Louki Ki Daal

Ingredients:

1 cup Chana dal/Toor Dal

2 cup Lauki(Bottle gourd) cubically chopped ¼ tsp Turmeric powder

3 cup Water

Salt to taste

4 clove garlic, finely chopped

1 tsp Ginger, finely chopped

½ tsp red chilly powder

2 tbsp deshi ghee/clarified butter

2 tbsp chopped coriender leaves
1 green chilly chopped
½ tsp cumin seeds (jeera)
1 pinch of asafetida (hing)
½ tsp amchoor powder.(Optional, if you like it to be flavorful)
 

Direction:

• Soak dal for about 1 hr.
• Peel Louki and cut into small cubes.
• Wash it well, transfer into the pressure cooker with lauki, turmeric powder, salt and 3 cups of water, cover and cook for 3-4 whistles.
• Undo cooker lid when steam die-off.
• Heat ghee in a pan over medium-high heat, add cumin seeds and whole red chilies and let it splutter, now add ginger, garlic, green chilies and asafetida and cook until lightly browned.
• Pour this tadka over dal.
• Add left over ghee and chopped coriander and stir.
• Server with hot rice or chapatti.

Note: You can also use onion and tomato for tadka.

Aloo Matar

It can be served as a snack,side dish or even can be placed in sandwich.

Ingredients:

4 potatoes
1 cup peas
1 tsp salt (or to taste)
½ tsp green chillies
1 to 2 cloves garlic
Fresh coriander leaves, chopped
1 lemon or amchoor powder
1-2 green chillies, finely chopped
Oil, for shallow-frying


Direction:

• Peel and slice potatoes cubically.
• Boil peas separately.
• Meanwhile grind all ingredients except peas, potato and oil. Mix well.
• Heat oil in a pan and add chopped potato and peas. Stir till cooked.
• Add coriander garlic paste.Mix well.
• Serve hot as a side dish or as a snack.

Crunchy Onion Pakora

What better to go with scorched earth and rain outside your window than some sizzling hot snacks? Every time when it downpour outside I love to have roasted bhutta, or Pakora. Let’s try this mouth-watering delicacy.

Ingredients:

2-4 large sliced onions,

1 cup of gram flour (besan)

4 cup of fresh green finely chopped coriander leaves,

¼ tsp green chilies chopped

¼ tsp red chili

Salt to taste

Water as needed

Oil

 

For Red Chutney

2 Red Chilies
2 tsp Sugar
1 pinch salt

Direction:

Red Chutney

• Mix all ingredient with a little water and blend it for about 1 min.

Onion Pakora

• Make a batter with the gram flour, chopped coriander leaves, chopped green chilies, red chilli, salt and water as per your preference.
• Remember to pour in the water a little at a time to get a batter of medium consistency.
• Mix sliced onion in the batter and deep fry till the coating gets a nice golden brown colour.
• Pakora is ready.Patting it on paper napkin will soak away the excess oil.
• Serve with sauce,green or red chutney.

Baigan Ka Bharta

Ingredients:

2 medium Baigan (eggplant)

½ cup boiled or fried green peas (optional)

2 thinly chopped onions
1 tsp finely cut ginger

1 thinly chopped tomato

1 thinly chopped green chilli

½ tsp Red chilli powder

½ tsp Garam Masala Powder

¼ tsp Turmeric Powder
1 pinch Asafetida (hing)

3 tbsp Vegetable oil

Salt to taste

For garnishing
 

Coarsely chopped green coriander leaves

Direction:

