Showing posts with label Besan. Show all posts
Showing posts with label Besan. Show all posts

Lauki Kofta Recipe [Video Recipe]

Yum

Dumpling made from Bottle Gourd and simmered in a creamy tomato and nut based vegan gravy. 

Bottle gourd dumplings in a tomato based gravy

So I've had a good last week. My bestie flew in on Sunday and we had one of those "Shop-till-you-drop" evenings, where we managed to fill her empty bag with all sorts of stuff and our tummies with some guilty goodness. She even got me juicy ripe sweet Mankurad Mangoes, a variety only available in Goa and cherished by all back home. I'd forgotten how delicious they tasted. Thank you Nammu!

And then there was a very slow monday at work, which was just fine with me.

Tuesday was Labor Day, so we took full advantage of the holiday and went out to meet more friends.

That's how the week looked like, meeting friends and eating delicious mangoes that reminded me of my seaside state of Goa. And yes, the rains!!!

It's also been raining heavily at nights with strong winds. The kind of nights you want to sit near the window with a cup of hot tea and feel the occasional spray of water on your face. I've been enjoying those.

A good mood also makes me want to cook good food. So I've been whipping up some delicious indulgent treats. Did you check out my last post on Eggless Blueberry Muffins? They are a winner and definitely not to be missed!

Bottle gourd dumplings in a tomato based gravy

While I was onto to cooking good food, I made this Lauki Kofta in a creamy spicy tomato based gravy too. One more into the indulgent basket. The only reason I feel a little less guilty about this one is because of the Bottle Gourd or Lauki - it is super healthy. Bottle Gourd is full of water and fiber and is perfect for summers. It is known to cool down your body plus help you reduce weight.

Although I know it is good for me, I am not particularly fond of bottle gourd. But this is one of the only ways I really enjoy it. It is also a sneaky way to make your kids / family eat this bundle of health.

Traditionally, koftas are dumplings made of meat, but this is a vegan version of the same. Also, koftas are usually deep fried. I tried to make it slightly healthier by shallow frying them in a Paddu Tava. You can bake them or shallow fry them in a regular pan too.

Bottle gourd dumplings in a tomato based gravy


Bottle gourd dumplings in a tomato based gravy
Shallow frying in a paddu tava

Bottle gourd dumplings in a tomato based gravy

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email




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Lauki Kofta

Bottle gourd dumplings in a tomato based gravy
Bottle gourd dumplings in a tomato based gravy 

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              2-3 Servings

Ingredients:


For the Lauki Kofta


1 whole or 2.5 cups grated Lauki or Bottle gourd
3-4 Tbsp Besan / Gram flour
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 tsp Salt
Oil to fry the Kofta

For the Creamy Tomato Gravy


2 medium Onions
2 medium Tomatoes
0.25 cup Cashews
0.5 tsp Garam masala
1 tsp Red Chilli powder
1 tsp Cumin Seeds
2 Tbsp Oil
Salt to taste
Water as required
Coriander leaves for garnishing

Method:


To make the Lauki Kofta


1. Peel and grate the lauki. Squeeze out as much water as you can from the lauki and keep the water aside to use later.
2. Add the garam masala, red chilli powder, ginger-garlic paste, besan and salt.
3. Mix well. If the dough is too stiff, add a little of the water set aside. If the dough is too watery, add more besan.
4. Shape the dough into koftas.
5. At this point, you can choose how to cook the koftas, you can deep fry them until golden brown or shallow fry them. I fried in a paddu tava. You can use a regular pan to shallow fry, however you may need to flatten the koftas a little bit. You can also bake or deep fry the koftas.
6. Fry them until golden brown and crisp. Keep the kofta aside.

To make Creamy Tomato Gravy


7. Soak cashews in warm water and keep aside. You can use almonds instead.
8. Grind together the onion, tomato and ginger-garlic paste with a little water until smooth.
9. Heat oil in a pan and add the cumin seeds.
10. Once the cumin seeds brown, add the onion-tomato paste and cook on low flame until the water evaporates.
11. In the meanwhile, grind the cashew or almonds into a fine paste using a little water.
12. Once the gravy thickens, add the red chilli powder, garam masala and cashew paste. Mix well.
13. Add the squeezed lauki water as required. Add more water for a thinner consistency.
14. Add salt and mix well.
15. Simmer for 4-5 minutes on low heat.
16. Add the koftas and garnish with finely chopped coriander leaves.
17. Serve hot with rice or roti.


