New Recipes
Guar Ma Dhokli / Spiced Wheat Sheets In Cluster Beans
Guar Ma Dhokli / Spiced Wheat Sheets In Cluster Beans is a popular dish made in Gujarat by cooking cluster beans with spiced flat wheat flour sheets. It has curry / soup like consistency and can be served as a one meal dish for lunch or dinner. Some people also prefer to eat it along with roti or thepla or rice. It is vegan.
Dhoklis (flour dumplings ) is a very popular dish in Gujarati Cuisine. It can be made with lentils and is known as dal dhokli. It can also be made with some vegetables such as french beans, Lima beans, Guar, fresh pigeon peas. It is then served with roti or rice. Some people prefer to eat it as a whole meal dish.
I had already shared with your recipe of making dhokli with french beans and toovar dana and dal dhokli
Fansi Dhokli Nu Shaak (Flat Flour Dumplings In French Beans Gravy)
Dal Dhokli / Spicy Wheat Flour Sheets In Lentil Curry
Dhokli is a very comforting food and is relished by us all in our house. My son use to call it pasta when he was young. When you have some left different beans or dal you can make a new dish from it in the form of dhokli. You can add peanuts, fresh spinach of methi leaves in the dhokli for variation.
I had used bhakri flour or coarse wheat flour to make the dhokli. The dhokli remains firm when we use bhakri flour and do not break. You can however make the dhokli with the regular wheat flour but keep in mind not to overcook it.
The flour is to be kneaded to a semi stiff consistency to make dhokli.
Apply oil over the rolled dhokli to prevent them from sticking.
Always put the dhokli in batches in the boiling water so that they do not stick with each other and cook well.
So friends do make this irresistible guar ma dhokli for your loved ones and share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Guar Ma Dhokli / Spiced Wheat Sheets In Cluster Beans
Guar Ma Dhokli / Spiced Wheat Sheets In Cluster Beans is a popular dish made in Gujarat by cooking cluster beans with spiced flat wheat flour sheets. It has curry / soup like conistency and can be served as a one meal dish for lunch or dinner. Some people also prefer to eat it along with roti or thepla or rice. It is vegan.
Servings: 6 people
Calories: 267kcal
Equipment
- big bowl
- small bowl
- plate
- pressure cooker
- rolling pin
- rolling board
- spatula
- spoon
Ingredients
For dhokli
- 3/4 cup bhakri flour thick wheat flour, (ghau no jado lot)
- 1.5 cup whole wheat flour the regular wheat flour used to make chapati
- 1 tbsp oil
- 1/2 tsp asafoetida hing
- 1 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1/2 tsp carom seeds ajwain
- 1/2 tsp sugar
- 1/2 cup yogurt I have used homemade yogurt
- 1/2 cup water for kneading dough
- 2 tsp oil to smooth the dough and to apply on the pressed dhokli
- salt as per taste
Cooking dhokli
- 200 g cluster bean guar sing, washed and cut into small pieces
- 2 tbsp oil I have used peanut oil
- 1/4 tsp asafoetida hing
- 1/2 tsp carom seeds ajwain
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder haldi
- 2 tsp red chili powder
- 2 tsp coriander cumin seed powder dhana-jeera powder
- 2 tsp sugar
- 1 tbsp lemon juice
- 8 cup water
Instructions
For Dhokli
- In a big mixing bowl, add bhakri flour (ghau no jado lot), wheat flour, oil, asafoetida, turmeric powder, red chili powder, carom seeds, salt. ( My father in law is allergic to carom seeds and hence I have not added it in the dough and had used cumin seed powder. But addition of carom seeds imparts a nice flavor to the dhoki and also aids digestion).
- Mix well all the ingredients with your finger tips. Add yogurt.
- Mix well and start kneading into a semi stiff dough by addition water gradually.
- The dough is mixed well and kneaded.
- Now add a tsp of oil and smooth the dough by kneading it well.
- Rest and keep aside for 20 minutes. White spots can be seen on the dough after 20 minutes.
- Divide the dough into four portions and roll thin log as shown from each portion.
- Cut into very tiny pieces out of each rolled log.
- Press the tiny pieces between palms and press and flatten. This is called luva.
- Put the pressed luva on a rolling board and roll to a size of coin. (Traditionally, the ladies of the house use to sit and press the luva with their fingers and make small coin size dhokli. Since it was pressed with fingers it was known as daabeli dhokli and was time consuming). Now a days due to lack of time always, It is easy to roll the dhokli with a help or rolling pin as shown.
- The pressed dhokli are ready. Put some oil on them to avoid sticking and cover and keep them aside.
Cooking dhokli
- Wash and chop the guar sing. (I have used frozen guar and had thawed it).
- Heat oil in a big pressure cooker pan. Add carom seeds, asafoetida, ginger garlic paste. (I have used mustard seeds and cumin seeds as my father in law is allergic to carom seeds).
- Saute the ginger garlic paste till the raw aroma goes away.
- Add the chopped guar sing (cluster beans) and mix.
- Add spices – turmeric powder, coriander cumin powder, red chili powder.
- Saute the spices well.
- Add water, salt and bring it to boil. (In the meantime, press the dhokli from the dough).
- Once the water starts to boil, add the pressed dhokli one by one. ( The dhokli should be put in the boiling water to prevent from sticking).
- Put dhokli in batches of 20-25 so that they get enough time to cook and there is enough space. This way put all the dhokli one by one. Add lemon juice and sugar and mix well.
- Put the pressure cooker lid on with the whistle and pressure cook the dhokli for 4-5 whistles.
- Let the pressure cooker cool by itself. Remove the whistle and open the lid. The guar ma dhokli is ready to serve. Mix it gently and serve.