• Lubricate the Egg Plant (Baigan) with some oil, stab two, three holes so it doesn't burst and broil it in the oven. You can also roast it on a gas burner over medium heat. Keep checking it till the outer skin burn a little so the eggplant has a smoky flavor.
• If you are using gas burner turn the eggplant upside down, until fully roasted.
• Once done, allow the eggplant to cool a little and hold it under cold running water. Peel off the blackened skin of eggplant.
• While the skin is removed, squash the eggplant well so that it has an even consistency.
• Heat oil in a wok. Put Asafoetida (hing), cumin seeds (Jeera), ginger in it.
• When the cumin seeds begin to turn darker and give off aroma, add green chilies, chopped onion and stir fry over medium heat until light golden brown.
• Then add tomatoes and stir until this mixture is pulpy and detach from the oil.
• Add turmeric powder, red chilli powder, garam masala and salt. Stir well and cook until tender.
• Add green peas and mashed baigan (eggplant) to it. Crush the eggplant as much as possible. Stir it for 6 to 8 until the egg plant is well blended into the onion and tomato paste mixture.
• The more you cook it, the more enhanced the flavor becomes.
• Garnish it with green coriander leaves and serve hot.

Kadhi

Kadhi is a very well-liked recipe. Let’s find out how to prepare Kadhi by following this simple recipe.
Ingredients:
2 Cups Curd (Sour)
1 cup Gram flour (Besan)
Salt To Taste
Handful Coriander leaves
Oil for deep frying
1 Pinch Turmeric powder

For Seasonings:

¼ tsp Cumin seeds
¼ tsp Mustard seeds
2 Red Chillies
4 to 5 Curry leaves
1 Pinch Asafetida (Hing)

Direction:

• Take 1 cup gram flour in a bowl and mix it with 1/2 cup water.Add red chilli and salt in it and mix well. Remember if you want to make soft pakories, the batter should not be very thick.
• Heat Oil in Wok in a midium flame. Take small amount of batter in hand and & drop small balls of it. Deep fry till golden brown,and drain it.
• Meanwhile Beat Curd/Yogurt and mix 1 cup gram flour in it. Blend thoroughly to make sure that there are no lumps.
• Add turmeric powder, salt and 3 cups of water.
• Heat Oil in another seal, add mustard,red chili if using whole,asafotida,and curry leaves.As popping starts add Yogurt mixture ,bring to boil & simmer for about 10-15 minutes.
• Keep Stirring to avoid lumps.
• Add Pakoras & again cook for about 5 miuntes.
• Serve hot with Steamed rice.

Note: You can also add green vegetables and potato while making pakories.

Baby Lobster Tails

This is a great way to use baby lobster tails without much fuss, and can easily be done at home, if the ingredients are handy.Even if they are not one can source them easily. Bisque (lobster shell soup)can be made with little patience. The other thing is that one can substitute baby lobsters with prawns or scampi with equally good results.

Ingredients:

2 cups Arborio rice
1 cup lobster bisque
2 tbsp tomato salsa
1/2 kg lobster tails (shelled and de veined)
1/4 cup Shallots (sambhar onion,roasted and peeled)
1 tbsp minced garlic
1/4 cup white wine
1 tsp minced fresh thyme
1 tbsp minced parsley
5 cups stock (chicken,vegetable or shellfish)
handful aragula leaves (coarsely chopped)
2 tbsp grated parmesan cheese
1 tbsp butter
1/4 tsp pepper
Salt to taste.

Direction:

• Place a heavy based medium sized saucepan on the flame and put olive oil in it.Add chopped garlic and lobster meat and saute till garlic turns golden.Remove from the pan and set aside.
• Return the pan to the flame and add Arborio rice with extra spoons of olive oil.Stir vgtill all the grains glisten upon being coated.Deglaze withwhite wine and stir.
• Gradually add the lobster bisque and continue to stir the rice.Add the thyme and the stock (preferably simmering)gradually and continue stiring.
• When the risotto begins to look creamy and runny,add tomato salsa,fresh herbs and shallots,check to see if the rice is cooked (about 12-15 minutes).
• Many people do not prefer al dente risotto.Excess cooking leads to loss of quality.Take it to over al dente if you so please,but stop right there.
• Return the sauteed baby lobster tails to the risotto,in one swift movement,garnish with aragula leaves,Parmesan and butter.Give it a few final turns and serve piping hot.