Bottle gourd dumplings in a tomato based gravy


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    Vegan Zucchini Spinach Frittata

    Yum

    What's next on your breakfast table? How about this light and fluffy Vegan Zucchini Spinach Frittata made from chickpea flour, zucchini and spinach!

    How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

    Breakfast time!

    I've been eating clean this week. I've got some annoying breakouts on my face and I have gotta get rid of them. By clean eating, I mean no sugar, no greasy fried food, no processed food, basically no giving into temptation. So HARD, especially when people in office are getting sweets and chocolates pretty much everyday.

    Instead I'm eating lots of fresh fruits and vegetables. At the start of the week I had oranges, apples, pomegranates and strawberry. Yummm. So fresh. I'm also on my way to making my first ever all natural orange face pack. Hope it works...

    How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

    Even if you don't have any acne or other skin problems, just try this little trick my sister Gee taught me. Soak orange peels in a mug of water for 3 to 4 hours or overnight. Use that water to wash your face. Careful with your eyes though - keep them shut. That water has such a fresh fragrance of oranges, it will wake you up instantly and leave your skin smelling all orange-y for a good half hour. I'm not even a fan of oranges, but I definitely loved that fresh feel in the morning. If you have any such wonderful beauty rituals, leave me a comment.

    Beauty tips aside for the moment. Let me get back to my clean green recipe - Vegan Zucchini Spinach Frittata. Frittata is usually a really thick omelet that is either baked or cooked in a deep pan on stovetop. This vegan zucchini spinach frittata is made from chickpea flour or gram flour (besan). lightness of the frittata is achieved by adding fruit salt (eno). If you don't find fruit salt, replace 1 tsp of fruit salt with 1/2 tsp of baking soda and 1/2 tsp of lime juice or citric acid. Allow it to rest for at least 10 minutes to let the baking soda react with the citric acid.

    How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

    You remember this wonderful Vegan Zucchini Kale Lasagna I made last week? I still had some baby zucchinis left over from it, that I sliced into thin slices and used here in this frittata. It is clean and it is green, One green ingredient down, more to go.

    I wilted some spinach with garlic and chopped that roughly and added it to the frittata for my second and last green ingredient. Toss in some chopped onions and tomatoes and we are all set to make the frittata. Here's the fun part now, you can flavor this frittata however you like. I kept it minimal and only added a pinch of turmeric and half a teaspoon of chilli flakes. You can add anything from herbs like oregano, thyme, basil to spices like cumin, fennel or carom. After all, you are the CHEF!

    How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com


    How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com


    If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

    If you like this recipe, do not forget to share it with your friends and family! 

    You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

    If you liked this, you may also liked:





    Vegan Zucchini Spinach Frittata


    How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.comVegan Zucchini Spinach Frittata is a pan fried vegan frittata (thick omelet) made with chickpea flour (besan), zucchini and garlic wilted spinach

    Recipe Type:  Breakfast
    Cuisine:            Indian
    Prep Time:     10 minutes
    Cook time:     15 minutes
    Yield:                Makes 2

    Ingredients:


    1 cup Chickpea flour or Besan or Gram Flour
    2 cups chopped Spinach
    2 baby Zucchini
    1 small Onion
    1 small Tomato
    2 Garlic Cloves
    1/2 tsp Chilli flakes
    1/4 tsp Turmeric Powder
    1 tsp Fruit Salt or Eno
    1 cup Water
    4-5 tsp Oil
    Salt to taste

    Method:


    Mince the garlic. Finely chop the onion and tomato. Slice the zucchini.
    Heat 2 tsp oil in a pan.
    Add the minced garlic and fry for 20-30 seconds.
    Add the chopped spinach and fry until wilted. It may take around 2-3 minutes.
    Take the chickpea flour in a large bowl.
    Add turmeric powder, chilli flakes, salt, fruit salt and 1/2 cup water. Add more water if required. The batter should be loose and light.
    Heat a small non stick frying pan and grease it.
    Spoon half the batter onto the pan.
    Sprinkle half of the wilted spinach, zucchini, onion and tomato. Alternately, you can add all the vegetables to the batter before spooning the batter.
    Cook on low to medium heat. Spoon oil on the sides.
    Once the first side browns slightly, spoon 1 tsp of oil on the top and flip the frittata.
    Cook until the second side browns slightly. Remove from heat.
    Repeat the same steps with the other half of the batter.
    Serve hot.


