Aloo Tikki / Potato Patties

Ingredients:

•  2 cups of shredded or mashed potato
• 2 -3 tbsp bread crumbs
• 1 tsp salt
• Oil for shallow fry

For Stuffing / Filling

• 1/3 cup green peas boiled and drained
• 1 tsp grated ginger
• 1 tbsp green chili minced
• Chopped cilantro 
• ¼ tsp salt
• 1 tsp oil

For Serving

• 1/2 cup yogurt whipped
• ¼ cup cilantro chutney
• ¼ cup tamarind chutney

Method:

Making Filling

• Boil green peas for 5 mins then drain the water from the peas and lightly mash.
• Heat the oil in a small pan over medium heat; add all the filling ingredients, stir fry for about 2 min. Keep the filling little moist. Set aside.

Making tikkis

• Add the salt and bread crumb into the mashed potatoes and knead to make the dough.
• Divide the potatoe mixture into 8-10 equal parts.
• Takes one part of the potato dough, make a ball and flatten over the oiled palm.  Put about 1 tsp of filling in the center and wrap around with potato. Lightly flatten the filled balls to patties. Make all the patties.
• Heat non stick heavy skillet on medium high heat, generously greased the skillet.  Place the tikkies on the skillet, making sure they are not touching each other and has some space all around.
• Oil the tikkies from the top. Cook them for about 1 minute and turn them over, tikkies should be light golden brown. Oil the tikkies from the top and lightly press with spatula.
• Turn the tikkies 3-4 times as needed to make sure tikkies are nice and crispy. Brush the oil lightly every time when you turn the tikkies over and also press with spatula.
• Tikkies are served along with tamarind chutney, cilantro chutney and yogurt. You can also serve them with spicy chole.

Kakdiche Ghavan / Cucumber Sweet Pancakes

Ingredients:

• Grated cucumber/kakdi - 1 cup
• Rice flour - 1 cup
• jaggary powder or grated - 1/3 rd cup
• Cumin seeds - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Red Chilli powder - 1/2 tsp
• Salt to taste
• Chopped cilantro
• Ghee/butter

Method:

• Peel and grate the cucumber. Remove the seeds. Add the grated jaggery to it. Heat the nonstick pan on medium high, put cucumber and jaggery mixture in it and the jaggery by heating it on a medium flame.
• Bring to boil the mixture until the jaggery is dissolved and cucumber is cooked. Remove from the flame and cool completely. 
• Add salt, red chilli powder, turmeric powder, chopped cilantro and cumin seeds to this mixture. 
• Add the rice flour to the mixture by little at a time and mix thoroughly so that they do not form lumps.
• In case the batter becomes too thick add little water. Batter should be in dropping consistency, semi thick.
• Heat a non stick flat pan or tava and apply a ghee or butter on it. 
• Spread the ladleful batter on the pan. Put a lid on the pan and cook on a medium flame. 
• Cook for couple of mins then flip over and cook on the other side for more couple of mins.
• Serve hot with ghee or butter. 

Ragi Idli

Ingredients: 

• Whole Urad Dal/Skinned black gram: 3/4th cup
• Fenugreek/ Methi seeds: 1/2 tsp
• Ragi flour/finger millet flour : 2 cups
• Salt: As needed.
• Oil for idli mould to grease.

Method:

• Soak the urad dal & fenugreek seeds together for a minimum of 4 hours.
• Grind the urad dal & fenugreek seeds to a very smooth & fine paste  with the water used for soaking.
• Scoop out the urad dal mixture to a large utensil. Add the ragi flour, salt & adjust the consistency of the batter (add little water at a time). Batter should be of dropping consistency.
• Allow the batter to ferment overnight or a minimum of 8 hours.
• The batter would have doubled after fermentation. Mix the batter gently.
• Grease the idli moulds. Add enough water to the steamer.
• Add about 2 tbsp of batter to each mould & steam the idlis for 15-20 mins.
• Turn off the heat. Let the idlis cook in the steam for couple of more mins. Remove the mould from the steamer.
• Scoop out the idlis using a spoon or a spatula.
• Serve idlis hot with a sambar & a chutney of your choice.

