Pav Bhaji

Ingredients

For The Chilli-garlic Paste
(makes Approx. 1/2 Cup)5 to 6 whole dry kashmiri red chillies , deseeded
8 to 10 clove garlic(lehsun), roughly chopped

For The Bhaji2 tbsp butter
1 tbsp oil
1 tbsp cumin seeds (jeera)
3/4 cup finely chopped onions
1/2 cup chopped capsicum
1 1/2 cups finely chopped tomatoes
1 1/2 tbsp pav bhaji masala
2 tsp chilli powder
salt to taste
1/2 cup boiled and lightly mashed green peas
1 1/2 cups boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)

For The Pav8 ladi pav
8 tsp butter for cooking
1 tsp pav bhaji masala

For Serving1 cup finely chopped onions
4 lemon wedges
4 roasted papad
4 tsp butter

For The Garnish4 tbsp chopped coriander (dhania)

Method
For the chilli-garlic paste

1. Soak the red chillies in enough warm water for atleast an hour.
2. Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.

For the bhaji

1. Heat the butter and oil in a kadhai and add the cumin seeds.
2. When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
3. Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
4. Add the capsicum and sauté for 1 more minute.
5. Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
6. Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
7. Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.
8. Add the coriander, mix well and cook for 1 minute.

For the pav

1. Slit 2 pavs vertically and keep aside.
2. Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.
3. Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).

How to serve

1. Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.
2. Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.
3. Repeat with the remaining ingredients to make 3 more plates.

Handy tip:

1. Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.

सुबह की स्वादिष्ट ब्रेकफास्ट पाफे से शुरूआत

सुबह की स्वादिष्ट ब्रेकफास्ट पाफे से शुरूआत
सुबह की शुरूआत इस सेहतमंद नाश्ते के साथ करें। इस स्वादिष्ट फे्रंच व्यंजन को बनाने के लिए ओटमील में फल और क्रीमी योगर्ट मिलाया जाता है।

सामग्री
1 कप ओटमील इंस्टेंट ओटमील का प्रयोग न करें
1/2 कप बादाम कटे हुए
20 ग्राम नारियल
कद्दूकस किया हुआ
2 टेबलस्पून डार्क ब्राउन शुगर
चुट की भर इलायची पाउडर
3 टेबलस्पून तेल
2 टेबलस्पून मेपल सिरप या शहद
सादा या फ्रूट योगर्ट आवश्यकतानुसार
1 केला कटा हुआ
2 किवी छिलके निकाले और कटे हुए
10 स्ट्रॉबेरीज
बीच से कटी हुई।

बनाने कीविधि- अवन को 160 डिगी पर प्रीहीट करेें। ग्रेनोला बनाने के लिए एक बडे कटोरे में ओटमील, बादाम, नारियल, ब्राउन शुगर, नमक और इलायची पाउडर मिलाएं। दूसेर कटोरे में शहद और तेल मिलाएं। इस मिश्रण को ओटमील वाले मिश्रण में डालें। फिर मिश्रण को बेकिंग शीट पर डालकर प्रीहीट अवन में 15 मिनट तक बेक करें। एक समान रंग के लिए बीच-बीच में चलाती रहें। फिर अवन से निकाल दें। ठंडा होने के लिए दूसरे कटोरे में निकाल लें। पाफे बनाने के लिए चार लंबे ग्लासेज में बारी बारी से ग्रेनोला, योगर्ट और फ्रूटर्स डालें। इसे प्रक्रिया को कम से कम तीन बार दोहराएं तुरंत सर्व करें।

Chingri malaikari

Ingredients

• jumbo prawns marinated in lime juice for 45 minutes
• 1 tspn turmeric powder
• salt to taste
• 4 tbspn oil
• 1 onion
• 1/2 inch ginger
• 4-5 pods garlic
• 3 green chilies

• 50 gms cashews
  
• 10 raisins
• 1/2 cup water
• 1 tspn cumin powder
• 1 tspn coriander powder
• 1 tspn red chili powder
• 1 tomato
• 1/4 cup coconut milk

