RAVA IDLI | No fermentation Quick sooji idli

Weekends are the time to prepare some special breakfast...This weekend I decided to make idli but had forgotten to soak urad & rice dal....No problem if you are caught in a sitution like me...RAVA IDLI is the solution for same...

Rava Idli or Rave Idli is a variation of Idli, made with Rava/ Sooji/semolina instead of the usual rice and Urad Daal.  It is a specialty of the state of Karnataka and is usually served as a breakfast .

Unlike a regular Idli, the batter can be prepared in an instant and does not require any grinding or fermenting. So this is more of an Instant Idli. There are many versions of Rava Idli , but this is the version I got from a south indian friend .

INGREDIENTS: (makes about 9 medium Idli)

1 cup Semolina/Rava(coarse)
2.5 cups yogurt/curd (sour is preferable)
½ tsp fresh ginger(grated)
Coriander leaves (chopped)
1/4 tsp baking soda
Salt to taste

SEASONING

1 tsp Urad dal
1 tsp Mustard seeds
Asafoetida (a pinch)
1-2 Green chillies(finely chopped)
2-3 Curry leaves
Oil
10-15 small Cashew pieces (optional)

METHOD

1. Heat oil in a big pan. Add the mustard seeds and allow to splutter. Now add the curry leaves pieces, asafOetida, urad dal, cashew pieces, green chillies and mix well.
2. Add Semolina/rava slowly to this seasoning and fry until it turns light brown and the aroma waffles through. Keep aside and allow to cool.
3. Take a bowl, add salt and whisk the yogurt.  Add this yogurt to the seasoned semolina mixture in intervals and mix well.
4. Now add baking soda, coriander leaves, and ginger to this and mix again. Keep aside for 15-20 minutes.
5. If the mixture is thick. Add 1-2 Tbsp of yogurt more if it is too thick.
6.Grease the Idli plates. Add spoonful of the batter to each of the idli plates.
7. Heat water in a pressure cooker and place the idli stand in a pressure cooker and cook covered without the whistle for 10-20 minutes.

8. Serve idlis with tomato-chutney /coconut chutney .


Tip :

You can add grated carrot ,chopped capsicum,corn or cabbage to above batter to make idlis healthy 

ALOO KA JHOL | Alu Tamatar Ka Jhol | SPICY POTATO CURRY

A spicy potato curry which goes well with bedmi-puri or naan/rice. This curry is normally made in north india.The spicy stew is commonly known as "Jhol" in several parts of India and this spicy potato and TOMATO  stew is called "Aloo TAMATAR Ka Jhol" in Agra

 

INGREDIENTS

2 boiled potatoes

1 tomato & onion ( chopped finely)

1 tsp ginger garlic paste

1 tsp jeera(cumin)

1 tsp red chilli powder

1 tsp dhania jeera powder ( cumin coriander powder)

2 tsp badishep (saunf)

1 tsp asafoetida (hing)

2 tbsp oil

Salt to taste

METHOD

1. Add little more oil  in pan.Add jeera, 1tsp badishep, hing .
2. Add onions & let them turn pink .
3. Once onions gets cooked add red chilli powder,haldi,dhania jeera powder .Add little water .Next add potatoes & tomatoes salt & 1 tspn badishep ...& let allow it to boil.
4. Decorate with coriander leaves & serve hot with bedmi puri

BEDMI PURI RECIPE |Agra mathura moong dal stuffing Bedmi poori

BEDMI PURI

Bedmi puri (indian bread)is a popular dish in MATHURA,AGRA,LUCKNOW,RAJASTHAN,DELHI and is enjoyed in northern India as snack or even as a meal .This fried masala puri is an all time hit at most festival oriented parties as it reminds the taste of traditional indian food. Bedmi the word suggests stuffed with dal.This puri is stuffed with dal and some spicy masalas which makes it delicious .It is recommended best during winters and is served hot with aloo ka jhol and halwa which goes best with it.

