Category: Vegan Recipes

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a light, non fried snack. You can even call it a savory trail mix of sorts. It pairs well with some tea or coffee. This is very easy to make and tastes absolutely yummy! 🙂 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is super yummy. It’s so addictive, I, for one can’t seem to stop munching on this if I’ve made some of this chivda. I make a large batch thinking it will last me a week or more, but I seem to finish it within 2-3 days! I guess the only reason why I particularly love this chivda is because it barely has any oil as opposed to the store bought variants.

The store bought chivdas are a strict no for me, simply because find them oily and too salty. My Roasted Murmura Chivda Recipe | Puffed Rice Chivda on the other hand is light as air!

Roasted Murmura Chivda Recipe | Puffed Rice Chivda 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is actually a family recipe. I’ve simply followed what my Mom instructed me to go on adding to make this chivda. I’ve been eating it since I was a kid, first at my maternal granny’s place because my aunts made the best chivda ever! Then my Mom would make the same thing back home too.

So, I had to learn to make it post my marriage simply because I missed it! After I had made it a couple of times, I realized that is easier to make this than kneading a dough!

This comparison because in my initial months of cooking, some 6 and half odd years ago, I had a terrible time kneading a dough for roti or paratha! So being able to knead a decent dough became my benchmark for the first few months, lol!! Yes, I had a tough time with that. Gladly, that’s behind me now and it’s safe to say I make the best rotis ever!! My Mom and the mister, have both given their nods! Rather enthusiastically, I’d say! 😉

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda can made in many ways. Every family has a different recipe even if they differ ever so slightly!! The thing is I have reduced the additives or the munchies that can go in this chivda or trail mix. Simply because the more munchies I needed to add meant the more frying it involved. That definitely meant all the more oil!

So I stick to munchies that can be pan roasted, but if you have an air fryer then you can add any number of fryums, munchies, etc. I don’t so I refrain from going over with them.

Anyways, let’s get going then. There maybe way too many steps to be followed here but trust me, it makes the job easier. It’s a bit involved but definitely a 30-40 minute task for a week full of yumminess! 😉

Sieve the murmura/ puffed rice once.

Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted murmura/ puffed rice in a plate and set it aside.

In the same wok, dry roast peanuts until slightly brown and crunchy.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted peanuts on a plate and set them aside.

In a pan, brush some oil and roast the papads/ poppadums’ until golden.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Set the roasted papads/ poppadums’ aside too until they crisp up. Let them cool down then break them into bite sized pieces.

Now, heat the wok again and add oil.

Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.

Next add turmeric powder and curry leaves.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Let these crackle too for a few seconds.

Next, add the roasted peanuts. Mix well.

Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.

Add the papad/ poppadum pieces. Mix gently and avoid breaking them.

Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a non fried, easy to make snack for Diwali, Holi or for everyday tea time munching.

Ingredients

  • 250 gms murmura/ puffed rice
  • 1 cup peanuts (keep the skin on)
  • 3-4 papads/ poppadums''
  • 2 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • a sprig of curry leaves
  • salt to taste
  • kala namak/ pink Himalayan salt to taste
  • 1/2 tsp chaat masala

Instructions

  1. Sieve the murmura/ puffed rice once.
  2. Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.
  3. Remove the roasted murmura/ puffed rice in a plate and set it aside.
  4. In the same wok, dry roast peanuts until slightly brown and crunchy.
  5. Remove the roasted peanuts on a plate and set them aside.
  6. In a pan, brush some oil and roast the papads/ poppadums' until golden.
  7. Set the roasted papads/ poppadums' aside too until they crisp up. Let them cool down then break them into bite sized pieces.
  8. Now, heat the wok again and add oil.
  9. Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.
  10. Next add turmeric powder and curry leaves.
  11. Let these crackle too for a few seconds.
  12. Next, add the roasted peanuts. Mix well.
  13. Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.
  14. Add the papad/ poppadum pieces. Mix gently and avoid breaking them.
  15. Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.
  16. Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Notes

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

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Love,
Shreya 🙂

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Roasted Murmura Chivda Recipe | Puffed Rice Chivda

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.

