsely or soak rice and urad dal overnight and grind in to a thick paste.

2. If using dry coarse rice and urad dal mixture, add sour curd / buttermilk, salt, oil, lukewarm water and cream and mix properly to make a thick batter. Fresh cream will make your dhoklas very soft.

3. Let the battter ferment for 5 to 6 hours in a warm and a dry place.

4. Once battter is fermented, add green chilly and ginger paste and mix it proprly. Grease the steel plate or thali with oil and place the grease thali for 2 mintues inside the steamer.

5. Now add the fruit salt or eno in the batter which you want to use it the same day. The remaining batter one can freeze it in the refrigerator.

6. Now remove the greased thali from the steamer and pour the batter so as to fill half the height of the thali.

7. Sprinkle some ground black pepper on top, and steam the for about 10 minutes. Meanwhile prepare the tempering if using. Heat the oil, once the oil is hot, add hing, mustard seeds. Once the seeds starts spluttering add curry leaves and remove the tempering from the heat.

8. Once the dhoklas are steamed, sprinkle some tempering over the steamed dhoklas and then cut the dhoklas in diamond shape.

9. One can avoid the tempering and simply serve the dhoklas with oil and green chutney / Coriander - Coconut chutney

Note: One can preserve the dhokla batter for one day (without adding fruit salt)

Read more...

Dudhi Na Muthia ~ Bottlegourd Steamed Cakes

Culinary art of Gujarat is well defined and reflect the nature of the people here. Food here is simple, graceful and yet very down to earth. Almost strictly vegetarian, it is traditionally served on silver platters. The famous Gujarati thali consists of Roti (Phulka Roti), a dry sabji (Vegetable), a curry, one farsan (savoury snack), sweetmeats and Kachumbar (Salad), Papad, a variety of sweet and sour chutneys and pickles and Chaas (Butter Milk).

However, the greatest contribution of Gujarati cuisine to the rest of the country are a huge variety of scrumptious snacks. Known as 'Farsan' in Gujarat, constitutes an essential part of the Gujarati meal. These snacks are not very oily and very rich in taste. These are often complimented by spicy chutneys and hot pickles.

One such farsan is Dudhi Na Muthia, as name suggest they are made from Dudhi / Bottlegourd/ White Pumpkin by mixing them with variety of flours and spices and then steaming them. Have it with your regular meal or at Teatime they taste simply great.

Ingredients:
1/2 Cup Besan Flour (Bengal gram flour)
1/2 Cup Wheat Flour
1/4 Cup Rava (Semolina)
3 Tablespoon of Bajra Flour (Millet Flour) (Optional)
3 Tablespoon of Rice flour
2 Cups of Grated Dudhi (Bottlegourd/ White Pumpkin)
2 Tablespoon of Green Chilli - Ginger paste
2 Teaspoon of Coriander - Cumin seed powder
1 Teaspoon of Turmeric powder
2 Tablespoon of Lemon juice
1/2 Teaspoon of Soda - bi - Carbonate
1 Teaspoon of Oil
Salt to taste
Tempering:
Oil
2 Teaspoon of Mustard Seeds
1 Teaspoon of Til (Sesame Seeds)
2 -3 Curry leaves
Grated fresh Coconut (Optional)
Chopped Coriander for garnishing

Method:
1. Add 1/2 teaspoon of salt in a bowl of grated dudhi. Keep it aside for 5 minutes. Squeeze the grated dudhi in your palm and remove the excess water and keep it aside.
2. Take a big deep bowl, add all the Flours mentioned above, Rava and soda - bi - carbonate and mix in the flour.
3. Add grated dudhi, coriander and cumin seed powder, turmeric powder, green chilli - ginger paste, salt to taste, 1 teaspoon of oil and lemon juice.
4. Mix all the ingredients together and make a dough, there is no need to add water as dudhi will discharge its natural water. If the dough becomes bit sticky add very small amount of wheat flour.
5. Make cylinder shape long rolls out of the big dough. Grease a steal plate with oil and place the muthia rolls in the greased thali / Plate.

6. Steam the Muthias, approximatley for 10 - 15 minutes or till the pricked knife comes out clean.
7. Cut the steamed muthia roll in to small pieces. Few people enjoy simply eating steamed muthias by dipping it in oil along with Chutney.

8. Now prepare a tempering, heat the oil, add til, mustard seeds and curry leaves. When seeds starts spluttering remove it from the heat. Toss the pieces of steamed muthias in this tempering.
9. Granish it with grated coconut and coriander leaves. Serve it with your favourite chutneys or simple coriander chutney.

I am off to Paris for 4 Days to enjoy and celebrate my First Marriage Annivarsary

Read more...

Paneer Roll

After seeing glimpses of party food cooked by Rahul, its time to share the recipes of the same. A party can mean anything from drinks with savouries to a full blown dinner. With a little forward planning one can throw and enjoy a successful party. Nature of food is really important for party, general rule is keep it quick and easy. After all, you want to enjoy your party as much as your guests, Right??
One such quick and easy to serve starter for our party was Paneer Roll. Which was hot starter and was loved by all taste palates.

