Ingredients:
Besan 2 cups
Curd 1 cup
Turmeric powder 1/2 tsp
Lemon juice 1 tbsp
Soda bicarbonate 1 tsp
Warm water 1 &1/4 cup
Oil 1 tbsp
Salt
For tempering:
Oil 1 tbsp
Mustard seeds 2 tsp
Coriander leaves
How to make Dhokla:
In a bowl take besan and turmeric powder.
Add warm water and curd and mix well to avoid lumps.
Set it aside to ferment for 4-5 hours.
Now add lemon juice,salt,oil and soda.
Mix well and bake in greased vessel for 12-15 min.
Allow to cool and cut into pieces.
In a pan take oil. add mustard seeds and fry until they start to pop.
Pour this on baked dhokla.
Garnish with coriander leaves.
October 17th, 2006
Author: Vaibhavi
Ingredients:
Raw rice 3 cups
Urad dal 1 cup
Methi seeds 5-6
Butter or oil
Salt
How to make Plain dosa:
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours.
Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours.
Add salt and mix well.
Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little salt water. pour 2 tbsp of batter and spread clockwise and cook on one side.
Pour a little butter or oil along the edges while cooking. when crispy fold and remove from the tava.
Serve hot with coconut chutney or tomato ketchup.
October 17th, 2006
Author: Vaibhavi
Ingredients:
Corn kernel 1 cup
Milk 2 cups
Onion 1
Garlic cloves 2
Pepper powder 1/4 tsp
Butter 1 tbsp
Salt
How to make Corn Soup:
Boil corn kernel in pressure cooker.
In a pan take butter and fry chopped onion.
Add boil corn kernel and milk.
Add salt, pepper powder and chopped garlic.
Boil soup for 2-3 min.
Serve hot.
October 15th, 2006
Author: Vaibhavi
Ingredients:
Methi 1 bunch
Besan 2 cups
Rice flour 1 cup
Onion 2
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Dhania jeera powder 1 tsp
Ginger garlic paste 2 tsp
Coriander leaves 1 cup
Lemon juice 1 tsp
Chat masala 1 tsp
Oil
Salt
How to make Methi Kabab:
Clean methi leaves and coriander leaves.
Chopped onions,methi leaves and coriander leaves.
Add red chilly powder, dhania jeera powder,turmeric powder and ginger garlic paste.
Mix well. then add besan, rice flour,salt, lemon juice and chat masala,
Use little water. and fry kabab in oil.
Serve with tomato ketchup.
October 15th, 2006
Author: Vaibhavi
Ingredients:
Bundi 100 gm
Curd 250 gm
Red chilly powder 1 tsp
Jeera powder 1 tsp
Sugar 1/2 tsp
Coriander leaves
Salt
How to make Bundi raita:
In a bowl take curd. add red chilly powder,,jeera powder, sugar and salt.
Beat finely with spoon. then add bundi and mix well.
Put in refrigerator for 1 hour.
Garnish with coriander leaves.
October 13th, 2006
Author: Vaibhavi
Ingredients:
Potato 1/2 kg.
Onion 3
Besan 1 bowl
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Kadipatta leaves 5-6
Green chilly 4
Ginger 2 inch
Garlic cloves 6
Turmeric powder 1/2 tsp
Coriander leaves
Salt
Oil
How to make Batatawada:
Boil potatoes and mashed.
Cut onions and make paste of green chilly, ginger and garlic.
Make batter of besan with salt to fry batatavada.
In a pan take 1 tbsp oil.add to this mustard seeds,cumin seeds and kadipatta.
Now add chopped onions and fry for some time.
Add grind masala and fry.then add turmeric powder and salt.
Lastly add mashed potatoes and mix well.
Remove from the gas. add coriander leaves.
Mix well and make balls .
Deep balls in besan batter and fry in oil.
Batatavada is ready. enjoy with pudina chutney.
October 9th, 2006
Author: Vaibhavi
Ingredients:
Carrot 1 kg
Khoya 250 gm
Sugar 600 gm
Ghee 2 tbsp
Milk 1/2 lt
Elaichi powder 1 tsp
Kaju-kismis
How to make Gajar ka halwa:
First fry khoya on 1 tsp ghee and keep aside.
In a pan take ghee and fry grated carrot on high flame.
Cover the pan and cook on steam for 4-5 min.on low flame.
Add boiled milk and khoya.mix well.
Now add sugar and allow to cook.
When mixture becomes thick add elaichi powder and kaju kismis.
Allow to cool and then keep in refrigerator.
October 7th, 2006
Author: Vaibhavi
Ingredients:
Chavli 1 cup
Onion 4
Tomatoes 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Farsan 2 cups
Coriander leaves
Grated coconut 1/2 cup
Oil 2 tsp
Salt
Lemon 1
Pav 4
How to make Misal Pav:
Wash chavli and cook in pressure cooker.give 4 whistles and keep on low flame for 4-5 min.
Cut tomatoes,onions and coriander leaves.
In a pan take 2 tsp oil and fry chopped one onion.
When onion is transparent add turmeric powder and red chilly powder.
Fry for one min.
Now pour boiled chavli with salt.
Cook chavli and add coconut.
Usal is now ready.
While serving in a plate take hot usal 2-3 tablespoons ,chopped tomato pieces.chopped onions,farsan and coriander leaves.
Add little salt and lemon juice.
Mix well.
Eat misal with pav.
October 4th, 2006
Author: Vaibhavi
Ingredients:
Ginger 250 gm
Khoya 125 gm
Sugar 400 gm
Ghee 2 tsp
How to make Aalepak:
First clean the ginger.remove the skin and grind in mixture with little water.
In a pan take khoya and fry on low flame for 2-3 min.
Then add ginger paste and sugar.and allow to cook.
When mixture becomes thick add ghee and mix well.
Pour in greased plate and allow to cool.
Cut the Aalepak into small pieces.
October 4th, 2006
Author: Vaibhavi
Ingredients:
Beetroot 2
Curd 1 cup
Cumin powder 1 tsp
Green chilly 2
Coconut grated 1 tbsp
Sugar 1/4 tsp
Oil 1 tsp
Salt
How to make Pink Salad:
Cook beetroot in pressure cooker.then peel it and grate it.
In a pan take curd,salt,sugar,cumin powder and grated coconut.
Add grated beetroot.mix well.
In another pan heat oil and add chopped green chillies.remove from the gas.
Pour all ingredients in and mix well.
Pink salad is ready.
September 30th, 2006
Author: Vaibhavi
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