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Love,
Shreya 🙂

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Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Adapted from Maharashtrian recipes online.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is one of my favorite snacks or quick fix meals. It is super spicy, has a ton of texture and every bite is full of flavor. I am sharing an easy recipe to make this at home using sprouted legumes. 

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is a staple breakfast or snack in all of Maharashtra, specially in Pune, Mumbai  and Kolhapur. It is everyone’s favorite go to snack after vada pav!! Misal is basically a curry, slightly thinner in consistency and is made with sprouted legumes. The Kolhapuri version (Kolhapur is a city in Maharashtra) curry has a lot of spice, it is basically red in color because of all the red chili powder, often known as tambda ( which means red in Marathi). The Puneri version is a bit milder, I have tasted it just once and honestly, I didn’t like it! So I have not got much information on that to go on about.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is served in a very typical way. I simply love how a basic stainless steel platter with sections is used to serve this fiery curry along with pav bread (again a staple in Maharashtra), topped with finely chopped onions and a generous handful of chivda or mixture (spicy Indian Trail mixes). I mean this combo is definitely not for the faint hearted. Kolhapuri Misal is fire! It’s often nicknamed zhanzhanit (meaning extremely spicy and hot in Marathi). True to that, this dish is very spicy and hot! I mean look at the fiery color of the kat (the teekhat or spicy gravy of the curry) that is served on the side to be added while enjoying with Pav.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is made using a very typical Maharashtrian spice mix called Misal Masala. I have used a store bought mix which I purchased here in Mumbai itself. Try to buy this mix from a typical Maharashtrian area or brand. That will ensure authentic flavor. Also, this recipe does call for a little more oil and spices and there no alternate to that, so I will follow the authentic way of making it!

Recipe link to home made Pav. However have used store bought for these pictures;)

Let us make some Misal!!

Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.

Kolhapuri Misal Pav | How to make Misal Pav

Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.

Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.

Kolhapuri Misal Pav | How to make Misal Pav

Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.

Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Once ready, serve in individual plates with some pav. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: serves 3-4

A spicy, flavorful Maharashtrian snack, Misal Pav is absolutely mouthwatering. It is vegan and gluten free and comes together in minutes!

Ingredients

  • 300 gms mixed sprouts (I have used store bought)
  • 3 cups water + extra to correct the consistency of the gravy
  • 4 tbsp refined oil
  • a pinch of asafoetida/ hing
  • 1/2 tsp. cumin seeds
  • 1 nos. large onion, finely chopped
  • 1.5 tbsp. garlic paste
  • 1 tsp. ginger paste
  • 3 nos. large ripe tomatoes. finely chopped
  • salt to taste
  • 1 tsp. red chili powder
  • 1 tsp. kashmiri red chili powder
  • 1.5 tsp. coriander powder
  • 1.5 tsp. cumin powder
  • 3 tsp. Misal masala
  • mixed mixture/ chivda + few lemon wedges + chopped onions + chopped coriander for garnish
  • Pav bread to serve as sides

Instructions

  1. Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.
  2. Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.
  3. Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.
  4. Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.
  5. Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.
  6. Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.
  7. Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.
  8. Once ready, serve in individual plates with some pav.
  9. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Notes

Tastes best when served hot and fresh.

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Shreya 🙂

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Kolhapuri Misal Pav | How to make Misal Pav

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe is one of the most popular Indo Chinese soups. It tastes delicious and the crunchy noodles on the top are the best bit!!

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe can be made with boiled and shredded chicken or  steamed prawns too but I’ve always preferred this vegetarian version. It’s packed with crunchy veggies of my choice!! It has been my favorite forever, I always end up ordering it when we are visiting our favorite Chinese place! 🙂

This soup has to be my go to comfort food when I’m suffering from stuffy nose or a bad throat infection! All that ginger and garlic almost works like a magic potion 😉 And the veggies sure fill me up when I’m not in the mood to eat anything heavier. I also rely heavily on my Mexican Vegetable Soup to cure the sniffles 🙂 It’s a completely different flavor profile and again full of veggies, it’s amazing what some basic ingredients can do!