INGREDIENTS

1 Cup Wheat flour (kanik)

1 cup moong dal (split green gram)paste (Soak moong dal for 2-3 hrs in water & grind to a paste with less or no water at all)

1 tsp ginger garlic paste

1 tsp kothimbir (coriander leaves)

1 tsp amchur powder

2-3 tsp sesame (til ) seeds

Salt as per taste

METHOD

STUFFING

Take moong dal paste in a bowl,add ginger garlic paste,kothimbir,salt,amchur powder & mix well.

PURI

 Add 1 tsp oil & salt to wheat flour & knead a hard dough (like we do for normal puris) & keep aside for 15-20 minutes.

Roll a puri & sprinkle some sesame seeds on it & roll it again with rolling pin so that til (sesame seeds) gets fixed on puri.

Next turn over the puri & apply a thin layer of  moong dal mixture(stuffing) on back of the puri with help of a spoon so that it spreads uniformly.

Heat oil in kadhai/yok .Now slide the puri in oil with the sesame seeds side on top & deep fry the puris.

Place on tissue to absorb excess oil.

Serve with aloo ka jhol (spicy potato curry)

COOL CUCUMBER RAITA| KAKDICHI KOSHIMBIR-MARATHI STYLE RAITA-SALAD

This Cucumber Raita is very easy to make, and if you're looking for a quick side for your rice dish or roti, try this recipe. This is a cooling side for any spicy dish, and keeps well for a couple of days when refrigerated.
 

If you are looking for a quick cooling Yogurt Cucumber Raita, then this one is for you. Raita is an Indian condiment made using yogurt/ curd and used as a side dish, sauce or dip. This is not only enhances flavor, but offsets the spiciness of the main dish. All that is required for this is cucumber, yogurt and other spices.

INGREDIENTS

2 medium cucumbers

2 cups plain curd/yogurt (use thick yogurt)

2-3 green chillies slit/ ¼ tsp red chili powder

1 Tbsp chopped cilantro /coriander leaves

1 Tbsp crushed peanut powder

1 tsp lemon juice

1/4 tsp cumin(jeera) powder

1/4 tsp chatmasala

1 tspn sugar

salt to taste

METHOD

1. Take a big bowl and add the yogurt, whisk it until it is smooth.
2. Add salt,sugar,chatmasala,cumin powder and green chillies/chilli powder to this and mix well.
3. Peel the cucumbers, deseed them and chop into fine pieces.
4. Add the lemon juice, chopped coriander,  to the chopped cucumber and let it sit aside for 5-10 minutes.
5. Then add the marinated cucumber to the yogurt mixture and mix again.
6. Make the raita ahead of time and keep in the fridge to let the flavors blend together.
7. Serve along with pulao, biryani or any khichidi.

 VARIATION

You can make kakdichi  koshimbir( cucumber salad) by adding all ingredients except dahi

Mixed sprouts uttapam |Sprouted lentil dhirda -omelette- chile

SPROUTED LENTIL & DAL OMLETTE/UTTAPPAM  -- KADHDHANYA  ANI DALINCHA DHIRDA /POLA/UTTAPAM

An extremely healthy breakfast as it is the combo of sprouted lentils & dals .A good option for kids to eat the pulses & sprouts in this tasty form...With approximately 26% of their calories from protein, lentils, like other legumes, have the third-highest level of protein, by weight, of any plant-based food after soybeans.Lentils also contain dietary fiber, folate, vitamin B₁, and minerals.

 INGREDIENTS

1/2 cup soaked (3-4 hrs min/overnight ) -Yellow moong dal (split green gram)

1/2 cup soaked  (3-4 hrs min/overnight ) orange masoor dal   (split red lentil)

1tsp sprouted chana (chickpeas white/ brown)

1 tsp sprouted white/green vatana(dried whole yellow /green peas)

1tsp sprouted chawli(black eyed beans) 

1-2 tspn green chilli paste

1 tspn cumin ginger garlic paste

1 chopped onion

1 tspn cumin coriander powder

1tspn red chilli powder

1 cup chopped coriander (cilantro)

