Instant khaman dhokala (gluten free)

khaman dhokala is a gujarati savourey dish but it gained popularity throughout country.The reason is because it can be prepared quickly and  being steamed it is less oily.
I have posted recipe of this in this blog which requires soaking dal and fermenting the dough.This needs advanced planning.But this instant recipe does not need previous planning.
Ingredients required

1 1/2 cup besan (chick pea flour)
1 cup yogurt
4 tabspoon rawa (samolina (optional). To make gluten free do not add samolina)
1/2 teaspoon baking soda
1 tablespoon sugar
1 tablespoon lemon juice
1/4 teaspoon turmeric powder
1 tablespoon green chilli paste
1table spoon oil

For seasoning

1 tablespoon mustard seeds
15 curry leaves
4 green chillies (slit and cut into pieces)
1 tablespoon lemon juice
3 tablespoon oil



In a bowl take besan and add yogurt .Mix well and add salt,sugar,lemon juice, turmeric powder.
Add one tablespoon of green chilli paste to it.
Add some water so as to make consistency like idly batter.
If you have steamer then use it .
In case you do not have a steamer then use a vessel.
In a big vessel heat 4 cups of water for steaming dhokala.Keep a stand in this pot .
Grease a  plate with oil which should have a rim of at least two inches .
Now add baking  soda in the batter and mix and immediately put the plate on the stand in the vessel.
Cover the vessel with a lid and let it steam for 20 minutes.
After 20 minutes turn off the flame.Let it cool for next 10 minutes .
Then cut the dhokalas in desired shape and arrange these dhokalas in a plate in single layer..Now pour seasoning water 1tablespoon on each piece .This each piece will get the aroma and taste of seasoning .

Method for seasoning water
Preparing seasoning water

In a pan heat oil and add mustard seeds then add curry leaves and green chillies .When these start
Crackling then add half cup water to it.Let it boil and add sugar.
Turn off the flame and add lemon juice.


Tips:

1 After adding baking soda and mixing it immediately put the batter for steaming.
2.  Never try to cut dhokalas when it is hot.for getting desired shape let it cool and then cut.

Halwa akhrot ka

Walnuts are the nuts with lots of antioxidents .The halwa of walnuts is very easy and quick to make.

                                                                       

Ingredients required
Walnut.    200gms
Milk.        100gms
Ghee.        2tablespoons
Sugar.      50 gms

Cardamom powder.      2 teaspoons
Saffron.           Few stranda soaked in milk or water


In a grinder make walnut powder but not fine powder.
Let some pieces be there which will give a nutty crunchy taste to halwa.If grounded too much then nuts will start leaving oil from it.
In a nonstick or thick bottom pan pour ghee .Put the pan on burner and add walnut powder and on a low flame start roasting by continuously stirring.In few minutes it will give aroma then add milk and
sugar.Start stirring till the milk gets evaporated and haiwa leaves the pan.Now add cardamom powder and saffron water and stir.Halwa is ready to serve.

Sugar free mewa(dry fruits ) burfi

                                                                                 

Too much sugar is not good for our health.Now a days many people are having diabetes and have to restrict sugar in their diet.But we have taste buds which makes it difficult to control eating sweets 

 

With  this recipe one can enjoy sweet taste without risk of increasing sugar level in their blood

as the sweetening agent used in this dish is dates .

Ingredients required

Dates.   350 gms

Almonds.  50 gms

walnuts  50 gms

pistachio. 50 gms

Figs  4 piece

   Cashews.  50 gms

Deseed all dates and cut into small pieces.In  a pan dry roast all the dry fruits for 1 or 2 minutes so as to remove moisture from these..Chop all the dry fruits into small piecesPlace  a non stick or thick bottemed pan on burner and put all the chopped dates and start stirring on slow flame 

these dates will start melting and turn into a sticky mass.Keep on stirring with some pressure to melt these evenly.

