Recipe- Sabudana Khichdi/ Poha



Recipe- Noodle Veggie Cutlet



Recipe- Semolina Bites

Semolina Bites


Ingredients
Suji/ Semolina 1.5 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 5 gm pkt (Unflavored)
Mustard Seeds 2 tsp
Curry Leaves 15-16 nos 
Oil 1 tbsp


Method

  • Take suji in a bowl add curd and salt, mix well.
  • Add sufficient water to make a medium thick paste.
  • Cover and keep aside for 0.5- 1 hour.
1. Steam Method
  • Heat a steamer and grease the plates.
  • When done add the eno salt to the semolina paste and mix well (Fig 1).
  • greased plates.
  • And steam for 20 minutes.
  • Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes (Fig 2).
2. Microwave Method
  • For that half fill a big wide microwave safe bowl with water.
  • And microwave for 5 minutes.
  • Meanwhile grease a microwave safe bowl and keep aside.
  • Now add the eno salt to the semolina paste and mix well (Fig 1).
  • greased microwave safe bowl.
  • And place this bowl in the water filled big and wide bowl (Like a double boiler system).
  • Cover with another bowl and microwave for 10 minutes on high.
 
  • When done remove from the bowl and allow to cool (Fig 3).
  • Now take 1 tbsp oil in a non stick pan and heat on medium flame.
  • When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
  • Add curry leaves and green chili, fry (Fig 6).
  • Now add semolina bites and toss well on high flame for 2-3 minutes or untill golden in color (Fig 7).
  • Serve hot with coconut or daal chutney.
 

Tips
Do not beat too much after adding Eno salt.
Pour the mixture in a greased bowl as soon as you done with mixing Eno salt.
If serving to kids, adjust salt and chili according to your child taste and tolerance.

“Be Vegetarian be Happy”

Recipe- Veggie Wheat Steamed Dumplings

VeggieWheat Steam Dumplings


 Ingredients
For Dumplings
Grated Vegetables 1 cup 
(Cabbage+Bottle Gourd/Lauki+Carrot)
Whole Wheat (Aata) 0.75 cup
Semolina (Suji) 3 tbsp
Gram Flour (Besan) 3 tbsp.
Turmeric Powder 1 tsp
Ginger 1 tsp (Finely Chopped)
Green Chilli 1 tsp (Finely Chopped)
Ajwain/ Carom seeds 0.5 tsp
Jeera 0.5 tsp
Hing 1 pinch
Red chili Powder 1 tsp
Salt 1 tsp (or according to taste)
Edible Soda 0.5 tsp
Oil 1 tbsp.
For tempering
Oil 1 tbsp.
Mustard Seeds 2 tsp
Sesame Seeds 2 tsp 

 Method

  • Take all grated vegetables in a deep bowl.
  • Add sieved Aata, Suji and Besan, mix well by rubbing your hands.
  • In a small bowl mix well turmeric powder, ajwain, jeera, hing, red chilli powder, salt and soda powder.
  • Add this to dough with ginger, green chilli, and oil.
  • Mix well and make a paste like dough.
  • (you might not need to add water as vegetables has sufficient water naturally, but you may add sufficient water if you feel the dough dry)
  • Now pour sufficient water in a steamer and let it heat. 
  • Make small sized balls out of the dough and arrange on the greased plate.
  • Now steam these for 20 minutes
  • Check if dumplings are cooked with the help of knife or toothpick.If knife does not have batter traces, it means dumplings are ready.
  • Keep aside and let it cool completely.
  • When cool cut each dumpling into four piece and keep aside.

Now when you want to serve

  • Take 1 tbsp oil in a non stick pan and heat on medium flame.
  • When oil is hot enough add mustard seeds and let it cracker.
  • Now add sesame seed and fry until golden brown in color.
  • Now add dumplings and toss on high flame until change in color.
  • Cover the pan and switch off the flame. 
  • Open in 5 minutes and serve hot with green chutney or tamarind chutney.   

