Khaman Dhokla

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas.

This easy recipe of khaman dhokla, you can prepare soft and spongy instant dhokla in less than 20 minutes and you do not need to prepare batter 8 or 12 hours in advance.

Easily make

mouth watering traditional khaman at home.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients

1 cup Gram Flour (Besan/Chickpea Flour)

1 Tbsp Semolina (rava/suji)

1 1/2 Tsp Lemon juice

1 Tsp Eno Fruit Salt

3/4 cup Water

1/4 cup Curd (yogurt)

1 Tsp Oil (for greasing)

Salt to taste

PROCEDURE

Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates

Preparation for Batter

Take gram flour, semolina, lemon juice, curd, 3/4 cup water and salt in a bowl.

Mix them properly into smooth batter. Make sure that there are no lumps.

Add fruit salt(Eno) in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.

Now, pour batter immediately into greased plate and fill it upto 1/2-inch thickness.

Make sure don’t fill over it.

Place plates in steamer and steam for 10-12 minutes over medium flame.

After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean.

If it does, then it is ready otherwise cook 2-3 minutes more.

Takeout plates from steamer and let them cool for few minutes.

Cut fluffy khaman dhokla into small squares using knife.

For Tempering

2 Tbsp Oil

10-15 Curry Leaves

1/2 teaspoon Mustard Seeds

1 Tsp Sesame Seeds (til)

1 Tbsp Sugar

3-4 Green Chillies, slit lengthwise and cut into halves.

2 Tbsp chopped Coriander Leaves

2 Tbsp grated Fresh Coconut

1 pinch Asafoetida (hing)

1/3 cup Water

Procedure

Heat 2 Tbsp oil in a small pan or tempering pan.

Add mustard seeds and asafoetida. When seeds begin to crackle, add sesame seeds, curry leaves and green chillies, saute them for few seconds.

Add 1/3 cup water and sugar and bring it to boil, let it cook for a minute over high flame.

Tempering is ready

pour it over dhoklas spread gently until each dhokla is coated well with tempring.

Garnish with chopped coriander leaves and grated coconut and serve with green chutney…….

पावभाजी पराठा

ज्यांना पावभाजी अतिशय आवडते त्यांच्यासाठी खास पावभाजीचे पराठे …..

पावभाजी पराठा

वेळ १० ते १५ मिनिटे
४ ते ५ मध्यम पराठे

साहित्य

१ कप

पावभाजी
अंदाजे १ कप गव्हाचे पीठ (थोडे कमी-जास्त होवू शकेल)
डाळीचं पीठ चमचाभर

१/२ टिस्पून लाल तिखट ( लहान मुलांसाठी बनवताना लाल तिखट घालू नये)
चवीनुसार मीठ ( मिठ अगदीच कींचीत घालावे , भाजीत मीठ आहेच )

कृती

पावभाजीच्या भाजीत बसेल एवढी कणीक व थोडसं डाळीचं पीठ घालून लाल तिखट आणि मीठ घालावे. पाणी अजिबात घालू नये. जेवढी मावेल इतकीच कणिक घालायची आहे. मळून गोळा तयार करावा.

दहा मिनीटे झाकून ठेवा .

आता तयार पीठाचे जाडसर पराठे करून तव्यावर खमंग भाजावेत .

तव्यावर शेकताना थोडे तेल किंवा बटर सोडावे. आच मध्यम ठेवावी. पराठा खरपूस भाजून घ्यावा.

दही किंवा लोण्याबरोबर खायला दयावेत .

https://wp.me/p5yLaS-NK

STUFF PARATHA

Prep. Time 20 min.

Cooking time 10 min.

Serves 6-7 parathas

Ingredients

For outer covering

Whole-wheat flour 2 Cups

Salt ½ Tsp

Oil 1 tsp

Butter for shallow fry

Dry Wheat flour For dusting

Red chili flakes 1 Tbsp

For the filling

Fresh corn 1 cup

Yellow capsicum 1 small

Potato 2 medium

Cumin seeds ½ Tsp

Mustard seeds ½ Tsp

Red chili 1 Tsp

Salt To taste

Garam masala ½ Tsp

Turmeric powder A pinch

Green chili sauce 1 Tsp

Dry oregano 1 Tbsp

Grated Mozzarella cheese 1 cup

Procedure

Take the flour, salt and chili flakes in bowl or food processor.

Knead into a soft smooth dough using water as required.

Grease oil over the dough and cover and keep aside for 15-20 min.

For the filling, Heat oil in a pan add cumin and mustard seeds.

Once they splutter, add boiled and grated potato, chopped capsicum and corn, saute for 2 min.

Add red chili, salt, turmeric, garam masala and green chili sauce, mix well.

Switch off the heat, add the grated cheese and mix well.

Keep the mixture aside to cool.

