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
Method
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.
Friday, June 26, 2009
INSTANT DHOKLA
INGREDIENTS :
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]
METHOD
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.
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]
METHOD
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.
INDIAN MATAR [DRY GREEN PEAS] CHAAT
INGREDIENTS:
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)
METHOD:
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...
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)
METHOD:
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...
Subscribe to:
Posts (Atom)