COCONUT BURFI

• COCONUT BURFI IS VERY POPULAR INDIAN AS WELL AS PAKISTANI SWEET. 
• THIS IS A VERY DELICIOUS & QUICK  RECEPIE . 
•  IT IS A SCRUMPTIOUS DESSERT.
•  IT REQUIRED LESS GHEE AS COCONUT IT SELF CONTAIN OIL.
• I PREFER TO MAKE IT DURING DIWALI ,VRAT(FAST) DAYS.                                                          

 COCONUT BURFI PIC

coconut pic

• RECEPIE TYPE-VEGAN /VEG                     
• SERVING FOR -4 
• COOKING TIME-20-30 MIN                          
• PREPARATION TIME-10 MIN

INGRIDIENTS:

• COCONUT-250 GM
• MILK-1KG
• SAFFRON-4STRANDS
• CARDAMOM-3 PIECES
• SUGAR-100GM
• GHEE/CLARIFIED BUTTER-50GM
• TERMERIC POWDER-1PINCH
•  CHOPPED ALMONDS-1HANDFUL
• CHOPPED CASHEWNUTS-1HANDFUL

METHOD:

• TAKE FRESH COCONUT .PEEL THE OUTER BLACK SIDE .SHRED THE COCONUT .
• NOW TAKE A DEEP PAN. KEEP IT IN MEDIUM HIGH FLAME.ADD GHEE IN IT.
• NOW ITS TME TO ADD SHREDDED COCONUT IN IT .
• COOKED IT IN GHEE FOR 2 MIN.STIR IT CONTINUOUSLY.
• NOW ADD THE FULL CREAME MILK,TERMERIC POWDER IN IT.STIR IT  IN BETWEEN TILL MILK WILL NOT REDUCED.KEEP THE FLAME ON MEDIUM.
• NOW ADD MILK SOAKED SAFFRON,SAFFARON POWDER IN IT.
• WHEN THE GHEE IS OOZING OUT THEN ADD THE SUGAR POWDER IN IT.
• MIX IT WELL .STIR IT FOR 1-2 MIN.
• NOW SWITCH OFF THE FLAME.
• SPREAD THE HOT COCONUT MIXTURE ON GHEE GLAZED PLATE.
• LET IT COOL DOWN.CUT IT IN DESIRED SHAPES.
• GARNISH THE CHOPPED ALMOND,CASHEWNUT ON IT.

TIPS:

• AVOID OVERCOOKED THE COCONUT OTHERWISE IT BECOME DRY.
• U CAN USE THE FROZEN SHREDDED  COCONUT IN IT ,BUT ALWAYS FRESH ONE TASTE IS BETTER.
• IF U WANT TO HAVE IT IN VRAT ,AVOID ADDING TERMERIC POWDER.
• COCONUT ITSELF CONTAINS OIL SO AVOID ADDING TOO MUCH GHEE IN THE BURFI.

VARIATION:

• U CAN ADD THE GRATED ORANGE CARROT IN IT.

PESSARATU DOSA-WHOLE GREEN GRAM LENTIL DOSA(NUTRITIOUS)

• THIS IS ANDHRA SPECIAL-SOUTH INDIAN  RECEPIE. 
• TRADITIONALLY,THEY WILL NOT ADD RICE & YELLOW MOONG DAL ,BUT I ADD FOR ENHANCING THE CRYSPYNESS & TASTE.
• IT IS VERY NUTRITIOUS RECEPIE.                                                             

PESSARATU  PIC

           RECEPIE TYPE-VEGAN/VEG                          
           SERVING FOR -2 PEOPLE
           COOKING TIME - 5MIN                                                      

INGRIDIENTS:

• WHOLE MOONG DAL-1/2 CUP
• YELLOW MOONG DAL-1/2CUP
• IDLI RICE-1/4CUP
• SONA MASOORI RICE-1/4CUP
• FENUGREEKN SEEDS -1TSP
• GINGER-1 INCH
• AESOFTIDA/HING-1PINCH
• GREEN CHILLY-2MEDIUM SIZE 
• REFINED OIL-FOR DRIZZLING OVER PESSARATU
• SALT-1TSP

TOPPING

• CHOPPED ONION-1/4BOWL
• CHOPPED CORRIENDER-1HANDFUL
• SHREDDED COCONUT-1HANDFUL

METHOD:

• SOAKED THE RICE  & LENTIL,FENUGREEK SEEDS OVERNIGHT SEPERATELY.
• TAKE A MIXY .ADD GINGER,GREENCHILLY,CURRYLEAVES,SOAKED FENUGREEK SEEDS IN THE LENTIL & GRIND IT FINELY.
• TRANSFER THE BATTER  IN BIG BOWL.
• NOW ADD THE SOAKED RICE IN THE MIXY .GRIND IT FINELY BY ADDING WATER LTTTLE BY LITTLE.
• THEN MIX THE BOTH BATTER.
• NOW WHISK THE BATTER FOR 10 TO 15 MINUTES .KEEP IT ASIDE IN WARM PLACE -MICROWAVE .(WHICH IS PREHEATED FOR 2 MIN,NOW TURN OFF)
• NO NEED TO FERMENT  PESARATTU BATTER AS ITS SKIN HAS ALREADY THAT QUALITY.
• BUT IF U WANT GOLDEN TEXTURE & MORE CRYSPINESS THEN U HAVE TO FERMERNT IT FOR 2 HOURS.
• ADD WATER,SALT THE IN BATTER.BATTER SHOULD NOT BE TOO THICK LIKE IDLI,NOT TOO THIN LIKE NORMAL DOSA.
• NOW TAKE A NON-STICK SKILLET.KEEP IT IN MEDIUM HIGH FLAME OR 1 MIN.
• WHEN IT BECOME WARM ,THEN SPREAD THE SALTY WATER ON THE GRIDDLE/SKILLET ,THEN WIPE THE SKILLET WITH OIL DRENCHED TISSUE PAPER.
• NOW TAKE A BIG LADDLE.FILL IT WITH BATTER,SPREAD IT OVER THE SKILLET.
• MOVE THE BATTER WITH THE HELP OF SPATULA BACK SIDE IN CIRCLE.
• WHEN IT IS HALF COOKED FROM ONE SIDE ,POUR THE REFINED OIL ON THE DOSA,NOT IN THE CORNERS. 
• COOKED IT TILL IT BECOME GOLDEN BROWN.
• CAN PUT VERY SMALL CHOPPED ONION,TOMATO,GREEN CHILLY,CORRIENDER LEAVES,SHREDDED COCONUT WHEN ONE SIDE IT IS HALF COOKED.
• IT IS READY TO EAT.RELISH IT WITH COCONUT CHUTNEY,SAMBHAR.

TIPS:

• RICE FLOUR CAN BE USE FOR CRYSPYNESS.
• IF BATTER IS LOOKING WATERY,CAN ADD RICE FLOUR TO MAKE IT THICKER.
• LESS QUANTITY OF RICE FLOUR IS ENOUGH TO MAKE THICK BATTER.
• AVOID COOKING THE DOSA FROM THE FLIP SIDE.

VARIATIONS:

• U CAN STUFF THE GRATED CHEESE,GRATED CABBAGE & ORANGE CARROT ALSO.
• U CAN ADD THE ONE HANDFUL SOAKED CHANA DAL IN BATTER FOR ENHANCING THE CRYSPINESS.

STEAMED BLACK PLAINTAIN (BANANA)

                                           

BLACK PLAINTAIN

                                                                       

• THIS BANANA IS PRODUCT OF COASTAL AREA.IN INDIA ,IT IS AVAILABLE IN SOUTHERN PART.IN USA,I GOT IT IN CHINESE MARKET.
• THIS BANANA BECOME MORE SWEET AFTER COOKED.IF WE EAT IT WITHOUT STEAMED/COOKED ,SOME RAW FLAVOR WILL BE COMING OUT ,EVEN IF WE EAT THE RIPPEN ONE.
• IT IS BLACK FROM OUTSIDE,ORANGE-YELLOW FROM INSIDE.IT IS VERY NUTRITIOUS & HEALTHY FOR KIDS ,WEAK PERSONS.

.recepie type-vegan/veg      serve for- 2 people

.cooking time-5-7 min           preparation time-5 min

INGRIDIENTS:

BLACK PLAINTAIN-2 PIECES

METHOD:

• PEEL THE BLACK PLAINTAIN OUTER SHELL ,CUT THE INNER PART IN NORMAL SIZE ROUNDELES.
• WE WANT TO STEAMED IT FULLY LIKE IDLI.
• TAKE A COOKER.ADD 1 GLASS WATER IN IT.NOW TAKE A BOWL .KEEP ITS BOTTOM SIDE UPWARDS.
• NOW TAKE A BIG BOWL.ADD THE  BANANA PIECES IN IT.
• NOW CLOSE THE COOKER WITHOUT WHISTLE ON THE LID.
• NOW KEEP IT ON HIGH FLAME FOR 5-7 MINUTES.
• IT IS READY TO EAT NOW.

