Sandwich Dhokla - Layered Dhokla

Ingredients: 

1 ½ cup Idli batter
1 tsp eno fruit salt
½ cup coriander chutney

½ cup garlic chutney

Salt to taste

½ tsp mustard seeds,

½ tsp cumin seeds,

1 tsp sesame seeds

Pinch of asafoetida

Little red food color(optional)

Little green food color(optional)

1 tbsp oil

Method:

Add the eno salt and salt to the batter and mix very well. Divide the batter in three equal parts. Add garlic chutney and red color in one part for red layer and mix it well. Add green chutney and green color in second part for green layer and mix it well. Heat water in a steamer and grease the dhokla plates. Pour white batter into plates till ½ inch of plate. Keep the stand in the steamer, cover with the lid and steam till half done. Take the stand out and remove the dhokla plates. Spread green batter evenly on the white dhoklas and steam till half done. Pour the red batter over green layer spreads evenly. And cook for 10 minutes on high flame or till an inserted knife come out clean.

Heat the oil, add muster seeds, cumin seeds, sesame seeds and sauté for second, pour the tempering over the dhokla. Cut into pieces and serve.

Note:

For Coriander chutney : Blend coriander leaves, green chili, ginger, salt, sugar and lemon juice

Garlic chutney: Blend garlic, red chili powder, jaggery, salt with some water

 If you don't  add color the appearance of sandwich dhokla  will be  light and less colorful. 


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Ghughra - popular gujarati street food

Ingredients:

1 cups plain flour (maida)

¼ cup semolina

 1 tbsp oil

Salt to taste

For The Stuffing:

1 cups fresh green peas boiled and mashed

1 cup potato boiled and mashed

1 tbsp oil

1/2 tsp cumin seeds

1/4 tsp asafoetida

1 tsp sugar

2 tsp ginger-green chili paste

2 tbsp chopped coriander

1 tbsp lemon juice

Oil for frying

Salt to taste

Method:

For the dough

Combine all the ingredients in a bowl and add enough water to make firm dough and keep aside for 15 minutes.

For the stuffing:

Heat the oil in a pan and add the cumin seeds and asafoetida. When the seeds crackle add ginger-green chili past, green peas and potato, sauté on a medium flame. Add the sugar, coriander, lemon juice and salt mix well and cook for 2 minute. Divide the stuffing into 12 equal portions and keep aside.

For Ghughra:

Divide the dough into 12 equal portions and roll out medium size puri. Place stuffing on one half of puri, lightly dampen edges with water and fold the other half over the stuffing and press edges firmly using a fork. Repeat with the remaining ingredients to more ghughras.

Heat the oil in a non-stick kadhai and fry the ghugras on a medium flame till they turn golden brown in color from both the sides. Serve hot with your coriander chutney, garlic juggery chutney, sweet chutney and masala peanuts.

Sending this recipe to : Favorite Dhaba food/ street food event of Annarasa~ Essence of food , Original spotlight annoucement page and Show your best ,

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Dudhi na muthiya -Healthy breakfast Recipe

Ingredients:

250 gm Dudhi grated (Bottle gourd )

2 cup Whole wheat thick flour (karakaro)

½cup   Semolina

½ cup Curd

2-3 tbsp Sugar

2 tsp Red chilli powder

1 tsp Turmeric powder

½ cup Oil

Salt to taste

For the tempering

3 tbsp Oil

1 tsp Mustard seeds

1 tbsp Sesame seeds

1/6  Hing ( asafoetida )

5-6 Curry leaves

Method:-

Combine  grated dudhi , whole wheat thick flour , semolina , curd , Sugar , red chilli powder , turmeric powder , oil  and salt in a bowl mix well and knead into a soft dough without using water. Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions. Shape each portion into a cylindrical roll.

Arrange the rolls on a greased sieve and steam in a steamer for 25 to 30 minutes. Let it cool a little and slice each roll and keep aside.

