Khamman Dhokla

A Light and healthy snack . A very popular Guajrati  dish I learnt years back from Tarla Dalal,s TV show. 

makes 16 pieces

for the batter:

1 cup besan(gram flour)

1 1/2 tbsp suji(semolina)

1/2 tsp salt

1/2 tsp citric acid

3 tsp sugar

1 1/2 tsp fruit salt(regular eno)

1 tsp ginger-green chili paste(optional)

for the tempering:

1 tbsp oil

1 tsp mustard seeds

a pinch hing(asfoetida)

3 green chilies cut lenghtwise into two

1/4 tsp citric acid or 1 tsp lime juice

1/4 tsp salt

1 1/2 tsp sugar

3/4 cup water

for garnishing :(optional)

chopped corriander leaves and grated coconut 

1. Mix in all the ingredients of the batter with 1 cup water (reserve nearly 2 tbsp water from it) .

2. Keep the steamer on gas and grease a metal thali( plate with atleast 1 inch high corners) which can fit in the steamer.

3. Add the fruit salt (one and half sachet of eno) and cover with the reserved 2 tbsp water and mix in one direction. pour in the greased thali. Fill only half leaving space for it to rise.

4. Keep the thali in the steamer and steam for 10 to 12 min. make sure the water from the steamer does not get into the batter. Avoid opening the steamer in between . Knife inserted comes out clean when cooked.

5. cool and cut into squares.

To steam, idli cooker or a kadai with proper lid can also be used. When using kadai the steaming time may differ, usually it takes 15-20 min depending on the size.

Microwave:

To cook in a microwave pour the batter in an greased microwave safe flat dish with lid and microwave on high for 2 to 3 min.

Heat oil for the tempering and add mustard seeds. once they crackle add hing and green chilies.  Cover it immediately and switch off the gas to avoid chili seeds spluttering up. Add 3/4 cup water and switch on the gas again. Add salt and sugar and bring it to a boil. Switch off the gas and add citric acid or lemon juice. Check the taste for a combination of spiciness sweetness and sourness and adjust accordingly.

Pour the tempering just before serving. The dhoklas absorb the liquid which keeps them moist and soft.

Serve with green chutney.

Cheesy potato pops

4 potatoes boiled, peeled and mashed
3 cloves garlic finely chopped
1 green chili finely chopped
1 tbsp corriander leaves finely chopped
1/2 tsp pepper powder
1/4 tsp turmeric powder
1/2 tsp red chili powder
salt to taste
for filling:
mozzarella cheese cut into small squares

bread crumbs for coating
oil for deep frying

Method:
1. Mix in potatoes, spices and garlic.

2. Flatten a small portion of  the potato mixture and stuff the cheese cube in it. Make oblong or round shaped croquettes and roll into bread crumbs.

3.Repeat for the remaining mixture and make some more croquettes.
Keep the croquettes in the freezer for 10 min or in the fridge for 1 hour. This will make them crunchier.

4.Fry them directly from the freezer in hot oil over a high flame.
Serve hot with ketchup or any dip of your choice.
   

Sending this recipe to Kid's delight hosted my My Cooking Journey.

and http://theveggieindian.com/2014/12/whats-with-my-cuppa-edition-4.html

Cheesy potato and corn boats

This has been one of my daughter's favourite dish since she was 2 year old. The name boat is also given by her. This healthy snack can be made very quickly and I am sure all kids will love this.


2 tbsp finely chopped capsicum
2 tbsp finely chopped tomato (without pulp)
2 tbsp boiled corn kernels or thawed frozen corn
2 cloves finely chopped garlic
2 potatoes
4 tbsp grated cheese
2 tbsp butter
salt and pepper to taste
1/2 tsp pizza seasoning(optional)


Choose proper shaped new potatoes and wash the potatoes thoroughly so that no dirt remains.
Prick them with a knife here and there and microwave on high for 3 to 4 min. until cooked.
Cut each potato horizontally into two and scoop out the central part making a cavity.

For the filling:
Heat butter and add capsicum, garlic, tomatoes and corn. Add the seasoning and cook for a min.

Now fill each potato half with this filling and top with grated cheese. Microwave on high for 1 min or grill for 4 to 5 min until the cheese melts.
Serve hot.

Sending this recipe to Kid's delight hosted my My Cooking Journey.