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe making this soup at home is so easy and I’m always up for a bit of chopping to prep the veggies. I don’t use any chopper, it’s just sitting idle in the pantry, lol! I usually add carrots, French beans, mushrooms, cabbage, capsicum, spring onions, broccoli and anything else that is sitting in the refrigerator! That’s the beauty of this recipe. I love the flavor of ginger and garlic in this soup and I add them generously. Needless to say that the fried noodles added on top of the soup while serving it is absolutely genius! The crunch from the noodles along with the half cooked veggies is just so appetizing!

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Let’s make some piping hot soup 🙂

Wash, dry and chop all the veggies very finely. Set these aside.

Take water in a bowl and add corn starch, mix these to make smooth slurry. Set it aside too

Chop green chilies, fresh ginger and garlic finely. Set these aside too.

Heat oil in a wok, in the meanwhile, dust the boiled noodles with some APF/ corn flour or rice flour, mix well and fry the boiled noodles until crispy and golden.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Drain the fried noodles on some absorbent kitchen paper. Set them aside.

In the same hot, add chopped green chilies, garlic and ginger. Sauté them for 2-3 minutes.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Next, add the spring onion whites and sauté for another 2 minutes. Season with salt and black pepper.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Next, add all the chopped veggies except the greens from the spring onions. Toss all the veggies on high flame for 3-4 minutes stirring continuously.

Add soy sauce, vinegar and green chilly sauce. mix well

Add the corn starch slurry and plain water. Stir well to ensure there are no lumps. Add a pinch of sugar (optional).

Let the soup come to a boil, then simmer it for 3-4 minutes on medium flame.

Serve the soup piping hot, topped with fried noodles and chopped spring onion greens.

This soup is best consumed fresh.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Restaurant Style Vegetable Manchow soup is spicy, crunchy and packed with delicious veggies. This makes for ideal meal in itself. The crispy noodles on the top are my favorite!

Ingredients

  • 2 tbsp. finely chopped cabbage
  • 2 tbsp. finely chopped carrots
  • 2 tbsp. finely chopped capsicum
  • 2 tbsp. finely chopped mushrooms
  • 2 tbsp. finely chopped french beans
  • 2 tbsp. finely chopped broccoli
  • 2 tbsp. each finely chopped spring onion, keep the greens seperately
  • 1 tsp. each finely chopped ginger, garlic and green chilli
  • salt and black pepper to taste
  • 2 cups plain water
  • 2 tbsp. corn starch + 1/2 cup water (to make the slurry)
  • 1 tsp. dark soy sauce
  • 1 tsp. vinegar
  • 1 tsp. green chilly sauce
  • a pinch of sugar (option)
  • 1 cup boiled noodles
  • 4-5 tbsp. oil

Instructions

  1. Wash, dry and chop all the veggies very finely. Set these aside.
  2. Take water in a bowl and add corn starch, mix these to make smooth slurry. Set it aside too
  3. Chop green chilies, fresh ginger and garlic finely. Set these aside too.
  4. Heat oil in a wok, add boiled noodles, fry them until crispy and golden.
  5. Drain the fried noodles on some absorbent kitchen paper. Set them aside.
  6. In the same hot, add chopped green chilies, garlic and ginger. Sauté them for 2-3 minutes.
  7. Next, add the spring onion whites and sauté for another 2 minutes. Season with salt and black pepper.
  8. Next, add all the chopped veggies except the greens from the spring onions. Toss all the veggies on high flame for 3-4 minutes stirring continuously.
  9. Add soy sauce, vinegar and green chilly sauce. mix well
  10. Add the corn starch slurry and plain water. Stir well to ensure there are no lumps. Add a pinch of sugar (optional).
  11. Let the soup come to a boil, then simmer it for 3-4 minutes on medium flame.
  12. Serve the soup piping hot, topped with fried noodles and chopped spring onion greens.
  13. This soup is best consumed fresh.