Directions

Prep:15min 

1. Wash the marinated prawns to remove the sour taste. Rub salt and turmeric powder into the prawns.
2. Heat the oil in a pan for some time and with care fry the prawns while constantly turning for one minute.
3. Set aside the prawns in a covered container.
4. Blend onion, garlic and ginger, green chilies, cashews and raisins in a blender and make into a smooth paste with water.
5. In the same oil that was used to fry the prawns, pour in the paste. Saute for 5-8 minutes. The color should now take up a bit of brownish tinge.
6. Add remaining turmeric powder, cumin powder, red chili powder, and coriander powder. Keep stirring. Add water if needed. Add salt. Add slices of tomato. Mix in the prawns.
7. Mix well, stir for 2-3 minutes and add water to make sauce. Let it simmer, add in coconut milk. let it simmer for 1-2 minutes.
8. Serve hot with rice or pulao

CHANNA DAL PAYASAM

Ingredients:

1/2 cup Split Bengal Gram (Chana)
1 cup grated Coconut
4 tblsp Clarified Butter (Ghee)
1 cup Jaggery
5 crushed Cardamoms
2 tblsp Coconut cut into cubes
5 Cashewnut (Kaju)

How to make channa dal payasam:

• Wash and soak the gram.
• melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside.
• In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside.
• Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer.
• Boil the gram in a sauteuse with just sufficient water to cook the gram.
• When the gram is cooked add the jaggery and the coconut milk.
• Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not become very thick, it should be of pouring consistency.).
• Add the remaining ghee and the cardamoms. mix thoroughly.
• Serve garnished with the fried coconut pieces and the cashew nuts.

BANANA CHOCOLATE CAKE RECIPE

Ingredients:

1 egg
1 1/2 tsp baking powder
1 cup meshed banana
1 1/2 cup all purpose flour
3/4 cup semi sweet chocolate chips
1/2 cup unsalted butter which is melted
1/4 tsp salt
2/3 cup white sugar
1/4 cup milk

How to make banana chocolate cake:

• In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
• Take another bowl and mix together melted butter milk egg and meshed bananas.
• Now add the banana mixture into the flour mixture until thoroughly blended.
• Be careful not to overmix.
• Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.
• Grease and flour a 9x13 inch pan.
• Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into it comes out clean.
• When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.
• This cake will have some melted chocolate but no crumbs.

How to Make Vegetable Cutlet

Prep time -under 15 mins
Cook time - under 20 mins
Yields -8 cutlets

Ingredients needed
Potato - 2 medium size or 3/4 cup boiled and mashed
Beans + Carrot - 1/2 cup
Onion -1
Green chilli -1
Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Garam masala powder -1/2 tsp (if you want spicy)
Salt needed
Cornflour - 1/2 cup
Bread crumbs*
Oil for shallow frying
For the seasoning
Oil -1 tbsp
Mustard seeds -1 tsp
Method:
I kept beans and carrot in a vessel without water, closed it with a lid, kept potatoes on top and pressure cooked for 3 whistles.(see picture below).In this method there will not much moisture in the vegetables. If you are cooking the vegetables in water, after the vegetables are cooked, drain the water immediately. Squeeze out all the water using a muslin cloth.The important thing to be noted here is that there should not be any moisture in the vegetables.So see to it that you squeeze out all water from the vegetables.
Remove the skin and mash the potatoes well when it is hot itself.
Method
Heat oil in a kadai, add mustard seeds, when it splutters, add finely chopped onions and green chillies.
When onions turns transparent, add the cooked carrot and beans.
Then add turmeric powder, chilli powder, garam masala powder and saute for 2-3 minutes. Switch off the flame.
making veg cutlet
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Now add the mashed potatoes, salt needed and mix well. Leave it to cool.
how to make cutlet
Now divide the mixture equally, make balls and then flatten it as shown in the picture below.
Mix cornflour with a little water and make a thick paste.
Now dip the prepared cutlet into the cornflour mix so that it is well coated with cornflour mixture.
how to prepare cutlets
Now drop it gently into bread crumbs and see to it that it is well coated with bread crumbs on both the sides.
Veg cutlet
Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.You can even deep fry if you want.
shallow frying the cutlets
Serve hot with tomato ketchup or green chutney.
How to make Bread Crumbs -
Method -1 Pre-heat the oven for 10 minutes at 180 Degree C. Then bake the bread in an ungreased baking tray for 10-15 minutes. Turn them over in between. Remove, cool and dry grind it in a mixie.

