Sunday, September 28, 2008

Khatta dhokada

Khatta Dhokla

1 cup rice
1/4 cup urad dal
1/4 cup curd

1 1/2 cup water
1 tbsp of ginger & green chilly paste
1/2 tsp baking soda
2 tbsp oil
2 tablespoon coriander leaves
salt to taste


1. Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a coarse powder.

2. Put the powder in a Vessels. Add curd & warm water. Mix thoroughly so that no lumps are formed. Add salt and let it ferment for 6 to 8 hours.

3.Once fermented, mix ginger and green chilli paste with the batter. Grease the a thali.

4. Boil water in the steamer. Now add baking soda & oil in to the batter and mix well.

5. Pour the batter into the greased pan, put into the steamer and steam for 10 to 12 minutes.

6. Sprinkle some finely chopped coriander leaves and serve hot with green chutney/Groundnut oil.

Note: You can do “Vadhar” on it with mustard seeds, til & cumin seeds

Sweet Corn Chat

2 cup boiled American sweet corn,

1 Onion, chopped,
1/2 tbsp Chat Masala
1/2 tbsp Jeera Powder
1 tomato cut in peices
1/2 tbsp Red chilly Powder
1/2 tbsp Salt
1/2 tbsp Sugar
1 cup Capsicum & Carrot Slices
1tbsp Butter Or Ghee (or Both)
Lemon Juice & Coriander to Garnish.


* In a fry pan, Heat Butter or Ghee,
* Put in the Onion, Capsicum and Carrot, stir continuously.
* Now, put in the rest of Masalas including Sugar& salt.
* Once well mixed, put in the Boiled American sweet corn ,keep stirring continuously on a high flame.
* Now remove in plate/bowl & add the Lemon Juice,

* Garnish with Coriander & serve Hot.

Dahi wada

Dahi wada

For the wadas
Udad dal (Black gram dal) 1 cup
Salt to taste

Method for Wadas

  1. Soak the dal for 7-8 hours

  2. Grind it to a smooth paste.

  3. Add salt to taste.

  4. Heat oil for deep frying in a kadahi and drop wada in heat oil and fry until the wadas are golden brown.

  5. Drop the hot wads in a bowl of cold water and leave for about 10 minutes.

  6. Take each wada out from water, squeeze the water out and set aside.

For the Dahi

Dahi 3 - bowl
curry leaves 7-8
Mustard seeds 1/4 tsp
Asafoetida pinch
Salt to taste
Sugar 4-5 tsps

Jeera powder 3 tsp

for making dahi

  1. Blend the dahi with little water.

  2. Add sugar, salt.

  3. Make a tarka of mustard seeds, asafoetida and curry leaves and add to Dahi.

  4. Keep the Dahi in refrigerator until it is chilled.

Serving the wadas

1. Keep the squeezed wadas in a deep Plate.

2. Pour the Dahi on the wadas such that all the wads are covered well by the Dahi. Sprinle red chiili powder, roasted jeera powder and black salt (sanchal).

3. Serve with sweet chutney.

Veg. Fried Rice

Rice- 2 cups
carrot-1/2 finely chopped
capsicum-1 finely chopped
cabbage-1 cup chopped
spring onions

green peas-1/4 cup
ajinimotto-1/4 tsp
soyasauce- 1 to 2 tsp
chilli sauce-optional- 1tsp
pepper powder-1 1/2tsp or to taste
salt to taste
oil-4 tsp


1. Soak the Rice in water for 30 mins. Drain it , add 1 tsp of oil to it and cook along with peas and salt with water

2. Heat oil in a pan and add onions , fry for some time and add the carrots, fry in high flame for 2 to 3 mins and add the capsicum. Fry again for 2 mins and add the cabbage.
3.Add the aginimotto and soya sauce to it. Add salt and pepper.

4. Add this to the cooked rice. Serve hot with veg manchurian.

Tomato Omlete

Tomato Omlete

11/2 cup gram flour(besan)
2 tbsp sooji
3/4 cup finely chopped tomato
1/2 cup finely chopped onion
1/2 tsp cumin seeds
1/2 tsp chopped ginger
1 tsp finely chopped green chilies
3 tsp chopped coriander leaves
A pinch turmeric & hing

1. Mix all the ingredients (except oil/ghee/buter) with water to get to dosa batter.

1. Heat nonstick gridlle, spread the batter into thin omelets. Brush some oil/ghee/butter on top.

2. Turn the omelet upside down and fry on other side.

3. Serve hot with tomato ketchup & green chutney).

Note: For jain omlet don’t use ONIONS

Ras malai

4 cup/1lts milk for chenna

3 measuring cup milk for Ras
5 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice


1. First keep the 3 cups of milk for ras to boil until it reamins 2 cup.

2. Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continously.

