Khaman Dhokla

Tried and tasted by Nivedita

Hi All,

Sometimes, we become lazy or scared or ignorant to try new things in the life. And if the first try is a disaster, we stop trying it for the next time. But, I am not in that category. Once I fail in doing something (when comes to cooking), I give time to myself and then again try to do it. And most of the times, I get success also.

Khaman Dhokla is one of those recipes, which I tried few years back and each time it was a disaster. I stopped eating Dhokla for few months, but could not resist to have it. So I always took ready packet but was not so much happy. 

Now, last week when I was searching for few Gujarati recipes for an event, I came through two recipes which I really wanted to retry. 

First one I tried was Khandvi and again it was a failure. I do not know the reason why I could not get the rolls!!

But again like a king in a story who learnt from a spider, I took a challenge to try Khaman Dhokla.

Voila!!! I got it!!!

The dhoklas were so soft and spongy and tasty, that my whole plate of dhokla was vanished  just in 10 minutes. 

Thanks Chef in You for sharing such a wonderful and easy recipe and for so clear and beautiful pictures.


(Update :Sometimes,NO! NO! NO! Always I am in a hurry. When I got this recipe, I directly went to the ingredients and the method and totally forgot to think about when and why is this prepared. I read it was for ICC but did not think that the recipe for ICC is given by  Srivalli . And Srivalli got it from her aunt. I am sorry for it as I feel everyone including the main person who shared this recipe should get the credit. )
Click HERE for the original recipe.

I have followed the exact recipe except adding sesame seeds in the end(I forgot!)

Giving only the photos :

Sending it to the events :

by SimplySensationalFood.

 "Flavors of Gujarat"

AND

Priya's Guest hosting "Only" event with "Low Oil/Low Calor...

(linking it to Pari's event announcement page)

Keep Smiling,

Rajma Roti (Kidney beans flat bread)

Tried and tasted by Nivedita

Hi All,

When I came to know about the event going on in Sandhya's Kitchen, there were only 2 days left. I kept on thinking what to make with Kidney beans? It is not regular in my home, as my kids do not like this one(Except kidney beans and kabuli chana, other legumes are most welcome any time.)

I surfed the web also for the recipe, but did not get any special food. Some sites had Kidney beans paratha. But I thought of making rotti or flat bread with it.

With that I thought adding some fat to my body! So prepared Paneer bhurji and Sai dal.

Its very healthy and my kids did not realize what they were having but both enjoyed the roti with Paneer bhurji.

Ingredients :

Kidney beans : 1 cup

(Soaked for 6 to 8 hours and fully cooked)

Or if using canned ones, just remove and keep aside.

Take the cooked beans and put in a blender or mixi to make smooth paste. Keep it ready.

For dough :

Wheat flour - 1 cup or more as per the kidney beans

Salt to taste

Dry ginger powder - 1 tsp

Red chilly powder - 1 to 2 tsp

Dry Mango powder (Amchur powder) - 1 tsp

Turmeric powder

Oil - 1 tsp

Water to knead the dough

Oil to roast the rotis

Method:

Mix Wheat flour, ready paste and all other things except water and  the oil to roast each roti, in a big plate or vessel. Add the water slowly to make the soft dough.

Keep it aside for 5 to 10 minutes.

Divide the dough into small equal balls.

Take one ball roll into chapati size.

Heat tawa and roast both the side with oil.(You can dry roast it if you do not like to add the oil in your diet) 

Serve with pickle or curds.

Sending this to

Sandhya's BSI : Kidney Beans

(linking it to BSI and to this event announcement.)

Priya's Guest hosting "Only" event with "Low Oil/Low Calor...

(linking it to Pari's event announcement page)

And Sharing this bread with one more event Announcing - My Legume Love Affair 27

by 

Susan of The Well-Seasoned Cook

Keep Smiling,

Beetroot fingers

Tried and tasted by Nivedita

 Hi All,

Beetroot being a red blood root vegetable which is very easily available all over the year. I love the color and the shape of the beet. Eventhough I am not a big fan of beet, but love to try new recipes with it as my elder daughter loves it.

I too like it, if I try something new way. The down recipe is one of those, which I love to eat it often.

(The other photo which I presented these fingers nicely is missing somewhere!!, Please bear with me for this not so clean photo)

Ingredients :

Beet root - 2 big

Salt to taste

Red chilly powder - 1 tsp

Amchur(dry mango powder) - 1 tsp

Turmeric powder a pinch

Oil to fry

Method :

• Boil the beetroot. When cool, peel the skin and cut into finger size bytes. 
• Mix the salt, red chilly powder, turmeric powder and dry mango powder. Keep it ready in a bowl.
• Heat oil in a kadai. When its hot, slip the beet slowly in batches and fry on high flame for first one minute. Then fry on medium heat for few minutes or till the skin turns light brown. Transfer it into a plate(with kitchen tissue on it). 
• Sprinkle the ready powder on it and mix it well. 
• Repeat with remaining batch.
• Serve hot.

