Idly Upma

Whenever I make Idly, I make a little extra, so I can make this idly upma from the leftovers next day. I love this snack. It is perfect for breakfast, as a snack, or even for light lunch or dinner. It is a compeltely satisfying meal. I uaullay have this upma with mango pickle and Gujarati kadhi, I know it sounds odd but believe me, combo of this three together is super tasty. You can eat this Idly Upma with sambar and chuyney as well.


Ingredients:-

• 8-10 Idlis, crumble or mashed
  
• 1 Big Onion, chopped
  
• 1 Green Bell Pepper, chopped
  
• 2-3 tbsp Coconut Chutney or Grated Coconut
  
• 2-3 Green Chilis, chopped
  
• 1 tsp Ginger, grated
  
• 1 tsp Red Chili Powder
  
• 1 tsp Cumin-Coriander Powder
  
• 1-1/2 tbsp Penuts
  
• 1 tbsp Daliya
  
• 2-3 tbsp Olive Oil
  
• 1/2 tsp Mustard Seeds
  
• 2-3 Whole Dry Red Chilis, broken into half
  
• 5-6 Curry Leaves
  
• Pinch of Hing
  
• Lemon Juice to taste
  
• Cilantro, chopped
  
• Salt to taste
  

Method:-

1. Crumble or mashed idlis with hand and keep aside.

2. Heat oil in pan, crackle mustard seeds. Add peanuts, daliya, whole red chilies, and curry leaves.

3. Saute for 1-2 minutes or saute until peanuts and daliya get little golden brown.

4. Add onion, bell pepper, green chilies, ginger, and little salt. Cook until they are translucent.

5. Add coconut chutney or coconut, idli, Cumin-Coriander powder, red chili powder, little salt, hing, lemon juice, and 2-3 tbsp water.

6. Mix very well and cook on medium-low heat for 3-4 minutes. Stir occasionally.

7. Sprinkle chopped cilantro, and Serve hot with mango pickle or tomato chutney.

Enjoy...

Masala Roti In Yogurt Sauce (Vaghareli Rotli)

This is South-Gujarat's one of the most common breakfast item. It is very simple to make since its left-over rotis with masala and thick yogurt. It is known as "Vaghareli Rotli" in Gujarati. This can be eat as a light lunch as well.


Ingredients:-

• 5-6 Rotis, Cooked and then torn to pieces
  
• 2 tbsp Oil
  
• 1 tbsp Ginger-Chilli paste
  
• 1/4 tsp Mustard Seeds
  
• 1/2 tsp Cumin Seeds
  
• 5-6 Curry Leaves
  
• 1 cup Water
  
• 1/2 cup Thick Yogurt
  
• Pinch of Hing
  
• Pinch of Turmeric
  
• Cilantro, chopped
  
• Salt to taste
  

Method:-

1. Heat oil in deep vessel with mustard and cumin seeds, until they crackle.

2. Add hing(Asafoetida), ginger-chili paste, turmeric, and curry leaves. Saute for minute.

3. Add water, salt and bring it to boil, then add rotis in it. Turn down the heat, Cover vessel with lid and cook rotis until all the water is aavaporated. Stir occasionally.

4. Add yogurt and stir. Cook for another 2-3 minutes.

5. Add cilantro and serve with hot tea.

Enjoy...

Spinach and Fenugreek Steamed Dumplings (Palak Methi Na Muthia)

The original name for steamed dumpling of spinach and fenugreek leaves in Gujarati is Palak Methina Na Muthia. This is the very common Gujarati dish. One can find these in any kitchen from North Gujarat to South Gujarat. There are many versions as well, usually made from Cabbage, Bottle Guard, Lilva, Moong, and fresh pegion peas etc. Flavor of spinach and methi together is simply great, and cilantro adds to taste. This can be served as snack or appetizer. I love to eat them any time as long as I have mint-cilantro chutney, cup of tea to wash 'em down... hmm yum yum yum... :))