Tips

Jains or others who don’t eat root vegetables, can cook this recipe without carrot and ginger. 
You can use vegetables as per your choice.
Sometimes i use only 1 cup of grated lauki.
For better taste fry it just before serving.
While arranging for straming make sure to leave enough gap as they might double in size.
You can sprinkle some chopped coriander leaves while serving.
Make sure to adjust chilli if you are serving to kids.
You may also use it as a curry while dipped this dumplings in any gravy and enjoy.

 

“Be Vegetarian be Happy”
“Live and Let Live”





Recipe- Khandvi

Khandvi

Ingredients
For Khandvi
Besan (Gram Flour) 1 small cup
Curd (Thick Consistency) 1.25 small cup
Water 2.5 small cups
Turmeric Powder 1 tsp
Salt 1 tsp (or as per taste)
Lemon Juice 1 tsp
Ginger Paste 2 tsp
Green Chilli Paste 1 tsp (optional)
For Tempering
Oil 1 tbsp
Mustard Seeds 2 tsp
Green Chilli 2 nos (silted)
Lemon Juice 1 tbsp
Sugar 1 tsp
Water 3 tbsp
Grated Fresh Coconut 1 tbsp

Method

  • Take curd in a deep bowl and beat well.
  • Add sieved besan and mix well.
  • Add turmeric powder, salt, lemon juice and ginger chill paste mix well.
  • Add water and mix to a batter (make sure no lumps are formed).
  • Take 3-4 plates and grease with oil. Keep aside.
  • Take a heavy bottom or a non stick pan and heat on high flame.
  • Add this batter and keep stirring on high flame until a boil.
  • Reduce the flame to low and keep stirring for another 5-6 minutes.
  • The batter will looks more shiny and thick.
  • Switch off the flame and spread this batter on greased plates in a thin layer.
  • This will set and dry in another 5 minutes.
  • Cut in to 2 inch wide and around 4-5 inch long strips with the help of a sharp knife.
  • Roll them tightly and place in a serving tray. Keep aside.
  • Now heat oil in a small pan on high flame.
  • When oil is hot enough add mustard seeds and let it cracker.
  • When done add green chilli and fry.
  • Now add water, lemon juice and sugar and let it boil.
  • Pour over the khandvi pieces and garnish with coconut.
  • Refrigerate for 1-2 hours.
  • Serve chill with tamarind chutney.

Tips
Be careful as the mixture is hot, when you are spreading on the plates.
Spread in thin layers.
Do not over cook the mixture, it will be difficult to spread in a thin layer.

Recipe- Rava Idli

Rava/ Semolina Idli



Ingredients 
Suji/ Semolina 2 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 2 tsp
Mustard Seeds 1 tsp
Oil to temper

Method
Take suji in a deep bowl add curd and salt, mix well.
Add sufficient water to make a medium thick batter.
Cover and keep aside for 1-2 hours.
Take 1-2 tsp oil in a small pan and heat on high flame.
When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
Add this tempering to the batter and mix well.
Now pour sufficient water in idli stand pan and heat it. 
grease the idli mould. 
When water comes to boil mix 2 tsp Eno salt to the suji/ rava/ semolina batter.
Fill the greased idli mould with this batter and place the mould in the boiling water inside the pan.
Note the time and reduced the flame to low after 2-3 minutes. 
After 20 minutes check if idlies are cooked. For this, use a knife and insert it in the idlis.
If knife does not have batter traces, it means idles are ready. 
Remove the idli mould and keep aside for 5 minutes before taking out idlies from it.
Serve with Chutney

Tips
Do not beat too much after adding Eno salt.
Fill the moulds as soon as you mix Eno salt to the idli batter.
If you do not have idli stand you can place idli mould in a pressure cooker but without whistle.
Always keep checking if steam is coming out of the pan (to ensure availability of steam inside the pan).
Make Idli fry out of it. (If you have big Idli mould cut each idli in four.)

“Be Vegetarian be Happy”