Time : 3-1/2 hours
Serves : 2 people
Ingredients :
1. Vada :
Green moong dal – 1 cup
Green chillies and ginger paste – 1 tsp
Salt to taste
Asaefoetida – 1 pinch
Baking soda – 1 pinch
Water as required
Oil as required to deep fry
2. Other ingredients :
Water as required
Curd – 3 cups
Salt to taste
Cumin powder – 1 tsp
Chat masala – 1/2 tsp
Kashmiri mirchi powder – 1/2 tsp
Green chutney (coriander leaves, green chillies, cumin powder, salt, lemon juice) – 1 cup
Sweet chutney (dates, jaggery, kashmiri red chilli powder, cumin powder, lemon juice, salt) – 1-1/4 cups
Finely chopped coriander leaves – 2 tbsp
Method :
1. Soak green moong dal for 2 hours in a bowl. Drain the water and pour the moong dal in the grinder. Add salt, green chillies and ginger paste, asaefoetida and grind it into a smooth batter. Add water as required and grind again to make thick smooth batter.
2. Add baking soda and stir the batter in one direction for 5 minutes briskly to get more fluffy and smooth batter.
3. Heat oil in a deep pan on a medium flame. Drop the batter (4-5 together) with your fingers or a spoon into the pan to deep fry. Gently stir and turn on both sides till they become crispy.
4. Take a big plate and spread the kitchen paper on it.
5. Remove the vadas from the oil with spider strainer skimmer ladle and place them on kitchen paper so that the oil is drained out.
6. Repeat step 3 and 5.
7. Take water in a big bowl, add warm vadas and soak them for 30 minutes.
8. Gently press each soaked vada between your palms to drain the water and place one by one in a big deep plate. Make sure they don’t break while pressing. Keep them aside.
9. Beat the curd, add salt, cumin powder and mix well. Pour the curd over the vadas.
Serving :
Take a plate and serve dahi vadas as required alongwith curd. Top it up with green chutney and sweet chutney as required. Sprinkle kashmiri red chilli powder and chat masala over it as required. Garnish with chopped coriander leaves.
Time : 1 hour
Serves : 3-4 people
Ingredients :
Finely chopped bottle gourd – 1/4 kg
Green flat beans – 150 gms (each chopped into 1/3)
Finely chopped spinach – 1-1/2 cups
Finely chopped fenugreek leaves – 1 cup
Grated bottle gourd – 1 cup
Green pigeon peas – 1/2 cup
Whole wheat flour – 1-1/2 cup
Semolina – 1-1/2 cup
Salt to taste
Green chillies paste – 2-1/2tsp
Ginger paste – 1 tsp
Eno powder – 1/2 packet
Oil – 4 tbsp
Mustard seeds – 1/2 tsp
Turmeric powder – 1 tsp
Sugar – 1 tsp
Asafoetida – 1/2 tsp
Water – 6-8 cups
Method :
1. Take a deep pan, heat 2 tbsp oil and add mustard seeds and heat till they crackle on a slow flame.
2. Add asafoetida and saute for 1 minute on a slow flame.
3. Add chopped bottle gourd, green flat beans and green pigeon peas, mix well and saute for 2 minutes on a slow flame.
4. Add water, sugar, 1/2 tsp green chillies paste, turmeric and salt, mix well and let it boil on a medium flame till it simmers.
5. Take the wheat flour in a big bowl, add semolina, 2 tbsp oil, salt, grated bottle gourd, spinach, fenugreek leaves, eno powder, 2 tsp green chillies paste, ginger paste, mix well and knead it into a firm dough.
6. Divide the dough into 20-24 equal portions and roll the dough into long straight thick shaped muthiya.
7. Add the muthiya into the boiled vegetable water and mix well and let it boil on a fast flame to prevent from sticking to the bottom of the pan for 5 minutes.
8. Slow down the flame and let it cook for 15 minutes. Check and gently stir occasionally in between to prevent from sticking to the pan and breaking.
Serving :
Serve hot in a bowl.
