Showing posts with label Gujarati. Show all posts
Showing posts with label Gujarati. Show all posts

Undhiyu | Gujarati Undhiyo | Gujarati Mix Vegetable Curry

Yum

Try this hearty warming bowl of Undhiyu (Undhiyo) or Gujarati mix vegetable curry made with the best of winter produce before the season ends!

How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

Food is how I celebrate and this mix vegetable Gujarati Undhiyu is just that. A celebration in your mouth. Full of seasonal winter vegetables and spices. A warming bowl of curry. I made this last week. Somehow it took me a week to get this published. I cooked some other amazing dishes like this Vegan Zucchini Kale Lasagna that I was really excited to post about, and somehow this celebratory bowl just took the backseat. Not that this is any less amazing, but I was super excited to have tried my hand at making vegan cheese that I had to bring it out to the world just as quickly as I could. 

Back to my all-time favorite Gujarati curry - Undhiyu. While one thinks of India as a predominantly vegetarian eating country, it happens we are all wrong. Apparently a lot of India actually caters to the non vegetarians, but there is one state that never lets down vegetarians - Gujarat. The western most state of India is full of flavorful vegetarian food. From Dhokla to Handvo and similar scary sounding dishes that actually explode with flavor in your mouth to this super delicious Undhiyu. Undhiyu in it's humblest form is actually just a simple mix vegetable curry that is made using seasonal winter vegetables and a masala paste made using coconut, fresh coriander leaves and a few spices.

I had forgotten how much I liked Undhiyu until recently my sis's sis in law got us some. I couldn't get enough of it. I could have eaten the entire pot full of curry, but hey, I'm not that rude, I had to leave some for the rest. I HAD to make some of my own that I need not share with anyone, except of course Raj. I can rarely sneak food without him knowing, after all, he does the dishes. I love that man.

How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

Traditionally, Undhiyu uses the following vegetables:
  • Potato
  • Sweet Potato
  • Baby brinjal or eggplant
  • Purple yam
  • Raw banana or plantain
  • Fresh Toovar or Pigeon Peas (Togarikalu)
  • Fresh Surti Papdi or Hyacinth Beans (Avarekai / Avarekalu)

A lot of this can be substituted if it is not the season or not available in your area. I could get most of it, except the purple yam. I'm yet to find it in Bangalore. I used Arbi. You can replace it with any variety of yam. The fresh toovar or pigeon peas can be replaced with fresh green beans. The surti papdi can be replaced with green beans and the surti beans can be replaced with Edamame. Don't worry about having the exact ingredients, just use what is available.

Apart from the vegetables, steamed balls made of gram flour or besan, spices and methi leaves (fenugreek leaves) called Muthia are also added for more flavor and texture. Methi leaves add a nice salty fragrance to the dish. But if you cannot find methi, feel free to replace with dill leaves, coriander or any fragrant greens. You can also buy ready made muthia in some places, like Ahmedabad and Mumbai.

How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

Undhiyu gets all its flavor from the green masala. The green masala is made by blending together fresh coriander leaves, fresh coconut, ginger, garlic, green chillies, sesame seeds, coriander powder, cumin powder, sugar, salt and lime juice. This masala in then stuffed into brinjal, raw banana and into baby potatoes if you use them. Then just heat oil in a pressure cooker and layer the vegetables and leftover masala and cook for 1-2 whistles until done. A pressure cooker drastically cuts down the cooking time making it a very quick cooking dish. However, if you don't own a pressure cooker, just use a covered flat bottomed saucepan or pot, preferably deep.

Undhiyu is generally eaten with either roti or puri.

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:
  • Vegetable Jalfrezi - Curry made by cooking mix vegetables in a tomato based masala.
  • Mushroom Cafreal - Semi dry Goan curry made by marinating mushrooms in a coriander masala and stir frying.
  • Gobi Mussallam - Cauliflower cooked in a creamy rich gravy.




Undhiyu | Gujarati Undhiyo | Gujarati Mix Vegetable Curry


How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.comGujarati Undhiyu or Undhiyo is a vegan mix vegetable curry made with seasonal winter vegetables, methi muthia and a coriander based masala.