Dal Dhokli

Ingredients:

• 1/2 cup Toovar Dal 
• 1/2 cup  Wheat Flour + for dusting
• 1 tsp ajwain optional
• 1/2 tsp  Turmeric Powder
• 1 tsp Coriander Powder
• 1 tbsp grated coconut
• 1/2 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• A pinch of Asafoetida
• 1 Dry Red Chilli, broken into two pieces
• 1 sprig Curry Leaves
• 3 Kokum petals 
• 2 tsp Jagarry powder
• 3 teaspoons Oil
•  Water for dal and making dough
• Salt
• 2 tablespoons chopped Coriander Leaves, for garnishing

Method:

• Rinse toovar dal in running water and add it in the  pressure cooker. Add 1½ cups water and salt in it.  
• Close the lid and pressure-cook it over medium flame for 3-whistles. Remove cooker from flame and let it stand until it is cool down.
• While dal is cooking, prepare dough for dhokli. 
• Take 1/2 cup wheat flour, carom/ajwain seeds, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1-teaspoon oil and salt in a big bowl.
•  Add water as required in small quantities and knead a little stiff but smooth dough (like paratha dough). Cover with a cloth and let it settle for 10 minutes.
• Open the lid of pressure cooker, Transfer dal to a deep bowl or just keep it inside the cooker and blend it into smooth puree using hand blender. Add 2-cups water and blend again for 5-10 seconds.
• Heat 2-teaspoons oil in a large kadai or pan over medium flame. Add mustard seeds and allow them to splutter. Add cumin seeds, asafoetida, dry red chilli and curry leaves and allow cumin seeds to sizzle.
•  Add 1/4 teaspoon turmeric powder and  coriander powder, grated coconut and mix well.
• Add pureed dal, 1-cup water, kokum petals, jaggery and salt. Bring it to boil over medium flame and then reduce flame/heat to low and cook for 5-7 minutes.
• Meanwhile, divide dough into 4-equal portions and give them a round shape. Take one dough ball, give it a shape like pattie and put it over rolling board.
•  Dust little flour, roll it out into a thin circle of 7-8 inch diameter and transfer to a plate. Repeat the step for remaining dough balls.
• Take one rolled circle over rolling board and cut it into multiple small diamond shapes using knife or cutter.
• Slowly add all diamond shaped pieces (12-14 pieces at a time) into boiling dal and increase flame to medium and cook for a minute or two.
•  Add next batch of diamond shaped pieces after 1-2 minutes. Stir occasionally in between.
• Repeat the process with remaining rolled circles, cut them into pieces and add into dal. After adding all pieces, cook them over medium flame until dhokli does not taste raw, about 8-10 minutes. Stir occasionally in between.
• Turn off flame and transfer it to a serving bowl or deep serving plate. Garnish with fresh coriander leaves and serve hot.

Daal Baati

Ingredients:

For Baati:

• 2 cups wheat flour
• 1 tbsp. rawa (semolina)
• 2 tbsp. ghee
• salt to taste

For Daal:

• 1/2 cup toor dal
• 1 tbsp. yellow channa dal
• 1 tbsp. ghee or oil
• 1/2 tsp. garam masala
• 1 tsp. red chilli powder
• 1/4 tsp.haldi (turmeric) powder
• 1/2 tsp. dhania (coriander seeds) powder
• salt to taste
• 1/2 tsp jaggary powder
• 1/2 lemon
• 1 tbsp. coriander chopped
• 1/2" ginger grated
• 1/2 tsp. each cumin, ajwain and mustard seeds
• 4-5 curry leaves
• 2 cups water

Method:

For Baati:

• Pre-heat oven to 350 degrees F/ approx 180 degrees C
• Mix the flour, rawa, salt and ghee.
• Knead very stiff dough with warm water.
• Allow the Dough to rest for 15 minutes.
• Make golf-size round balls and transfer into a baking tray or a pizza stone.
• Bake for 15 min., turn and bake for another 10 min till the outer cover is brown and crusty.
• Once batties are done break open pour some fresh ghee on the halves.

For Daal:

• Wash both dal together add 1 cup water and a pinch of turmeric.
• Pressure cook dal. (Approx.4 whistles will cook the dal).
• Cool the cooker. Remove dal.
• Mix all the spice powders & jaggary in 1/2 cup water to make thin paste.
• Put ghee in a pan and heat.
• Add the cumin, ajwain & mustard seeds. Once they splutter add ginger and curry leaves.
• Add the paste of spice powders. Fry for a minute, add the dal.
• Add remaining water and stir well. Bring to a boil.
• Add lemon juice. Check and add salt if required.
• Garnish with chopped coriander.