- Remove the piping hot guar ma dhokli / spiced wheat sheets in cluster beans in the serving bowl and serve hot.
Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 49mg | Potassium: 237mg | Fiber: 6g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 17mg | Calcium: 100mg | Iron: 3mg
Doodhpak / Indian Rice Pudding
I am very happy and excited as my blog has completed 300 plus recipes and it was my birthday yesterday. My mother in law (Geeta Shah) made the traditional Gujarati sweet “Doodhpak” on my birthday. I am sharing with you my the step by step process of making this delicious and creamy doodhpak. I am thankful to all my blog viewers for constantly encouraging me with their valuable feedback and always liking and sharing my recipes with their family and friends.
So let us all celebrate the happiness with the traditional sweet from the lands of Gujarat.
Doodhpak / Indian Rice Pudding is a traditional Indian sweet made by cooking rice and milk together till the milk is reduced, thickened and rice is cooked till soft. It is sweetened with sugar and is flavored with cardamon and nutmeg or saffron. The doodhpak is garnished with chopped nuts and is served warm or cold with poori. Doodhpak is made during many festivals in Gujarat and is prepared as an offering to the ancestors during the month of “shraadh”.
Few tips for making a good doodhpak:
Always use full fat milk.
The milk should be boiled till it is reduced to half the quantity and is thickened.
Always use a big heavy bottom vessel to boil. This thick bottom of the vessel prevents the milk from sticking at the bottom of the pan.
Continuously stir the milk to prevent from sticking to the pan and scrap the sides of the vessel when boiling the milk.
If you want a very thick consistency pudding then use more quantity of rice and vice versa.
The doodhpak can be flavored with cardamon, nutmeg or saffron. Nuts like almonds, cashewnut or pistachio can be added. Many people prefer to add raisins and charoli to the doodhpak.
For vegan use coconut milk and coconut oil.
Continuously stir the doodhpak even after it is cooked to prevent the layer of cream forming at the top of the milk.
Doodhpak can be refrigerated and enjoyed for 3-4 days.
Friends do make this sweet for your family and friends and please share your valuable feedback with me.
Khao dilse, khilao dilse aur banoa dilse…
Doodhpak / Indian Rice Pudding
Doodhpak / Indian Rice Pudding is a traditional Indian sweet made by cooking rice and milk together till the milk is reduced, thickened and rice is cooked till soft. It is sweetened with sugar and is flavored with cardamon and nutmeg or saffron. The doodhpak is garnished with chopped nuts and is served warm or cold with poori. Doodhpak is made during many festivals in Gujarat and is prepared as an offering to the ancestors during the month of "shraadh".
Servings: 6 bowl
Calories: 357kcal
Equipment
- bowl
- spoon
- spatula
- big pot
Ingredients
- 2 l full fat milk
- 1/2 cup basmati rice or any long grained rice
- 1/2 cup sugar or more or less as per the sweetness desired (I have used raw sugar.)
- 1 tsp nutmeg powder jaiphal powder or grated nutmeg
- 1.5 tsp cardamom powder elaichi powder
- 1/2 tbsp ghee clarified butter
- 10 almonds blanced, peeled and sliveredh
- 10 pistachio blanched, peeled and slivered
Instructions
- Wash basmati rice and soak for 15 minutes. Till then put the milk to boil.
- In a big heavy bottom pan, add around 1/4 cup of water and put milk on it. (Addtion of the water in the bottom of the pot before boiling the milk prevents the milk to stick at the bottom of the pan). Put the milk to boil on medium heat stirring in between.
- The milk will start to boil after 7-8 minutes. Let it boil stirring in between. (Use flat spatula to stir the milk. Scrape the sides of the pan continously while the milk is boiling with the flat spatula).
- Drain the soaked rice. Add ghee in it.
- Rub the ghee well to rice.
- Add the rice to the boiling milk.
- Le the milk boil on high heat for 10 minutes. Stir and scrap in between.
- The rice has starting cookin and is coming up. The milk is also getting thick.
- The rice is almost cooked and can be seen floating up on the milk. The milk is reduced and thickened.
- Add nutmeg powder.
- Mix well.
- Add sugar and mix well. (The sugar will melt and make milk thin). I have added less sugar as we prefer less sweetness. You can add more if you prefer the doodhpak to be sweeter.
- Le the milk boil for further 5 minutes till the moisture from the sugar is evaporated. Add 1 tsp cardamom powder. (leave the remaining cardamom powder to sprinkle while serving)
- Boil for 5 more minutes . The flavor from nutmeg and cardamom are nicely infused in the doodhpak.
- The milk is reduced to half and has thickened and become creamy. The rice is cooked fully and can be seen floating up. (Remove rice in a spoon and and if it mashed when pressed with your fingers, it is fully cooked). The doodhpak/ Indian rice pudding is ready. Stir it continously to avoid the layer of cream to form the top of the kheer.
- Remove the doodhpak / Indian rice pudding in a serving bowl and sprinkle the slivered almonds , pistachio and cardamom powder and serve the doodhpak warm or refrigerated and serve chilled.
Nutrition
Calories: 357kcal | Carbohydrates: 46g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 145mg | Potassium: 486mg | Fiber: 1g | Sugar: 34g | Vitamin A: 540IU | Calcium: 389mg | Iron: 1mg
Snow Pea Sprout Curry
Snow Pea Sprout Curry is simple and yet delicious curry made by cooking snow pea sprout with onion, tomato , ginger garlic and regular Indian spices. It can be enjoyed with rotla, bhakri or dhebra.