Note: To make shellfish stock, you need to simmer the lobster shells and heads with some vegetables (mire poix),aromatics and water for about half an hour.if you roast and crush the shells and simmer them for an hour or so,while skimming away the froth, and blend the whole concoction with the vegetables and other good stuff,strain it through a fine sieve,you will get the bisque.

Baati Chokha (Litti)

People these days turned out to be health conscious. Consequently they prefer high-fiber and low calorie food. Baati Chokha which is commonly known as Litti Chokha will certainly suit the taste of those, looking for a combination of tasty and healthy food. Apart from being tasty, it is rich in fiber and low on calorie.It is one of my favorite recipes cooked by Grand Ma.

Ingredient:

4 cups wheat flour
1 cup sattu ( made by grinding black chana)
¼ tsp kalonji /magrail/ nigella
¼ tsp Carom seed/Ajwain
¼ tsp black pepper
1 lemon
3 cloves of garlic
ginger
3 green chillies as per taste
green coriander
salt as per taste
oil
ghee

Direction:
For Normal Litti/Baati

• Take Wheat flour and knead into soft dough and keep aside.
• Divide dough into small medium size balls.
• Roast these balls/littis in tandoor or cow-dung fire.
• Don’t forget to dip into pure ghee.
• Best served with Toor Daal (Alhar daal deep fried with onion and tomato) and Aaaloo Baigan Chokha.

For Stuffed Litti/Ghathi

• Take Wheat flour and knead into soft dough and keep aside.
• Divide dough into small medium size balls.
• Chop onion, chilies and garlic into very small pieces.
• Take another bowl and mix sattu, lemon juice, kalonji, chilies, onion and garlic. Add Salt and water to make the mixture fluffy.
• Stuff these balls with sattu mixture and give them desired shape. Roast these balls/littis in tandoor or cow-dung fire.
• Or Steam it for around 4-6 mins.
• Heat oil in a seal and gently drop them into hot oil. Let it cook on both sides.
• Stuffed Ghatti can also be used as morning/evening snack.
• Keep in mind that it is the best snack to be taken while traveling.

Namak Para (Maide ki Namkeen)

Raj (for those of you who don't know, he's my hubby) once asked me to make “mathri" from the left over Plain flour.
Oh! Let me break off a second to let you all know that this incident is a story from when I was newly married. Actually, the story started afterward and ended only way later.
We were newly married couple and I tried various recipes that I could to make an impression on him, without realizing that at times it was torment for him. (Shhhh…. He’s not aware that I did all this just to impress him). To be very honest I never tried Mathri at home before my marriage. But yes I tasted Haldiram’s mathri in different aroma. I was a little puzzled so I asked which mathri ? He so frantically said "Mathriiiii"(As if, there is just one thing called mathri in this whole world). Consequently after a long question and answer session, all I could get from him was that it was a delicious snack of plain flour. He just didn't know how to explain it. Wow! What a great technique to make a request!
Since I had to show my talent, I decided to go for it. All I knew was its rounded shape and green color, flavored with pudeena. I took small amount of plain flour and prepared the Namak para mixture. To give it green color and flavor, I added pudeena in it. Finally I ended up with a snack appear like Mathri.
I went to Raj and asked him to taste it in order to verify whether it is " THE ONE " that he asked for, but I was taken aback by his reaction…Guess What?????????
He retorted so badly that I felt very twitchy. After a stretched discussion I realized that it is Namak Para that he calls Mathri. Finally he helped me to prepare Namak Para. And the story ended on a happy note.
Days and months passed and so did a couple of years but every time when we visit Market; I pull his leg by showing real ‘Mathri’.
Namak Para is a North Indian recipe commonly used for evening snacks.