Notes

You can add boiled and shredded chicken in place of veggies or even some seafood. Add more spices if you like, but this recipe does make a pretty hot and spicy Manchow soup.

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Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Love,
Shreya 🙂

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Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

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.
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Shreya 🙂

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

Adapted from youtube.

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles are spicy, sour and sweet leaving you refreshed in these sunny summer days. These are totally addictive and absolutely delicious. 🙂 

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles are made from scratch and I have flavored them with lots of fresh spices and lemon juice. They taste just like the ones I’ve enjoyed at Juhu beach all these years. Kala Khatta is my favorite flavor, hands down when I’m thinking of ‘gola‘ or ‘chuski‘ (Indian popsicles). I can probably have 2-3 at one go and still long for more, hahah!! Although, a mixed flavored gola is just as good with a ton of spice powder/ Chaat masala sprinkled all over!! I’m salivating just as I type this draft, lol!!

You know I love popsicles, right?! Here are a few easy ones which will tide you over these summers 😉
Mango Kiwi Pops
Detox Pops
Orange Pops
Volcano Pops

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Kala Khatta can be made easily at home with fresh Jamun/ Indian Java Plum fruits. They are available in plenty around this time in Indian, that is the end of May through mid June. Yes, they are available for a really short time and I make the most of this time! You must try my Jamun Panna / Java Plum cooler. 

Let’s make some pops…

Wash the jamuns. Wash a handful of mint leaves.
Boil water in a pan.
Season the boiling water with salt. Add sugar, mint leaves and the jamuns.
Let them boil together until the jamuns become mushy and soft.
Turn off the flame, let this concoction come to room temperature.
Sieve the concoction and collect the puree in a bowl.
Discard the mint leaves along with the jamun seeds and leftover peels, etc.
Add lemon juice, kala namak, roasted cumin powder, chaat masala to the pulp.
Mix well.
You can add more sugar if needed as per your taste.
Pour this mixture into popsicle moulds and add an ice cream stick.
Set them in the refrigerator for 7-8 hours to let them set.
Once set, unmould and enjoy.

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Prep Time: 8 hours, 5 minutes

Cook Time: 20 minutes

Total Time: 8 hours, 25 minutes

Yield: 4-5 pops

Sweet, slightly sour and a tad bit spicy Indian Java Plum/ Jamun Popsicles are so delicious and very refreshing during the sunny days! These are the best Kala Khatta Popsicles one can make at home with just a few basic pantry essentials.

Ingredients

  • 3 cups water
  • a handful of fresh mint leaves
  • 250 gms jamun/ java plum
  • 1/2 tsp salt
  • 6-7 tbsp. sugar
  • juice from 1 lemon
  • 3/4 tsp kala namak/ Himalayan pink salt
  • 3/4 tsp chaat masala
  • 3/4 tsp roasted cumin powder/ bhuna jeera powder

Instructions

  1. Wash the jamuns. Wash a handful of mint leaves.
  2. Boil water in a pan.
  3. Season the boiling water with salt. Add sugar, mint leaves and the jamuns.
  4. Let them boil together until the jamuns become mushy and soft.
  5. Turn off the flame, let this concoction come to room temperature.
  6. Sieve the concoction and collect the puree in a bowl.
  7. Discard the mint leaves along with the jamun seeds and leftover peels, etc.
  8. Add lemon juice, kala namak, roasted cumin powder, chaat masala to the pulp.
  9. Mix well.
  10. You can add more sugar if needed as per your taste.
  11. Pour this mixture into popsicle moulds and add an ice cream stick.
  12. Set them in the refrigerator for 7-8 hours to let them set.
  13. Once set, unmould and enjoy.
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Shreya 🙂

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Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Virgin Mango Mojito | Mango Mojito Recipe

