||Junior Masterchef India - Recipe Thread||

Manan

@Proud-India

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Posted: 12 years ago

#1

||Junior Masterchef India - Recipe Thread||

Welcome...Here Members can post all various types of recipes & how to make it.😳

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Manan

@Proud-India

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Posted: 12 years ago

#2

Here Recipe of Modak of Shri Ganesha 😳

Links : MODAK IN HINDI

[YOUTUBE]http://www.youtube.com/watch?v=Og5sRXe59Kw[/YOUTUBE]

Ingredients

1 cup rice flour (chawal ka atta)
1 cup water
1 tsp oil
oil for greasing
a pinch of salt

For the filling
1 cup grated jaggery (gur)
1 cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
1 1/2 tbsp ghee

Method

For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.
In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.
Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not kneaded. You could even use a hand blender to knead the dough.
Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3" in diameter.
Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
Add a spoonful of the filling into the dough.
Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
Once the modaks are

Edited by Proud-India - 12 years ago

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Manan

@Proud-India

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Posted: 12 years ago

#3

Dal Fry

[YOUTUBE]http://www.youtube.com/watch?v=u2wBS2AXaIg[/YOUTUBE]

Ingredients

•	Split pigeon pea (toor dal/arhar dal)	1 cup

•	Ghee	4 tablespoons

•	Onion ,finely chopped	1 medium

•	Garlic,finely chopped	3 cloves

•	Turmeric powder	3/4 teaspoon

•	Salt	to taste

•	Dry mango powder (amchur)	1 teaspoon

•	Cumin seeds	1 teaspoon

•	Red chilli powder	1/2 teaspoon

Method
Heat half of the ghee in a pan. Add half of the chopped onion and garlic and saut till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and saut till pink. Add red chilli powder and saut for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.

- See more at: http://www.sanjeevkapoor.com/yellow-dal-fry.aspx#sthash.bNcpLBIr.dpuf

Dal Fry ~ Restaurant Style

Cooking Time from start to finish: 30 mins.
Serves 4.

Ingredients Needed:

Masoor dal / Red Lentil - 3/4 cup
Yellow Moong dal / Split Green gram - 1/4 cup
Green chillies - 2-3
Grated Ginger - 1 tsp
Garlic, crushed - 1 tsp
Turmeric powder a pinch
Salt to taste
Cumin seeds - 1/2 tsp
Dry Red chillies - 1-2
Onion - 1 medium
Tomato - 1 medium
Ghee - 2 tbsp
Chopped Coriander leaves - 3 tbsp
Butter or Cream for topping - 1 tbsp (opt)

Method to prepare:

Wash the dals and pressure cook with water along with ginger, garlic, turmeric, salt and broken green chillies. The dal should be well done and not too watery. If you want you can mash the dal a bit with the back of the ladel

Heat the ghee in a non stick pan, add the cumin seeds and red chilli. Then addd onions and fry till light brown.

Next add the finely chopped tomato and fry for 2 mins. Once this is done add the dals and simmer on medium heat for 5 mins

Finally garnish with coriander and top with cream/butter (optional)

Serve hot with rotis/parathas

Notes

If you are serving with Naans the dal can be little thicker
Please remember that the dal thickens a bit as it cools or loses temperature
If you want to avoid ghee you can use regular cooking oil. But the restaurant effect comes out more by the addition of ghee.

How to make Dal Fry Restaurant style | Step by Step Recipe | Lunch Box Series : LBS#60

When we eat out, it is normally the North Indian food that gets ordered. Naturally the vegetarian gravy is always Paneer Butter Masala no doubt. When there are more vegetarians dining along with me, the other dish that gets the next place will always be the Dal Fry. Dhal Fry complements the spicy paneer Butter Masala and makes a great combo with the vegetarian fried rice too. It's always very mild but is rightly done in all quarters.

I always wondered why it is called fry, because it is a liquid dish. We tag a fry to be a dry dish. I guess this gets it's name from the fact that the restaurant chefs have all the things pre-cooked for this dal and just fries it before serving. Of course same goes for all other things, except this dish is more of a sauteing than anything else.