Lauki Muthias- Steamed Bottle gourd Dumplings

Food processors have made life easy. Grating , chopping all time consuming jobs can be done in no time especially during early morning rush when you have to get your children ready for school, prepare their breakfast, lunchbox....
Lauki Muthia makes a healthy breakfast and also can be packed in your child's lunch box.
It was a time consuming dish earlier but now thanks to the chopper instead of grating the bottle gourd and chopping or grinding other vegetables I just put them all together in a chopper to do the job for me.

For the muthias:
1 medium sized bottle gourd
1 onion
2 green chilies
1" piece ginger
1 cup whole wheat flour/aata
1/2 cup beasn/gram flour
1/2 cup semolina/suji
3 tsp sugar
1/2 tsp turmric powder
1/2 tsp sodium bi carbonate
juice of 1 lemon
salt to taste

for the tempering
1 tbsp oil
1 tsp mustard
1 tsp white seasame seeds/til

corriander leaves for garnishing
green chutney to serve

for the muthias:
you can either grate the bottle gourd, chop the onion, chilli and ginger finely
or
put all these things together in an electrical chopper and chop.
Usually the liquid from the grated vegetable is sqeezed out while making muthias but I don't want to squeeze out the vitamins so I skip this part.
Add all the other ingredients and mix.
If the mixture is too moist and diificult to handle then you can add some more wheat flour to it.
Just before steaming its better to check the taste for seasonings as per your appetite.
Now shape like small muthiias using your fist, but gently and either steam in a steamer for 10 min. or microwave on high for 2 min. with a standing time of 1 min.
you can check if the muthias are cooked by inserting a toothpick in the centre if it comes out clean it means the muthias are cooked else cook for some more time.

for the tempering:
Heat oil and add mustard seeds and allow to crackle, now add seasame seeds and switch off the gas.
Apply this on each muthia and serve garnished with corriander leaves and green chutney.

Crispy Rice and Corn Balls

An instant snack to go with a cup of tea.
when hunger strikes and dinner time is far away and you have got only some leftover rice in your fridge....

 
1 cup boiled rice
1/4 cup frozen sweet corn(thawed) or boiled corn
1/4 capsicum, finely chopped
1 green chili, finely chopped
4 flakes garlic finely chopped
2 tbsp thick white sauce
 (heat 1tbsp butter add 1 tbsp white flour and saute for 2 min. add 1/4 cup milk stirring continuously)
salt and pepper to taste
corn flour for dusting
oil to deep fry

I have used white sauce here which acts as a binding agent as well as gives a creamy taste to the dish.
Mix all the ingredients except corn flour and oil.
Mash with your hands and Make small balls out of the mixture.

I tried to fry as it is but the corn started popping up, it didn't work.

So I dusted the balls with the cornflour .
Its always a good idea to keep them in the fridge for a few minutes after dusting , if you are not in a hurry so that the flour doesn't spoil your oil.
Deep fry in hot oil .

Crisp golden balls were ready in no time and no one could make out that they were made out of rice.
Serve with ketchup.

Cauliflower Stem Cutlets

Cutlets made out of the Cauliflower stems (middle part of green leaves)

1 cup boiled cauliflower stems, mashed
1 potato, mashed
5 to 6 spinach leaves, chopped
1 green chili chopped
1/2 onion finely chopped
1 tsp ginger chopped finely
1 tbsp cornflour
2 tbsp bread crumbs
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt to taste
oil to shallow fry

Mix all the ingredients to form a stiff dough. Use more cornflour if too moist. Shape into cutlets and shallow fry in moderately hot oil.

Other related recipes:
Cauliflower leaves curry
Beetroot Cutlets

Beetroot Cutlets

I saw this recipe on a food channel & wanted to try it immediately as beet is one of the most common vegetables disliked by children and another reason is a rare combination of addition of amla(goose berries) to it .It is fried yet a healthier option for a snack as we all know the benefits of both beetroot & amla. Here I've changed the proportions of ingredients as I too don't prefer beetroot taste much so I have used potato & beetroot equally.

makes :6 cutlets
1 small beetroot boiled, grated
1 small potato boiled or baked in microwave, mashed
1 green chilli(finely chopped), optional
2 amla grated
1/2 onion finely chopped
1/2 tsp rock salt
salt as per taste(if required)
1/2tsp red chilli powder
1 tbsp corn flour
bread crumbs for coating
oil for shallow frying

Combine all the ingredients and shape them into cutlets. If the mixture is too moist then add extra bread crumbs.
Coat cutlets with bread crumbs & shallow fry on both sides until golden brown.

gharkirasoi tip: instead of grating & chopping the ingredient put them all together in an electrical chopper.