Ingredients:
1 Packet of Filo / Phyllo Pastry Sheets
100 gms Paneer
2 Medium Sized Chopped Onions
2 Medium Sized Chopped Tomatoes
1 Tablespoon Ginger - Gralic Paste
1 Teaspoon Cumin seeds
1 Teaspoon Coriander Powder
1 Teaspoon Red Chilly Powder
2 Teaspoon Pav Bhaji Masla / Garam Masala
1 Tablespoon of Chopped Coriander
Salt to Taste
Oil

Method:
1. Grate the paneer and keep it aside.
2. Heat the oil, add cumin seeds, once they start spluttering add ginger - garlic paste and Onions, saute till onions turn light pink in colour
3. Add tomatoes, red chilly powder and coriander powder and cook till oil starts leaving the side of the vessel
4. In the end add grated paneer and pav bhaji masala or garam masala powder and mix it well. Let it simmer for few minutes. Garnish it with coriander leaves and remove from the heat and allow it to cool.

5. Take pastry sheets, fill the paneer stuffing and roll it, seal the ends of the pastry sheets by greasing the ends with water.

6. Now place your rolled sheets in the Oven. Let it cook on 180 degree celcius for 5 minutes or till the sheet starts turning light brown.
7. Once cooked remove it from heat and cut the long stuffed sheets in to desired shapes and serve it hot with Chutney, Sauce and Dips of your choice.

Paneer is loved by all and especially kids, hence this is my entry for Madhavi's Lovely Children's Day Event.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Malar was kind enough to share with me Yum Yum Blog Award, thank you for this honour and appreciating my efforts.

Sudeshna has shared with me Great Buddy, Kreative Blog Award and Perfect Blend of Friendship Award, thank you gal for those kind words and will cherish this Friendship.

Vij has also shared with me Coolest Blog - Butterfly Award

Thank you all for these lovely Awards!

Read more...

Mathiya ~ Mathia and an Award

Mathiya or Mathia is another savoury snack which is a must in a Gujarati household during Diwali. Traditionally Gujaratis prepare many sweets and savoury snacks during Diwali, but in this world of frozen food and ready made items all this are readily available in stores and save the cooking time. But I have always seen my maternal granny cooking all these snacks for us in Diwali. This time I thought will follow her foot steps and take up Herculean task of making our authentic Mathiya or Mathias. Mathiya or Mathias are almost like papad but spicer than papad. I call it a Herculean task as you need to apply lots of pressure in kneading the dough of Mathiyas like papad.

Ingredients:
100g. Muth Dal Flour
100g. Urad Dal Flour
2 Tablespoons of Besan (Bengal Gram Flour)
2 Teaspoons Papad Khar / Soda Khar
1 Teaspoon of Ajwain
1 Teaspoon of Turmeric powder
3 teaspoons of Red Chilly powder
Salt to taste
Water
Oil

Method:
1. Sieve all the flours with salt and Papad khar in a bowl. Papad khar is a type of soda used for in papad, it contributes to the crispiness of the papad.
2. Add 1 teaspoon of oil, 1 teaspoon of red chilly powder, turmeric powder and ajwain to the flour. Add water and knead the dough. Try to pound the dough in a Stone mortar, if you have one. If you don't have stone mortar than pound it with the help of fist of your hand. Pound it for 20 minutes.

3. Stretch the dough and try to make small balls by cutting it with the help of a thread or make small balls the way we make it for puris and rotis. Roll the balls in round shape and size of puris.

4. Deep fry these Mathiyas / Mathias till golden brown.
5. Once they are fried, sprinkle red chilly powder on top and store it in an air tight container.

This is my entry for Priti's Diwali's Celebration Event

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Yasmeen, and Viki has passed me this cute, cuddly Chocoholic Award and how can one say no to irresistible Chocolates :). Thank you for sharing it with me..

I would like to pass the sweetness of Chocolate to my new friends

Trupti
N33ma
Curry Leaf
Gita's Kitchen
UJ

Congrats girls, lets spread the sweetness of Chocolate in to our new friendship

Read more...

Roti Upma ~ Waghereli Rotli and an Award

The one thing I hate is wasting food or throwing food. In India maids comes to our rescue, as we can give them our leftovers, but here in UK or in any place abroad you dont have such privilege and where everything comes with an expiry date you have to be cautious. But this turns out to be blessing in disguise as you give trouble to your grey cells and come up with a new dish from leftovers. One such leftover miracle is Roti Upma or Waaghereli Rotli in Gujarati.
I have grown up seeing my granny, mom, aunt making this dish whenever there were leftover Rotis at our place. In Gujarati household you will not see anyone having morning stale food even at night, so using one day leftovers is out of question. Even simple snacks or breakfast has to be hot and freshly prepared. Since phulka roti is a staple diet in every Gujarati and Indian Household, I am sure this dish really comes to our rescue. Its easy to make with minimum ingredients.