TIPS:

• U CAN COVER IT IN BANANA LEAVES WHILE STEAMING  THE BANANA.
• BY THIS ,SOME FRAGNANCE WILL COMING OUT IN THE STEAMED BANANA & IT IS HEALTHY ALSO.
• WE CAN STEAMED THE BANANA IN IDLI STAND ALSO.

VARIATIONS:

• U CAN BOIL THE PLAINTAIN IN COOKER(AVOID PEELING WHILE BOILING).

CARROT-SUJI HULWA

                                            

                                                           CARROT SUJI HALWA                                                                          

ORANGE CARROT

RECEPIE TYPE-VEGAN/VEG                  SERVE FOR-3 PEOPLE

PREPARATION TIME-10 MIN             COOKING TIME-20MIN

INGRIDIENTS:

SOOJI-1/2CUP
SHREDDED CARROT- 1/4CUP
SUGAR-1/4CUP
WATER-1CUP
CARDAMOM POWDER-1/2TSP
GHEE OR UNSALTED BUTTER-1/4 CUP
SHREDDED COCONUT-1 HANDFUL
SOAKED RAISINS-1HANDFUL
CASHEWNUT- 1 HANDFUL

METHOD:

•  PEEL THE ORANGE CARROT & SHRED IT IN THICK PIECES OR  U CAN CUT IT & ADD THE CUT PIECES IN THE MIXY.GRIND IT FOR ONE ROUND ONLY.
• FRY THE CARROT FOR 30 SECONDS IN THE GHEE.
• NOW ADD THE SUJI IN IT.
• COOKED SUJI TILL IT CHANGE THE COLOR INTO GOLDEN BROWN.
• IN THE SAME TIME,TAKE A PAN,ADD WATER & SUGAR IN IT ON HIGH FLAME.WHEN WATER BECOME HOT ,THEN SWITCH OFF THE FLAME.
• ADD THAT WATER IN COOKED GOLDEN BROWN SUJI & STIR IT TILL THERE IS NO LUMPS.
• NOW STIR THE HALWA TILL HALWA BECOME THICK. WHEN  IT START LEAVING THE SURFACE OF THE PAN  &  GHEE IS OOZING OUT.
• GARNISH IT WITH SHREDDED COCONUT.

TIPS:

• CARROT WILL ENHANCE THE COLOR AS WELL AS TASTE OF HALWA.IT WILL LOOKING LIKE THAT WE ADD SAFFRON IN IT.
• U CAN ADD THE LEMON ZEST.

SWEET PANNIYARAM

• THIS IS A SOUTH INDIAN RECEPIE.IT HAS SOFT & FLUFFY TEXTURE INSIDE BUT CRISPY OUTSIDE.
• THE BEAUTY OF THIS RECEPIE IS THAT IT  DEMANDS VERY LESS AMOUNT OF GHEE.
• PANNIYARAM CHATTI/PUFF PAN IS USED FOR MAKING IT WHICH IS AVAILABLE IN INDIAN GROCERY STORES & (ONLINE)AMAZON.COM .IT IS ALSO AVAILABLE IN COSTCO IF U R LIVING IN USA.                                                                     

SWEET PANIYARAM

• RECEPIE TYPE-VEGAN/VEG                                               SERVE -3-4 PEOPLE
• PREPARATION TIME-15 MIN                                              COOKING TIME-5 MIN

INGRIDIENTS:

DOSA BATTER-1CUP
SHREDDED COCONUT -1HANDFUL
MASHED BANANA-1SMALL SIZE
CHOPPED APPLE -1SMALL SIZE
SUGAR-1/2CUP
SHREDDED CARROT-1HANDFUL
CARDAMOM POWDER-1/2TSP
CHOPPED CAHEWNUT-1HANDFUL
SOAKED RAISINS-1HANDFUL
GHEE-FOR COOKING
FENNEL SEEDS-1TSP

METHOD:

• TAKE A DEEP BOWL.
•  ADD THE  DOSA BATTER,COCONUT,BANANA,APPLE,CARDAMOM POWDER,SUGAR,CASHEWNUT,RAISINS,FENNEL SEEDS IN IT. 
• TAKE A PANIYARAM CHATTI/PUFF PAN.
• HEAT IT ON HIGH FLAME.ADD FEW DROP OF GHEE IN ALL MOULDS.
• LET IT HOT FOR 30 SECONDS.
• NOW KEEP IT IN MEDIUM FLAME.
• NOW TRANSFER THE BATTER IN PAN MOULDS.
• FILL THE MOULDS UPTO 3/4 LEVEL.AS IT WILL COMEUP WHILE COOKING. 
• WHEN IT WILL START BUBBLING UPSIDE THEN FLIP IT WITH THE HELP OF BAMBOO STICK.
• U CAN COVER THE PAN WITH LID OR PLATE FOR 1 MIN.
• SOON IT WILL TURN IN GOLDEN RED COLOR.
• RELISH IT WITH COCONUT MILK+HONEY+SAFFRON MIXTURE OR MANGO PICKLE.

TIPS:

• U CAN USE THE WATER SOAKED JAGGERY IN PLACE OF SUGAR.ADD RICEFLOUR IF BATTER GET WATERY DUE TO ADDING JAGGERY.
• U CAN ADD THE SOAKED RAVA FOR ENHANCING THE CRYSPINESS.
• NEVER COOK  IT HIGH FLAME OTHERWISE IT WILL REMAIN UNCOOKED FROM INSIDE.
• U CAN ADD PINCH OF SALT IN IT. 

PINNEAPPLE KHEER/PAYSAM

                                                                       

PINNEAPPLE

Diwali is inevitable part of our festivals.This diwali i decided to prepare a different kind of kheer- pinneapple paysam. Since pinneapple is seasonal ,u can make it when it is coming out in abundant.Always use fresh , rippen,sweet pinneapple for it.It is really yummy & very tempting also .It is a south indian-kerala special dessert.

                                                       

PINNEAPPLE KHEER

• Recepie type-vegan/veg                                  cooking time-30 min
• preparation time -15 min                                 serve for-2 people

Ingridients:

• Pinneapple -1cup
• Sabudana-1/4cup
• Sugar-1/4cup
• Milk-1/2liter
• Cardamom powder-1/2tsp
• Saffron strands-4-5
• ghee-2tsp
• Cashew nuts-1handful
• Soaked Almond-1handful
• Soaked Raisins-1tbsp

Method:

• Take a pan .Add full creame milk in it.keep it in medium -low flame. Reduce it till it become half.
• Take a pressure cooker .keep it on high flame.Add ghee in it. 
• Now add the cardamom powder,chopped pinneapple in it.Saute it till it become soften .If it is not become soften easily(due to pinneapple quality),add 1-2 tbsp water& sugar,simmer the gas,allow it for 1 whistle.
• Now it is turn of sabudana/sago/tapioca.soaked it  for 1 hour.now add 1/2cup water in pressure cooker.add the sabudana.allow it for 1-2 whistle.
• Actually it should be full mashy.Blend it with blender so that no grains can be see.
• Now add the reduced milk,saffron(soaked in milk)  in cooked sabuadana & pinneapple .
• Mix them properly.
• Garnish it with all kind of dry fruits. 

Tips:

• We r using the sabudana for the thickness.U can use the rice also for it.
• In the place of normal reduced milk u can add the first & second milk of coconut.(u can boil second milk of coconut for some time ,but first milk of coconut is very thick .When u add it ,thenstir it & switch off the flame.
• In place of sugar ,u can add the jaggery.
• If u r eating it in fast/vrat time then avoid adding rice.

