Veg Hakka Noodles

Ingredients:
Hakka noodles - 1 packet
Cabbage (shredded) - 1/2 cup
Green capsicum - Half (cut into long strips)
Carrot - 1/2 (cut into matchstick-like shape)
Spring Onions (leaf)- 2 (chopped)
Onion - 1 (sliced)
Garlic (optional) - 2 (crushed)
Ginger - 1/2 inch (julienne)
Red chilli sauce - 1/2 tsp.
Soy sauce - 1/2 tsp.
Chilli vinegar - 1 tsp.
White pepper - 1/4 tsp.
Salt - 1/4 tsp. (or according to taste)
Oil

Method:
1. Cook noodles as per instructions.
2. Heat oil in a wok and add onions and saute till translucent. Add ginger and garlic and saute for a few seconds.
3. Add cabbage, carrot and green capsicum and fry for a minute in high heat.
4. Now add the noodles and toss.
5. Add red chilli sauce, soy sauce, salt, white pepper and finally add the chilli vinegar. Saute in between.
6. Add spring onions and mix. Remove from heat and enjoy with Manchurian.

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Beetroot Pachadi

Ingredients:
Beetroot - 2 (peeled and grated)
Green chilli - 1 (finely chopped)
Onion - 1 (chopped)
Yogurt - 1 cup (or according to taste)
Salt (to taste)

To temper:
Mustard seeds - 1/4 tsp.
Curry leaves - 1 sprig
Cumin seeds - 1/4 tsp.
Oil

To Grind:
Coconut (grated) - 1/3 cup
Cumin seeds - 1/2 tsp.
Green chilli - 1
Mustard seeds - 1 pinch

Method:
1. Heat oil and add the tempering ingredients. When the seeds splutter, add onions and green chillies. Saute till translucent.
2. Add grated beet root and little water. Cook the beets till it becomes soft. Meanwhile grind the given ingredients with little water into a smooth paste.
3. Add this paste to the beets and saute till it becomes dry. Remove from heat and keep aside.
4. Beat the yogurt and add it to the beets and add salt also. Mix well.
5. Serve as side dish for rice.

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Beans Poricha Kootu

Ingredients:
Beans - 250 gm (chopped)
Moong dal - 1/3 cup
Salt (to taste)
Turmeric powder - 2 pinches

To grind:
Coconut pieces - 1 tbsp.
Coriander seeds - 1 tsp.
Whole dry red chillies - 3
Peppercorns - 1/4 tsp.
Channa dal - 1 tsp.
Urad dal - 1 tsp.
Asafoetida - a teeny weeny pinch.
Oil

For Tadka:
Mustard seeds - 1 tsp.
Urad dal - 1 tsp.
Channa dal - 1 tsp.
Curry leaves - 1 sprig
Oil

Method:
1. Boil dal and beans in a pressure cooker separately.
2. Add oil in a kadai and fry channa dal, urad dal, peppercorns, coriander seeds, coconut pieces, red chillies and asafoetida by adding one by one till golden color. Cool and powder them.
3. Add this powder to the dal and beans. Mix well. Add turmeric powder and salt also. Cook in low flame for 3 to 4 minutes by stirring in between.
4. Prepare the tempering and pour over kootu. Mix well.  Remove from heat. Serve as a side dish for rice.

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Methi Muthia/Muthiya

Ingredients:
Wheat flour - 1 cup
Besan/Gram flour - 1/2 cup
Fenugreek leaves/methi - 2 cups
Cornflour - 1/4 cup
Turmeric powder - 1/2 tsp.
Crushed peanuts - 2 tsp.
Oil - 3 tbsp.
Green chilli paste - 1.5 tsp.
Sesame seeds - 1 tbsp.
Roasted ground cumin - 1.25 tsp.
Baking soda - 1/2 tsp.
Salt (to taste)
Yogurt or lemon juice - 2 tbsp. (I used yogurt)
Sugar - 1 tsp. or as per taste
Water (as needed)

For tempering:
Mustard seeds - 1 tsp.
Oil - 2 tbsp.
Asafoetida - a pinch (optional)