Ingredients:

½ cup whole wheat flour

½ cup maida (Refined Flour/Plain Flour)

½ tsp Baking Powder

½ cup Ghee

½ tsp Carom Seeds (Ajwain)

Salt to taste

Direction:

• Take a bowl; mix plain flour, wheat flour and baking powder. Add ghee/refined, rub in with fingertips to get a consistency and knead the mixture into dough.
• Add salt and crushed carom seeds. Add ample water to make it medium-hard dough.
• Cover dough with a muslin cloth and let it rest for some time.
• Meanwhile, heat a seal with oil.
• Then divide the dough into equal balls. Take a ball and flatten on the rolling board using a rolling pin. The dough has to be of thickness of 1 inch.
• With the help of knife cut them into tiles of 2 inches size and do a cross cut. Each piece will be like a diamond.
• Once the dough is cut as small diamonds, gently drop them into hot oil. Let it cook on both sides.
• Namak Para is ready. Keep it in air for about 5 mins and serve with tea.
• You can also store it for a month. Make sure the container should be closed properly otherwise it would capture moisture.

Sakkar Para (Sugar Diamonds/Khurma)

Ingredients :

1 cup all purpose flour / Maida
2 tsp Ghee

Flour for dusting

For Syrup

1/2 cup Sugar

1 cup water

2 green cardamoms

1 cup oil for frying

Direction:

• Take the flour in a bowl. Knead to hard dough.
• Then divide into equal balls. Take a ball and flatten on the rolling board using a rolling pin. The dough has to be of thickness of 1 inch.
• With the help of knife cut them into strips of 2 inches size and do a cross cut. Apiece will be like a diamond.

• Meanwhile, take the sugar in a pan filled with water. And cook over low flame for the sugar to melt. Remove scum if any. Keep on stirring it to get a crystallization of 1 thread consistency.
• Heat a seal with oil.
• Once the dough is cut as small diamonds, gently drop them into hot oil. Cook on both sides.
• When it is cooked on both sides, dip these into the sugar syrup. Let it coat on all sides and remove.
• If you find sugar is not enough, you can add more and make more syrup.
• Store them in air tight container.
• It can stay crispy for couple of days, provided they are left behind.

Gulab Jamun

Ingredients:

1 cup Dry Milk Powder (do not use any low fat options)

1/2 cup all purpose flour (Maida or Plain Flour)

1/2 tsp baking soda ( Only if you are using plain flour or Maida )

1/4 cup milk

1/4 cup water

2 tsp butter or thickened Cream

Oil/Ghee for Deep Frying

For the Sugar Syrup

1 cup Sugar

1 cup water
2 green Cardamom

Direction:
Sugar Syrup (Sheedan)

• It should be made in advance and kept aside. To process it take 1 cup of water in a seal and add Sugar in it.
• Add 2 to 3 green cardamoms slightly crushed and a few strands of "Kesar" in it.
• Mix well and bring it to boil for 10 to 15 minutes until whole sugar is dissolved into the water.
• Keep it covered with a lid, just leave a bit of a room for steam to escape.
• Avoid overheating. It can cause sugar to caramelize.
• Once the syrup has thickened a bit then keep it aside.

For Gulab Jamun

• Take a bowl; add the milk powder, plain flour and the baking soda.Add enough milk to make it medium-hard dough.
• Add the cream/butter and knead the mixture into dough.
• Adjust the quantity of cream which you add to keep tight dough.
• Make small balls of the dough of the size of a cherry by gently rolling each portion between your palms. Apply some oil on your hands to make it smooth and shiny. (Keep in mind that it will enlarge on frying and also in the syrup).
• Place the balls on a plate. Cover with a moist kitchen towel.
• Heat the oil on high and then lower the heat to medium or low for deep frying.
• Slide the balls into the hot oil from the side of the pan, one by one. Soothingly shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. It should rise gradually to the top if the temperature is just right. Now they must be gently and constantly trembled to ensure constant browning on all sides.
• If the temperature of the oil is too high then the balls will tend to break. Hence adjust the temperature to ensure that the balls do not break.
• The balls must be fried very slowly under medium temperature to ensure entire cooking from inside and even browning.
• Once the balls have turned dark brown then transfer them in the sugar syrup.
• The Gulab Jamuns are ready. If the syrup has not peneterated into the centre of Gulab Jamuns then keep them dipped into the syrup.
• Gulab Jamuns can be stored in the fridge dipped into the syrup itself.

