Khaman Dhokla/Steamed Gram flour appetizers

A very popular dish from Gujarat, a state that lies to the West of India, the Khaman Dhokla is a highly nutritious snack served with a Green chutney. Healthy too because it is steamed and tempered with minimum of oil. Recipe link for the Chutney is given below.

Ingredients

  • 300 gms Besan /Bengal gram flour
  • 2 tbsp Rava/ semolina
  • 4 tsp sugar
  • 1 tsp ginger-green chilli paste
  • 1 tsp lemon juice
  • Salt
  • 1 tsp Eno fruit salt
  • 3 tsp oil
  • 1 tsp Mustard
  • 1 tsp sesame seeds
  • A large pinch of Hing/ asafoetida
  • 2 sprigs curry leaves
  • 3 green chillies slit
  • Coriander leaves to garnish.

Method
Tip in the Besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt into a bowl. Add around ¾ cup of water and mix well using a whisk to get a smooth batter. Keep the steamer boiling.
Just before steaming, add the fruit salt and mix lightly.
Pour the mixture immediately into a greased Thali. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. A knife inserted in the Dhokla should come out clean.
Heat the oil in a pan. Add the mustard seeds. When the seeds splutter, add the sesame seeds, asafoetida, curry leaves and slit green chillies and sauté on a medium flame for 30 seconds.
Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
Pour the tempering over the prepared dhoklas and spread it evenly.
Cut into pieces, garnish with coriander and serve immediately with All purpose chutney.

All purpose Chutney, Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Toasted Sandwich with Tomato Omelette Recipe

This is one of my favorite sandwiches. Bread buttered, toasted and stuffed with a tomato omelette. Served with tomato ketchup, it is simply divine! Recipe link to both the Tomato omelette and the All purpose Chutney is given at the end of the recipe.

Ingredients :

  • 4 slices of bread
  • Butter
  • 1 tomato omelette
  • All purpose chutney
  • 2 cheese singles

Method :

Butter the slices of bread on both the sides. Toast it well on one side. Apply some All purpose chutney on the toasted side. Quarter the tomato omelette and place two of the quarters on it. Place a cheese single over it and cover it with another slice of bread, the toasted side facing the cheese. Toast the sandwich on both the sides till golden brown and crisp. Cut into triangles and serve with tomato ketchup.

Tomato Omelette Recipe

All purpose Chutney, Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Samosa Chat Recipe

Samosa Chat is a street food popular all over North India and also in Mumbai, the business capital of India. Young and old like it because it is tangy, sweet and spicy all rolled into one. It can be served with Chole or without it. Posting the one without Chole today. The recipe below is to serve one person or to make one plate of Samosa Chat. Recipe link for the Samosa has been posted at the end of this recipe.

Ingredients :

  • 1 large Punjabi Samosa
  • 9 tbsps curds
  • 5 tbsps sweet and sour tamarind chutney
  • 4 tbsps green chutney
  • 1 tbsp red chutney
  • 1 tsp Everest Chat Masala
  • 1/4 tsp Chilly powder
  • 1/4 tsp roasted Jeera /Cumin powder
  • 3 tsps sugar
  • Salt
  • 1/2 onion
  • A fistful of Sev
  • Coriander leaves

Method :

Chop the onion and coriander leaves fine. Keep aside. Churn the curds. Add the sugar and salt as per taste and whisk well. Place the Samosa on a dish. Crush it. Pour the sweet and salty curds over it. Drizzle the tamarind, green and red chutneys. Sprinkle the jeera, chilly and chat masala powders. Garnish with finely chopped onions, Sev and coriander leaves.

Potato and Peas Samosa Recipe

Recipe for a Variety of Chutneys

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khandvi / Chickpea Rolls Recipe

Khandvi is a popular snack made in the Western region of India. Nutritious as it is made of Besan/Chickpea flour which is high in protein and absolutely delicious! This recipe calls for very little oil, as this is a steamed preparation. The only oil that is used, is for seasoning.