After steaming

Method:
1. Keep the steamer on the stove and boil the water. Grease the steamer vessel with oil. Keep aside.
2. Meanwhile in a bowl, add wheat flour, gram flour, corn flour, turmeric powder, salt, ground cumin, baking soda, sugar, crushed peanuts and sesame seeds. Mix well.
3. Now add the wet ingredients. Add oil, yogurt, green chilli paste, fresh fenugreek leaves and mix well.
4. Add little water and form a dough. Make oblong sized balls from the dough and place them in the greased steamer vessel.
5. Place the vessel in the steamer and cover with a lid. Steam for 25 minutes. Cool them.
6. Slice the muthia. Heat oil in a pan and add mustard seeds and asafoetida (optional). Add the sliced muthia and saute for a few minutes till golden colour or brown colour.
7. Enjoy these healthy muthias with some hot chai.
Adapted from Super Veggie Delight.

Sent off to Nayna's "Flavours of Gujarat" event.

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Idli Podi

In every household, idli podi differs according to its family taste. They add tamarind, garlic, lots of/less chillies, roasted chana dal (pottukadalai), curry leaves, sesame seeds, etc. This podi is just a simple variation which I usually prepare at home before blogging.

Add urad dal/ulutham paruppu to the kadai. Start to dry roast without burning.

The urad dal should be roasted like this. Remove from kadai and keep it on a plate for cooling.

Dry roast the chana dal/kadalai paruppu.

Dry roast till golden brown and cool.

Dry roast methi/fenugreek seeds/vendhayam and peppercorn/milagu for a few seconds.

Add oil and heat it.

Add whole dry red chillies. I added only a small amount so that my kids can tolerate the spice. You can add 12-15 chillies according to taste.

Add a pinch of salt and sauté in low flame. Salt is added to avoid excessive sneezing.

Saute till crisp and let them cool.

First add the chillies and grind them.

Then add the roasted chana dal, peppercorn and fenugreek seeds.

You can grind them coarsely or finely as desired.

Then add the roasted urad dal and grind.

Add garlic with skin, salt and pinch of asafoetida. Grind for a few seconds.

Idli podi is ready.

Ingredients:

Urad dal - 3/4 cup

Channa dal- 1/4 cup

Peppercorns - 8

Fenugreek seeds - a pinch

Whole dry red chilli - 8 (or according to taste)

Garlic (with skin) - 7

Asafoetida - a pinch

Salt (to taste)

Oil - 1/2 tsp.

Method:

1. Dry roast the urad dal and channa dal separately till it changes to golden brown color without burning. Cool them.

2. Dry roast the pepper and fenugreek seeds till you get a nice aroma. Cool it.

3. Heat 1/2 tsp. of oil, add whole red chillies and salt. Sauté till the chillies turn crispy. Cool.

4. First add the chillies and grind them. Add urad dal, channa dal, fenugreek seeds and pepper one by one in dry mixer jar and grind them.

5. Add garlic, salt (to taste), asafoetida and grind for a few seconds.

6. Remove and cool them. Store them in an air-tight container which can be kept in room temperature for one month. After one month  refrigerate them.

7. Add sesame oil with this powder or podi and enjoy with idlies or dosais.

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Video Results For Rava Dosa

This my first video. As I told earlier, the batter (of correct consistency) should be poured on the hot tawa as shown in the video below.

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Dapka Kadhi

Moong dal dumplings in kadhi.

Ingredients:
Sour yogurt - 2 cups
Besan/Gram flour - 2 tbsp.
Water - 3 cups
Turmeric powder - 1/4 tsp.
Jaggery - 1 tsp. (or to taste)
Salt (to taste)
Ginger paste - 1 tsp.
Green chilli paste - 1/2 tsp.
Coriander leaves - 2 tbsp.

For tempering:
Mustard seeds - 1/2 tsp.
Asafoetida - a pinch
Fenugreek seeds - a pinch
Cumin seeds - 1/2 tsp.
Whole dry red chillies - 2
Curry leaves - 1 sprig
Oil - 1.5 tsp.