1tsp sugar

1 tsp turnmeric

Oil as required

salt as per taste

METHOD

1. Wash black eyed beans, white vatana & brown chana & soak them in sufficient water overnight.Next morning throw  away water & keep them covered in warm place .Normally they sprouts within 12 hrs .in winter season it might take more time. Or else you can tie them in a muslin cloth & hang it near a warm place for 7-8 hrs.
2. 
3. Wash & soak the moong & red masoor dal overnite. Remove water in morning .
4. Next grind the sprouts & dal in a mixer to a coarse paste.
5. 
6. Add  cumin ginger garlic paste,red chili powder,sugar,turmeric,chilli paste,onion, 1 tsp hot oil,coriander & remaining ingredients & mix well to form a batter .If batter is too thick add little water.
7. Heat a frying pan  grease it with oil.Spread the batter in the form of a circle ( it shouldnt be too thick or too thin) with the help of spoon.
8. Drizzle oil from sides of uttapam & cover with lid & let it cook for 2 minutes.
9. Remove lid turn the uttapam/dhirde  again drizzle little oil from sides & let it cook covered for 2 minutes.
10. Remove from pan & serve with green-chutney/sauce.

TIP

Add 1 tsp rice flour to batter for making crispy dhirda/uttapam

LACCHA PARATHA | SPIRAL ROSE PARATHA | layered paratha

SPIRAL ROSE PARATHA As the name suggest looks has spiral shaped layers which resembles a rose bud hence I named it spiral rose paratha.

It goes great with any gravy vegetable like
matar-paneer

dum-aloo

dal makhani

INGREDIENTS

2 cup maida (all purpose flour)

1/2 cup dahi (yoghurt)

1 tsp sugar

2 tsp ajwain & til (caraom seeds & sesame seeds)

Salt as per taste

1tsp  heated ghee/ oil (mohan in marathi)

Ghee as required for applying on parathas

METHOD

1.  Mix all above  six ingredients  in a bowl,add  water & make a dough like the one we make for chapatis .Note dough shouldnt be too hard or too smooth.Keep it covered for atleast 15-20minutes.
2. Next take medium size ball of dough & roll in into a big chapati  with help of rolling pin.
3. 
4. Next cut thin vertical strips as shown below with the help of  a knife.
5.  
6. 
   
   
   
    Start folding/rolling  the strip starting from top of the strip  inwards so as to form a spiral roll as shown in the picture. 
   
7. After completing one strip attach the spiral prepared in above step at the starting of second strip & again start  folding inwards.Repeat this process for all steps you will get a rose shaped ball as seen below.
8. 
9. Press the above ball with your palm & flatten it .
10. Next apply some dough on the rolling board & roll it into a round paratha with rolling pin.You will see spirals on the paratha which will turn into layers when it is cooked.
11. Heat tava / frying pan .Once pan is heated place the above paratha on the pan & cook it on high flame.When one side is done  ( it turns light brown) flip the paratha & cook the other side.
12. 
    
    Next apply ghee on the paratha & cook it for 1 minute.Again flip paratha & aply ghee to the reverse side & remove from heat.
13. 
14. You will observe spiral shaped layers like rose .

DAL MAKHANI |HOTEL STYLE PUNJABI DAL MAHARANI

Dal makhani (Hindi: दाल माखनी) is a treasured staple food, originally from the Punjab in India. This dish is a type of dal (boiled lentils or other dried legumes or pulse)).
 Itis high in protein--an important attribute in primarily vegetarian cultures. Traditionally this dal is cooked on low flame, for hours, on charcoal, which gives it a rich creamy texture. When cooked at home today, more moderate amounts of cream or butter are often used
Last weekend I tried this dal which we had been tasting in restaurants paying a high price & it turne dout to be better than the restaurant version.My sincere advise is give it a try once &  this will become  a regular menu  in your cooking

INGREDIENTS

Black Gram/Black Lentil /Sabut whole Urad- 1 cup
Rajma(Kidney beans) - 1/4 cup
Brown chana (chickpeas brown) -1/4 cup
Black eye beans (chawali) - 1tsp
Ginger 1 inch
Green chilli 2-3 
Butter /oil 4 tbsp.
Cream / Yoghurt (dahi) 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 2-3 pieces
Cumin seeds  1 tsp.
Asafoetida  1 pinch
Red chilli powder 1 tsp.
kasoori methi - pinch
Cumin coriander powder (dhania jeera powder) -1tsp
Turmeric powder 1/4 tsp
Garam masala - 1 tsp
coriander leaves - for garnishing
Salt to taste
     
METHOD:

1.Wash black grams, brown chickpeas and kidney beans,black eyed beans. Then soak it in water (2 glasses) for about 7-8 hours /overnight.

