Category: Regional Indian Cuisines

Goan Style French Beans Foogath | Beans Foogath

Goan Style French Beans Foogath | Beans Foogath is a quick, mildly spiced yet sweet Goan preparation made with French beans and fresh coconut. It is vegan and gluten free too, so perfect if one is following a particular diet. 

Goan Style French Beans Foogath | Beans Foogath

Goan Style French Beans Foogath | Beans Foogath also known as Fugad in Portuguese, is nothing but any vegetable steam cooked with fresh coconut. It is not at all spicy and has a tad bit sweetness too. A Foogath can be made other veggies too, like cabbage or cauliflower. Although, in our home, we prefer just the French beans version over any other veggies. It is another Goan favorite as my hubby loves this preparation alongside some soft roti (flatbread) or with some daal (lentils) and steamed rice.

Do try some other traditional Goan recipes

Goan Bolinhas 
Goan Chutney Sandwiches
Goan Forminhas
Beetroot Cutlets

You can also enjoy Goan Style French Beans Foogath | Beans Foogath on it’s own like a quick salad. Since it takes about 20-25 minutes to put this together, it is just the perfect salad recipe one could try. You could even pair with a glass of juice or some fresh fruits and some nuts to make a complete meal out of it.

Goan Style French Beans Foogath | Beans Foogath

As I mentioned above that Goan Style French Beans Foogath | Beans Foogath is mildly spiced and yet a bit sweet too. The sweetness comes from fresh coconut, the French beans themselves and the onions used in this recipe. Although we use a mix of chilies to flavor the beans, there is not enough heat to call this preparation spicy or too hot. You can definitely add more heat to suit your palate but that is not the original way to make them. So I’ll urge you to try it my way once and you’ll love this humble veggie!

Goan Style French Beans Foogath | Beans Foogath

Let us make some Goan Style French Beans Foogath | Beans Foogath. 

Wash, pat dry and string the French beans. Slice them as desired although I slice them diagonally. Prep the other ingredients too.

Goan Style French Beans Foogath | Beans Foogath

Next, heat the oil in a wide pan. Add the whole red chili, slit green chili, curry leaves, mustard seeds and cumin seeds. Let these crackle for a minute.

Goan Style French Beans Foogath | Beans Foogath

Add the chopped onions next. Cook them over medium heat until they turn translucent. Season with sugar and salt.

Add the sliced beans. stir everything well. Allow the beans to sauté for 3-4 minutes.

Next, add about 1/4th cup of water and cover the pan with a lid. Allow the beans to cook for 5-7 minutes on low heat.

Open the lid, add grated coconut. Mix well. Cook for another 2 minutes.

Turn off the heat. Garnish the Goan Style French Beans Foogath | Beans Foogath with some more grated coconut and serve hot. though it tastes amazing even when it has cooled down).

Goan Style French Beans Foogath | Beans Foogath

Goan Style French Beans Foogath | Beans Foogath
Print

Goan Style French Beans Foogath | Beans Foogath

Goan Style French Beans Foogath | Beans Foogath is a quick, mildly spiced yet sweet Goan preparation made with French beans and fresh coconut. It is vegan and gluten free too

Course Lunch Box, Main Course, Salad
Cuisine Goan, Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 500 gms French beans, fresh
  • 1/2 cup chopped onions
  • a sprig of curry leaves
  • 2 tsp oil
  • 1 nos. green chili, slit
  • 1 nos. kashmiri red chili, whole
  • 1/4 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • salt to taste
  • 1/4 tsp granulated sugar
  • 1/2 cup grated coconut, fresh plus extra, for garnish

Instructions

  1. Wash, pat dry and string the French beans. Slice them as desired although I slice them diagonally. Prep the other ingredients too.

  2. Next, heat the oil in a wide pan. Add the whole red chili, slit green chili, curry leaves, mustard seeds and cumin seeds. Let these crackle for a minute.

  3. Add the chopped onions next. Cook them over medium heat until they turn translucent. Season with sugar and salt.

  4. Add the sliced beans. stir everything well. Allow the beans to sauté for 3-4 minutes.

  5. Next, add about 1/4th cup of water and cover the pan with a lid. Allow the beans to cook for 5-7 minutes on low heat.

  6. Open the lid, add grated coconut. Mix well. Cook for another 2 minutes.

  7. Turn off the heat. Garnish the Goan Style French Beans Foogath | Beans Foogath with some more grated coconut and serve hot. though it tastes amazing even when it has cooled down).  

Recipe Notes

This recipe is best consumed on the same day within a couple of hours from preparation. 

Do not overcook the beans, they must retain a bit of crunch and color. 

Love,
Shreya

Pin it here for later?!

Goan Style French Beans Foogath | Beans Foogath

 

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe is delicious, aromatic and absolutely irresistible! This dish is a staple from Punjab but loved by everyone. It has such a rustic appeal and the textures are definitely so earthy and wholesome. This is truly something which you have to try at least once in your life. 🙂

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe is a very common preparation in most homes but I wanted to share my version which I’ve learnt from my Mom. This is the most delicious version that I’ve ever eaten by far. This recipe is to be savored and revisited time and again! I’ve had guests who love it, my hubby’s colleagues rave about it and my own Mom’s given it a 10 on 10 score when I made it the last time she was visiting us!! It means I’ve nailed it!!

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe would be incomplete without the quintessential Makki ki roti a.k.a maize flour flat breads. It is gluten free, fibrous and has the most earthy aroma. The flavor is deliciously bland that it is what you need to mop up that creamy, aromatic saag!

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe seems a tad involved to begin with but the procedure is very straight forward. The dough for the roti is difficult to roll out as it is made with GF flour and I do not add whole wheat flour or all purpose flour to bind it. I use a small and easy trick my Mom suggested to make the rotis perfectly round every time. It does work like a charm each time 🙂

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Let us see the stepwise recipe here.

