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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Churma Na Ladoo ~ Wheat Flour Ladoos

Ganesh Chaturthi is incomplete without Lord's Favourite Ladoos. Last year I made authentic Modak for Vighnaharta, this year I decided to serve him with our traditional Gujarati Ladoos called Churma Na Ladoo. Gujaratis and brahmin community in particular are very fond of these Ladoos. They made from wheat flour and ghee and it gets its sweetness from jaggery. Guajarati Brahmin's feast is incomplete without Churma Na Ladoo.

Ingredients:
2 Cups of Coarse Wheat Flour
1/2 Cup of Rawa (Semolina)
1/2 Cup of Milk
1/2 Cup of Water
2 Cups of Ghee
1 Cup of Ghee / Oil for Frying
2 Cups of Shredded Jaggery
2 Tablespoons of Elaichi Powder
1 Tablespoon of Jaiphal Powder (Nutmeg Powder)
1/2 Cup of Khus Khus (Poppy Seeds) / Sesame Seeds

Method:
1. Take course wheat flour, and add rawa to it. If you don't have course wheat flour, increase the amount of rawa to 11/2 cup. Add water, milk and knead a very though dough.

2. Make small balls or muthias out of this dough. Heat ghee or oil and deep fry these wheat balls till they turn brown in colour. This is the easy and best way to cook the wheat flour instead of traditional and time consuming method of making bhakris out of these small balls and then roasting them.

3. Once the wheat balls are fried, allow them to cool, later grind them coarsely in a food processor. The consistency should be of a coarse powder. Add elaichi and jaiphal powder in the grinded wheat.

4. Heat ghee in a pan, add shredded jaggery and allow jaggery to melt in the ghee, spread this mixture in the grinded wheat powder. Mix well with ghee, jaggery and wheat mixture with the help of a stapulla. Don't mix it with your hands as it will burn them as the ghee and jaggery mixture is very hot.

5. Once properly mixed, apply small amount of ghee on ur palms, take the ghee, jaggery and wheat mixture and make small round balls or ladoos by pressing it in between your palms. Make the ladoos when the mixture is still hot. Roll the ladoos in khus khus or sesame seeds.

6. Allow them to cool and place them in the air tight container. They can be stored for almost 10 days.

This is my entry for my very own Janmashtami & Ganesh Chaturthi Event.

This post also goes for Sanghi's IFL - Milk Event and Sara's Sweet and Savoury Event

My Dear Friends Sanghi, Priya Raj and Lone Acorn have tagged me, you can know more about me through this tag here..... thank you girls for thinking about me and tagging me.

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Suji Ka Halwa ~ Rava Sheera

Wishing Happy Ganesh Chaturthi

Lord Ganesha is the God of prosperity and wisdom. Ganesh Chaturthi is celebrated with great pomp and devotion in Mumbai. There are Ganesh Pandals in every nook and corner and lanes of Mumbai. Pandals are decorated and there are many festive programmes organised for the Lord. Ganesh Idols are bought one day earlier at night. Every body is out to welcome the beloved God by Chanting ''Ganpati Bappa Morya''.

This 10 days Sarvajanik festival is celebrated all over Maharashtra with great zeal and enthusiasm. People also get Ganesh Idols in their homes and in their Societies or apartments. Even our apartment has got Ganesh Idol for 5 days. There are lots of exciting programmes lined up to celebrate the festivals. Will include my readers with this celebration by showcasing the pictures of the festival in my next post.

This time I prepared Suji Ka Halwa or Sheera as one of the Naivedya for Vinayaka. Suji Ka Halwa, is popularly known as Sheera in Western India. It is a sweet semolina pudding Sheera is always prepared as Prasad or Naivedyam for Satyanarayan Pooja. This is by far the simplest and easy dessert one can prepare for any occasion. All the ingredients required to prepared this rich and aromatic dessert is easily available in our house. I love the aroma, when suji (semolina) is getting roasted in ghee and the best part about Sheera is you can even store it for one day and re heat it the other day and enjoy it.