Besan Ka Laddu

For me Desserts are strictly prohibited by doctors but I can not stop myself eating 'Besan ka Laddu'.It is one of my favourite receipes.This quick and easy recipe can be made without much fuss.Try this and let us know your feedback and suggestions.

Ingredients:

4 cups Besan

2 cups Ghee

2 cups Powdered Sugar

2 tsp Cardamom powder(ilaichi)

5-6 drops Saffron Color

Direction:

• Heat the ghee in a wok.
• Put the besan in it and cook it over low flame.
• Stir continuously till the besan becomes light brown in color.
• Put the cardamom powder and again stir till golden brown.
• Meanwhile mix the saffron color into the sugar and set it aside.
• Remove wok from the flame and pour besan on a plate. Let it cool slightly.
• Mix this with powdered sugar.
• Now material is ready ,give it shape.

Sewai

In India we cook various type of dessert with the help of different kinds of vermicelli recipe. This sweet dish is commonly known as Sevai. This is eaten after dinner as a dessert. During the sacred month of Ramzaan, Sevai is an important dish in every day menu. Cook and enjoy this vermicelli Recipe and do let me know how this recipe turned out for you.

Ingredient:

1 cup vermicelli
4 cups full cream milk
3 tsp Ghee /clarified butter
2 tsp chopped Pistachios
2 tsp chopped Almonds
2 tsp chopped Cashews
2 tsp dried coconut
2 tsp chopped dates (optional)
1/4 tsp Cardamom powder
Sugar as per taste

Direction:

• Heat a wok and put a tsp of ghee or vegetable oil in it.
• Break sevai into small pices and put in the wok.Stir to brown and put apart.
• Meanwhile heat the milk and add small pieces of dry fruits in it.
• Boil the milk for 5 min and stir in between so the lump may not form.
• Add a pinch of Cardamom powder, sugar to taste.
• In boiling milk mix the savai properly.(To maintain the crispiness don’t boil further).
• Leave it for 5 min in the wok to settle.
• Take it out in the serving bowl and garnish it with dry fruits.
• Serve hot or chilled

Allo Poha (Chidva)

It is a Maharastrian dish and frequently used for breakfast and snacks.you can also add Chana and Urad dal in it.

Ingredients

3 cups of poha (Chidva or Beaten Rice)

1 potato cubed (optional)

1 onion chopped

2 tsp vegetable oil

1 tsp black mustard seeds

5 curry leaves

½ tsp turmeric powder

1 bunch green coriander- finely chopped

½ cup peas ( Matar/Peanut)

1 tsp cumin Seeds ( Jeera)

1 tsp turmeric ( Haldi)

2 green chillies filnely chopped

½ lemon

½ tsp sugar

Salt to taste

Preparation:

• Soak the poha in water. Wash and drain all the water.
• Spread on a tissue or plate and set aside

Direction:

• Peel and cut the potatoes into small cubes, chop the onions, chillies, coriander leaves.
• Heat oil in a frying pan over medium heat.Add mustard seeds,chillies,cumin seed and curry leaves and let them crackle.
• Add chopped onion, cook till golden brown.Few people prefer to add it in last step.
• Add peas /peanut and potato and stir.
• Put salt and turmeric powder. Cook till they are done.
• Add the poha, rice flakes ( Chidva) and stir well.
• Add coriander leaves and sugar.
• Keep it on slow flame for 4- 6 minutes.
• Take it off the heat now,and add lemon juice.
• Serve hot.

Chilla (Veg Omelette)

A very good recipe for breakfast for everyone and especially for vegetarian.

Serve: 4

Ingredients:

1¼ cup Besan ( chick pea flour )

½ tsp Red Chilli Powder

1 very finely chopped onion

2 -inch piece of ginger, very finely chopped

2 Green Chillies, very finely chopped

1 tomato finely diced.

