Friday, June 26, 2009


Ingredients :

Maida : 10 tbsps.

Sugar : 20 tbsps.

Sooji : 5 tbsps.

Wheat flour: 2 tbsps.

Saunf: 1 tsp.

Cardamom ( powdered ): 1 tsp.

Milk : 1 cup

Water : as needed

Ghee : as needed


Mix maida, sooji, wheat flour, saunf, cardamom and milk as needed, to form a batter. Add Water, if the consistency is too thick. Set aside for 15 mts.

Boil sugar with 2 cups of water in a vessel till it reaches a string consistency.

Remove the vessel from the stove.

Heat ghee in a frying pan.

Add spoons of batter, to form small circles and fry them till golden.

Remove from ghee and soak in sugar syrup.

Remove the malpooras from the syrup after 10 minutes and serve.



300gms Gram flour (Besan)
1cup Curd (Stirred nicely]
1tsp Green Chilies chopped finely.

1tsp Ginger (paste)
Salt to taste
1tsp Eno fruit salt/ baking powder
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For The Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Grated fresh coconut [optional]


In a bowl add gram flour (besan), Curd.

Mix well and make a smooth batter. Add water to give it a thick consistency.

Add salt and set aside for 4 hours covered with a lid.

Add ginger paste and green chillies to the batter. Also add turmeric powder and mix well.

Grease a baking dish that should fit in the steamer or cooker.

In small bowl take a tsp. baking powder or eno, 1tsp oil and lemon juice and mix well.

Add this to the batter and mix well.

Pour the batter into the greased pan and steam for 10-12 minutes or till done.

Cool for sometime and cut into big cubes.

Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.

Garnish the besan dhokla with coriander and slited green chilies, and grated fresh coconut.



3 cups pre-soaked sukhe matar (dried whole peas)
2 potatoes (boiled, peeled and chopped)
2 large onion (finely chopped), optional
2 tomato (chopped)
1 medium cucumber (peeled and chopped)
Lemon juice

A pinch of asafoetida
Tamarind chutney
Green chutney
Salt to taste
Green chilies chopped.
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)


In a saucepan, place the peas and add sufficient water to cover them.

Add asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. [You can also pressure cook them.] Drain.
Take cooked peas and cover with little chopped onions, cucumber. Tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on top.

Toss well. And serve in bowls...

Thursday, April 30, 2009



1 cup carrots, grated

1/4 cup chopped coriander

salt to taste

1 cup cooked rice, cooled

2 cup fresh curds (yoghurt)

1/2 cup cucumber, washed and chopped (unpeeled)


1 teaspoon cumin seeds (jeera)

2 green chillies, slit

1/2 teaspoon asafoetida (hing)

6 curry leaves

1 tablespoon oil


3 tbsps. chopped corriander


In a pan, heat the oil and add the cumin seeds.

When they crackle, add green chillies, asafoetida, curry leaves and sauté

Combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.

Garnish with Corriander and Serve

Image courtsey Google Images. In case of any objection, image will be removed

Sunday, March 29, 2009



3 tbsp. gram flour
2 teacups fresh Dahi[curds]
1 tbsp. ginger garlic paste
1 onion cut into small pieces.
2 tbsp Sugar(approx.)
2 tbsp. chopped coriander
Haldi,salt, chilli powder, to taste
2 tbsp. pure ghee/oil
1/2 tsp.zeera[cumin]seeds
1/2 tsp.methi seeds
1/2 teaspoon mustard seeds


Beat the curds. mix it with the gram flour and about 3 cups of water.
Add ginger garlic paste, curry leaves, salt, sugar, chilli, haldi and put to boil, stirring it all the while, letting it thicken.
In a frying pan add ghee, and cumin, mustard and methi seeds.
Add the onions and saute till pink in colour.
Add this tempering to the kadhi.
When the kadhi reaches the desired thickness.Switch off
Serve adding corriander leaves and a dot of ghee with rice.


1 Cup Masoor Dal
1 Cup Palak[spinach] chopped
1 tsp. ginger garlic paste
1 tsp. zeera
1 tbsp. imli paste
1 tbsp. oil/ ghee
Salt, chilli powder, haldi to taste
Chopped green dhaniya/ curry leaves
Wash and pressure cook the dal with water along with ginger garlic paste, salt, chilli and haldi
Heat oil or ghee ,add the zeera curry leaves and the chopped spinach.
Add the imli pulp and cook a little.
Pour this over the dal and cook for a few more minutes.
Serve hot sprinkled with fresh dhaniya



2 carrots, diced
6 to 8 pieces of medium sized bhindi[okra]
2 onions, diced
2 brinjals medium diced
2 potatoes, diced
1/2 cup beans cut into pieces
1/2 teaspoon zeera seeds[cumin] , and fenugreek[methi] seeds
2 tbsps oil
Salt, chilli powder, haldi to taste
2tbsps. Ghee/ oil
1 tbsp. ginger garlic paste
2 green chillies

1/2 cup pink dal [masoor]
1/2 cup yellow dal[moong]


Wash and Pressure cook the dals with green chilli, ginger, garlic, turmeric powder, salt with 1 cup of water, till the dals are tender.

Mash the pressure cooked dal till smooth

Heat the oil in a large pan and add the cumin seeds, curry leaves, fenugreek seeds and let them crackle. Add the chopped onions.

Add the bhindi, beans, carrots, potatoes, brinjal and chilli powder and saute for 5 to 7 minutes till the vegetables soften.

Add the cooked dal and 1 cup of water and salt and simmer for 5 to 10 minutes.

Serve hot with a little ghee, and chopped fresh dhaniya