3. Then drain it in a muslin cloth or handkerchief.

4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining.

5. In a pressure cooker take 3 cups of water and 1 cup of sugar.

6. Take the paneer out of the cloth in a dish , mash it and make around 7-8 balls out of it

7. Toss that balls in the pressure cooker and bring two whistle.

8. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside

9. As the pressure cooker is warm now open it take out the balls

10. Let the water drain by pressing it little and let it cook.

11. When the milk is cool add paneer balls to it .

12. Refrigerate it.

13. Serve Cold

Veg. Burger

4 small sized Burger Breads.
1 Cucumber, sliced
4 Tomato, sliced
1 tbsp Green chilly, chopped finely
Cheese Spread-or-slices
Leaves of Lettuce-or-Cabbage
100 gm Butter
100 gm Cheese Spread

For The Cutlet

½ cup Carrots, chopped, boiled
¾ cup Beans chopped, boiled
½ cup Peas, boiled
2 cup Potatoes, boiled, peeled, mashed
1 Lemon
1 tsp Green Chilli paste
½ tsp Black Pepper powder
2 tbsp Maida
3 tbsp Bread Crumbs
Salt to taste


For cutlet:

1. Mix carrots, beans, peas, green chilli, potatoes with salt, pepper powder, lemon juice. Mix well

2. Divide into balls. Rub cutlet in Maida and flatten the balls with your palm in form of cutlets.

3. Rub them in bread crumbs and Fry them in both slides, till golden brown in color.

To make the Burger:

1. Cut burger bread from between. apply butter to burger rolls and Fry for few seconds in iner side.

2. On the bottom burger roll: Apply cheese spread/slice, Place 1 leaf of lettuce/cabbage, then Place cucumber slice, tomato slice, the cutlet, again cucumber and tomato, sprinkle pepper and lastly the lettuce/cabbage leaf.

3. Before Placing the top roll apply cheese spread/slice and fix with tooth pick.

4. Repeat the same procedure for the rest 3-burgers and serve with tomato ketchup.

Neer Dosa

Dosa rice 1 cup
Coconut ¾ cup


1. Soak rice overnight-or-8 hour.

2. Grind with salt and coconut.

3. Make the batter very thin by adding water. Keep aside for ½ hour

4. Prepare dosas on Non-stick tawa. These dosas have to be cooked from only one side.

5. Serve hot with Chutney & Sambhar.

Malai Kofta

2 bowl potato mash
2 tbsp crumbled paneer,
2 tbsp khoya –or-malai

4-5 cashewnuts chopped
1 tbsp raisins(kismish)
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee
Oil for frying the koftas

For the gravy:
1 cup onions, chopped
3 flakes garlic, crushed
1 tsp ginger, crushed
1½ cup tomato puree
1 tsp red-chilli powder
½ tsp garam masala powder
½ tsp corainder powder
½ tsp cumin powder
½ tsp sugar
1 tbsp cashewnut powder


· Take potato mash and add salt to taste. Keep aside.

· Mix all the other ingredients for the kofta into a paste.

· Make rounds of the potato dough and place a little of the mixture in the center of each, Seal and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

· Blend together the onions, ginger & garlic and fry in 3 tbsp of oil till brown.

· Add the tomato puree and the dry powders.

· Add the sugar and the cashwnut powder.

· When the gravy comes to a boil, add the koftas.

· Heat through and serve the malai kofta.

Note: The koftas should be put in just before serving the dish.


21/2 cup Water
2 tbsp Fennel Seed (Variyali)
1/2 tsp Cardamom Seed
10 whole black pepper
2 tsp Kishmish
1/2 cup chopped Almond
1/4 cup chopped Pista
1/4 cup Melon seeds
1 ltr Milk
1/4 tsp Saffron threads


Bring the water to boil in a small pan / vessel.

Add the fennel seeds, cardamom and cloves, and remove from the heat.

Set aside for 15 minutes.

Place the raisins, almonds, pista, blackpeppe and melon seeds, in a bowl

Cover and set aside for at least 1 hour.

Transfer it to a blender and blend until the itbecme smooth paste.

Pour into a strainer

Heat 2 tblsp of milk and add saffron.

Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.

Serve cold.