For moong dal dumplings:
Moong dal - 1 cup (soak for 5 hours)
Ginger paste- 1 tsp.
Green chilli paste - 1/2 tsp.
Sugar to taste (I didn't add)
Baking soda - a pinch
Salt (to taste)
Oil (for deep frying)

Method:
1. Whisk yogurt, gram flour and one cup of water without any lumps. Add remaining water, ginger paste, green chilli paste and turmeric powder and whisk again.
2. Pour this mixture in a kadai and bring it to boil. Stir continuously.
3. Meanwhile in another small pan, do the tempering with the given "tempering" ingredients. Pour this over the kadhi. Stir well. Simmer the kadhi for 8 to 10 minutes. Stir in between. Add salt and jaggery according to taste.
4. Grind the moong dal into the paste with addition of very little water. To this paste, add ginger paste, green chilli paste, asafoetida, baking soda, salt and sugar. Heat oil and deep fry the small bhajias till they're done. Remove and drop them into the kadhi. Again simmer for 3 to 4 minutes.
5. Remove from heat and add the coriander leaves. Enjoy with khichdi or with white rice. We had it with white rice and coriander leaves thuvaiyal.

Note:
Stirring is done to avoid the curdling of yogurt. Adjust jaggery according to your taste.

Sent off to Nayna's "Flavours of Gujarat" event.

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Beets and Paneer Cutlet

Ingredients:
Beet root - 2 (Big)
Paneer- 200 gm
Boiled potatoes - 2 (big)
Onion - 1 (finely chopped)
Ginger - 1 tsp. (grated)
Red chilli powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Coriander leaves - 2 tbsp. (chopped)
Salt (to taste)
Oil - 1 tsp.
Oil (for deep frying)

For coating:
Maida/All purpose flour
Water (as required)
Bread crumbs
Mixed herbs
Oregano
Chilli flakes

Method:
1. Peel the beets and cut into 4 pieces. Steam for 10 minutes. Cool them. Grate them and pat dry with a paper towel.
2. Pat dry the paneer and grate. Grate the boiled potatoes also.
3. Heat 1 tsp. of oil and add the onion pieces. Saute till they turn translucent. Add the grated ginger, red chilli powder and cumin powder. Saute for a few seconds. Cool it.
4. In a mixing bowl, combine grated paneer, beets, potatoes, onion mixture, salt and coriander leaves. Make even sized balls and keep aside.
5. In a small bowl, add maida/APF and pour required water to make a medium batter which should not be too thick or thin.
6. In a plate, mix bread crumbs, mixed herbs, oregano and chilli flakes.
7. Take one beets-paneer ball and shape them as desired. Dip in the APF/Maida batter and dust them with the bread crumbs mixture. Place the cutlets on a plate. Continue the process with remaining balls.
8. Heat oil for deep frying. When the oil is hot, add 3 to 4 cutlets in one batch. Fry them till crisp. Place them on an oil absorbent paper. Continue to fry the cutlets in batches without over crowding.
9. Enjoy with tomato sauce.

Sent off to Akila's "Dish Name Starts with B" event and "Healing Foods: Beetroot" event hosted by Priya Mitharwal and started by Siri.

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Khandvi

Khandvi is a popular Gujarati dish which is prepared from gram flour/ chickpeas flour and yogurt. This is also known as Suralichi Wadi in Maharashtra. In the Maharashtrian version, some of the tempering is spread before slicing and folding the khandvi and the remaining are spread on their final stage. In the Gujarati version, the tempering is spread on the rolled ones.

Ingredients:
Gram flour/Besan -1 cup
Yogurt - 1 cup
Water - 2 cups
Turmeric powder - 1/4 tsp.
Green chilli paste - 1/4 tsp.
Ginger paste - 1/2 tsp.
Salt (to paste)
Asfoetida - a pinch

For Tadka/tempering:
Mustard seeds - 1 tsp.
Sesame seeds - 1 tsp.
Asafoetida - a pinch
Oil

To Garnish:
Grated coconut - 3 tbsp.
Coriander leaves - 3 tbsp.