Sending it to,

Priya's Healing Foods - Beetroot Event Guest Hosting
(linking it to  Siri's Healing foods home page)

AND

Srivalli's Announcing Kid's Delight ~ Finger Food

AND

Akila's 

Dish Name Starts with: B

Keep Smiling,

Simple Chicken Curry

Tried and tasted by Nivedita

Hi All,

Whenever I get chance to make chicken dishes, this is must for me. I love this chicken curry as it is easy but very tasty. It goes well with Naan, roti, dosa, rice or idiyappum.

Its long time, I have cooked non veg at home. I prepared this curry few months back. It was in my draft. Yesterday, when I was searching a curry recipe for Divya's event, I got this one.

Here is the recipe :

Chicken - 1/2 kilo

Cut  the chicken into pieces. Wash it twice. Rub  the chicken with salt and turmeric powder. Keep it for some time. Wash it twice and drain the water. 

For marination

Ginger garlic paste - 1 tsp

Oil - 1tsp

Curds - 2 tbsp

Salt a pinch

Garam masala - 1 tsp

Mix all and marinate the chicken for 15 minutes to half an hour or till you prepare the gravy.

For gravy :

Oil - 2 tbsp

Onion - 2 big, thinly sliced

Tomato - 2 big, cubed

Fresh coconut paste- 2 tbsp, 

Fresh yogurt - 1 tbsp

Red chilly powder - 1 to 2 tbsp

Coriander powder - 1 tbsp

Turmeric powder - a pinch

Salt to taste

Warm water as per the need of consistency

Fresh Coriander hand full garnish

Whole garam masala :

Cardamom - 1

Cloves - 2

Cinnamon stick - 1/2"

Poppy seeds - 1 tbsp(optional)

Star anise- 1 petal(not full one piece, its very strong in flavor and taste)

Coarse powder the whole garam masala and keep it ready. (make 2 portions, keep little for adding it in the last step)

Keep cooker on the heat and add oil. When the oil is very hot add the sliced onion and fry till golden brown. Add the whole garam masala. Fry for a minute. Add tomatoes and fry for a minute. Now add curds, coconut paste, Mix well and cook for a minute. Add the marinated chicken. Add Mix and fry well for few minutes. Add the water. Close the cooker and give one whistle or just cover it till the chicken is tender and cooked..

Adjust the taste. Garnish with fresh coriander.

Serve with naan, roti, chapati, dosa or rice!!

This is my entry to 

(I could manage to make one more post for her event :-)  )

 Divya's Show Me Your Curry!

Keep Smiling,

Pea Nut Gojju

Tried and tasted by Nivedita

Hi All,

This is the curry I learnt from my cousin who has already shared her few recipes with me in my blog. She is settled down in Sagar after marriage and learnt all the traditional food from that region. Whenever I get chance to talk with her, I speak only about the food and her daughter.

This gojju or curry is very easy to make but tastes good with hot rice and coconut oil.

Ingredients :


For paste:
Peanut - 1 cup
Fresh coconut - 1/2 cup
Green chilly - 2
Fresh coriander - handful
Tamarind paste - 1 tbsp
Salt to taste
Cumin seeds - 1/2 tsp(optional)


Water  - 1 cup or more(as per your requirement and consistency)

For tempering
Oil - 1/2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - few(not in the photo, as I did not had in the night when I made this)
Green chilly or dry red chilly - 1 


Method: 

Take all the ingredients under "for paste"  in a mixi or blender and grind into a fine paste. 

Add water as per your requirement. The gojju should be medium thick.

Transfer into a serving bowl.

Take oil in a small kadai.

When hot, add mustard seeds. When splutter, add cumin seeds, green or red chilly and curry leaves. Fry for a minute. Add this to the ready gojju.

Serve as it is or just warm it for HALF A MINUTE. 

Serve with hot rice and 1 tsp coconut oil(if you like the flavor) on it!

Its heaven!!

This is my last minute entry to (sorry, I missed to visit her blog since last month!)

 Divya's Show Me Your Curry!

AND

Priya's Guest hosting "Only" event with "Low Oil/Low Calor...

(linking it to Pari's event announcement page)

Keep Smiling,

Event Round up - COOK and CLICK 3 and 4

Tried and tasted by Nivedita

Hi All,

I am not able to give more publicity to my event "COOK AND CLICK" . I will be back with this event again after some time. I think I should give more time limit to the readers to try my recipe and send me the clicks.

