Gojjawalaki - Karnataka special Pohe recipe

 

Gojjawalaki - gojju + Awalaki - Karnataka dish of Pohe / rice flakes. 

Gojju means - spicy tangy sweet paste 

Awalaki - Pohe / rice flakes 

The Gojju in this dish is nothing but a mixture of water , tamarind extract , Jaggery , rassam masala , salt , turmeric.

 

1 cup medium thick Poha - pulse it on a blender to a texture you see in the picture. 

Mix all the ingredients of the Gojju together ( Spices - take the quantity as per the taste which suits your palette) I keep it little higher on spice and sweet, little low on tangy taste ) 

For 1 cup of rice flakes , use 1.5 cups of water and mix everything in the water except underlined above.

Once you blend the rice flakes add it to this water. 

Mix well. Keep aside for 15-20 min covered with a lid.

All the water will be absorbed by rice flakes and they will puff up. 

Use fork to separate the mixture and it will be of crumble texture. 

Now, make a tadaka - pour little oil in a kadai - Once heated, add Urid daal , Chana daal, peanuts , red chillies , asafoetida , mustard seeds. 

Pour it on the Poha mixture or if you did tadaka in a big kadai - add the Poha mixture to this kadai and mix all well. 

Add chopped coriander leaves before serving. 

It is served cold - so perfect for a meet up / pot luck.  

Thanks for visiting my blog :) left a comment if you try it and like it 😊

#pohe #southindianfood #awalaki 

Green moong lentils Dhokla ( savoury steamed cake )

I can't believe its been so long!! Am coming back after October 2014..... Well it's been lovely years the last three years... My baby just turned 2 yesterday... :)
Decided to be active again...with a full  time job outside and at home lets see how well I can keep this promise to myself :D

Wanted to try this recipe since ages very easy but very healthy ad yummy too

Rich in protein and iron. Only glitch is its not instant....but its worth the wait :-)

so.....here we go!

Ingredients: 

150 gm split green moong daal   ( Green moong  Lentils )
1tsp Soda bicarbonate
salt to taste
1 green chillie
1.5-2 inches ginger
handful of  Spinach leaves
pinch  of Asafoetida

For Tempering :
1  tsp Urid Daal
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
5-6 Twigs Coriander Leaves
Curry leaves ( optional if you get it )


Procedure :

1. Wash the lentils with water.
2. In a pan or a bowl just add enough water to soak the lentils.  Not immersed but just enough to wet all lentils.  Soak for 10 hours or overnight.
3. In the morning remove all the extra water if there was extra and grind in the Grinder adding 1-2 tsp water only. Just add little to make grinding easy.
4. Cover with a lid and let it ferment for 8 hours.
5. Once ready, grind Spinach,ginger,chili in a mixer/grinder and add this paste to the batter.
6. Add salt.
7. Keep a deep pan with almost 1-1.5" of water in it to boil. Keep a stand inside to hold a plate or a pan.
8. Add Soda to the batter and mix well.
9. Grease one Steel plate with side edges or a pan with good height edges ( you can use a small cake tin too )
10. Add the batter onto the pan and make sure it is spread evenly.
11. Keep inside the boiling water pan and cover with a lid.
12. Steam for 10 min on a medium low flame; Careful with the steam.
13. after 10 min put a knife or a fork in it and see if it comes out clean, if yes switch off the gas and keep it covered until it cools down otherwise let it cook for another 2-3 min and keep checking.
14. Once cool down, cut into square shaped pieces and keep 2 tsp oil to heat in another pan.
15. Once oil is heated ,add mustard seeds,once they splutter add cumin seeds,asafoetida and Urid daal.
16. Pour this tempering over the Dhokla pieces and garnish with chopped coriander and serve with Tamerind or any of your favorite chutney.