Ingredients :

  • 200 gms Besan/Chickpea flour
  • 500 ml Buttermilk
  • 4 green chillies
  • A pea sized piece of Hing /Asafoetida
  • 1/4 tsp Haldi/turmeric powder
  • Salt

For the seasoning

  • 3 tsps oil
  • 1tsp mustard
  • 1 tsp jeera/cumin seeds
  • 1 sprig curry leaf
  • Coriander leaves

Method:

Grind the hing and green chillies together to a smooth paste. Add it to the Besan along with the buttermilk, salt and haldi and mix thoroughly. Pressure cook this mixture to three whistles. After the pressure is released, whisk the mixture well with an egg beater or whisk and spread it thinly on the back of a flat dish. You can also use the kitchen counter top to spread the mixture. Allow to cool. Cut into thin strips with a knife and gently roll them. If the strips are too long, you can cut them to the desired length. Arrange the rolls on a dish. Heat oil. Add the mustard. After it splutters add the jeera, followed by the curry leaves. Drop the seasoning over the rolls and garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato and Peas Samosa Recipe

Samosa is a favourite tea time snack, and enjoyed with a mint chutney and tomato ketchup. Today I have posted a potato and pea samosa though you can always use a filling of your choice.

Ingredients :

  • 750 gms Maida/all purpose flour
  • 5 tbsps ghee/clarified butter
  • 3/4 tsp Ajwain / carom seeds
  • Salt
  • Water
  • Oil to fry the Samosa

For the Samosa Filling:

  • 3 boiled potatoes
  • A handful of cooked peas
  • 1 heaped tsp Garam masala
  • 4 green chillies
  • 2 inch piece of ginger
  • Juice of one lemon
  • A pinch of turmeric
  • 1 tbsp oil
  • 1tsp Jeera/cumin seeds
  • 1 tsp coriander seeds ground coarsely
  • Coriander leaves
  • Salt

Method :
Take the all purpose flour in a bowl. Drop in the ajwain, salt and ghee and mix well till you get a crumbly dough. Add water little by little to the dough to form a hard and firm dough. Allow it to rest covered for about twenty minutes. Meanwhile mash the cooked potatoes gently. Add the cooked peas to it. Grind the ginger and green chillies coarsely. Chop the coriander leaves fine. Heat oil in a pan. Drop in the cumin and coriander seeds and after they splutter add the ginger green chilly paste. Toss for half a minute. Add the garam masala, Turmeric powder and salt. Drop in the potato and peas mixture. Mix and heat thoroughly. Add juice of lime and the chopped coriander leaves. Keep aside.
Uncover the dough and knead it well. Pinch balls of the dough and roll them into circles of six inch diameter. These circles should neither be too thick nor thin. Cut the circle into half. Take one of the semi circles and shape it into a cone. Fill it with the potato and pea mixture. Apply a little water to the edges to seal the cone. Similarly finish off with the rest of the dough. Heat oil in a pan. Drop in two to three of the samosas at a time and fry to a rich golden brown. Drain them on tissue paper. Serve them hot with mint chutney and tomato ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Banana fritters (sweet) Recipe

These Banana fritters are made throughout India with a little variation. Mullik, Pitha, Bora or Gulgule are the names depending on the region where they come from. Easy and quick to make they make an excellent tea time snack.

Ingredients :

  • 2 ripe elaichi bananas
  • 2 tbsps jaggery syrup
  • 1 tbsp grated coconut
  • A pinch of salt
  • 1/2 tsp Cardamom powder
  • Rice flour enough to bind them
  • Ghee to fry the fritters.

Method :

Puree the bananas with the grated coconut . Add the jaggery syrup, Cardamom powder and the salt. Mix thoroughly. Add the rice flour little by little to form a pliable dough. Roll them into desired shape. Heat ghee in a pan. Gently slide in four of the fritters at a time and deep fry to a rich golden brown.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Crispy Poha/Flattened rice Recipe

Crispy Poha is not to be confused with Chevda made from Poha. This is served with grated coconut and some like it with a drizzle of asafoetida. This is normally served as a tea time snack or eaten on the days one fasts.