Recipe Type:  Main
Cuisine:            Gujarati, Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 4-5


Ingredients:


The Vegetables:


5-6 Baby Potatoes
3-4 small Brinjals
3-4 Arbi or 1 Purple Yam
1 raw Banana
1 small Sweet Potato
1/4 cup fresh Toovar or Pigeon Peas or Green Peas
1/4 cup fresh Surti beans or Hyacinth Beans or Edamame
8-10 fresh Surti Papdi or Green Beans

For the green masala:


1 cup chopped Coriander
1/2 cup grated Coconut
1 large Onion
3-4 Garlic cloves
1/2" Ginger piece
1-2 Green Chilli
2-3 tsp Coriander Powder
1-2 tsp Cumin Powder
2 tsp Sesame Seeds
1 tsp Sugar
Juice of 1/2 lime
Salt to taste

For the methi muthia:


1/2 cup Gram Flour or Besan
1/2 cup chopped Methi
1 green Chilli
1/2 tsp Ginger paste
1 tsp Lime Juice
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 tsp Sugar
1/4 tsp Turmeric Powder
3 tsp Oil
3-4 Tbsp Water
Salt to taste

For the tempering (tadka):


4-5 Tbsp Oil
1/2 tsp Carom seeds or Ajwain
1/2 tsp Cumin seeds or Jeera
1/4 tsp Asafoetida or Hing
3/4 cup Water

Method:


To make the methi muthia:


Mix together the gram flour, chopped methi leaves, ginger paste, crushed green chilli, coriander powder, cumin powder, turmeric powder, sugar, lime juice, salt, 1 tsp oil and the water until combined.
Shape into marble sized balls.
Heat a steamer and place the muthia in it.
Steam for 7-8 minutes until cooked.
Heat 2 tsp oil in a pan.
Add the steamed muthia and saute until slightly browned.

To make the green masala:


Grind together all the ingredients for the green masala. If the mixture is too dry and difficult to grind, add only 1 tsp of water to help grinding. Adding too much water will make the consistency of the masala too loose.

To make the Undhiyu:


Peel the raw banana and cut into large chunks. Make a slit on the chunks for the stuffing.
Peel and halve the arbi.
Chop the sweet potato into chunks.
Make a criss cross lengthwise slit on the brinjal and the baby potato.
Chop the surti papdi or the beans into 1" pieces.
Stuff the brinjals, potatoes and raw banana with the masala.
Heat 4-5 Tbsp oil in the pressure cooker.
Add 1/2 tsp carom seeds (ajwain) and cumin seeds.
Once they brown slightly, add the asafoetida (hing).
Add the surti papdi, surti beans and the fresh toovar.
Add half the leftover masala and mix well.
Now add the arbi and sweet potato.
Sprinkle over the rest of the green masala. Sprinkle over 2-3 pinches of salt.
Now layer the stuffed vegetables on the top along with the stir fried muthia.
Sprinkle a pinch of salt.
Add 3/4 cup of water from the side. Cover and pressure cook for 2-3 whistles or 8-10 minutes.
After the pressure settles, open the pressure cooker and gently mix the curry without breaking the stuffed vegetables.
Serve hot with roti or puris.


How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com
Read more ...

Pancharangi Dal | Panchmel Dal

Yum

Cozy Comfort Food. Three words to describe the dish of the day - Dal. When you want to feel that cozy under a blanket feeling not outside but inside you, I say make dal. It is warm, hearty and healthy. No guilt trips to the gym either.

How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.com

Dal is such an essential part of Indian cooking. From north to south, east to west, every region has their version of dal. I have so many dal recipes with me that I rotate frequently, some have made it to the blog and some may never make it here. Try out this Spinach Dal or this Restaurant Style Dal Fry sometime.

For those who have never attempted to make dal, I encourage you to do so. It is such a forgiving dish. You can add anything or absolutely nothing to dal, and it will still taste good. The simplest dal we make is something called "Tove" where all you add is a simple tempering of mustard seeds, curry leaves and green chilli to already cooked pigeon pea lentils or toor dal. Salt is added after it is served. Dal can be that basic. Or it can be cooked with ginger-garlic, tomatoes and spices. Or with vegetables like this Heerekai Tove / Ridgegourd Dal.