For the saag –
Clean, wash and pressure cook the spinach, Sarson ka saag (mustard greens) and the bathua (Chenopodium album) together for 2-3 whistles.
Let the pressure release on it’s own and the let the greens cool down completely.
Once they are cool enough, puree the greens along with the green chilies. Set this puree aside.
Heat mustard oil in a large wok. Let it smoke and then turn off the flame for a minute. Turn on the flame again and add asafoetida (hing). Let it crackle.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next, add the chopped onions and sauté it until it’s golden brown. Then add the ginger-garlic paste.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Let these cook together until the raw smell of ginger-garlic paste goes away. Then add the chopped tomatoes along with red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix and cook until the oil separates from them.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next, the garam masala powder goes in. Cook for about 5 minutes.


After that, add the ghee and the green puree that we had kept aside. Mix well and let it come to a gentle boil. Then cover the wok and let it cook on low flame for 10 minutes.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next add the butter and lemon juice. Turn off the flame. The saag is done.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

For the makke ki roti
In a large mixing bowl, add the flour and salt. Mix Well.

Add boiling hot water and cover the bowl with a lid for 10 minutes.

Then knead the dough adding more water if needed. Use some ghee or oil to smoothen the dough.

This is a gluten free dough so it will keep breaking. Keep the dough aside for 10 minutes before rolling the rotis.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Spread a large parchment paper/ butter paper. Keep a ball of the dough on this paper, cover with another sheet of parchment or butter paper. Roll gently with a rolling pin. Do not roll the roti too thin.

Keep a griddle/ tava ready on medium flame. Set the rolled roti on the hot griddle with the help of the parchment paper.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Let the roti cook well on one side, then flip gently and cook on the other side too.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Then place the cooked roti on direct flame and allow the roti to puff up. Remove from the flame and apple butter or ghee. Serve these rotis piping hot with Sarson ka saag.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Print

Sarson Ka Saag aur Makke ki Roti

Rustic Mustard Greens are slow cooked until they turn creamy and aromatic, taste best when paired with gluten free Corn Meal flatbreads. Typically from Punjabi cuisine, this combination is a quintessential winter delight! 

Course Main Course
Cuisine Indian, Punjabi
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

Sarson ka Saag

  • 1.5 cups mustard greens, washed sarson ka saag
  • 1.5 cups spinach greens, washed palak ka saag
  • 1 cup Chenopodium album, washed bathua ka saag
  • salt to taste
  • 2 cups plain water to pressure cook
  • 4 tbsp mustard oil
  • a pinch of asafoetida hing
  • 1/2 cup onions, finely chopped
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3/4 tsp garam masala
  • 2 tbsp ghee clarified butter
  • 2 tbsp butter
  • juice of half a lemon

Makke Ki Roti

  • 3 cups makke ka atta corn meal
  • 2 cups boiling water
  • salt to taste
  • butter/ ghee as needed

Instructions

Sarson Ka Saag

  1. Clean, wash and pressure cook the spinach, Sarson ka saag (mustard greens) and the bathua (Chenopodium album) together for 2-3 whistles.

  2. Let the pressure release on it's own and the let the greens cool down completely.

  3. Once they are cool enough, puree the greens along with the green chilies. Set this puree aside.

  4. Heat mustard oil in a large wok. Let it smoke and then turn off the flame for a minute. Turn on the flame again and add asafoetida (hing). Let it crackle.

  5. Next, add the chopped onions and sauté it until it's golden brown. Then add the ginger-garlic paste.

  6. Let these cook together until the raw smell of ginger-garlic paste goes away. Then add the chopped tomatoes along with red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix and cook until the oil separates from them.

  7. Next, the garam masala powder goes in. Cook for about 5 minutes.

  8. After that, add the ghee and the green puree that we had kept aside. Mix well and let it come to a gentle boil. Then cover the wok and let it cook on low flame for 10 minutes.

  9. Next add the butter and lemon juice. Turn off the flame. The saag is done.

Makke Ki Roti

  1. In a large mixing bowl, add the flour and salt. Mix Well.

  2. Add boiling hot water and cover the bowl with a lid for 10 minutes.

  3. Then knead the dough adding more water if needed. Use some ghee or oil to smoothen the dough.

  4. This is a gluten free dough so it will keep breaking. Keep the dough aside for 10 minutes before rolling the rotis.

  5. Spread a large parchment paper/ butter paper. Keep a ball of the dough on this paper, cover with another sheet of parchment or butter paper. Roll gently with a rolling pin. Do not roll the roti too thin.

  6. Keep a griddle/ tava ready on medium flame. Set the rolled roti on the hot griddle with the help of the parchment paper.

  7. Let the roti cook well on one side, then flip gently and cook on the other side too.

  8. Then place the cooked roti on direct flame and allow the roti to puff up. Remove from the flame and apple butter or ghee. Serve these rotis piping hot with Sarson ka saag.

Love,
Shreya 🙂

Pin it for later?!
Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

 

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes are light and delicious option for breakfast or a light meal. Pack these in lunch boxes as well as they are very filling as they are made with mixed lentils. They are a delicacy in Andhra Pradesh, often served with coconut chutney.

Pesarattu | Vegan and Gluten free Lentil Crepes 

Pesarattu | Vegan and Gluten free Lentil Crepes are very crispy owing to the different lentils added. They have a really nice taste since the lentils have very distinct flavors and when ground together, so these crepes turn too yummy! The best part here is that the batter for the Pesarattu or crepes does not need to be fermented. Just soak the lentils for 4-5 hours and grind them to a smooth paste.

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes taste lovely with any kind of dip or relish. I’ve served these with Udupi Style white coconut chutney, at times with basic green coconut chutney . They taste amazing with some red tomato onion chutney as well. Try pairing these with Tiffin Sambhar (instant Veggie and lentil stew).

Pesarattu | Vegan and Gluten free Lentil Crepes

The batter made for Pesarattu | Vegan and Gluten free Lentil Crepes can be stored in the refrigerator for up to 3-4 days. The batter stays fresh and doesn’t thicken over a period of time. So it is perfect for meal planning as well. Keep the batter ready along with some of the chutneys. It will sort your weekday worries for breakfast or lunch box.

Pesarattu | Vegan and Gluten free Lentil Crepes

Let us make some Andhra Pradesh/ Telangana state special breakfast Pesarattu | Vegan and Gluten free Lentil Crepes!