For Serving:
Crumble the batties in a bowl. Drizzle some more ghee Ghee and lots of dal on it.

Brown Rice and Lentil Burger

Ingredients:



• 3 1/2 cups water
• 1/2 cup brown lentils, rinsed and drained
• 1 cup brown rice
• 2 garlic cloves, chopped
• 1 medium red onion, chopped
• 2 red bell peppers, seeded and diced
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin powder
• Wheat flour
• 8 whole-grain buns
• Hummus

Method:

• In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the lentils, reduce the heat, and cook until beans are softened, about 15 minutes. Drain and set aside.
• Meanwhile, in another medium saucepan, bring 2 cups of water to a boil, add the rice, reduce the heat, cover, and simmer until the rice is just tender. Drain and set aside.
• In a sauté pan, sauté the garlic, onion, and peppers until lightly browned.
• In a large bowl, combine the lentils, rice, and vegetables. Add the salt and chili powder, cumin powder and mix well. Add a bit of flour to hold the mixture together, if needed.
• Form into burger-sized patties.Fry the patties in to the pan or on griddile, gently flipping once, until deep golden brown and hot throughout.
• toast the buns while the burgers rest for a moment. Spread the hummus on each bun half and assemble the burgers by layering the patty. Serve immediately with sliced avacado and with any salsa.

 

 

 

Sweet Potato Patties

Ingredients:

• 2 large sweet Potatoes, boiled and mashed
• 1 cup Sabudana (Sago)
• 1/2 cup coarsely ground roasted peanut powder
• 1 tsp Cumin seeds roasted
• 2-3 Green chillies finely chopped
• Cilantro finely chopped
• 1 /2 tsp ginger paste
• Pinch of Sugar
• 1 tsp Lemon juice
• Salt to taste
• 1/2 cup rajgira flour for binding
• Oil for deep frying

Method:

• Wash the sabudana well and then soak it overnight with just enough water to cover it.
• Now drain the sago well. Make sure there is no water in them before using.
• Mix sabudana, mashed sweet potatoes, coarsely ground peanut powder, ginger paste, green chilies, cilantro, cumin seeds, salt, sugar and lemon juice in a bowl.
• Now add 4-5 tbsp rajgira flour and mix all very well and make a dough.
• Now heat the oil in a pan for deep frying. Grease you palms with little oil. And make oval shaped flat vadas. 
• Roll each vada into remaining rajgira flour and keep aside.
• Deep fry vadas in hot oil till golden brown. Drain on absorbent paper. 
• Serve hot with green chutney.

Falafel

Ingredients:

• 2 cups dried garbanzo beans
• 1 cup cilantro 
• 1/2 cup parsley
• 1 small onion
• 6-8 garlic cloves minced
• 2 tsp salt
• 2 tbs coriander powder
• 1 tsp cumin powder
• 1/2 tsp black pepper powder
• 3-4 tbs all purpose flour
• 1 tsp baking soda 
• vegetable oil for frying 

Method:

• Soak the garbanzo beans in water over night the day before cooking. 
• Blend the garbanzo beans and  in a food processor until the beans are the consistency of fine crumbs. 
• Put in a large bowl. Next put the onion, garlic, cilantro and parsley in the blender and blend until it is a paste consistency, add to bean mixture. 
• To the bowl add the cumin powder, coriander powder, salt, black pepper, flour and  mix very well. 
• Heat vegetable oil in a frying pan, turn to medium-low heat. 
• Add the baking soda to the bean mixture before frying and mix well. 
• Mold the falafel mixture into small balls and drop into oil to fry, continually turn over the falafel balls to keep the color an even brown on all sides, when they are a medium brown color, remove the balls and drain on a paper towel for a minute. 
• Serve warm and fresh with pita bread and vegetables.

Green Gram Dosa / Pesarattu

Ingredients:

• Green gram - 1 Cup
• Rice  - 1/4 cup
• Green chilli chopped - 2
• Ginger chopped - 1/2 inch piece
• Cumin seeds - 1 2 tbsp
• Oil - for making dosas
• Salt to taste
• 1 Small Onion finely chopped 
• 2 Green chilli chopped 
• Coriander chopped 

Method:

• Take both rice and green gram into a large bowl and wash it thoroughly under cold water.
•  Soak them over night or for at least 8 hours.Grind them along with green chilli,ginger and salt by adding required water.Don't add too much water.
• Heat nonstick pan on a medium heat. Take a ladle full of batter and spread on nonstick pan evenly.
• Sprinkle onions,chillies and coriander leaves.Drizzle some oil around the dosa and on the onions.
• Cook for a few minutes and flip over to the other side. Cook a few more minutes.
• Serve hot with your favourite chutney.