Ingredients:

1 Cup Suji (Rava, Semolina)
4 Tablespoons of Ghee
1 Cup of Sugar
1 Tablespoon of Malai / Cream (Optional)
2 Cups of Whole Milk
1 Tablespoon of Elaichi (Cardamom) Powder
1 Tablespoon of Kish Mish (Raisins)
1 Tablespoon of Chopped Nuts (Cashew nuts, Almonds, Pista)
Few Saffron Strands


Method:
1. Heat ghee in a deep pan, add chopped cashews and roast them, once roasted remove them and keep them aside.
2. Add rava or suji or semolina in the melted ghee. Roast the suji for 5 to 10 minutes on a low flame.
3. While roasting the suji, add sugar, cardamom powder, raisins, roasted cashews and other chopped nuts. Meanwhile, boil the whole milk and add kesar to it.
4. Roast the suji till it turns light golden in colour and one can smell the aroma of the roasted suji.
5. Once the suji is roasted add boiled milk and cream to roasted suji, on a low flame keep on stirring the suji and milk. See to it no lumps are formed while mixing suji and milk.
6. Keep on stirring the mixture till you get a thick halwa like consistency. Garnish it with chopped nuts and serve it hot.
The whole post is for my very own Janmashtami & Ganesh Chaturthi Event.

This post also goes for Sanghi's IFL - Milk Event

Sireesha, Priya Raj and My Dear Friend Sukanya has shared with me Scrumptious Blog Award -a blog award given to sites who: Inspire you Encourage You May give Fabulous information A great read Has Scrumptious recipes Any other reasons you can think of that make them Scrumptious!

Thank you girls! for considering me worthy for this award, I promise will come up with more exciting recipes.

Sukanya has also shared with me Kreative blog award, One lovely Blog Award and award

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Basundi ~ Awards

I usually make milk based dessert for Janmashtami as Milk was loved by my Bal Gopal. Last year I made Kheer
for Nandlala and made recently made Kalakand on Rakshabandhan, so decided to try my hands on Basundi this time.

Inspite of Swine flu scare in Mumbai, people were out on the streets with or without mask to watch the Dahi Handi Procession, it did not hamper the festive spirits of people and like always there were lots of Dahi handis all over Mumbai.

Basundi is a rich dessert loved by all in my family. Basundi is a thick, creamy dessert made by burning milk on a low heat and reducing milk to half. It is served chilled and garnished with lots of dry fruits. It is prepared usually during festive seasons in Gujarati households.

The best part about this dessert is one can prepare Basundi, one day in advance, and it becomes more rich and creamier as you chill it more.


Ingredients:
2 Litres of Full Fat Milk
1 Bowl of Sugar
1 Tablespoon of Elaichi Powder (Cardamom)
1/2 Tablespoon of Nutmeg Powder
3 Tablespoon of blenched nuts (Charodi, Almonds and Pistachio)
A pinch of Saffron

Method:
1. Take a deep pan (preferrably Non-stick), add 2 litres of full fat milk and bring it to boil.
2. Allow it to boil on a very low flame, keep on stirring it occassionally.
3. s the milk keeps on burning it will start coating on the sides of the vessel. With the help of a spatula keep on stirring the milk and remove the milk coating from the sides.
4. When the milk reduces to half, add sugar, elaichi powder, pinch of saffron and half blenched nuts.
5. Milk will turn light pink in colour and will be very thick in its consistency. Remove it from the heat and allow it to cool.
6. Once cool down, refrigerate it for few hours. One can see the layers of thick cream on top once the basundi is chilled.
Garnish it with nuts and saffron, serve it chilled.

This whole post is for my very own Janmashtami and Ganesh Chaturthi Event

This post also goes for Sanghi's IFL - Milk Event

Lovely Sangi has showered me with this cute gift ''A Fabulous Blog Award'', Thank you dear, will always cherish your lovely gift

Pinky has also shared with me Kreative Blog award, I love your Blog award and One Lovely Blog Award, Thanks a ton for considering me worthy for this award.

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

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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.

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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.

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Fruit Salad and Awards

The Indian sky is changing - the March winds are coming in and winter begins to bow out. Holi is the festival that carries the country into the bright days of summer. A feeling of plenty is in the air with the crops cut, and the farmer enjoying a bountiful of harvest. 'Holi' falls on the full moon, in the month of Phalgun, which spans the end of February and the beginning of March on the Gregorian calendar. A time when spring is in the air.