For the tempering, heat the oil in a non-stick kadhai and add the mustard seeds. When the seeds crackle, add the sesame seeds and asafoetida , Curry leaves and sauté on a medium flame for a few seconds.Add the muthia pieces and sauté on a medium flame till they turn light brown. Serve immediately garnished with green chili. Enjoy with Tea or green chutney.

Submit this recipe with following events:-Healthy Breakfast event hosted by Simply Food ,  New U event hosted by Cooks Joy ,  1st Anniversary Event hosted by Siris Food.com., Mission Breakfast, CookCookandCook andThoushaltcook,  Foodabulous, Breakfast Club , What is with my cuppa,Nupur's page"   What's With My Cuppa and Nupur's event

Tuver lilva Potli

Ingredients:

For Stuffing

2 cups Tuver Lilva

¼ cup Grated Coconut

2 tbsp Green chilli  paste

½ tbspTurmeric powder

1tbsp Garam Masala

¼ tbsp Asafoetida

1tbsp Sauf powder

2tbsp coriander leaves  

2 tbsp Sugar

2 tbsp Lime juice

Salt to taste

2 tbsp Oil

For outer layer

300 gm Maida

2 tbsp semolina (rava)

30 gm Oil

Salt to taste

Oil for frying

Method:

For Filling

Make a rough paste of Green Tuver (Lilva) without adding any water.

Take a pan and add oil and heat it .Add  Asafoetida, Turmeric powder and then add green chili paste , mashed  Tuver Lilva and sauté  on medium heat for about ten to fifteen  minutes. When the mixture is cooked and lilva raw smell goes off, add Garam masala powder, grated coconut, sauf powder, salt, sugar , coriander leaves  and lime juice and cook for five minutes. Let it cool down to room temperature and make small size of ball out of the mixer.

For outer layer

Add maida, salt and oil in a bowl mix it well. Add water as needed and knead smooth dough and keep aside for 15 minutes. Divide dough into small size balls. Roll out a ball into thick puri. Put 1 ball stuffing mixture in the center of one puri. Wrap stuffing with puri and pleat up the edges and gather on top twisting slightly to make a potli. Similarly make other potlis. Heat oil on medium flame to deep fry  potlis .When oil is medium hot, drop 4-5 potlis in oil and deep fry over low flame until they turn light brown. Serve lilva potli with green chutney and sweet chutney or with hot masala tea.

Sending this recipe with following events :  What's With My Cuppa and Nupur's event , Dish name starts with T

Dry Kachori

Ingredients:

For Stuffing:

250 gm Bhavnagri Gathiya crushed like coarse powder
¼ tbsp Turmeric Powder
2 tbsp Red Chilli Powder
3 tbsp Garam Masala
1 tbsp Sesame Seeds (til)
1 tbsp crushed Coriander Seeds
1 tbsp crushed Fennel Seeds (sauf)
½ tbsp crushed Kasuri Methi (Fenugreek)
3 tbsp Cashew nuts (roughly chopped)
3 tbsp cup pieces Raisins (kismis)
2 tbsp Powdered Sugar (caster sugar)
2 tbsp Lemon juice
2 tsp oil
Salt to taste
Oil for deep frying

For Outer Layer

250 gm Maida (all purpose flour)
40 ml tbsps Oil (1/6 of maida)
Salt to taste

Method:

For stuffing

Mix 250 gm crush Gathiya with ¼ tbsp Turmeric powder, 2 tbsp Red Chilli powder,3 tbsp Garam Masala,1 tbsp Sesame Seeds (til),1 tbsp crushed Coriander Seeds ,1 tbsp crushed Fennel Seeds (sauf),½ tbsp crushed Kasuri Methi (Fenugreek),3 tbsp Cashew nuts (roughly chopped),3 tbsp pieces Raisins (kismis), 2 tbsps Powdered Sugar (caster sugar) , 2 tbsp Lemon juice, 2 tbsp oil in a large bowl. Make 20 small size balls of this mixer.