  

BLACK PLAINTAIN (BANANA) KHEER

BLACK PLAINTAIN(BANANA)KHEER

• SOUTH INDIA,THIS BANANA IS CALLED NENDRA-BALE.BALE MEANS BANANA.IN USA IT IS CALLED PLANTAIN (OF BLACK COLOR).
• THIS IS MADE OUT OF RIPE BLACK BANANA.ALL OVER BLACK COLOR FROM OUTSIDE ,INNER SIDE ORANGE-YELLOW.
• IF U SEE IT FIRST TIME ,IT IS LOOKING LIKE ROTTEN ,BUT IT IS ITS NATURAL COLOR.
• IT IS NOT TASTY WHILE EATING UNCOOKED.SOME RAW FLAVOR COMES.IT IS GOOD IN KHEER ,SHEERA PREPARATION.
• IT IS PRODUCED IN COASTAL AREA.IN INDIA ,BASICALLLY IT IS IN SOUTHERN PART.
• IN USA ,IN PHILLEDELPHIA I GOT IT FROM CHINESE MARKET .
• THIS KHEER IS GOOD FOR THOSE PEOPLE WHO WANT TO ADDOD FAT IN THEIR BODY  IN HEALTHY WAY.FOR GROWING BABY IT IS NUTRITIOUS & FILLER  ALSO.                                      

BLACK PLAINTAIN

• RECEPIE TYPE-VEGAN/VEG                                             PREPARATION TIME-10 MIN
• COOKING TIME-10 MIN                                                    SERVING FOR-2        

INGRIDIENTS:

• RIPE BLACK BANANA-1
• MILK-150ML
• SUGAR-1.5TSP
• WATER-2TBSP
• CARDAMOM-1/2TSP
• FENNEL SEEDS-1/4TSP
• CASHEWNUT-50GM
• GHEE-2TSP
• SAFFRON-4-5STRANDS

METHOD:

• ALWAYS USE FULL RIPPEN BLACK BANANA.WHEN IT BECOME FULLY BLACK FROM ALL OUTER SIDE,THEN ONLY IT IS PROPER RIPEN.
• PEEL THE BANANA.CUT IT  INTO SMALL PIECES.
• SHALLOW FRY THE RIPE BANANA IN DESI GHEE/UNSALTED BUTTER.
•  NOW TAKE A PAN. ADD BANANA PIECES,FENNEL SEEDS & ADD WATER(LESS AMOUNT) IN IT.
• STIR IT FOR 5 MINUTES.
• BANANA GET COOKED VERY EASILY.
• THEN ADD MILK ,SUGAR,CARDAMOM POWDER IN IT.
• ADD THE SAFFRON STRANDS(SOAKED IN ITBSP LUKEWARM  MILK FOR 5 MIN)ALSO.
• BOIL IT SO THAT EVERYTHING CAN MIX PROPERLY.
• AFTER SOME TIME IT WILL GET MASHY.
• ADD  COCONUT MILK.(IF DESIRED)GENERALLY WHEN NORMAL MILK IS USED ,THEN COCONUT MILK IS AVOIDED.
• GARNISH IT WITH CHOPPED CASHEWNUTS,ALMONDS,RAISINS.

TIPS:

• IN THIS PAYSAM ,REDUCED MILK IS NOT REQUIRED.BANANA ITSELF PROVIDE THE THICKNESS IN THE KHEER.
• IN THIS TYPE OF PAYSAM/KHEER (UNLIKE NORMAL KHEER )QUANTITY OF MILK IS LESS.IT IS USED TO MAKE MASHY BANANA LIQUID ONLY.
• NO NEED OF PRESSURE-COOKER FOR BOILING THE BANANA.
• MILK QUANTITY IS DEPENDING ON THE DESIRED THICKNESS OF THE KHEER.
• TRADITIONALLY ,JAGGERY IS USED IN THE PLACE OF SUGAR.  & COCONUT MILK  IS USED IN THE PLACE OF NORMAL FUT FAT MILK.
• IF U WANT TO AVOID THE SHALLOW FRY THE BANANA IN GHEE,U CAN.JUST ADD 2TSP GHEE IN THE BOILING TIME OF MILK.

AALOO PARWAL RASA SABJI

• PARWAL IS A SEASONAL VEGETABLE .IT IS AVAILABLE IN SUMMER SEASON TILL MANSOON  IN INDIA.
• IT IS MAINLY USED IN NORTH & EAST INDIA LIKE BIHAR,ORISSA,BENGAL.
• IN NORTH INDIA , IT IS MADE IN FORM OF DRY VEG.
• IT IS RECOMMENDED  4 STOMACH-AILMENTS,WEEKDIGESTION,CONSTIPATION,JAUNDICE.

• RECEPIE TYPE-VEGAN/VEG                                    PREPARATION TIME - 15 MIN
• COOKING TIME - 25 MIN                                            SERVE - 2 PERSONS                             

AALOO  PARWAL RASA

                                                                         

PARWAL PIC

INGRIDIENTS:

• BOILED POTATO-250GM
• PARWAL/POINTED GOURD-100GM
• GARAM  MASALA(SABJI MASALA)-1/2TSP
• ONION-1/4CUP CHOPPED
• GINGER-1 INCH LONG
• TOMATO-1/4CUP CHOPPED
• GREEN CHILLY-1PIECE
• RED CHILLY POWDER-1/2TSP
• SALT-1/2TSP
• TERMERIC POWDER-1/2TSP
• CUMIN SEEDS-1TSP
• REFINED OIL-1TBSP

METHOD:

• TAKE THE PARWAL .PEEL IT & SLIT IT FROM ONE SIDE.
• TAKE A FRYING PAN.ADD REFINED OIL IN IT .THEN SHALLOW FRY THE PARWAL IN IT.REMOVE THE PARVAL FROM PAN.
• REFINED OIL REMAIN IN THE PAN. ADD CUMIN SEEDS,ONION,GINGER,GREEN CHILLY & IN THE END TOMATO IN IT.SAUTE IT TILL IT BECOME GOLDEN.
• WHEN IT COOKED ,THEN ADD BOILED PEELED CHOPPED POTATO IN IT.
• THEN ADD ALL SPICES,SALT IN IT.
• COOKED IT FOR 1 MINUTE.
• THEN ADD I.5CUPS OF WATER IN IT.COOKED FOR 3-4 MINUTES.
• SPRINKLE THE CHOPPED CORRIENDER LEAVES ON IT.
• U CAN EAT IT WITH POORI OR CHAPATI.

TIPS:

• NEVER BOIL THE PARWAL IN COOKER.
• U CAN ADD CURD IN GRAVY.
• U CAN DEEP FRY THE PARWAL.
• PEELING OF PARWAL IS PERSONAL CHOICE.
• U CAN CUT THE PARWAL LONG,THIN FORM  LIKE POTATO IN FRENCH FRIES.

MASALA RICE ROTI/AKKI ROTI

         

 recepietype-vegan,                  preparation time-10minutes

cooking time-10-15min            serving-2persons 

This roti is famous in manglore(basically in south india).It is very cryspy & tasty one.

AKKI ROTI 

INGRIDIENTS:

• RICE FLOUR-1CUP
• CHOPPED ONION-1/4CUP
• GRATED COCONUT-1/4CUP
• GRATED ORANGE CARROT-1/4CUP
• GINGER-1INCH LONG
• DILL/SOYA LEAVES-1TBSP
• GREEN CHILLY-1MEDIUM SIZE
• CORRIENDER LEAVES-1/2TBSP
• SALT-3/4TSP
• CURD-1/2CUP OR 1 TBSP(OPTIONAL)
• GHEE/REFINED OIL-FOR BASKING

• NOTE:U CAN TAKE DIRECT RICE FLOUR JUST-IN-CASE.

HOW TO MAKE RICE FLOUR:

• WASH THE RICE FROM THE WATER .REMOVE IT IMMEDIATELY FROM WATER.
• WIPE IT FROM TOWEL & SOAKED IT ON TOWEL
• WITH IN 1 HOUR IT WILL GET DRY.(AVOID DRY IT IN SUN LIGHT)THEN GRIND IT IN MIXY .
• MAKE THE FINE POWDER OF IT.

PROCEDURE:

• TAKE A DEEP BOWL .ADD RICE FLOUR,SALT,DILL LEAVES,CURD,CHOPPED ONION,CORRIENDER LEAVES,GREEN CHILLY,GINGER,CARROT,COCONUT IN IT.
• MAKE THE THICK BATTER WITH WATER.
• THEN TAKE A COTTON CLOTH/HANKY ,WET IT WITH THE HELP OF WATER.PAT THE BATTER  WITH THE HELP OF WET PALMS TO INCREASE THE SIZE.
• TAKE A IRON GRIDDLE.KEEP IT IN HIGH FLAME ON BURNER.
• NOW TWIST THE COTTON CLOTH ON THE GRIDDLE ,WHEN BATTER IS SPREAD PROPERLY ON THE TAWA THEN REMOVE THE CLOTH FROM THE TAWA.
• BASK IT FROM BOTH SIDES ON MEDIUM FLAME.ADD GHEE ON BOTH SIDE.
• RELISH IT WITH CURD OR CHUTNEY OR MANGO PICKLE OR GHEE+GUN POWDER.

TIPS:

• IT WILL MAKE LIKE MAKKI ROTI .
• THE QUANTITY OF DILL LEAVES SHOULD BE VERY LESS AS IT HAS SOME SIGNIFICANCE TASTE.
• WE CAN USE THE 1-2HANDFUL BOILED RICE IN THE BATTER.
• MAKE SURE ,ADD LOT OF BATTER IN RICE FLOUR SO THAT IT BECOME THICK BATTER ,NOT DOUGH.
• ALWAYS USE WET CLOTHS SO THAT CLOTH WILL ESCAPE FROM BURNING WHEN WE TWIST IT ON TAWA.AVOID USING PLASTIC.