Dalia (Cracked/ Broken Wheat) Dhokla

Ingredients:

• 1 cup roasted dalia or broken wheat
• 1 cup buttermilk or 1/2 cup sour plain yogurt 
• 1 small carrot grated
• 1-2 green chilly finely chopped
• 1 tsp grated ginger
• 4-5 curry leaves
• 1 tsp sesame seeds  
• 1 tsp ajwain / carom seeds
• 2 tbsp finely chopped onion
• 1 tbsp kasoori methi / dry fenugreek leaves
• 1 tsp udad dal
• 1/4 tsp hing
• pinch of turmeric powder
• salt to taste
• 1 tsp ENO fruit salt
• 2 tsp oil for tempering
• 1 tsp cumin & mustard seeds

Method:

• Soak dalia in buttermilk or yogurt for 30 min. Then add grated ginger, chopped chilly, ajwain , grated carrot & chopped onion.
• Add little water if batter is thick and adjust the consistency. Add salt to taste and kasoori methi.
• Heat 1 tsp oil in a pan. Add cumin, mustard seed, udad dal, sesame seeds, curry leaves & turmeric powder. When seeds starts popping, add some seasoning to dalia batter and mix well. Keep remaining seasoning aside for later use.
• Allow batter to rest for 10 min.
• Meantime, prepare a stock pot or pressure cooker with 1 cup water. Bring it to a boil.
• Prepare dhokla stand plates by spraying cooking oil.
• Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
• Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot.  If using a pressure cooker, do not place the weight or whistle on the cooker.
•  Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
•  Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
•  Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
•  Cut Dhokla into desired square pieces and serve with mint/coriander chutney

Vermicelli / Sevai Upma

Ingredients:

• 1 cup sevai (vermicelli)
• 1/2 cup medium sized onion finely chopped
• 1/4 cup roasted peanuts
• 1 tsp cumin seeds 
• 1 tsp mustard seeds
• 1 tsp udad dal
• 2 green chilies finely chopped
• few curry leaves
• pinch of asafoetida/hing
• 1 tbsp lemon juice 
• 2 tbsp finely chopped coriander 
• 1 tbsp oil
• salt to taste
• sugar to taste
• 1/4 tsp turmeric powder 

Method:

• Boil 2-3 cups of water & add the vermicelli to it along with some salt. 
• Cook till they are done. Drain & soak in cold water to prevent them from cooking further. 
• Drain again & sprinkle some oil & mix to prevent them from sticking. Keep aside.
• In a pan, heat oil & when hot add the cumin seeds, mustard seeds & udad dal when they splutter add the green chilies & curry leaves. 
• Add the onions & asafoetida. Saute till onions turn translucent. 
• Now add the roasted peanuts & saute for a minute.
• Then add lemon juice, turmeric powder, sugar & salt. Mix well & cook for a minute. 
• Add the cooked & drained vermicelli. Mix thoroughly. 
• Garnish with some coriander leaves. Mix till all is well combined. Cover & cook for a minute

Spinach Nuggets

Ingredients:

• 1/2 Cup chopped & cooked spinach
• 1 Cup smashed potato
• 1/2 Cup bread crumbs
• 1/2 Cup grated any cheese
• Salt & pepper to taste
• 1 tsp olive oil

Method:

• Preheat oven to 400 F. Line baking sheet with aluminium foil, lightly coat with cooking spray.
• Mix together bread crumbs and salt.
• In a medium sized bowl, combine smashed potato, cooked spinach, grated cheese & olive oil.
• Season with salt & pepper. Use hands to form bite sized nugget pieces. 
• Roll each one in bread crumb mixture to coat. Place nuggets on a baking sheet & bake for 10-12 min.or until lightly browned.
• Serve hot with any dipping sauce or ketchup.

Kale & Potato Hash

Ingredients:

• 1/2 large bunch fresh kale
• 2 tbsp fresh garlic, minced
• 1 medium onion, minced
• 1/2 teaspoon freshly ground pepper or fresh crushed red pepper
• 1/4 teaspoon salt
• 2 cups cooked shredded potatoes
• 3 tablespoons extra-virgin olive oil

Method:

• Preparing kale for these recipes, remove the tough ribs and then wash it.
• Place kale leaves in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
• Meanwhile, mix garlic, onion, pepper and salt in a large bowl.
• Add the chopped kale and potatoes; stir to combine.
• Heat oil in a large nonstick skillet over medium heat.
• Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp.

