Dhokla Poha ~ Wagharela Dhokla

From past few days I am badly tied up, both on personal as well as professional front. I am not able to give time to my blogging world. With the onset of long weekend I was so excited, I was desparately waiting for this much needed break. I and my husband decided to relax on this weekend and not involve in much of an activity. For the first time, I was also bored to enter the kitchen and cook. I had leftover of Khatta Dhoklas, which I had prepared last night, instead of throwing them, and my lazy bones were soo tired of making some new breakfast I decided to utilize this leftover Dhoklas. In Gujarati family usually dhoklas are consumed next day by adding a waghar to it and make them more delicious. One can also call them Dhokla Poha or in Gujarati lingo Wagharela Dhokla. If one enjoys Dhokla, then you will relish Wagharela Dhokla. We enjoyed our weekend morning with wagherela dhokla, and solving sudoku and sipping hot masala chai.

Ingredients:
1/2 Bowl of Khatta Dhokla
1 Chopped Onions
3 - 4 Curry Leaves
Pinch of Hing (Asafoedita)
1 Teaspoon of Rai (Mustard Seeds)
2 Teaspoon of Coriander Powder
1 Teaspoon of Cumin seed Powder
1 Teaspoon of Turmeric Powder
1 Teaspoon of Red Chilly powder
Chopped Coriander for garnishing
Salt to taste
Oil

Method:
1. Take leftover khatta dhoklas, and cut them in to small pieces wit your hand or knife. Keep the small pieces of dhoklas aside.
2. Heat oil in a pan, add pinch of hing and mustard seeds. Once the seeds starts spluttering add curry leaves and chopped onions.
3. Saute onions till they turn golden brown, add coriander powder, cumin seed powder, turmeric powder, red chilly powder, salt to taste and mix well with the onions.
4. Once the masalas are cooked add, dhokla pieces and mix well with the masalas and onions.
5. Allow the masalas to cook with the dhoklas for few seconds. Once cooked properly, garnish it with chopped coriander.

My Dear Friend Suma and Ammu have tagged me, one can check the tag details here...... and Jyoti has shared with me bundle of awards like yum blog award, 360 degree award and Giant Bear Hug Award. Thank you gals for these bundle of joy.

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Puri Bhajji ~ Alu Puri

Dear Reader and my fellow blogger friends, I was away from the Blogosphere circuit as I was busy settling things in my new house. But I am back with my favourite breakfast dish Puri Bhajji.

Puri Bhaji is the most popular Breakfast at our place. Puri Bhaji is popularly known as Alu Puri in Northern parts of India. Its being served as heavy brunch at my place over the weekend. Puris are puffed wheat flat breads, they are served with delicious potatoe vegetable popularly known as Bhajji in Maharashtra. I simply love the aroma of curry leaves in this sabji. This simple yet tasty meal is ideal for a lazy weekend brunch.

Ingredients
For Puris
2 Bowls Wheat flour
2 Teaspoon Oil for Kneading
1 Cup of Luke warm water
1 Teaspoon of salt
Oil for Frying

For Alu Bhajji
5-6 Potatoes
2 Medium sized Onions
5-6 Curry Leaves
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Tablespoon finely chopped Green Chillies
2 Teaspoon Mustard seeds
2 Teaspoon Urad Dal
1 Teaspoon Turmeric Powder
2 Teaspoon Coriander and Cumin seed powder
1 Tablespoon of Lemon Juice
1 Cup of Chopped Coriander
Salt as per taste

Method
For Puri
1. Take wheat flour and sprinkle salt and little oil and mix it well.
2. Add water and knead the dough. Keep it aside for few minutes.
3. Roll small round puris.
4. Heat oil and fry the puris.

For Alu Bhajji
1. Pressure cook the potatoes and remove the skin and keep it aside to cool. Mash the potatoes
2. Heat the oil, add a pinch of asafoedita and then add urad dal and mustard seeds. Once the seeds starts spluttering add curry leaves, ginger and garlic paste.
3. Add chopped onions and saute for few minutes till they light golden brown.
4. Add turmeric powder, coriander and cumin powder.
5. Add mash potatoe
s and salt as per taste and mix well.
6. Cook for few minutes and spread lemon juice and garnish it with coriander leaves.
Enjoy yummy hot puris with alu bhajji

Here is my entry fot my Dear Friend EC's WYF - Breakfast Event

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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.

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Vermicelli Sev Upma

Breakfast is a meal most often eaten in the morning. The word derives from breaking the fast after one has not eaten since the night before. It is widely accepted that breakfast is the most important meal in the day. I am always in search for healthy and easy to make, yet delicious breakfast recipes. One such dish I frequently prepared for breakfast is Vermicelli Sev Upma. This colourful dish is easy to prepare and is loved by all in my family.


Ingredients:
200gms of Vermicelli sev
1 Teaspoon of Mustard seeds
1 Teaspoon of Urad dal
1 Tablespoon of Cashew nuts
1 Tablespoon finely chopped Green Chillies
1 Finely chopped Onions
1 Finely chopped capsicum
1 Finely chopped Carrots
Salt to taste Grated Coconut and Chopped Coriander for garnishing
Oil
Water

Method:
1. Fry Vermicelli in oil, till they turn golden brown and set them aside.
2. Heat oil in the same pan and add mustard seeds, cashew nuts and urad dal. Once the seeds starts spluttering and dal starts changing its colour add curry leaves and chopped green chillies.
3. Add chopped onions and saute till they turn light. Add chopped capsicum, carrots and boiled peas and along with salt and allow it to cook for few minutes.
4. Add 11/2 cups of water and fried vermicelli and cook for few minutes or till all the water evaporate and the sev is cooked.
5. Garnish with grated coconut and chopped coriander before serving

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