    How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com
    Read more ...

    Cucumber Pakoda or Khire ka Pakoda

    Yum
    Cucumber Pakoda or Khira Pakoda is my latest offering in the junk-food-meets-healthy-food recipes.

    Cucumber pakoda fritter sautekayee bonda khira khire kakdi

    I've grown up on cooked cucumbers more than uncooked ones. I know, not a lot of you have heard of cooking cucumbers. But if you are from around Mangalore, you know your cucumbers well. My mom used cucumbers in sambar, palya, kadabu and my favorite -Akki Rotti.

    I've recently started experimenting with cucumbers. I've made Cucumber Dhokla recently. But never in my wildest thoughts had I imagined I would be making Cucumber Pakodas and ENJOYING it too !!!

    Cucumber pakoda fritter sautekayee bonda khira khire kakdi

    I was introduced to them recently at a temple that refrains from using root vegetables. I was unaware of this fact and very unsuspectingly ate it assuming they were potato pakodas. I was pleasantly surprised that they were cucumber. I have been waiting to make them since then. Saturday was the perfect day. It was raining. Well, it'd been raining the whole last week, and heavily, I must add. Eating pakodas and sipping hot tea is my favorite thing to do when it rains.

    Cucumber pakoda fritter sautekayee bonda khira khire kakdi

    So on Saturday, I dragged my bean bag as close to the balcony, that little spray of rain on my face gets me all excited. Took my plate of cucumber pakodas and my steaming hot cup of tea and plonked on it. I also had this really exciting English Regency romance novel by Sophia Nash that made a perfect read considering the stormy weather outside. Ah! Simple pleasures of life. 

    Cucumber pakoda fritter sautekayee bonda khira khire kakdi

    Let's get back to the Cucumber Pakoda. This pakoda is made just like all the other pakodas, only this time instead of an onion or a potato, we dip sliced cucumber into the batter and fry it. I used regular cucumbers that we use in salads. Not the Mangalore Cucumber. Preferably, use something that has a lower water content to get an even tastier pakoda.

    The batter is very simple. Take some gram flour or besan and add salt, red chilli powder, salt and water to get a smooth batter. The consistency of the batter should be thick enough to coat the cucumbers. I added ajwain or carom seeds as I love the flavor in pakodas. You can skip this or replace it with coriander powder or cumin seeds. I also added a pinch of baking soda, this can be avoided too. 

    Cucumber pakoda fritter sautekayee bonda khira khire kakdi

    Sprinkle chat masala while serving or serve it with some delicious mint coriander chutney.

    Send me an email or leave me a comment on this Post or Facebook or Tweet to me if you tried these awesome pakodas. I love hearing from my readers, so write to me.

    Cucumber Pakodas or Khire ka Pakoda


    Cucumber pakoda fritter sautekayee bonda khira khire kakdi
    Cucumber slices dipped in a batter made of besan or gram flour and spices and deep fried until golden brown.

    Recipe Type:  Appetizer
    Cuisine:            Indian
    Prep Time:     10 minutes
    Cook time:     20 minutes
    Yield:                Serves 2-3

    Ingredients:


    1 Cucumber
    4-5 Tbsp Besan or Gram Flour
    1 tsp Red Chilli Powder
    1/4 tsp Ajwain seeds or Carom seeds
    1/2 cup Water
    Salt to taste
    Pinch of Baking soda
    Oil to fry
    1/2 tsp Chat Masala(Optional)


    Method:


    Slice the cucumber into thin slices.
    Mix together the besan, red chilli powder, ajwain seeds, baking soda and salt.
    Add water by the spoonfuls until you get a batter of desired consistency. The batter should be thick enough to coat the cucumbers.
    Heat oil in a deep pan or kadhai. To test if the oil is hot enough, drop a small spoonful of batter in the oil. If it immediately rises to the top, then the oil is ready for frying the pakodas.
    Dip the cucumbers in the batter and carefully drop them into the oil.
    Cook them on medium heat until one side is golden brown. Flip the pakodas and cook until the other side is done.
    It takes around 3-5 minutes per pakoda. Cook them in batches and do not crowd the pan.
    Sprinkle some chat masala over them and serve hot with mint coriander chutney or ketchup.
    Read more ...

