Saturday, 27 April 2013

Kaju Tindora nu saak ( Cashew nut Tindora curry)

Hi friends, posting of new recipes were delayed due to marriage in a family. However, I decided to post  new recipe in my busy schedule. Kaju tindora  is rich gujarati shahi subji which is normally served in Bhoj(lunch) . 


2 cup tindora cut in pieces
½ cup roasted cashew nuts
½ tsp mustard seeds
½ tsp cumin seeds
Pinch asafetida
¼ tsp turmeric powder
½ tbsp red chili powder
½ tbsp garam masala powder
1 tsp sugar
3 tbsp oil
Salt to taste


Heat the oil in a pan and add mustard seeds, when they pop up add asafetida, cumin seeds and sauté for seconds.  Add turmeric powder, chopped tindora , salt and cook on low flame for 10 minutes ,close the lid on pan. Stirring occasionally. Add sugar, red chili powder, garam masala powder and mix it well, cook for another 2 minutes. Add roasted cashew nuts and cook for minutes. Garnish with coriander leaves.

Saturday, 13 April 2013

Sandwich Dhokla - Layered Dhokla


1 ½ cup Idli batter
1 tsp eno fruit salt
½ cup coriander chutney
½ cup garlic chutney
Salt to taste
½ tsp mustard seeds,
½ tsp cumin seeds,
1 tsp sesame seeds
Pinch of asafoetida
Little red food color(optional)
Little green food color(optional)
1 tbsp oil


Add the eno salt and salt to the batter and mix very well. Divide the batter in three equal parts. Add garlic chutney and red color in one part for red layer and mix it well. Add green chutney and green color in second part for green layer and mix it well. Heat water in a steamer and grease the dhokla plates. Pour white batter into plates till ½ inch of plate. Keep the stand in the steamer, cover with the lid and steam till half done. Take the stand out and remove the dhokla plates. Spread green batter evenly on the white dhoklas and steam till half done. Pour the red batter over green layer spreads evenly. And cook for 10 minutes on high flame or till an inserted knife come out clean.
Heat the oil, add muster seeds, cumin seeds, sesame seeds and sauté for second, pour the tempering over the dhokla. Cut into pieces and serve.

For Coriander chutney : Blend coriander leaves, green chili, ginger, salt, sugar and lemon juice
Garlic chutney: Blend garlic, red chili powder, jaggery, salt with some water
 If you don't  add color the appearance of sandwich dhokla  will be  light and less colorful. 

Sending this recipe : My Bowl of Snack , Whats with my Cuppa,Monsoon Temptations , Celebrate - Love You Dad and nabanita

Wednesday, 10 April 2013

Dal Dhokali – healthy one pot meal


For Dal:

1 cup tuvar dal
1 tbs jaggery
1 tbsp peanuts
1 tsp turmeric powder
2 tsp red chili powder
1 tsp ginger paste
3-4 kokum or 1 tbsp lemon juice 
Salt to taste

For Tempering:

 2 cloves
1 small cinnamon stick
2 whole dry red chilies
½ tsp mustard seed
1 tsp cumin seeds
10 curry leaves
¼ tsp asafoetida
1 tamālapattram (tejpatta)
1 tbsp oil
1 tsp ghee

 For Dhokli:

1 cup of wheat flour (chapatti flour)
 Salt to taste
½ tbsp chili powder
½ tsp turmeric powder
2 tbsp oil

Chopped coriander leaves for garnishing


Wash the toor dal and sock for 15 minutes. Add 2 cup water and pressure cook dal for 4 vissel. Allow the pressure cooker to cool. Blend the cook dal with blender. Then add 2 cup water, jaggery, kokam, peanuts, salt and boiled the dal in deep pan.

For Dhokli:

Combine all the ingredients of dhokli in a bowl and add enough water to make firm dough and keep aside for 10 minutes. Divide the dough into 5-6 equal portions and roll out the roti.  Cut roti into thin strips and add in to simmering dal one by one and cook on medium heat. Do not stir too much or the dough strips may break.

For Tempering:

Heat ghee and oil in a pan, add mustard seeds, cumin seeds, asafoetida, dry red chilies, cloves, cinnamon stick, Tamālapattram (tejpatta) and curry leaves sauté for second and add it to the dal. Let it simmer for five minutes. Garnish with chopped coriander leaves and serve hot.

Monday, 8 April 2013

Tindora Pickle(Ivy Gourd) instant Pickle Recipe


150 gm Tindora (Ivy Gourd)
1 tbs Lemon juice
2 tsp Pickle Masala
1 tsp Mango Pickle
Pinch of Salt


Wash tindora and wipe well, trim the ends and make thin slices.

Combine all the above ingredients in a bowl, mix it well. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste. You can store in the fridge up to one month.

Sending this recipe to: lets cook pickles  , Dish name starts with T

Sunday, 7 April 2013

Mix saak (Mixed vegetable curry) no onion no garlic recipe


½ cup chopped Carrots
½ cup chopped Potatoes
¼ cup French beans
½ cup chopped Cauliflower
¼ cup Green peas
1 chopped Tomatoes
1 tsp Red chili powder
½ Turmeric powder
½ tsp Cumin powder
1 tsp Garam masala powder
¼ tsp Mustard seeds
½ tsp Cumin seeds
 ¼ tsp asafoetida
½ tsp sugar (optional)
4 tbsp oil 

Salt to taste


Heat the oil in a pan and add mustard seeds, asafoetida and sauté for second add cumin seeds, turmeric powder, chopped tomato and salt mix it well and sauté for 2 minutes or tomato cook well. Add all the vegetable and mix it well, cook on low flame for 10 minutes, close the lid on pan. Stirring occasionally. Add chili powder, garam masala powder, cumin powder and sugar, cook for another 5 minutes on low flame or till all vegetable cook well. Serve hot with roti.

