Instant Dhokla Idli

                          

 "Instant Dhokla Idli"

Ingredients:

250 Gm Besan

250 gm Rava

1 tsp chopped ginger

2 green chillis chopped

1 tsp oil

2 Tbsp curd

1 tsp Eno salt

salt par taste

water as needed

For Temparing :

1 tsp oil

1/2 tsp musturd seeds

10-12 curry leaves

2 tsp sugar

1/3 cup water

Method:

1. In A bowl add besan, rava, ginger, green chilli, salt, oil and mix well.

2. Add curd into it and with the help of water make smooth batter out of it. cover it with lid..for 10 mins.

3. Now check your batter if its too dry then add some more water and add eno salt into it.

4. mix well.

5. Grease idli pan with little oil..put batter into it.

On medium flame cook it for 5 min.

check with thoothpick if its comes dry then your dhokla is ready.

6. Switch off flame and let it cover for another 2-3 mins.

7. Take out dhoklas with help of spoon.

For Tempering:

1. In a pan put oil. once oil become hot add musturd seeds when seeds begin crackle add curry leaves.saute them.

2. Add 2 tsp sugar and water..let it boil for 1 min.

3.Pour it over dhoklas.Make sure each dhokla is coated well with tempering.

Garnish with coriander leaves.

Sprout Moong Dal Paratha

Sprout Moong Dal Paratha

1 Cup of chapati Dough.

Ingredients for stuffing:

1. 1 Cup moong sprouts
2. 1 tsp Ginger and Garlic Paste
3. 1 Green chilli nicely chopped
4. 1/4 tsp turmeric powder
5. 1/4 tsp coriander powder
6. 1/4 fennel powder
7. 1/4 tsp chat masala
8. Salt par taste
9. 1tsp oil 
10.  ghee for frying parathas

Mathod :

1. Cook the sprouted moong in a pressure cooker for 2 whistles. Allow the steam to escape before opening the lid.
2. Heat oil in a pan.add turmeric powder, coriander powder,fennel powder in it.
3. Mix well now add chopped green chilli and ginger garlic paste.mix well.
4. Add boiled moong sprouts and chat masala..mix them and make a dry mixture of it.
   

 5.  Take a dough ball..shape it like small bowl..add stuffing to it and cover it.

6.    Roll the ball and make a circle shape paratha.

7.   Heat the tawa and grease some oil now place paratha on tawa put some oil..Roast from both side one by one until it become golden brown in color.

Your Paratha is ready to serve.

   

Medu vada

                  

                     "Medu Vada ( Sambhar Vada)"

Ingredients:

1 Cup Urad Daal

1-2 green chilli chopped

10-12 curry leaves chopped

1 medium size onion chopped

1 cup coriander leaves chopped

3-4 peppercorns 

salt to taste

oil for deep frying

Method :

Clean and wash urad dal. Soak it for at least for 2-3 hours.

Blend in a mixer  with little water to make smooth batter out of it .

In this batter add chopped green chillis,onions, coriander leaves, curry leaves,peppercorns and salt.

Mix well.

Heat oil in pan.

Wet your hand..take little batter on your hand..make hole with your thumb in center. Drop vada in pan.

Deep fry vada until it become golden brown from both side.

Shahi Paneer

                        

                         

                        "Shahi Paneer"

Ingredients :

250 gm Paneer

1 medium size onion chopped

3 medium size tomato chopped
1 inch piece of ginger
2-3 clove of garlic
1 green chilli

2 tsp cashew nut

3 tbsp butter

1/4 tsp turmeric powder

1/2 tsp red chili powder

1 tsp coriander powder

1/2 tsp cumin powder

2 clove

1 bay leaf
1 small cinnamon stick
2-3 black paper
1/2 cup water
1 tsp Dry fenugreek leaves
salt to taste

Mathod :

 Cut the paneer in a cubes and keep them aside

Heat 2 tsp butter in a pan. once butter become hot add clove, black pepper, bay leaf, cinnamon stick.