Pesarattu-

Wash and soak the rice and lentils together for 4-5 hours.

Drain the water after 4-5 hours.
Pesarattu | Vegan and Gluten free Lentil Crepes

Grind these together with ginger, fresh coriander leaves green chilies, cumin seeds and very little water. The batter should be smooth without any lumps. Then season it with salt and mix well.
Pesarattu | Vegan and Gluten free Lentil Crepes

Keep the batter aside for just 10-15 minutes while you prep the onions, etc.

Heat the griddle/ tawa. Pour a few drops of oil and wipe it off with some damp kitchen paper. The griddle/ tawa will sizzle, that means it is ready for making Pesarattu/ crepes.

Pour a ladleful of the batter on the griddle/ tawa and spread it really well. Scrap off any extra batter on the top.
Pesarattu | Vegan and Gluten free Lentil Crepes

Cover with a lid and cook on low flame for 4-5 minutes.

Then open the lid and pour a few drops of oil (optional).
Pesarattu | Vegan and Gluten free Lentil Crepes

Then sprinkle red chili powder, some chopped onion, chopped green chilies and a bit of lemon juice.
Pesarattu | Vegan and Gluten free Lentil Crepes

Do not flip the Pesarattu/ crepe. Just fold and serve piping hot.

I have served with Green coconut chutney and pink coconut chutney.

Pink Coconut chutney/ relish-

Grind together grated coconut, dry red chilies, tamarind pulp, salt and some water to make a smooth paste.

Temper –

Heat oil in a small wok, add curry leaves, mustard seeds and some asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes
5 from 1 vote
Print

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes are light and delicious option for breakfast or a light meal. Pack these in lunch boxes as well as they are very filling as they are made with mixed lentils. They are a delicacy in Andhra Pradesh, often served with coconut chutney.
Course Breakfast, Main Course, Snack
Cuisine Indian
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Author Shreya Ashish Tiwari

Ingredients

Pesarattu

  • 1/4 cup split yellow lentils dhooli moong dal
  • 1/4 cup whole green lentils akhi moong dal
  • 1/4 cup rice any variety
  • salt to taste
  • 2 nos. green chilies
  • 1 inch ginger
  • handful of fresh coriander leaves
  • 2-3 tbsp lemon juice for garnishing
  • chopped green chili for garnishing
  • red chili powder for garnishing
  • chopped onion for garnishing

Pink Coconut Chutney/ relish

  • 1/2 cup fresh coconut grated
  • salt to taste
  • 2-3 nos. whole red chilies
  • 2 tbsp tamarind pulp
  • water as needed

Tempering

  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • a sprig of curry leaves
  • a pinch of asafoetida

Instructions

Pesarattu

  1. Wash and soak the rice and lentils together for 4-5 hours.

  2. Drain the water after 4-5 hours.

  3. Grind these together with ginger, fresh coriander leaves green chilies, cumin seeds and very little water. The batter should be smooth without any lumps. Then season it with salt and mix well.

  4. Keep the batter aside for just 10-15 minutes while you prep the onions, etc.

  5. Heat the griddle/ tawa. Pour a few drops of oil and wipe it off with some damp kitchen paper. The griddle/ tawa will sizzle, that means it is ready for making Pesarattu/ crepes.

  6. Pour a ladleful of the batter on the griddle/ tawa and spread it really well. Scrap off any extra batter on the top.

  7. Cover with a lid and cook on low flame for 4-5 minutes.

  8. Then open the lid and pour a few drops of oil (optional).

  9. Then sprinkle red chili powder, some chopped onion, chopped green chilies and a bit of lemon juice.

  10. Do not flip the Pesarattu/ crepe. Just fold and serve piping hot.

  11. I have served with Green coconut chutney and pink coconut chutney.

Pink Coconut Chutney

  1. Grind together grated coconut, dry red chilies, tamarind pulp, salt and some water to make a smooth paste.  


Temper

  1. Heat oil in a small wok, add curry leaves, mustard seeds and some asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. 

  2. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.

Love,
Shreya

Pin it here for later?!
Pesarattu | Vegan and Gluten free Lentil Crepes

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori is one of the most popular snacks from Gujarat, typically made in the winters when the markets are a flood with fresh pigeon peas or Toovar dana a.k.a. Lilva dana. These kachoris or hand pies are small in size, they are filled with a sweet and spicy mix made with these fresh pigeon peas and deep fried until crisp and golden!!!

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori are typically made in winters as the fresh pigeon peas are available in the season for just a couple of months. So, these little, golden crispy kachoris are a must have delicacy in Gujarat. Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori are quite famous across the country for their spicy, tangy and yet sweet filling and that super flaky exterior!

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori is super flaky and crisp to the core, as you can see here!! I can’t imagine calling it a kachori if it ain’t crispy and flaky enough. The crispy exterior makes way for this really delicious, melt in the mouth kind of filling. The filling is so, so good that I had to physically keep away from it until I was ready to fill these babies up!! 😉 I personally feel it pairs the best with some spicy green chutney, the sweet and spicy filling compliments the chutney. You can also serve these with sweet tamarind chutney or some mint and yogurt chutney.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori are best consumed fresh and piping hot, with some tea. Though no tea for me but the hubby can’t live without his tea and these golden beauties make for the best tea mate 🙂

Let’s make some kachoris.

For the dough
Take Maida (APF), add salt to taste and the oil.

Rub the flour with the oil for 3-4 minutes. The Maida/ flour must resemble breadcrumb like texture.

Add the lemon juice and make semi hard dough using a little water at a time. The dough must be like a poori dough but not too hard else the kachori will crack when fried.

Cover the dough with a damp kitchen towel and rest it for 15 minutes. Then divide them into 8-9 lemon sized balls. Cover again and let them rest.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

For the filling
Peel and clean the fresh pigeon peas/ Lilva. Wash and drain them. Do the same for the green peas.

Blanch these together for 10 minutes, set them aside to cool down completely.

Once they are cooled, crush them together either using a mortar pestle or in a food processor. They must have some texture and not turn into a paste. Set this aside.

