DHOKLA CAKE

Ingredients:
Rice ................... 2 cups
Urad dal .......... 1/2 cup
Chana dal ....... 1/2 cup
Ginger ............... 1 inch piece
Green chillies ... 3-4
Asafoetida ........ 2 pinches
Baking soda ...... a pinch
Salt to taste
Method:


1. Soak rice and dals for 10-12 hrs.
2. Grind them with ginger, green chillies, salt adding very little water.
. Mix asafoetida and let it ferment well.
4. Add in the baking soda mixed with oil
5. Grease a tin with ghee and pour the batter in it.
6. Steam it in a double boiler for 15-20 minutes.
(Garnish with mint chutney and cashewnuts) .

KEEMA PAKORAS ( Mince Meat Fritters)

I have used chicken keema in this recipe.. you may use mutton keema or minced beef also. Vegetarians can replace it with soya granules. We can make use of the left over keema also. Take care while mixing the batter and add the water according to the consistency of keema.
For chicken keema:

Onions ...... 1 chopped finely
Chicken mince .. 100 - 150 grams
Turmeric powder ... 1/8 tsp
Cumin powder ...... 1/4 tsp
Coriander powder .. 1/4 tsp
Ginger garlic paste ... 1 tsp each
Red chilli powder ..... 1/2 tsp
Garam masala ....... 1/2 tsp
Salt ... to taste
Oil ..... 2 -3 tbsps
Heat oil in a pan and stir fry the onion, ginger, garlic. Add the chicken mince and saute until it changes colour. Add all the spice powders and salt. Set it aside to cool.
For the Pakoras:
Besan / gram flour ... 1 cup
Keema ................ 1/2 cup
Onions ............. 1/4 cup (finely chopped)
Green chillies .... 2-3 (finely chopped)
Coriander leaves .. handful (chopped)
Mint leaves ......... few (chopped)
Baking soda ....... 2 pinches
Cumin seeds ...... 1 tsp
Red chilli powder .. 1/2 tsp (as per your taste)
Salt ................. to taste
Oil .............. to fry
Method:
1. Mix all the ingredients together (except oil) adding a little water to make a thick batter.


2. Heat oil in a kadai / frying pan.

3. Drop small quantities of batter and deep fry until crisp and golden brown.
3. Serve with chutney or sauce.

Linking to:

Monsoon of India @ Jagruti's Cooking Odyssey & A homemaker's Diary

Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junction

CRISPY SPINACH PAKODAS / FRITTERS

Ingredients:
Tender Spinach Leaves - 3 cups
Gram Flour (Besan) - 1 tbsp
Rice Flour - 1 & half tbsp
Salt to taste
Baking Soda - 2 pinches
Water
Oil for shallow frying.
Method:
1. Mix besan, rice flour, salt, soda in a little water, to make a very thick paste.
2. Add the washed spinach leaves into the paste & rub the paste onto the leaves.
3. Heat oil to medium heat, and sprinkle the coated spinach leaves into the oil, separating the leaves as you put them into oil.
4. Shallow fry for about 8 minutes or until they are crisp.

Serve hot as a snack.

Linking to:
Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junction

HANDVO

This is a very healthy and nutritious snack. I have baked it in the oven but you can even make it in a thick bottomed pan like a Pan Pizza and cut it into pieces.
These days ready to make Handvo Mix is available at the Indian grocery stores.
Ingredients:
Rice ............. 1 cup
Chana dal ..... 1/4 cup
Toor dal ........ 1/4 cup
Urad dal ....... 1/4 cup
Ginger ........... 1 tbsp (grated)
Garlic ........... 1 tsp. (crushed)
Green Chillies .. 3-4 (crushed)
Cabbage .......... 1 cup (grated)
Normally we use bottle gourd but I like to use different vegetables for a change. Sometimes I use grated carrots or mixed grated veggies.
Ajwain/carom seeds... 1 tsp
Sugar ..................... 1 tbsp.
Salt ....................... to taste
Turmeric powder .... 1/4 tsp.
Eno fruit salt ........... 1 tsp.
Yogurt .................... 1 cup
Sesame/ til seeds .... 1 tbsp
Mustard seeds ........ 1 tbsp.
Hing................ 2 pinches
Red chilli powder ..... 1/4 tsp
Oil .................. 3-4 tbsp.
Dessicated coconut .... 1 tbsp (to garnish)
Coriander leaves ........( to garnish)
Method:
1. Wash and soak all the dals for at least 6-7 hours or overnight.
2. Grind them coarsely using the yogurt and leave the batter to ferment for 2-3 hours.( The consistency should be like idli batter)
(you may use it immediately adding a little more quantity of eno)
3. Mix in the crushed chillies, garlic, ginger, turmeric powder, salt, sugar, ajwain seeds, 1 tbsp.oil and cabbage/ doodhi/any grated vegetable.
4. Just before you are ready for baking, add the eno and mix well.

