Instant Semolina/Sooji Dosa

Instant Semolina/Sooji Dosa!

On the auspicious occasion of Rakhi, I am dedicating this post to my Big B, my cooking Guru! Years ago he taught me to make crisp dosas :)

Today, whenever anyone compliment my skills of making paper thin or the variety of dosas, I just thank him from the bottom of my heart!

Love you Bhaiyya to the moon & back :) 

This instant dosa recipe uses semolina/ rava as the main ingredient, a delight for dosa lovers like me.

Make sure to give it a try!

Let's get started

Ingredients

• 2 cups fine semolina
• 1 cup udad dal flour
• 1/4 cup rice flour
• salt to taste
• 1/2 tsp fruit salt or eno
• Juice of half lemon
• 3 cups warm water
• 2 tsp sugar (optional, but it adds up to taste and the caramelized brown color to dosa)

Method

• Using semolina, udad dal flour, salt and warm water make the batter. Let the batter rest at warm place for half an hour or 2 hours. 
• Before making dosa add sugar, lime juice and fruit salt, mix everything well. 
• Spread the dosa batter on tava or skillet. Apply ghee/ clarified butter or butter, roast till golden brown. 
• You can choose any stuffing if you like or enjoy just plain old butter dosa. 
• I have added mix veg (cauliflower, broccoli, tomato, onion, carrot, cabbage, ginger garlic paste) with boiled potato and the seasoning of red chili powder, pav bhaji masala / salt / cumin and coriander powder / lemon juice.  
• Spread this stuffing on dosa, roll and cut, serve hot.    

Pictorial

Besan Coconut Burfi

Besan Coconut Burfi!

Summer is a festive season in cold places like Chicago, as we hardly get to experience the good weather here. That also makes it a very popular season among the parents / grandparents to visit their families here. 

The trend is continued in our friend circle too, almost everybody's parents are here. Two weeks ago I got the chance to invite our friends with their parents (25 guest) for dinner :) It was such a fun evening, enjoyed by all three generations, bliss indeed. 

An evening with endless fun, hungama,  masti and ofcourse the food. Though the menu was long, but sharing the dessert recipe with you all. This is the most yummilious yet easy, recipe for dessert, lovely by all!

Let's get started

Ingredients

• 1 cup besan aka gram flour
• 1 cup grated coconut
• 1 cup ghee aka clarified butter
• 1 cup milk
• 3 cup sugar
• 1/2 cup milk powder or khoya. 
• Edible silver Vark / Foil (optional)

Method,

• Mix everything together in heavy bottom non stick pan. 
• Keep stirring for about 25 -30 min, on medium low flame till the mixture starts leaving pan boarder. Switch off the flame as it starts coming together on the spatula. 
• Now pour the mixture into greased plate or tray. Smooth out the top & apply silver vark (optional)  
• Let it cool off for a while, cut into desired shape. 
• You can use any cup or glass for measurement, just make sure to use the same one for all ingredients.  

Multi Grain Cabbage Thepla / Paratha

Multi Grain Cabbage Thepla / Paratha!

Cabbage is disliked by many, especially by kids. But say no more, with this yummilious thepla or paratha recipe your family will njoy this nutritious vegetable :) 

Have it for breakfast, lunch / brunch / tiffin box or Dinner, healthy & yummy every time.

If I have to give it a tag line I would say 'yahi hian right choice baby ;)'  

We relished it yesterday for dinner!

Let's get started

Ingredients

• 2 cups shredded cabbage
• 1 1/4 cup whole wheat flour (I used Aashirwad multi grain aata)
• 1/4 cup soya flour
• 1/4 cup chickpea flour aka gram flour / Besan
• 1/4 cup Millet flour aka Sorghum or Jowar flour
• Paste of 1/2 inch ginger + 5-6 garlic cloves + 4 green chilis  
• 1 tbsp sesame seeds
• 1 tsp carom seeds aka ajwain
• 1/2 tsp turmeric
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 1/2 tsp salt or to taste
• 3 tbsp oil + more for roasting
• 1/8 cup dried fenugreek leaves aka kasuri methi
• 3 tbsp water (+/- to knead the dough) 

Method

• Mix everything together and knead the hard dough. Do not add more water as cabbage will have its own. 
• Cover the dough and let it rest for 10-15 min.
• Now divide the dough into 12 equal parts, roll it with the help of rolling pin. 
• Roast it on hot tava or skillet. Apply oil or ghee / clarified butter. 
• Serve hot with the side of pickle, yogurt & ghee or freshly made white butter. 

Pictorial

Mix everything together and knead the hard dough. Do not add more water as cabbage will have its own. 

 Cover the dough and let it rest for 10-15 min

 Now divide the dough into 12 equal parts, roll it with the help of rolling pin

  Roast it on hot tava or skillet from both the side. Apply oil or ghee / clarified butter

    Serve hot with the side of pickle, yogurt & ghee or freshly made white butter

Rose Flavored Bhapa Sondesh/Sandesh

Rose Flavored Bhapa Sondesh/Sandesh!

