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