When this is  done then add all the dry fruits into it and mix well.Try to mix all the ingredients and turn it into a sticky mass enough to turn into a crispy pieces after cooling.Grease a plate with ghee and spread the mixture on it.When cooled cut into desired shape.

I

chopped dry fruits

Peethala(gluten free)

Many North Indian dishes are made by using besan as ingredient.This peethala is also made with besan( chickpea flour)  and vegetables.This is a quick recipe.
                                   
       

ingredients

1 cup besan (chick pea flour)

2 1/2 cup  water

1 cup finely chopped vegetables( cauliflower flower,cabbage,potatoes beans and carrots)

1/2 cup green peas

1 teaspoon salt

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric powder

2 tab spoon finely chopped green coriander and mint leaves

1 tabspoon chopped ginger

2 tabspoon fresh lemon juice

1 teaspoon jeera

1 teaspoon mustard seeds

A pinch of hing

1/4 teaspoon garam masala

3tabspoon oil

In a bowl make a batter of besan (chick pea flour)with water .Add salt,chilli powder,and chopped vegetables

In a thick bottomed pan pour oil and heat then add hing ,jeera,mustard seeds.When mustard seeds starts spluttering then pour the batter and stirr so as to avoid forming lumps.Add peas.

When it gets cooked then it will take a thick consistency. This will take 8 to 10 minutes.

Now add lemon juice,garam masala,ginger and chopped coriander.

Stir well and switch off the burner.Let it cool for 5 minutes and peethala is ready to serve.

This can be eaten with roti or paratha or  with rice for gluten free .This tastes good even if it is eaten as it is .

Good for those who have diabetes and those also having glutten  allergy.

Gatte ka pulao

                                             Gatte ka saag is the identity of rajasthan.But very few people are familiar with gatte ka pulao.For a change instead of vegetable pulao let us try gatte ka pulao.

Ingredients required


1cup rice
1/2 cup besan 
2 teaspoon chilli powder
1teaspoon haldi powder
2 teaspoon cummin seeds
1 teaspoon coriander seeds
1/2 teaspoon garam masala
Pinch of hing
Oil
Salt
Mint leaves,green coriander leaves,ginger,green chillies chopped.
Wash rice with water and keep aside.

In a bowl add besan ,salt,coriander seeds.Now add 1 teaspoon chilli powder,pinch of hing,1 teaspoon cummin seeds.Add 2 tab spoon oil and mix well.With leukewarm water knead this besan into a soft dough.Divide the dough in four pieces and roll into four inch long rolls..In a pan boil water and put rolls in it .After 5 minutes the rolls will be steamed and will start floating in the pan.
Remove from fire and take out rolls and cut into 1/2 inch pieces..now in a pan put oil and fry these gatte pieces for two or three minutes.Take out the gattas and in the remaining oil put hing,cummin

and then chilli powder,haldi powder stir and immediately put rice stir and then add two cups of water.(
Let the rice cook.When rice is half cooked then add gattas and mix gently.Cover the pan and let it cook for few more minutes till rice is cooked.remove from flame and garnish with chopped coriander leaves,chopped ginger,chopped chillies and mint.Sprinkle garam masala.
Gatta pulao is ready to serve.

Coconut laddu

                                                                      

The 







Diwali is round the corner and everybody is surfing for sweets and snacks which can be made quickly and easily.Here is one such sweet.The ingredients are very few .

 1cup  Fresh coconut grated
 1cup     sugar
2 tab spoon   ghee
1 can      milkmaid


Grate the coconut better with the help of a coconut grater  or a chopper .The coconut grater will prevent the brown peel .

Now fill this grated coconut in a cup by pressing it hard in the cup.In a thick bottemed or nonstick pan pour 2 or three tab spoon ghee and add grated coconut .On slow fire start roasting it till it is pink .Now add milkmaid and start roasting again stirring well.after few minutes add sugar and again let the sugar melt and when it is of thisk consistency then remove from fire .Let it cool .Then roll onto
equal size  of laddus.