How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.com

Panchrangi Dal or Panchmel Dal is a mixed lentil dal that uses 5 different types of lentils - Toor Dal or Split Pigeon Peas, Chana Dal or Split Bengal Gram, Sabut Urad Dal or Black lentils, Moong Dal or split Mung Beans and the last is not really a dal - Moong or Mung beans. I learnt this recipe from my Aunt who lives in Gujarat. Pancharangi Dal or Panchmel Dal is a famous recipe across Gujarat and Rajasthan in Western India. These places are arid and hence, home to a lot of delicious spicy lentil recipes.

The dals are soaked for 30 minutes to 1 hour and then cooked until done. Dal is meant to be mushy in general. So cook until all the dals are well cooked. Then mush them up with a spoon. Fry finely chopped onions until translucent, then add the ginger-garlic paste and fry till fragrant. Toss in the chopped tomatoes and spices and cook well. Add the lentils and little water along with salt and simmer until you have the consistency you desire. 

How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.com


If you liked this, you may also like:



Pancharangi Dal | Panchmel Dal


How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.comPancharangi Dal | Panchmel Dal is a Gujarati Dal made from 5 different types of dals and beans. It is a spicy mixed lentil soup.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 3-4

Ingredients:


0.5 cup Toor Dal (Pigeon Pea Lentils)
0.5 cup Moong Dal
0.5 cup Moong Beans
0.5 cup Chana Dal (Split Bengal Gram)
4 Tbsp Sabut Urad Dal (Whole black lentils)
1 Onion
2 Tomatoes
1 tsp Ginger Garlic Paste
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
3 tsp Coriander Powder
2 tsp Cumin Powder
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
3-4 tsp Oil
Salt to taste
Water as required

Method:


Soak all the dals in water for at least 30 mins.
Cook in a pressure cooked until cooked.
Heat oil in a kadhai and add the mustard seeds.
Once the mustard seeds splutter, add the cumin seeds and allow them to brown slightly.
Add the chopped onions and fry until translucent.
Add the ginger-garlic paste and stir fry until for 2-3 minutes until fragrant.
Add the chopped tomato and cook for 1-2 minutes.
Add all the spices to the tomato and cook until the tomato is a paste
Add the cooked dal, salt and water. Simmer for 5-6 minutes or until you get the consistency you desire.
Garnish with chopped coriander leaves.
Serve hot with rice or roti.


How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.com

Read more ...

Protein Packed Mixed Dal Handvo

Yum

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

I had been waiting for this long weekend for ages and it has gone in a poof.. Somehow, all my long weekends seem busier than my regular 2 day weekends. Any of you out there with me on this one?

So, what did you do this Ganesh Chaturthi? I hope you all had a wonderful Chaturthi.

I spent my days cleaning the house before the festival and then just cooking, cooking and more cooking. Whew! Does life get busy around festivals!

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

I made these super delicious Steamed Modaks. I love them sooo much more than the fried ones. I think I ate more than all others combined. 

To add to this Raj has a potluck in office and he wanted to take these Almond Chocolate Brownies. Thanks to my small oven, we had to keep baking it batches and it kept us in the house watching the oven for a long time.

But the festivities are done, the sweets have taken a toll on my weight for sure. It's now time to get back to something nutritious and healthy. These Protein Packed Mixed Dal Handvo or Handva as it is sometimes called, was just the thing I had in mind for Tuesday breakfast. 

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

To tell you the truth, I wasn't convinced about Handvo when I watched it on TV. I wondered if it could taste so good as the show presenter was saying. Then, I tried it at home, following this recipe from Tarla Dalal and I must say, those guys on TV weren't lying, it is absolutely delicious. And healthy too... Now I can have my cake and eat it too!!

Handvo is a pan fried savory Gujarati cake made using a fermented batter of mixed dals or lentils and rice. Along with the dals, you can add grated vegetables like carrot or bottle gourd. I've always made it with bottle gourd or lauki and I really like the fact that it keeps the Handvo nice and moist. I've also added a few spices like coriander and cumin, and I highly recommend you to add them as well. 

To make Mixed Dal Handvo, we need to firstly soak the dals and rice for 6-8 hours. Then grind it into a thick cake like batter. Add some sour curd or yogurt and allow it to ferment for 3-4 hours or overnight. Then add the grated bottle gourd, spices, baking soda and pan fry it. You can fry it in a kadhai or in a pan as I did. You can also bake it in the oven. 

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

The Handvo has a simple tempering of mustard seeds, carom seeds, asafoetida and sesame seeds that gives the Handvo its crispy and flavorful crust. 