Heat oil in a non stick pan ( the Lilva/ pigeon peas tend to stick so use a non stick pan). Once the oil is hot, add asafetida, cumin seeds. Let them crackle.

Next add ginger and green chili paste. Cook them for a few minutes. Add turmeric powder. Sauté for a minute.

Add roasted white sesame seeds and the coconut. Mix well.

Next, add the crushed pigeon peas/ Lilva and the green peas. Sauté these together for 5-6 minutes.

Add salt. Cover and cook for 2-3 minutes. Stir again. Again cover and cook.

Add chopped cashews, sugar and chaat masala. Mix well.

Add lemon juice and chopped coriander leaves. Mix well. Turn off the flame. The filling is ready.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Divide the filling into 8-9 lemon sized balls as well.

Now, roll all the balls of dough to a diameter of 2.5″ to 3″.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Place the ball of the filling in the center of the rolled dough. close it tightly. Do the same for all the dough balls. set them aside while you heat the oil to fry the kachoris.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Now fry the kachoris on low flame as they must crisp up and the color must remain light golden brown.

It took me about 15 minutes for frying a batch of 8-9 kachoris. Drain the fried kachoris on absorbent tissues.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Serve them hot with chutney and tea/ coffee.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori
Print

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

A delicious, crispy, sweet and spicy flavored kachoris/ hand pies are a famous Gujarati snacks that go so well with some green chutney/ dip and tea or coffee. 

Course Breakfast, Side Dish, Snack, starters
Cuisine Gujarati
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

Dough

  • 2 cup maida /APF
  • 1 tsp lemon juice
  • 3 tbsp refined oil
  • salt to taste
  • water as needed to knead the dough
  • enough oil to fry

Filling

  • 3/4 cup fresh pigeon peas/ lilva
  • 1/4 cup fresh green peas
  • 4 tbsp refined oil
  • 1/2 tsp cumin seeds
  • a pinch of asafoetida (hing)
  • 1 tsp ginger paste
  • 1 sp green chili paste
  • 1/4 tsp turmeric powder
  • 1 tbsp roasted white sesame seeds (til)
  • 1/2 cup fresh, grated coconut
  • 1 tsp chaat masala
  • salt to taste
  • 1.5 tsp sugar
  • 2 tbsp chopped, fresh coriander leaves
  • 2 tsp lemon juice

Instructions

Dough

  1. Take Maida (APF), add salt to taste and the oil.

  2. Rub the flour with the oil for 3-4 minutes. The Maida/ flour must resemble breadcrumb like texture.

  3. Add a lemon juice and make semi hard dough using a little water at a time. The dough must be like a poori dough but not too hard else the kachori will crack when fried.

  4. Cover the dough with a damp kitchen towel and rest it for 15 minutes. Then divide them into 8-9 lemon sized balls. Cover again and let them rest.

Filling

  1. Peel and clean the fresh pigeon peas/ Lilva. Wash and drain them. Do the same for the green peas.

  2. Blanch these together for 10 minutes, set them aside to cool down completely.

  3. Once they are cooled, crush them together either using a mortar pestle or in a food processor. They must have some texture and not turn into a paste. Set this aside.

  4. Heat oil in a non stick pan ( the Lilva/ pigeon peas tend to stick so use a non stick pan). Once the oil is hot, add asafoetida, cumin seeds. Let them crackle.

  5. Next add ginger and green chili paste. Cook them for a few minutes. Add turmeric powder. Sauté for a minute.

  6. Add roasted white sesame seeds and the coconut. Mix well.

  7. Next, add the crushed pigeon peas/ Lilva and the green peas. Sauté these together for 5-6 minutes.

  8. Add salt. Cover and cook for 2-3 minutes. Stir again. Again cover and cook.

  9. Add chopped cashews, sugar and chaat masala. Mix well.

  10. Add lemon juice and chopped coriander leaves. Mix well. Turn off the flame. The filling is ready.

Assemble and fry

  1. Divide the filling into 8-9 lemon sized balls as well.

  2. Now, roll all the balls of dough to a diameter of 2.5" to 3".

  3. Place the ball of the filling in the center of the rolled dough. close it tightly. Do the same for all the dough balls. set them aside while you heat the oil to fry the kachoris.

  4. Now fry the kachoris on low flame as they must crisp up and the color must remain light golden brown.

  5. It took me about 15 minutes for frying a batch of 8-9 kachoris. Drain the fried kachoris on absorbent tissues.

  6. Serve them hot with chutney and tea/ coffee.

Recipe Notes

You can store the filling for up to 2 days in the refrigerator.
You can skip the lemon juice in the dough, but it makes the dough white and crisper on frying. 
Fresh Lilva/ pigeon peas can be cleaned and stored in the freezer all year around like green peas.

Love,
Shreya 🙂

Pin it here for later?!

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Adapted from YouTube.

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is rich, creamy and delicious Indian sweet that has a great texture. It is absolutely melt in the mouth good and very addictive ;P 

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is very easy to make and needs very little prepping. A traditional occasion like Ganesh Chaturthi calls for a special treat, these kesar modaks fit the bill perfectly! The aroma of modaks by itself reminds of Ganesha ji and I can’t seem to stop at one! 10 days of Ganesh Chaturthi festivities and about 100 modaks later, I’m still game for some more!!

The variety that one finds with modaks these days in sweet marts is infinite. All sorts of flavors and colors are really so tempting. But what intrigues me the most is the shape of these modaks. I just love how beautiful they look, the perfection behind each Modak is so breath taking! Anyways, you can achieve that with the moulds that are available these days in shops.

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is made easily using just a few ingredients from the pantry. This means you can make these to offer to the Lord during the festivities without much difficulty. Times of festivities are pretty busy in any Indian household and being to whisk up traditional goodies in the comfort of your home is priceless.

These modaks do not have preservatives or any kind of flavor enhancing agents, hence they are the healthy way to go. Since I’m fond of the basic flavored modaks rather than the fusion ones, I’ll share the recipe of kesar modaks. This recipe is adapted from my recipe for basic Burfi.

Kesar Mawa Modak | Gluten free Saffron Fudge

Let’s start with bringing all the ingredients to room temperature.