Cucumber raita

                                                          Kheera or cucumber raita

                                                                   

Ingredients
1small cucumber
2cups fresh yoghurt
Salt to taste
1 teaspoon ghee
1/2 teaspoon jeera(cummin seeds)
1/2teaspoon mustard seeds

Dried mint leaves powder and roasted jeera powder
Wash peel and grate cucumber.Whisk yoghurt and add grated cucumber to it.Mix well.Heat ghee in a seasoning pan add cummin seeds and mustard seeds.Pour over raita and mix.Add salt to taste
.Garnish raita with jeera and mint powder .Raita is ready to serve.
It is very soothing and gives a cooling effect.
Tips :-
Salt should be added just before serving .If added early then yoghurt start getting sour.

besan Laddu

                                                               Delicious Besan Laddus

Laddu is the most common name given to sweets which are spherical in shapesLaddus are of many varieties and the nomenclature is associated with the ingredients other than sugar and ghee.Like besan laddu ,sonth laddu ,atta laddu and bundi laddu and the list goes on and on.
Let us see the recipe for besan laddu.It is very simple.
Ingredients required
3 cup                 Besan
1 3/4 cup         sugar(powdered)
1 cup                 ghee
2 teaspoon         cardamomm powder
1/4 cups             nuts roasted and chopped (almonds,cashews,walnuts)



4 tablespoon       milk
   few strands of saffron

                                                                   Roasting is done 
In a thick bottomed or a nonstick pan add ghee and besan and start roasting on a medium flame.
Keep on stirring continuously.this process of roasting is very very tricky initially .Meanwhile soak saffron in milk
The amount of ghee added appears to be less initially and one finds it difficult to handle and always feels that why not add few spoons more of it.But never do that mistake .More ghee will make it difficult to give shape to laddus   .Because after ten minutes of roasting the mixture loosens its consistency and becomes easy to handle.When the mixture turns to golden brown it will give a good aroma.Now remove the pan from the flame sprinkle the saffron soaked milk over it and stir.This will give the besan a granular texture.Now add the nuts and sugar  and cardamom powder. .Mix well and weight for 15 minutes to let it cool.Now handling in between your palms give shape to laddus of your desired size.

namkeen sev

                                                           Sev Besan Ki

                      We always need some thing to snack on with our cup of tea.It becomes boring having same snack everyday .For a change make besan sev in your kitchen .It will be a different experience with home made sev as it will have all fresh ingredients and oil.When we buy it from shop then the oil being used is refried many times .

                                           

                                                                  
                                                         Mould for sev
                                                        

Different types of moulds are available in market now a days but some i am comfortable with old fashioned mould which I am using for decades.The round movement of this mould  is  convenient then the up and down moevement of other varities.This is havind different size sieves for sev choose your own preference.If you are using the sieve with bigger holes then you can add other spices like ajwain powder to the besan.As I use the smaaler one so I avoid using spices as this can block the holes.

Ingredients   required (easily available in your pantry)

2 cup besan (chick pea flour)

1 table spoon salt

5 table spoon oil

1/4 teaspoon hing powder (asoefateida)

oil for frying .

Mix all the ingredients and rub in between palms to make crumbs.

Knead besan with water to form a dough of roti consistency.

     Take the mould and fill it with dough.Heat oil in pan and press the dough in mould over the pan

to make sev and let it fall in pan.Deep fry sev till starts looking cooked and leaves an aroma.

With same procedure more rounds of sev can be fried .These can be stored in an air tight container and will taste fresh for two to three weeks.

Serve with a cup of tea .

Poha

Poha is par-boiled and flattened rice that can be revived by just soaking in water. It is typically eaten in the coastal regions both in the west and the east. In Maharashtra, it is a snack time delight, the most popular city version being Kande Pohe, or Onion Poha. However, the non-Onion poha tastes very delicious and the key flavours here are the cumin, curry leaves and peanuts in the poha and the garnish of fresh cilantro and lime juice.  The best part about poha is just how quick and easy it is to make, and how universally loved the dish is.