    Maggi Pakoda | Instant Noodle Fritters with Step by Step Photo Instructions

    Yum
    Long Drives. Rain. Spicy food. They are made for each other. Don’t you think so?

    maggi instant noodles fritters fried pakoda chickpeas besan


    Every time it rains, I want something hot and spicy (and mostly fried). What I crave when it rains, I crave more when we are out on a long drive during rains. For all those health food eaters out there, this post is most definitely not for you, unless of course you occasionally binge on some DELICIOUS fried food. This is one of those one time INDULGENCE recipes that just makes you wish it rains everyday.

    On a different note, has an idea gotten stuck in your head and grown into a tree until you can no longer resist it? Something like “Inception”? On one of these long-drive-in-rain, I imagined what would a “Maggi Pakoda” taste like. And after that, nothing tasted good enough on that drive. I wanted MAGGI PAKODA, that’s it! And I thought I was being very inventive and all with my idea of Maggi pakoda until I heard it has already been around in Delhi for a long time. Those Delhi-ites definitely know their fried food.

    maggi instant noodles fritters fried pakoda chickpeas besan

    Maggi is an instant noodle brand from Nestle. And since it was the first instant noodle brand in the Indian market and remained the sole one for many many years, instant noodles is synonymous with Maggi for most of us. So when I say Maggi, you can think of ANY instant noodles. Any noodles you like.

    The first time I went to Rohtang Pass in the Himalayas to see snow, I was pleasantly surprised to find little shacks selling Maggi at that altitude. Absolutely loved eating Maggi while our teeth chattered with the chill in the air. The next time I went to Rohtang, I was actually looking forward to eating Maggi up there. Maggi, Chai and the mountains, felt like heaven.

    maggi instant noodles fritters fried pakoda chickpeas besan

    How many of you out there have had hot hot Maggi when you’ve gone to a cold cold place? Let me know your story.

    These pakodas have that warmth of noodles and the crispiness of the pakodas all combined in one. Perfect for rainy evenings. You can use any instant noodles, Chinese flavored, Thai flavored, Chicken flavored, as I said anything. Just cook the noodles as usual, add the chickpea flour or besan, mix and deep fry.

    maggi instant noodles fritters fried pakoda chickpeas besan


    Step by Step Instructions:


    maggi instant noodles fritters fried pakoda chickpeas besan

    1) Boil 4 cups of water in a sauce pan and add 2 tsp of Oil to it.
    2) Add the instant noodles to the water and cook until the noodles are done. Do not add the taste maker to it.
    3) Once the noodles are cooked, drain the water and rinse them with cold water to stop the cooking.
    4) Mix in the taste maker and coriander leaves.
    maggi instant noodles fritters fried pakoda chickpeas besan

    5) In a different bowl, mix together the chickpea flour (besan) and ½ cup of water. Whisk it to remove lumps. The batter should not be very thin, I suggest adding the water by the spoonfuls rather than the complete ½ cup.
    6) Add salt and chilli powder.
    7) Mix this with the noodles.

    maggi instant noodles fritters fried pakoda chickpeas besan

    8) Heat Oil in a deep pan for frying.
    9) Divide the noodles into small portions.
    10) Once the oil is hot, carefully dump the portions in the oil. Fry until golden brown.

    Maggi Pakoda or Instant Noodle Fritters

    maggi instant noodles fritters fried pakoda chickpeas besan
    Deep fried pakodas or fritters made using Maggi or any Instant Noodles and chickpea flour. 