Anyway when the Paneer Butter Masala is as good as the one we order out in restaurant, I wanted to try out this Dal fry. I believe the unique taste here is because of the Masoor dal. I was browsing through my recipe collection and came across this recipe that I must have got from my GDM group and wanted to try it right away. It has the same taste you get in the restaurant and I made it for our Lunch box, paired with Jeera Rice.

This is a simple dal that can be served with rice/rotis. Especially with fried rice and Naans.

Step by Step Picture Recipe

Take both Masoor dal and Moong dal in a pressure cooker.
Add green chilies, garlic and ginger to be pressure cooked together.
The dal is almost mashed, so you don't have to mash it any further.

In a non stick pan, add ghee, saute onions, red chilies
Then add onions, saute till it turns brown.
Next goes the tomatoes, add salt for it to turn soft.
Add the cooked dals.

Mix well and add water as required.

Bring to boil.

Ingredients

•	Split pigeon pea (toor dal/arhar dal)	1 cup

•	Ghee	4 tablespoons

•	Onion ,finely chopped	1 medium

•	Garlic,finely chopped	3 cloves

•	Turmeric powder	3/4 teaspoon

•	Salt	to taste

•	Dry mango powder (amchur)	1 teaspoon

•	Cumin seeds	1 teaspoon

•	Red chilli powder	1/2 teaspoon

Method
Heat half of the ghee in a pan. Add half of the chopped onion and garlic and saut till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and saut till pink. Add red chilli powder and saut for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.

- See more at: http://www.sanjeevkapoor.com/yellow-dal-fry.aspx#sthash.bNcpLBIr.dpuf

Ingredients

•	Split pigeon pea (toor dal/arhar dal)	1 cup

•	Ghee	4 tablespoons

•	Onion ,finely chopped	1 medium

•	Garlic,finely chopped	3 cloves

•	Turmeric powder	3/4 teaspoon

•	Salt	to taste

•	Dry mango powder (amchur)	1 teaspoon

•	Cumin seeds	1 teaspoon

•	Red chilli powder	1/2 teaspoon

Method
Heat half of the ghee in a pan. Add half of the chopped onion and garlic and saut till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and saut till pink. Add red chilli powder and saut for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.

- See more at: http://www.sanjeevkapoor.com/yellow-dal-fry.aspx#sthash.bNcpLBIr.dpuf

Ingredients

•	Split pigeon pea (toor dal/arhar dal)	1 cup

•	Ghee	4 tablespoons

•	Onion ,finely chopped	1 medium

•	Garlic,finely chopped	3 cloves

•	Turmeric powder	3/4 teaspoon

•	Salt	to taste

•	Dry mango powder (amchur)	1 teaspoon

•	Cumin seeds	1 teaspoon

•	Red chilli powder	1/2 teaspoon

Method
Heat half of the ghee in a pan. Add half of the chopped onion and garlic and saut till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and saut till pink. Add red chilli powder and saut for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.

- See more at: http://www.sanjeevkapoor.com/yellow-dal-fry.aspx#sthash.bNcpLBIr.dpuf

Ingredients

•	Split pigeon pea (toor dal/arhar dal)	1 cup

•	Ghee	4 tablespoons

•	Onion ,finely chopped	1 medium

•	Garlic,finely chopped	3 cloves

•	Turmeric powder	3/4 teaspoon

•	Salt	to taste

•	Dry mango powder (amchur)	1 teaspoon

•	Cumin seeds	1 teaspoon

•	Red chilli powder	1/2 teaspoon

Method
Heat half of the ghee in a pan. Add half of the chopped onion and garlic and saut till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and saut till pink. Add red chilli powder and saut for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.

- See more at: http://www.sanjeevkapoor.com/yellow-dal-fry.aspx#sthash.bNcpLBIr.dpuf

Ingredients

•	Split pigeon pea (toor dal/arhar dal)	1 cup

•	Ghee	4 tablespoons

•	Onion ,finely chopped	1 medium

•	Garlic,finely chopped	3 cloves

•	Turmeric powder	3/4 teaspoon

•	Salt	to taste

•	Dry mango powder (amchur)	1 teaspoon

•	Cumin seeds	1 teaspoon

•	Red chilli powder	1/2 teaspoon

Method
Heat half of the ghee in a pan. Add half of the chopped onion and garlic and saut till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and saut till pink. Add red chilli powder and saut for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.