Giving 2 event round up in one post as I received single entry for each event.

Here is the round up for event :

TOSHA (Sweet Flour Rolls) for COOK and CLICK-3,

I got one entry for Tosha ie  from

Satya of Super Yummy Recipes  

Delightful Tosha

She has wonderful childhood memories with this sweet.

Thanks Satya for trying the recipe.

Second one is mine : I clicked TOSHA (Sweet Flour Rolls) for COOK and C...

For Mixed Fruit Curry for "COOK AND CLICK -4" 

I received the one entry from 

Lalitha of Indian spice Magic

Mixed Fruit curry

She has written in the mail sent to me : Tasted similar to panchamiratham in tamil which we get in palani. Thanks Lalitha for trying it out.

And she is new to blogging world. Visit her blog to see what she got for us.

My entry : Mixed Fruit Curry : Clicked for Cook And Click-4

My verdict also is the same as Lalitha's.

Keep Smiling,

Gujarathi Kichadi

Tried and tasted by Nivedita

Hi All,

Rice is my weakness!!! Do you think I get weak when it comes to FOOD!! yes. Nothing can comfort me other than good food. It is not compulsory to have rich, lavish, expensive, Indian, Continental or from any part of the world. Some times a simple kichadi also makes you feel happy.

The down recipe made me and my kids very happy and we all  enjoyed it for dinner. 

It is the simplest but tastiest Kichadi I have ever tried. 

You don't need anything with it other than a hungry stomach!! 

Thank you so much Sushma for sharing such a wonderful  recipe.

Coming to the recipe,

Ingredients: 

Split green gram with skin : 1/2 cup

Yellow moong dal  : 1/4 cup

Rice: 1 cup (any rice)

Whole garam masala :

Cinnamon: 1/2"  stick

Cardamom: 2nos

Clove: 2 nos

Green chilli: 1 no

Pepper powder: 1/2 tsp

Ghee/clarified butter: 2  tbsp

Oil: 1 tbsp

Bay leaf : 1

Cumin seeds: 1/2 tsp

Curry leaves: 1 string

Asafoetida: a pinch

Turmeric: 2 big pinches

Salt: According to taste

Water:  I used till one inch above the rice level.

Method:

Wash the dal and rice.  Soak in water for 30 minutes or more. 

Drain the water and keep it ready.

Heat oil in a cooker. 

Add cumin seeds. Now be quick to add all the whole garam masalas. Fry till nice aroma fills your kitchen.

Add curry leaves, hing and sauté.

Now add green chilly and turmeric.

Add the drained rice and Dal.  Mix well and fry for some time. Add hot water till 1" above the rice level. Add salt and give 3 - 4 whistles. Remove from fire. 

When cold, open and check the consistency.  If you like more watery, add some more HOT water and boil it for some time. Add the ghee before serving.

I bet, you will enjoy this wonderful, healthy Kichadi.

Sending this to the event by SimplySensationalFood.

 "Flavors of Gujarat"

AND

Festive rice event by  Torview

Keep Smiling,

Chocolate Cookies again!

Tried and tasted by Nivedita

Hi All,

I am getting addicted to baking. All these years I never thought that I will start baking! I always got scared with the word Baking. But last year I took a resolution(which I am always against) that I will start baking and first time I kept my promise.

Here is one more trial from my kitchen

Chocolate Cookies was my first bake after I bought my OTG. I followed the Recipe from Deepa and it was a hit. I prepared it 2-3 times and the box was empty within a day.

Then I thought of taking little risk(I am grown up :-)   ) and tried this recipe:

All Purpose Flour - 1 cup

Sugar - 1/4 cup

Brown sugar - 1/4 cup

Unsalted butter -  1/4 cup

Coco powder - 1/6 cup

Baking Powder - 1/2 tsp

Salt - 1/4 tsp

Milk -  2 tbsp

Sugar to cover the cookies

• Grease the baking tray. 
• Preheat the oven.
• Sieve the APF, Coco powder, baking power and salt in a big vessel.
• Cream the butter and sugars till creamy and fluffy. 
• Add the sieved flour to this and mix well.
• Add milk and knead like a soft dough.
• Divide the dough in to lemon size balls. Press the balls to make round cookies shape.
• Roll the cookies slowly on a sugar to get the light sugar coating.
• Spread the cookies on baking tray.
• Keep it in the middle rack.
• Bake it on 180 degree C(350 degrees F) for 10 minutes.
• Check the cookies. If you feel they are still not done, bake for few more minutes.
• Cookies will be soft for some time before they get crisp.

Sending these cookies to  

Srilekha's EFM - Cakes and Bakes Series! event

AND

the  Bake Off event by  Champa of Versatile Kitchen

Keep Smiling,