Holi is a harvest celebration marking the climax of spring. Bonfires are lit, marking both the end of winter and the death of evil, and proceeds from the seasonal harvest- grains, coconuts etc- offered to the flames. The next day, dhuleti involves plenty of colour throwing, prayer, fasting and feasting. People have fun throwing coloured powder and colourful water at each other. This year I am at my hometown Mumbai celebrating the festival at the fullest. I had prepared Fruit Salad for the dessert on Holi. This simple dessert, packed with delicious fruits will be best summer cooler. One can select any seasonal fruits but avoid using citric fruits like orange, sweet lime while preparing fruit salad, but I avoid using them as they fall under Sanyoga Virudh Catogery means food combinations which are contradicting under Ayurveda. Citric juices of these fruits will tear the milk.Other delicious items prepared for Holi will follow in the other posts.


This is my Entry for the Colourful Event 'Holi Hai'

This post also goes for Magnificent Click Contest hosted by Gayathri

Ingredients:
1 Litre Milk
4 Tablespoons of Custard Powder
3/4 Cup Sugar
6 Finely Chopped Bananas
2 Big Finely Chopped Apples
5 Finely Chopped Chickoos
1 Cup of Pomegranate 1/2 Cup of Chopped Green Grapes
1/2 Cup of Chopped Black Grapes
1/2 Cup of Tutti Fruity (Optional)
1/2 Cup of Chopped Almonds (Optional)

Method:
1. Boil the milk on a very low flame. Boil it for almost 20 minutes.
2. Melt the Custard powder by adding 2 tablespoon of boiling milk.
3. Add the melted Custard in the boiling milk along with the sugar and keep stirring the boiling milk.
4. Once the custard and sugar is dissolved properly and the milk is thick i consistency, remove the milk from the gas and allow it to cool. Once the milk is cool, refrigerate the custard milk for almost 3 to 4 hours.
5. Add apple, banana, chickoos, tutti fruity and almonds in the custard milk and again chill the milk by refrigerating it.
6. Just before serving add citric fruits like grapes and serve the delicious Fruit Salad.

Its time to acknowledge long awaited awards

Trupti of Ruchira has passed this lovely Super Chef Award, Thank you for considering me worthy for this award.

Jaishree and Gita has passed me these bundle of awards, I am really lucky to have such dear friends like you.


I would like to share these bundle of joy to Smitha, Prema, Priyanka, Soma, Vicky, Lakshmi Venkatesh, Lubna, Cham, Trupti, Varsha, Priya and Chandani.

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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

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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)

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Dudhina Na Thepla ~ Lauki Ke Parathe

Gujarati Snacks are a great delight, as they are simple, can be prepared with readily available ingredients, and are always served hot.
One such healthy and favourite snack among Gujarati's are ''Theplas'' a form of Parathas / Flat breads. Theplas are a versatile flat breads, they can be served as morning or afternoon snacks and can be accompanied with any Sabji (vegetables) or gravy for lunch and dinner.There are variety of Theplas like Methi Thepla, Dudhi Thepla, Mooli Thepla, Masala Thepla....the list goes on, but my personal favourite is Dudhi Na Thepla means Thepla made from Lauki or Bottlegourd. Dudhina Thepla are soft compared to other theplas. One can store theplas for a week, that's the reason you will find every Gujarati carrying a packet of Theplas while traveling a long distance journey in Train.


Ingredients

1 Cup of Grated Dudhi / Lauki / Bottlegourd
2 Cups of Wheat flour
1 Tablespoon Ajwain
1 Teaspoon Turmeric powder
2 Teaspoons Coriander and Cumin powder
1 Teaspoon red chilly powder
1 Tablespoon of Green Chilly paste
1 Teaspoon of Ginger paste
Salt as per taste
Oil
Water

Method:

1. Add a 1/2 teaspoon of salt in the cup of grated dudhi / lauki and keep aside for 15 minutes. Then squeeze the grated dudhi in between your fingers and palm and squeeze out water from the vegetable.

2. Now take wheat flour, add salt as per taste, turmeric powder, red chilly powder, coriander and cumin powder, ajwain and 1 teaspoon of oil. Mix all the ingredients in the flour and try to get the consistency of bread crumbs. Now add chilly and ginger paste and add water to knead the dough. Be careful while adding the water as lauki will ooze out its own natural water.

3. Knead a smooth dough. Now make small balls from dough and roll them out in round shape or shape or your choice.

4. Cook on a hot griddle on both the sides by spreading few drops of oil, till the theplas turn golden brown. Serve these Dudhi Theplas with Chundo, any pickle or simply have it while sipping a hot masala tea.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Priti has shared this lovely Lemonade Award, Thank you Gal!

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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

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