**Dhokla**

Ingredients:

1 1/2 cup gram flour (besan)
2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (raai)
1/4 tsp salt (namak)
1 cup water
1 tbsp oil
How to make instant dhokla:
1. Mix gram flour, semolina and 1 cup water.
Grease a container.
2. Heat water in a pressure cooker and place sieve (jaali) on it.
3. Now add eno powder.
4. Immediately pour this mixture in the greased container.
Place it on jaali and cover the cooker.
5. Remove the whistle of the cooker.
6. Let it cook at high flame for 15 minutes.
7. Then take out the dhoklas out of the container and cut into pieces once it is cooled.
8. Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
9. Finely chop green chilies.
10. Pour this on dhoklas.
11. Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.
12. After 5 minutes take out extra water.
13. Garnish with finely chopped dhania patti.
14. Serve with some chutney.

Paneer Jalfraje

Ingredients:

Serves: 4 

• 4 tablespoons vegetable oil
• ¼ kg paneer, cut into cubes
• 2 onions, chopped roughly
• 2 green capsicums, cut into strips
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• ½ teaspoon turmeric (haldi) powder

• 1 teaspoon garam masala
• ½ teaspoon saunf (fennel seed) powder
• 2 tomatoes, pureed
• 1 tablespoon tomato sauce (ketchup)
• Salt to taste
• Chopped coriander leaves, for garnish

Directions

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

1. Heat 3 tablespoons oil in a large frying pan or kadhai. Fry the paneer till golden brown. Remove and set aside. Add another tablespoon oil. Add the onions, capsicum, ginger, and garlic and fry till onions are browned, about 5 minutes.
2. Add the turmeric powder, saunf powder, and garam masala. Fry for 30 seconds till fragrant. Add the tomatoes and tomato sauce, and salt. Cook till tomatoes are cooked and the oil separates from the gravy. Add ½ cup water to thin out the gravy.
3. Add the paneer and cook on high heat till the gravy is thick, about 10 minutes. Sprinkle coriander leaves and serve.

 

Achari Chana Pulao by Tarla Dalal

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Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 4.
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Ingredients

2 tbsp Aam ka Achaar
1 1/4 cups long grained rice (basmati)
2 tbsp ghee
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
2 black cardamoms (badi elaichi)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste

1/2 cup soaked and boiled kabuli chana (white chick peas)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
salt to taste

Method

1. Blend the mango pickle in a mixer to a coarse paste. Keep aside.
2. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
3. Put 2½ cups of water to boil.
4. Heat the ghee in a pressure cooker, add the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, big cardamoms, cumin seeds and asafoetida.
5. When the seeds crackle, add the onions and sauté till they turn translucent.
6. Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, Punjabi garam masala, salt and the prepared pickle paste and sauté for 2 minutes.
7. Add the rice and sauté for 2 more minutes.
8. Add the hot water and pressure cook for 2 whistles.
9. Allow the steam to escape before opening the lid.
10. Separate each grain of rice lightly with a fork.
11. Serve hot.

RECIPE SOURCE : Punjabi Khana

How to make Sweet Lassi

Ingredients for Sweet Lassi

• Yogurt - 600 gm
• Sugar - 7-8 small tbl spoon
• Ice cubes - 1 1/2 glass

How to make Sweet Lassi

Put curd and sugar in the mixer and beat it till sugar resolves. Put ice cubes in it and beat it again The delicious Lassi is ready for drink Keep it in a glass and serve it.

Salted Lassi

Ingredients for Salted Lassi

• Yogurt - 500 gm (2 glass)
• Water - 500 gm (cold) (2 glass)
• Ice cubes - 1 glass
• Mint leaves or Roasted cumin seeds - 1 small tbl spoon
• Black salt - 1 small tbl spoon
• Black pepper - 1/4 small tbl spoon

How to make Salted Lassi

Put curd, salt, ice cubes, jeera or mint leaves in the mixer and beat it. Mix water and beat it again. The salted Lassi is ready for drinking. Keep it in a glass and drink it.

how to make mango milkshake recipes

mango milk shake

Prep time

15 mins

Total time

15 mins

 

refreshing mango milkshake flavored with saffron

Author: dassana

Recipe type: beverages

Cuisine: world

Serves: 3 glasses

Ingredients (american measuring cup used, 1 cup = 250 ml)