Ingredients:-

• 4 cups Spinach, finely chopped
  
• 1 1/2 cups Fenugreek Leaves , finely chopped
  
• 1/4 cup Cilantro, finely chopped
  
• 1 tsp Ginger Paste
  
• 1 tbsp Green Chilli paste
  
• 1 tsp Garlic Paste
  
• 2 tbsp Whole Wheat Flour
  
• 2 tbsp Besan
  
• 1 tbsp Semolina
  
• 1 tbsp Rice Flour
  
• 1/4 tsp Turmeric Powder
  
• 1 tsp Dhania-Jeera Powder
  
• 2 tsp sugar
  
• 1 tbsp Yogurt
  
• 1 tbsp Lemon Juice
  
• 1 tbsp Olive Oil
  
• Salt to taste
  
• Oil for greasing
  

-- For the Tadka/Tempering

• 1/2 tsp Mustard Seeds
  
• 1/4 tsp Asafoetida
  
• 1/2 tsp Sesame seeds
  
• 1 Small Green Chille, chopped
  
• 3-4 Curry Leaves
  
• 1 tbsp oil
  

Method:-

-- For Dumplings

1. Mix all the ingredients in large bowl with little water until there are no lumps. Batter should be very thick.

2. Set the batter aside for 10-15 minutes. Stir well, taste again, and adjust seasoning.

3. In the meantime, preheat steamer or pressure cooker with some water in it. Grease deep dishes or pressure cooker containers with oil.

4. Pour the batter in it and steam for 15-20 minutes on high heat.

5. Turn down the heat on low for another 5 minutes. Let the steamer cool a little and then open it.

6. Take the dumplings out of the steamer, and let deep dish cool a little more.

7. Cut the muthias into diamonds or squares.

8. Heat oil in small sauce pan, add mustard seeds, cumin seeds, green chilli, sesame seeds, and hing. Turn of the gas when they start to sizzle.

9. Give tadka to the cut muthias.

10. Serve hot with chutney.

Enjoy...

Tips :-

1. Insert a toothpick in the centre to check if dumplings are cooked properly and if it comes out clean, they are cooked.

2. If you are using pressure cooker, please do not use whistle or pressure cooker ring.

This is my entry to Flavours Of Gujarat hosted by Nayna Kanabar - Simply.Food



Enjoy...

Surti Khaman

Khaman is most popular Gujarati snack. Gujjus can't imagine Gujarati thali without Khaman as a side dish. One popular misunderstanding is khaman dhokla is one in the same thing, but it isn't. Main difference is Dhokla is made out of rice and urad daal, while Khaman is usually made of Chana Daal or Chana Daal flour. There are many varieties in Khaman but main two types are: Nylon Khaman and Vati Dal Khaman.

Nylone khaman is made with besan (Chick Pea flour)and is made instantly. Vati Dal Khaman is made with Chana dal, and it takes a litte more time to cook. Nylon khaman is mostly popular in North Gujarat, and Vati Dal Khaman is more popular in South-Gujarat. This recipe is taken from Surti version of Vati Dal Khaman, hence the name.


Ingredients:-

• 3 cups Chana Dal
  
• 4-5 tbsp Besan
  
• 1 cup Yogurt
  
• 2 cups Water
  
• 3 tbsp Green Chilli-Ginger paste
  
• 4-5 Garlic Cloves, grated
  
• 4-5 tbsp Sugar
  
• 1-1/2 tsp Eno Fruit Salt
  
• 3 tsp oil
  
• Salt to taste
  
• Cilantro, chopped
  

-- For Tadka

3 tbsp Oil
1 tsp Mustard Seeds
1-2 Whole green Chilli
Pinch of salt

Method:-

1. Soak Chana Dal in water for 12 hours.

2. Soak besan and yogurt mix for 5-6 hours.

3. Grind soaked chana dal coarsely.

4. Mix coarsely-ground chana dal with besan and yogurt mix. Add green chilli paste, oil, salt, sugar, and garlic.

5. Leave this mixture in the sun for 7-8 hours for fermentation.

6. Take steamer and boil water on high.

7. Grease containers.

8. Add Eno and mix well.

9. Pour batter into the containers.

10. Steam Khaman for 20 minutes without pressure.

11. Open steamer after 10 minutes and let it cool for 3-4 minutes.

12. Cut khaman into squares.

-- For Tadka

1. Heat oil in pan.

2. Add mustard seeds, When they crackle,add green chilli and pinch of salt.

3. Give tadks to the khaman.

4. Sprinkle chopped cilantro and Serve with chutney and sev.


Enjoy...