    Recipe Type:  Snacks
    Cuisine:            Indian
    Prep Time:     10 mins
    Cook time:     30 mins
    Yield:                30 pakodas

    Ingredients:


    2 packets Maggi Instant Noodles
    5 Tbsp Chickpea Flour or Besan
    1 tsp Red Chilli Powder (Optional)
    2 Tbsp Coriander Leaves (finely chopped)(Optional)
    1-2 tsp Chat Masala (Optional)
    4.5 cup Water
    Salt to taste
    Oil  to deep fry

    Method:


    Boil 4 cups of water in a sauce pan and add 2 tsp of Oil to it.
    Add the instant noodles to the water and cook until the noodles are done. Do not add the taste maker to it.
    Once the noodles are cooked, drain the water and rinse them with cold water to stop the cooking.
    Mix in the taste maker and coriander leaves.
    In a different bowl, mix together the chickpea flour (besan) and ½ cup of water. Whisk it to remove lumps. The batter should not be very thin, I suggest adding the water by the spoonfuls rather than the complete ½ cup.
    Add salt and chilli powder.
    Mix this with the noodles.
    Heat Oil in a deep pan for frying.
    Divide the noodles into small portions.
    Once the oil is hot, carefully dump the portions in the oil. Fry until golden brown.
    Sprinkle over chat masala. You can skip this step.
    Serve hot with ketchup.


    Read more ...

    Instant Cucumber Dhokla | Cucumber Chickpea Steamed Cakes

    Yum

    Cucumber Dhokla is a savory steamed chickpea flour and semolina cake with added cucumber that is perfect for breakfast or as a tea time healthy snack.

    How to make instant khira dhokla recipe at www.oneteaspoonoflife.com


    I've been missing around the blog for 2 weeks now. I've been busy cooking up an amazing spread that will soon appear here. Now that's what I would love to say. But that's not what I have been doing. Everyone at home has been under the weather and what I have been cooking has been just soup and regular dal rice. and my taste buds totally ditched me too. I could barely make out what the food tasted like. 

    I can finally taste the food and I'm SOO happy about it. 

    I've recently gotten obsessed with one particular fruit and one particular vegetable - the water melon and the cucumber. And today is all about the Cucumber. I've been adding cucumber to almost everything - Upma, Akki Rotti, Sambar etc. What I love about adding Cucumber to any dish is that it ends up giving it that moistness along with a very subtle flavor. That is exactly what it did to this Dhokla.

    How to make instant khira dhokla recipe at www.oneteaspoonoflife.com


    Cucumber Dhokla is my own concoction that is inspired from the traditional Dhokla. I recently had a cucumber pakoda (Seriously!!!) and it tasted good (Really!). I never would have guessed that cucumber that besan (chickpea flour or gram flour) would go so well together. So when I set out to make dhokla this time, I got a little creative, I added in a grated cucumber and a bit more. I also added in a little bit of grated carrot, a few frozen peas, and finely chopped capsicum. Although technically, I should be calling it a mix vegetable Dhokla. I prefer calling it the Cucumber Dhokla, cause that flavor it had in the end was all fresh Cucumber.

    You can skip the remaining vegetables and just stick to the cucumber and it will taste just as good - I promise.


    Instant Cucumber Dhokla | Cucumber Chickpea Steamed Cakes


    How to make instant khira dhokla recipe at www.oneteaspoonoflife.comInstant Cucumber Dhokla is a savory steamed chickpea flour and semolina cake with added cucumber that is perfect for breakfast or as a tea time healthy snack.

    Recipe Type:  Breakfast
    Cuisine:            Indian
    Prep Time:     15 minutes
    Cook time:     20 minutes
    Yield:                Serves 2-3

    Ingredients:


    For the Cucumber Dhokla:


    3/4 cup Chickpea Flour or Besan
    3/4 cup Semolina or Rava
    1 grated Cucumber
    1 tsp of Ginger- Garlic Paste
    1 crushed Green Chilli
    1 grated Carrot (Optional)
    1 Tbsp Green Peas (Optional)
    2 Tbsp chopped Capsicum
    1.5 tsp Fruit Salt or Eno
    1/4 tsp Asafoetida or Hing
    2 Tbsp Yogurt or Curd
    1 cup Water
    Salt to taste
    Oil to grease the steamer

    For the Tempering:


    3-4 tsp Oil
    1 tsp Mustard Seeds
    8-10 Curry Leaves
    1-2 tsp of Lemon juice
    1/2 tsp of Sugar or Jaggery

    For Garnish:


    2 Tbsp fresh grated Coconut
    2 Tbsp finely chopped Coriander leaves

    Method:


    Preparing the Steamer:


    You can steam in an Idli steamer or a pressure cooker or a large deep saucepan. If using a pressure cooker, remove the whistle.
    Pour around 2-3 cups of water in it and cover it and allow the water to come to a boil.
    Place a small upturned  flat bottomed bowl or vessel at the bottom of the steamer.