In Bharuch (Gujarat, India), we get vaal na vaidaa (Lima bean sprout), and we make curry similar to the one that I am sharing today. Here in Sydney, I bring the snow pea sprout to make salads. I sometimes also use it to make thepla or muthia. Whenever I chop the snow pea sprout, the smell released from it reminds me of the vaal na vaidaa that I used to get in Bharuch, India.
So then i thought of making the curry from the snow pea sprout as the one that I used to make with vaal na vaidaa in Bharuch. When I made the snow pea sprout curry, my father in law (Chetan Shah) and mother In law (Geeta Shah) were super impressed and then from then on I have started to make this curry on a regular basis. My father in law would prefer to have it for dinner or lunch with Bajra na rotla. You can also enjoy the curry with bhakri or dhebra.
I have served the snow pea sprout curry with palak na dhebra / Spinach flatbread, dal tadka, potato chips nu shaak, pickled chillies for a simple and nutritious dinner.
Friends do try this simple unusual curry and do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Snow Pea Sprout Curry
Snow Pea Sprout Curry is simple and yet delicious curry made by cooking snow pea sprout with onion, tomato , ginger garlic and regular Indian spices. It can be enjoyed with rotla, bhakri or dhebra.
Servings: 2 people
Calories: 144kcal
Equipment
- bowl
- knife
- pressure cooker
- spoon
Ingredients
- 160 g snow pea sprout washed
- 1 tbsp oil
- 1/2 tsp mustard seeds rai
- 1/2 tsp asafoetida hing, skip to make gluten free
- 1 onion finely chopped
- 1 tbsp ginger garlic paste
- 1 tomato washed and finely chopped
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 2 tsp coriander cumin powder dhania jeera powder
- 1 cup water
- salt to taste
Instructions
- Clean and wash the snow pea sprout.
- Chop the snow pea sprout finely.
- Heat oil in a pressure cooker pan. Add mustard seeds and when they crackle add asafoetida.
- Add the chopped onions, some salt and saute till the onions are translucent.
- Add ginger garlic paste and saute for a minute.
- Add chopped tomatoes and saute till the tomatoes soften.
- Add spices – turmeric powder, red chili powder, coriander cumin powder.
- Saute till the spices are nicely roasted and oil separates.
- Add the chopped snow pea sprout.
- Mix well.
- Add water.
- Add the remaininig needed salt and mix well. Cover the pressure cooker lid and put the whistle on. Cook for 4-5 whistles. Let the pressure cooker cool by itself.
- Remove the whistle and open the pressure cooker lid. The snow pea sprout curry is needed. (Adjust the consistency of curry. If you find it more watery, then boil the curry till the excess water is evaporated).
- Remove the snow pea sprout curry in a bowl and serve hot.
- I have served the snow pea sprout curry with palak dhebra (spinach flatbread), dal tadka, potato chips subji, pickled chili as a complete nutritious dinner.
Nutrition
Calories: 144kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 432mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1713IU | Vitamin C: 64mg | Calcium: 61mg | Iron: 3mg
Kapuriya / Steamed Rice And Lentil
Kapuriya / Steamed Rice And Lentils is a very healthy Gujarati dish that is made by using the coarse flour of rice and mixed lentils. Here the flour along with ginger chili paste, salt , oil is cooked in the equal amount on boiling water and half quantity of yogurt till all the moisture is nicely absorbed by the flour. Small logs are made from the semi cooked dough and then these logs are steamed in the steeamer for 25-30 minutes. The kapuriya can be served directly from the steamer with raw peanut oil and pickle masala or are cooled and sliced and then the slices are stir fried with the tempering made with oil, mustard seeds and asafoetida. The kapuriya can be enjoyed for a breakfast or light lunch or dinner. It can be packed for a healthy lunch box or can be carried for a potluck or picnic.
I have learnt the recipe of kapuriya from my sister in law (Priyanka Shah). She is from Bihar and cooks nice North Indian dishes and traditional dishes that she has learnt from her mother in law (Rekha Shah). Thank you Priyanka for sharing the recipe that has become my son’s (Aarav) favorite.
Priyanka gave me the tip of using the non stick pan for cooking the kapuriya dough. Traditionally the kapuriya flour was cooked in a boiling water in a heavy bottom aluminum or stainless steel pot and then with a help of a wooden rolling pin, the dough was mixed till the water is nicely absorbed and the dough was stir to make sure that it is lump free. But a good amount of flour sticks to the edges of the pan when aluminum or stainless steel vessel is used. By using a nonstick pan, the dough leaves the edges of the pan and does not stick and hence there is a very minimal wastage of flour.
I have used the store brought handvo flour to make kapuriya. At home you can make flour by grinding coarsely together 3 cup of rice flour with 1 cup of toovar dal (split pigeon pea), 1/4 cup of chana dal (split bengal gram), 1/4 cup urad dal ( split black gram). Be careful that flour should be coarse and not ground fine.
Variation in the kapuriya can be made by adding fresh boiled toovar dana and garlic or methi bhaji while making kapuriya dough.
Kapuriya served for morning breakfast with a cup of hot ginger cardamom tea.
Friends this traditional recipe is one of my favorite dishes. Do try this recipe for your family and friends and do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Kapuriya / Steamed Rice And Lentils
Kapuriya / Steamed Rice And Lentils is a very healthy Gujarati dish that is made by using the coarse flour of rice and mixed lentils. Here the flour along with ginger chili paste, salt , oil is cooked in the equal amount on boiling water and half quantity of yogurt till all the moisture is nicely absorbed by the flour. Small logs are made from the semi cooked dough and then these logs are steamed in the steeamer for 25-30 minutes. The kapuriya can be served directly from the steamer with raw peanut oil and pickle masala or are cooled and sliced and then the slices are stir fried with the tempering made with oil, mustard seeds and asafoetida. The kapuriya can be enjoyed for a breakfast or light lunch or dinner. It can be packed for a healthy lunch box or can be carried for a potluck or picnic.