Break mawa/ khoya into pieces. Heat a large pan.

Place these pieces in the pan, let them melt on low flame.

Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge

Once the mawa has melted, add powdered sugar, kesar dissolved in milk, cardamom powder and food color. Mix well.

Kesar Mawa Modak | Gluten free Saffron Fudge

Keep stirring on low flame until the sugar dissolves. The mixture will loosen up some more as the sugar melts into it. Keep stirring continuously on low flame.

Kesar Mawa Modak | Gluten free Saffron Fudge

The mixture will become frothy. Do not stop stirring.

Keep stirring on low flame for the next 8-10 minutes.

This mixture will thicken now and leave the sides of the pan. It’s consistency should be like that of a loose dough.

Remove it in a plate and let it come to room temperature.

Kesar Mawa Modak | Gluten free Saffron Fudge

This mixture will be like a dough, using the moulds, make modaks of any size you prefer.

Follow the steps in the below pictures to make the perfect shapes. I’ve used modaks moulds.

Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge

Use a little ghee to grease these moulds to enable easy unmolding once they have take the shapes.

Kesar Mawa Modak | Gluten free Saffron Fudge

Serve these fresh and enjoy the soft, delicious modaks and offer them to Lord Ganesha.

Let these modaks sit in the refrigerator for 10-15 minutes before serving if the climate is very hot and humid.

They stay fresh in the refrigerator for 2-3 days in an airtight container.

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 10 large or 15 small modaks

Kesar Mawa Modak | Gluten free Saffron Fudge is rich, creamy and delicious Indian sweet. We have used just 5 ingredients to make these.

Ingredients

  • 200 gms mawa/ khoya
  • 7 tbsp. powdered sugar
  • 1/4 tsp. cardamom powder
  • few strands of saffron/ kesar dissolved in
  • 3 tsp. warm milk
  • 2 drops yellow food color, gel based (optional)
  • ghee to grease the moulds

Instructions

  1. Let's start with bringing all the ingredients to room temperature.
  2. Break mawa/ khoya into pieces. Heat a large pan.
  3. Place these pieces in the pan, let them melt on low flame.
  4. Once the mawa has melted, add powdered sugar, kesar dissolved in milk, cardamom powder and food color. Mix well.
  5. Keep stirring on low flame until the sugar dissolves. The mixture will loosen up some more as the sugar melts into it. Keep stirring continuously on low flame.
  6. The mixture will become frothy. Do not stop stirring.
  7. Keep stirring on low flame for the next 8-10 minutes.
  8. This mixture will thicken now and leave the sides of the pan. It's consistency should be like that of a loose dough.
  9. Remove it in a plate and let it come to room temperature.
  10. This mixture will be like a dough, using the moulds, make modaks of any size you prefer.
  11. Follow the steps in the above pictures to make the perfect shapes. I've used modaks moulds.
  12. Use a little ghee to grease these moulds to enable easy unmolding once they have take the shapes.
  13. Serve these fresh and enjoy the soft, delicious modaks and offer them to Lord Ganesha.
  14. Let these modaks sit in the refrigerator for 10-15 minutes before serving if the climate is very hot and humid.
  15. They stay fresh in the refrigerator for 2-3 days in an airtight container.

Notes

Use color if you prefer. It's important to cook this mixture on low flame, else this will simply burn. Increase the quantity of sugar if you prefer these more sweeter.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/08/27/kesar-mawa-modak-gluten-free-saffron-fudge/

Love,
Shreya 🙂

Pin it here for later?!!

Kesar Mawa Modak | Gluten free Saffron Fudge

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are very popular in Maharashtra. They are a traditional preparation and have a very delicious, spicy flavor 🙂 Small, soft brinjals are stuffed with a coconut based stuffing and then cooked in the semi dry gravy.

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are a very popular preparation in Maharashtra specially during festivals or weddings. This preparation is usually enjoyed with Jowar Bhakri (millet flatbread), crushed onions and some thecha (Maharashtrian green chili relish). Trust me, it’s such a heavenly combo and the flavors are absolutely earthy and rustic.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are one of the few things which I can have whenever you ask me to, it’s that delicious. Although I have served these with some regular whole-wheat rotis and some onion rings and green chilies, they still make such an delicious meal. The earthy flavors of coconut, garlic, cumin, etc. make for the perfect spice blend. The texture too is really nice, pair them with rotis or rice.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Anyways, let get started. This preparation is a little involved but pretty straight forward too.

In a blender jar, grind together the desiccated coconut, cumin seeds and sesame seeds to a coarse powder.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Then add chopped coriander leaves and garlic to the powder and grind everything to a coarse paste. Do not add water while grinding this paste.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Heat 1 tbsp. oil in a pan. Once it’s hot, add asafoetida and chopped onions. Sauté the onions until they are translucent.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Add chopped tomatoes next, cook them until they are mushy and the oil separates.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Add the ground paste and sauté for a few minutes. Add goda masala, roasted peanut powder, turmeric, jaggery, red chili powder and salt to taste. Mix well.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Cook this mixture for 4-5 minutes. Then turn off the gas. Let this mixture cool down completely.

Wash, pat dry small brinjals. Prep them, keep the stem intact. Make vertical slits and stuff it well with the ready masala.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Follow the above step for all the brinjals. set them aside.

Add about 2 cups of water in the same pan in which the masala stuffing was made, bring it to a boil. Turn off the heat and set it aside.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Heat 1 tbsp. oil in another pan. Once it’s hot, add the stuffed brinjals and sauté them until they turn brown on all sides.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Next, add the boiled water and salt to taste to the brinjals. Cover and simmer the brinjals in the water until they are cooked and the gravy has thickened. It took me about 15-18 minutes for the brinjals to cook and the gravy to thicken.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Serve piping hot with roti/ bhakri or some steamed rice.

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: serves 2-3 people

Bharli Vangi or Maharashtrian Style Stuffed Brinjals are a traditional dish from Maharashtra flavored with coconut, sesame and spices. They are absolutely lip smacking yummy!