If you liked this, you may also like:

  • Kothimbir Vadi - Pan fried coriander and chickpea flour (besan) savory cake.
  • Adai - Dosa or crepe made from mixed dals (lentils)
  • Instant Cucumber Dhokla - Steamed Gujarati snack made using chickpea flour or besan and cucumber.




Protein Packed Mixed Dal Handvo

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com
Mixed Dal Handvo is a Gujarati savory cake made with rice, various dals and bottle gourd.

Recipe Type:  Snacks / Breakfast
Cuisine:            Gujarati
Prep Time:     10hours
Cook time:     45 minutes
Yield:                Serves 4

Ingredients:


1/2 cup Rice
1/4 cup Toor Dal (Pigeon Pea Lentils)
1 Tbsp Urad Dal (Split black gram)
1 Tbsp Chana Dal (Split Bengal gram)
1 Tbsp Moong Dal (Split green gram)
2 Tbsp Yogurt or Curd
1 cup grated Bottle Gourd or Lauki
1 tsp Lime juice
1 tsp Coriander Powder
1/4 tsp Cumin Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Ginger-Green Chilli paste
1/4 tsp Jaggery powder or Sugar
1 Tbsp Coriander Leaves (finely chopped)
A pinch of Baking Soda
4-5 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Sesame seeds
1 tsp Carom seeds or Ajwain
2 pinches Asafoetida or Hing
Salt to taste
Water as required

Method:


Wash and soak the rice and all the dals 6-8 hours.
Drain the water and grind it with a little water until smooth. The consistency should be similar to idli batter or cake batter.
Add the curd and allow it to ferment in a warm place for 3-4 hours or overnight.
Add the grated bottle gourd, lime juice, coriander powder, cumin powder, red chilli powder, turmeric powder, ginger-green chilli paste, jaggery powder, coriander leaves, 1 tsp Oil and salt and mix well.
Add the baking soda and 1 Tbsp of water and mix well and keep aside for 15-20 minutes.
Now heat 1-2 tsp Oil in a kadhai or a frying pan. Once the oil is hot, add half the mustard seeds.
Once they have spluttered, add half the sesame seeds, carom seeds and a pinch of hing.
Immediately pour in half the handvo batter. Cover and cook on low heat for 10-12 minutes until the base of the handvo turns crisp and golden brown.
Now gently with the help of 2 spatulas or spoons, flip the handvo. Cook until the other side is crisp and golden brown. Spoon in 1 tsp of Oil if required.
Cook the other half of the batter the same way.
Cut into cubes and serve hot with mint coriander chutney.


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:


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

Preparing the Dhokla:


4. Mix together all the ingredients except the water, oil and the fruit salt.
5. 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.
6. Once your steamer is ready, grease a flat vessel that will fit into your steamer with oil. 
7. 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.
8. Pour the batter into the greased vessel and place it in the steamer.
9. 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.
10. Allow it to cook and remove from the vessel. 

Preparing the Tempering:

11. Heat oil in a pan and add the mustard seeds.
12. Once the seeds splutter, add the curry leaves.
13. Remove it off the heat and add the sugar and the lemon juice.

Assembling the Cucumber Dhokla:

14. Cut into bite sized pieces.
15. Pour the tempering over the Cucumber Dhokla.
16. Garnish with the coconut and the coriander.
17. Serve warm with coriander chutney or sweet and spicy yogurt.






Read more ...

Maavina Hannu Seekarne or Aamras

Yum
aamras alphonso mango pudding dessert


The best thing about summer??? MANGOES. My sweet dreams are made of eating a ripe juicy mango dripping juice all over my hands. I never saw any other reason for the month of May to appear on the Calendar. I mean, May is the HOTTEST month of the year. In school, it marked the end of one month of summer vacations. The only saving grace for the month of May was the mangoes it brought with it.

Every Indian household I know uses mangoes to make either their favorite milkshake, or lassi, or dessert or pickle. There are so many dishes that you can make with Mangoes - both raw and ripe. I've made a few in the past:

Mavinkayee Chitranna or Mango Rice - Flavored rice made with grated raw mangoes and leftover rice.

Hagalkai Mavinkayee Gojju or Bittergourd & Raw Mango Curry - Bitter sweet sour and spicy curry made with bitter gourd and raw mangoes

Sweet and Sour Mango Curry or Saasav or Pashingiri Mango curry made with ripe mangoes and fresh coconut famous along the Konkan coast of India.