Method:
1. Sieve besan and keep aside. Whisk besan, yogurt and water without any lumps. Now add turmeric powder, green chilli paste, ginger paste, salt and asafoetida and whisk again.
2. Very lightly, grease the backside of 4 to 5 steel plates. Keep aside.
3. Pour this batter in a non-stick pan/kadhai. Start to stir continuously in medium low flame.
4. When the mixture becomes thick and well-cooked, remove from heat. Before that, check whether the mixture is cooked well. In a small plate, spread a little amount of mixture and cool it. Peel and roll it. If it comes out easily then the mixture is ready.
5. Work quickly. Spread the mixture with big spoons on the back side of plate in thin layers. Continue the process with more plates. If it cools down, we can't spread it.
6. After 5 to 8 minutes score them into long strips. Roll each strip like a swiss roll. Place them on the serving plate.
7. In a small pan, heat oil and add mustard seeds, sesame seeds and asafoetida. When the seeds splutter, pour it over the khandvis.
8. Garnish with coriander leaves and grated coconut. I have also added 1 tsp. of grated carrot. Enjoy!!

Sent off to Nayna's "Flavours of Gujarat" event.

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Bottle Gourd Kootu

Ingredients:
Bottle gourd - 2.5 cups (peeled and diced)
Moong Dal - 1/3 cup
Onion - 1 (chopped)
Garlic - 2 (crushed)
Tomato - 1 (chopped)
Turmeric powder - 1/4 tsp.
Salt (to taste)
Coriander leaves - 2 tbsp. (chopped)

To grind:
Coconut (grated) - 1/3 cup
Green chillies - 2
Cumin seeds - 1/2 tsp.
Curry leaves (fresh and tender) - 2 sprigs

For tempering:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Urad dal - 1/2 tsp.
Curry leaves - 1 sprig
Oil

Method:
1. Grind the "To Grind" ingredients into a thick paste by adding little water. Keep aside.
2. Cook moong dal with required water till 75%.
3. Now add the diced bottle gourd to the dal and continue cooking. If required add water.
4. When the dal and veggie are tender add salt, turmeric powder and ground paste. Mix well. Let it cook for 3 to 4 minutes.
5. In another pan, heat oil and add the tempering ingredients. When the seeds splutter, add onions and saute till they turn translucent. Add crushed garlic and saute. Add tomatoes and saute. Add this mixture to the dal and mix.
6. Finally garnish with coriander leaves and remove from heat. Serve with rice.

Sent off to Akila's "Dish Name Starts with B" event.

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Ragi Kozhukattai and 2nd Blog Anniversary

Ingredients:
Ragi - 1 cup
Rice flour - 2 tbsp.
Jaggery - 1/2 cup (powdered)
Coconut (grated)- 1/2 cup
Ground green cardamom - 2 pinches
Ghee - 1 tsp.

Method:
1. Fry ragi and rice flour without oil for 2 to 3 minutes. Transfer them on a plate.
2. Heat ghee and fry coconut for 3 minutes. Add them with ragi flour.
3. In a pan, add jaggery and 1 tbsp. of water. Bring it to boil. Strain to remove the impurities. Add the jaggery syrup to the flour and start to mix.
4. Add ground cardamom. Divide them into equal size balls or cylinders. If you are not able to shape them into balls, sprinkle little warm ghee or warm water and shape them.
5. Steam them for 15 to 20 minutes. After 5 minutes, enjoy the kozhukattais.

Note:
Adjust the jaggery according to your taste.