FRIED RICE -FOR TRIP

VEGAN RECEPIE                              COOKING TIME -15-20 MIN

SERVING-FOR 2 PERSONS             PREPARATION TIME-30 MIN

                     

INGRIDIENTS:

• BASMATI RICE-1CUP
• DALIA SPLIT-1TBSP
• MUSTARD SEEDS-1TSP
• SHREDDED CARROT-1/4CUP
• CURRY LEAVES-5-7 PIECE
• CHOPPED ONION-1MEDIUM SIZE
• REFINED OIL -1.5TBSP
• SHREDDED COCONUT-1HANDFUL(OPTIONAL)
• SALT-1/2TSP
• RED CHILLY POWDER-1/2TSP
• CORRIENDER LEAVES-1HANDFUL

METHOD:

• SOAK THE RICE FOR 30 MINUTES IN WATER.
• NOW TAKE A COOKER.ADD REFINED OIL IN IT.
• KEEP IT ON BURNER ON HIGH FLAME.
• NOW ADD THE MUSTARD SEEDS .IT WILL GET CRACKLE WITH IN 2-3 MINUTES.
• THEN KEEP THE FLAME MEDIUM HIGH.
• NOW ADD DALIA- SPLIT,ONION ,SHREDDED COCONUT ,CARROT,CURRY LEAVES IN IT.
• COOKED THEM FOR 2-3 MINUTES .
• ADD SALT,RED CHILLY POWDER IN IT.MIX THEM PROPERLY.
• NOW ADD THE DOUBLE OF RICE AMOUNT WATER IN IT.
• WHEN IT STARTS BOILING ,ADD SOAKED RICE IN IT.
• KEEP THE LID ON THE COOKER.
• KEEP THE FLAME  HIGH.NOW KEEP IT REMAIN ON BURNER FOR 1 WHISTLE.
• NOW WAIT TILL STEAM IN THE PRESSURE COOKER GOT RELEASED.
• GARNISH IT WITH CORRIENDER LEAVES.(OPTIONAL)
• ITS READY FOR SERVE.
• RELISH IT WITH RAITA/CURD.

TIPS:

• BE LIBERAL WHILE ADDING REFINED OIL .AS WE HAVE TO EAT IT IN TRAVELING SO ITS GOOD TO  REMAIN SOFT. 
• CAN ADD THE CAPSICUM/BELL PEPPER.(OPTIONAL).
• IF U LIKE ,CAN ADD THE SPRING ONION ALONG WITH GREEN PART.

VEG BUN-FOR TRIP

VEGAN/VEGETARIAN RECEPIE
                                                                   
                                                                         

veg bun

                                                                                                                               

BUN 

INGRIDIENTS:

• BUN-4SMALL SIZE
• BUTTER-50GM                                                                                    
• POTATO-250GM
• CORRIENDER-1TBSP
• GARAM MASALA-1PINCH
• ONION-1BOWL CHOPPED
• GREEN CHILLY-1MEDIUM SIZE
• GINGER-2TSP CHOPPED
• PEAS-50GM
• CUMIN SEEDS-2TSP
• FENNEL SEEDS-1.5TSP
• SALT-1TSP
• REFINED OIL-2TBSP
• PANEER-50 GM(OPTIONAL)

METHOD:

• BOIL THE POTATO EITHER IN COOKER OR IN MICROWAVE.
• NOW TAKE  A PAN.KEEP IT  ON A BURNER IN HIGH FLAME.ADD REFINED OIL IN IT .NOW ADD CUMIN SEEDS ,GREEN CHILLY,GINGER,SALT,FENNEL SEEDS IN IT.
• NOW ADD ONION ,MASH POTATO,PEAS,FRIED PANEER CUBES IN IT.
• COOKED IT UNTIL RAW FLAVOR OF POTATO,PEAS WILL GO.
• NOW TAKE A BUN .CUT IT HORIZONTALLY( LEAVE ONE SIDE  INTACT).SPREAD ONE SIDE BUTTER ON IT.SO THAT IT WILL REMAIN SOFT.
• THEN ADD ONE SIDE MASHED POTATO MATERIAL ON IT.
• AVOID ROAST THE BUN .OTHERWISE IT WILL GET HARD.

TIPS:

• DONT COOK ONION FULLY.SOME RAW FLAVOR SHOULD BE COMING OUT.
• FOR FLAVOR U CAN SPRINKLE ZERO SIZE SEV ON POTATO.
• U CAN ADD SHREDDED CARROT,COCONUT, IN IT.

PANNIYARAM

• IT IS ALSO CALLED APPE(SAVOURY).SOME PEOPLE SAYS IT FRIED IDLI.
• THE BEAUTY OF THIS SOUTH INDIAN RECEPIE IS THAT IT IS CRISPY OUTSIDE,SOFT & FLUFFY TEXTURE INSIDE,BUT USED ONLY FEW DROPS OF OIL.
• IT IS VERY EASY BUT YUMMY RECEPIE.ONCE TRY IN LIFE.I LIKE IT MORE THAN IDLI.
•  ITS PAN IS CALLED PUFF PAN/PANNIYARAM CHUTTI.IF U R LIVING IN ABROAD ,IT IS AVAILABLE IN AMAZON SITE, COSTCO,BJS STORE AS PUFF PAN.
• IT IS ALSO AVAILABLE IN INDIAN STORE OF ANJALI COMPANY.THERE IS ONE WOODEN STICK ALONG WITH THIS.U CAN USE BAMBOO STICK ALSO IN THE PLACE OF IT.
• THIS PAN IS USED FOR MAKING CRYSPY BUT LESS OILY DISHES LIKE AALOO TIKKI ,AALOO BOONDA,BATATA VADA. 

panniyaram pic

•       recepie type-vegan/veg       
•       serving- for 2 people(15-18 piece)
•       preparation time- 10min(if batter is ready)
•       cooking time-5 min                      

         

INGRIDIENTS:

• IDLI RICE-2TBSP
• SONA MASOORI RICE-2TBSP
• WHOLE URAD DAL-1/2TBSP
• METHI SEEDS-1/4TSP
• GRATED ORANGE CARROT-1MEDIUM SIZE
• CHOPPED CILANTRO-1TBSP
• GREEN CHILLY-1MEDIUM SIZE
• CHOPPED ONION-1/2BOWL
• MUSTARD SEEDS-2TSP
• CURRY LEAVES-8-10
• ROASTED CUMIN SEEDS-1/2TSP
• CHOPPED COCONUT PIECE-1TBSP
• SALT-1TSP
• RED CHILLY POWDER-1/2TSP
• DALIA SPLIT-1HANDFUL
• CHOPPED GINGER-OPTIONAL

METHOD:

• SOAK THE RICE & WHOLE URAD DAL FOR 6 HOURS.
• AFTER THAT GRIND IT IN MIXY.NO NEED TO GRIND IT SEPERATELY.
• GRIND IT FINELY BY ADDING LITTLE -LITTLE (1TBSP) WATER AT A TIME.
• BATTER CONSISTENCY SHOUL BE THICK LIKE PUDE /CHILLA BATTER.
• IF IT BECOMES WATERY BY MISTAKE,ADD RICE FLOUR IN IT.
•  WHISK THE BATTER WITH HANDS FOR 10 MINUTES.
• LEAVE IT FOR WARM PLACE FOR 5-6 HOURS(IN SUMMER) & 8-10 HOURS (IN WINTER).
• BUBBLE WILL COMING OUT DURING FERMENTATION & IT WILL COME-UP ALSO.
• NOW ADD SALT GREEN CHILLY ,ONION,MUSTARD SEEDS/RAI(ROASTED IN REFINED OIL),RED CHILLY POWDER, CURRY LEAVES/CORRIENDER LEAVES,GRATED COCONUT,SHREDDED CARROT,DALIA SPLIT IN IT.
• HEAT PANNIYARAM PAN ON HIGH FLAME ON BURNER.
• ADD 1-2 DROP REFINED OIL OR BUTTER IN IT.
• NOW ALLOW IT HOT TILL OIL IS GETTING HOT.
• NOW POUR THE BATTER 3/4 LENGTH.
• NOW KEEP IT IN MEDIUM FLAME (5 IF U HAVE ELECTRIC GAS)COVER THE PAN FOR 1-2 MINUTES.
• WHEN UPPER SIDE OF PANNIYARAM IS START BUBBLING,THEN CHANGE THE SIDE WITH THE HELP OF BAMBOO STICK.
• AGAIN COVER IT FOR 1-2 MINUTE.
• NOW ITS READY TO RELISH WITH COCONUT CHUTNEY/ONION CHUTNEY/GREEN CHUTNEY + SAMBHAR.

• TIPS:

• NON STICK PAN NEEDS LESS OIL.

