Thursday, 28 February 2013

Rava(Semolina) Dhokla with flavors of coriander and garlic healthy breakfast recipe


1 cups rava (semolina)
1 cup curd
½ cup water
2 tsp cooking oil
1 tsp fruit Salt
Salt to taste

For green paste
3 green chili paste
½ cup coriander
1 tsp garlic paste

For Temper:
1 tbsp cooking oil
1 tsp mustard seeds
1 tsp til (sesame seeds)
Pinch hing (asafoetida)
Green chili
3 to 4 curry leaves


Heat the pan and add rava, roast it well without oil till nice aroma is released and keep aside for cooling.

For green paste
Add coriander, green chili, garlic paste, 1 tsp water and make smooth paste.

In a bowl add roasted rava, green paste, curd, oil, salt and water mix well to form a smooth batter and keep aside for 15 minutes.

Just before pouring the batter into the greased thali add fruit salt and mix it well. Pour the batter evenly into the thali. Steam in a steamer for 10-15 minutes .Insert a toothpick in the center. If it comes out clean, then your Dhoklas are done. Remove from the heat and keep aside.

 Heat the oil in a small pan, add the mustard seeds, sesame seeds, asafetida, green chili and curry leaves mix well sauté on a medium flame for few seconds. Remove from the flame and pour the tempering over the prepared Dhokla. Cut the Dhokla into equal pieces. Serve hot with masala tea.

Sending this recipe to :  "Nivedhanam:  Nupur's page" , HITS – Diabetic friendly and HITS page" , 

Wednesday, 27 February 2013

Chora nu shaak (Black eyed beans curry)


1 cup black eye beans (Chora)
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafetida
1 red chili
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala powder
2 small pieces of Tamarind (Imli)
1 tsp jaggery
2 tbsp oil
1 cup water
Salt to teats


Wash and soak beans for six hour or overnight. Drain and pressure cook until 2-3 whistles adding enough water and a little salt. You can also cook them in a pan but ensure they are cooked well and soft. Heat the oil in a pan add the mustard seed as they crack add cumin seeds,asafetid ,red chili, turmeric powder and cooked beans then add water cook for 5 minutes . Then add red chili powder, coriander powder, garam masala powder, jaggery and Tamarind (Imli) cook it for another 10 minutes on medium heat.

Serve hot with Rice or chapatti.

Friday, 22 February 2013

Carrot Pomegranate Salad


1 cup carrots, peeled and coarsely grated
½ cup pomegranate 
¼ cup tomato chopped
coriander leaves to garnish 


2-3 tsp olive oil or more to taste
1 tsp lemon juice 
½ tsp red chili powder 
salt to taste


Combine all the ingredients of dressing in mixing bowl and mix it well then add grated carrot, pomegranate and chopped tomato mix it well, garnish with coriander leaves. Serve it as a side dish. 

 Sending this recipe to : Lisa's Kitchen,  made with love monday

Wednesday, 20 February 2013

Bajri Na Rotla


1 cup Bajri flour (Millet Flour)
Salt to taste
Warm water


Traditionally rotlas are cooked on a clay pan. Preheat a clay pan for 10 minutes on low flame.

Mix salt and Bajri flour. Now add a little water at a time and kneed into firm dough. Add water as needed. The dough should be soft enough. Now wet your palm and place a medium size ball of dough in between your palms. Gently press and flatten the ball. Keep flattening it as if you are clapping your hands gently. You will have to keep your palms wet so that the dough doesn't stick to your palms. Keep on expanding rotla this way until you get it of your desired thickness.

Place it slowly on hot clay tawa(also called Tavdi). Take care that there should not be any air between, tavdi and rotla .Cook on low flame for about a minute and then gently flip it over to cook the other side. Turn the heat to medium high while cooking the other side for another minute. Now turn again and cook the other side until fully cooked. take it off from tavdi and spread Ghee on it. Serve Hot with Ringan no olo.

Ringan no olo Kathiawadi style - Smoke eggplant curry

2- Large Eggplants
½ cup Spring Onion- Chopped
½ cup Onion-Chopped
1 cup Tomato- Chopped
1 tbsp Ginger, Garlic paste
½ tbsp Garam  Masala
1tsp Asafoetida
½ tsp Turmeric Powder
1tsp Red chili Powder
3 tbsp Oil
Salt to taste
Wash the eggplant, make 2 small vertical slits on opposite sides of the eggplant and check it is clean inside, coat it with oil on the outside. Put one eggplant on direct heat on gas and cook it for 5 minutes then turn side and cook for 5 minutes,  cook another 10 minutes and   keep changing sides in between. Remove eggplant from heat ,cook second eggplant this way and  when it become soft  peel the skin off and then mash it. This will give the Eggplants a smoky traditional flavor.
In a pan, heat oil. Add the asafoetida . When it sizzles add turmeric, the spring onion and onion. Now add the ginger-garlic paste. Add the tomato and cook until the oil starts leaving the sides of the pan. Add the mashed eggplants  and mix well and cook for 10 minutes .Then add red chili powder and garam masala powder and  cook on low heat for another  5 minutes. Serve hot with Bajri na rotla , butter milk , garlic chutney ,spring onion tomato salad.Enjoy Kathiawadi Thali..... or you can serve with  bread also.  


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