Servings: 6 people
Calories: 570kcal
Equipment
- mixing bowl
- non stick pan
- silicon or wooden spatula
- steamer
- heavy bottom pan
- plate
- knife
- spatula
- spoon
Ingredients
For Kapuriya
- 4 cup handvo flour I have used the store brought flour- It is flour made with rice, tuvar dal (pigeon pea), chana dal (split yellow gram), Urad dal ( split black gram))
- 4 cup water
- 2 cup yogurt I have used the homemade yogurt
- 4 tbsp oil
- 1 tsp turmeric powder haldi
- 1 tbsp ginger chili paste Add extra green chili paste if you want more spicy
- 1 tsp asafoetida hing
- salt as per taste
For tempering
- 2 tbsp oil
- 2 tsp mustard seeds rai
- 1/2 tsp asafoetida hing
Instructions
For Kapuriya
- In a nonstick pan put the water to boil. ( It is better to use a non stick pan as the dough will not stick to the pan and hence there will be less wastage of flour).
- While the water is boiling prepare the dry mix for kapuriya. In a mixing bowl add handvo flour, oil, turmeric powder, ginger green chili paste, asafoetida and salt.
- Mix well till everything resembles bread crumbs like texture. The kapuriya mix is ready.
- Add the kapuriya mix to the boiling water and with the help of silicon or wooden spatula start mixing the dough. Keep the heat to medium.
- In five minutes all the water will be absorbed by dough. The dough will come together and leave the pan. (Thanks for using a non stick pan)
- Add the yogurt and mix well.
- Keep on stirring with the spatula. The moisture from the yogurt will start to absorb withing five minutes.
- All the moisture has been absorbed in 7-8 minutes the dough has come together leaving the sides of the pan as shown. Remove from the heat and leave it aside for 10 minutes to cool.
- Now take some portion of the dough in your hands and shape into a smooth log with light hands.
- Similarly make the remaining log. (I could make 20 logs of the palm size).
- Place the log in the greased perforated plate in the steamer filled with boiling water.
- Cover the steamer with lid and cook the kapuriya log for 25 -30 minutes on medium to high heat. (Check water in the steamer in between).
- The kapuriya log are steamed and ready. Keep them aside to cool.
- Once cooled, gently remove in the plate and cut into small slices. (I have left some log aside and cut them in the mornig for breakfast).
- These are the slices made for breakfast the next day morning.
For tempering
- Heat oil in a heavy bottom pan. Add mustard seeds and let they crackle. Add asafoetida and mix well. ( I have taken pics of the tempering made for the kapuriya for the morning breakfast).
- Add the slices kapuriya and toss them well. Cook for 4-5 minutes till the oil and mustard seeds and nicely coated on the slices. Stir gently. The kapuriya are ready to serve.
- Serve kapuriya with pickle masala (Athana no sambharo) and raw oil.
- Have some with a cup of hot ginger cardamom tea for breakfast or evening snack.
Nutrition
Calories: 570kcal | Carbohydrates: 90g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 46mg | Potassium: 217mg | Fiber: 3g | Sugar: 4g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
Mixed Fruit Juice
Mixed Fruit Juice is a fresh juice made by blending different fruits – pineapple, grapes, orange, strawberry, apple together. It is loaded with vitamins, minerals, antioxidants and thus benefits to boost the immune system of the body. Enjoy the juice for a healthy breakfast, mid morning snack, or as a afternoon drink in place of tea or coffee. It can be served to your guests as a welcome drink or can be enjoyed while fasting or vraat.
List of some more fresh, healthy, refreshing, energising juice:
Immunity Booster Beetroot Carrot Tomato Apple Juice
Revitalising Orange Carrot Tomato Juice
Refreshing Pineapple Plum Juice
So friends do try this recipe and please share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Mixed Fruit Juice
Mixed Fruit Juice is a fresh juice made by blending different fruits – pineapple, grapes, orange, strawberry, apple together. It is loaded with vitamins, minerals, antioxidants and thus benefits to boost the immune system of the body. Enjoy the juice for a healthy breakfast, mid morning snack, or as a afternoon drink in place of tea or coffee. It can be served to your guests as a welcome drink or can be enjoyed while fasting or vraat.
Servings: 5 glass
Calories: 86kcal
Equipment
- mixer or blender
- bowl
- spoon
- knife
- sieve
Ingredients
- 1 cup fresh pineapple chopped
- 1 green apple or red apple, washed
- 2 orange peeled, deseeded and chopped. I have used naval orange.
- 1 cup grapes washed
- 6 strawberry washed and chopped
- 3 cup water or more if needed to adjust the consistency of juice
- 10 ice cubes if you want chille juice
Instructions
- Gather all the fresh fruits – (pineapple pieces, chopped orange, grapes, strawberry and apple). Chop the strawberry and apple.
- Put all the fruits in the mixer or blender.
- Blend everything to smooth.
- Add water (and ice cubes, if you prefer juice to be chilled) and blend the mixture well. The Mixed fruit juice is ready.
- Sieve the juice with the help of a strainer in a bowl.
- Press everything well so that there is minimal wastage. Discard the left residue.
- Add water if needed to adjust the consistency of juice. The mixed fruit juice is ready to serve.
- Pour the mixed fruit juice in the serving glasses and serve immediately.