Last month I have invited my pregy friend for dinner, wanted to make something really special for dessert, so made this adorable pink bhapa sondesh :) 

She absolutely loved it, what else do I need more!

Rakhi is being around the corner sharing with you all, do make and relish it this festive season :) 

It's pretty easy to make, Let's get started

Ingredients

• 1 gallon milk, whole or 2%
• 1/2 tsp citric acid diluted in 4 tbsp water
• 7 drops of rose extract
• 1/8 tsp pink color
• Less than 1/2 cup sugar (or more to taste)
• Ghee to grease the bowl 
• Rose petals or pistachio to garnish 

Method

• Bring a gallon of milk to boil, once boiling, add citric acid decoction. It will make milk curdle up. Switch off the flame, strain the whey using cheese cloth and wash the chena / cheese under the cold water tap. Now squeeze out the water as much as possible.  
• Knead the chena for 5-7 min, till it forms a soft dough.
• Add sugar, mix well and add rose extract , pink food color. Mix everything together.
• Pour it into the greased steel bowl which can be covered. 
• Pressure cook it for 1 whistle plus 5-7 min on low flame. 
• After cooker cools off take the sondesh out, bring it to room temperature. Cut into desired shape, garnish & served chilled or as you like.    

Pictorial

Bring a gallon of milk to boil, once boiling, add citric acid decoction. It will make milk curdle up. Switch off the flame, strain the whey using cheese cloth and wash the chena / cheese under the cold water tap. Now squeeze out the water as much as possible

 Knead the chena for 5-7 min, till it forms a soft dough

 Add sugar, mix well. Add rose extract & pink food color. Mix everything together

 Pour it into the greased steel bowl which can be covered

 Pressure cook it for 1 whistle plus 5-7 min on low flame

 After cooker cools off take the sondesh out, bring it to room temperature. Cut into desired shape, garnish & served chilled or as you like

Pyaazi Besan

Pyaazi Besan!

There are days when there are no greens in the fridge or potatoes to cook. This pyaazi besan is the yummiest life saver for those times!

On the other side considering the onion prizes in India, it should be named Shahi Besan ;) 

Let's get started

Ingredients

• 10 medium size onion, sliced 
• 3 tbsp oil
• 2 tbsp garlic, sliced
• 1/2 tsp mustard seeds
• 1 green chili, slit 
• Pinch of asafoetida / Hing
• 1 tsp salt or to taste
• 3 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 1/2 tsp coriander powder
• 1/4 cup chick pea flour / Besan
• Cilantro to garnish

Method

• Heat 3 tbsp oil, as heat, add mustard seeds & let it splutter. 
• Add garlic, green chili & asafoetida, saute
• Now add, onions & salt. Cover & cook it translucent
• Once onions are cooked, add red chili powder, turmeric, coriander powder. Mix well.
• Now add chickpea flour, mix well, cover & cook for 10-15 min. 
• Once done, garnish with cilantro & serve hot with jawar roti or phulka.   

Pictorial

 Heat 3 tbsp oil, as heat, add mustard seeds & let it splutter

 Add garlic, green chili & asafoetida, saute

 Now add, onions & salt. Cover & cook it translucent

 Once onions are cooked, add red chili powder, turmeric, coriander powder. Mix well

 Now add chickpea flour, mix well, cover & cook for 10-15 min

Once done, garnish with cilantro & serve hot with jawar roti or phulka

Whole Spice Fragrant Rice

Whole Spice Fragrant Rice!

This is from mom's kitchen, the most simple yet the best preparation of rice :) with minimal ingredients.  

A must try with any curry, my hubby loves it egg curry! Has a wonderful fragrance of whole spices. 

Ingredients

• 1 1/2 cup basmati rice
• 1 whole green chili
• 1 1/4 cilantro
• 3 bay leaves
• 1 1/2 cup boiling hot water
• 1 tsp black cumin aka shahi jeera
• 10 black peppercorn 
• 4 green cardamoms
• 1 cinnamon
• 3 tbsp oil
• 2 tsp ginger + garlic paste
• 1 tsp sugar (optional)
• 2 tsp clarifies butter, aka ghee
• salt to taste

Method

• Wash rice and ready all the ingredients 
• heat oil, add black cumin 
• let it crackles, add bay leaves & other whole spices, saute it
• now add a tbsp of cilantro, whole green chili & ginger garlic paste
• add washed basmati rice, salt & saute it for a minute
• add boiling water, mix and add a yogurt, sugar. Mix well, cover & let it cook.
• once rice is almost cooked, add 2 tsp ghee cover it. Cook completely garnish with cilantro, served with your favorite curry.   

Pictorial

Wash rice and ready all the ingredients 

heat oil, add black cumin 

let it crackles, add bay leaves & other whole spices, saute it

now add a tbsp of cilantro, whole green chili & ginger garlic paste

add washed basmati rice, salt & saute it for a minute

add boiling water, mix and add a yogurt, sugar. Mix well, cover & let it cook

once rice is almost cooked, add 2 tsp ghee cover it. Cook completely garnish with cilantro, served with your favorite curry