Vermicelli idli

It’s a different type of idli however, I am sure if you prepare it once you will surely love it and will prepare this idli often. If you are bored of eating same old breakfast like kellos, bread-butter, and dosa then try this out.

Ingredients:
1 cup vermicelli
1/2 cup rava(sooji)
3/4 cup curd/yogurt
3-4 strands coriander leaves
2-3 green chilies
2 tbl spns fresh/frozen coconut
1 tea spn oil
1/2 tea spn mustard seeds
1 tsp of Eno
1/2 tea spn urad daal
4-5 curry leaves
A pinch asafoetida
Salt- to taste.
Method:
Heat oil and fry vermicelli and rava for around 5-6mins. Let them cool to room temperature.
Add curd and keep it aside for around 1/2 an hour. If the vermicelli and rava soaks well, the idlis come out very soft. Add more curd if the batter becomes too dry.
Add coconut, salt, coriander leaves and green chilies (cut into small pieces).
Heat oil and add mustard seeds and urad daal when mustard starts popping and urad daal becomes brownish, add curry leaves and a pinch of asafoetida. Add this seasoning to the batter and mix well. Now add eno and mix well.
Put the batter in greased idli stand and steam them for 8-10 minutes on high.
Serve hot with coconut chutney and sambar.
Serves- 3-4
Tip: Make sure you do not add more salt as eno is also salty in taste.

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Masala rice roti (akki rotti)

During rainy season this roti is one of our favourite. This is a simple and tasty roti. You can even prepare this roti for breakfast, as it’s filling and quick to make when you are in hurry. This recipe is a good idea for weekend bunch.

Ingredients:

2 cups rice flour
3/4 cup chopped onion
2 tbl spns roasted peanuts
2-3 tea spn (gram dal).
1 tea spn sesame seeds
1 tea spn cumin seeds
3/4 cup fresh/frozen grated coconut
1/2 cup chopped coriander leaves
1/2 cup chopped mint leaves
2-3 finely chopped green chillies
1/2 tea spn finely chopped or grated ginger
4-5 curry leaves
oil
Salt- to taste
Method:
Make a coarse powder of gram dal and peanuts. Grind coconut with green chillies, ginger and a little water to a paste of chutney consistency.
Mix rice flour, onion, peanut-gram dal powder, coriander-mint leaves, paste, sesame seeds, cumin seeds, chopped curry leaves, salt and warm water. On a plastic sheet, spread a thin layer of the dough to make roti. Heat tava and apply oil. Keep the roti on the tava with the plastic side up. Slowly take out the paper. Roast the roti on both sides. Serve hot. With any spicy mutton curry or simply you can serve with coconut chutney.
Serves: 3-4

Tip: When spreading the roti on the plastic sheet wet your hands with water, it helps you to spread the roti evenly. Use non-stick tava to prepare the roti.

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Papad dal

Special dal prepration with papad

Ingredients:

Toor dal – 1 cup

Onion- 1 medium size finely chopped

Tomato- 1 finely chopped

Salt- to taste

Turmeric- 1tsp.

Hing- 1 tsp.

Cumin seeds- 2 tsp

Mustard seeds- 1tsp.

Tamarind pulp- 3 tsp.

Coriander leaves- half cup finely chopped.

Red chilli whole- 1

Papad- 2 (roasted and break them into square pieces) (or any shape you like)

Oil-  4 tsp.

Ghee- 1 tsp.

Method:

Wash and soak toor dal for 30 minutes in cold water.

Now pressure cook dal, tomato, turmeric, salt and water 2 cups.

Once the dal is cooked, in another pan, heat oil add cumin seeds, mustard seeds, hing, onion, and red chilli. And fry for 1 minute. Pour this over the hot dal and add tamarind pulp mix well. Now finally add papad pieces and coriander leaves.  Just before serving add ghee and serve hot with rice or chapatti. It is tasty and tangy  recipe perfect idea for Sunday lunch or rainy days.

   

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Green chilli Bhaji

Rain delight

It is raining outside and my husband loves this green bhaji’s. I am sure this recipe will pinch your taste buds.

Ingredients:

Gram flour- 1 cup

Green chillies – 4

Roasted Peanut- half cup (crushed)

Salt- to taste

Boiled potato- 2 medium

Dry mango powder- 2tsp

Cumin seeds powder- 2tsp.