5. Grease a dish or tray for baking and pour the batter into it little below the brim.
6. Bake in a pre-heated oven for 20-25 minutes. Alternately you can also do it in a deep, thick bottomed griddle (with cover)on a low flame. This may take less time.

7. Remove from the oven and let it cool. Meanwhile heat one tablespoon oil and add the asafoetida, mustard seeds and slightly crushed sesame seeds. When the seeds splutter, switch off the gas and add the red chilli powder.( this gives a nice colour). Spread the tempering with a spoon on the prepared handvo.
8. Cut into pieces and garnish with dessicated coconut and coriander leaves. Serve with mint chutney.

BEANS PORIYAL ( South Indian)

Ingredients:
Beans........ 200gms (chopped very finely)
Turmeric powder ....1/4 tsp
Red chilli powder ....1/4 tsp
Oil ........................... 1 tbsp
Salt ...to taste
Grated coconut ...... 2-3 tbsp
Roasted gram powder... 2 tbsp
Mustard seeds............ 1 tbsp
Dry red chillies ........... 2-3 (broken)
Curry leaves ............... 1 sprig
Lemon juice ................ 1tbsp
Method:

1. Boil the beans adding salt and strain.( To retain the green colour just add a small pinch of baking soda while boiling)
2. Heat oil and crackle mustard seeds, asafoetida, dry red chillies, curry leaves.
3. Add turmeric powder, red chilli powder, salt, boiled beans and saute.
4. Add lemon juice and mix.
5. At the end, add grated coconut, roasted bengal gram powder. Mix well.
( for variation you can make the same dish with carrots or cabbage.You can also mix the three vegetables)
This is generally served as a side dish along with rice, sambar, rasam, curd rice.
Linking to:
South Indian Cooking -SIC Series Event # 1 @ - Anu's Healthy kitchen

MOONG DAL CABBAGE PORIYAL

Ingredients:
Moong dal ...... 1/2 cup
Coconut ......... 3-4 tbsp (grated)
Cabbage ......... 1 cup (chopped)
Turmeric powder ... 1/4 tsp
Salt ............... to taste
Green chillies .... 1-2
Lime juice ......... 1-2 tbsps. (according to your taste)
Oil
For tempering:
Asafoetida...... a pinch
Mustard seeds ... 1 tsp
Urad dal ............. 1/2 tsp
Dry red chillies ... 1 -2
Curry leaves ....... a few
Oil
Method:

1. Wash and soak the moong dal for at least 1 hour. Heat a little oil in a pan and saute the moong dal. Just sprinkle a little water, salt and turmeric and cook dal on low flame taking care not to over cook. The grains have to remain separate.

2. Cut the cabbage and boil it in salt water only for half a minute. It has to remain crunchy. Drain and set aside.

3. Heat a little oil and add the tempering ingredients and green chillies. Add the cabbage and dal.. Squeeze lime juice and mix it.

Garnish with grated coconut and coriander leaves.
This can be served as a side dish or even just relished plain like a snack.
Linking to:
South Indian Cooking -SIC Series Event # 1 @ - Anu's Healthy kitchen

HOT AND SOUR SOUP

Ingredients:
Chicken ........ 2-3 pieces
Mushrooms.... 3-4 (thinly sliced)
Spring onion ... 1 sprig (choppped finely)
Carrot ............ 1/2 (chopped finely)
Ginger .......... i inch piece..(grated)
Tofu ............ about two tbsps. (cut into small pieces)
Eggs ............. 2
Soya sauce ...... 2-3 tbsps.
Vinegar .......... 1-2 tbsps. (according to ur taste)
Ajinomotto ...... a pinch
Black pepper .... 1/2 tsp (powdered)
Salt .......... to taste
Corn flour ...... 1 tbsp.

Method:
1. Boil the chicken pieces adding salt. Store the chicken stock and shred the chicken.
2. Boil the stock and keep adding the vegetables one by one.
3. Add also the chicken and tofu pieces and salt.
4. Break the eggs and pour them slowly into the soup, stirring continuously to bring a string like consistency.
5. Now add the cornflour diluted in water to thicken the soup.
6. Finally add the soya sauce, vinegar, ajinomotto and black pepper.
Serve immediately.