Nutrition
Calories: 86kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 249mg | Fiber: 3g | Sugar: 17g | Vitamin A: 177IU | Vitamin C: 55mg | Calcium: 37mg | Iron: 1mg
Masala Dosa
Masala Dosa is a popular dish from South India, which is found in menu of many restaurants and is found in many countries too . It is made by stuffing dosa (a thin crepe made from fermented rice and lentil batter) with a mixture made from potato, onion, curry leaves, chili, mustard seeds and spices. It is then served hot with a bowl of sambhar (lentil soup) and coconut chutney. It is a complete food and can be enjoyed for breakfast, brunch, lunch, or dinner.
South Indian food – Idli, vada, Dosa, uttapam, upma, paniyaram are enjoyed by everyone at our house.
So I grind a big batch of the batter that can be used to make idli, dosa, utttapam or paniyaram.
I have already shared with you the detailed process with pictures of making batter for idli with idli rava earlier. I used the same batter to make idli, crispy dosa , uttapam or paniyaram. However you can use the ready made idli/dosa batter that is available readily in the market if you are short of time.
Click below to get the detailed recipe:
I have also shared the process and video of making sambhar and coconut curry leaves chutney that can be served with masala dosa, uttapam, paniyaram, idli or vada.
I am sharing you today the recipe of making the potato subji that is stuffed in masala dosa.
Friends I had made the masala dosa yesterday on my mother in law and father in law’s request. They enjoyed and liked everything very much.
So friends do make Masala Dosa for your family and friends and do not forget to share your valuable feedback with me..
Khao dilse, khilao dilse aur banao dilse…
Masala Dosa
Masala Dosa is a popular dish from South India, which is found in menu of many restaurants and is found in many countries too . It is made by stuffing dosa (a thin crepe made from fermented rice and lentil batter) with a mixture made from potato, onion, curry leaves, chili, mustard seeds and spices. It is then served hot with a bowl of sambhar (lentil soup) and coconut chutney. It is a complete food and can be enjoyed for breakfast, brunch, lunch, or dinner.
Servings: 10 dosa
Calories: 126kcal
Equipment
- pan
- knife
- spoon
- mixing bowl
- non stick flat pan
- silicon flat spatula
Ingredients
Potato Subji For Masala Dosa
- 4 medium potato washed, boiled, peeled and cubed
- 3 medium onion thinly sliced
- 2 tbsp oil
- 1 tsp mustard seeds rai
- 1/2 tsp asafoetida hing
- 1 tsp urad dal
- 1 tsp chana dal soaked in warm water for 30 minutes. Drain before using.
- 2 dry red chili
- 2 green chili slit
- 10 curry leaves
- 1 inch ginger peeled and grated
- 1 tsp sambhar masala
- 1/2 tsp turmeric powder haldi
- 1/2 tsp coriander cumin powder
- 1 tsp red chili powder
- 1/2 tbsp lemon juice
- salt as per taste
Masala Dosa
- 250 g Dosa batter you can use the store brought batter or make your own batter by soaking seperately idli rava to urad dal in 3:1 proportion respectively (1.5 cup idli rava to around 1/2 cup urad dal) .
- 20 tsp oil
- sambhar to serve
- coconut chutney to serve
- oil water add 1 tsp of oil in a bowl filled with water. Dip the cloth in it and squeeze and use to wipe the hot flat non stik pan.
Instructions
Potato Subji for Masala Dosa
- Heat oil in a heavy bottom pan. Add urad dal, drained chana dal, mustard seed, green chili , dry red chili .
- Add curry leaves and asafoetida. Saute for a minute.
- Add the thinly sliced onions and salt. Mix well.
- Add grated ginger and mix well. Saute till the onions turn translucent.
- Add spices – turmeric powder, coriander cumin powder, red chili powder and sambhar masala.
- Mix well.
- Saute the mixture for couple of minutes till the oil seperates.
- Add the chopped potatoes and salt.
- Mix well. Mash some potato pieces with the spatula.
- Add lemon juice and mix well. (Add fresh chopped coriander leaves around 2 tbsp and mix well. I did not had them). The potato subji to be stuffed in masala dosa is ready
- Remove in a bowl and keep aside.
Masala Dosa
- Take the fermented batter in the bowl. Add salt and 1/4 cup of water and mix well.
- Heat a flat non stick pan. With the help of the cloth dipped and squeezed in the mixture of water and oil, wipe the hot pan. Put a laddle ful of batter on the hot pan.
- Spread it gently and slowly in circular motion in one direction as shown to make a dosa.
- Let the moisture dry. Now spread oil around the dosa.
- Let it cook till golden.
- Flip gently using a flat silicon spatula and cook for a minute on other side.
- Flip again and let it cook more.
- Now spread around 2 tbsp of the potato stuffing in the centre of dosa.
- Fold the two sides as shown.
- You can fold the third side and close the dosa as shown and serve.
- The crispy masala dosa is ready to serve. Serve the hot masala dosa with a bowl of homemade sambhar and coconut chutney. Serve for breakfast, brunch, lunch or dinne as a complete meal.
Nutrition
Calories: 126kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 24mg | Calcium: 12mg | Iron: 1mg
Refreshing Pineapple Plum Juice
Refreshing Pineapple Plum Juice is a creamy, frothy, sweet, tangy, appetizing juice made by blending fresh pineapple and plum together. It is rich in Vitamin C and antioxidants that helps in building the immunity of the body. Addition of rock salt and roasted cumin powder makes the juice appetizing and aids digestion. Enjoy it for your breakfast or mid morning snack or as an evening tea time drink. You can make the juice ahead in big batches, refrigerate in glass container, and serve it as a welcome drink for your party!! It is sugar free, vegan and gluten free and can be enjoyed while fasting.