   

Mix Dal Vada

Ingredients:

• 1/2 cup channa dal
• 1/2 cup toor dal
• 1/2 cup moong dal
• 1/2 cup urad dal
• 1/2 cup masoor dal
• 1 small onion chopped
• 1 tbsp ginger - chilli paste
• 1 tbsp sambar masala
• 7-8 curry leaves chopped
• salt to taste
• cilantro chopped
• oil for frying

Method:

• In a big bowl mix channa dal, toor dal, moong dal, urad dal, masoor dal all together and soak for 4-5 hours.
• Grind the soaked all dals to a rough paste.
• Mix chopped onion, ginger-chilli paste & add into the batter.
• Add enough salt to taste then sambar masala, chopped curry leaves, chopped cilantro into the batter. Mix all the ingredients well & keep it ready.
• In a frying pan heat the oil on a medium flame.
• Take a small amount of batter on a plastic paper and make it in a circular shape.
• Transfer the vada into the hot oil very carefully.
• Fry all the vadas on both sides to golden brown.
• Serve with green or sweet chutney.

Papdi Chaat

Ingredients   

• Papdi - 20 (homemade or store bought)
• Boiled potatoes - 2-3(boiled & sliced)
• Onions - 1/2 cup (finely chopped)
• Tomato - 1/2 cup (chopped)
• Chaat masala - 1 tsp
• Roasted Cumin Powder - 1 tsp
• Red chilly powder - 1/2 tsp
• Cilantro - handful (finely chopped)
• Sev - 1/2 cup
• Yogurt (Curd) - 1 cup (beaten with little salt)
• Green Chutney - as needed
• Tamarind Chutney - as needed

Method

•  Arrange the papdis in a plate.
•  Top each papdi with 2-3 pieces of boiled potato pieces, some chopped onions, tomatoes and cilantro.
•  Sprinkle little chaat masala, cumin powder and chilly powder over that.
•  Add little bit (about 1 tsp) of each of the chutney on each papdi.
•  Top each papdi with a tblsp of beaten yogurt. Add more yogurt as per your taste.
•  Finally sprinkle lot of sev on top and serve immediately. 

 

Quinoa with Vegetables and Herbs

Ingredients

1 cup quinoa
1/2 tsp salt
2 tbsp olive oil
1 small red onion, chopped
2 clove(s) garlic, minced
1 medium (about 2 cups) zucchini, chopped
3 (about 1 1/2 cups) carrots, peeled and chopped
2 tsp fresh thyme or oregano (optional)
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper
1 tbsp chopped fresh chives

Method:
Rinse quinoa in a strainer. In a heavy-bottomed saucepan, bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Cover, reduce heat, and simmer until quinoa absorbs the water, 10 to 15 minutes.
Meanwhile, heat oil in a large skillet over medium-low heat. Add onion; cook until soft and translucent, about 5 minutes.
Raise heat to medium-high and add garlic, zucchini, carrots, thyme or oregano (if using), and red pepper flakes. Sauté, stirring frequently, until vegetables are tender and golden around the edges, 8 to 10 minutes.
Season with 1/4 tsp each salt and black pepper. In a large bowl, mix together quinoa, vegetables, and fresh chives, and serve.

Eggplant Panini

Ingredients:
2 tablespoons olive oil
1/4 eggplant, sliced
1/4 red bell pepper, julienned
1/4 zucchini, sliced
Gluten-free focaccia
1/4 cup whole mozzarella (not shredded)
1 sprig fresh basil leaves
1/4 tomato
1 teaspoon balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Cooking spray

Method:
In pan with olive oil, cook eggplant, peppers and zucchini over medium heat. Once tender, set aside.
Split focaccia in half lengthwise. Layer sandwich with cheese, sautéed vegetables, tomato and basil. Sprinkle with balsamic vinegar, salt and pepper, and top with second half of focaccia.
Press and grill in non-stick pan coated with cooking spray, cooking 3-4 minutes per side.

