Monday, 16 May 2016

sooji dhokla

ingredients

samolina/sooji/rawa-1 cup
gram flour/besan-2 tbsp
sour curd/buttermilk-1/2 cup
grated ginger-(optional)
eno/fruit salt-1-2 satche
salt-to taste
turmeric powder/haldi-1tsp
oil-for greasing

tempering

mustard seeds-2 tsp
sesame seeds-2 tsp
slit green chillis-5-6
curry leave-handful
coriander leaves-3 tbsp chopped
salt-1/4 tsp
oil-2-3 tbsp

method

1.mix sooji, besan,haldi and curd in a bowl, add water to make pouring consistancy. dont add salt. give rest for 15 minuts.
2. again check mixture,add water if needed as sooji absorbs water. make pouring consistancy.
3.keep this mixture overnight or minimum for 5-6 hours for fermentation.
4.at the time of making, add salt nicely to the whole mixture.
5.keep your dhokla stand greased and ready, make sure steam is formed.
6. now quickly add eno to your mixture, give a good whisk and put in your moulds and keep in steamer on high to medium flame for 6-10 minuts. check with toothpick.
7.take out moulds, give rest for atleast 10 minuts.
8, cut into pieces and temper.
9. for tempering heat oil in pan, add mustard seeds, let it crackle than add seasme, green chilli,coriander andcurry leaves. add salt and let leaves get crispy texture.
10. now add dhokla pieces into it. mix nicely so that pieces are coated nicely.
11. serve it with mungphali chutney or green chutney or any dip of your choice.

Sunday, 15 May 2016

panjeeri

ingredients

almonds-250 gm
raisins-250 gm
cashew-250 gm
dry coconut/khopra grated-250 gm
makhana/lotus seeds-250 gm
magaz/cucumber seeds-150 gm
poppy seeds-150 gm
fennel seeds-150 gm
dry ginger powder/sonth-100-150 gm
powder sugar-1 kg or to taste.
desi ghee/clarified butter-to fry

method

1.take desi ghee in a heavy bottom pan, heat it.
2 fry almonds, cashews and makhana one by one till little brown colour appears.
   dont burn.keep aside.
3.now mix poppy seeds,cucumber seeds, fennel,dry ginger powder and grated coconut in a bowl.
4.take out excess ghee from the pan,left in about half cup ghee and roast the poppy seed mixture in it.
5. with the use of mortar and pestel, grind almonds, cashews and makhans coarsly. you can use mixture grinder also.
6. now mix all the ingredients together, almond,cashew makhanas , poppy seed mixture, raisins and powder sugar..
7. panjeeri is ready.

note

1.it takes about 1.5 kg of ghee.
2.you can grind all the ingredients to powder form also but i kept coarse.
3. you can use shakkar or grated jaggry instead of sugar.

Friday, 15 April 2016

grilled vegetables

ingredients

you can take any vegetable of your choice diced into big pieces.
i took
cottage cheese diced
cauliflower pieces
zucchini
potato
brocolli
tomato
onion
all diced vegetables-2 cups approx.

marination

hung curd-1/2 cup
olive oil-1 tbsp
garlic paste-1 tsp
chaat masala-1/4 tsp
tandoori masala-1/4 tsp
red chilli pdr-1/2 tsp
lemon juice-1 tbsp
salt -to taste

method

1.mix all the ingredients of marination.
2.marinate all the vegetables in it for 3o minuts.
3.preheat oven at 180 c.
4.meanwhile skewer vegetables on wooden skewers.
5.grill for 10 minuts and change side. again grill for 10 minuts.
6.time can vary in diffrent ovens. so grill till you see marination is little dry.
7.for smoky flavour keep skewers on direct flame for few seconds by turning sides.
8.enjoy it with curd based green chutney.


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