• 2 medium size alphonso mangoes
• 2 cups of almond milk or cashew milk or cow's milk
• 2 teaspoon of sugar or jaggery (optional)
• 4 small ice cubes (optional)
• pinch of saffron (optional)
• dry fruits like cashew, almond, pistachois to garnish (optional)

Instructions

1. wash the mangoes and peel them.
2. chop the mango pulp into small pieces.
3. add the mango pulp into the blender along with milk
4. add the sugar or jaggery as per your taste and also considering the sweetness of mangoes.
5. add saffron.
6. you can add ice cubes also at this stage or you can add the ice cubes while serving the mango shake.
7. blend everything till smooth.
8. add the chopped dry fruits, if you want for garnishing.
9. and serve the mango shake with few saffron strands for garnish.

rice kheer recipe | chawal ki kheer

rice kheer can be made for any festival or celebration or also as a sweet dessert which you can serve after meals.
this is quick and easy recipe and does not demand much cooking skills. for any festive occasion at home, we always make rice kheer.

1. rinse & soak basmati rice for 30 mins.
2. heat milk in a wide pan or sauce pan and let it come to a boil.
3. drain the rice and add it to the simmering milk.
4. next add sugar and on a low flame let the rice cook in the milk.
5. once the rice is more than halfway done, add the saffron, cardamom powder, blanched & peeled sliced almonds, chopped cashews. stir.
6.when the rice has cooked completely and the kheer has thickened to the desired consistency, switch off the fire and add raisins.
7.pour the rice kheer in individual serving bowls. you can serve the rice kheer, hot or warm or chilled.

Water Melon Juice (Summer Drink)

Ingredients

• 1 small sweet, organic watermelon (a 6 pounder will do)
• 1 small lime, juiced

Instructions

1. Slice the watermelon in half. Assuming your watermelon isn't seedless, slice the halves into smaller strips and use a small spoon to scoop out the seeds. Discard the seeds, and scoop chunks of watermelon from the rind into the blender. If the watermelon is seedless, use a big spoon to scoop chunks of watermelon flesh into the blender. Discard the rind.
2. Blend the watermelon until it is totally pulverized. This shouldn't take more than a minute. Squeeze the juice of one small lime into the blender and blend for a few seconds. Pour the watermelon juice into a pitcher or pour directly into glasses, over ice.

Notes

• Your juice will only be as good as your watermelon, so find a good one at a farmer's market or health store.
• My 6.5 pound watermelon yielded about 5 cups of juice.
• The juice will separate over time, just stir it with a spoon to recombine.
  
• You might also like my melon cocktails—try the watermelon cucumber cooler or cantaloupe fiesta cocktail.

Banana Walnut Muffins ---

Preparation Time: 5 mins
Baking Time: 20 minutes
Baking Temperature: 180°(360°F).
Makes 6 servings

Ingredients
1/4 cup mashed banana
1 tbsp chopped walnuts
4 tbsp plain flour (maida)
1/2 tsp baking powder
1/4 cup soft butter
1/4 cup powdered sugar
1/4 tsp vanilla essence
2 tbsp quick cooking rolled oats

Method

Sieve the plain flour and the baking powder. Keep aside.
Cream the sugar and butter with a spatula till the mixture is smooth and creamy.
Add the mashed bananas, vanilla essence and walnuts and mix well.
Add the flour mixture and oats and mix well.
Spoon equal quantity of the mixture into each 6 individual paper cups.
Bake in a pre-heated oven at 180°c (360°f) for 15 minutes or until a knife inserted into the muffins comes out clean.
Cool on a wire rack and unmould each muffin.
Serve warm.

--Spice Mushroom Rice--

---Spice Mushroom Rice---
Ingredients

2 cups Chinese Rice
1/3 cup mushrooms (khumbh), sliced
1/2 cup dark black mushroom, soaked and sliced
1 tsp Chinese 5 Spice Powder
a pinch of sugar
2 tbsp oil
salt to taste

Method

Heat the oil, add the mushrooms and sauté till they are tender.
Add the dried black mushrooms and sauté for 2 to 3 more minutes.
Add the Chinese 5 spice powder and sauté for ½ a minute.
Add the rice, sugar and salt and mix well.
Serve hot.

