INSTANT DHOKLA

                        INSTANT DHOKLA RECIPE

  

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:-

·         Mix gram flour, semolina and 1 cup water.

·         Grease a container.

·         Heat water in a pressure cooker and place sieve (jaali) on it.

·         Now add eno powder.

·         Immediately pour this mixture in the greased container.

·         Place it on jaali and cover the cooker.

·         Remove the whistle of the cooker.

·         Let it cook at high flame for 15 minutes.

·         Then take out the dhoklas out of the container and cut into pieces once it is cooled.

·         Heat oil in a pan and crackle mustard seeds. Then put curry leaves.

·         Finely chop green chilies.

·         Pour this on dhoklas.

·         Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.

·         After 5 minutes take out extra water.

·         Garnish with finely chopped  coriander leaves.

·         Serve with pudina chutney.

 

VERMICILI UPMA

           VERMICILI UPMA RECIPE

 

 

 

 

 

 

 

 

Ingredients:-

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste

 How to make vermicelli upma :-

 ·         Chop the onions, tomatoes, potatoes, carrots into small cubes. Slit the green  chilly lengthwise and grate the ginger. Keep them aside

·         In a kadai, dry roast the vermicelli stirring constantly till light brown and a sweet aroma is released. Roasting of vermicelli ensures that the vermicelli does not become a mushy pulp on boiling. All the strands are separate.

·         Heat the oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle, add peanuts and cashewnuts. Fry till they turn golden brown.

·         Add chopped potatoes, carrots and fry for 4-5 minutes.

·         Then add chillies,ginger ,onions, peas and tomatoes.

·         Cook until they are done. Sprinkle some water if the vegetables start to stick.

·         After that add salt and 41/2 cups of water, cover with a lid and let it boil .

·         When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps are formed).

·         Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.

·         Serve hot with coconut chutney.

 

PYAZ KI KACHORI

PYAZ KI KACHORI RECIPE

 

 

 

 

Ingredients:-

For the dough:-
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt

For filling:-
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Other Ingredients:
Oil for frying

 

How to make pyaz ki kachori :- 

·         To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

·         Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.

·         For the onion filling heat oil in a pan.

·         Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brown in color.

·         Add the besan, coriander powder, chilli powder, garam-masala and salt and saute for 2-3 minutes.

·         Add the chopped coriander and mix well.

·         Remove the bay leaves.

·         Allow the mixture to cool completely.

·         Divide into 12 equal parts and keep aside.

·         To make kachoris roll out each portion of the dough into a 2 inch diameter circle.

·         Place one portion of the filling in the centre of the rolled dough.

·         Surround the filling with the dough by slowly streching it over the filling.

·         Seal the ends tightly and remove excess dough.

·         Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.

·         Gently press the centre of the kachori with your thumb.

·         Repeat with the remaining dough and filling.

·         Deep fry the kachoris in hot oil over a slow flame till golden brown.

·         The kachoris should puff up like puris.

·         These kachoris take a long time to be cooked in the inside too.

·         Serve hot with curd, pudina chutney or imli chutney.

 

RICE KHICHDI

RICE KHICHDI RECIPE

Ingredients:-

2 cups rice
1 cup toor Dal
5 cloves
1 cinnamon
5 cardamom
2 finely sliced onion
6 to 8 small size tomatoes
4 slitted into halves green chillies
12 to 15 mint leaves
1/2 bundle coriander leaves
1 tsp garlic paste
1 1/2 tsp ginger paste
salt to taste
1/4 cup veg. oil
a few curry leaves
3 cups water
a pinch of turmeric powder

How to make rice khichdi:-

• Wash and cook Dal with a pinch of turmeric powder. Set aside.
• Don't discard the cooked Dal water.
• Fry the onions, cloves, cinnamon and cardamom.
• When onions are golden add slit green chillies, mint, curry leaves and a part of the coriander leaves.
• Keep the remaining coriander leaves for garnishing.
• Add salt, ginger and garlic paste. Fry for 2 minutes.
• Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
• Add the cooked Dal, mix well and add 3 cups of water.
• Add cooked Dal water. Cook it for 8 to 10 minutes till the rice is done.
• Garnish with chopped coriander leaves and serve hot.