Add chopped onions ,garlic and ginger and green chilli..once onion turn pink into color then add chopped tomato.add cashew and salt..cover the lid and let them cook for 4-5 mins.

once they cook turn off flame and let them cool..after that add water and grind them into smooth paste. After grinding strain the mixture..so it become smooth and without any lumps.

Again in a pan add remaining butter and pour onion tomato mixture in it and let it cook for 4-5 mins until oil starts to come out then add red chili powder, turmeric powder,coriander and cumin powder in it. crush fenugreek leaves on curry..and mix well.

add fresh cream and stir well and last add paneer.

mix well until they are nicely coated with the gravy.

Now its ready to serve. :)

Paneer peas wala

                                     

                                "Paneer Peas wala"

Ingredients:

250 gm Paneer

1 cup peas

1 green chilli

3-4 clove of garlic chopped

1 inch piece of ginger

8-10 cashew

1 medium size onion roughly chopped

2-3 tomato roughly chopped

3 Tbsp oil

1 tsp ghee

1 bay leaf

2 clove

1 cardamom

1 small piece of cinnamon

1 tsp coriander powder

1/2 tsp red chilli power

1/4 tsp turmeric powder

1/2 tsp garam masala powder

Salt to taste

2 tsp curd

1 hand full of coriander leaves for garnish

Method :-

Take a pan add 1 tbsp oil in it.Once oil hot add chopped ginger,garlic and green chilli to it mix well now add onions and cashew. give a nice stir.

once onion change color add chopped tomato and mix well.

cover with lid. let them cook until they become soft and mushy. switch off flame and let them cool down.

In a pan pour water and add peas to it and let them boil until they become soft after that add panner cubes and switch off flame.

Put the onion tomato mix in mixture and make smooth paste out of it.If you need little water you can add.

Take a pan put remaining oil in it..add whole spices and cumin seeds once they change color

add onion tomato mix into it.mix well on medium flame.

Add salt,turmeric,red chilli and coriander powder into it.give a nice stir..let them cook until oil comes out from gravy..

Add water into it..you can check consistency..if you need more water you can add..

once gravy start boil and 2 tsp curd into it..

mix well and cook for a min.

now add mater and paneer into it...give  a nice stir..cook for a min or 2..

finally add 1 tsp ghee..it will give nice texture to your gravy.

At the end garnish with coriander leaves.

 

 

Aloo Paneer Tikkis

                

                                  "Aloo Paneer Tikkis"

Ingredients:

2 cup boiled and mashed patato

1 cup grated paneer

1 cup finely chopped onions

2 medium size finely chopped green chilii

1/2 cup finely chopped coriander leaves

1/2 finely mint leaves

2 bread crumb

1/2 tsp red chilli power

1/4 tsp turmeric powder

1tsp chat masala powder

1/2 tsp garam masala powder

salt to taste

oil for shallow fry

Mathod:

Take a bowl..Put all ingredients in it..mix them well.

Knead to make a dough.

Divide dough in equal part and make same size of tikkis out of it.

Heat non stick pan on medium high heat.Nicely greased the pan. place tikki on pan.. put oil on top of tikkis.

cook them from one side till golden brown in colour and then turn tikki to other side..cook them until they become crispy and golden brown in color from both side.

Tikkis taste more yumm when you served them hot.

Hot and crispy Tikkis are ready to serve.

Marwadi Kadhi

                                           "Marwadi kadhi"

Ingredients :

For kadhi:

                    2 cup yogurt

                    2 tbsp gram flour

                    salt to taste

                    1 1/2 tsp dry mango powder(if your curd is sweet in taste then only use it )

                    3 glasses of water

mix all ingredients in curd and slowly add water . make a smooth batter.

Heat a pan add batter into it and stir well till one boil.after that on a medium slow flame let it cook for 

atlest 20 mins.

Its 20 mins now our kadhi is ready.

For Tempering:

2 clove

1 small piece of cinnamon

1/4 tsp methi seeds

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1/4 tsp asafoetida (hing)

1/2 tsp red chilli powder

1/4 tsp turmeric power

5-10 curry leaves

2 dry red chilli

1 tsp ginger and garlic paste

2 tbsp ghee or oil

1. Heat ghee in a pan. Add mustard seeds along with cumin, feenel, methi and cumin seeds.

2. Add clove and cinnamon stick and hing and stir well.

3.Add red chilli dry and curry leaves.

