26th November 2010, 10:05 AM
Garlic Dosai - provides a spicy change!!
Dosa batter - 2 cups
To fry in 1 tbsp oil, in the following order:
Finely chopped garlic - 2-3 tbsp (or more to taste)
Finely chopped ginger - 1 tsp
Finely chopped onions - 3 tbsp
When aroma starts coming, lower the gas & add:
Red chilli powder - 1 tsp
Haldi, hing, little salt
Black salt - ½ tsp
Soya sauce - 1 tsp (optional)
Saute to mix & switch off.
Cool completely & add to dosa batter.
Make dosas using oil - will not be very thin because of the added ingredients.
30th November 2010, 07:40 AM
Double Decker Idli - impress your family & friends!
Make masala, fairly dry, quite spicy with potatoes, onion & tomatoes.
In any greased aluminium mould, first place a layer of masala & over that pour idli batter.
Steam for 5-7mtes.
Cool & unmould.
I used a ringmould & muffin tins.
Friends, you may think that my presentation is 'bizarre'!
This is the result of my watching the Master Chef Programme - Australia & India, faithfully!!
12th December 2010, 08:27 AM
`Bhavanagar Gathiyas - don’t blame me if you can’t stop munching them!
I saw this on a TV programme – superb is the only word!
Whisk together, till almost white in color;
Hot oil - ½ cup
Water - ½ cup
Cooking soda - ¼ tsp
Pepper powder - 1 tsp
Shajeera - 1 tsp
Hing - ¼ tsp
Sugar - ½ tsp (optional)
Besan - 1 ½ cups
Gradually, stirring in one direction only, to get a soft dough.
Then deep fry in oil, proceeding as for
Last edited by Chitvish; 24th December 2010 at 01:03 PM.
23rd December 2010, 10:42 AM
Rajma-American Corn Kabab - a different combo!!
Boiled, peeled, mashed potatoes - 2, medim
Rajma - ¼ cup,soaked for 8 hrs, drained, boiled till soft & crushed coarsely
American sweet corn - 2 tbsp, crushed
Green chilli – ginger paste, salt & red chilli powder to taste
Heat 1 tbsp gee ; sauté
Chopped onion - 2 tbsp
Jeera ½ tsp
Switch off when lightly browned.
Add the above to potato-corn mixture with
Cornflour - 2 tsp
Bread crumbs - 2 tbsp
Shape into tikkis
First roll in dry cornflour & then dip in bread crumbs.
Deep fry in hot oil.
31st December 2010, 11:14 AM
Khatta Dhokla - fool proof!!
Parboiled rice - 1 level cup
Heap the above with raw rice
Gram dhal - 1 cup
Heap the above with urad dhal.
Wash & soak rices + dhals in water for 4-6 hrs.
Drain & grind coarse with sour curds to a batter.
Allow to ferment for 8-10 hrs.
Then proceed as for cabbage dhokla.
Step By Step photos for Snacks!
13th January 2011, 10:05 AM
Carrot dosai - nutrition+appealing to the eye!
Dosa batter - 1 cup
Fry in 2 tsp oil:
Minced onions - 1 tbsp
Minced garlic,ginger, green chillies, each - 1 tsp
Red chillipowder & dhaniya powder - 1 tsp, each
Finely grated carrot - 4-5 tbsp
Switch off & cool.
Add to dosa batter & make dosas. Serve with plain curds.
9th February 2011, 10:08 AM
Bajji Chilli Kachori - serve with tea!!
The method is the same as given for
Khasta Kachori (1)
Khasta Kachori (2)
The outer dough & filling are slightly different.
1 cup maida + 4 tbsp oil + just enough water
Keep for 30 mtes.
Finely chopped - 3 bajji chillies
Boiled peas - ½ cup
Freshly grated coconut - 3 tbsp
Garam masala - 1 tsp
Salt, sugar, lime juice
Chopped coriander leaves - 4 tbsp
13th February 2011, 11:05 AM
‘Go-Green’ Dosai - is ‘Go-Green’ not our new mantra?
Dosa Batter - 2 cups
In 2 tsp oil, lightly sauté, in a pan:
Chopped mint, coriander & curry leaves - ½ cup
green chillies - 3-4 (or to taste)
Onions, chopped - 2 tbs (optional)
Grind the above to a paste & add to batter. Check for salt.
Make dosais as usual.
23rd February 2011, 10:20 AM
Multigrain(Navadhanya) Upma - if in bread & roti, why not in upma??
I used mainly whole lentils & not cereals. The photo shows the names of the ingredients.
You can omit any one lentil or two, by choice.
In navadhanyams, wheat & black til are also included. Though not shown in the photo, I dded them also, the next time I made the mix.
Take equal amounts of all lentils & roast on a dry kadai till light brown. If on a low flame, you can roast them together.
Cool & crush in a mixi, not too fine. Sieve with a rava sieve. The grains should be rava size.
Follow the recipe as in
Step By Step photos for Tiffins
This takes 2 cups of water, unless you grind it fine. It is preferable to cook it in a vessel, inside the pressure pan. Afteer the first whistle, simmer & cook for 10 mtes. Open only after 10 mtes & fluff it up with a fork.
2nd March 2011, 07:57 AM
Alu Sev - a quick Gujarathi snack.
Believe me, with totally different masalas, it tastes very much unlike our omapodi. I think lime juice gives an interesting twist!
Booil, peel & mash fine a medium potato.
Besan - 1 cup
Mashed potato - ¾ cup
Red Chillli powder - 1 tsp
Green chilli-ginger paste - 1 tsp (grind fine, mix with water & strain – the liquid should be added to prevent the sev from getting blocked in the sev-press.). This ingredient is optional.
Lime juice - 1 tsp (this gives a nice, mildly tangy taste)
Salt, haldi, hing
Hot oil - 1 tbsp
Knead to a dough using plain water or the strained water, given above.
Heat oil; when very hot, press directly using sev press; gradually simmer the gas, flipping twice or thrice for uniform cooking. Bubbles will stop when completely cooked.
Remove to a kitchen-tissue, cool thoroughy & store airtight.
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