Vegetable Panini

Ingredients:
2 teaspoons olive oil, divided
1 slice red onion
2 slices sourdough bread
2 slices fresh mozzarella
1/2 cup spinach
2 tomato slices
1 tablespoon pesto
2 tablespoons hummus
Black pepper to taste

Method:

Heat a skillet over medium heat. Add 1 teaspoon oil and sauté onion slice 3-4 minutes, until translucent. Set aside.
Brush one side of each slice of bread with remaining olive oil. Place one slice of bread, oiled side down, on a work surface. Layer cheese, spinach, tomato, pesto, hummus and sautéed onions onto bread. Top with second slice of bread, oiled side out.
Using the same skillet, cook sandwich over medium heat until toasted, about 3-4 minutes per side. As you cook, lightly press down on sandwich.

Sweet Corn Dhokla

Ingredients:

• Fresh sweet grated corn - 2 cups
• Suji (Semolina) - 1 cup
• Plain Yogurt - 1 cup
• Salt - 3/4 tsp
• Ginger grated - 1tsp
• Lemon Juice - 1 tsp
• Baking soda - 3/4 tsp
• Oil - 2-3 tbsp
• Mustard seeds - 1 tsp
• Green chilly - 1-2  cut it into 2 halves length wise
• Coriander finely chopped

Method:

• Beat curd, put Suji in this curd and mix properly.
• Grate the sweet corn. Add sweet corn mix, salt, ginger paste and lemon juice to the curd-suji mixture.
•  Mix all the ingredients well, cover and keep aside for 5 minutes.
•  Take a utensil big enough to fit a plate with Dhokla, pour 2 1/2 cups of water in this utensil, turn on the gas and place a stand in the utensil on which the plate is to be kept. Cover the utensil so that steam is formed at a quicker rate.
• Grease the plate with some oil.
• Put Baking powder in the mixture and mix nicely, as soon as air bubbles appear pour this mixture in the greased plate. Water has started to release steam, place this plate on the netted stand and cook Dhokla for 20 minutes. Once enough steam is created lower the flame to an extent where steam is able to still create.
• Open the lid after 20 minutes and check Dhokla, you can poke it with a knife. If Dhokla mixture does not stick to it then Dhokla is cooked.
• When the Dhokla cools off, separate it from the plate using a knife and keep it another plate. Cut Dhokla into pieces of any shape you want. Now apply Tadka to it.

For Tadka

• Heat oil in a small pan, put mustard seeds in hot oil. After seeds are roasted add  green chilly. Fry these  and pour this Tadka all over the Dhokla. Garnish with green coriander.
• Sweet Corn Dhokla is ready. Serve with Coriander chutney or Coconut chutney.

Instant Microwave Khandvi (Suralichi Wadi)

Try this super fast microwave recipe for Khandvi and serve it as an appetizer for your next get-together.
 One day while browsing for recipes I came across this recipe and I tried it come out very good.

Ingredients:

• Besan/Chickpea (Gram) Flour – 1 cup
• Yogurt plain – 1 cup
• Water - 2 cups
• Turmeric Powder – 1/4 tsp
• Asafoetida – pinch
• Salt – to taste

For Seasoning:

• Oil – 4 tsp
• Mustard Seeds – 1 tsp
• Asafoetida – pinch
• Green Chillies – 2 (cut length wise)
• Grated Coconut – 1 Tbsp
• Cilantro (Coriander) – chopped for garnishing

Method:

• In a large microwave safe bowl, mix Besan (Gram Flour), Yogurt, Turmeric Powder, Salt and Asofoetida.
• Add Water and blend the mixture with egg beater to a smooth (lump-free) paste.
• Cook uncovered in the microwave for 1 1/2 minutes.
• Remove from microwave and stir to break up any lumps.
• Microwave again for 1 1/2 minutes and stir again.
• Microwave for last 1 1/2 minutes and mix well. You may have to use a beater to remove any lumps.
•  Meanwhile lay out Aluminum Foil in long sheets on the counter top. This  should be done while batter is cooking. Once the batter is out of the microwave, you have to work fast before it solidifies.
• Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil spreading it thin.
• Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread.
•  Let the batter rest for 5 minutes and allow it to solidify.
•  With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter.
•  Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll.
• Repeat rolling and placing rolls on a platter.
•  Sprinkle Coconut and Cilantro (Coriander) over the Khandvi.
•  Heat Oil in a small skillet.
•  Add Mustard Seeds, allow them to pop.
• Add Asofoetida, Green Chilies and switch off heat.
•  Sprinkle seasoning over the Khandvi.
• Serve at room temperature & enjoy.