4. Add ginger garlic paste and cook until raw flavor of garlic gone.

5. switch of the flame and add turmeric powder and red chilli powder.

6. Immediately pour this tempering to kadhi.

7. Cover and let the tempering flavor infuse with kadhi.

8. Let it cook for 3-4 mins more.

Final step is garnishing with fresh coriander leaves.

OUR MARWADI KADHI IS READY TO EAT.

Muli Paratha with Marwadi Twist.

                                "Stuffed Muli Paratha"

Ingridents :(serves 5-6 Parathas )

For Dough: 

                      11/2 cup wheat flour

                      Pinch of salt

                      1/2 tsp oil

                      water as needed

For Stuffing:

                       2 medium size white radish (grated )

                       2 tsp Gram Flour

                       1/4 tsp Carom seeds

                       1/4 tsp Coriander seeds     

                       1/4 tsp fennel seeds

                       1/4 tsp red chilli powder

                       1/4 tsp garam masala powder

                       1/2 tsp chat masla powder

                       pinch of asafoetida(hing)

                       2tsp Oil

Mathod :  For Stuffing:

• Grate the radish or mooli finely and squeeze the water out from the mooli completely and keep aside.

            2. In a pan dry roast gram flour..

           

        after roasting tranfer it into a bowl.

         

        3. In a same pan  heat oil and once its hot add carom seeds, fennel seeds , coriander seeds and                 hing. cook it about 15-20 secs.     

       

       4. Now add the grated radish and stir well.

       5. Add all dry spices like salt, red chilli powder,garam masala,chat masala and give a nice stir.

       6. Add roasted gram flour and mix well..let it cook about 4-5 mins.

        

 your stuffing is ready.

For Dough:

                   1.In a bowl add wheat flour, oil and salt. mix well.

                   2. Add water to the flour and knead inti paratha dough.

                   3. Rest the dough about 10 mins.

                 

                  Dough is ready for parathas.

For parathas:

                 1. divide dough in equal size of balls.

                 2. Take a dough ball..shape it like small bowl..add stuffing to it and cover it.

               3. Roll the ball and make a circle shape paratha.

          

To frying paratha:

             1, Heat the tawa and grease some oil.(or ghee )

             2.Now place the paratha on tawa put some oil. roast from both side one by one until it become golden brown in colour.

                                      yummmy muli parathas are ready.




                               

A Fry Parwal with Roasted Peanut

                        "Parwal Fry with Roasted Peanut"

Ingredients:-

• Parwal                            = 250 gm
• Onion                             = 1 medium size ( chopped nicely) 
• Ginger garlic paste        = 1 tsp
• Peanut                            = 1 tbsp (roasted and coarsely grinded)
• Coriender leaves           Oil                                = 2 tbsp

• Salt to taste
• Hing                              = 1 pinch
• Cumin seeds                  = 1/2 tsp  
• Turmeric powder          = 1/4 tsp
• Coriender powder         = 1 tsp
• Red chilli powder         = 1/2 tsp (according to your taste)
• Dry mango powder       = 1/2 tsp                       

Mathod:-

• Cut each parwal in thin and long slices.
• In a pan heat oil..add hing, cumin seeds fry till cumin seeds change colour.
• Add onions and curry leaves..saute onions until they became golden brown in colour.
• Add ginger and garlic paste and fry until raw flavor go.
• Add salt and turmeric powder mix well.Add parwal and mix well.
• Now add coriender powder, red chilli powder mix well and cover the lid. let then cook in medium low flam for 5-6 mins.
• Now remove lid and check if your parwal cooked more the half then add rosted peanut powder and mix well.
• Again cover the lid for 2-3 mins.
• Add dry mango powder mix well.
• Put coriender leaves for garnishing.

                     your parwal fry is ready to searve. :)

Thank you very much.