Aam Panna or Sweet and Spicy Raw Mango Cooler - A sweet and spicy beverage made using raw mangoes

Mango Cheesecake - Cheesecake made using fresh mangoes, paneer and agar agar.

Raw Mango Gojju - South Indian raw mango curry and coconut curry

Corn and Raw Mango Salsa - A Simple Salsa made with boiled sweet corn and raw mango.


aamras alphonso mango pudding dessert

Don't you just want to grab that bowl of luscious Seekarne and eat it right now?

Maavina hannu Seekane or Aamras is probably the easiest delicacy you can make with Mangoes. All you need are ripe fresh JUICY mangoes. India is the birthplace of Mango and every state has it's own favorite. Alphonso, Kesar, Dasheri, Badami, Mankurad (Being a Goan, I had to list this one), Raspuri etc.There are so many more varieties, I don't even know all the names. 

aamras alphonso mango pudding dessert

Maavinahannu Seekarne or Aamras was my Mom's favorite Mango dish, she made it every summer, without fail. I made this today as a dedication to her. 

Maavinahannu Seekarne can be made in two ways, either by finely chopping the mangoes, like my mom made it or squeezing the mango to get a fine puree, the way my grandmother made it. The only difference in the 2 methods, is the way the mango pulp is treated - chopped or pureed. It is typically flavored with cardamom and almost always has a little milk added to it.


Traditionally, the Maharastrians eat their aamras with deep fried puris and here in Karnataka, it is eaten with chapati - the pan fried wholewheat flatbread. But you can eat it just like that as a dessert. Seekarne tastes best chilled for an hour or two in the fridge. But you can eat it at room temperature as well.


Maavina Hannu Seekarne or Aamras


aamras alphonso mango pudding dessert
Maavina Hannu Seekarne or Aamras is a simple traditional dessert made with mango pulp and milk and flavored with cardamom.

Recipe Type:  Dessert/ Drink
Cuisine:         Indian
Prep Time:     15 minutes
Yield:             2-3 bowls

Ingredients:


2 ripe Mangoes
1/2 cup of Milk
1 tsp Cardamom Powder
1-2 tsp Jaggery Powder or Sugar

Method:


Peel the mangoes and chop the mango cheeks finely. Alternatively, instead of chopping it, you can just puree the mango.
Add cardamom powder and milk. Mix well.
Taste and check if you want it sweeter, then add jaggery or sugar.

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.
Read more ...

Instant Khaman dhokla

Yum
Khaman dhokla is probably the most famous Gujrati snack across India. Easily available in some states and difficult to find in others. Somehow, I love this healthy steamed snack with tea in the evenings, but Bangalore disappoints me by not having it so readily available. I actually have to go in search of it and most times it is just so sweet that it turns me off. Since it is so easy to make, I often end up making it at home myself.

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


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


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


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



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



Ingredients:

Besan  - 1 cup
Fine rava - 1/4 cup
Eno salt - 2 sachets
Green chillies - 4-5
Ginger - 1 small piece
Mustard seeds - 1 tsp
Coriander leaves - a handful
Fresh grated coconut - 2 tbsp
Salt
Water - 1/2 cup
Oil - 4-5 tsp

Method:

Mix the besan and rava. Using rava is optional, dhokla can be made with only besan also.
Crush the ginger and make a paste of the 2 green chillies and add to besan.
Add salt and water
Fill a steamer with water and keep on stove.
Grease a small vessel/ bowl. I used an idli steamer so I used the idli plates itself to steam the dhoklas.
Once the steamer is ready, mix the Eno salt into the besan and immediately transfer to the greased vessel and place in the steamer.
Allow it to steam for 7-10 minutes.
Remove from steamer and cut into 2" pieces.
Heat 3 tsp oil, add mustard seeds.
Once the mustard seeds splutter, slit the remaining chillies and add to te oil.
Pour the oil on the dhokla
Garnish with finely chopped coriander and freshly grated coconut
Enjoy with curd or chutney
Generally, when we buy dhokla outside, a very thin solution of water, sugar, lime juice is also poured on the dhokla to give it a sweet and sour taste. I am not a fan of the sweet dhokla, hence I skipped this step.
Read more ...