Enjoy.....and let me know how you find it

Keep visiting...and commenting your views :-)

Thanks..

c ya

Rava Dhokla - Semolina Dhokla - Savory Semolina Cake - Microwave Dhokla

Rava Dhokla

Ingredients:
1 cup fine semolina
1 Cup water
1 Cup yogurt
2 TSP fruit salt / Eno
2 TSP oil
1 TSP or less Salt or to taste
2-3 green chillies finely chopped
1 TSP grated ginger / ginger paste
1/4 TSP Carom seeds(Owa)
1/2 TSP Turmeric powder
For Tadaka and garnishing: Mustard seeds,cumin seeds,curry leaves,coriander leaves finely chopped


Procedure:

1. Take Semolina in a Bowl. Add Oil and Carom seeds to it. Mix well and remove lumps if any.
2. Add Yogurt and water and whisk well. Mix all the ingredients well.Add salt,turmeric,ginger paste,chopped green chillies to it.
3. Keep aside this mixture for 20 min.
4. I tried making Dhokla on steam and in Microwave both. The steam version becomes much much soft and looks healthy. Although microwave takes very less time as compared to Steam.So if you want to try it in Microwave, grease a microwaveable box with oil and keep it ready. Or, in a pan, keep water to boil and grease the pan to be used.
5. After 20 min,add Fruit salt ( ENO) to the mixture and mix well immediately.Mixture will foam up.
6. Pour the mixture in the Pan/trey keeping it half empty so that it will have space to puff up.
7. In microwave cook it for 2 minutes 40 sec. Remove and insert a fork or knife and check if the batter is not sticky. If so, keep for another 10-20 Seconds more.
8. If you are steaming it, keep it for 13 minutes inside steamer or pressure cooker(without having the whistle on it). It depends on the heat and time you keep it for, so it took 13 minutes for me,if you feel the batter is still not cooked keep for couple of minutes more.But with this quantity, it should cook within 13 minutes, if the water was boiling when you keep the trey inside.
9. Once cooled down, cut into required sized square pieces.
10. Prepare Tadaka in a frying pan. Pour 2 TSP oil. Once heated, add mustard seeds, cumin seeds,curry leaves, Sesame seeds to it.  Pour the pieces in frying pan. Add chopped coriander leaves. Mix gently so that the oil tempering gets applied to all the pieces properly.

Serve with Tamerind or pudina Chutney.

A healthier substitute for Gram flour Dhokla. It becomes very spongy and as soft as gram flour Dhokla. :-)

Fodnichi Poli / Spicy Chapati Churma / Spicy Chapati Mixture

Fodnichi Poli

This is something you will find in every Maharashtrian house. According to me this is a perfect dish we can make out of the "Extra Chapatis" which are left over from previous night.
Easy, tasty and quick.
This wasn't something I planned for the blog to post it, I had 3 Fulkas left over from previous day and so I prepared it.


Ingredients ( I used )It is sufficient for one person. You can enlarge it as per your need.
3 medium sized Fulka/Chapati. Crush them in Mixer or food processor to chop them in small pieces. As you can see it in the picture above.
1 medium onion finely chopped
1 or 2 Green chillies or as per your taste
15-20 Groundnuts/Peanuts
5-6 Curry leaves
Mustard seeds, Cumin seeds 1/2 TSP each
Turmeric powder 1/4 TSP
Salt to taste
Sugar 1/2 TSP


procedure:

1. Pour oil in a pan. Around 3-4 TSP ( 1TSP = 5 ml ;adjust as per your taste/usage)
2. Once heated, add mustard seeds, once they splutter add cumin seeds then curry leaves,turmeric powder.
3. Add chopped Onion, chopped green chili.Mix well. On medium heat cook the onion well. Add groundnuts/peanuts.
4. Once onion is cooked to soft, add Crushed chapati mixture to it.
5. Mix well. Add salt to taste.
6. Cover with lid and keep the flame on low-medium heat. Let it cook for 2-3 minutes.
7. Before serving garnish with chopped coriander and serve hot.

Note: If you put little salt in the Chapatis/Fulkas, please be careful while putting salt to this dish. It will become salty otherwise.