PROCEDURE

Divide the dough into equal portions. Take a dough and roll into a circle or desired shape.

Take the portion of filling and place it middle of the paratha. Spread filling evenly over it.

And place another paratha on it, seal the edges properly and tightly. ……Shallow fry the stuffed parathas on hot tawa or griddle using some butter to make it little crisp from both the sides.

Repeat the same procedure to make the remaining stuff parathas.

Serve hot with yogurt.

https://suvarnaskitchen.wordpress.com/2016/01/29/dudhina-thepala/

https://suvarnaskitchen.wordpress.com/2016/01/14/tilgul-poli/

https://suvarnaskitchen.wordpress.com/2015/03/03/puranpoli%e0%a4%aa%e0%a5%81%e0%a4%b0%e0%a4%a3%e0%a4%aa%e0%a5%8b%e0%a4%b3%e0%a5%80/

https://suvarnaskitchen.wordpress.com/2015/03/03/%e0%a4%aa%e0%a5%81%e0%a4%b0%e0%a4%a3%e0%a4%aa%e0%a5%8b%e0%a4%b3%e0%a5%80/

Spicy Crunchy Appe

A delicious way to use leftover Idli batter!

A crisp and delicious shallow fried snack made with leftover idli batter

Kuzhi Paniyaram / Appe / Punganalu is a South Indian snack. Originally from Chettinad.

It is often made with leftover slightly sour Idli batter. It is usually served as a snack at breakfast (or tiffin – as popularly termed in South India).

It is made in both sweet and savory versions, with the savory version being the more popular one.

Prep time – 10 min
Cooking time – 15 min

Ingredients

2 cups Idli batter

3 Tbsp -Fresh coriander, chopped

2 -3 Green chili, chopped

1.5 Tsp -Ginger, chopped(optional)

8- 10 – Curry leaves, chopped

2 Tsp Cooking oil

1 Tsp Mustard seeds / Rai

1 Tsp White lentil / Urad daal

1/4 Tsp Asafoetida / Hing

A pinch of Fruit salt / Eno

Procedure

Heat oil in a small pan.

Add mustard seeds and white lentil/urad daal in the oil.

When seeds start crackling add green chili, asafoetida, and curry leaves.

Now add this tempering in the idli batter .

Also add finely chopped onions, tomatoes, dhania to Idli batter.

It should be dropping consistency .

Adjust salt and Mix well .

Add eno just before preparing.

Heat appe pan and drizzle few drops of oil in the pan.

Fill the holes with about a Tbsp of prepared batter.

Cover with a lid and let it cook on medium heat till sides become golden.

Now drizzle some oil on the top of the paniyaram/appe.

Turn the side with a fork or skewer stick and cook till it become golden from the bottom.

Serve hot with fresh Nariyal chutney!

दुधी भोपळ्याचा पराठा

भोपळा पौष्टिक असतो पण त्याची भाजी खायला मुलांना तितकीशी आवडत नसल्याने त्याचा चटपटीत पराठा बनवून न्याहारीला, मधल्या वेळेत किंवा मुलांना डब्यात देता येतो.

साहित्य

लहान दुधी भोपळा

३ वाट्या कणीक ( थोडीफार कमी जास्त )

१ चमचा तिखट

१/२ चमचा हळद

चविनुसार मीठ

२ चमचे धणे-जीरे पूड

१ चमचा गरम मसाला

४ चमचे तुपाचे मोहन

कृती

भोपळा किसुन घ्यावा. पाणी पिळून बाजूला काढून ठेवावा.

नंतर सर्व एकत्र करुन पीठ भिजवावे.

पीठ घट्ट असावे जरुर वाटल्यास भोपळ्याचेच काढलेले पाणी वापरावे.

नंतर त्याचे फुलक्याएवढे परोठे करुन दोन्ही बाजूने शेकावेत व नंतर बाजूने तेल सोडून खरपुस भाजावे .

गरमागरम पराठे लोणचं किंवा दही बरोबर सर्व्ह करावे .

Cheese Balls

Cheese Balls is a starter that always tops the charts! It is a great hit with everybody.

Preparation Time 10 min.

Cooking Time 15 min. Makes 35 balls approx.

Ingredients 1 1/2 cups grated parmesan cheese

3/4 cup fresh bread crumbs

2 1/2 Tbsp cornflour

1 Tbsp maida

2 Tsp finely chopped fresh green chillies

1/2 Tsp Black pepper powder

1 Tbsp finely chopped coriander

1 Tbsp roughly chopped mint leaves

salt to taste

Oil for deep-frying

Procedure

Combine all the ingredients in a deep bowl mix very well.

Sprinkle some water if needed (approx. 1-2 Tbsp)

Divide the mixture into equal portions and shape , each portion into a small size ball.