2.Wash the dals & pressure cook  (7-8 Whistles)the above pulses with salt & small piece of ginger adding three times water as of pulses.Pls note the dals should be overcooked & become soft.Whisk the dals with laddle (ravi in marathi) & make it as soft as possible .

3.Heat pan saute chopped onions  & tomatoes,ginger & garlic ,chillies for 2 minutes.

4.Let it cool and grind to a smooth paste in mixie.

5.Heat 2 tbsp. of butter in a pan ,add asafoetida and cumin seeds in it.When cumin crackles add red chill powder,dhania jeera powder,turmeric & mix well.
6.Add onion tomato paste prepared in step 3 & saute till oil starts separating.
7.Next add whisked curd/cream ,salt & mix well.
8.Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add water as per the consistency you need if you find it too thick.
9.Add garam masala,kasoori methi & let it simmer for 2-5 minutes.Garnish with coriander leaves.

10.Dal Makhni is ready to serve with naan/paratha/chapati/rice. Decorate with cream/butter

Kacchi kelyache wade | upwas raw banana(plaintain) vada

I  hunt for fasting recipes a lot due to my husbands biweekly fast.

But today we are making a batata wada for fasting but using kacchi keli .So thought of posting this upwas recipe which is really yummy.

Earlier I have posted recipe for fasting batata wadas . 
You can serve these wadas with fasting yoghurt chutney / peanut chutney / upwas coconut chutney .



INGREDIENTS:

Wadas

Raw banana /plaintain / katchi keli /kaccha kela  -2  ( 1 cup)

1tsp - lemon juice

Peanut powder (shengdana kut) - 1/2 cup

Sugar - 1 tsp

Ginger green chilli thecha - 1 tsp

coriander leaves (kothimbir) - 2 tsp (optional)

jeera (cumin) - 1 tsp

jeera powder (cumin powder) - 1 tsp

Salt as per taste


Outer covering :
Shingada ata (Water Chestnut flour) /rajgira (Amaranthus) flour/upwas bhajani flour /sabudana (tapioca) flour   ( I tried with mixture of  home made sabudana flour & home made upwas bhajani)  -4-5 tbsp

salt


METHOD :

1.Pressure cook the raw bananas   in cooker.Allow to cool remove skin .Smash the bananas.

2.Add peanut powder,salt ,sugar, ginger -chilli paste,lemon juice,coriander,jeera ,jeera powder to bananas  & mix well.




    3.Make small  flat / round vadas from the above dough as seen in picture.




 

 4. Take home made sabudana flour & home made upwas bhajani in 1:1 ratio (ie for 1 measure of sabudana flour use 1 measure of upwas bhajani) in a bowl      Add 1 tsp salt & water & mix well to prepare a batter of running consistency (not too thick or thin).




    5. Dip vadas in  above batter & deep fry in oil.




    6. Serve with  upwas-chutney.


 Tip:


1. Fry the vadas on medium heat since they will turn brown very fast.

2.For outer covering you can use any of the following flours - Shingada ata (Water Chestnut flour) /rajgira (Amaranthus) flour/upwas bhajani flour /sabudana (tapioca) flour

BHINDI RAITA| CRISPY BHENDI(LADYS FINGER - OKRA ) SALAD

Have u heard of this dish ???? Surprised right.....I was also surprised when I came across this recipe..Out of curiosity I tried this one & believe me .,It was awsum.....

Half a cup of cooked Lady fingers provide nearly 10% of the recommended levels of folic acid & Vitamin B6 .