UPMA

Ingredients:
Semolina ...... 1 cup
Onion ............ 1 small (finely chopped)
Green chillies ....1-2
Ginger (grated) ..... 1 tsp.
Mustard seeds .....1 tsp.
Cumin seeds ......... 1 tsp.
Dry red chillies .... 2
Asafoetida ..... a pinch
Curry leaves .... 1 sprig
Salt .... ...... to taste
Oil ................ 2-3 tbsps.
Ghee ...1 tbsp.
Cashewnuts .... 6-8
Method:
1. Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, red chillies and curry leaves.
2. Now add the onion, green chillies and ginger. Saute for a few minutes.
3. Add the semolina and salt. Stir for 4-5 minutes.
4. Boil 2 cups water and add to the semolina stirring continuously to avoid lumps.
5. Heat ghee and fry cashewnuts and add to the upma.
Serve with coconout chutney.

EGG DOSA

DOSA BATTER
See recipe - HERE

Egg Masala:
Egg .... 1
Onion ... 1 tbsp. finely chopped
Green chilli ... 1 chopped finely
Coriander leaves ... 1 tbsp. chopped finely
Salt ...................... to taste
Oil or ghee ... to roast
Method:
1. Mix the egg masala ingredients together.

2. Heat a griddle and spread the dosa batter on it. Apply a little ghee/oil.

3. Spread the egg masala over it and apply ghee/oil.

4. Turn the dosa to cook the other side.(the egg side)
5. You may sprinkle a little podi over it if you like it spicy.

DUM KA MURGH

This is another delicacy from Hyderabad. The actual process is really tedious and time consuming where we leave the chicken to cook in a pan. The lid is sealed with dough and the chicken is cooked on a very low flame for few hours...hence the name...DUM KA MURG. This requires more ghee to avoid burning and it becomes very rich and heavy. So I have simplified it here by roasting the chicken in the oven first and then adding to the prepared masala.
Ingredients:
Chicken ... 1 whole (1 kg weight)
Eggs ........ 4 (hard boiled)
Garlic ...... 2 pods
Green chillies .. 6
Onions .......... 3-4 sliced
Ginger ..... 2" piece
Raisins ..... 2 tbsp.
Cashewnuts.... handful
Charoli ........... handful
Cloves ............ 5
Cinnamon ..... two 1" pieces
Dry coconut ..... 3/4 cup (roasted)
Poppy seeds ...... 2 tbsps. (roasted)
Yogurt .............. 1 cup
Coriander powder .... 1 tsp
Cumin powder .......... 1 tsp.
Turmeric powder ...... 1/4 tsp.
Ghee ................. 1 cup
Salt .................. to taste.
Chopped nuts ..... to garnish
Method:
1.Clean the whole chicken and marinate it with 1 tbsp garlic paste, 2 tbsp. yogurt and salt.

2. Heat the ghee and fry all the ingredients one by one including the boiled eggs.( except the poppy seeds and dry coconut. Dry roast them.)

3. Fry the whole chicken turning the sides carefully to give it a brownish colour.Cook the chicken in a pre-heated oven for 20 minutes.

4. Now grind the dry masalas and the wet ones seperately.
5. In a pan take the left over ghee and saute the wet masala first for 5-7 minutes.Add the chilli, coriander,cumin, turmeric powders and salt.Now add the second masala and saute further for a few minutes.
6. At this stage tip in the roasted chicken. Using a spoon push a little masala inside the chicken.
7. Add the eggs. Simmer for 4-5 minutes on a low flame.
Garnish with chopped nuts.
Serve with nans or rotis:

SHAHI HYDERABADI BIRIYANI

Ingredients:
Mutton - 1 kg
Onions – 5 to 6 chopped onions
Garlic - 1 cups
Ginger - 3/4 cup
Green Chillies - about 10
Mint Leaves - 1 bunch
Coriander Leaves - 1 bunch
Cloves - 10 to 15
Cinnamon - Three 5” pieces
Nutmeg or Jaiphal - Less than ¼ piece
Mace or Javitri - 1 piece
Small Cardamoms - 10
Black Cardamoms - 1
Tomatoes - Approx. 3
Yogurt - 3 to 4 tbsp
Lemon Juice - About ½ lemon’s juice
Red food colour
Salt to taste
For Rice:Rice - 6 cups
Cloves - 2
Cinnamon – 1” stick
Small Cardamoms - 2
Mint Leaves - a handful
Coriander Leaves - a handful
Lemon juice - Juice of 1 lemon
Water - 12 cups
Salt to taste
Method:
1. Grind cloves, cardamoms, mace, nutmeg, cinnamon to a fine powder. To this add garlic, ginger, coriander leaves, mint leaves, green chillies and salt and grind to a smooth paste. Add water if necessary.
2. Marinate mutton with this paste for atleast 15 minutes.
3. Heat 2 tbsp oil and 2 tbsp ghee. Fry onions till light brown. Keep aside some onions for garnishing.
4. Add marinated mutton and cook for a while. Add tomatoes, yogurt, lemon juice and little water and cook till mutton is tender.
(Take care not to make too much gravy)
5. Meanwhile, keep 12 cups of water to boil. Add cloves, cinnamon, small cardamoms, mint leaves and coriander leaves, lemon juice, salt and let it boil. Add rice and let it cook.
6.When rice is 3/4th done, strain & transfer over mutton.
7. Do not mix. With big spoon, make slits for air. Add ghee & red colour. Cover first with wet cloth, then with lid, and keep a weight over the lid. Simmer for about 15 minutes.
Garnish with fried onions and cashewnuts.
Serve with raita.
Raita:
Beat 1 cup yogurt. Add 1/4 cup water, finely sliced green chillies, finely chopped onions, tomatoes, coriander leaves and 1/2 tsp salt. Beat well and serve with biryani.

MANGO CREPES WITH COCONUT SAUCE

Ingredients:
Plain flour ... 1/2 cup
Brown rice flour .. 1/2 cup
Cardamom powder ..a pinch
Dessicated coconut ... 1/4 cup
Castor sugar ............ 2 tbsps
Eggs ...................... 1 ( if you want to skip eggs, add 1/4 tsp baking powder)
Milk .................. 1 cup - or little more.
Mangoes ........... peeled and cut into small cubes
Oil ... to make crepes.
For the Sauce:Coconut cream .... 1 cup
Palm sugar ......... 1 tbsp (I have used demerara sugar)
Corn flour ........ 1/2 tsp
Cinnamon Powder ... a pinch
Method:
1. In a bowl, mix the plain and rice flours with dessicated coconut, cardamom powder and sugar.

2. Whisk the egg and milk together until smooth and add it to the above mix.

3. Grease a frying pan and pour a little batter and spread to make a crepe. Cook it on both sides until lightly brown.
4. Repeat with the remaining batter.

5. Divide the mango pieces between the crepes and roll them tucking in the ends.

6. In a pan combine the coconut cream and palm sugar. Add the cinnamon powder. Mix corn flour with a little milk and blend into the sauce. Stir until the sugar is dissolved and the sauce is thicker. Pour over crepes before serving.

This recipe is adapted from:
Step-by-step Indonesian Cooking (periplus mini cookbooks)

ALOE VERA CURRY (Rajasthani)

Aloe vera plant is well known for its medicinal properties.These days it is found in health and cosmetic products.Ever thought that it could be used as a vegetable too.In Rajasthan it is known as Gawar Patha and a curry is made with its pulp.This recipe is quite close to the Rajasthani one, but I have not used mustard oil which is generally used in Rajasthan for cooking and I have added a couple of ingredients which I thought give a better taste to the curry.

Ingredients:
Aloe vera leaves ..... 2
Red chilli powder ... 1/2 tsp.
Coriander powder .... 1 tsp.
Asafoetida ............... a pinch
Fenugreek seeds ..... 1/2 tsp.
Aniseeds ................ 1/2 tsp.
Amchoor powder .... 1/2 tsp.
Jaggery .................. 1/2 tsp.(a small piece)
Black cardamom ...... 1
Star anise ............... 1
Cinnamon stick ....... 1 inch piece.
Tomato puree ........... 1 tbsp.
Yogurt ..................... 1 tbsp.
Salt ................... to taste.
Oil
Method:

1. Peel and cut the aloe vera leaves into cubes.

2. Boil them for 2-3 minutes with salt. Drain and set aside.

3. In a pan heat a little oil and add the whole spices.Now add the asafoetida, red chilli powder,jaggery, salt and coriander powder. Add a little water and put the aloe vera cubes.Simmer for 2-3 minutes.

4. Mix the beaten yogurt to the curry and keep stirring on medium flame for 1-2 minutes.
This curry goes well with missi roti and plain rice.
Linking to:
Hearth and Soul Blog Hop : 113 8/14/12 @ Zesty South Indian Kitchen