Please find below the list of more different juices that I have shared earlier with you and please do try them too..
Immunity Booster Beetroot Carrot Tomato Apple Juice
So friends do try this recipe and please share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Refreshing Pineapple Plum Juice
Refreshing Pineapple Plum Juice is a creamy, frothy, sweet, tangy, appetizing juice made by blending fresh pineapple and plum together. It is rich in Vitamin C and antioxidants that helps in building the immunity of the body. Addition of rock salt and roasted cumin powder makes the juice appetizing and aids digestion. Enjoy it for your breakfast or mid morning snack or as an evening tea time drink. You can make the juice ahead in big batches, refrigerate in glass container, and serve it as a welcome drink for your party!! It is sugar free, vegan and gluten free and can be enjoyed while fasting.
Servings: 5 glass
Calories: 58kcal
Equipment
- bowl
- sieve
- mixer grinder / blender
- spoon
Ingredients
- 4 plum ripe and juice, washed
- 2 cup fresh pineapple chopped, Nice and ripe
- 3 cup water or more to adjust the consistency
- 1 tsp rock salt sanchal, or pink salt
- 1/2 tsp cumin seed powder roasted
- 10 ice cubes optional, If you want the juice to be chilled
Instructions
- Chop and de-seed the plums in a bowl.
- Add the chopped fresh pineapple pieces .
- In a mixer grinder add chopped plum and pineapple.
- Blend them to a smooth paste. Add rock salt and cumin seed powder.
- Add 2cups water and blend the mixture.
- Add remainng water and blend and ice cubes if you want chilled. The juice is ready. (You can serve it as it is or strain and serve).
- Strain the blended juice through the strainer in a bowl.
- Press everything well with a help of round spoon. Discard the remains.
- The creamy and frothy pineapple plum juice is ready to serve.
- Remove the freshly blended juice in the serving glass and enjoy every sip of it.
Nutrition
Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 475mg | Potassium: 155mg | Fiber: 2g | Sugar: 12g | Vitamin A: 220IU | Vitamin C: 37mg | Calcium: 16mg | Iron: 1mg
Masoor Oats Tikki/ Red Lentil Oats Patty
Masoor Oats Tikki/ Red Lentil Oats Patty is a healthy, protein rich and delicious tikki made using whole red lentil. Addition of oats and roasted Bengal increases the nutritional value of the tikki and kasuri methi enhances the taste and makes tikki aromatic when roasted with other added spices. Serve the tikki hot with green coriander chutney and ketchup as a healthy appetizer or starter. You can also use the tikkis / patty to make tasty burgers, sandwiches, wrap or you can make a delicious chaat by assembling the tikki wth green chutney, date tamarind chutney, chopped onions, sev and spices or serve it with hot peas or chole ragda (curry).
I was going to make whole masoor dal with bhakri for a simple quick weeknight dinnier. But then while having afternoon tea, I thought of surprising the family by making something delicious and fancy that will shift their minds with the lockdown effect. So thought of making tikki instead of the regular dal.
So the first thought was then was are the necessary available at home? As since the supermarket visits are minimal and only weekly now, I often run out of vegetables. Thanks to all the pulses stored, they come to my rescue always.
I needed ginger garlic paste , spices that I had at home.
For adding more softness to the tikki I need either potato or paneer. I had potatoes and hence used them. For binding the tikki you can use either cornflour, breadcrumbs, besan, sooji, oats, roasted bengal gram powder. I had some bread crumbs and I added oats and roasted bengal gram powder to make the tikkis more healthier. To give flavor to the dish I added kasuri methi. Kasuri methi along no only enhances the taste of the tikki but it releases a tempting aroma when the tikki is roasted. Besides garam masala, I added kitchen king masala to give a different taste to the tikki.
The tikki came out so well crisp and golden from outside and soft from inside.
We enjoyed some tikki with ketchup and green chutney.
But then we decided to eat is as a chat and so with some tikkis I made the chaat.
For that I have arranged the tikki in a plate. Spread a spoonful of green chutney and date and tamarind chutney on each tikki.
Then sprinkled some chopped onions and more of both the chutney.
I sprinkled sev, chaat masala and red chili powder on it. Tadaa the masoor oats tikki chaat is ready and every bite of it was relished by my family…
I have earlier shared with you the recipe of different kebabs and tikki:
Masoor Sheekh Kebab/Whole Red Lentil Kebab
Masoor dal tikki with mint and coriander
Hare Chane Aur Palak Ke Sheekh Kebab (Green gram and Spinach kebab)
Chhole Tikki /Chickpea Patties
My family enjoyed every bite of the tikki.
So friends what are you waiting for when no vegetables around this is a perfect protein rich, healthy and delicious is a perfect treat to make for your family.
Friends do make this tikki and please share your valuable feedback with me..
Khao dilse, khilao dilse aur banao dilse….
Masoor Oats Tikki/ Red Lentil Oats Patty
Masoor Oats Tikki/ Red Lentil Oats Patty is a healthy, protein rich and delicious tikki made using whole red lentil. Additon of oats and roasted bengal increases the nutritional value of the tikki and kasuri methi enhances the taste and makes tikki aromatic when roasted with other added spices. Serve the tikki hot with green coriander chutney and ketchup as a healthy appetizer or starter. You can also use the tikkis / patty to make tasty burgers, sandwiches, wrap or you can make a delicious chaat by assembling the tikki wth green chutney, date tamarind chutney, chopped onions, sev and spices or serve it with hot peas or chole ragda (curry).