INGREDIENTS

100gms (7-8) - bhendi/okra/ladysfinger/bhindi

1 cup - dahi ( yoghurt)

1 tsp - jeera powder

1 tsp - red chilli powder

1 tsp - sugar

1/2 tsp - chat masala

1/2 tsp - pepper  powder

2 tsp - chopped kothimbir ( coriander leaves)

Salt as per taste

METHOD

1. Wash  bhindi & dry completely with help of napkin.Chop the end & tails & cut bhindi into thin slices diagonally .
3. 
4. Add 1 tsp oil in a pan & fry bhindi till crisp & brown. Keep aside on a paper napkin to absorb excess oil.
6. 
7. Sprinkle pinch of salt & red chilli powder on crisp bhindi & mix it with your hands.
8. Take dahi & whisk it properly add chat masala, red chilli powder, pepper  powder,jeera powder, salt & sugar & mix well .Add chopped kothimbir.
9. Add crisp bhindi just before serving raita to yoghurt mixture & mix well.
10. Garnish with coriander leaves.
11. Serve chilled  with paratha of  your choice..

TIP

Add bhindi to yoghurt only at time of serving so that bhindi remains crispy.

vermicelli upma ,sevaiya upma ,shevayancha upma

The day 15th august is the Independence Day for India . The day is a national holiday in India. All over the country, flag-hoisting ceremonies are conducted by the local administration in attendance. The main event takes place in Delhi, the capital city of India by hoisting the national flag at the Red Fort.

So my theme is tricolour dish to salute to our national flag ( tiranga).hence posting this TRICOLOUR CORN VERMICELLI (SHEVAIYA) UPMA recipe .This is a  hot favourite among kids as it resembles noodles.Take care to adjust the amount of green chillies while making it for kids...

INGREDIENTS:

2 cups  vermicelli/ sevaiya/ shevaiya ( I use this Bambino variety)

½ cup onion (finely chopped)

¼ cup peas (shelled)

1 tomato chopped

1/4 cup corn boiled

¼ cup carrot (chopped finely)

2-3 green chillies ( finely chopped )

4-5 curry leaves

1 tsp mustard seeds

1 tsp urad daal

Juice of a lemon

Cilantro (for garnish)

1 tsp sugar

1/4 cup broken cashew (optional)

1 Tbsp Oil

Salt

METHOD:

1. Boil the vermicelli in water for 2 minutes. After draining the hot water, add running cold water. After the cold water is drained add about a tsp of oil and toss it gently so that the oil sticks all around. This prevents from vermicelli sticking to each other.
2. In the same pan now heat 1 Tbsp oil. Add mustard seeds, curry leaves,urad dal and mix until the urad daal turns light brown in color.
3. Add the chopped onion and green chillies.  After the onion has cooked a little add the chopped carrots, boiled corn,tomato, and peas and keep stirring. (Since the vegetables are chopped finely, they will cook fast.)

5. Add sugar ,salt and little bit more oil if necessary and stir continuously.
6. Add drained vermicelli & mix well. Add 1 cup of water to this and let it come to boil. At this point check for seasoning.
7. Turn the heat to medium and cover with a lid.
8. After 3 minutes stir again and now partially cover the pan until the water has all absorbed. Turn off the heat.

10. Lastly garnish with lemon juice, chopped cilantro and cashew pieces. Keep the lid covered for another 5-10 minutes. Stir again and serve hot.

  

VARIATION

• You can even roast the vermicelli instead of precooking in step 1.For that heat 1 tsp of oil in pan over medium heat and add the vermicelli. Keep stirring the mixture until the vermicelli turns pale brown. Transfer to plate and keep aside.Rest process remains same from step 2 only in step 5 add 3 cups of water & continue with same process.
• You can substitute with veggies of your choice like cabbage,beans,potato as per availability

TIRANGI DHOKLA |TRICOLOUR SANDWICH DHOKLA|GREEN CHUTNEY DHOKLA

TIRANGI DHOKLA (TRICOLOUR DHOKLA) /SANDWICH DHOKLA

Vow !!! this is my most favourite dish .The tricolur dhokla with its amazing taste has always attracted me. I used to eat this regularly at TIP TOP mithaiwala in THANE , Mumbai.Last weekend tried this at home.....I had decided to publish this post for tommorow 15th august INDEPENDANCE DAY OF INDIA.....So check this out..