• PANNIYARAM PAN SHOULD BE HEAVY BOTTOM.
• FOR MAKING PANNIYARAM,IT HAS SPECIAL PAN,WHICH HAS BALL SHAPED MOULD.
• U CAN EAT IT WITH SAMBHAR/GREEN CHUTNEY/COCONUT CHUTNEY.
• FOR MAKING PANNIYARAM ,BATTER CONTAINS LESS URAD DAL.
• BATTER CONSISTENCY SHOULD BE THICK BUT SOME TIMES DOSA BATTER GET LITTLE BIT WATERY,THEN WE CANT MAKE DOSA BUT PANNIYARAM CAN MAKE DUE TO NONSTICK PAN.
• NEVER MAKE PANNIYARAM IN HIGH FLAME ,OTHERWISE IT WILL BE COOKED OUTSIDE ,BUT RAW INSIDE.

VARIATIONS:

• CAN STUFF PANEER & BOILED POTATOES IN PANNIYARAM.
• CAN ADD DALIA SPLIT/ROASTED CHANNA DAL.
• U CAN USE THE FERMENTED DOSA BATTER FOR THIS RECEPIE.
• IF U WANT TO ADD THE RAVA IN DOSA BATTER FOR APPE ,THEN SOAK 1TBSP RAVA FOR 1 HOUR IN WATER.THEN MIX IT IN BATTER.THAT IS ALSO COMING OUT CRISPY.
• U CAN MAKE IT IN SWEET FORM ALSO.
• CAN MAKE PANNIYARAM WITH ADAI BATTER(DIFFERENT DAL+DOSA BATTER).
• CAN ADD KASTOORI METHI,GRATED BOTTLE GOURD,CABBAGE ALSO.
• CAN ADD LENTILS LIKE CHANA DAL,MOONG DAL ,ORANGE MASOOR DAL IN IT.

GOLGAPPE

golgappe pic                                  

   INGRIDIENTS:

• SUJI-3MEDIUM TBSP
• MAIDA-1MEDIUM TBSP
• WATER-MIN REQUIRED FOR KNEADING

METHOD:

• TAKE A DEEP BOWL.ADD SUJI & MAIDA IN IT.
• MIX IT WELL.
• SLOWLY ADD LITTLE QUANTITY OF NORMAL TEMPERATURE WATER FOR KNEADING THE DOUGH.

• DONT  KNEAD IT FOR LONG TIME.
• AS IT GET KNEADED FIRST TIME,LEAVE IT.

• WET THE  TISSUE PAPER & COVER THE DOUGH IN THAT TISSUE PAPER.
• TAKE A DOUGH LESS THAN CHAPATI DUMBLE &ROUND IT ON BOTH SIDES LIKE PAPAD AS THIN AS POSSIBLE.
• USE THE MAIDA FOR DUSTING.
• CAREFUL ABOUT SPREAD IT FROM CORNERS ALSO.

TIPS:

• MANY TIMES IT GET THINNER FROM MIDDLE,BUT THICK FROM CORNERS.
• ALWAY SPREAD IT ON BOTH SIDES.
• MAKE IT ON 7 FLAME.IF IT BECOME MORE HOT THEN MAKE IT 5 .
• WHEN FRY  IT IN PAN,FRY IT FROM ONE SIDE FULLY TILL IT BECOME GOLDEN FROM ONE SIDE.
• THEN CHANGE THE SIDE .
• ITS DOUGH GET HARDER VERY EASILY AS TIME GOES BY,IF IT BECOMES HARDER,SO MAKE IT SOFT WITH WET HANDS. DONT ADD TOO MUCH WATER.
• GENERALLY USE BIG SIZE OF OPENER TO CUT THE GOLGAPPA IN SHAPE. LIKE JUICE BOTTLE CAP .AS WE REQUIRED BIG SIZE GOLGAPPA FOR ADDING IT.
• RELISH IT EITHER WITH CURD,IMLI CHUTMEY OR WITH GOLGAPPA PANI.

RICE NOODLES WITH RED PEPPERS

                                                     

RICE NOODLES WITH RED PEPPERS

• MAKES FOR 4-1CUP SERVING EACH
• PREP TIMES-20 MIN                                   
• COOKING TIME-10MIN

INGRIDIENTS:

• UNCOOKED RICE NOODLES-250 GM
• PEANUT/CANOLA OIL-1TBSP
• CRUSHED GARLIC-1/2TSP                                                                       
• SLICED WHITE ONION-1/2CUP
• ZEST OF ONE LEMON                                                                                   

rice noodle

• GRANULATED SUGAR-1/2TSP
• CHOPPED LARGE RED BELL PEPPER-1
• CHOPPED SCALLIONS-1/4CUP
• SOY SAUCE-2TSP

METHOD:

• SOAK RICE NOODLES IN WARM WATER FOR 20 MINUTES,DRAIN & SET ASIDE.
• HEAT OIL IN A MEDIUM SKILLET,ADD GARLIC ,ONION & COOK UNTIL SOFTENED.
• ADD NOODLES,LEMON ZEST,SOY SAUCE,SUGAR,CHOPPED PEPPER & STIR WELL.
• COOK UNTIL THE PEPPER SOFTENS SLIGHTLY.
• SPRINKLE WITH SCALLIONS & SERVE IMMEDIATELY.

CUCUMBER SALAD

cucumber salad

MAKES 4 -1/2CUP SERVINGS
PREP TIME-15 MIN + CHILLING

INGRIDIENTS:

CUCUMBERS-2CUPS
ONION-1CUP
HUNG YOGHURT-1/2CUP
LEMON JUICES-2TBSP
SUGAR-1TBSP
CORRIENDER -1TSP
BLACK PEPPER-TO TASTE

METHOD:

TAKE  A DEEP BOWL.ADD SLICED CUCUMBER ABOUT 1/8 INCH THICK & THINLY SLICED ONION.
MIX  FINELY CHOPPED CORRIENDER LEAVES,BLACK PEPPER,SALT,HUNG CURD,LEMON JUICE,SUAR IN IT.
REFRIGERATE UNTIL READY TO SERVE.

TIPS:

CAN ADD DILL WEED IN PLACE OF CORRIENDER LEAVES.

BHATURA

            IT IS VERY FAMOUS NORTH INDIAN BREAD.VERY YUMMY.PREFERABBLE IN SPECIAL OCCASIONS,FESTIVALS. BEST COMBINATION WITH CHANNA,RAW ONION.                             

BHATURA

INGRIDIENTS:

• REFINED FLOUR-1CUP
• SUJI-1/4CUP
• SALT-1/2 TSP
• SOUR CURD-AS REQUIRED FOR KNEADING
• REFINED OIL -1TSP
• ACTIVE YEAST-1/2TSP
• WARM WATER-1TBSP
• SUGAR POWDER-1/2TSP

METHOD:

• TAKE WATER IN MICROWAVE PAN,WARM IT .NOW ADD SUGAR & YEAST AT THE SAME TIME.
• PUT LID ON IT TILL FOAM WILL COMEOUT FROM IT.(IT TAKES 20-35 MINUTES).
• AFTER YEAST GET FERMENTED,TAKE REFINED FLOUR IN A DEEP BOWL. NOW TAKE A SIEVE.ADD REFINED FLOUR,SALT IN IT & SIEVE IT NICELY.
• BY THIS,SALT WILL ADD IN REFINED FLOUR,AS WELL AS IT GET SIEVED.
• NOW ADD REFINED OIL,MIX IT WITH ALL FLOUR NICELY.
• NOW TAKE SOUR,BLENDED NORMAL TEMPERATURE HOMEMADE CURD,ADD IT IN MIXTURE AS REQUIRED FOR KNEADING.
• ADD FERMENTED(FOAMY) YEAST MIXTURE ALSO.
• KNEAD THE DOUGH TIGHTLY,MORE LIKE POORI DOUGH.
• NOW APPLY OIL ON IT.
• COVER IT WITH WET TISSUE PAPER & PUT IT IN CLOSE LID BOX.
• PUT THIS BOX IN MICROWAVE/OVEN FOR 3-4 HOURS IN SUMMER TIME.
• NOW IT IS READY FOR MAKING.
• MAKE SMALL ROUND DUMBLE.
• ROLL IT FROM BOTH SIDES WITH THE ROLLER PIN.
• DUST IT WITH THE REFINED FLOUR.
• TAKE A FRYING PAN,ADD REFINED OIL IN IT.
• LET IT HOT FOR 3-4 MINUTES ON MEDIUM HIGH FLAME.
• NOW PUT THE BHATURA IN IT.
• FRY IT ON BOTH SIDES .
• U WILL GET THE NICE BHATURA.
• IT IS READY TO EAT.