Treat yourself  :-)

Tag: फोडणीची पोळी, Indian bread, Spicy Bread mixture,Left over Chapati

Patties/Veg Puff/व्हेज पफ

Veg Puff ,Patties

In college days..we used to eat it almost every Sunday morning....
Very easy to make so you can make it at home.. a good option for accompanying tea...
serve hot with nice Masala Chai :-)
I am giving a generic Recipe, how to do it. Adjust your ingredients as per the number of Puffs you want to do it.
Basically,I did it with Potato sabji this time. Like Aloo masala of masala dosa. You can prepare mixed veg Sabji or any stuffing as you like. :-)
I would suggest, use 2 potatoes and prepare stuffing. and Make 2-3 Puffs from it and see how it goes.Later on you can try more numbers. :-)


Ingredients:
Puff pastry ( I used Jus-Rol Puff pastry 500 gm pack which will have 2  slabs/thick sheets 
it makes 25-30 medium sized Puffs )
You can use as much as you want to make Puffs. Its like frozen Dough ,so use and then freeze again.
For potato stuffing :
Medium sized potatoes ( ideal for mash ).
Green chillies to taste
Grated ginger
Mustard seeds, cumin seeds, Turmeric powder
Salt to taste
Coriander powder
Procedure:

1. De-frost the pastry  for 2-3 hours. Ideally keep it outside freezer to normal room temperature for more than 2 hours before you start rolling the pastry.
2. Boil potatoes in pressure cooker until soft and easy to be mashed. Mash the potatoes to prepare filing.
3. Preheat the Oven for 200 deg.C
4. Potato filling : Keep oil for heating. Once heated, add mustard seeds, cumin seeds, Grated ginger, chopped chillies, turmeric powder. Stir well. Add the mashed potatoes.
5. Mix well and add salt to taste. Add Coriander powder for a nice Flavor.
6. Mix well and cook for just 5 min. Keep it aside to cool down.
7. The pastry will come as a square slab.Divide the slab into small squares.(Cut the Pastry slab with Knife into an approx. 3 cm wide roll and cut that roll into small square shaped chunks.)
8. Roll out each square into a round shape with roller pin. Dont make it very thin.Keep it medium thick.
9. Take a tsp full of filing and place on the rolled pastry.

       10.  Close it by all the sides and give a shape of a rectangle by pressing

               from both the sides. Make sure filling is not exposed by making sure

               that everything is well packed.

   11. In a heated Oven, place these Puffs on a Foil covered treys. 

         Keep the trey in a middle shelf of oven. Bake for 12-15 min or less or 

         more until they puff up and turn light golden brown.

Homemade Veg Puff

            

Tags:  Homemade Veg Puff/Aloo Patties/Patties recipe/Puff recipe/Kartoffel/ジャガイモ/картофель

Savoury Potato Shreds

Ingredients:

1 big potato grated

2 green chillies chopped

1/2 Tsp Cumin seeds

Salt to taste

1/2 Tsp sugar

2-3 Tsp Roasted groundnuts powder

2 Tsp Ghee

Procedure:

1. Put the grated potato in a bowl filled with water. Shreds should be completely under water.
2. In a pan pour Ghee. Heat well. Once heated, add cumin seeds and let it splutter. Add chopped chillies.
3. Remove the shreds from water with hands pressing it between your palms and removing all the water. When water is removed properly add this dry shred in pan.
4. Put all the shred in pan now.
5. Stir immediately as the potatoes will stick to the pan bottom.
6. Add salt to taste. Stir well. 
7. Cover with a lid and let it cook for couple of minutes on medium flame.
8. Steam it for couple of times till you see shreds are cooked well.
9. Add ground nut powder. and mix well. Add sugar.
10. Cook for another 2 minutes.
11. Check if potato shreds are cooked well and are soft.
12. Switch off the stove and serve hot with sweet yoghurt and/or tango Lemon Pickle.

Instant Sandwich - Tomato-Onion Sandwich

Ingredients:  

2 small Finely chopped onions

2 small finely chopped Tomatoes

Chopped coriander leaves

3-4 Tsp Ground nuts powder ( Roasted and powdered groundnut)

Red chilli powder to taste

Salt to taste

Sugar 1/2 Tsp

Brown Bread or White bread

Butter

Procedure:

1. In a bowl, mix all the ingredients well.
2. Apply little butter on bread slice and stuff the above mixture.
3. Roast it in sandwich maker on medium flame of stove for about 4-5 min or till roasted well golden brown. Once roasted, flip and roast the other side as well.
4. Serve hot with Tomato ketchup  :)

Veg. Cutlet

Since long I wanted to prepare this but for some reason couldn't. When I used to remember all vegetables required wouldn't be there when all vegetables are there I wouldn't remember to prepare this. But...this time I prepared it on the same day as I got all required vegetables:)


I have shallow fried the cutlets to reduce the calorie content. 
You can serve them with Burger bun or you can make Cutlet Chaat. 