Friday, 5 April 2013

Ghughra - popular gujarati street food


1 cups plain flour (maida)
¼ cup semolina
 1 tbsp oil
Salt to taste

For The Stuffing:

1 cups fresh green peas boiled and mashed
1 cup potato boiled and mashed
1 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 tsp sugar
2 tsp ginger-green chili paste
2 tbsp chopped coriander
1 tbsp lemon juice
Oil for frying
Salt to taste


For the dough

Combine all the ingredients in a bowl and add enough water to make firm dough and keep aside for 15 minutes.

For the stuffing:

Heat the oil in a pan and add the cumin seeds and asafoetida. When the seeds crackle add ginger-green chili past, green peas and potato, sauté on a medium flame. Add the sugar, coriander, lemon juice and salt mix well and cook for 2 minute. Divide the stuffing into 12 equal portions and keep aside.

For Ghughra:

Divide the dough into 12 equal portions and roll out medium size puri. Place stuffing on one half of puri, lightly dampen edges with water and fold the other half over the stuffing and press edges firmly using a fork. Repeat with the remaining ingredients to more ghughras.

Heat the oil in a non-stick kadhai and fry the ghugras on a medium flame till they turn golden brown in color from both the sides. Serve hot with your coriander chutney, garlic juggery chutney, sweet chutney and masala peanuts.

Wednesday, 3 April 2013

Beet cabbage carrot salad


½ cup grated beetroot
½ cup grated cabbage
½ cup carrot
¼ cup finally tomato

For dressing:

1 tsp chat masala
1 tsp lemon juice
½ tsp black pepper powder
¼ tsp sugar powder (optional) 
Salt to taste

For garnishing:

10 chopped grapes
Chopped coriander leaves


Combine all the ingredients of dressing in mixing bowl and mix it well then add grated beetroot, grated cabbage, carrot, finally tomato and mix it well. Garnish with chopped grapes and coriander leaves.

Tuesday, 2 April 2013

Karupatti aapam palm sugar aapam SNC event

This karupatti aapam palm sugar aapam is a part of SNC 7 April challenge. This is monthly challenge organized by Divya Pramil of You too can cook Indian Food .In this event two teams challenge each other with their authentic regional recipes. Shama from southern team challenged us with this karupatti aapam palm sugar aapam. I never heard about this recipe before this challenge. So tried it first time and is easy, tasty and authentic recipe.


1 cup Boiled rice
1 cup Raw rice
1 handful Urad dal
250 gm Palm jaggery


Make thick palm jaggery syrup. Filter it and remove the impurities with a strainer once cooled. Soak rice and dal for only 2 hours and grind it to a very smooth batter, no fermentation needed. Mix palm jaggery syrup with the batter without any lumps. Heat aappam tawa or any non-stick kadai. Pour a small ladle of batter in the centre and then hold its handle with both the hands and rotate the kadai, hence the ladle will spread like a dosa. Spread a spoon of oil over it. Cover with a lid. Cook in slow flame till done. The centre part will be of and edges crispy. Just roll over and serve hot.

Monday, 1 April 2013

Khandvi Gujarat's famous farsan

Hi friends welcome to all at Southern & Northern challenge 7. This is very well knows event organized by our friend Divya Pramil of You too can cook Indian Food . In this event two teams challenge each other with their authentic regional recipes. Each team gets the time of full month to prepare and post the recipe on their blog click here to know more about this event. Divya gave me an opportunity to host SNC 7 April event to me on behalf of Northern team.

I am basically from Gujarat. The traditional Gujarati thali mostly encompasses rotli, dal, shaak, rice, sweets and farsan. Farsan is very important part of Gujarati thali.  Khaman dhokla, Kachori, Sev khamni and Khandvi are very popular farsan. So I am here with my regional recipe Khandvi to challenge southern team. Khandvi is very popular farsan (snacks) of Gujarat. This is made with very simple and handy ingredients. 


1 cup besan (gram flour)
½ cup sour curds
1 ½  cup water
¼ tsp turmeric powder
1 tsp sugar
Salt to taste

For Tempering:

 1 tbsp oil
 1 tsp mustard seeds
 1 tsp sesame seeds
 1 tsp asafoetida
 8 to 10 curry leaves
 1 green chili chopped
 1 whole dry kashmiri red chili

For The Garnish:

 2 tbsp grated coconut
 2 tbsp finely chopped coriander

 1) Mix together besan, curd, turmeric powder, sugar, salt and water blend the mixture to make a smooth batter .Taking care that no lump remains.

2) Transfer the mixture into a non stick pan and heat on medium heat, while stirring   continuously for 10 minutes or till it becomes thick. Spread a spoon of the batter on surface and wait for a few seconds and try to roll out, if it is done, then remove from heat.

3) Place the mixture immediately on the marble kitchen counter or on the back of a thali. Spread evenly using a spatula into very thin sheets. Allow besan layer to dry for about 5 minutes.

 4) Cut the besan layers into broad strips of 2 inches and roll out it. Place the cut rolls on a serving dish. 
5) Heat the oil in a pan for tempering add, mustard seeds, sesame seeds when the seeds crackle add asafoetida, curry leaves, green chili chopped, whole dry kashmiri red chili and sauté for second. Sprinkle the tempering over the Khandvi rolls and garnish with chopped coriander and coconut.

Tips:  1) To avoid lumps of besan into mixture strain besan using strainer.
          2) Prepare your marble kitchen counter clean before this process.

In case you have any query or suggestion regarding this recipe, please feel free to contact me on my email id


Please check out the Southern team's challenge Click here

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