1 Bunch of Green Coriander, large stem removed and finely chopped

1 tsp coriander powder
½ tsp salt

Direction:

• Put the besan (chick pea flour) in a large mixing bowl.Add water (about 1 cup) and stir to make a smooth batter.
• Fluff up or use a spoon to make sure there are no lumps.
• Add all other ingredients now and mix well and leave for 10 minutes.
• Take a heavy bottomed skillet , fry pan or Tawa and put it on medium heat, put some oil on the pan.
• Once the pan is hot, pour a cup full of this batter in the center of the pan and let it spread like an omlette.
• Cook for about 2 to 3 minutes and turn the side,pour some more oil and cook on the other side.
• Make sure that everytime you put a new chilla on the pan ,you spread some oil on the pan.
• Serve hot with Red Chutney/ Green Chutney
  

Dum Chicken

Ingredients:

Enough curd to coat the chicken you are using

A pinch of turmeric

1 stick of ginger ,roughly chopped

2-3 onions,roughly chopped

2-3 green chillies

4 cloves

bay leaves

aniseed/kesar

1 tsp garam masala powder

Salt as per taste

Direction:

• Coat the chicken with the curd and spice powders.Preserve for about 1 hr
• Put in everything into a deep pot.
• Seal the pot with atta and let it cook in its own juices for about 45 mins to an hr.
• At the end you should have a soupy consistency -dum chicken.

Rogan Gosht (Kashmiri Lamb)

Kashmiri Lamb, is the most popular lamb dish in India and is usually served with spiced rice (pulao) or Indian bread (roti).As it is cooked entirely in juices of vegetables with no oil, giving it a different flavor that is subtle. Also it is so light that you can eat without feeling heavy.

Ingredients

½ kg Lamb boneless, cut into cubes
½ kg Lamb meat on bones (shank)
1 Cup Chopped onions
½ tsp Cumin seeds
2 Cinnamons
2 tsp Ground chili
1½ Cup natural yoghurt/curd
7 Cloves
4 Garlic peeled cloves
4 Black cardamom (Crack open the pods)
4 Green cardamom pods
1 tsp Ground coriander
1 tsp Ground turmeric
1 tsp Ground ginger peeled
2 tbsp Vegetable oil/Ghee
2 Cup water
Salt to taste

Direction:

• Make a paste of onions, garlic and ginger. Set aside.
• In a heavy bottomed pan, heat ghee. Add lamb, fry till all sides are seared, and the meat is brown.Remove lamb and set aside.
• Add cumin seeds and shahi jeera, fry till brown for about 2 minutes.
• Add onion/garlic/ginger paste .Fry till most of the moisture is gone. It will start turning greenish brown due to the chemical reactions between raw onions and raw garlic.
• Add cinnamon, cloves, cardamom and peppercorn. Fry about 2 mins.
• Add lamb, add curd nearly ¼ cup. Cook till curd is consumed about 2 mins. Add more yoghurt and repeat till all the curd is consumed.
• Add remaining ingredients except water. Fry for about mins.
• Add ¼ cup water. Simmer on; low heat till the water is absorbed (about 4 mins).
• Repeat till the water is absorbed and lamb is tender.

Sambhar

South Indian recipe which I learned from my mom when I was just 9, I made it couple of times but not as good as my Mom can.It is highly nutritious as it consist of green vegetables,pulses.If you do not have pumpkin you can also add potato or other vegetables as per your taste.

Ingredients

For Sambhar
1 cup toor dal (arhar)
1 tomato, chopped
1 onion, chopped

1/2 Green pumpkin,sliced
1 to 2 brinjals, sliced
1 drumstick, cut into 4 pieces
1 tsp tamarind pulp (imli)
salt to taste

For Sambhar masala
4 to 6 red chillies
1 tsp coriander seeds
1 tsp fenugreek seeds (methi)
1 tsp toor dal (arhar)
1 tsp split Bengal gram (chana daal)
1 tsp split black gram (urad dal)
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1 tsp oil

For tempering
1 teaspoon mustard seeds
6 curry leaves
1/4 teaspoon asafoetida (hing)
2 tablespoons oil

Direction:

For Sambhar Masala

• Heat the oil in a pan and cook all the ingredients for the sambhar masala in it.
• Take all the ingredients in a food processor and grind to a smooth paste using a little water. and set it aside.
• On the other side wash the daal and cook it into the pressure cooker along with potato,tomato, onion, brinjals, drumstick and with 2 cups of water.
• Add the tamarind pulp, sambhar masala, salt and 4 cups of water and let it boil.
• For seasoning, heat a pan with oil, add curry leaves, mustard seeds,asafoetida and finely chopped green chilies. When mustard starts popping, remove and pour over sambhar and simmer for 15 minutes.
• Serve hot

Rawa Idli

Few years back I learned it from one of my friends and now I am sharing it with all of you.First time when my hubby ate it he became a fan of it. Now it has become a top priority item in our breakfast.If you don't have much time and feeling hungry ,try this.It is quite simple and tasty too.

Makes - 10 pieces of normal size

Ingredients:

1 cup wheat sooji/rava

1/2 tsp mustard seeds

1/2 tsp black pepper

1/2 tsp grated and crushed ginger

2-3 chopped green chilies

1/4 tsp soda bi carbonate or Eno-1 packet

2-3 strands of coriander leaves

1 cup curd

1-2 tsp oil

Salt to taste

Direction:

• Mix sooji with curd and water, stir well and add 1/2 tsp salt and 1 packet Eno or soda bi carbonate.
• Grease an idli stand with Ghee. Put the mixture and steam for around 4-6 mins.
• Cut it into 2 pieces (optional)
• Heat oil in a pan and add mustard seeds,curry leaves and Red chili. When it start popping, add idli, and fry for sometime. Switch off the heat and immediately add salt, black pepper, coriander leaves, and mix well.
• Serve hot with green chutney/ tomato ketchup/coconut chutney.
  

Dhokla

Dhokla is a healthful snack from Gujarat in Western India and extremely popular across the country. It doesn't really suits to my taste buds but my family members are mad about it.

Green chutney

4-5 Green chili

4- 5 pieces coconut

1 bunch coriander leaves

few mint leaves

1/2 Cumin seeds

1 big Lime

Salt to taste

Direction:

• Take all the ingredients except coriander in a food processor. Grind to a smooth paste.
• Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.

Makes 20 medium sized pieces

For Batter:

250 gms Bengal Gram flour / Besan 1 & 1/2 cup

1/2 cup Curd

1/2 cup Water

1/2 tsp Cooking Soda

For seasoning to be mixed to the batter (to be added just before cooking)

1 tbsp Oil

1 pinch Turmeric Powder

2 green Chili paste (as per taste)

1 tsp Sugar

1/2 lime or 1/3 tbsp Citric acid

1/2 tsp Sodium bi carbonate or Eno - 1 packet

For tempering

Mustard Seeds

Curry leaves

Grated coconut

Coriander leaves

Oil

Direction:

• First, mix 1/2 cup curds with 1/2 water. To this add the besan and stir well to get a lumpless batter, the uniformity should be like idli batter.Add the soda. Set it aside to ferment for approximatly 1to 2 hrs.
• If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. or you can use ovan.
• Just before pouring to plate put the lime, sugar,oil, salt,green chili paste and turmeric powder into the batter and mix well.
• In the meantime put the pan on stove, and let the water start boiling. When the water boils, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently and you will see bubbles coming out.
• Sprinkle the plate with eno. And immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. whistle is not required. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 4 -6 minutes.You can use ovan also.
• Remove the lid and confirm it using knife or anything sharp.If it comes out clean and does not have any batter sticking, then it is done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
• In a seperate bowl, mix 3 tsp of water with 1 tsp of oil.
• Remove the plate from the pan, pour the water and oil mix over the top.
• For seasoning, heat a pan with oil, add curry leaves, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.
• The batter should be filled 1/2 to avoid collapse as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.
• Let it cool for sometime then cut into big cubes to avoid crumbling.
• Garnish it with coriander leaves n chillies
• Serve with green chutney