Dahi Gujiya

  Ingredients

1 cup White Urad Dal (Split)

3 cups Hung Curd (Greek Yogurt)1/

1/3 cup Cumin powder (Jeera)

1/3 cup Black pepper powder

Salt , to taste

Oil

1 liter Water

1 teaspoon Enos Fruit Salt , or cooking soda

1 tbsp Sugar

1/2 cup Green Chutney (Coriander & Mint)

1/2 cup Sweet Chutney (Date & Tamarind)

1 tsp Red Chilli powder

1 tsp Black Salt (Kala Namak)

2 tsp Sugar

 

Preparations

To begin with Dahi Gujiya, firstly soak urad dal for 4 hours. Drain all the water after soaking and using a mixer grind it into a thick paste. Do not add any water while grinding.

The consistency of the batter can be slightly coarse, but make sure the batter is thick. Transfer the batter to a bowl. 

Add about 1 tsp of salt to the batter and blend the batter with your hands for about 10 minutes. This will make the batter soft and fluffy and the gujiyas will turn nice, soft and fluffy. If your batter turns too runny or if you do not whisk the batter with your hands the gujiyas will not turn soft.

Heat oil for deep frying in a deep fry pan. Take a small plastic sheet and rub it with water. Wet your fingers with water. Take a small lemon sized ball batter, roll it into round shape and then place it on wet plastic sheet. Flatten it into 3-1/2 inch diameter circle.

Sprinkle some roasted cumin powder, crushed peppercorns and grated ginger (if you are using). Fold the circle into half holding onto the plastic sheet.

Carefully pull the plastic sheet making sure the shaped gujiyas don’t break. Place the gujiyas on your wet palm and now pull off the plastic sheet from the other side of the gujiyas.

Carefully drop the gujiyas in hot oil and deep fry until golden brown on both sides. Make sure the flame is on medium low.

Into a wide bowl, add 1-litre water, Enos fruit salt/cooking soda and sugar. Mix everything well and keep it aside.

Once the gujiyas turn golden brown, transfer the gujiyas into the water bowl. Repeat for rest of the batter.

Let the fried gujiyas soak in water for good 1 to 2 hours.

After 1-2 hours, remove the soaked gujiyas from water, keep it between your palm and gently press it to squeeze out the water.

Place the gujiyas on serving plates. Pour a good amount of whisked curd over the gujiyas, sprinkle some red chili powder, black salt, a little sugar, roasted cumin powder and few teaspoons of tamarind and mint chutney and it is ready to be served.

Serve Dahi Gujiya as a wonderful festival snack during Holi or Diwali along with a cup of Thandai or Ginger Tea.

 

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Poha-rava Idlis- No grind, nor fermetation needed

  

Ingredients

1 cup poha / aval / flattened rice, thick

1 cup curd

1½ cup rice rava / idli rava

¾ tsp salt

2 cup water, as required

¾ tsp Eno / fruit salt

 

Preparations 

In a small mixi grind 1 cup poha to a coarse powder. I have used thick variety poha, if you are using thin then increase the quantity of poha.

Add 1 cup curd and mix well. make sure to poha absorbs curd.

Next add 1½ cup rice rava and mix well. you can alternatively, use upma rava and mix well.

Now add ¾ tsp salt and 1 cup water.

Mix well making sure everything is well combined adding water as required.

Cover and rest for 30 minutes or until the rava and poha absorb water.

After 30 minutes, mix gently, making sure the rava has absorbed water.

Now add ½ cup water and mix well adjusting the consistency.

Just before steaming, add ¾ tsp Eno and mix gently until the batter turns frothy.

Now pour the batter into the greased idli plate.

Steam the idli for 15 minutes or until the idli is cooked well.

Enjoy poha idli with coriander mint chutney or coconut chutney.

 

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Left-over rice uttapam

 Ingredients

left over rice 1 cup +

suji 1 cup

curd 1 cup 

water  1/2 - 1 cup is used to grind the rice, suji and curd

salt to taste, mix well, rest for 5-10 minutes

blend with water, remove add

Eno 1 tsp , mix well

smear oil on a hot tawa, spread the batter, put little oil all around, once bottom is brown, flip over and cook for another 1-2 minutes, serve hot either with the tomato-onion chutney or coconut chutney. 

oil to cook 

Chutney

oil 1 tbsp 

urad dal 1 tbsp

chana dal  1 tbsp

green chilies as per taste

onion 1 medium

tomatoes 2-3

 garlic 3-4 optional

salt to taste 

fry the dals, add garlic, onion and green chilies, once onion turns transparent, add the chopped tomatoes, mix well, cover and cook till tomatoes are soft, once cool, grind to a smooth paste

season

oil 1 tsp

urad dal  1 tsp

red chili 1

hing little

curry leaves chopped 1 tsp

pour the seasoning over the chutney, mix well , serve with uttapam

 