• TIPS:

• DONT ADD HOT WATER IN YEAST.IT WILL MAKE HARM OF YEAST.
• IF YEAST DONT GET BUBBLED,FOAMY THEN DONT USE IT.THROW IT & MAKE ANOTHER  ONE.
• ALWAYS ADD SUGAR IN YEAST ,AS SUGAR IS THE FOOD OF YEAST.
• ALWAYS KNEAD STIFF DOUGH AS AFTER FERMENTED IT BECOMES SOFT.
• AVOID USING MARKET CURD,AS IT HAS PRESERVATIVES ,IT PREVENT TO HAVE FERMENTATION & IT IS LESS SOUR ALSO.
• AVOID KEEP OPENING THE CONTAINER  DURING FERMENTATION PERIOD.IT WILL SLOWER THE PROCESS & IT WILL NOT DONE PROPERLY.
• ONCE DOUGH GET FERMENTED,DONT KNEAD IT AGAIN.OTHERWISE ALL THE PUFFINESS WILL  BE LOST.
• DONT KNEAD THE DOUGH ON THE BACK SIDE OF THE PALM,IT WILL DECREASE  THE FERMENTATION.
• RELISH IT WITH CHOLE WITH TAMARIND & CHOPPED RAW ONION IN IT.
• SEE THE CHOLE RECEPIE IN THE HEADING OF PUNJABI CHOLE IN CURRY VEG /GUEST SPECIAL SECTION.

MOONG DAL KABAB

INGRIDIENTS:

• MOONG DAL-1CUP

moong dal kaba

• PARABOILED POTATO-2BIG
• BREAD CRUMBS-1BREAD
• ONION-1MEDIUM
• MINT LEAVES-1TBSP
• FENNEL SEEDS-2TSP
• CORRIENDER LEAVES-1TSP
• GINGER-1INCH
• GARLIC-2CLOVES
• GREEN CHILLY-2
• SALT-1TSP
• LEMONJUICE-1TBSP
• REFINED OIL-FOR FRY

METHOD:

• SOAK THE YELLOW MOONG DAL OVERNIGHT.
• GRIND ITCOARSELY IN MIXY WITHOUT WATER.
• NOW MIX IT WITH HALFBOILED GRATED POTATO.
• ADD ALL ABOVE MENTIONED INGRIDIENTS.
• IT WILL BECOME LIKE DOUGH.
• ALWAYS MAKE THE DUMBLE WITH WET HANDS SO THAT IT WILL NOT STICK ON HANDS.
• NOW MAKE SMALL DUMBLES & FLAT IT BY PRESSING IT WITH PALM.
• TAKE A GRIDDLE.LET IT HOT.
• ADD REFINED OIL IN IT.
• THEN ADD THESE FLAT DUMBLES IN IT.
• ROAST IT ON BOTH SIDES ON MEDIUM HIGH(5-7) TILL IT BECOME GOLDEN BROWN.
• RELISH IT WITH MINT CORRIENDER CHUTNEY.

TIPS:

• FOR MAKING BREAD CRUMBS,ADD PIECES OF DRY BREAD/NORMAL BREAD IN MIXY.GRIND IT ONCE,EASILY GET THE FINE ONE.
• CAN DEEP FRY IT ,BUT KABAB IS ALWAYS SHALLOW FRY.
• FOR NON VEGETARIAN,THEY CAN DIP THE DUMPLING IN EGG BATTER & THEN COVER IT WITH BREAD CRUMBS.

BANANA GULGULE

            It is north indian dessert.It is made in various festivals.It is long lasting sweet.U can carry them for journey.It is very easy to cook,tasty to eat.All ingridients is easily available in indian kitchen .Better option to make for guests.                                                            
                                                                               

GULGULE

INGRIDIENTS:

• Wheat flour-1cup
• Thick Curd-1.3/4tbsp medium size
• Refined Oil-1tsp
• Shredded Coconut-2Tbsp
• Mashed banana-1/2 piece
• Salt-1pinch
• Fennel seeds-2tsp
• Cardamom powder-1tsp
• Sugar powder-1/2 cup
• Refined oil-for frying

METHOD:

• Take a big bowl.Add all the ingridients in it. mix it well so that there is no lumps .
• Now add 1/4 cup water.
• Always careful about water.As batter should be very thick but running consistency.
• Place a frying pan on high flame.add refined oil in 1/4 level.
• With in 3-4 minutes it will be ready to frying purpose.
• Now full the medium size tbsp with batter ,put it in pan.Keep the pan on medium high flame.
• Repeat the process in the same fashion.
• Soon it will comeout in golden brown color in one side ,then flip the side.
• When they get dark golden brown in both sides,remove it from pan.
• Its ready to eat.
• Relish it with curd/mango pickle .

Tips: 

• Use very less quantity of batter.batter should be very thick like bhalle (one step less of  making dough in thickness)
• Its become more tasty if we fry it in desi ghee.
• u can make it with soaked jaggery also.soak the 1/2 cup jaggery in warm water,sieve it.Otherwise u can add 1/4 cup sugar powder,1/4 cup jaggery in it. 

VARIATIONS:

• Can add dalia splits(channa dal),mixture of crushed dryfruits in it.

GUJRATI METHI THEPLA

GUJRATI METHI THEPLA

Thepla is gujrati famous Flavorful bread .It is morelike northindian parantha with sweet-sour taste.It is good for taking along in journey.Best recepie in longlasting category.Easy to make,tasty to eat.Enjoy it with curd/pickle/methi chutney.

INGRIDIENTS:

GRAM FLOUR-1/2CUP
WHEAT FLOUR-1CUP
CURD-1/2CUP
ONION-1/4BOWL
CARROM SEEDS-2TSP
SUGAR-3TSP
FENGU GREEK /DRY METHI-1TBSP
LEMON JUICE-1TSP
TERMERIC POWDER-1TSP
GINGER-GARLIC PASTE-1TSP
GREEN CHILLY PASTE-1/2 TSP
GARLIC PASTE -1/2 TSP
SALT-1TSP
BLACK PEPPER/RED CHILLY POWDER-1/4 TSP
CORRIANDER POWDER-1 TSP
CUMIN SEEDS POWDER -1 TSP
AESOFTIDA-1PINCH
WARM WATER-1/2 TO 3/4CUP
REFINED OIL -1 TBSP

METHOD:

TAKE A DEEP BOWL.ADD WHEAT FLOUR & GRAM FLOUR IN IT.

ADD ALL INGRIDIENTS IN IT.

NOW KNEAD THE DOUGH BY ADDING LITTLE BY LITTLE WARM WATER IN IT.

U CAN ADD 1TBSP REFINED OIL IN IT.
KEEP THE DOUGH ASIDE.LET IT REST FOR 15-20 MINUTES.DIVIDE THE DOUGH IN 8-10 EQUAL PARTS.
ROLL THEM IN SMOOTH BALL & MAKE THEM FLAT BY PRESSING WITH PALM.
USE ROLLING PIN FOR EACH DUMBLE INTO 5 TO 6" DIAMETER CIRCLE.
IF DUMBLE IS STICKING,DUST IT WITH DRY FLOUR FROM BOTH SIDES.

COOKING THE THEPLA:

HEAT THE IRON GRIDDLE/SKILLET ON HIGH FLAME.WITH IN 1-2 MINUTE IT WILL GET READY.
PLACE THE THEPLA OVER THE SKILLET.
AS THEPLA IS COOKING ,IT WILL DARKER IN COLOR.WE CAN SEE SOME GOLDEN BROWN SPOTS ON COOKED SIDE.
APPLY THE 1/2TSP OIL IN IT WITH THE HELP OF SPATULA.
NOW FLIP THE SIDE.DO THE SAME.
COOKED UNTIL IT CHANGE THE COLOR.
NOW IT IS READY TO EAT.                                                                                                                                               

TIPS:                                                                                                          

• MORE U MAKE IT THIN,MORE IT WILL BECOME CRISPY & TASTY.
• FIRSTLY BASK THEPLA FROM BOTH SIDES,THEN APPLY OIL ON BOTH SIDES .AVOID FLIP IT AGAIN AND AGAIN.ONLY ONCE ON EACH SIDE.
• U CAN ADD MILLET (BAJRA) IN THE PLACE OF GRAM FLOUR.
• IN THE PLACE OF FENUGREEK LEAVES ,U CAN ADD THE GRATED DOODHI(GHIYA).
• U CAN SHALLOW FRY THE CHOPPED FENUGREEK LEAVES SO THAT GET GOOD FRANGRANCE AS WELL AS EASY TO MAKE ALSO.

TWIST:

IF U ADD 1/2 MASHED BANANA IN THE PLACE OF SUGAR,THEN IT'S TASTE BECOME MORE YUMMY & IT BECOME SOFT ALSO.