Ingredients:
5 - 6 Leftover Rotis
1 Chopped Onions
2 Tablespoon Curd
1 Tablespoon of Green Chilli - Ginger Paste
1 Teaspoon of Mustard seeds
1 Teaspoon of Coriander and Cumin seed powder
1/2 Teaspoon of Turmeric powder
Pinch of Asafoedita
2 - 3 Curry leaves
Chopped Corianders
Salt to taste
11/2 Cups of Water
Oil

Method:
1. Tear leftover rotis in to small pieces.

2. Now take a bowl, add curd and water and make a butter milk consistency.
3. Add salt, Green Chilli-Ginger paste and pieces of rotis in it. Soak the rotis in this buttermilk mixture for 10 - 15 minutes. Rotis will soak the buttermilk mixture.

4. Heat the vessel with the oil, add pinch of asafoedita, mustard seeds and curry leaves. When Mustard seeds starts spluttering add chopped Onions and saute them till they are translucent.
5. Add coriander-cumin seed powder, turmeric powder and mix with the onions. Add the soaked roti mixture in the onion mixture and mix properly.
6. Cook for 5 minutes, or till the buttermilk is fully absorbed.
7. Your Roti Upma is ready, garnish it with chopped coriander and serve it hot.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Butterfly Award

Priya of Priya's Easy N Tasty Recipes , Sripriya of Srikar's Kitchen and Gita of Gita's Kitchen has passed me this lovely ' Butterfly Award ', Thanks Priya, Sripriya and Gita for considering me for this lovely award.

The rules of the award are: Put the logo on your blog. Add a link to the person who awarded you. Nominate 10 other blogs Add links to those blogs on yours, and leave a message for your nominees on their blogs. I am happy to pass on this award to my fellow blogger friends

Priti
Rekha
Madhavi
Sujatha
Bhawna
Anudivya
VP
Gita
Jaishree
Raaji

Congratulation Gals!!

Read more...

Khaman Dhokla ~ Steamed Gram Flour Cakes

The one delicacy Gujaratis are always associated with is ''Dhokla''. The steamed savoury snack prepared in every Gujarati household. But before I share more information on this delicious savoury snack, one thing I want to clear with all Non - Gujaratis. I have always noticed, among Non-Gujaratis that Dhoklas means yellow coloured steamed bengal gram flour cakes. But the fact is these yellow colour steamed cakes made from bengal gram flour or chana dal (Bengal Gram) is called Khaman or Khaman Dhoklas or Nylon Khaman and Dhoklas are basically Khatta Dhoklas or Dhoklas made from grounded rice and urad dal and are bit tangy garnished with pepper corns. So next time when you refer Dhoklas be specific that they are Khaman Dhoklas or Khatta Dhoklas.
There are many varieties of Dhoklas like Khatta Dhokla, Khaman Dhoklas, Moong Dhoklas, Rasia Dhoklas, Corn Dhoklas and the list is extensive. Gujaratis have this savoury snack as a tea time snack rather than as a food item or are a part of the Gujarati Thali and served as Farsan in the thali.
I have shared the authentic Khaman Dhokla recipe, rather than the other instant versions where besan (bengal gram flour) is used instead of ground Chana dal. If ones visit Gujarat, Khaman Dhoklas are prepared with ground Chana Dal (Bengal gram) and they are served with Green Chutney, Chopped Onions and Sev. I miss this authentic Khaman Dhokla even in Mumbai, where instant versions are available in the shops.

Ingredients:
3 Cups Chana Dal (Bengal Gram)
1 Cup Rice
1 Tablespoon of Curd
Warm Water
1 Tablespoon of Green Chilly and Ginger Paste
Salt to taste
1 Teaspoon of Eno / Citric Acid
Oil
Mustard Seeds
Sesame Seeds
Chopped Green Chillies
2 -3 Curry Leaves
Chopped Coriander
Grated Coconut (Optional)
Method:
1. Soak Chana dal and Rice separately, grind Chana dal and Rice coarsely.
2. After grinding mix chana dal and rice together, add curd, 1 teaspoon of oil, pinch of salt and warm water. Make a thick batter and let it ferment for 5 - 6 Hours till the batter doubles.
3. Once the batter is fermented, add salt to taste, green chilly and ginger paste.

4. Before steaming the batter, add Eno salt / Citric acid in 2 Tablespoon of water and add this in the batter and mix it properly.
5. Grease the steel thali with oil and pour the batter in the greased thali and steam it for 10 - 15 Minutes.
6. Once the Khaman Dhoklas are steamed, remove them from the steamer and let it cool for a minute.
7. Prepare a tempering, heat oil add, mustard seeds, sesame seeds, chopped green chillies and curry leaves. Once the seeds starts splattering remove from the heat.
8. Pour some tempering over the steamed khaman dhokla thali and spread the tempering with the help of a spoon. Cut the Khaman Dhoklas in to diamond shape and remove it from the thali.
9. This way steam the remaining batter and use the remaining tempering on Khaman Dhoklas.
10. Granish Khaman Dhoklas with chopped coriander leaves and grated fresh coconut.

11) Serve Khaman Dhoklas with Green Chutney, Chopped Onions and Sev.

Read more...