- See more at: http://www.sanjeevkapoor.com/yellow-dal-fry.aspx#sthash.bNcpLBIr.dpuf

Ingredients

•	Split pigeon pea (toor dal/arhar dal)	1 cup

•	Ghee	4 tablespoons

•	Onion ,finely chopped	1 medium

•	Garlic,finely chopped	3 cloves

•	Turmeric powder	3/4 teaspoon

•	Salt	to taste

•	Dry mango powder (amchur)	1 teaspoon

•	Cumin seeds	1 teaspoon

•	Red chilli powder	1/2 teaspoon

Method
Heat half of the ghee in a pan. Add half of the chopped onion and garlic and saut till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and saut till pink. Add red chilli powder and saut for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.

- See more at: http://www.sanjeevkapoor.com/yellow-dal-fry.aspx#sthash.bNcpLBIr.dpuf

Ingredients

•	Split pigeon pea (toor dal/arhar dal)	1 cup

•	Ghee	4 tablespoons

•	Onion ,finely chopped	1 medium

•	Garlic,finely chopped	3 cloves

•	Turmeric powder	3/4 teaspoon

•	Salt	to taste

•	Dry mango powder (amchur)	1 teaspoon

•	Cumin seeds	1 teaspoon

•	Red chilli powder	1/2 teaspoon

Method
Heat half of the ghee in a pan. Add half of the chopped onion and garlic and saut till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and saut till pink. Add red chilli powder and saut for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.

- See more at: http://www.sanjeevkapoor.com/yellow-dal-fry.aspx#sthash.bNcpLBIr.dpuf

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Manan

@Proud-India

Rocker

29

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Posted: 12 years ago

#4

Khichdi

[YOUTUBE]http://www.youtube.com/watch?v=I1dBso20Yh8[/YOUTUBE]

RICE KHICHDI RECIPE

Learn how to make nutritious and tasty Khichdi with toor dal and rice.

Ingredients:

2 cups rice
1 cup toor dhal
5 cloves
1 cinnamon
5 cardamom
2 finely sliced onion
6 to 8 small size tomatoes
4 slitted into halves green chillies
12 to 15 mint leaves
1/2 bundle corriander leaves
1 tsp garlic paste
1 1/2 tsp ginger paste
salt to taste
1/4 cup veg. oil
a few curry leaves
3 cups water
a pinch of turmeric powder

How to make rice khichdi:

Wash and cook dhal with a pinch of turmeric powder. Set aside.
Don't discard the cooked dhal water.
Fry the onions, cloves, cinnamon and cardamom.
When onions are golden add slit green chillies, mint, curry leaves and a part of the corriander leaves.
Keep the remaining corriander leaves for garnishing.
Add salt, ginger and garlic paste. Fry for 2 minutes.
Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
Add the cooked dhal, mix well and add 3 cups of water.
Add cooked dhal water. Cook it for 8 to 10 minutes till the rice is done.
Garnish with chopped corriander leaves and serve hot.

OR

DAL KHICHDI RECIPE

If you are searching for a comforting one pot meal then this is a perfect recipe which can be made in a jiffy. I learnt this recipe from my neighbor from whom i learnt the recipe of Kachori . I always follow this method for making this dal kichidi.

INGREDIENTS

BASMATI RICE	1/2 CUP
GREEN MOONG DAL(SPLIT)	1/2 CUP
VEGETABLES	1/2 CUP
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/2 TSP
CUMIN SEEDS	1/4 TSP
OIL/GHEE	1 TSP
ONION	1 NO
GARAM MASALA	A PINCH(OPTIONAL)
SALT	AS NEEDED

METHOD:

Wash and soak the rice and dal in 3 cups of water for 20 minutes.
In a pressure cooker add oil/ghee and throw in the cumin seeds.

Now add the onions and saute till it becomes translucent.
Add the veggies( i added carrots, beans , cauliflower and green peas)
Saute for 2 minutes and add the red chili powder, coriander powder and salt.

Add the soaked rice and dal along with the water.
Pressure cook for 3 whistles.

Serve hot with plain curd or onion raitha and papad.

Note:

Raw rice or sona masoori rice can be used instead of basmati rice.
Pepper powder can be added instead of red chili powder.