Preparation time: 20 min
Cooking time: 5 min


Serves: 11-12 Cutlets


Ingredients: 


2 Medium sized potatoes Boiled and mashed
10-12 French beans
1 Carrot grated
1 Beet root grated
2 slices of bread
salt to taste
1 Tsp Coriander powder
1 Tsp Cumin powder
Red chilli powder to taste
pinch of Turmeric powder
1 Tsp corn flour
3-4 Tsp Bread crumbs powder


4-5 Green chillies, Grated Ginger,2-3 Garlic Cloves. Make a paste of these ingredients.


Procedure:

1. Boil potatoes in cooker till soft and once cool down mash them well.
2. Chop French Beans finely. Put chopped beans,grated beetroot,grated carrot in a container.Just sprinkle water on vegetables but do not pour water.Pressure cook for 1 or 2 whistles depending on your pressure cooker. But cook vegetables soft enough to get mashed well.
3. Once all the vegetables are boiled well and cooled enough mash them in mixer.
4. To these mashed vegetables add mashed potatoes, chilli-ginger-garlic paste,salt,cumin powder,coriander powder,red chilli powder,turmeric powder,corn flour.
5. Mix well and make a tight dough. 
6. prepare cutlets in the shape you wish. Either like patties or oval shaped also.
7. Heat up oil on a frying pan.
8. Roll the patties/cutlets in Bread crumbs powder and shallow fry them on both the sides.

•  If the ground mixture of vegetables become little wet, add the bread crumb powder to this mixture and then just prepare cutlets and shallow fry them.
• Proportion of vegetables ans potato is almost 1:1 if you have 1 cup boiled vegetables take 1 medium potato. 
• You can add green peas, corn,onion to cutlets

Shallow fried Papad

An often order starter dish in India is Masala papad :) Another snack what we all miss abroad :) 
Here I am giving a method to fry papad without deep frying it :) Also you can give different shapes to papads :) which makes it more interesting.


Ingredients:
Urad daal papad ( Lijjat or any available brand)
few table spoons of oil


Procedure: 

1. Heat up Tava.
2. Once Tava is hot enough,spread a table spoon of oil on Tava equally. In a round motion. So that all the sides will be roasted well.
3. Put the papad on Tava. Using a spatula type spoon with which  you can put pressure on papad well  press papad equally from all the sides making sure papad is roasted all places.
4. You will find few places are not getting roasted well. Flip the papad. Roast again.
5. Apply oil with spoon if you see oil is totally absorbed. Just apply oil dont sprinkle.
6. Once it is roasted full. Fold it with hands carefully. Papad is soft right now so you can give any shape. Once it cools down, it will become crispy retaining the shape you gave:)

Enjoy!!!

Roasted - Salted peanuts / खरमुरे / खारे दाने

I am sure everyone miss this thing in India :) All of us have it every other day in India. Which is but very difficult to have here:) 

I tried a little as told by my friend...and it worked out well:)

So.....Enjoy !!!

Preparation time: 5 min

Ingredients: 

Ground nuts

Water

Salt

Procedure: 

1. Take a microwavable bowl. Put some ground nuts in it. 
2. Take water as much as depend on your ground nuts quantity.
3. In a separate bowl take little water and add little bit of salt. Dissolve the salt in water.
4. In the ground nuts bowl add little bit of water. Not even to dip all the ground nuts in water. just enough to wet all the ground nuts.
5. On 'medium high' temperature of microwave, keep the bowl for 2 min.
6. Remove and stir little. This time ground nuts will be like boiled texture.
7. Keep on the same temperature for 2-3 minutes.
8. You will have nice dry roasted salted penauts ready:) to enjoy with your favourite movie :) 

Cabbage Pakoda!!!