For outer layer

Mix 250 gm maida with salt to taste and 40 ml oil in a bowl mix it well. Add water as needed and knead smooth dough and keep aside for 15 minutes. Divide dough into 20 small size balls. Roll out a ball into thick puri. Put 1 ball stuffing mixture in the center of one puri. Wrap stuffing with puri and seal its edges and again give it a shape of ball. Heat oil on medium flame to deep fry masala stuffed balls .When oil is medium hot, drop 4-5 balls in oil and deep fry over low flame until they turn light brown.


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How to make Saat Padi Puri /Seven layer puri

Saat padi puri/ Seven layer puri

Ingredients

For Dough

 2 ½ cup all purpose flour / maida

salt to taste

2 tbsp oil

Water

For Paste:

½ cup rice flour

2 tbsp ghee

Method:

Mix  2 ½  cup all purpose flour / maida, with salt(as per taste) and  2 tbs oil. Prepare dough using water. The dough should be something like paratha dough. Keep aside dough for 15 minutes. Then take ½ cup rice flour in a bowl and add 2 tbsp ghee and make smooth paste and keep aside. Make 14 equal balls out of dough and then make thin chapatti from each ball. Spread rice flour and ghee paste equally on each chapati. Cover with the second chapatti on which you spread some rice flour and ghee paste .Continue doing this until you have made and layered 7 chapatis. Spread rice flour paste on top of layered 7th chapati and turn the chapatti inwards from one edge and make a roll. Cut the roll into small circles. Take each circle and roll out it like a poori. Once all the pooris are rolled out, heat the oil in a frying pan and deep fry it till it gets golden brown. Serve puri with tea.

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Tikha Gathiya

Ingredients:

4 cups Gram Flour

1/4 cup Oil

½ tbsp Carom seeds (Ajwain)

2 tbsp Red Chili Powder

¼ tsp turmeric powder (Haldi)

¼ tbsp Asfoetedia  (Hing)

Salt to taste

Oil for deep fry

Method:

Mix gram flour, carom seeds (Ajwain), red chili powder, turmeric powder, asfoetedia,  oil and salt in a bowl. Knead smooth dough by adding water. Dough should not be very soft as well as not very stiff. Grease the dough using oil and give rest for half an hours . Take a handy Sev Machine. Use a mould for thick to make gathiya. Place mould at bottom in the machine and place dough in it. Close the machine tightly.  Heat oil in a frying pan over medium flame .  When oil becomes hot, holding the machine over oil and turn handle of machine to force the dough through moulds. Move machine in circular motion over oil and turn handle continuously. Fry strands of gram flour until they become light brown for around 2-3 minutes. Remove  gathia from oil and drain on kitchen paper. Serve with hot tea .



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Methi na Gotta

Ingredients:

 2 cup freshly chopped methi(fenugreek)

1 cup gram flour thick (karakaro)

½ cup besan(gram flour)

1/4 cup rava (semolina)

½ cup curd

1 tbsp green chilli paste

½ tbsp turmeric powder (haldi)

1 tbsp chilli powder

½ tbsp garam masala

1 tbsp crushed coriander (dhania) seeds

1 tbsp crushed black pepper 

 a pinch soda bi-carb

2 tbsp sugar

 2  tbsp oil

 2 tbsp chopped coriander (dhania)

 Water as per consistency

 salt to taste

 oil for deep-frying

Method:

Mix  2 cups chopped methi ( fenugreek), 2 tbsp oil, ½ cup curd, 2 tbsp sugar, 1 tbsp green chili paste, 1/2 tbsp turmeric powder (haldi),1 tbsp chili powder,1/2 tbsp garam masala,1 tbsp crushed coriander (dhania) seeds,1 tbsp crushed black pepper, 2 tbsp chopped coriander (dhania) and salt to taste. Now add 1 cup gram flour thick (karkaro), ½ cup besan (gram flour), 1/4 cup rava (semolina) and little water to make a thick batter. Give rest to this mixer for 10 to 15 minutes. Add a pinch soda bi-carb just before frying and mix it well. Heat the oil and  add a tablespoon of the mixer  and fry it on a medium flame till it turns golden brown. Remove and drain on a tissue paper so that excess oil is been soaked. Serve hot with coriander chutney and masala curd.