Poha

Ingredients required                     
For 4 people
2 cup thick poha
4 medium size potaoes

6 table spoon peanuts
1/2 teaspoon turmeric powder
2 teaspoon salt
2 teaspoon jeera (cumin seeds)
2 tomatoes finely chopped
2 teaspoon mustard seeds

20 curry leaves

finely chopped green coriander leaves 2 table spoon
finely chopped green chillies 1 teaspoon
1 lemon
5 table spoon oil
Wash the poha in a colander under running water.Keep aside. Keep sprinkling water three to four times in between. Microwave potatoes for 6 minutes. 

Remove the skin and cut in 1/2 inches cubes.

In the poha colander put the potato cubes and salt and turmeric powder.

In a non stick or thick bottomed pan pour oil and put on burner. When oil is hot 



enough to then put jeera ,mustard seeds and peanuts. Stir till the peanuts are fried and then mix in the soaked poha and potato and tomatoes .Gently fold the poha until the spices and ingredients get mixed. Now squeeze in the juice of one lemon. Add curry leaves, green chilli and coriander leaves. Turn upside down 

with a spatula once. Poha is ready to serve.

Tips


    1. Roasted peanuts are available then  frying of peanuts is not required.So after jeera(cummin seeds) ,and mustard seeds add poha and potatoes and then mix peanuts .

    2 Onion lovers can put finely chopped onion after adding   Cummin seeds and mustard seeds sauté for  2 or 3 minutes and then add poha.

Tehari (pulao) with dubkis or Dubki Bhat

Traditionally Marwaris mostly ate wheat and bajra (millet) as these are the major Rajasthani crops. Rice was eaten occasionally, but festive lunches and dinners to this day are never complete without Tehari - a rice preparation with several ingredients.  Fresh vegetables are always a luxury in deserts and so the much needed vegetarian alternatives were created, like the Tofu in Asia or the Tempeh of South America. These were made of moong and Chickpea flour - badi, gatte, papad, etc. This dish is made with dubkis.  Dubki literally means a plunge, as in plunging into the water.  So a dubki here means the plunging of a besan(chickpea flour) dumpling into the same boiling water in which the rice is being boiled.  A similar idea was to use badiyan.  For the recipe of badiyon ki tehari the proportion can be remembered by this couplet:
मण चावल अध् मण बड़ी  और बारह सेर रोगन (घी )
तेहरी सागे बणी रे भाई माताजी री सौगन्ध 
This recipe is made with a lot of vegetables, so it's a combination of Tehri and Pulav.

                                           Ingredients

Ingredients:

1 cup rice ( washed and soaked in water for one hour before cooking)

1/4 cup besan (chick pea /gram flour)1 medium sized diced potato

8 tab spoon oil
Vegetables:
1cup cauliflower florets
1/2 cup green peas fresh or frozen peas
1 cup shredded cabbage
1/4 cup diced carrots (optional)
1/2 cup diced tomato
Dry spices
2 teaspoon salt
1/2 teaspoon turmeric powdered
1 1/4 teaspoon red chilli powder
1 table spoon cumin seeds
2 pinches of asafoetida (hing)
2 tablespoon full of raisinsFinely chopped ginger green chillies and coriander  and mint leaves
Making dubki
In a bowl put besan salt,chilli powder,cuminseeds(1/4 teasp ) and a
pinch of hing.  Add two tabsp of oil and  water to make a paste of slightly thicker than pakora consistency.
In a pan put 6 tabsp oil, switch on the flame and when the oil is hot put all the dry spices. Immediately add all diced vegetables except peas and toss them. Now add two cups of water and let this boil. In this boiling water with mixture of vegetables and spices drop small balls of besan as pakoras, these are called dubkies. These dubkies will float in the water once they are cooked through. Now put the soaked rice and cover.
After ten minutes, add peas and raisins. Let this cook for five minutes, when the rice is cooked switch off the flame. Garnish the tehari with tomatoes, ginger, chillies and coriander and mint leaves.

Tehari is ready to serve.