    Preparing the Dhokla:


    Mix together all the ingredients except the water, oil and the fruit salt.
    Add 3/4 cup of water and mix well. Add more water if required. The dough should be thick yet pourable. Almost like a cake or idli batter. The quantity of water depends on the type of rava and besan.
    Once your steamer is ready, grease a flat vessel that will fit into your steamer with oil. 
    Now add the fruit salt and the remaining water and mix well. The fruit salt should cause the batter to start foaming and become light.
    Pour the batter into the greased vessel and place it in the steamer.
    Allow it to steam for 10-15 minutes. Depending on the depth of your vessel, you may need to keep it in longer. The Cucumber Dhokla is ready when a skewer or knife comes out clean.
    Allow it to cook and remove from the vessel. 

    Preparing the Tempering:

    Heat oil in a pan and add the mustard seeds.

    Once the seeds splutter, add the curry leaves.

    Remove it off the heat and add the sugar and the lemon juice.

    Assembling the Cucumber Dhokla:

    Cut into bite sized pieces.

    Pour the tempering over the Cucumber Dhokla.

    Garnish with the coconut and the coriander.
    Serve warm with coriander chutney or sweet and spicy yogurt.






    Read more ...

    Matar Dhokla

    Yum

    Steamed Gujarati Green peas Snacks

    Dhokla is a steamed savory cake that is a favorite of western India. They are usually made of semolina and chickpea flour. They are light and fluffy and taste delicious with a tangy green chutney.

    I never knew there was so much variety in something this simple.

    I was browsing through cookery books in the library when I glanced upon Tarla Dalal’s Non-Fried Snacks. I’m a big fan of non-fried snacks. The book has some good recipes, majorly it has different types of dhoklas and muthias. And this Matar Dhokla or Green Peas Dhokla was a featured recipe.

    It is still just as simple to make as the regular dhokla, but now has the added goodness of green peas. You can use either fresh or frozen peas, according to what you have available. 

    The addition of peas gives it that lovely vibrant green colour and the slight sweetness of peas. 

    Some people like to soak their dhoklas in a diluted syrup of sugar and lime juice, while some enjoy it with creamy yogurt. It tastes awesome with both.

    Step-by-step Instructions:

    Steamed Gujarati Green peas Snacks

    1) Puree the green peas with a little water.

    Steamed Gujarati Green peas Snacks

    2) Mix together the chickpea flour, semolina, pea puree, salt, ginger- chilli paste, yogurt and salt into a smooth batter.
    3) Now add the fruit salt or eno to  the batter. Pour the remaining water over it and mix well. It should start getting frothy.

    Steamed Gujarati Green peas Snacks

    4) Grease a shallow vessel that fits inside the steamer and add the batter to it.
    5) Place the vessel in the steamer and steam on medium flame for 12-15 mins. Insert a knife in the middle and if it comes out clean, it is done.

    Steamed Gujarati Green peas Snacks

    6) Turn off the stove and allow it to rest for around 2-4 mins.
    7) Then remove slowly and cut into desired shape.

    Steamed Gujarati Green peas Snacks

    8) Heat the oil in a pan and add the mustard seeds.
    9) Once they splutter, add the curry leaves and chilli and fry for 20-30 seconds.
    10) Pour over this tempering on the dhoklas. 
    11) Garnish with the fresh coconut and the coriander leaves. I also sprinkled a few pomegranate seeds to add some freshness.


    Matar Dhokla

    Steamed Gujarati Green peas Snacks

    Steamed savory cake made with green peas and chickpea flour.

    Recipe Type:  Snacks
    Cuisine:          Indian / Gujarati
    Prep Time:     15 minutes
    Cook time:     30 minutes
    Yield:              Serves 3-4

    Ingredients:

    Dhokla


    1 cup Fresh or Frozen Green Peas
    1.5 cups of Chickpea Flour / Besan
    4 Tbsp Fine Semoline / Chiroti Rava
    1 tsp of Ginger-Green Chilli Paste
    2 Tbsp of Yogurt / Dahi
    1/2 cup of Water
    1.5 tsp Fruit Salt (Eno)
    2 tsp of Oil for greasing
    Salt to taste

    Tempering


    4 tsp of Oil
    ½ tsp of Mustard Seeds
    10-15 Curry Leaves
    1-2 Slit Green / Red Chillies

