Tuesday, 17 February 2015

Khandvi - Suralichi vadi-Surali Vadi-Gujrati Authentic Khandvi Recipe

Preparation time- 45 minutes
Serving- 4
For Batter:
Gram flour-1 cup
Curd/Yoghurt-2 cup
Ginger and Green chilli paste-1 tbsp(1 inch ginger, 4 green chilli)
Turmeric powder-1/2 tsp
Salt to taste
For Tadka:
Cooking oil-1 tbsp
Curry leaves-10 to 12
Mustard seeds-1 tsp
For Garnish:
Grated fresh coconut
Sesame  seeds-1 tsp
Chopped coriander leaves
  • In a big bowl: add gram flour, curd, ginger, green chilli paste, turmeric powder and salt to taste.
  • Mix all properly, ensure that there are no lumps in the batter.
  • Turn on the heat and put a thick pan over it, let the pan heat.
  • Pour the batter into the pan and stir it continuously.
  • Cook first five minutes on low heat,  increase the heat and cook it for another five minutes on medium heat, keep stirring. 
  • Lower the heat and cook it for ten minutes on low heat, keep stirring. 
  • Meanwhile grease backside of two steel plates with oil and keep it aside. 
  • To test the batter consistency, put a little portion of cooked batter on the greased steel plate.
  • Spread it and leave it for 2-3 minutes. If it rolls properly then batter is ready.
  • Turn off the heat and stir the cooked batter.
  • Put one ladle(serving spoon) of batter on a grease plate immediately after turning off the heat. 
  • Spread the batter equally in all direction using flat spoon, spread it faster otherwise it will turn into lumps.
  • Leave it for 5-7 minutes, Cut using knife in straight line.
  • Roll it one by one in one direction, khandvi is ready for tadka. 
  • For tadka: heat a tadka spoon, add 1 tbsp cooking oil and let the oil heat. 
  • Add mustard seeds, add curry leaves and fry it for 20 seconds.
  • Turn off the heat and put the tadka over the khandvi. 
  • Garnish with sesame seeds, fresh coconut and coriander leaves. 
  • Ready to serve.

Friday, 13 February 2015

Spongy Dahi Vada-Dahi Bhalla-Super Soft Dahi Vada Recipe

  • Urad Dal (Split)-200 gm
  • Curd/yoghurt-400 gm
  • White bread slice-6 pcs
  • Ginger,green chilli paste-1 tbsp(2 inch ginger, 5 green chilli)
  • Green chutney-3 tbsp(Video available on my youtube channel@ http://youtu.be/l-8HkjGlYeY)
  • Tamarind juice-4 tbsp
  • Tomato ketchup-2 tbsp
  • Chopped dry fruits(any)-4 tbsp
  • Roasted masala powder-2 tbsp(Video available on my youtube channel @http://youtu.be/JQuXYiRqKEk )
  • Chat masala powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Cooking oil for fry
  • Chopped coriander leaves
  • Salt to taste
  • Water
  • Soak the urad dal for 12 hrs.
  • Blend the soaked urad dal into thick smooth paste, add little water while blending.
  • Add garlic, chilli paste and 1 tsp salt into the batter and mix it properly.
  • Cut the bread slices into round shape using steel glass or anything else.
  • Add 1/2 tsp salt into the curd and whisk it well, keep it aside.
  • Turn on the flame and put a pan for frying, let the pan heat first.
  • Add sufficient oil into the pan and let the oil heat.
  • Turn on the other stove of the gas and heat a glass of water, put 1/2 tsp salt into water.
  • Drop a pinch of batter into the hot oil to check the temperature of oil.
  • Coat the round shaped bread slice with the urad dal batter properly and put it into the oil carefully.
  • On the other side, when the water starts boiling, turn off the flame.
  • Fry the vada on low heat till it turns brown (flip it in between).
  • Take it out on kitchen towel to absorb extra oil from the vada.
  • Make small holes into the vada using fork or toothpick.
  • Put the fried vada into the hot salty water and leave it for five minutes.
  • Squeeze it gently on your palms and put it into the curd/yoghurt.
  • Place the vada gently in a serving plate along with the curd.
  • Add green chutney, tamarind juice and tomato ketchup on it.
  • Sprinkle little salt, roasted masala powder, chat masala powder and red chilli powder on it.
  • Decorate with chopped dry fruits, pomegranate seeds and coriander leaves.
  • Ready to serve

Love Egg

  • Egg-2
  • cooking oil-1 tsp
  • Fresh or frozen green peas-50 gm
  • Termeric powder-1/4 tsp
  • Red chilli powder-1/4 tsp
  • Salt to taste
  • Heat a pan and put a heart shape cookies cutter on it.
  • Crack the egg on the heart shape cutter(cook it on slow heat).
  • Sprinkle little salt on the egg.
  • After 1 minute, flip it to cook other side.
  • Take out the cooked egg in a plate and cut the corners and shape it.
  • Saute green peas by adding turmeric powder, red chilli powder and salt.
  • Serve the saute green peas in a plate and put the heart shapes egg on it.