Tastes great and you can make your family eat cabbage without complain much ;)
Nice snack dish for these depressingly cold winter evenings :)


Ingredients: 


1 cup Finely chopped cabbage
2 ladles Gram flour
Water
Red chilli powder to taste
Salt to taste
1 Tsp Coriander powder
2 pinches of Soda bi carb. 
1/2 Tsp Carom seeds ( Ajwain/ओवा )
1/4 Tsp Turmeric


Procedure: 

1. Finely chop the cabbage. Or you can cut into vertical shaped roughly as well. 
2. Add sufficient Gram flour just that much to accommodate the cabbage. 
3. Add salt,carom seeds,red chilli powder,coriander powder,turmeric.
4. Add 1 Tsp hot oil.
5. Add soda.
6. Mix well so that all the ingredients are mixed well.If you feel to have more Gram flour,add little.
7. Slowly add water in order to just bind flour not like usual BHAJI batter. :) Put only few spoons of water slowly one by one and check. It shouldn't be fluidly at all.
8. Heat up oil.
9. On medium flame pour little mixture by spoon in arbitrary shape. 
10. Once they pop up in oil, then flip the side.
11. Fry till golden brown.

Tastes good with Tamerind-jaggery sauce............

Enjoy !!!

Mint Chutney Sandiwich / पुदिना चटणी sandwich / Pudina chutney sandwich

My favourite one...Mint chutney sandwich...very easy to prepare..and of of course cool for stomach..:)

This mint chutney can also be used with Samosas, aloo tikki chat,bhaji,pakodas,mathri chat,shev batata puri chat,most importantly....Pani puri ka pani..:) and the list is endless..use it as per your imagination.

A healthy chutney...here it goes..

Preparation time: 10 minutes.

Ingredients For Chutney: 10-15 Twigs of mint( Take out their mint leaves)

Same amount of coriander leaves. ( 1:1 w.r.t mint leaves)

4-5 green chillies or as per taste

salt to taste

2 T-spoon cumin seeds

2-3 cloves of garlic

1/8 t spoon sugar

For the sandwich:

White bread

Tomato ketchup

Butter

Cheese.

Sliced tomato,cucumber,boiled potato

Thin shredded onion(optional)

Grated beetroot(optional)

Grated Carrot(Optional)

Procedure for mint Chutney:

Grind all the ingredients together in mixer along with 2-3 T spoon of water.

This chutney can be stored in air tight container in a Fridge for a week.

For sandwich:

Apply butter to both the slices. Then apply mint chutney on one of the slices and tomato ketchup to other.

Club boiled potato slice,cucumber slice,tomato,grated carrot,grated beetroot,shredded onion between two slices.

Grate cheese on these vegetables and make sandwich. :)

Easy and healthy isn't it?

मक्याचा चिवडा / Corn Flakes Chivada

Post after looooong long time... almost after 4 months... coming up with a category called 'chivada' in Maharashtra, 'Chivado' in Gujrat. Chivada can be done with different snack makers like Puffed rice(चूरmoo ), Rice flakes(पोहे ) , Corn Flakes. Chivada is a good option as Tea time snacks :) or also can add few more things and make Bhel out of it.Today i am giving with Corn flakes. Being one of the healthy foods, it gives healthy touch to snacks along with a good taste :) Because nothing is important in life than your Health and well being :) isn't it? 

 preparation time: 10 minutes cooking time: 5-7 minutes. Ingredients: 

200gm corn flakes ( I use Tesco’s plain corn flakes but  any brand can be used as per your choice) 

4-5 (or as per your taste) chopped green chillies 

3 tea spoons oil for tempering. 

Mustard seeds, Cumin seeds , Curry leaves 

Pinch of Asafoetida powder 

Ground nuts and or Cashew nuts optional

Salt as per taste

1 tea spoon Coriander powder

Turmeric

1 tea spoon powdered sugar 

3 pinches of Amchoor mango powder 

Some kind of Mixture or Sev for garnishing. 