Also check out my upcoming posts.



1.Spinach and Bottlegourd Hondvo




2.Oven Roasted Chatpate Chane and Almonds





3. Mughlai Corn Curry





Enjoy...

Poha Khaman and Awards :)))

Hi All, I am back. Thank you so much all for your concerns about my health. It’s really touching. I missed all of you and some great recipes :(( This brings me to my new recipe post, Poha Khaman.
I love Khaman. It is my all time anytime favorite snack. It is very easy to make. This one is made with Poha and spices. The texture of this snack is very soft and taste is sweet and savory. The toppings add more flavor to the original taste of Khaman. Poha Khaman are usually served with tomato and onion salad. This can be served as a appetizer too. The twist is garlic wafers which make this Khaman recipe unique. Each bite is filled with khatta-mitha, garlicky, and spicy flavor.

Ingredients:-

• 2 cups Poha, thick
• 3 tbsp Gram Flour
• 1/2 cup Yogurt, bitten
• 1/2 cup Water
• 1/4 cup Green Peas, boiled
• 1 tbsp Green Chilli, chopped
• 3 Garlic Cloves, chopped
• 1 tsp Ginger, grated
• 2 tsp Sesame seeds
• 1-1/2 tsp Sugar
• 1 tbsp Lemon Juice
• Pinch of Asafetida
• 4-5 Curry Leaves
• 5 tbsp Oil
• 1/2 tsp Cumin Seeds
• 1/4 tsp Mustard
• Salt to taste
• Black Pepper to taste

-- Other Ingredients

• 1 Tomato, seeded and chopped
• 1 small Red Onion, chopped
• 1 tsp Cilantro, chopped
• 1/2 tsp Mint, chopped
• 1 Garlic Clove, thinly sliced
• Pinch of Red Chilli powder
• Chat Masala to taste
• Salt to taste

Method:-
1. Wash Poha well and soak for 10-15 minutes after draining water.

2. In Pan, toast gram flour until its little golden or until it is toasted.

3. Heat oil in pan. First cook slice of one garlic until its golden brown. Put it on paper towel to remove extra oil. It should look like a wafer.

4. In the same oil, add mustard seeds. When they start to crackle, add cumin seeds.

5. Add curry leaves, garlic, ginger. Sauté for 1 minute.

6. Add green chilli, gram flour. Cook for 2-3 minutes on low heat.

7. In Poha, add salt, sugar, asafetida, sesame seeds, and lemon juice. Mix well.

8. After 2-3 minutes, add green peas, Poha mixture in pan, with water, and yogurt. Mix well, and cook on low heat for 12-15 minutes. Stir occasionally.

9. Grease deep dish with little oil. Pour Poha Khaman into the dish and let them set for 10 minutes. Cut them into the pieces after they set.

11. In the mean time, mix tomato, onion, cilantro, mint, red chilli powder, chat masala, and salt.

12. Serve Poha Khaman with tomato and onion mix on top.
Enjoy...

This is my entry to - Shama's Fast Food Poha Event

Now to Awards…..A Two Awards, at that....Hurrayyy :)))

Dear friends, My fellow blogger Divya, Shubha, and Meera passed this rocking award for "Rocking Girl Blogger" to me.

I am so excited and very happy. Thank You so much gals for this award:)))
I would love to pass on it to Kalai , Cham, Sukanya Ramkumar, Laavanya, Pearlsofeast, Uma, Prajusha

I also received this “Nice Matter Award” from dear Ranji and SwatiSwati. I really appreciate this lovely award, I am blushing :))) Thanks a ton.


“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration also for those who are a positive influence on our blogging world.”

Now my turn to pass on this award. Sagari, Seena, Trupti, Pravs, Kamala, Asha.