WHITE DHOKLA-GUJRATI RECEPIE

                                      

WHITE DHOKLA

INGRIDIENTS:

RICE-1CUP
WHOLE URAD DAL-1/2 CUP
REFINED OIL-1TBSP
GREEN CHILLY-4PIECE
RAI/MUSTARD SEEDS-2TSP
LEMON JUICE-1TBSP
SUGAR-1TBSP
SALT-2TSP
ENO-1TO 1.5 POUCH
YOGHURT-2TBSP
CORRIENDER LEAVES-1/4 CUP

METHOD:

SOAKED THE RICE AND THE URAD DAL FOR 12 HOURS.
NOW GRIND IT SEPERATELY.
IT IS TURN INTO PASTE.
ADD  YOGHURT FOR THE FERMENTATION PURPOSE IN THAT PASTE
ADD 1 TSP MEETHA SODA IN THE BATTER .(OPTIONAL)
KEEP THE BATTER ASIDE FOR 6-8 HOURS ACCORDING TO WEATHER ,TILL IT BECOME FERMENTATED.IT WILL COMEUP WHEN IT GOT FULLY FERMENTED.
ADD WARM REFINED OIL IN IT.( BUT NOT MIX IN THE BATTER YET)
WHEN IT BECOMES FERMENTED,ADD ENO,SALT,LEMONJUICE,SUGAR TOGETHER ON THE OIL IN THE BATTER.
NOW BUBBLES START FORMING.
MIX IT WELL IN BATTER.
GREASE THE DHOKLA MOULDS PREVIOUSLY
ADD WATER IN DHOKLA COOKER .AND KEEP IT ON MEDIUM HIGH FLAME.
PUT THE BATTER IN MOULDS.
COVER THE LID OF COOKER .
LET IT COOK FOR 15 MINUTES
NOW CHECK IT BY POKING FORK IN IT. IF IT COMES OUT CLEAN THEN IT IS COOKED FULLY.
NOW CUT IT IN SQUARE SHAPE.

HOW TO FRY:

ADD OIL IN FRYING PAN
PUT RAI IN IT
ALLOW IT SAUTE TILL CRACKLING
ADD GREEN CHILLY,LET IT SAUTE.
NOW ADD WATER
LET IT NORMAL TEMPERATURE
PUT IT  ON THE DHOKLA
SOON THEY ABSORB ALL WATER
THEN PUT MORE WATER.
GARNISH IT WITH CORRIENDER LEAVES.

BETTER TO EAT WTH COORIENDER CHUTNEY

TIPS:

ALWAYS USE NON BASMATI RICE. CAN BE PARABOILED /SONA MASOORI/IDLI RICE/LONG GRAIN RICE.
AFTER MAKING BATTER ADD SALT ,CURD IN IT.WHISK IT WITH HANDS FOR15 MINUTES.IT HELPS TO GETTING BATTER FERMENTED.

CHANNA- DAL DHOKLA

                                      

channa dal dhokla

INGRIDIENTS:

RICE-1CUP
CHANNA DAL-1/2 CUP
REFINED OIL-1TBSP
GREEN CHILLY-4PIECE
RAI/MUSTARD SEEDS-2TSP
LEMON JUICE-1TBSP
SUGAR-1TBSP
SALT-2TSP
ENO-1TO 1.5 POUCH
YOGHURT-2TBSP
TERMERIC POWDER-1/2TSP
CORRIENDER LEAVES-1/4BOWL

METHOD:

SOAKED THE RICE AND THE CHANNA DAL FOR 12 HOURS.
NOW GRIND IT SEPERATELY.
IT IS TURN INTO PASTE.
ADD  YOGHURT,SALT FOR THE FERMENTATION PURPOSE IN THAT PASTE
ADD 1 TSP MEETHA SODA IN THE BATTER .(OPTIONAL)
KEEP THE BATTER ASIDE FOR 6-8 HOURS ACCORDING TO WEATHER ,TILL IT BECOME FERMENTATED.
ADD TERMERIC POWDER.MIX IT WELL.
NOW ADD WARM REFINED OIL IN IT.( BUT NOT MIX IN THE BATTER YET)
WHEN IT BECOMES FERMENTED,ADD ENO,SALT,LEMONJUICE,SUGAR TOGETHER ON THE OIL IN THE BATTER.
NOW BUBBLES START FORMING.
MIX IT WELL IN BATTER.
GREASE THE DHOKLA MOULDS PREVIOUSLY
ADD WATER IN DHOKLA COOKER .AND KEEP IT ON MEDIUM HIGH FLAME.
PUT THE BATTER IN MOULDS.
COVER THE LID OF COOKER .
LET IT COOK FOR 15 MINUTES
NOW CHECK IT BY POKING FORK IN IT. IF IT COMES OUT CLEAN THEN IT IS COOKED FULLY.
CUT IT IN SQUARE PIECES.

HOW TO FRY:

ADD OIL IN FRYING PAN
PUT RAI IN IT
ALLOW IT SAUTE TILL CRACKLING
ADD GREEN CHILLY,LET IT SAUTE.
NOW ADD WATER
LET IT NORMAL TEMPERATURE
PUT IT  ON THE DHOKLA
SOON THEY ABSORB ALL WATER
THEN PUT MORE WATER.
GARNISH IT WITH CHOPPED CILANTRO.

BETTER TO EAT WTH COORIENDER CHUTNEY

TIPS:

ALWAYS USE NON BASMATI RICE. CAN BE PARABOILED /SONA MASOORI/IDLI RICE/LONG GRAIN RICE.
AFTER MAKING BATTER ADD SALT ,CURD IN IT.WHISK IT WITH HANDS FOR15 MINUTES.IT HELPS TO GETTING BATTER FERMENTED.

GOOEY TOFFEE BARS

FOR 2 DOZENS BAR

                                                                  

gooey toffee bars

INGRIDIENTS:

BUTTER-2/3CUP

FIRMLY PACKED BROWN SUGAR-2/3CUP

EGG-1LARGE                                                                                             

VANILLA EXTRACT-1/2TSP

ALL PURPOSE FLOUR-1.1/3CUP

SALT-1/4TSP

SEMI SWEET CHOCHOLATE CHIPS-1.1/3CUPS

TOFFEE CANDY BITS-1/2CUP

FINELY CHOPPED NUTS-1/2CUP

NONSTICK COOKING SPRAY

METHOD:

HEAT THE OVEN TO 350DEGREE FARNEHITE.COAT 13*9 INCH BAKING PAN WITH NON-STICK COOKING SPRAY.

COMBINE BUTTER,BROWN SUGAR,EGG & VANILLA IN MEDIUM BOWL.

BEAT WITH ELECTRIC MIXER ON MEDIUM SPEEDUNTIL LIGHT & FLUFFY.

MIX IN FLOUR & SALT.

WITH LIGHTLY FLOURED FINGERS,PRESS DOUGH EVENLY ONTO BOTTOM OF PREPARED PAN.

BAKE 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.

SPRINKLE CHOCOLATE CHIPS OVER HOT CRUST.

RETURN PAN TO OVEN 1 MINUTE TO MELT CHIPS .                        

REMOVE FROM OVEN.

SPREAD MELTED CHIPS EVENLY OVER CRUST.

SPRINKLE EVENLY WITH TOFFEE BITS & NUTS.

COOL 15 MINUTES.

CUT INTO BARS.

COOL COMPLETELY IN PAN ON WIRE RACK.

PANEER BUTTER MASALA/PANEER MAKHANI

paneer butter masala

INGRIDIENTS:

PANEER-250 GM
BUTTER-100GM
REFINED OIL-2TSP
ALMOND-10PIECE
CASHEWNUT-10PIECE
MILK/CURD-2TBSP
BLACK/GREEN CARDAMOM-2PIECE                                                  
CLOVES-2PIECE
CORRIENDER POWDER-2TSP
RED CHILLY POWDER-1TSP
CUMIN SEEDS-1TSP
TERMERIC POWDER-1/2TSP
SALT-1TSP
TOMATO-2PIECE
ONION-2PIECE
GARLIC-GINGER PASTE-1TBSP
GREEN CHILLY-1TSP
SUGAR-1TSP

METHOD:

TAKE A FRYING PAN . PLACE IT ON HIGH FLAME BURNER.ADD REFINED OIL. LET IT HOT FOR A WHILE.
ADD CUMIN SEEDS IN IT . SAUTE IT TILL IT BECOME GOLDEN BROWN.
ADD 50GM BUTTER NONSALTED.LET IT MELT.
NOW ADD GINGER GARLIC PASTE & SAUTE IT.
NOW ADD ONION & WHEN IT BECOMES GOLDEN BROWN,ADD TOMATO & GREEN CHILLY PASTE.
WHEN IT BECOMES GOLDEN BROWN COLOR,SWITCH OFF THE FLAME.
LET IT COOL OUT IN NORMAL TEMPERATURE.
NOW PUT ALL THE MIXTURE IN MIXY & SOAKED,PEELED ALMOND & CASHEWNUT.(2HOURS SOAKING IN HOT WATER)
NOW GRIND THEM.
TAKE A PAN.ADD ANOTHER 50 GM BUTTER IN IT.
ADD PUREE IN THE PAN.
NOW THIS TIME ADD ALL SPICES INCLUDING CARDAMOM,CLOVE POWDER.
KEEP IT SAUTE TILL BUTTER IS COMING OUT SEPERATELY.
NOW ADD CURD/MILK TO CHANGE THE COLOR OF GRAVY.
AT LAST ADD PANEER SLICES,SUGAR POWDER IN GRAVY.KEEP IT FOR 5 MINUTES SO THAT GRAVY CAN MIX IN PANEER PROPERLY.