Time : 1 hour
Serves : 2 people
Ingredients :
Semolina – 1-1/2 cups
Water – 1 cup
Curd – 3/4 cup
Carrot puree – 3/4 cup (blended 3/4 unit of finely chopped carrot in mixer along with 1/2 cup of water)
Spinach puree – 1 cup (blended 100 gms finely chopped spinach leaves along with 1/4 cup of water)
Ginger chilli paste – 1/4 tsp
Ginger paste – 1/4 tsp
Mustard seeds – 1/2 tsp
White sesame seeds – 1/2 tsp
Oil – 1-1/2 tbsp
Salt to taste
Eno – 1-1/2 tsp
Kashmiri red chilli powder – 1/4 tsp
Chopped green chillies – 2 units
Curry leaves – 7/8 leaves
Method :
1. Take semolina, curd, salt and 1/4 cup of water and mix well till you get a thick consistent batter. Keep it aside for 30 minutes.
2. Divide the batter into 3 equal portions in 3 different bowls.
3. Add ginger chilli paste and spinach puree to the first bowl and mix well with the batter till you get pouring consistency.
4. Add 1/4 cup of water and ginger paste to the second bowl and mix well with the batter till you get pouring consistency.
5. Add kashmiri red chilli powder, ginger paste and carrot puree to the third bowl and mix well with the batter till you get pouring consistency.
6. Make sure the quantity and consistency is same for all the 3 bowls of batter. Add water to any batter if required to make the same quantity and consistency of all 3 batters.
7. Keep water for boiling in a big deep pan for 2-3 minutes on a slow flame. Place a stand on it.
8. Grease a deep thali with some oil on all sides.
9. Add 1/2 tsp Eno to the first bowl of green spinach batter, mix well and pour it into the thali and spread evenly and cover it with a lid.
10. Cook for 5 minutes, open the lid and see if the spinach dhokla is partially cooked.
11. Add 1/2 tsp Eno to the second bowl of white semolina batter, mix well and pour it into the thali over the green dhokla and spread evenly and cover it with a lid.
12. Cook for 5 minutes, open the lid and see if the white dhokla is partially cooked.
13. Add 1/2 tsp Eno to the third bowl of orange carrot batter, mix well and pour it to the thali over the white dhokla and spread evenly and cover it with a lid.
14. Cook for 10-15 minutes on a medium flame till the upper layer is cooked well. Remove the thali from the pan and allow the three layered dhokla to cool down for 10-15 minutes.
15. Cut the dhoklas with a knife and remove and place them in a bowl.
16. Take a tempering pan, heat the oil and add mustard seeds and sesame seeds and let them crackle on a slow flame. Then add curry leaves and green chillies and let them sizzle on a slow flame. Pour this mixture over the dhoklas.
Serving :
Serve the dhoklas in a plate with green chutney and tomato ketchup.
Time : 40 mins
Serves : 2 people
Ingredients :
Sweet corn – 3 medium size units
Cow milk – 1/2 cup
Turmeric powder – 1/2 tsp
Green chillies – 2 units
Kashmiri red chilli powder – 1/4 tsp
Lemon juice – 1/2 tsp
Salt to taste
Coriander seeds powder – 1/2 tsp
Grated coconut – 1/2 cup
Chopped coriander leaves – 1/2 cup
Oil – 1 tbsp
Asafoetida – 1 pinch
Curry leaves – 6-7 units
Mustard seeds – 1/4 tsp
Cumin seeds – 1/2 tsp
Garam masala – 1/4 tsp
Ginger paste – 1/2 tsp
Method :
1. Peel off the husk from the sweet corn and grate the corn kernels and keep it aside. Do not drain the liquid (milk) from the grated sweet corn.
2. Heat oil in a pan, add mustard seeds and let them crackle. Then add cumin seeds and let them crackle.
3. Add green chillies and let it saute for 1 minute on a slow flame. Add curry leaves and asafoetida and saute for 1 minute on a slow flame.