Oil- for deep frying

Method:

Special types of green chillies are used to make stuffed bhajis. You can find them usually in Indian grocery shops. Select straight green chillies, wash and dry them first. Take a green chilli; make a slit lengthwise in the middle, keeping the ends intact. With a knife or a spoon remove the seeds, clean the insides and make space for stuffing. Put these slit, cleaned green chillies in bowl. In another bowl mix and mash boiled potato, salt, dry mango powder and crushed peanut. Now add this into cleaned, slit green chillies. In a separate bowl add gram flour, 1 tsp oil, salt, cumin powder and slowly add water to make a thick batter. Dip green chillies into this batter and deep fry till golden brown. Drain the excess oil in a tissue paper and serve hot with spicy chutney.   

Serves- 2-3

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Carrot puri

Carrot puri

Ingredients:

Wheat flour- 1 cup

Maida- 2 cup

Carrot- 5

Ajwain- 2 tsp.

Salt- to taste

Oil- for frying

Water – to make dough.

Method:

Take 4 carrots, peel and boil them. Now make a puree. Grate one remaining carrot and keep aside.

Take a bowl add all the dry ingredients first mix them well. Now add 2 tsp of oil. Add carrot puree and grated portion.

Make a dough with help of water. The puri dough is little hard as compared to chapatti dough. Make small ball out of this and roll / pat them into puris. Deep fry the puris in oil / ghee till golden.

Serve with aloo curry or any other curry of your preference or just with plain yoghurt and pickles

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Thai Rice

My style Thai rice

I love Thai food and its flavours; however I love to experiment with my own recipe. Few days back I prepared my style of Thai rice and it turned out really good. I am not joking friends. It’s true. That’s why am sharing this recipe.

Ingredients:

Basmati Rice- 2 cups

Onion- 2 long length chopped

Baby corn- half cup

Peas- half cup

Chicken boneless- 100 gm

Soya sauce- 4-5 tsp

Tomato garlic chilli sauce- 2 tsp

Corn flour- 3 tsp.

Maida – 5 tsp

Egg- 2

Salt- to taste

Thai red chilli- 2

Thai green chilli- 1

Capsicum green- 1 long length chopped

Capsicum red – 1 long length chopped

Oil- for deep frying

Oil- 1tbsp.

Method:

Wash chicken and dry it with cotton cloth.

Wash rice and soak for 20 minutes in cold water.

Take a bowl add maida, corn flour, salt, well beaten egg (1) and mix this mixture well. Now dip chicken pieces and deep fry them.

Keep this fried chicken aside. Now boil the rice in 4 cups of hot water. Stir in between. Once rice is cooked to 85% you can switch off the heat. Drain well. Now in a wok add oil after 1 minute add onion fry for 50 secs and then add green and red capsicum cook for 1 minute. Now add baby corn and peas stir well. Add thai chillies (you do not have to chop them just remove the stem) and fried chicken. Now add rice soya sauce, tomato garlic sauce and cook for half a minute. In a separate pan take oil and add remaining one egg and cook well. When you are ready to serve plate thai rice first then garnish with scrambled egg. Serve hot.

Serves- 3-4.

Tips:  When boiling the rice add 1tsp of salt and 3 tsp of oil. This avoids rice to stick. When you drain your rice never again keep it under cold water it will spoil the texture of rice.

Please share your comments.

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Gobi- broccoli Paratha

 

Ingredients:

Gobi (cauliflower) grated                                                  Half cup

Broccoli grated                                                                Half cup

Green Chillies                                                                  2 finely chopped

Zinger                                                                              Half inch finely chopped

Oil                                                                                   2 tsp

Oil/ butter                                                                                 for preparing paratha 2 tbsp.

             Cumin seeds                                                                  1 tsp

        Salt                                                                              to taste

       Water                                                                           To prepare the dough

     Chapatti flour                                                                 3 cups

Method:

In a bowl mix all the dry ingredients and add 2 tsp of oil and with the help of a spoon mix the mixture. Now add water and knead the dough as you do it for chapatti. Let this dough rest for 5-8 minutes. Now make paratha and fry them on hot non-stick tawa using oil in between. Cook on both sides and serve hot with mango pickle or any preferable pickle/ yogurt. 