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Instant Rava Dhokla

 Everyone loves the soft, spongy Gujarati dhokla, which is healthy, as it is steamed. Here is a simple, easy version, no grinding, no fermenting,

 

Ingredients

suji 1 cup

curd 1/2 cup

water as needed

turmeric pdr  1/2 tsp

red chili pdr 1/4 tsp 

hing 1/4 tsp 

Eno fruit salt 1/2 tsp

salt

oil 1 tbsp

mustard seeds 1/2 tsp

sesame seeds 1 tsp

curry leaves few 

green chilies 1-2 slit

sugar 2 tsp 

water 3-4 tbsp 

Preparations

Mix the suji, curd, water, turmeric pdr and red chili pdr, hing and salt to a smooth batter, let it rest for  30 minutes.

Just before steaming, mix Eno fruit salt with 1 tsp water and whisk well.

Pour the batter in a greased bowl/ plate and steam for 12-15 minutes, remove, let it come to room temperature.

Heat oil, add mustard seeds, once it crackles, add sesame seeds, curry leaves and green chilies, add little water and sugar  mix well, after it boils, remove and pour over the dhokla.

slice and serve with green chutney. 

 

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Leftover Rice? Turn It Into Soft, Fluffy Gujarati Dhokla

Leftover rice from last night often ends up becoming fried rice—or sitting forgotten in the refrigerator. But with a few simple ingredients, you can give it a delicious makeover. Turn that extra rice into soft, spongy dhokla for a quick and satisfying breakfast.

This easy recipe uses cooked rice, curd and semolina to create a light, fluffy texture. Add a classic mustard seed and curry leaf tempering, and serve it warm with green chutney.

Ingredients You’ll Need

For the dhokla batter:

1 cup cooked rice

1/2 cup curd

1/2 cup semolina (sooji/rava)

2 green chillies, finely chopped

Salt to taste

Eno fruit salt, as required

A little red chilli powder

Water, as required

Oil for greasing

For the tempering:

Oil

Mustard seeds

Asafoetida (hing)

Green chillies

Curry leaves

Sesame seeds

Sugar and water, for a mild sweet-and-tangy finish

Preparations 

Step 1: Prepare The Batter

Add the cooked rice and curd to a blender and grind until relatively smooth. Transfer the mixture to a bowl, add semolina and mix well.

Let the batter rest for around 10 minutes so the semolina has time to absorb moisture.

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Meanwhile, heat water in a large kadai or steamer and grease a dhokla plate with a little oil.

Step 2: Get The Consistency Right

After 10 minutes, check the batter and add a little water if required. The consistency should be neither too thick nor runny—aim for something similar to an idli or dosa batter.

Add finely chopped green chillies and salt and mix. Just before steaming, add the Eno and gently combine it with the batter. Avoid overmixing once the Eno goes in.

Step 3: Steam The Dhokla

Immediately pour the batter into the greased plate and sprinkle a little red chilli powder over the top.

Place the plate inside the preheated steamer or kadai, cover and steam for around 15–20 minutes, or until the dhokla is cooked through. You can insert a toothpick or knife into the centre; it should come out clean.

Switch off the heat and allow the dhokla to cool slightly before cutting it into squares or your preferred shape.

Step 4: Add The Tempering

Heat a little oil in a pan. Add mustard seeds and allow them to crackle. Follow with a pinch of hing, green chillies, curry leaves and sesame seeds. Sauté briefly until aromatic.

Pour this hot tempering evenly over the steamed dhokla.

Step 5: Give It A Sweet-Tangy Finish

For extra moisture and a mild sweet-and-tangy flavour, dissolve a little sugar in water and drizzle the mixture over the dhokla. Let it soak in for a few minutes.

Top with the tempered green chillies and serve your leftover rice dhokla warm with green chutney. It is an easy way to turn yesterday’s rice into a completely different breakfast while cutting down on food waste.

Tip: If using leftover rice, make sure it was refrigerated promptly after the previous meal and has been stored safely. Avoid using rice that has been left at room temperature for several hours.

 

 

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Moonglet / Moong dal omelette

 Ingredients

for batter:

1cup moong dal

¼ tsp turmeric

2 tbsp rice flour

¾ tsp salt

for 1 moonglet:

½ tsp cumin

1chilli finely chopped

½ tsp ginger paste

2 tbsp onion finely chopped

2 tbsp tomato finely chopped

2 tbsp capsicum finely chopped

2 tsp oil

½ tsp Eno fruit salt

2 tbsp water

pinch chilli powder

1 tbsp coriander leaves finely chopped

1 tbsp butter

 

Instructions 

soak 1 cup moong dal for 30 minutes. you can increase the soaking time to up to 1 hour.

drain off the water and blend to smooth paste.

transfer the moong dal paste to a large mixing bowl.

add ¼ tsp turmeric, 2 tbsp rice flour and ¾ tsp salt.

beat and mix well forming a nice thick batter.