Enjoy your awards gals. And Ya!!!! don’t forget to scream with happiness, like me :P

Khandvi (Patuli)

This is the one of famous Gujarati dish. It is also called PATULI or PATUDI in many parts of South Gujarat. Khandvi is very delicate and light snack. It is very easy to make. In Gujarat, home cooks (moms and aunts) make many different kinds of Khandvi, like Stuffed Khandvi, Tum-Tum Khandvi, and Corn Khandvi etc.

Many of my Non-Gujarati friends like it very much and want to make Khandvi at home. This is basic Khandvi, without any fancy ingredients.

Ingredients:-

-- For Khandvi

• 1 cup Chickpea Flour
  
• 3 cups Butter Milk, thin
  
• 1/2 tsp Turmeric
  
• 2 tsp Green Chili, chopped
  
• 1/4 tsp Asafetida
  
• 1 tsp Ginger, grated
  
• 1 tbsp Lemon Juice
  
• 1/4 tsp Sugar
  
• 1 pinch Black Pepper
  
• Salt to taste
  

-- For Tadka

• 3 tbsp Oil
  
• 1 tsp Mustard Seeds
  
• 1 pinch Asafetida
  

-- For Garnish

• Grated Coconut
  
• Toasted Sesame Seeds
  
• Fresh Cilantro, chopped
  

Method:-

1. In bowl, mix chickpea flour, green chili, ginger, salt, asafetida, turmeric, sugar, and black pepper. Mix well.

2. Add butter milk and lemon juice. Mix very well.

3. Add this mixture in non-stick pan on low heat. Stir continuously to avoid lumps.

4. Cook till the mixture does not taste raw and looks like thick paste.

5. Lightly grease reverse side of 3-4 steel plates. Spread paste as thin as possible with big flat spatula.

6. When it's cool, cut into 2" wide stripes. And roll the strips gently.

7. Place rolls in serving plates, sprinkle coconut, sesame seeds, and chopped cilantro.

8. For tempting, heat oil and add mustard seeds. When they crackle, add asafetida and pour tadka to Khandvi.

9. Serve hot.

Tip: If you are unsure if it’s ready to be rolled or not, spread very little amount on plate, let it cool, and if rolled easily, it’s ready.

Enjoy...

Soy Beans & Tofu Cutlet

This is healthy, high in fiber, very light Tofu dish. It’s not the type of cutlet, which makes you stuffed after eating one or two pieces. This can served at breakfast, lunch, or dinner. Texture-wise it’s very soft and delicate so it melts in mouth right away. I only used bread crumbs for binding rather than using potato, flour, or eggs, which helped keeping the dish light. It doesn't have any fancy spices, only our regular Indian spices.

Alternatively, the soy bean and tofu mixture can be used as filling for parathas or as burger patties. This can be made in advance and refrigerated for around 1 week time.



This is the recipe I am submitting for WBB#20 - Balanced Breakfast contest hosted by Mansi.

Ingredients:-

• 2 cup Soy Beans
  
• 1/4 cup Corn Kernels
  
• 2 Scallions, chopped
  
• 2 Garlic Cloves, minced
  
• 1 tsp Dhania-Jeera Powder
  
• 1 Carrot, grated
  
• 1 cup super-firm Tofu
  
• 1 tsp Ginger, grated
  
• 1 tbsp Green Chili, chopped
  
• 1 tsp Garam Masala
  
• 1 tbsp Cilantro, chopped
  
• 1 tsp Lemon Juice
  
• 1/2 cup bread crumbs
  
• Salt to taste
  
• Pepper to taste
  
• Oil
  

Method:-

1. Thaw and peel soy beans and cook in microwave for 10 minutes.

2. In a blender, process tofu until it’s smoothly blended. Take out in bowl and keep aside.

3. In a blender, add soy beans, corn, garlic, ginger, green chili, garam masala, scallions, salt, pepper, dhania-jeera powder, and cilantro. Mix until it’s coarsely blended.

4. Mix soy bean mixture with tofu. Add bread crumbs, carrot and lemon juice. Mix well.

5. Make cutlets. Wrap them with plastic wrap, and put it in the refrigerator for 15-20 minutes.

6. Heat oil in pan and cook cutlet on both side on medium-low heat for 10 minutes or until its golden brown.

Enjoy...