  Procedure:

1. Heat up the oil in a wok.
2. Keep the flame to medium and temper the oil with mustard , jeera and curry leaves. Let it crackle then add turmeric powder,asafoetida powder,chopped green chillies, peanuts. You can use red chilli powder in place of green chillies too. Add coriander powder. 
3. Reduce the flame to sim now and add corn flakes slowly. Little quantity at a time.
4. Now add salt,amchoor powder, powdered sugar.
5. Add fried cashew nuts if you want.
6. Mix well with a spoon.
7. Toss the pan gently so that all the ingredients get well mixed with the corn flakes.
8. Mix the sev in the chivada.
9. Turn off the heat and transfer it to another pan.
10. Once chivada is cooled down keep it in airtight container.
11. You can garnish it with finely chopped tomato / onion and coriander leaves and serve :)

Enjoy a healthy snack :)

Instant Rava / Sooji Appe

After reading this recipe i was dying to prepare it but couldn't find time at all...for a long time.
Today as soon as i came from office..i started making preparations for this recipe.
Hope you all like it :)
I couldn't take the pics properly,but couldn't wait to prepare the recipe again and wait till that time...please excuse me for that...

Kitchen Tool: Appey patra

Preparation time : 5 min + 60 min to soak
Cooking time : 7-8 minutes

Prepares: 15-17 appe

Ingredients:
1 cup Rava( barik rava) / chiroti rava / Fine Semolina
1 and half cup curds

green chillies finely chopped as per the taste
salt to the taste
grated ginger
curry leaves finely chopped
coriander leaves finely chopped
2 Table spoon Chana daal/Bengal gram
1 small tea spoon baking soda
2-3 Onions finely chopped

Procedure:

1. Soak the chana daal in water for 1 hour.
2. In a separate bowl mix rava and curds with enough water to make thick batter ( medium consistent ). cover it and leave it for soaking for 60 minutes.
3. Add soaked chana daal in mixture.
4. Stir well, add onion,green chillies,curry leaves,ginger,coriander leaves,salt.
5. Add baking soda.
6. Sprinkle oil on appey patra/molds ( non stick) properly.
7. Let it(molds) become enough hot.
8. Pour the batter in each of the hot molds.
9. Cover the pan for some time 5-6 minutes.
10. Check once with the wooden spoon.(After5-6 minutes you will see the sides of the molds are opening; that is appey is getting cooked. But when we dip the spoon in middle it might have not. So wait until it is cooked properly. But once you flip the appey and it is proper brown color with crisp you do not need to cook that side again.)
11. Sprinkle little oil in a way that it will flow towards the side of the molds.
12. Once the underside is cooked properly, you can see crispy, brown colored appey, flip the appey with the wooden spoon.
13. Once both sides are done, remove appey from molds, and serve hot with coconut chutney or groundnut chutney or Dates-Cocum chutney( Recipe available on khaughar).

Note: Add soda just before putting batter in the molds. Add it just a minute before cooking. And mix well in the batter before pouring the mixture in molds.

Healthy Curry Leaves:
It has zero calories , 2.5% oil; beneficial in constipation,stomach problems,vomiting,spots and rashes, gives black hair( for grey hair problem) and also considered as a blood cleanser and has strong iron content.

Happy Eating :)

Dhokla

I always believe in continuous learning but yesterday i experienced it :)
I made Dhokla yesterday evening and realized few more thing i could improve and/or share with
you all the tips i learned .
So i have modified the it with few new tips..
Enjoy the Evenings with tasty Dhokla ..Khamanga Dhokla.....:)

Ingredients:

1. 1 cup gram flour
2. 2-3 spoons sugar ( small size spoon)
3. salt to taste
4. pinch of baking soda
5. pinch of citric acid
6. Water
   

For Tadka:

1. 2 Table spoon oil
2. Coriander leaves finely chopped
3. 4-5 green chillies
4. Cumin seeds
5. Mustard seeds
6. Curry leaves

Procedure:

1. Add water,baking soda,sugar,salt to the gram flour and make a smooth batter.
2. Batter should be of thick consistency.
   
3. Beat the batter finely.
4. Add pinch of citric acid into batter.
5. Beat it well again.
   
6. Keep the steamer or cooker filled with water ready on the stove and heat the water. OR
   
7. Take a big vessel, keep a stand in it , pour water ( for steam) in the vessel.
8. Apply oil to the pan ( or you can take a steel dish as well)and then pour the batter in it and keep it on the stand inside vessel.
   