Serves: 3-4

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Singhare ki Puri (kuttu puri) (vrat ki puri)

Singhare ki Puri 

 

It is a special puri prepared during pujas that require fasting. In India or Indian’s living abroad eat this especially during their vrat’s (fast). From childhood I enjoy singhare ki puri and pokora’s prepared my lovely mother Sunita kamath.  Yesterday I went to south hall (London) and I managed to get singhare ka atta (Waterchestnut flour). It was sankasti and I prepared this puri. My husband enjoyed it a lot; he was eating this puri for first time.

Ingredients:

Singhare Ka Atta or Waterchestnut Flour	2 cups
Potato (boiled, peeled and mashed)	2 medium size
Sendha namak / rock salt	To taste
Green chillies	2-3 finely chopped
Coriander leaves	Half cup finely chopped
Oil	For deep frying

 

Method:

1.        Knead all the above ingredients into a dough. Mix all the ingredients before you add water as potato will also aid in some binding. Add water slowly as this flour is different from regular flour and needs less water.

2.        Make small ball out of this and roll / pat them into puris.

3.        Deep fry the puris in oil / ghee till golden.

4.        Serve with aloo curry or any other curry of your preference or just with plain yoghurt and pickles.

Serves: 3-4

Tip: Do not add more water. www.thboxes.com

Mango Falooda Ice -cream

Mango Falooda Ice-Cream

It’s a simple and easy ice-cream recipe mentioned to me from my dearest friend nitu, I added noodles to it and made it falooda ice cream. I and my husband enjoyed it a lot and I wish to share this with all mango ice-cream lovers.

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Ingredients:

Mango pulp ( I used one can of kesari mango pulp- you can easily find this in ASDA and TESCO)	805 g
Condense Milk	405 g
Birds Dream topping (you can find this in ASDA in home baking section)	450 g ( I packet is 36 g I used 3 packets)(two and half for ice-cream and remaining for falooda)
Noodles (boiled and drained)	1 packet
Cold Milk	Half cup
Chopped mango chucks	1 can ( drain the syrup)

Method:

Take the Bird’s dream topping sachet and make a whip cream as mentioned on the back side of the packet.

Take a big bowl and add mango pulp (when adding retain 4 tsp for falooda), condense milk (400 g) and dream toppings and whisk for approximately for two minutes.

 Now in a separate box pour the above mixture slowly and add the mango chucks and again add the mixture and freeze it.

Now for falooda noodles- take a bowl add cold milk, remaining condense milk and remaining falooda.

Add 5 tsp of mango pulp and mix well. Now you can add noodles and store in fridge.

When serving place noodles then the scoop of mango ice-cream then again some noodles.

Your mango faluda ice-cream is ready … enjoy with friends and family. 

Serves: 10-12

Tip: You can also add chopped pistachio (half cup) while adding mango chucks.

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Dabeli Chaat

Dabeli Chaat is great evening snack option, you can also have this special chaat for dinner. I generally prepare this on friday night. Its a tasty and different dinner option.

 

Dabeli is a popular street food of Gujarat. It looks like a burger but the taste is totally different. Its sweet, sour, salty and spicy taste is surely going to be loved by you.

Ingredients for Dabeli

·                     Pav(bun) (burger bun)	8
·                     Butter	2 tbsp
·                     Red or green chutney	½ cup
·                     Masala peanuts (chopped)	2 tbsp
·                     Thin Sev	½ cup
·                     Coriander Leaves	½ cup(finely chopped)
·                     Anaar (pomegranate) seeds	½ cup

Ingredients for Dabeli Masala

·                     Whole Dhaniya(coriander)	2 tsp
·                     Jeera (cumin seeds)	1 tsp
·                     Red chilli whole	1
·                     Cinnamon stick	1 inch long piece
·                     Clove	3
·                     Black pepper	4 to 5

Ingredients for Dabeli stuffing

·                     Potatoes (boiled)	5 (medium size)
·                     Tomatoes (finely chopped)	2 (small)
·                     Green chilli	1
·                     Ginger	1 inch long piece
·                     Butter	1 tbsp
·                     Oil	1 tbsp
·                     Jeera(cumin seeds)	½ tsp
·                     Asafoetida	1 pinch
·                     Turmeric powder	¼ tsp
·                     Sugar	Half tsp. (you can also avoid is ingredient)
·                     Lemon juice	1 tsp
·                     Salt	To your taste

How to make Dabeli

Peel the potato and break into small pieces. Wash tomatoes and cut them into small pieces. Grind green chillies and zinger.

Dabeli Masala Powder Recipe

Put all the spices in a heated pan and roast till it turns light brown. Cool off the roasted spices and grind them into fine powder.  Your Dabeli Masala is now ready, keep it aside it will be used for stuffing.