Easy Pasta

How to cook pasta  (I cooked 2 1/2 cups of  pasta)

Take plenty of water in a pot and bring it to rolling boil .

Add pasta to the boiling water with a little salt.Keep stirring it to prevent it from sticking to the bottom of the pan.

Cook pasta till tender.You can check if it is correctly cooked by tasting it. It should be tender yet firm.

Now drain the cooked pasta into a colander and run cold water through the pasta for about 10 secs. Keep it aside.
 

Pasta Sauce Recipe

Ingredients needed

Ripe tomatoes - 4-5
Onion - 1 finely chopped
Garlic - 2 tbsp minced
Olive oil -1 1/2 tbsp
Salt and black pepper powder to taste
Tomato Ketchup - 2 tbsp
Oregano powder -1/2 tsp

Method

Put tomatoes in boiling water and keep it closed for 5 minutes. Remove the skin and puree it in a blender.

Heat oil, fry garlic and onion till they become soft.

Add tomato puree, tomato ketchup and cook until the sauce is boiling, then reduce heat and simmer for another 10 minutes.

Add oregano, salt and pepper powder.

Cooking Vegetables

Ingredients needed

Onion -1
Garlic - 1 tbsp
Broccoli - 10-12 bite size florets
Capsicum /Bell pepper - 1 cup ( mix of red, yellow and green ) ( I used only green as I did not have the other colors)
Salt and pepper powder to taste
Oregano powder
Olive oil - 1 1/2 tbsp

Method

Put broccoli  in boiling water for 3-4 minutes.Drain the water and keep it aside.

Heat olive oil, add finely chopped onion and garlic and saute till onions become light pink.

Add broccoli, capsicum and cook for a few minutes in high flame.Keep stirring it continuously. Do not over cook.The vegetables should be crisp.

Then sprinkle a little oregano, add salt and pepper powder to taste.

 serve

For garnishing - Parmesan cheese

Add sauteed vegetables and cooked pasta to the prepared sauce, toss it well, garnish with grated parmesan cheese and serve.  (picture -2)

Top pasta with sauce, garnish with parmesan cheese and serve with sauteed vegetables. (picture-1)



You can add mushrooms also if you like.
It is preferable to use olive oil, but if you do not have it, you can use any flavorless oil.
Oregano and cheese are available in all departmental stores.
You can use any variety of pasta and follow the same recipe.

 

_____ Pineapple Cake _______

Ingredients

2 large eggs
55 gms self raising flour
3 tbsp melted butter or margarine
85 gms sugar
200 gms fresh cream
3 to 4 tbsp powdered sugar
1 small can (450 grams) pineapple slices
a few cherries for decoration

Method

1. Sieve the flour.
2. Beat the eggs and sugar very well until thick and double in quntity. This should take 4 to 5 minutes.
3. Add the flour, melted butter and 2 tablespons of hot water.
4. Mix very well with a metal spoon.
5. Grease and dust a 100 mm.x 250 mm. ( 4"x10") tin.
6. Pour the mixture into the prepared tin.
7. Bake in a hot oven at 400°F for 15 minutes.
8. Cool the cake.
9. Divide the cake into 2 parts horizontally.
10. Chop the pineapple slices very finely and keep aside the syrup.
11. Pour a little syrup over the cake and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist.
12. Beat the cream with the powdered sugar.
13. Spread a little cream over the part. Sprinkle pineapple pieces over the cream, leaving a few for decoration.
14. Put the other part of the cake on top. Cover the cake completely with cream.
15. Decorate with the balance pineapple pieces and the cherries.
16. Chill the cake.
17. Cut into slices and serve.

Khandvi

Khandvi

Contributed By: Khana Khazana

Rating:      

 

Melt in mouth snack from Gujarat.

Cooking Time: 20-30 minutes
Servings: 4

Preparation Time: 15-20 minutes
 Category: Veg

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Ingredients

•	Gram flour (besan)	1 1/4 cups
•	Ginger	one-inch pieces
•	Green chillies	2
•	Oil	4 tablespoons
•	Yogurt	1 cup
•	Salt	to taste
•	Turmeric powder	1/2 teaspoon
•	Lemon juice	1 tablespoon
•	Asafoetida	a pinch
•	Mustard seeds	1 teaspoon
•	Coconut,scraped	2 tablespoons
•	Fresh coriander leaves,chopped	a few sprigs

Method
Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain. Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready. Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.