Ingredients

  • 7 nos. small brinjals/ eggplants
  • 2 nos. medium onions, finely chopped
  • 1 no. tomato, finely chopped
  • 1 tbsp. goda masala
  • 1/2 tsp. turmeric powder
  • a pinch of asafoetida
  • 1/2 tsp jaggery
  • 2 tbsp. roasted peanuts powdered
  • 1 tbsp. oil
  • salt to taste
  • For the paste-
  • 2-3 tbsp. desiccated coconut
  • 1 tbsp. white sesame seeds
  • 1 tbsp. cumin seeds
  • 14-15 nos. cloves of garlic
  • 6-7 tbsp. chopped coriander leaves

Instructions

    For the paste
  1. In a blender jar, grind together the desiccated coconut, cumin seeds and sesame seeds to a coarse powder.
  2. Then add chopped coriander leaves and garlic to the powder and grind everything to a coarse paste. Do not add water while grinding this paste.
  3. Heat 1 tbsp. oil in a pan. Once it's hot, add asafoetida and chopped onions. Sauté the onions until they are translucent.
  4. Add chopped tomatoes next, cook them until they are mushy and the oil separates.
  5. Add the ground paste and sauté for a few minutes. Add goda masala, roasted peanut powder, turmeric, jaggery, red chili powder and salt to taste. Mix well.
  6. Cook this mixture for 4-5 minutes. Then turn off the gas. Let this mixture cool down completely.
  7. Wash, pat dry small brinjals. Prep them, keep the stem intact. Make vertical slits and stuff it well with the ready masala.
  8. Follow the above step for all the brinjals. set them aside.
  9. Add about 2 cups of water in the same pan in which the masala stuffing was made, bring it to a boil. Turn off the heat and set it aside.
  10. Heat 1 tbsp. oil in another pan. Once it's hot, add the stuffed brinjals and sauté them until they turn brown on all sides.
  11. Next, add the boiled water and salt to taste to the brinjals. Cover and simmer the brinjals in the water until they are cooked and the gravy has thickened. It took me about 15-18 minutes for the brinjals to cook and the gravy to thicken.
  12. Serve piping hot with roti/ bhakri or some steamed rice.

Notes

1. I have used small purple brinjals. 2. You can use small green ones too. 3. Add more water if you want to adjust the consistency of the gravy when serving with rice.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/08/07/bharli-vangi-maharashtrian-style-stuffed-brinjal/

Love,
Shreya 🙂

Pin it here for later?!

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Adapted from Maharashtrian recipes online.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is spicy, filled with so much flavor and tastes absolutely delightful with some hot tea or coffee!! 

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is a famous street food from Hyderabad and the people swear by them 🙂 Most evenings are spent relishing these Bhajjis with a cup of tea or coffee, specially during the rainy season!! The pairing of these crunchy, crispy and spicy fritters or Bhajjis and the hot beverage can make anyone hungry 😉

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is made with large Bhavnagri Chilies and they are slit lengthwise in the center and filled with a tangy, spicy, nutty paste and then the chilies are dipped in a thick batter of chickpea flour and deep fried!!!! Bliss! I can finish an entire plateful in one go, lol!! They are very spicy, no doubt 😉

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

I serve these with a spicy raw mango chutney, and some chaat masala sprinkled in the top. A bit chopped onions on top these fritters are just another texture that goes so well with the crispy treats 🙂

Let’s make some Bhajjis….

Wash and pat dry whole Bhavnagri chilies. Slit them lengthwise and de-seed if you prefer slightly less spicy. Follow this for the entire batch.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take khopra/ dry coconut slices in a pan, sauté them over medium heat for 2-3 minutes. Take these out of the pan and let them cool down in a bowl.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take the sautéed khopra along with chopped green chilies, fresh coriander leaves, garlic cloves, tamarind pulp and salt in a blender jar and make a smooth paste.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Fill this paste in all the de-seeded chilies.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take besan/ chick pea flour in a large bowl, add sufficient water, salt to taste and baking soda.

Whisk well to make a thick paste.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Heat sufficient oil in a kadhai/ wok. Once it’s hot enough, dip each stuffed chili in the batter an deep fry one or two at a time on medium flame until golden and crispy.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Serve these piping hot.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 10 fritters

Hyderabadi Mirchi Bhajji/ Fritters are a famous, spicy, deep fried snack from the streets of one of the most iconic Indian city - Hyderabad. They are best paired with a cup piping hot tea or coffee and enjoyed as snacks!

Ingredients

    Filling:
  • 10 nos. Bhaavnagri Chilies
  • 2 tbsp. fresh coriander leaves
  • 2 tsp. chopped green chilies
  • 1/4 cup sliced dry coconut/ khopra
  • 5-6 cloves of garlic
  • 3 tbsp tamarind pulp
  • salt to taste
  • Batter:
  • 1+1/2 cup chickpea flour/ besan
  • salt to taste
  • water as needed
  • 1/4 tsp baking soda

Instructions

  1. Wash and pat dry whole Bhavnagri chilies. Slit them lengthwise and de-seed if you prefer slightly less spicy. Follow this for the entire batch.
  2. Filling:
  3. Take khopra/ dry coconut slices in a pan, sauté them over medium heat for 2-3 minutes. Take these out of the pan and let them cool down in a bowl.
  4. Take the sautéed khopra along with chopped green chilies, fresh coriander leaves, garlic cloves, tamarind pulp and salt in a blender jar and make a smooth paste.
  5. Fill this paste in all the de-seeded chilies.
  6. Batter:
  7. Take besan/ chick pea flour in a large bowl, add sufficient water, salt to taste and baking soda.
  8. Whisk well to make a thick paste.
  9. Heat sufficient oil in a kadhai/ wok. Once it's hot enough, dip each stuffed chili in the batter an deep fry one or two at a time on medium flame until golden and crispy.
  10. Serve these piping hot.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/07/10/hyderabadi-mirchi-bhajji-vegan-gf-make-hyderabadi-mirchi-wada/

Love,
Shreya 🙂

Pin it here for later?!

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Adapted from youtube.

