DAHI PAKODI

INGREDIENTS

Atta ¾ cup

Besan ¾ cup

Baking soda ½ tsp

Hing little

Salt to taste

Oil for frying

Fresh curds 2 cup, beaten well

Sweet and sour chutney

Salt and red chili pdr. to sprinkle on top

Roasted jeera pdr. 2 tsp

METHOD

Mix the flours, soda, hing and salt in a vessel.

Add water and make batter like for pakoras, beating well for 5 minutes, let it rest for an hour.

Deep fry small pakoras to golden brown immerse at once in a vessel with water, to soak for 5-10 minutes. Squeeze out water, put pakoras in a serving dish, pour beaten curds, chutney, jeera pdr, chili pdr. and some chopped coriander leaves.

 

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SPICY PANCAKES

INGREDIENTS

Flour 100gm

Milk 250 ml

Melted ghee / butter 3 tsp

Salt little

For stuffing

Onion 1 chopped

Mixed boiled vegetables ( beans, carrot, cauliflower, peas) 3 cups

Boiled, peeled mashed potatoes 2

Chili pdr. to taste

Salt to taste

Butter 1 tbsp

For baking

White sauce 3 cups

Tomato ketchup 1 cup

Grated cheese 4 tbsp

Baked beans 1 small can

Butter little

Salt little

METHOD

For pancakes

Mix flour, milk, butter, salt into a batter, keep aside for 20 minutes

Prepare small pancakes in a frying pan using little butter.

For stuffing

Heat butter, fry onion till golden, add remaining ingredients, cook for a minute.

For baking

Spread little white sauce in a greased baking dish. Fill each pancake with stuffing, then spread 1tsp of ketchup, fold the pancake, repeat with rest of the pancakes and place them over the white sauce. Spread remaining white sauce on top and also remaining ketchup, sprinkle cheese, spread baked beans on the sides, dot with butter, bake in hot oven at 230 deg. C/ 450 deg. F for 20 minutes or till cheese has melted. Serve hot.

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KHATA DHOKLA

INGREDIENTS

Rice 1 ½ cups

Urad dal ½ cup

Salt to taste

Hing little

Baking soda ½ tsp

Oil 4 tbsp

Curd ½ cup

Green chili-ginger paste 1 tbsp

Pepper pdr. coarsely powdered 1-2 tsp

METHOD

Wash rice, dry on a cloth inside home for a day, then add dal and powder like fine suji.

Put this in a big vessel, add salt, hing, soda, 2 tbsp oil, curd ( if it is cold, then use warm oil) and make a thick batter like idli, beat well for 5 minutes, cover and keep it over-night to ferment. Before steaming, add chili-ginger paste and light beat the mixture well again.

Dhoklas can be steamed in cooker or special steamer, by putting the batter in a greased plate, steam for  about 7-8 minutes on medium flame, sprinkling pepper pdr. on top.

Once done, remove from cooker, keep the plate inverted for few minutes, then apply oil on top, cut into pieces, serve hot with green chutney.

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FRENCH ONION SOUP

INGREDIENTS

Onion sliced 1 cup

Butter 2 tbsp

Cooking cheese grated 5 tbsp

Bread slices 2-3 salt and pepper pdr. to taste

water  6 cups

METHOD

Heat butter, fry onion on a low flame till brown, stirring from time to time.

Add 6 cups water, 3 tbsp grated cheese, salt and pepper pdr, boil for few minutes. toast bread slices, apply butter, cut each slice into 4. Put soup in individual bowls, put a slice or two of bread on each, sprinkle rest of the cheese on each slice, put below a hot grill, till cheese melts, serve hot.

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PEACH CRUMBLE

INGREDIENTS

1 large can of peaches

Cinnamon pdr. ½ tsp

Raisins 4 tbsp

Brown sugar 5 tbsp

Flour 50 gm

Butter 25 gm

Fresh cream 100 gm ( optional)

METHOD

Drain the peaches and arrange on a baking dish.

Sprinkle cinnamon pdr., raisins and 2 tbsp of brown sugar over the peaches.

Add butter to flour and 1 tbsp of brown sugar, sprinkle over the peaches.

Bake in a moderate oven at 180 deg. C/ 350 deg. F for 20-25 minutes.

Beat the cream and spread over the pudding, sprinkle remaining brown sugar on top, serve at once, when the sugar has melted in hot oven for 3-4 minutes.

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