Serve immediately with green chutney.

My entry for
Foodabulous Fest Event organized by Simply Tadka

Mix Veg Pakora (mix vegetable fritters)

This dish you can make out of any mix of vegetable you have in your refridgirator and beleive me it tastes as good. (Ghar ki rasoi tip : a good way to finish all leftover veggies in your refridgiraor before refilling it- ha ha)

serves 4

1 cup mixed vegetables, finely chopped (potato, carrot, cucumber, onion, capsicum, spring onion)
1/4 cup gram flour(besan)
1tsp each ginger & garlic, finely chpped
2 green chillies, finely chopped
1 tsp ajwain (caraway seeds), optional
salt to taste

Oil to deep fry

Mix all the ingredients. Add a little water if the mixture is too dry. Drop spoonfull of the mixture into hot oil & deep fry until slightly brown. Drain & press lightly with the back of a spoon just to flatten slightly. Refry the pakoras to a golden brown colour.(this step is necessary to cook the central part of pakoras). Serve hot with green chutney or Ketchup.


My entry for:

Fried Baby Corn

10- 12 baby corns canned or fresh
(If using canned then put in a colander for some time to drain all the water)
oil to deep fry

for batter:
1/2 cup corn flour
2 tbsp rice flour
salt to taste

sauce:
1 tsp oil
1/2 onion, thinly sliced
1/2 capsicum, thinly sliced
1/2 tomato chopped
1 green chilli, finely chopped
1 tbsp tomato ketchup
salt to taste

1. Heat oil for deep frying.
2. Make a batter (of coating consistency) using enough water.
3. Dip the baby corns in the batter & drop one by one in hot oil.
4. Deep fry until slightly browned & drain onto an absorbant paper.
5. Heat 1 tsp oil in a pan & saute onions, green chilli & capsicum until browned.
6. Add tomato & cook for 2 min. Add Ketchup & adjust the seasoning.
7. Toss the fried baby corns into the sauce & serve immediately for crispy taste.
   
   

Paneer Tikka

A vegetarian Barbeque.

for marinade:

3 tbsp curd

1 tsp garlic paste

1 tsp ginger paste

1 tsp green chilli paste

1 tsp cornflour

1/2 tsp cumin powder

1 tsp kasoori methi

1 tsp lime juice

salt to taste

Paneer & Vegetables of your choice

I have used:

1 capsicum

1 onion

1 tomato

• Cut all the paneer & vegetables into big pieces
• Mix all the ingredients for marinade & put the paneer & vegetables pieces in it. Mix in so that the marinade coats them evenly.
• Marinate for atleast 30 min.
• Remove the pieces & insert them in a skewer or tooth picks.
• Grill until slightly browned in a hot oven.



• Sprinkle chaat masala on top & serve hot.

Left overs- Dried-Fried Rice

Its just another way of using the leftover rice other than making some sort of vegetable pulav the next morning.. My family enjoys it as an accompaniment to rice & dal in place of papad & its also great for appetizer bowls for any party.

To make this I just spread them evenly in a plate & place it under sun until dry (one or two days depending on weather conditions). You can store the dried rice in air-tight container for any period of time . When required fry them little by little in very hot oil. The fried rice will rise up in the oil when done. Drain immediately to prevent burning. Sprinkle with salt & red chilli powder immediately. Cool & store.

Colourful Healthy Idlis

Its very difficult to make children eat vegetables especially when the vegetables are beetroot or spinach.
My daughter eats normal when at home & the food is freshly cooked & warm. But she usually brings back her lunch box without finishing her lunch.
She spends most of the time from morning 8 to 5 in the evening at school Because of this I am always worried about her nutrition. In an attempt to make sure that however little she eats & whatever she eats it should be full of nutritious elements I came up with this idea.
Idli being one of the healthiest food (I read somewhere that eating idli in the morning keeps one energized through out the day) & my daughter's favourite too I tried to make idli more attractive & nutritious at the same time. The results were very good. Now Its one of my favourite party appetizer too. It looks so attractive that I am sure it will disappear in no time.
I am sure almost all Indian ladies know how to make idlis especially my south Indian friends. So I will not go in the details of making the Idli. Use the normal idli batter, only make sure that you use little less water while grinding it.