A three colour delightful steamed Gujarati snack.  

Preparation Time : 8-10 hours

Cooking Time : 20-30 minutes 
Servings : 4

 

WHITE DHOKLA
Idli rava /cream of rice - 2 cup
Split black gram skinless (dhuli urad dal) 1 cup
Sour yogurt 1/2 cup
2 tablespoons green chilli-ginger paste
3/4 teaspoon ENO fruitsalt or Soda-bi-Carb
3 tablespoons oil
salt to taste

KHAMAN DHOKLA

Gram flour (besan) sieved 1 cup
Turmeric powder 1/4 teaspoon
Oil 2 tablespoons
Chili -Ginger paste 1 teaspoon
Hing or Asafoetida one pinch
1 teaspoon Sugar
1/2 Cup Yogurt
Salt as per taste
1/2 Teaspoon Baking Soda ( Soda Bi Carb) or Eno fruitsalt
Lemon juice 2 tablespoons

GREEN CHUTNEY

Fresh coriander leaves bunch 2 medium
Fresh mint leaves bunch 1 medium
Green chillies 4-6
Sugar 1 teaspoon
Ganthia 1/4 cup
salt

SEASONING/TADKA

2 tablespoon oil
1/2 teaspoon mustard seeds
4-5 curry leaves
1/4 teaspoon cumin seeds
2-3 chopped green chillies
1/2 teaspoon sugar
1/4 cup water

GARNISHING

Coconut, scraped 1/2 cup
2 tsp chopped coriander

METHOD

WHITE DHOKLA

For white dhokla grind idli rava and urad dal into a coarse powder.
Take the powder in a bowl and add half cup yogurt and three fourth cup of warm water.
Mix thoroughly to make a batter of pouring consistency. Take care that no lumps are formed.
Set aside to ferment for eight to ten hours.

YELLOW /KHAMAN DHOKLA

For khaman dhokla take gram flour and turmeric powder in a bowl.
Add remaining yogurt and approximately three fourth cup of warm water and mix well to avoid lumps.
Set it aside to ferment for three to four hours.

GREEN CHUTNEY

Grind together coriander leaves, mint leaves, green chillies, one tablespoon lemon juice, salt, sugar and ganthia to a smooth paste.

TRICOLOUR DHOKLA

1. Take the fermented white dhokla batter and add a mixture of half tablespoon oil, half tablespoon lemon juice,1tspn ginger chilli paste and one fourth teaspoon soda bicarbonate/eno and mix thoroughly. Add salt and mix.
2. Heat water in a steamer/ pressure cooker.place a metal ring to allow you to place the cooking vessel (baking tary/thali) in such a way that the bubbling water does not enter it. Grease a thali with oil and pour the white dhokla batter till half full.
3. Keep  thali with white dhokla batter in the steamer( keep the level of the water below it ).Remove whistle if using pressure cooker.Steam for 5-7 minutes .
4. Remove the white dhokla from the steamer and spread a thick layer of green chutney on it.Put the thali back in the steaming vessel and steam for 2-3 minutes.Remove from heat.
5. Mix the remaining lemon juice, half tablespoon oil and turmeric powder in a small bowl. Add remaining soda bicarbonate/ENO and stir to mix. Add it to the khaman batter and mix.
6. Pour the khaman batter over the chutney layer and steam again for ten to twelve minutes or until cooked.
7. If a Knife inserted in the dhokla comes out clean it is done.

 

TEMPERING/SEASONING:

Heat 2 Tablespoon oil and add mustard seeds. When the seeds start crackeling, add the cuming seeds. Take off the heat, pour 1/4th cup water and 1/2 teaspoon sugar to eat. Spread this over the yellow dhoklas.  Let the dhoklas cool, cut into small square pieces, garnish  with coriander leaves and scraped coconut and serve with green chutney