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe is one of the most popular dips or accompaniments served with idlis, dosas or wadas across all Udupi style restaurants in Mumbai. It tastes very delicious and is very simple to nail! 🙂 

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe even pairs deliciously with some Adai dosa which is made with mixed lentils and rice. It needs no fermentation either and is rather healthy 🙂 Coming to this white coconut chutney, it really looks very simple and almost plain Jane kinds but that’s not true. One spoonful of this stuff and you will be addicted! It has a mild punch and an tangy aftertaste, you’ll soon know how??! 😉

Before I forget, this crispy, golden brown dosa in the pictures is made using my no-fail homemade Idli-dosa batter, recipe for which is right here!

Also, try my recipes for,

Tomato Onion Chutney
Green Coconut Chutney
Instant Tiffin Style Sambhar

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe uses the most basic pantry essentials and takes under 30 minutes to prepare from scratch!  The only difficult part (for me) is to get that coconut out of its shell! My trusty help almost always is around to do the task and from there on I’m pretty comfortable 😉

Anyways, if you’ve tasted this chutney before over at a Udupi joint, you’ll know that the texture is really smooth and the consistency is slightly thin and runny. That’s how it’s supposed to be. Make it too thick and you wont like the texture. Make it too runny and it will drown your Idli/ dosa. So just eyeball the quantity of water while you are grinding this chutney!

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Looks interesting right??!!! But the most interesting part is that my Mom can break a coconut in two clean portions in one shot! I witnessed it just last week when she was visiting me! Bammm! And we have two halves! Just like that 🙂 Mummy ka magic, lol! They looked so good, I did an impromptu ingredient flat lay, styled and shot, all in under 5 minutes flat! You gotta do what you gotta do 😉

Anyways, let’s do this.

For the Chutney

Break the coconut, wash it and chop it or grate it. Set it aside.

Heat oil in a small tadka pan. Sauté the white lentils (tukda urad dal) in the oil until it’s aromatic but make sure it doesn’t turn brown. It should remain pale.

Next, take the coconut, sautéed lentils (urad dal) with its oil, salt to taste, dalia, tamarind pulp and water as needed to blend these into a smooth paste.

Add some more water if needed to make it slightly runny.

For the Tempering

Heat the oil in a small tadka pan, add hing, mustard seeds, curry leaves, methi seeds and whole red chilies. Let them splatter about for a minute and the add this to the chutney. Mix well. Serve with Idli or dosa.

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

Yield: 200 grams approximately

A typical, easy to make, everyday South Indian accompaniment made with fresh coconuts and mild spices that tastes delicious with idlis (lentil cakes), dosas (lentil crepes) and wadas (lentil fritters).

Ingredients

    For Chutney
  • 1 nos. large coconut
  • 1 tbsp. refined oil
  • 2 tsp white skinned lentil (tukda urad dal)
  • salt to taste
  • 2 tbsp. dalia (split roasted chickpeas)
  • 2 tbsp. tamarind pulp
  • For Tempering
  • 2 tbsp. refined oil
  • a handful of curry leaves
  • 1/4 tsp methi seeds
  • 1/2 tsp mustard seeds
  • a pinch of hing
  • 4-5 nos. whole red chilies

Instructions

    For the Chutney
  1. Break the coconut, wash it and chop it or grate it. Set it aside.
  2. Heat oil in a small tadka pan. Sauté the white lentils (tukda urad dal) in the oil until it's aromatic but make sure it doesn't turn brown. It should remain pale.
  3. Next, take the coconut, sautéed lentils (urad dal) with its oil, salt to taste, dalia, tamarind pulp and water as needed to blend these into a smooth paste.
  4. Add some more water if needed to make it slightly runny.
  5. For the Tempering
  6. Heat oil in a small tadka pan, add hing, mustard seeds, curry leaves, methi seeds and whole red chilies. Let them splatter about for a minute and the add this to the chutney. Mix well. Serve with Idli or dosa.

Notes

Use fresh coconuts. You can add green chilies to the chutney if you wish. This chutney stays fresh for 2 days when refrigerated. Do not store in stainless steel vessels, use porcelain jars.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/04/27/udupi-restaurant-style-coconut-chutney-white-coconut-chutney-recipe/

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Love,
Shreya 🙂

Pin it here for later?!
Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Adapted from ruchkar mejwani.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla is a delicious snack from the state of Gujarat. It tastes slightly sweet and tangy at the same time. Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla has a spongy and soft texture which is very appetizing.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Gujarati Khaman Dhokla is an instant recipe and is made by steaming gram flour or as known as ‘besan’. The Khaman or Dhokla is made with a spiced batter made with gram flour which contains ginger, green chilies and some more ingredients that add the tang and flavor to every bite 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

People love them as snacks to serve with tea, coffee, etc. Gujarat is famous for various snacks made of gram flour, Khandvi is another example of one such exotic and delicious snack! These snacks are really easy to make but proportions do matter which is why I thought of sharing this recipe of Khaman Dhokla today. 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

This Dhokla is usually served with a dip/ chutney of sesame oil and chili powder. However, we live it with a spicy green chutney/ dip and lots of green chilies. I even add a ton of sesame seeds to the tempering tadka!! I find that crunch very appealing and even my hubby enjoys the crunch with the spongy texture of the Khaman.

There are many recipes that are made in the microwave, termed as instant Dhokla which is made in the microwave. I believe in making things the authentic way and prefer the traditional steaming method. Personally, it just takes about an extra 15 minutes in the steaming method and I will happily devote them to make something delicious!

Now we start the step by step recipe.

For the Batter.

Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Add ginger and green chili paste and lemon juice.

Add water a little at a time and make thick, smooth yet flowing batter.

Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.

Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.

Boil 2 cups of water in the steamer or pressure cooker.

Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

To Steam. 

Pour the batter into the prepared plate/ tin.

Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.

Place the lid loosely to cover the steamer/ pressure cooker.

Steam the Dhokla for 20 minutes on medium flame.

To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

For the Tempering.

Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Serve with your favorite dip.
Imli ki Chutney 
Sookhi Lal Chutney
Hari Chutney

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8-9 pieces

Gujarati Khaman Dhokla is a popular snack which is made using besan, spices and curry leaves. It has a tangy, sweet and spicy flavor which is loved by everyone.