For Idli batter:
2 cups rice
1 cup urad dal
handful poha, rice flakes
1 1/2 tsp salt

Soak Rice & dal separately for 3 hrs in warm water. Drain & grind separately. Make sure that the dal is ground to a smooth batter & rice should be a little grainy like semolina. Mix together both the batters. wash & grind poha & mix it to the batter. Leave the batter to ferment for 24 hrs in cold regions or for atleast 12 hrs in warm countries. Add salt & mix lightly.

How to proceed:
1 cup beetroot puree (from 1 beetroot)
1 cup spinach puree (1/2 bundle spinach)

for tempering:
2 onions finely chopped
few curry leaves
2 to 3 green chillies finely chopped
1 tsp mustard seeds
2 tsp oil

Puree the spinach & beetroot separately using very little water.
Divide the idli batter into 3 portions. To one portion add beetroot puree, spinach to another & leave the other white.

Make a tempering :
Heat oil & add mustard seeds, allow to crackle. Add curry leaves, green chilli & onions. Saute until the onions are lightly browned.

Add this tempering to all the three portions , add a little extra to the beetroot portion to remove the bland taste of beetroot. Pour the batters into greased moulds of individual idli plates & steam in an Idli cooker for 8 min (for mini idlis) or 10 min for medium sized idlis. Serve hot with coconut chutney.

Chilli cheese toast

This is another instant & tasty snack, ideal for break-fast, great as soup accompaniment. I adapted this recipe from my favourite chef Tarla Dalal's recipe for "cheese topping on toast".

4 white bread slices

a good knob of butter

1/2 cup grated cheese(I reduced from the original recipe)

1/2 medium sized onion very finely chopped

1 1/2 tsp green chilli sauce

salt to taste

Cut the bread into any shapes you like. Place the slices on a greased bake dish. Mix in all other ingredients & spread evenly on the bread slices. Bake in a hot oven until crisp.

Vegetable stuffed Puff Pastry

Finally, I got the perfect recipe!

I tried several recipes to make puff pastry dough but nothing worked for a perfect pastry. While surfing the internet I came across a recipe for puff pastry. I found that its actually the method which you use plays an important role in making perfect puffs .This method seemed quite easy compared to other recipes where you have to brush the dough with fat several times. Here you only need to roll & fold, no brushing again & again. One very important thing I learnt is that while making pastry the temperature of the dough should be always maintained cold & the butter or margarine which ever you use should not be allowed to melt in the process. So here's my tried & tested recipe for puff pastry. Its actually very easy to make the pastry dough only thing scary about it is that its time consuming. So make the dough ahead when you have enough time & store it in Freezer for instant snacks.

makes: 20 medium puffs

for the pastry dough

2 cups plain flour

250 gms margarine (you can also use butter)

1/2 tsp vinegar

1 tsp salt

extra flour for dusting

for vegetable stuffing:

2 potatoes, boiled & mashed

1 1/2 cup boiled mix veg(chopped carrots, beans or peas)

3 green chillies finely chopped

2 onions chopped

1/2 tsp turmeric powder(optional)

1 tsp chilli powder

1 tsp lime juice

salt to taste

2 tbsp oil

for vegetable stuffing:

Heat oil & saute onions until light brown.

Add the spices, mix veg, potatoes & salt. Mix well & cook for 3 min.

Remove from fire & add lemon juice.

For the pastry dough:

1. Cut a small strip from the margarine about 40gms & mix it to the flour along with salt & vinegar. Knead the flour into a soft dough using some water.
2. Cut another thin strip from the margarine about 20 gms & keep aside. This we can use for brushing purpose.
3. Now crush the margarine lightly & assemble again like a dough & roughly form into a square shape. Remember, the margarine should not melt while you are handling it.
4. Flatten the dough & place the assembled margarine block on it & wrap the dough around it.