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Modakam/Modak

Ingredients:
For the dough:
Rice flour - 1 cup
Salt - 2 pinches
Sesame oil - few drops
Water (as required)

Pooranam/stuffing:
Coconut (grated) - 1 cup
Jaggery - 1/2 cup (powdered)
Ground green cardamom - 2 pinches
Cooking camphor - a teeny weeny piece (optional)

Method:
1. Add the jaggery with 1 tbsp. of water in a pan. Allow it to boil. Remove from heat and strain the impurities.
Again heat the syrup and add the grated coconut, ground cardamom and cooking camphor (optional). When the pooranam gets thick, remove from heat and keep aside.
2. Heat water (it required 2 cups of water for this rice flour) in a thick non-stick pan with salt and sesame oil. Bring it to boil. Reduce the heat and add the rice flour little by little and stir in between. Stir well till you get a soft dough. Remove from heat and cover the pan with a lid.
3. After 15 to 20 minutes, moisten your hand with oil/ghee and start to knead the dough (at this stage the dough will be warm). Make small gooseberry-sized balls, cover them and keep aside.
4. Now moisten both your hands and take a ball. Shape the ball into a cup and keep the stuffing, close and seal it, i.e., shape like a Hershey's Kiss. Prepare all the balls in the same manner.
5. Grease the steamer vessel with oil and place the modaks in the steamer vessel. Steam them for 8 to 10 minutes. After 5 minutes, remove the modaks and place them on a plate. Offer to Ganesha and then enjoy them.

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Rava Dosai (Version 2)

Ingredients:
Rava - 1 cup
Rice flour - 1/2 cup
Wheat flour - 1/2 cup
Ginger - 2 tsp. (finely chopped)
Onion (small) - 1 (finely chopped)
Spring onions - 3 (chopped)
Cumin seeds - 1 1/2 tsp.
Salt (to taste)
Green chillies (chopped) - 1 tsp.
Or
Crushed peppercorns - 1/4 tsp.
Curry leaves - few (chopped)
Coriander leaves - few (chopped)
Oil

Method:
1. In a bowl add rava, rice flour, wheat flour, cumin seeds and salt. Mix well and pour 3 to 3 1/2 cups of water. The batter consistency should be runny.
2. Now add the remaining ingredients except oil.
3. Heat dosa tava. In a cup take 1.5 to 2 ladleduls of batter and pour in the centre of tava. The batter will spread itself. Or pour the batter from the border into the centre. (dosa should form a lot of holes and that is the correct consistency of batter ). Ensure that you spread a thin layer.
4. Sprinkle oil on all sides of the dosa. Cook on both sides, i.e, it should be crispy and brown.
5. Continue with remaining batter. When halfway thru dilute the batter.
6. Enjoy with any chutney or murungakkai sambar.

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Gujarati Paatra

Patra/Paatra/Karnataka Patrode/Patarveliya/Maharastrian Alu Wadi

Ingredients:
Patra/Colocassia leaves (large) - 8-10 leaves
Very small leaves - 6
Gram flour/besan - 1 1/2 cup
Thick tamarind water - 2 tbsp.
Jaggery - 2 tsp. (powdered)
Ajwain (crushed) - 1 1/2 tsp.
Turmeric powder - 1/2 tsp.
Ginger-green chilli paste -  1 1/4 tsp.
Red chilli powder - 1/4 tsp.
Coriander leaves - 3 tbsp. (finely chopped)
Salt (to taste)
Oil (for deep frying)

Method:
1. Wash and pat dry the leaves. Remove the thicker veins from big leaves for easy rolling.
2. In a bowl mix all the ingredients except oil and leaves. Add required water to make a thick batter which is spreadable on leaves.
3. First place the one bigger leaf up side down. Take a handful of batter and spread on the back of the leaf. Place another smaller leaf or bigger leaf and spread batter. Continue this process till 4 to 5 leaves and roll them tightly. In the same way continue with the other batches.
4. Place them on a steamer and steam them for 20 to 30 minutes. Make sure the leaves are cooked thoroughly. Undercooked leaves cause itchiness in the throat. Itchiness is caused by calcium oxalate crystals which is present in the leaves.
5. Cool and slice the rolls 1/2 inch each.
6. If you want a healthier version, just temper it with sesame seeds, cumin seeds, asafoetida and sprinkle some grated coconut.
7. I deep fried them instead of tempering. Deep fry them till they turn golden brown color.
8. Enjoy as a tea time snack.

Sent off to Nayna's "Flavours of Gujarat" event.

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