How to make Dabeli stuffing

Pour oil and butter in a thick bottom wok and heat. Put asafoetida and Jeera into hot butter. After lightly roasting Jeera add ginger-green chilli paste and turmeric powder.
Roast lightly for 1 minute and then add chopped tomatoes and fry them till tomatoes are mashed as well as cooked. Now put salt, potatoes and Dabeli masala and continue to stir for 3 minutes. Dabeli stuffing is ready, take this mixture into a bowl and keep aside.

How to Prepare Dabeli

Cut 2 sides of Pav Bread (you can easily get them from ASDA or Tesco) in a manner that the remaining 2 sides are stuck together. Heat flat pan, apply little butter on the upper and lower sides of the cut Pav. Heat them on the pan till both sides turn light brown.
Open the cut portion of Pav; on its inner portions apply tamarind Chutney on one side and spicy green Chutney on the other. Now take one spoon full of Dabeli stuffing and place it on the inner portion of Pav. Place 1 tsp chopped peanut, 1 tsp Sev, 1 tsp coriander leaves, and 1 tsp pomegranate seeds on the stuffing. Take Dabeli on your palm and press to close it.
Now your delicious Dabeli is ready. Serve them hot.

Serves: 4-5. www.thboxes.com

Thalipeeth (mixed flour roti)

 

This roti is prepared with different kind of flours and very popular breakfast menu in western India. It’s a healthy and quick breakfast option. We and my husband love this roti and I usually prepare on alternate weekends. I hope my reads enjoy it too…

Ingredients:

Rice flour	1 cup
Jawar Flour	Half cup
Wheat Flour	Half cup
Gram Flour (besan)	Half cup
Coriander Leaves (finely chopped)	Half cup
Onion (finely chopped)	1 cup
Red chillies pwd.	2 tsp
Ghee/ Oil/ Butter	1 tsp.
Salt	To taste

Method:

Mix all the flours, coriander leaves, onion, chilli powder and salt. Mix all the ingredients well with the help of a spoon. Now make dough as you prepare chapathi dough. Apply water to tava (so that the dough does not stick to it). Spread out the dough on tava by hand applying water to hand if necessary; make it as thin as possible (the tava should not be hot while doing it). Cook on a low flame. Sprinkle oil around the roti. After sometime, turn roti and cook on other side. Cook till it gets brownish color from both sides.
Serve hot with coconut chutney.

Tip: Use non-stick tava and grease it with oil and wipe the tava with cotton.

This recipe makes 4-5 thalipeeths and serves 3-4.

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Rava Dosa- simple and quick dosa.

Rava Dosa

If you love dosa and suddenly you are craving for one then you do not have to worry here is simple rava dosa recipe. It’s a crisp, tasty and quick dosa.

Ingredients:

Rice flour	1 cup
Fine Sooji	1 cup
Gram flour (besan)	2 tbsp
Maida	Half cup
Grated coconut	2-3 tsp.
Green Chillies	2
Zinger	1”inch
Cashew nut (chopped)	10-12
salt	To taste
sugar	Pinch
Cumin seeds	2 tsp
Mustard seeds	2 tsp
Curry leaves	8-10 leaves
Coriander leaves (finely chopped)	Half cup
Turmeric	1 tsp
Onion (finely chopped)	1
Oil	For frying
Water	4-5 cups
Black pepper (crushed)	2 tsp

Method:

In a mixer grind coarsely zinger, green chillies, curry leaves, cashew nut, and coconut.

Now in a big bowl add rice flour, sooji, besan, maida, coriander leaves and the above mixture.

Add salt, sugar and mix the mixture with the help of a spoon. Now in a small pan add 1 tbsp. oil when oil is hot add cumin seeds, mustard seeds, turmeric and fry for 1 minute, turn the off the heat. Now you can add this to the above mixture. It’s the time you can add water slowly and mix the mixture. You can also add buttermilk instead of water but I always use water, and make it a thin batter. Use non-stick tava (pan), when tava is hot add 2 tsp of oil and gently wipe it with cotton. Now add few of chopped onions and then sprinkle the batter and apply butter or oil. Cook until dosa leaves sides and you can hold easy.

Serve hot with coconut chutney or sambar or you can simply eat with any tender mango pickle.

Serves- 3-4

Tip: For crispy dosa use butter while frying.

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