5. Sprinkle some flour & roll the dough into an oblong shape. Don't press at once else the margarine will pop out of the dough. So gently roll it.
6. Now fold it into three parts as shown in the picture.
7. Keep it in the Freezer for about 10 min. (If the quantity of the dough is more you will have to increase the Freezing time also.)
8. Take ou the dough & roll again into an oblong shape & agin fold it into 3 parts.
9. Put it back in the Freezer. Repeat this process for 5 to 6 times.
10. Finally take out the dough from Freezer & roll it into oblong shape to a thickness of 1/4 inch & cut into small squares depending on the size required by you for your pastry.
11. Fill the stuffing in the squares & fold it either into a triangle or rectangle shape by pressing the edges together.
12. Arrange the puffs on a greased baking tray . Brush the top with the melted margarine we kept aside in the begining.
13. Bake in a preheated oven at 220 degrees for first 15 min.
14. Reduce the temperature to 180 degrees & bake for another 10 min.

Variations: You can make any stuffing of your choice for these puffs like cheesy puffs, sweet puffs etc.

Alu Ki Kachouri- Fried pastry with potato stuffing

Making Samosas is usually a time consuming process. When in hurry or when I have to make in huge numbers I prefer Alu kachouri over samosa. It gives almost the same taste as samosa & ofcourse! easy to make.

makes: 14 kachouris

for stuffing:

3 boiled potatoes

3 green chillies, finely chopped

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp ani seeds (saunf)

1/2 tsp amchoor(dry mango powder) or lime juice

2 tsp oil

salt to taste

For dough:

2 cups plain flour(maida)

1/4 cup(60 ml) oil

1/2 tsp ajwain(optional)

1 tsp salt

oil for deep frying

for dough:

Mix together all the ingredients of the dough & knead into a tight dough using water. Allow to rest for 10 min. Knead again to make it smooth & elastic. Divide into 14 equal part & make balls.

for stuffing:

Heat 2 tsp oil in a pan & add cumin seeds & saunf. Add green chillies rest of the spices, salt & potato. Mix well & cook on low heat for 2 min. Remove & keep aside.

(pic 3)

Process:

Take a dough ball, press lightly & pull out edges using your fingers (first picture in the pic 3 ). Stuff about 1 scoop of the potato stuffing in the centre & bring all the edges together(third picture in the pic 3). Seal the edges & flatten the ball carefully so that the stuffing doesn't come out while frying.
Repeat for rest of the balls.

Fry the kachouris in medium hot oil (in the begining temperature should be low, increase after some time to medium hot) until golden brown. Drain on obsorbant paper & serve with any of your favourate sauce.

Ghar ki rasoi tip:

The kachouris can be frozen after frying for about a month.

To freeze: do not brown while frying. Completely cool & then pack in air tight zipper bags (a few in one bag) . Before eating defrost & fry them again to a golden brown colour.

Pop Corn

Ingredients:
1/4 cup corn kernels
1 inch cube salted butter
salt

Method:
1. Heat butter in a heavy bottomed sauce pan on High. Add corn kernels to it and saute for about a min.
2. Cover the pan and after about another minute you can hear the sound of corn popping up.

3. Reduce the flame when popping sound slows down & switch off after a minute.

4. Sprinkle salt & serve.

Variations:

1. Instead of salt you can add honey and make sweet Popcorn.

2. Can add toasted seasame seeds to make saesamy Popcorn.

Mini Pizzas

1 Pizza Base
1 cup grated cheese
Sauce:
2 tbsp tomato puree
2 tbsp tomato ketchup
1 tsp salt
1 tsp dried Italian herbs
2 cloves garlic chopped finely
1/2 tsp chilli flakes
1/2 tsp ajwain (caraway seeds) or oregano

Toppings: ( you can choose any combination of vegetables, I have used sweet corn & capsicums in this recipe)
Sweet corn, Capsicum slices, tomato slices, olives, baby corn slices, etc.

Method:
1. Cut rounds out of a pizza base using a round pastry cutter. In one pizza base you can cut 7 to 8 rounds. Preheat the oven to 200 degrees C.


2. Mix in all the ingrdients of the sauce and spread evenly on all pizza rounds.(If you are using home-made fresh puree then cook it for a few min. until it thickens then add all other ingredients of the sauce.)

3. sprinkle grated cheese liberally on the pizza bases. Arrange toppings and bake in a preheated oven at 200 degree C (for 10-12 min) until the cheese has melted & the pizza is slightly crisp.