 Virgin Mango Mojito | Mango Mojito Recipe is refreshing, minty and perfect to beat the heat these summers. They are made in a jiffy with my favorite summer produce and I can’t get enough already!  🙂 

Virgin Mango Mojito | Mango Mojito Recipe

Virgin Mango Mojito | Mango Mojito Recipe tastes so delicious, I’m completely hooked! Fresh mango juice from my favorite Alphonso mangoes is the magic ingredient here in this virgin mojito 🙂 Given that this is a virgin mojito, it’s made with fresh fruit juice and carbonated water. Remember my Pomegranate Mojito?! It is still one my most hit recipes!! Even my Kiwi Mojito Pops are such a refreshing way to cool off this summer.

Virgin Mango Mojito | Mango Mojito Recipe

Virgin Mango Mojito | Mango Mojito Recipe was such a fad a couple of years ago when it appeared on the menus of most cafes, bistros and restaurants. It was such a phenomenal flavor and that too with such basic ingredients. I remember us ordering it everywhere we went and we still do sometimes when we’re out. It’s very rare that a teetotaler couple manages to find a great mocktail!

Since, we loved it so much, I’ve made it a few times at home and it’s so satisfying to be able to recreate this with so much ease 🙂 Fun even, muddling the ingredients and mixing a drink is almost therapeutic.

Virgin Mango Mojito | Mango Mojito Recipe

A closer look?! It makes one drool right?! Lol! You should definitely try it out soon.

Let’s make this a quick one! 😉

For the Syrup
Boil equal quantity of sugar and water together to make a simple syrup.
Let it cool completely and set it aside.
You can prepare this syrup and keep it handy in the refrigerator.

For the Base
You can use fresh juice or canned, whatever is available.
I used fresh juice from Alphonso mangoes.
Muddle together fresh mint leaves and lemon wedges.

To serve
Place 4-5 ice cubes in each serving glass, add 2 tbsp. of the muddled mixture.
Add a few extra lemon wedges and mint leaves if you like.
Add the ready sugar syrup according to taste.
Add 1/2 cup of mango juice in each glass.
Finally, add 1/4 cup of carbonated water/ soda water and serve immediately.

Virgin Mango Mojito | Mango Mojito Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3 servings/ glasses

This is a refreshing virgin Mango Mojito, bursting with the flavors of lemon and mint, a more fruity version of the classic virgin mojito! It's made with everyday ingredients and comes together in minutes.

Ingredients

  • 1.5 cups mango juice (I used fresh juice)
  • 3/4 cup soda water/ carbonated water
  • simple sugar syrup as needed (see the steps below to prepare this )
  • 6 nos. lemons (cut into wedges)
  • 1/2 cup fresh mint leaves
  • ice cubes as needed
  • extra slices of lemon and mint leaves if needed

Instructions

    For the Syrup
  1. Boil equal quantity of sugar and water together to make a simple syrup.
  2. Let it cool completely and set it aside.
  3. You can prepare this syrup and keep it handy in the refrigerator.
  4. For the Base
  5. You can use fresh juice or canned, whatever is available.
  6. I used fresh juice from Alphonso mangoes.
  7. Muddle together fresh mint leaves and lemon wedges.
  8. To serve
  9. Place 4-5 ice cubes in each serving glass, add 2 tbsp. of the muddled mixture.
  10. Add a few extra lemon wedges and mint leaves if you like.
  11. Add the ready sugar syrup according to taste.
  12. Add 1/2 cup of mango juice in each glass.
  13. Finally, add 1/4 cup of carbonated water/ soda water and serve immediately.

Notes

This sugar syrup can be made and stored in the refrigerator for up to 2 weeks in a glass jar.

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Virgin Mango Mojito | Mango Mojito Recipe

Love,
Shreya 🙂

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Virgin Mango Mojito | Mango Mojito Recipe

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.

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Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Love,
Shreya 🙂

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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.

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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Love,
Shreya 🙂

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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.

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Rava Idli Recipe | Instant Rava Idli Recipe

Love,
Shreya

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