Ingredients :

  • 500 gms Patla poha/thin variety of flattened rice
  • 5 tbsps oil
  • 1 tbsp mustard
  • 3 tbsps coriander seeds
  • 10 green chillies chopped fine
  • 2 dry red chillies broken into bits
  • 10 sprigs curry leaves
  • A kidney bean size of hing/asafoetida powdered
  • Salt
  • 1/4 tsp Haldi /turmeric powder
  • Grated coconut

Method :

Heat oil in a pan. Add the mustard. After it splutters add the coriander seeds. Once they turn a golden brown add the chopped green chillies, broken red chilly bits and the curry leaves. Finally add the powdered hing. Toss. Tip in the Poha, salt and turmeric powder. Mix thoroughly and keep roasting on a very gentle flame till the poha turns crisp. Allow to cool thoroughly before storing. Serve garnished with grated coconut.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato Bhajia/ fritters Recipe

Potato Bhajia is an all time favourite short eat, served at get togethers or as a snack at tea time. It is quick, easy to make and delicious as well. The children will simply love it!

Ingredients :

  • 4 potatoes
  • 150 gms Besan /Chickpea flour
  • 50 gms Rice flour
  • 1tsp chilly powder
  • 1tsp Hing/asafoetida
  • A large pinch of ajwain /carom seeds
  • Salt
  • Oil to fry the Bhajia

Method :

Deskin the potato and wash them thoroughly. Slice them thinly. Mix the Besan, rice flour, salt, chilly powder, hing and ajwain. Add enough water to make a batter which is neither too thick nor runny, so that it coats the potato slices well. Heat oil in a pan. Dip the potato slices in the batter and drop them a few at a time in the hot oil. Deep fry to a golden brown and crisp. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Batata vada/Aloo/Potato Bonda Recipe

Batata Vada or Aloo Bonda is a famous Mumbai street food, but today it is popular all over India. Served either with a spicy garlic chutney, or with a mint and coriander one, it can be relished on it’s own as it has all the spices added to it.

Ingredients :

  • 6 potatoes
  • 8 green chillies
  • 2 inch piece of ginger
  • 7 garlic cloves
  • Coriander leaves
  • 3 tbsps oil
  • 1 tsp mustard
  • 2 sprigs curry leaves
  • Juice of half a lemon
  • Salt
  • 1 heaped cup Besan/ Bengal Gram flour/Chickpea flour
  • 3 tbsps rice flour
  • 1/2 tsp Haldi/turmeric powder
  • A pinch of soda bi carb.
  • 1/2 tsp Asafoetida /Hing
  • Oil for frying

Method :

Pressure cook the potatoes. Deskin them and mash them roughly. Make a coarse paste of the ginger garlic and green chillies. Heat 3 tbsps oil. Add a spoon of mustard and after it splutters add the curry leaves. Drop in the ginger, garlic, green chilly paste and sauté for a minute. Drop in 1/4 tsp of haldi and immediately add the mashed potatoes. Add salt. Mix thoroughly and heat well. Add the chopped coriander leaves and lemon juice to it. Mix and keep aside to cool. When cool make balls out of the potato mixture. Keep aside. Take the Besan, rice flour, 1/4 tsp haldi, soda bi carb, asafoetida and salt in a bowl. Add enough water to make a batter which is thick enough to coat the potato balls. The batter should not be runny. Keep aside for ten minutes. Heat oil in a pan. Drop the potato balls in the batter, coat them well and then gently slide them into the hot oil three at a time. Deep fry to a rich golden yellow. Serve with chutney or ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Green Chilly Fritters Recipe

These Bhavnagari chillies are the mildly spiced ones, making them ideal for making fritters or what is known as Mirchi Bhajia. An Andhra delicacy, they are now found in every region in India, as they go well with Dal Rice or even as an evening snack with a cup of hot tea.

Ingredients :

  • 9 medium sized Bhavnagari chillies
  • 150 gms Besan/Chickpea flour
  • 50 gms rice flour
  • A large pinch of hing/Asafoetida
  • Salt
  • A large pinch of ajwain / Carom seeds
  • A pinch of haldi/ turmeric powder
  • Oil for frying

Method :

Wash and slit the green chillies in the centre, keeping the ends intact. Remove seeds if any gently. Mix together the Besan, rice flour, salt, haldi, hing and ajwain. Add enough water to make a thick batter. Fill some of the batter in the chillies. Heat oil in a pan. Check the temperature of the oil by dropping a spoon of batter in it. It should immediately rise to the surface. Lower the flame. Gently dip the chillies in the batter and drop them into the oil. Fry on a medium flame to a nice golden yellow. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.