Heat the oil and deep-fry balls on a medium flame till they turn golden brown in colour from all the sides. (few balls at time)

Drain on an absorbent paper.

Serve hot with sauce or chutney.

Macaroni Cheese Recipe

Children are so precious and go about life, unbothered and being merry in their own world. Children are the catalyst, crucial to propel any nation’s progress. Hence, a special day is marked to celebrate the happiness of children. Universally it is celebrated on November 20.

So this spl. recipe For our kids ….

To make combination of healthy tasty recipes.Instead of feeding them outdoor food, try making those delightful treats at home. Involving them in the cooking process will help them understand the value of each ingredient which will help develop their taste buds and improve their eating habits. Afterall a balanced meal will stabilize your child’s energy levels.

Macaroni Cheese Recipe

Serves
3
Cook Time 30 MinutesIngredients

250 gm macaroni pasta

40 gm butter

40 gm plain flour or maida

600 ml milk

250 gm grated cheddar

50 gm grated parmesan cheese

Procedure

Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.

Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni.

Add the flour and stir to form a roux, cooking for a few minutes.

Gradually add the milk, a little at a time and whisk.

Cook for 10-15 minutes to a thickened and smooth sauce.

Meanwhile, preheat the grill .

Remove the sauce from the hob, add 175 gm of the cheese and stir until the cheese is well combined and melted.

Add the macaroni to the sauce and mix well.

Transfer to a deep suitably-sized ovenproof dish.

Sprinkle over the remaining cheddar and the Parmesan and place the dish under the hot grill.

Cook until the cheese is browned and bubbling.

Serve straightaway.

Choco Almond Muffin Recipe 

Children’s Day is a day when you celebrate with your child and children around the world. It’s not the only day you do that, of course, but in India, we celebrate it to coincide with Jawaharlal Nehru’s birthday. And on days like these,it’s always good to just spend time with your kids and cook or do something equally fun. It’s definitely fun to whip up some quick treats that they can brag about to their friends the next day at school. So we’ve put together ,an easy to make recipe and can be done by the kids, with a little help from you. Make sure they’ve got their aprons, mittens all ready, because it’s going to be a really fun day!

Choco Almond Muffins

Prep Time : 11-15 minutes Cook time : 26-30 minutes Serve : 4 Level Of Cooking : Moderate Taste : Sweet

Ingredients Cocoa powder 4 tablespoons

  • Almonds chopped 10-12

    Almonds coarsely ground 2 tablespoons

Eggs 4

  • Sugar 1 cup

  • Refined flour 3 tbsp

  • Butter melted 4 tbsp

PROCEDURE

Preheat oven to 180ºC. Break eggs into a bowl. Add sugar and blend with a blender till frothy.

Sieve refined flour and cocoa powder into a bowl.

Add coarsely ground almonds and mix.

Add this flour mixture gradually to the eggs, mixing with the blender continuously. Add melted butter and mix.

Pour the batter into muffin moulds till half . Sprinkle chopped almonds on top and bake in the preheated oven for twenty to twenty five minutes.

Serve hot.

paneer paratha

Prep time 30 mins
Cook time 15 mins

Serves: 6 Servings

Ingredients

For paneer stuffing:

  • 2 cups crumbled paneer / cottage cheese
  • ½ tsp kashmiri chilli powder
  • 1-2 green chillies crushed
  • ¼ tsp garam masala
  • Salt to taste
  • 1 inch ginger, grated
  • Fistful coriander leaves, finely chopped
  • ½ tsp aamchur powder / dry mango powder

For chapathi / paratha dough

  • 1 cup whole wheat flour / atta
  • Salt to taste
  • 1 tsp oil or ghee
  • Water as required for kneading
  • ¼ cup wheat flour for dusting
  • Procesedure
  • In a small mixing bowl take crumbled paneer.

    Add chilli powder, garam masala, aamchur powder and salt.

    Also add ginger, green chillies and coriander leaves.

    Give a good mix and keep aside.

    Paratha dough recipe:

    Firstly in a large mixing bowl, take wheat flour add salt.

  • Add water and knead the dough for 5 minutes.
  • Knead till the dough is non sticky, soft and smooth.
  • Furthermore grease the dough with a tsp of oil and rest for atleast 20 minutes.

Assembling and rolling paneer paratha

  1. Firstly take a medium sized ball dough, roll about 5 inches in diameter.
  • Place the prepared stuffing in the center.
  • Take the edge and start pleating bringing to center.
  • And press the pleats from center.
  • Furthermore, sprinkle some flour and roll to of a chapati size.
  • Roasting
    paneer parata
    1. Firstly on a hot tava place the rolled paratha and cook both sides.
      Also add oil / ghee and press slightly.
  • Finally, serve hot paneer parathas with sauce, raita or pickle.