Edited by Proud-India - 12 years ago

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Manan

@Proud-India

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Posted: 12 years ago

#5

[YOUTUBE]http://www.youtube.com/watch?v=LisvaLy-yBw[/YOUTUBE]

Ingredients

•	Paneer (cottage cheese)	150 grams

•	Tomatoes	3 medium

•	Cashewnuts	1/4 cup

•	Melon seeds (magaz)	2 tablespoons

•	Poppy seeds (khuskhus/posto)	1 teaspoon

•	Ginger,chopped	1 teaspoon

•	Green cardamoms	2

•	Red chilli powder	1 teaspoon

•	Salt	to taste

•	Oil	1 tablespoon + for deep-frying

•	Yogurt	1/4 cup

•	Green cardamom powder	1/4 teaspoon

•	Refined flour (maida)	2 teaspoons

•	Fresh cream	2 tablespoons

•	Garam masala powder	1/4 teaspoon

Method
Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well. Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai. Grate cottage cheese into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep fry these koftas till golden. Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender. Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix. Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.

- See more at: http://www.sanjeevkapoor.com/malai-kofta-curry-foodfood.aspx#sthash.qTGoBv0w.dpuf

Ingredients

•	Paneer (cottage cheese)	150 grams

•	Tomatoes	3 medium

•	Cashewnuts	1/4 cup

•	Melon seeds (magaz)	2 tablespoons

•	Poppy seeds (khuskhus/posto)	1 teaspoon

•	Ginger,chopped	1 teaspoon

•	Green cardamoms	2

•	Red chilli powder	1 teaspoon

•	Salt	to taste

•	Oil	1 tablespoon + for deep-frying

•	Yogurt	1/4 cup

•	Green cardamom powder	1/4 teaspoon

•	Refined flour (maida)	2 teaspoons

•	Fresh cream	2 tablespoons

•	Garam masala powder	1/4 teaspoon

Method
Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well. Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai. Grate cottage cheese into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep fry these koftas till golden. Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender. Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix. Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.

- See more at: http://www.sanjeevkapoor.com/malai-kofta-curry-foodfood.aspx#sthash.qTGoBv0w.dpuf

MALAI KOFTA RECIPE

Malai Kofta is a tasty vegetarian alternative. Restaurant style malai kofta is cooked in a creamy gravy made of tomatoes and cashewnuts. Find out how to make malai kofta curry.

Serves : 2
Cooking time : 40 mins

Ingredients:

200 gms Paneer
1 cup bread crumbs
1/2 tsp salt
1/4 tsp garam masala
10 - 15 raisins (khismish)
1 tblsp maida
Oil for frying

For the gravy:
2 tblsp oil
3 green cardamoms (choti elaichi)
1 green chilly
1/2 cup grated onion
1 tsp grated ginger
1 tsp grated garlic
1/2 tsp red chilly powder
1 tsp jeera powder
1 tsp corainder powder
1 tsp salt
5 medium tomatoes
2 pinch sugar
10 cashewnuts
1/2 cup milk
2 -3 tblsp cream
1/2 tsp garam masala
Coriander leaves for garnish
Green chillies for garnish

How to make malai kofta:

To make koftas :Grate the paneer and add the bread crumbs, salt and garam masala to it. Mix well and knead a soft dough of the mixture.
Divide this mixture into 4 equal parts. And then take a single ball and make it into a flat roti on your palm. Place 2 -3 raisins in the centre and then roll it back into either a ball or elongated shape kofta.
Sprinkle 1 tblsp of maida on a plate and roll this kofta in it. Coat the kofta with the cornflour and keep aside.
Repeat the same process for all the remaining balls.
Heat oil in a kadai and fry the koftas with a light hand. when light golden brown take them out. Do not over cook otherwise the paneer will get hard.
To Make the Gravy: Blanch the tomatoes, peel the skin and puree them. Keep aside. Also soak the cashewnuts for 2 hrs and then grind it into fine paste.
Heat 2 tblsp oil in a kadai and add green cardamoms. Do open the cardamoms before you put in the oil. Then add 1 length wise slit green chilly. Now add grated onion.
Fry till light golden then add ginger and garlic. Fry for another minute.
Now add red chilly powder, coriander powder, jeera powder and salt. Put 1/4 cup of water so that the masala mixes well.
Add tomato puree and sugar. Let them simmer on medium flame for 8 - 10 mins or till oil separates.
Now add the cashewnut paste little by little stirring all the while. Keep the flame low.
Add 1/4 to 1/2 cup water and simmer for a minute. Then add milk which is at room temperature.Mix well and cook for another minute.
Now add 2 -3 tblsp cream and garam masala. Mix well
To serve in a platter place the koftas and then pour the gravy on top of it. Garnish with finely chopped green coriander and lengthwise slit green chillies.
Make swirls of cream. Malai kofta is ready to be served.
Note:
1. You can use melon seeds instead of cashewnuts.
2. Milk should be at room temperature otherwise the gravy might cuddle.
3. You can even shallow fry the koftas instead of deep frying.
4. You can use red food color to get restaurant style color.