take 2 ladleful of batter into a small bowl.

add ½ tsp cumin, 1 chilli, ½ tsp ginger paste, 2 tbsp onion, 2 tbsp tomato and 2 tbsp capsicum.

mix well making sure everything is well combined.

now heat a pan and spread 2 tsp oil.

once the pan is hot, add ½ tsp eno fruit salt, 2 tbsp water to the batter and mix gently.

once the batter turns frothy, pour onto the hot pan.

sprinkle chilli powder and 1 tbsp coriander.

cover and simmer for 2 minutes or until the base are cooked well.

now flip over and press gently.

make a good slit in the centre and 1 tbsp butter in the centre.

simmer for a minute or until the is cooked completely.

finally, enjoy moonglet with green chutney and tamarind chutney.

 

 

 

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Healthy Moongdal Idlis

Ingredients and Preparations

Moongdal 1 cup, wash and soak for an hour, drain and grind to a smooth paste adding 2 tbsp cud

Remove the batter in a bowl.

Heat 1 tsp oil, add

Mustard seeds ¼ tsp

Urad dal ½ tsp

Green chilies chopped ½-1 tsp as per taste

Curry leaves finely chopped 1 tsp

Hing little

Finely chopped carrots 1-2 tbsp

Green peas 2 tbsp

Cauliflower 2 tbsp ( optional)

Saute all the veges once mustard seeds have cracked and dal is golden, fry for 2 minutes and add to the dal paste, along with 1-2 tbsp of finely chopped coriander leaves, mix well adding 1 tsp Eno fruit salt mix well, this should be added just before steaming.

Grease idli plates well. Pour the batter, steam for 12-15 minutes on medium flame. Remove, cool little, serve hot with chutney of your choice.

 

 

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Vegetable Sandwich without Bread !

 Ingredients and Prep

suji 1 cup

water 1/2 cup or as needed

curd 1cup or little less

salt to taste

onion 1 finely chopped

green chilies / chili pdr to taste

carrot grated 1/4 cup

capsicum finely chopped 1

sweet corn/ cabbage/ green peas can also be added as per your taste

Eno fruit salt 1 tsp / baking pdr 1 tsp

in a bowl add suji, curd, salt mix well, let it rest till you chop the vegetables

add all the chopped vegetables mix well

add Eno/ baking pdr, mix well

grease a sandwich maker with oil/ butter, pour a ladle full of patter to cover one side of the sandwich maker , grease the top side also well, close, cook on medium heat till done on both sides till crisp

Serve hot with chutney / ketchup. 

 

 

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Healthy steamed potatoes with poha and besan Pancake OR roasted With Chutney

 Ingredients and Prep

 

½ cup poha wash and soak  and squeeze keep it aside

½ cup besan 

 add ½ cup thick buttermilk  to whisk besan, no lumps

Add suji ½ cup and add washed poha mix all well

Cover and keep aside

1 big potato, peel, wash and cut into small pieces and soak in water

Heat 2 tbsp oil , add jeera 1 tsp, once it crackles, add the potatoes, wash and wipe so oil doesn’t splutter, cook in high flame till golden frying for a minute, add salt needed for potatoes, once brown keep aside

Fry till potatoes are golden till partly cooked for 2 minutes, keep it aside

Chutney 

 In a pan add 1 tsp oil  

add 4-5 garlic cloves 

1 “ ginger, fry till it turns golden, 

add peanuts 1 tbsp fry well, 

add green chilies to taste, fry for a minute, 

add jeera ½ tsp, 

add 2 medium tomatoes chopped big, add salt for tomatoes to cook soft, covered for 2 minutes, remove cool and grind with peanuts mix, add coriander leaves make a chutney

In a pan heat oil 1 tbsp,

once hot mustard seeds ½ tsp, cover, 

add the ground paste, turmeric pdr, cook in medium flame and salt to it, add water in which you ground, cover and cook for 4-5 minutes, till oil floats on top. This can be stored for a week- 10 days, goes well with idli, dosa, roti, toast, rice.

 

Grind suji besan mixture with 1” ginger chopped,

2-3 green chilies for taste, make a fine paste adding water to make a thick paste, add salt to taste and whisk well for a minute. Keep a small bowl of batter aside

Add 1/2 of the roasted potatoes, keep ½ the potatoes aside

Grease a plate well

Add ½ tsp Eno to suji mixture, add little water, whisk quickly 

Spread  little potatoes down on the plate ,spread the batter over the potatoes, cover and cook for a minute, spread some more of the potatoes on top, cover and steam for 10 minutes

Remove, cool, demold once cool remove from the corner with a knife.

Fried version 

In a pan heat 1 tbsp oil add some sesame seeds, remaining potatoes, spread the batter kept aside, cover and cook for 3 minutes, flip and turn, cook till crisp on both the sides.

You may either steam the mixture OR fry it like a pancake.

Serve with the prepared chutney 

 

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