Servings: 25 tikki
Calories: 47kcal
Equipment
- pressure cooker
- bowl
- mixing bowl
- mixer grinder
- non stick flat pan
- spatula
- strainer
- potato masher
Ingredients
- 3/4 cup masoor whole red lentil soaked for 3-4 hours
- 2 medium potato boiled and peeled
- 1/2 cup oats I have used quick cooking oats
- 1/2 cup ready made bread crumbs or grind 3-4 bread slices into powder
- 1/2 cup roasted bengal gram
- 1/4 cup dried fenugreek leaves kasuri methi
- 1 tbsp ginger garlic paste
- 1 tsp chili paste I have used paste made from fresh red chili
- 1 tsp red chili powder
- 1 tsp chaat masala
- 2 tsp dried mango powder amchur
- oil for roasting tikki on pan
- salt as per taste
- 2 cup water
- 1 tbsp chaat masala to sprinkle on top
- green chutney for serving
- ketchup for serving
Instructions
- Soak the masoor /whole red lentil for 3-4 hours.
- Add salt and around 2 cups of water and pressure cook the masoor for 4-5 whistles on high heat and 2 on low heat. Let the pressure cooker cool by itself. Remove the whistle and open the lid. The masoor should be cooked soft and mushy.
- Remove the cooked masoor in the strainer to remove any excess water. Let is sit for 15 minutes.
- In the mean time grind the roasted bengal gram (dadiya) into smooth powder in a mixer grinder.
- Now in a mixing bowl take boiled and peeled potatoes.
- Mash it to smooth with the help of potato masher or grate the potato with grater.
- Add the drained masoor, breadcrumbs and oats.
- Add kasuri methi (dried fenugreek leaves), ginger garlic paste, red chili paste, red chili powder, chat masala, amchur (dried mango powder), kitchen king masala, garam masala and salt. Mix them well.
- Add the roasted bengal gram powder.
- Mix well. All the moisture will be soaked well and the mixture will come together like a dough.
- Now grease your palms and take a small portion of the mixture. Roll it into a smooth ball and flatten it between your palms to shape it to a round tikki / patty.
- Similarly make tikki with the remaining mixture.
- Put tikki on a heated non stick pan and put some oil on it. Roast it for 3-4 minutes on one side till it is golden and crisp on medium heat
- Flip to another side and put some more oil and cook till it is golden and crisp. Cook similarly the remaining tikkis.
- Serve the masoor oats tikki / red lentil oats patty in a serving plate. Sprinkle some chaat masala on tikki. Serve hot with with green chutney, tomato ketchup and chopped onions.
Nutrition
Calories: 47kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 59mg | Fiber: 3g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Immunity Booster Beetroot Carrot Tomato Apple Juice
Immunity Booster Beetroot Carrot Tomato Apple Juice is a miracle drink made by blending fresh beetroot, carrot, tomato and apple. It is sugar free and loaded with vitamin A & C, minerals, and antioxidants. It is very refreshing, helps to boost immunity, detoxifying, energetic, nourishes skin, add glow to the skin, improves eyesight, aids in weight loss. The juice is benefited for everyone be it kid, adult, pregnant lady or senior citizen.
My mother (Rekha Ramolia) makes this healthy juice everyday since many years now. It is now one of her regular kitchen routine. Everyone in her house will have is as mid morning snack around 10 am. She will sometimes add other fruits such as pomegranate or grapes or orange or strawberry in the juice if they are available.
Whenever I visit her, I will get the chance to enjoy her juice daily till I stay. However busy she is, she will never miss to make the juice.
Since everyone is at home nowadays due to lockdown for Covid 19, I make sure that I follow the same routine as my mom and try to make different juices that will help to strengthen the immunity of my family.
If you have a juicer, you can simple add big chopped vegetables and fruit and can juice them. I do not have a juicer yet and hence I will chop the vegetables and blend them in the regular mixture grinder by adding water and then strain the juice by pressing it well from the strainer.
This juice is also known as miracle drink as it is full of benefits :
Beetroot – very rich in antioxidants, good for iron, and gives a nice dark colour to the juice
Carrot – good source of Vitamin A which improves eyesight, carotenoids helps to fight against cancer.
Tomato – good in Vitamin A and C and lycopene that builds immunity.
And an apple a day keeps doctor away.
Friends do try this easy and nutritious homemade juice and benefit your and your loved ones body.
Please do share your reviews with me..
Khao dilse, khilao dilse aur banao dilse…
Immunity Booster Beetroot Carrot Tomato Apple Juice
Immunity Booster Beetroot Carrot Tomato Apple Juice is a miracle drink made by blending fresh beetroot, carrot, tomato and apple. It is sugar free and loaded with vitamin A & C, minerals, and antioxidants. It is very refreshing, helps to boost immunity, detoxifying, energetic, nourishes skin, add glow to the skin, improves eyesight, aids in weight loss. The juice is benefited for everyone be it kid, adult, pregnant lady or senior citizen.
Servings: 4 glasses
Calories: 67kcal
Equipment
- mixer grinder
- knife
- spoon
- bowl
- sieve
Ingredients
Instructions
- Wash beetroot, carrot, tomota and apple.
- Peel carrot, tomato, beetroot. (You can avoid peeling of the vegetables). Chop vegetables and apple.
- Put the chopped vegetable and apple in the mixer grinder or blender. Crush it to smooth adding little water.
- Once it is made into paste add the remaining water and blend it well.
- Remove the juice in the seive and strain it. Press it nicely from the sieve so that less residue is left.
- The strained juice is ready to serve. Add 10 ice cubes if you want it to be chilled.
- Serve the the healthy, sugar free energitic, detoxifying, refreshing, nutirious, miracle , immunity booster beetroot, carrot, tomato apple juice for breakfast or mid morning snack or an evening drink.