9. Cover the vessel.
   
10. Steam it over water for 7-8 min or till it is done. ( Put a knife into it after 8 min, if the batter sticks to the knife) it is still not done).
11. After Dhokla is ready , its time for the tadka.
    
12. Heat oil in iron wok, put mustard seeds, cumin seeds, curry leaves allow to splutter.
13. Spread coriander leaves(finely chopped) on the Dhokla first.
14. Pour the tadka over Dhoklas now.
15. Cut into medium size squares or diamonds and serve with those Boiled green chillies,Pudina chutney or Tamarind-jaggery sauce :)
    

Tip:

1. After you beat the batter, before pouring the batter into pan, add citric acid. So the order given in the procedure should be followed correctly.
2. In the boiled water we can boil the green chillies. slit the green chillies vertically and then put these into that boiled water( of cooker/steamer )along with a pinch of salt.
3. Let it boil while Dhokla is getting steamed.Boiled green chillies wont taste as spicy as raw but still gives good spicy flavor.

Important Tip: Even after following , if it doesn't work out :) remove the batter from plate/pan
add Wheat flour , red chilli powder, little garlic paste mix well to make dough and make parathas :)

Instant Rava Idly ( without fermentation )

Ingredients:

1. 1 Cup rava ( Semolina) ( barik rava/ fine semolina )
2. 1 Spoon gram flour( बेसन) (spoon what we use for drinking soup)
3. 1 Carrot , choped into small cubes
4. 1 Tomato finely chopped
5. Coriander leaves finely chopped
6. Pinch of Baking soda
7. pinch of citric acid
8. Salt to taste
9. Water
10. 2 Table spoon oil
11. Mustard seeds
12. Cumin seeds
13. Curry leaves
14. Urid dal ( उडदाची दाळ)
    

Procedure:

1. Mix Semolina ( rava) and gram flour (besan ) together with little water to make a batter Add a pinch of baking soda, add salt as per taste.
2. Beat the mixture well
3. Soak this mixture for 5 minutes.
4. Add pinch of citric acid.
5. Beat the mixture well again.
6. Apply little oil to the Idly pan/Mould.
7. First put the chopped vegetables ==>carrot,tomato in the mould.
8. Then pour the batter in the moulds.
9. Steam it in the cooker for around 7 - 8 minutes.
10. Heat the oil in Iron wok, put mustard seeds, cumin seeds, chopped corriander leaves,curry leaves, urid dal.
11. In this tadaka, put these Idlies.
12. Shallow fry the idlies for 2-3 minutes.

Note: We can steam the idlies in normal steel pan as well. Keep little water in the pan and boil it. Then keep a small stand inside this pan, and then keep the mould/idly pan on it. Cover the outer pan.

Moogachya daliche vade(Moong dal pakode)

Ingredients:

1 Cup moong dal ( yellow split peas)
grated ginger to taste
4-5 green chillies ( as per your taste you can reduce or add more)
salt to taste
3-4 table spoons coriander seeds
2 (small) garlic cloves ( optional)

Procedure:

1. Soak moong daal for 5-6 hours in water.
2. Before grinding the daal, drain the water totally.
3. Grind grated ginger,chillies,garlic,coriander seeds along with daal.
4. Add salt as per taste.
5. Heat the oil in Iron wok.
6. Make small size bhajis and fry it on high flame of stove.
7. Fry them till you see a brown color on them.
8. Make it sim flame and then remove them.
9. Serve hot hot with tomato sauce or Tamarind-jaggery chutney ( chincha gulachi chutny) or pudina chutney.

Peanuts Masala

Ingredients:
2 cup peanuts
2-3 onions finely chopped
1 tomato finely chopped
Coriander leaves finelly chopped
2-3 green Chillies to taste finelly chopped
lemon juice
salt to taste

Procedure:

1. Roast the peanuts on the sim flame till they turn light golden brown ( roasting on the high flame wouldnt roast then from inside properly; only the outside part would appear its burnt.)


2. Remove The skin of the peanuts ( red color cover)


3. mix them with chooped onion,tomato,green chillies,Coriander


4. Adjust the salt and lemon juice as per the taste.

Tip:

Add the chopped things once you finish the roasting of peanuts.

If we keep on adding one by one , it will take out the crisp of peanuts. So add the onion ..etc things at the end.