- See more at: http://sanjeevkapoor.com/khandvi---khana-khazana.aspx#sthash.svpuXpKP.dpuf

Ingredients
•    Gram flour (besan)    1 1/4 cups
•    Ginger     one-inch pieces
•    Green chillies     2
•    Oil     4 tablespoons
•    Yogurt     1 cup
•    Salt     to taste
•    Turmeric powder     1/2 teaspoon
•    Lemon juice     1 tablespoon
•    Asafoetida     a pinch
•    Mustard seeds     1 teaspoon
•    Coconut,scraped     2 tablespoons
•    Fresh coriander leaves,chopped     a few sprigs
Method
Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain. Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready. Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.

Khandvi

Contributed By: Khana Khazana

Rating:      

 

Melt in mouth snack from Gujarat.

Cooking Time: 20-30 minutes
Servings: 4

Preparation Time: 15-20 minutes
 Category: Veg

Print this Recipe

Add to Favourites

 181  75  17  10

 

Ingredients

•	Gram flour (besan)	1 1/4 cups
•	Ginger	one-inch pieces
•	Green chillies	2
•	Oil	4 tablespoons
•	Yogurt	1 cup
•	Salt	to taste
•	Turmeric powder	1/2 teaspoon
•	Lemon juice	1 tablespoon
•	Asafoetida	a pinch
•	Mustard seeds	1 teaspoon
•	Coconut,scraped	2 tablespoons
•	Fresh coriander leaves,chopped	a few sprigs

Method
Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain. Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready. Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot. When cool, cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished with scraped coconut and chopped coriander leaves.

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Dahi Bhalle

Ingredients

• Split black gram skinless (dhuli urad dal) 1 1/2 cups
• Salt to taste
• Red chilli powder 1 teaspoon
• Raisins 15-20
• Asafoetida a pinch
• Oil for deep-frying
• Yogurt 6-7 cups
• Rock salt (sendha namak) 1 teaspoon
• Mint chutney to taste
• Sweet date and tamarind chutney to taste
• Roasted cumin powder 2 teaspoons
• Fresh coriander leaves,chopped 2 tablespoons
• Ginger,cut into thin strips 1 inch piece
• Green chilli,chopped 2
Method
Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste. Whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafoetida into the batter. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain onto an absorbent paper. These are now called bhallas or vadas. Put bhallas in sufficient quantity of hot water. Leave for two minutes. Squeeze between your palms to drain out water. Whisk yogurt well with rock salt (kala namak) and salt to taste. Place bhallas on a plate and cover with yogurt. Add mint chutney and tamarind chutney. Sprinkle red chilli powder and roasted cumin powder. Garnish with coriander leaves, ginger julienne and chopped green chillies and serve immediately.

Dabeli

---- Dabeli----

Ingredients
•Round Buns ( pavs) 4
•Dabeli masala powder 1 1/2 tablespoons
•Oil 3 tablespoons
•Potatoes,boiled and mashed 2 large
•Salt to taste
•Lemon juice 1 teaspoon
•Sweet date and tamarind chutney 1 cup
•Sugar 1 tablespoon
•Masala Moongphalli ( spicy peanuts) 1/2 cup
•Coconut,scraped 1/4 cup
•Pomegranate pearls 1/4 cup
•Black grapes,chopped 10-12
•Nylon sev 1 cup
•Fresh coriander leaves,chopped 2 tablespoons
•Red chilli Garlic Chutney 1/4 cup
•Onions,chopped 2 medium
•Butter 2 tablespoons
Method
Heat oil in a pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, half cup of sweet tamarind chutney and sugar. Mix and cook till the moisture is absorbed. Transfer the mixture into a plate and spread it. Sprinkle masala moongphali, coconut, pomegranate pearls, black grapes, half the sev and coriander leaves over the top. Slit the pavs horizontally without cutting through. Spread red chilli-garlic chutney, a layer of the stuffing, sweet date and tamarind chutney, onion and sev in between the two halves. Place the stuffed pavs on a hot tawa. Press slightly and toast on both sides, with a little butter, till done. Serve hot.