Nutrition
Calories: 67kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 504mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6144IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 1mg
Bharela Ringan Batata Nu Shaak / Stuffed Eggplant Potato Curry
Bharela Ringan Batata Nu Shaak / Stuffed Eggplant Potato Curry is a traditional Gujarati main dish recipe made by stuffing baby eggplant and baby potato with a stuffing made with peanut, coconut, basic Indian spices, coriander. It is very delicious, easy to make and vegan. Skip asafoetida to make it gluten free. It is served with roti/ bhakri/rotla. For a complete meal enjoy it with roti, dal, rice and salad.
My mother in law (Geeta Shah) is here with us in Sydney and so she treats us with all her traditional recipes. I had got this small baby brinjals when I went for the grocery shopping. I love the bharela ringan batata nu shaak prepared by my mother in law. So I requested her to make this recipe for us and I also wanted to put this traditional recipe on my blog. Every one in our house is fond of this curry. I like the rasa (gravy with oil) which floats on the top of the curry. The dish looks so tempting and irresistible.
Always use fresh small baby brinjals and baby potato to make the recipe. They are sweet and juicy in taste. I have shared with you the technique of slitting the brinjals and potato from both the ends and how to fill the stuffing in them in the recipe card below. I did not had the baby potato and hence have used one big potato. We generally chop the big potato into cubes and cook. But if you need to stuff it with the prepared masala then I have shown you how to cut the big potato and fill it with the prepared stuffing in the recipe card below. If you are in hurry you can cook the recipe by chopping the brinjal and potato and cook it directly with the masala instead of stuffing them. This recipe uses a little extra oil as compared to the daily cooking.
I have served the bharela ringan batata nu shaak with simple moong dal , bhindi aloo, bajri rotla, boiled beetroot. You can serve the bharela ringan batata nu shaak either with bhakri , roti or rotla for a simple meal.
Friends please do try this irresistible curry and please share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Bharela Ringan Batata Nu Shaak / Stuffed Eggplant Potato Curry
Bharela Ringan Batata Nu Shaak / Stuffed Eggplant Potato Curry is a traditional Gujarati main dish recipe made by stuffing baby eggplant and baby potato with a stuffing made with peanut, coconut, basic Indian spices, coriander. It is very delicious, easy to make and vegan. Skip asafoetida to make it gluten free. It is served with roti/ bhakri/rotla. For a complete meal enjoy it with roti, dal, rice and salad.
Servings: 4 people
Calories: 486kcal
Equipment
- dish
- bowl
- knife
- pressure cooker
- spoon
Ingredients
Stuffing masala
- 1 tbsp peanut powdered or crushed
- 1/2 tbsp sesame seeds til
- 1 tbsp dessicated coconut
- 1/2 tsp turmeric haldi
- 1 tsp red chili powder
- 2 tsp coriander cumin powder
- 1 tsp sugar
- 1/4 tsp asafoetida hing
- 1 tbsp oil
- 2 tbsp coriander washed and finely chopped
- salt to taste
Stuff and cook eggplant and potato
- 1 tbsp oil
- 1/4 tsp asafoetida hing
- 1/4 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1/2 cup water
- 1 tsp coriander washed and finely chopped for garnishing
- 10 baby eggplant washed and pat dry
- 6 baby potato or 1 big potato cut into small cubes
Instructions
stuffing masala
- In a plate or bowl add peanut powder, desiccated coconut, chopped coriander, turmeric powder, red chili powder, coriander cumin powder, asafoetida, sugar and salt
- Mix well and add oil.
- Mix well. The stuffing is ready. Keep it aside.
stuff and cook eggplant and potato
- Wash and dry the small eggplants.
- Slit 3/4th vertically the eggplant from top as shown.
- Now flip the eggplant upside down and slit criss cross 3/4th of the eggplant as shown from the other end.
- The eggplant will look like this after it has been slit from both the sides as shown.
- Now carefully fill the prepared stuffing on one end of the eggplant as shown.
- Now similarly fill the other end of the slit eggplant as shown.
- The eggplant with stuffing filled on both the ends.
- Similarly cut the potato. (It is good to use the small baby potato and peel , slit and fill the stuffing as filled in eggplant). I did not had baby potato and hence have used a big potato and cut them into big cubes and cook direclty with the eggplant or cut the potato into big chunks and slit them and fill the stuffing as shown.
- Slit the big chunk of potato and fill the stuffing carefully.
- These way the eggplant and potato are stuffed and ready to cook.
- Heat oil in a pressure cooker pan. Add turmeric powder, red chili powder and asafoetida.
- Add the stuffed eggplant and potato.
- Similarly add the remaining eggplant and potato one by one. Sprinkle the remaining stuffing over it.
- Mix it very gently with a flat spatula.
- Add water and bring it to boil.
- Cover the pressure cooker with the lid and put the whistle on it. Pressure cook for 4 whistles and the let the pressure cooker cool by itself. Once the pressure cooker is cooled, remove the whistle and open the lid. The bharela ringan batata nu shaak is ready to serve.
- Remove gently the eggplant and potato in a serving bowl. Add the curry (rasa)on it. Sprinkle chopped coriander and serve the bharela ringan batata nu shaak with roti / bhakri/rotlo.
- Serve the bharela ringan batata nu shaak with roti, rice, rotla, bhakri and dal or kadhi and salad. I have served the curry with bhindi aloo, simple moong dal, bajri rotla, beet root.
Nutrition
Calories: 486kcal | Carbohydrates: 92g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 2717mg | Fiber: 25g | Sugar: 24g | Vitamin A: 479IU | Vitamin C: 82mg | Calcium: 114mg | Iron: 5mg