Ingredients

    Dhokla
  • 1 cup besan/ gram flour
  • 1/4 tsp turmeric powder
  • 2 + 1/2 cup water approx.
  • salt to taste
  • 3/4 tsp eno fruit salt
  • 1/2 tsp lemon juice
  • a pinch of hing
  • 1 tsp ginger-green chili paste
  • Tempering
  • 2 tbsp. oil
  • 1/2 tsp mustard seeds
  • 1 tsp sesame seeds
  • a pinch of hing
  • 5-6 sliced green chilies
  • 1/4 tsp sugar
  • a handful of curry leaves

Instructions

    For the Batter
  1. Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.
  2. Add ginger and green chili paste and lemon juice.
  3. Add water a little at a time and make thick, smooth yet flowing batter.
  4. Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.
  5. Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.
  6. Boil 2 cups of water in the steamer or pressure cooker.
  7. Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.
  8. To Steam.
  9. Pour the batter into the prepared plate/ tin.
  10. Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.
  11. Place the lid loosely to cover the steamer/ pressure cooker.
  12. Steam the Dhokla for 20 minutes on medium flame.
  13. To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.
  14. Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.
  15. For the Tempering.
  16. Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Notes

Best consumed fresh. Do not rest the batter after adding the ENO. Steam it immediately.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/04/02/khaman-dhokla-recipe-make-gujarati-khaman-dhokla/

 

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Love,
Shreya 🙂

Pin it here for later?!
Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

 

 

 

Rava Idli Recipe | Instant Rava Idli Recipe

Some recipes are so satisfying that you wish to make them again and again. Rava Idli Recipe | Instant Rava Idli Recipe is one such breakfast option for us. Easy to make and needs barely 30 minutes of prepping. 

Rava Idli Recipe | Instant Rava Idli Recipe

These Rava Idlis are soft, fluffy and very delicious 🙂 I usually pair this with Sambhar and sometimes with coconut chutney (all 3 of them are my Mom’s recipe). I can live on them! The Sambhar is also an instant recipe. All one has to do is pressure cook everything! Yes, it’s a kind of a tiffin Sambhar. The chutney, now that’s something which is so delicious, it’s a no brainer and take 10 minutes!! An entire breakfast spread in an hour, tops! Weekend goals??! Sorted!

Rava Idli Recipe | Instant Rava Idli Recipe

Yes, I like a ton of curry leaves in my South Indian cooking. And rightly so! It adds such a depth of flavor and a ton  of earthiness. I love it 🙂 Oh and yes, the little veggies that you see floating in my Sambhar are small florets of cauliflower, small carrot sticks and some French beans. You can add pumpkin, ash gourd or even some brinjals if you wish to add more veggies.

Coming to the Rava Idli recipe, it’s basically really simple. But as every simple recipe out there, this one too needs a bit of focus. The proportion is everything! Mess that and you’ll not get these beautiful white Rava idlis.

We will start with the recipe for the Idli.
First, we will dry roast the Rava/ semolina for 3-5 minutes. Ensure that the flame is on a low setting.
The color of the Rava/ semolina must not change.
Next, add curd and salt to the toasted Rava/ semolina.
Mix well. Add water and eno fruit salt.

Rava Idli Recipe | Instant Rava Idli Recipe
Mix well until smooth.
Cover the bowl and let the batter rest for 30 minutes.
Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
Steam the idlis for 12-15 minutes on medium flame.
Rava Idli Recipe | Instant Rava Idli Recipe
Rava Idli Recipe | Instant Rava Idli Recipe

Serve hot with accompaniments.

For the Sambhar
Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
Now to temper the sambhar, heat oil in a small pan. Add all the ingredients listed above ‘for tempering’ to the hot oil and let them splatter for about 2 minutes.
Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Rava Idli Recipe | Instant Rava Idli Recipe

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Yield: 10-11 medium sized idlis

Rava Idli - A light, quick and delicious take on South Indian favorite, steamed rice and lentil cakes makes for ideal breakfast or a complete meal.

Ingredients

    Idli
  • 1 cup fine Bombay Rava/ semolina
  • 1 cup thick curd
  • salt to taste
  • 1/4 cup + 2 tbsp. water
  • 1/4 tsp eno fruit salt
  • Sambhar
  • 3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
  • 2+1/2 cup water
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 cup chopped tomato
  • 1/2 cup sliced onions
  • 1/2 cup cubed lauki (bottle gourd, one can add more veggies of your choice)
  • 1/4 cup tamarind pulp
  • 1/2 tsp grated jaggery
  • 2 tsp Sambhar powder (I use MTR)
  • 6-7 curry leaves
  • For tempering:
  • 3 tbsp. oil
  • 1/2 tsp mustard seeds (rai)
  • A pinch of hing (asafoetida)
  • 2-3 whole ber mirchi
  • A few curry leaves

Instructions

    Idli
  1. First, we will dry roast the Rava/ semolina for 3-5 minutes.
  2. Ensure that the flame is on a low setting.
  3. The color of the Rava/ semolina must not change.
  4. Next, add curd and salt to the toasted Rava/ semolina.
  5. Mix well. Add water and eno fruit salt.
  6. Mix well until smooth.
  7. Cover the bowl and let the batter rest for 30 minutes.
  8. Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
  9. Steam the idlis for 12-15 minutes on medium flame.
  10. Once the idlis have steamed, remove the plates from the cooker.
  11. Let them cool for a couple of minutes before removing the idlis from their cavity.
  12. Serve with Sambhar and Chutney.
  13. Sambhar
  14. Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
  15. Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
  16. The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
  17. Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
  18. Tempering
  19. Heat oil in a small pan. Add all the ingredients listed above 'for tempering' to the hot oil and let them splatter for about 2 minutes.
  20. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Notes

Proportions are key, so follow the recipe correctly. Do not store the batter in the refrigerator as it gives the best results when fresh.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/03/27/rava-idli-recipe-instant-rava-idli-recipe/

Rava Idli Recipe | Instant Rava Idli Recipe

Love,
Shreya

Pin it for later?!

error: Content is protected !!