    Garnish


    2-3 Tbsp of grated Fresh Coconut
    2 Tbsp finely chopped Coriander Leaves

    Method:


    Puree the green peas with a little water.
    Mix together the chickpea flour, semolina, pea puree, salt, ginger- chilli paste, yogurt and salt into a smooth batter.
    Prepare the steamer. (see note)
    Now add the fruit salt or eno to  the batter. Pour the remaining water over it and mix well. It should start getting frothy.
    Grease a shallow vessel that fits inside the steamer and add the batter to it.
    Place the vessel in the steamer and steam on medium flame for 12-15 mins. Insert a knife in the middle and if it comes out clean, it is done.
    Turn off the stove and allow it to rest for around 2-4 mins.
    Then remove slowly and cut into desired shape.
    Heat the oil in a pan and add the mustard seeds.
    Once they splutter, add the curry leaves and chilli and fry for 20-30 seconds.
    Pour over this tempering on the dhoklas. 
    Garnish with the fresh coconut and the coriander leaves.

    Notes:


    STEAMER - I used an idli steamer. You can use a pressure cooker without the whistle or any deep saucepan with a lid. 
    1) To prepare it, add around 2-3 cups of water to the steamer and cover and cook on high flame until the water boils. 
    2) Next place a small flat bottomed vessel or bowl upside down in the steamer. The top of this bowl should be above the level of water.
    3) Place the plate / vessel with the dhokla over this upturned bowl. The purpose of the bowl is that the dhokla plate / vessel does not touch the boiling water directly and is slightly higher than the water level.
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    Dahi Kebab | Yogurt Kebab

    Yum

    Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks

    Dahi  kebab… sounds interesting, doesn’t it? That’s the very reason I ordered it in a food court and I was pleasantly surprised. It actually tasted delicious. And as though fate meant for me to make it, the recipe was showed on TV before I could even google it. It is so simple to make, and it is crowd pleaser. Most people I’ve served it to, haven’t heard of it and eat it out of intrigue. But there is no stopping after one, believe me. It even turned a “dahi hater” around.


    Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks

    It actually tastes a lot like paneer, but it is creamier and has that tang of dahi. It is pan fried, so up goes the healthiness factor.

    You can add spice powders like cinnamon, cardamom, clove etc and zing it up. I preferred to keep it as simple as possible to let the dahi shine through.

    You can either buy already hung curd or make it yourself. I made it myself. Hung curd is just regular yogurt with all the whey drained out. To make it at home, tie the yogurt into a muslin cloth and leave it hanging for 6-8 hours. I left it overnight in the fridge.

    Step by Step Instructions:


    Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks

    1) Mix all the ingredients well.

    Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks

    2) Heat a nonstick pan and oil it.
    3) With the help of 2 spoons, spoon on the mixture on the pan with  at least ½ inch space between 2 kebabs.
    4) Spoon 1 tsp of oil over each kebab and cook on medium flame.
    5) Flip them carefully after the first side has browned.




    6) Allow the second side to brown, then remove from the pan.
    7) Serve hot with mint coriander chutney or just good old ketchup



    Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks

    Dahi Kebab | Yogurt Kebab


    Pan fried Kebabs made with thick yogurt and chickpea flour.

    Recipe Type:  Snacks
    Cuisine:          Indian
    Prep Time:     10 minutes
    Cook time:     30 minutes
    Yield:              20-25






    Ingredients:


    400 gms or 2.5 cups of Hung curd (1 litre of yogurt yielded me with 400 gms of hung curd)
    6 Tbsp Besan/Chickpea flour
    2 Tbsp finely chopped Coriander leaves
    1-2 finely chopped Green Chillies (or 1 tsp of Chilli Flakes)
    2 Tbsp chopped Nuts like almonds, pistachios, cashews (Optional)
    Salt
    Oil for frying

    Method:


    Mix all the ingredients well.
    Heat a nonstick pan and oil it.
    With the help of 2 spoons, spoon on the mixture on the pan with  at least ½ inch space between 2 kebabs.
    Spoon 1 tsp of oil over each kebab and cook on medium flame.
    Flip them carefully after the first side has browned.
    Allow the second side to brown, then remove from the pan.
    Serve hot with mint coriander chutney or just good old ketchup


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