Monday, 9 February 2015

Mix Vegetable Dal Khichdi for Infants, Toddlers-Indian healthy Baby Food Recipe

  • Rice(any type)-50 gm
  • Moong dal-50 gm
  • Toor dal-25 gm
  • Chopped onion-1(small)
  • Chopped tomato-1(small)
  • Chopped garlic-4
  • Chopped french/green beans-50 gm
  • Chopped carrot-1
  • Chopped Spinach-5- gm
  • Chopped bottle gourd-100 gm
  • Asafoitida(hing)-1 pinch
  • Cumin seeds-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Salt to taste
  • Ghee/cooking oil-2 tbsp
  • Water
  • Turn on the heat and put a pressure cooker on it, Let the cooker heat.
  • Add ghee into the pan and let the ghee heat.
  • Add hing, cumin seeds and chopped garlic into the hot ghee and fry it for few seconds.
  • Add chopped onions and fry it till it turns light brown.
  • Add chopped green beans, chopped carrot and chopped bottle gourd and fry it for 3-4 minutes(cover the pan without whistle).
  • Add chopped spinach, chopped tomato and cook it for another minute(cover the pan).
  • Add washed moong dal, washed toor dal and washed rice into the fried vegetables.
  • Add two glass of water(or as per your measurement), turmeric powder and salt to taste. 
  • Stir it properly, close the lid of cooker and cook it for four whistle(2 whistle on medium heat and two on high heat).
  • After four whistle, turn off the heat and let the pressure cooker cool down.
  • Open the cooker and the khichdi is ready to serve.
  • For infants, blend it or grind it.

Friday, 6 February 2015

Chicken Bhuna with Onion and Whole Spices/ Chicken Khada Masala Recipe / Murg Khada Masala

Preparation time-45 minutes
Serving -5
  • Washed Chicken (with bones)-600 gm
  • Chopped onions-6 (medium size)
  • Onion pieces (cut into 4 or 6 pcs)-2
  • Garlic cloves (peeled)-50 gm
  • Chopped ginger -50 gm
  • Bay leaves-3
  • Dry red chilli-5
  • Javitri-1
  • Laung-4
  • Black cardamom-2
  • Dalchini(cinnamon stick)-1 inch
  • Cumin seeds-1 tbsp
  • Coriander seeds-1 tbsp
  • Whole black pepper-1 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder-2 tsp
  • Mustard oil/any cooking oil-4 tbsp
  • Salt to taste
  • Coriander leaves for garnish
  • Crush the javitri, laung, black cardamom and cinnamon stick together and keep it aside.
  • Crush the coriander seeds and cumin seeds and keep it aside.
  • Crush half of the garlic (25 grams) cloves and whole chopped ginger.
  • Turn on the flame and heat a pan, add mustard oil into the pan and let it heat.
  • Add bay leaves, dry red chilli into the hot oil and fry it for 5-7 seconds.
  • Add cumin seeds and let it crackle, add crushed coriander seeds and crushed black pepper into the pan.
  • Add crushed garam masala (dalchini, laung,elaichi,javitri) and fry it for a minute.
  • Add whole garlic cloves and onion pieces and fry it for one more minute.
  • Add crushed garlic and crushed ginger and fry it for 1-2 minute on medium heat.
  • Add turmeric powder and red chilli powder and mix it with other fried spices.
  • Add chopped onions and 1 tsp salt together and fry the onions till it turns light brown on medium heat(cover the pan).
  • When the onions get half cooked(it has turned light brown), add chicken and salt to taste and mix it properly with onions and other spices.
  • Cover the pan and cook it for 30-35 minutes on medium heat or low heat (Stir in between to prevent burn).
  • After thirty minutes, add chopped coriander leaves and turn off the heat.
  • Ready to serve with Paratha, chapati or roti.


Monday, 2 February 2015

Urad Dal Jalebi-Instant Jalebi Recipe-Easy and Quick Method of Perfect Jalebi at Home

Preparation Time:30 minutes
  • Urad Dal-1 cup (100 gm)
  • Rice(any)-1/4 cup(25 gm)
  • Sugar -2 large cup(250 gm)
  • Lemon slice/wedges-2
  • Orange food colour-1/2 tbsp
  • Cooking oil or ghee for fry
  • Water


For Batter:-
  • Soak the Urad dal for about 6-8 hrs and soak the rice for about an hour.
  • Put the soaked urad dal and rice together in a blending jar and add food colour.
  • Add 1/4 cup of water in the blender and blend it into a thick smooth paste.
  • Take any soft plain plastic bag or cloth (I used milk packet), fill 1/3 of the bag with batter.
  • Bring the edges together and put a elastic rubber to seal it from one side, make the shape of plastic bag like a mehndi cone.
  • Make a very small hole by cutting the cloth or plastic, check the flow of batter.
For Sugar Syrup(chasni):-
  • Heat a pan and put the sugar in it, add 2 cup of water and let it boil.
  • Add lemon slices in the sugar syrup for nice colour and rich taste of syrup.
  • Remove the lemon slices when the sugar starts becoming thick.
  • Boil it on medium flame and keep stirring till it reaches single thread consistency.
  • Turn off the heat and keep it aside.
For Jalebi:-
  • Heat a frying pan and add sufficient oil or ghee into the pan, let the oil heat.
  • Hold tightly and press the batter through the hole into the hot oil.
  • Make a small circle, in the same consistency/flow make two or three small circles inside the first circle.
  • Fry it on slow heat, Flip it to fry other side.
  • Deep fry on both the sides till it turns crisp and light golden brown.
  • Drain the oil from hot jalebi and dip it into the sugar syrup immediately.
  • Remember:Sugar syrup must be hot (put on flame on low heat if needed).
  • Dip the jalebi into the hot sugar syrup properly for 3-4 minutes.
  • Take out in a plate and serve hot.