TIPS:

IN SHAHI PANEER,WE R ADDING TOMATO SAUCE TO MAKING IT RED COLOR,BUT THIS RECEPIE GRAVY HAS SUNSET COLOR.TASTE WILL BE MORE BUTTERY, PANEER DUNKED IN RICH-BUTTERY DRYFRUITS GRAVY.
FOR SAUTE CUMIN SEEDS ,WE R USING REFINED OIL,AS IT TAKES LESS TIME COMPARETIVELY.
CAN USE SOAKED KHUS-KHUS IN GRAVY.
CAN  AVOID TERMERIC,IF U LIKE WHITE GRAVY.

METHI CHUTNEY

                           

METHI CHUTNEY

INGRIDIENTS:

• FENUGREEK SEEDS-2TBSP
• DATES -4 PIECES                                                  
• RAISINS-1/2 CUP
• SALT-1TSP
• SUGAR-1TBSP                                                                                   
• RAW MANGO SLICES-1NORMAL SIZE
• TERMERIC POWDER-1/2TSP
• FENNEL SEEDS/SAUNF-1TSP
• GREEN CARDAMOM POWDER-1/2TSP
• CORRIENDER POWDER-1TSP
• AESOFTIDA(HING)-1/4TSP
• MANGO POWDER/ANARDANA-1TSP
• RED CHILLY POWDER-1/2TSP
• BLACK PEPPER-1/2TSP
• BANANA-1SMALL SIZE

METHOD:

• SOAKED THE FENUGREEK SEEDS IN WTAER FOR 12 HOUR.
• PUT ALL THE INGRIDIENTS IN PRESSURE COOKER  EXCEPT SUGAR.
• ADD AS MUCH WATER AS ALL INGRIDIENTS CAN EASILY DIPPABLE.
• PLACE THE PRESSURE COOKER ON MEDIUM HIGH FLAME ON THE BURNER.
• CLOSE THE LID .KEEP IT ON FLAME FOR 8 MINUTES.
• WAIT FOR A WHILE TILL COOKER HAS ESCAPED THE STEAM
• THEN OPEN THE LID .MASH ALL THE THINGS WITH THE HELP OF SPATULA BOTTOM.
• NOW ADD SUGAR.
• AGAIN PLACE THE COOKER ON MEDIUM HIGH FLAME WITHOUT LID.
• KEEP STIRRING FOR 2-3 MINUTES SO THAT SUGAR CAN MIX EASILY & BOTTOM WILL NOT GET BURNT. 
• ADD CHOPPED BANANA SLICES IN IT.

TIPS:

• CAN EAT WITH BEDMI POORI,KHASTA KACHOORI,PARANTHA,IDLI
• FOR GARNISHING ,CAN ADD SHREDDED COCONUT,ROASTED KHARBOOJA-GIRI OR SEASAME SEEDS.
• USUALLY DRY MANGO SLICES SOAKED IN WATER FOR 8-12 HOURS IS USED IN THIS CHUTNEY,BUT IT IS PERSONAL CHOICE.
• CAN USE  TAMARIND FOR SOURNESS.
• CAN ADD JAGGERY IN PLACE OF SUGAR.

SAMBHAR- VADA

VADA OF SAMBHAR-VADA

INGRIDIENTS:

WHITE URAD DAL-1 CUP
CURRY LEAVES-10 PIECES
ONION-1/4CUP
CILANTRO-2TBSP
GREEN CHILLY-1TSP                                                                

VADA

CUMIN SEEDS-2TSP
REFINED OIL-FOR FRYING
SOAKED IT FOR 2-3 HOURS.NO NEED FERMENTATION

 METHOD:

TAKE  A MIXY .GRIND URAD DAL SMOOTHLY WITHOUT ADDING WATER.
AFTER GRINDING ADD 1-2TSP WATER.
NOW TRANSFER THE BATTER INTO A DEEP BOWL
ITS TIME TO WHISK IT WITH THE HAND SO ITS MAKE FLUFFY.
WHISK IT FOR 15-20 MINUTES.
LEAVE IT FOR REST FOR 30 MINUTES.
ADD CURRY LEAVES,ONION,CARROM SEEDS,GREEN CHILLY,CILANTRO,SALT IN IT.
NOW ITS TIME TO DEEP FRY THE VADA .
PLACE THE FRYING PAN ON THE BURNER ON HIGH FLAME.
ADD REFINED OIL TILL HALF LEVEL.
LET IT HOT ON HIGH FLAME.
IN MEANWHILE APPLY OIL IN PALM FOR MAKING VADA.
TAKE A THICK BATTER ON PALM.MAKE IT ROUND DUMBLE BY PRESSING FROM UPSIDE,SQUEEZING IT FROM CORNERS.SOTHAT THERE SHOULD BE NO CRACK .
NOW PUT UR 1 FINGER IN MIDDLE OF THE VADA.SOTHAT THERE IS A HOLE IN THE MIDDLE OF VADA.
NOW PUT IT TO THE FRYINGPAN BY SLIDING FROM THE PALM CAREFULLY.
FRY IT IN MEDIUM FLAME ONLY.
NOW VADA IS READY FOR U.
RELISH IT WITH COCONUT CHUTNEY,SAMBHAR.

TIPS:

URAD DAL /LENTIL BATTER WHISK BY HAND IS VERY NECESSARY.OTHERWISE IT DOESNT COMEOUT SOFT.
U CAN ADD THE DILL/SOYA LEAVES IN VADA BATTER,IT HAS VERY SPECIFIC FLAVOR WHICH GOES WELL IN VADA.
 

SEE THE SAMBHAR RECEPIE IN SAMBHAR COLUMN.

DAHI KE KABAB-LUCKNOWI SHAHI KABAB(mughlai recepie)

INGRIDIENTS:

HUNG CURD-2TBSP

BESAN/CHICK PEA FLOUR-1TBSP
CILANTRO-2TSP                                                                              

dahi ke kabab

GREEN CHILLY-1TSP
SALT-1TSP                                                                                
GARAM MASALA-1/2TSP
GINGER -GARLIC PASTE-2TSP
ONION PASTE-3TSP
RED CHILLY
REFINED FLOUR-FOR FRYING

METHOD:

TAKE  A  DEEP BOWL.ADD HUNG CURD,BESAN IN IT.
ADD GREEN CHILLY,CILANTRO,SALT,GARAM MASAL IN IT.
NOW GREESE THE PALM WITH THE HELP OF OIL.
MAKE ROUND DUMBLE FROM IT.
DEEP FRY IT FROM BOTH SIDES.
KEEP THEM IN PLATE.
NOW ITS TIME TO MAKE ITS GARNISHING SAUCE .
TAKE A PAN .ADD GINGER GARLIC PASTE IN IT.
SAUTE IT TILL IT BECOME GOLDEN BROWN.
NOW ADD ONION PASTE IN IT.
SAUTE IT AS SAME.
NOW ADD RED CHILLY.
POUR THIS SAUCE ON THE DAHI KABAB.
THEY R SELF SUFFICIENT . NO NEED ANY KIND OF SAUCE.

TIPS:

ALWAYS USE FULLY HUNG CURD.(HANG IT FOR 2 HOURS)

HARA BHARA KABAB

INGRIDIENTS:

BOILED SPINACH-1/2 BOWL                                                        
BOILED PEAS-1/4 BOWL                                                                  

hara bhara kabab

COTTAGE CHEESE/BOILED POTATO-3/4BOWL
BREAD CRUMBS/CORNFLOUR-1/2BOWL
CHOPPED ONION-1/4 BOWL
GREEN CHILLY-2TSP
CORRIENDER LEAVES-1TBSP
GARLIC CLOVE-2 PEARL
SALT-1TSP
REFINED OIL-FOR FRYING

METHOD:

SQUEEZE ALL THE WATER FROM THE BOILED VEGETABLES OTHERWISE FACING PROBLEM IN DUMBLING.
TAKE A DEEP BOWL.MIX FINELY CHOPPED ,BOILED SPINACH,BOILED MASH PEAS,COTTAGE CHEESE(PANEER),ONION IN IT.
ADD CILANTRO,GARLIC, GREEN CHILLY,SALT,RED CHILLY IN IT.
ADD BREAD CRUMBS & MIX IT WELL .
MAKE ROUND FLAT DUMBLE .
NOW FRY THE  DUMBLE FROM BOTH SIDES .
GARNISH IT WITH PANEER SLICES.

TIPS:

U CAN ADD BOILED CHANNA DAL IN IT.(ONLY TWO WHISLES ,NO SOAKING)
IF U WISH , U CAN ADD BOTH BOILED POTATO,PANEER TOGETHER.
CAN ADD SUGAR IN IT.
SHREDDED CARROT R OPTIONAL.