4. Add ginger paste, turmeric powder, coriander seeds powder, garam masala, kashmiri red chilli powder and mix well.
5. Saute for 2-3 minutes on a slow flame and make sure the mixture of spices added do not get burnt.
6. Add grated sweet corn along with its milk and mix well and saute it for 2 minutes.
7. Add cow milk as well as salt and mix well.
8. Cover the pan with a lid and let it cook for 10 minutes.
9. Keep on checking the kees and stir it at regular intervals in between till it thickens and becomes slightly dry. Also add lemon juice and mix well in between when you check the kees.
Serving :
Serve hot kees in a bowl, top it up with grated coconut and garnish with chopped coriander leaves.
Serves : 2-3 people
Time : 30 mins
Ingredients :
Poha – 2-1/2 cups
Finely chopped onions – 2 medium size
Curry leaves – 8 units
Green chillies chopped – 4 units
Turmeric powder – 1/2 tsp
Salt to taste
Peanuts – 1/2 cup
Sugar powder – 1-1/2 tsp
Mustard seeds – 1/2 tsp
Oil – 1 tbsp
Lemon juice – 1 tsp
Finely chopped coriander leaves – 1-1/2 tbsp
Method :
1. Soak poha in water in a bowl for 10-15 minutes and rinse thoroughly by transferring them in the colander. The quantity of poha will increase to 4 cups.
2. Take a deep bowl and transfer the poha in it. Add turmeric powder, salt, sugar powder and mix well.
3. Dry roast peanuts in a pan till they become crunchy and transfer into the cup.
4. Pour oil in the same pan and heat it on a medium flame, add mustard seeds and let them crackle.
5. Add onions and saute till they become translucent.
6. Add curry leaves and green chillies and saute for 1/2 minute.
7. Add roasted peanuts and stir for 1/2 minute.
8. Add poha and lemon juice and mix well.
9. Cover the pan and allow poha to cook for 2-3 minutes on a medium flame.
10. Remove the lid of the pan and stir the poha and let it cook for 2-3 minutes.
Serving :
Serve hot poha in a bowl and garnish with coriander leaves or sev or both.
Time : 20 mins
Serves : 2 people
Ingredients:
Boiled rice – 5 cups
Split bengal gram dal – 2 tsp
Fresh curd – 2-1/2 cups
Grated carrot – 3/4 cup
Pomegranate – 1/2 cup
Oil (Coconut oil preferable) – 2 tbsp
Red dry chillies – 3 units
Salt to taste
Ginger paste – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – 8 units
Green chillies – 2 units
Chopped coriander leaves – 2 tbsp
Method:
1. Mash the boiled rice in a bowl in a semi solid form and mix salt and let it cool down.
2. Add beaten curd to the rice and mix well.
3. Pour oil in a pan. Add split bengal gram dal and heat it.
4. Add mustard seeds, red chilli and curry leaves. Heat it till the mustard seeds crackle and curry leaves become crisp
5. Add grated carrots, chopped green chillies and ginger paste and saute for 1 minute.
6. Add the above mixture to the bowl of the curd rice and mix well.
Serving :
Transfer it to a bowl and garnish with pomegranate and coriander leaves. Serve with pickle or papad.
Serves : 4 people
Total time : 30 mins
Ingredients:
Broccoli – 2 cup chopped into florets
Water – 5 cups
Oil – 1-1/2 tbsp
Almonds – 20 pieces
Black pepper powder – 1-1/2 tsp
Cow milk – 1-1/2 cup
Salt to taste
Garlic – 5 cloves chopped
Onion – 1-1/2 chopped
Method:
1. Soak almonds in hot water for 15 mins. Peel off the skin of almonds and keep it aside.
2. Heat oil in a pan, add garlic for a minute.
3. Add onions and saute till they become translucent.
4. Add the broccoli florets and saute for a minute.
5. Add salt and cover the pan till the broccoli gets steamed.
6. Allow this mixture of onions and broccoli to cool down completely.
7. Now take this mixture, milk and almonds into a mixer and grind it well to make puree.
8. Pour the puree into the pan, add water and black pepper powder.
9. Cook on a medium flame and let it boil till it simmers.
Serving:
Pour it into a bowl and serve with bread sticks or peri peri crackers.