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Manan

@Proud-India

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Posted: 12 years ago

#6

[YOUTUBE]http://www.youtube.com/watch?v=pDWfDUi108U[/YOUTUBE]

Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.

Serves 2 to 4.

Ingredients:

1 15 oz can of chickpeas (kable chana, Garbanzo beans)
3 tablespoons oil
Pinch of asafetida (Hing)
1 teaspoon cumin seeds
1 tablespoon gram flour (Besan)
1 large tomato
1 teaspoon ginger paste
1 teaspoon chopped green chilies
2 teaspoons coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chily powder
1 teaspoon salt
1/4 teaspoon garam masala
1 teaspoon chopped cilantro (Green coriander)
Thinly sliced tomatoes for garnish

Method

Drain the water out of the can of chickpeas and wash the chickpeas well.
Blend the tomatoes, green chilies and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
Add the asafetida and cumin seeds.
After the cumin seeds crack, add the gram flour and stir-fry for a minute.
Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
The mixture will start leaving the oil and will reduce to about half in quantity.
Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
Add the garam masala and cilantro. Let it cook for another minute.
Garnish with thin tomato slices.

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Manan

@Proud-India

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Posted: 12 years ago

#7

[YOUTUBE]http://www.youtube.com/watch?v=IiMX756NrRc[/YOUTUBE]

BESAN DHOKLA RECIPE

Ingredients:

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

In a bowl add gram flour (besan), Curd and water.
Mix well and make a smooth batter. The batter should be of thick consistency.
Add salt and set aside for 4 hours covered with a lid.
Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
Keep the steamer or cooker ready on gas.
Grease a baking dish (it should fit in the steamer or cooker).
Now in small bowl take a tsp. of soda bi-carb 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.
Serve with hari chutney.

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zeezee09

@zeezee09

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12

Posted: 12 years ago

#8

Awesome post. am such a foody...

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Manan

@Proud-India

Rocker

29

+ 5

Posted: 12 years ago

#9

Pani - Puri

[YOUTUBE]http://www.youtube.com/watch?v=IITQNWoH2Yw[/YOUTUBE]

PANI PURI RECIPE

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
Oil to deep fry

To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (kala namak )
1 tblsp Boondi
2 tblsp crushed Jaggary (Gur)

To make stuffing:
2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

How to make pani puri:

To Make Puri:
Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
Points to remember before frying :
1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
2. Also the oil should not be smoking hot or the puris will get burnt and dark.
Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
Let them cool. Later store in an airtight container.
To Make Pani:
Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.
To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.
Enjoy homemade pani puri or golgappa or puchkas...

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Manan

@Proud-India

Rocker

29

+ 5

Posted: 12 years ago

#10

Rava Sira

[YOUTUBE]http://www.youtube.com/watch?v=JeGRMGZ4uHc[/YOUTUBE]

Ingredients:

Milkmaid or Borden sweetened condensed milk - 1 can
Sooji - 1 cup
Ghee - 3/4 cup
Water - 2 cup
Kesar - A pinch
Yellow color (optional) - A pinch
Cashewnuts - 8-10
Raisins (optional) - 1 1/2 tbsp.

Method:

Heat Ghee in kadi. Fry cashewnuts and raisins till light brown and keep a side. add sooji to the remainig ghee and fry till light brown add kesar or color in water. Add water in sooji and keep stirring. Reduce heat. when all the water has been absorbed, add milkmaid. stir well till traces of ghee begain to show at the side of the pan spread on a greased plate, top with nut andraisins and cut in diamond shaped pieces. Serve warm or cold. Serves 8.

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