Indori Poha

Poha is breakfast for all. Be it rich , be it poor. You will find it in every household and every state. This breakfast keeps changes it’s companions as well as spices as per region.

Maharashtrians love their Poha as Kanda Poha, Gujaratis love their Poha simple, as it is. People from MP and Rajasthan loves their Poha with raw onion salad, spice called Jeeravan, Namkeen and Jalebis.

Anyone who has ever had Poha in Indore would never ever forget taste of Indori Poha. Spicy, sweet and tangy. Loads of onions, coriander, green chilies, Jeeravan and Namkeens. Mmmmm! Feel like making it right now. *drooling* *drooling*

Ohk ohk I know  you all are waiting me to write down the recipe. So let’s go to the part.

Ingredients:

Flattened Rice Flakes (Poha) – 2 cup

Water- as per need

Turmeric- 1/2 tablespoon

salt – as per taste

sugar-2 tablespoon

oil- 1 tablespoon

onions- 1 cup finely chopped

Green chili- 1 chopped

Curry leaves- few leaves

Peas- 1/4 cup

Garnishing-

Onions- finely chopped

Coriander- chopped thinly

Jeeravan – as per taste

Namkeen- as per taste

Method: 

Wash Poha two-three times under running water in vessel.

Remove excess water from the vessel. There should not be water in vessel.

Sprinkle sugar, Turmeric and salt on the Poha that we have left in vessel.

Now put a pan on gas top and add 1 tablespoon oil. As oil heats add mustard seeds and as they crackle add asfotedia, curry leaves, chilis, Peas and onions.

Saute onions and chilis for a while and add Poha into it.

Mix lightly or else it will turn into mash. Turn the knob to medium flame and cover Poha with a lid for while.

After few minutes turn off the gas and serve Poha in a plate.

Take Poha in plate and sprinkle Jeeravan on it. If you want spicy then add more Jeeravan or else bit would do. Add onions and Namkeen on top and garnish with coiander. Serve Hot.

Jalebi would be a greater companion with Hot Poha.

 

 

Instant Khaman

Khaman is Gujarati dish. A famous breakfast which is normally used for trolling Gujarati community but whoever has tasted it, swears by it’s tangy and sweet taste.

Though born and brought up in Gujarat, I never tried making Khaman. Hailing from Mathura by ancestral origin we preferred Mathura style breakfast at home. but after I got married , I felt like learning Khaman and other Gujarati breakfast items as my husband loved Khaman. It was not possible for me to get khaman from outside everytime he craved for it so I tightened the belt and decided to learn it.

Khaman is such a thing that needs proper attention and quantity of ingredients. If you miss a thing then it would turn into disaster. Trust me, I have become expert n Khman making but it has coasted me several disastrous experiences. Many times it turned soggy, many times didn’t rise at all etc etc.

After many experiments now I can make perfect khaman. So  am sharing my recipe of Khaman here that needs few ingredients.

Ingredients:

Gram flour- 1 cup

Citric acid- 1/2 tablespoon

sugar-1/2 tablespoon

turmeric-  1/4 tablespoon

baking soda-1/8 tablespoon

Eno fruit-salt- 1/2 tablespoon

Ginger and Chili-  1 tablespoon each crushed to paste

oil

Water- 1/2 cup

For Tempering:

curry leaves

Oil-1 tablespoon

Mustard- 1/4 tablespoon

asfotedia- 1/8 tablespoon

sugar- 1 tablespoon

Green chilies –  2-4 cut in middle

For Garnishing-

Grated Coconut

Chopped Coriander

For serving

Naylon Sev

Tamarind Chutney

Mint chutney

Method:

Mix all items in Ingredient list in a bowl except Baking Soda and Eno.

Better should not be too much thick or too much runny. It should be of medium consistency.

Mix them properly and leave aside for 10 minutes.

Till then place the steamer or Khaman Cooker on gas, pour sufficient water and place the pan or thali in it. Be careful that water should not be too much that it enters in thali and should not be too much less.

Add baking soda and Eno into the better. and mix well. do not beat it too much or else the air bubbles will escape.

Pour the better into thali immediately and cover the cooker or steamer properly. The air should not escape from it or else it will turn Khaman into soggy one.

Let it steam for flat 20 minutes. After 20 minutes insert knife into Khaman. If it comes out clean than Take out the thali out. If it still sticks to knife let it steam for 5 minutes more.

Take out the Khaman plate out and till it gets cool prepare tempering.

Take Pan and heat oil. As oil heats add mustard and as it crackles add asfotedia, sugar and curry leaves along with green chili.Add water. Turn stove on medium flame while adding water. Bring it to boil two three times.

Cut the Khamans in desired shapes and pour the tempering on the Khaman. Sprinkle grated coconut and Coriander.

Take Khaman on plate. pour Green chutney, Tamarind Chutney  and Nylon sev on Khaman.

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Sabji from Watermelon’s white Part.

Watermelon is our best companion in summer. One can have many recipes from Watermelon.

You can have it as it is by removing the skin.

You can make juice, smoothies and shakes from it. Ice cream and the list goes on.

Normally we all use red p[art of watermelon and throw away whiter as well as green part but do you know that you can make yummilicious curry from whiter part of watermelon?

well, many of you might be unaware but today am going to introduce yummy and easy recipe of Watermelon’s whiter part’s sabji.

Ingredients:

White part of watermelon- 2 cups cubed in small pieces

tomatoes- 1 cup chopped

gram flour- 1 tablespoon

turmeric-1/8 tablespoon

garam masala- 1/8 tablespoon

Coriander powder- 1 tablespoon

salt- as per taste

oil- 1 tablespoon

water-1 cup

Coriander- for garnishing.

Method:

  1. Take Watermelon. Remove red part from it and also peel the green skin off the white part.
  2. Chop the white part in small cubes.
  3. place the pressure cooker and pour oil into it.
  4. As the oil heats, add cumin seeds and as they crackle add Asfotedia.
  5.  Add chopped watermelon’s white part and tomatoes in cooker and add turmeric, salt , coriander powder and gram flour into it.
  6. Close the lid and take three whistles.
  7. As it cools down, open the lid and add garam masala  into it and garnish with coriander.
  8. You can serve it with chapatis  or Parathas.

 

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Make this awesome sabji and trust me no one would ever be able to guess the main ingredient. It is so yummy and tasty that you would never ever throw away the white part of watermelon.

 

 

Rava Dhokla

Hey all, hope you all doing well. Thanks to tiny devil in my house, my daughter who keeps me too much busy with her naughty acts. I was planning to post recipe from last week but didn’t get chance. Rava Dhokla is ny favorite recipe for the times when tiny hunger pangs strike me. It’s quick and easy with few ingredients.
So here goes the recipe.

Serves – 2
Ingredients-
Rava / Samolina- 1 cup
Curd- 2 tablespoon
Sugar- 1/2 tablespoon
Lime juice- 1/2 tablespoon
Green chilli- grounded to pase
Ginger- grounded to paste
Salt- As per taste
Eno- 1/8 tablespoon
Water as required.

For  Tempering-
Mustard seeds- 1/4 tablespoon
Cumin seeds- 1/4 tablespoon
Sugar- 1/4 tablespoon
Curry leaves- 8-10 leaves
Green chilli- finely choped or cut in long       pieces
Oil- 1 tablespoon
Water- 1/4 cup.
Asfotedia- small pinch.

Method-
Take Rava in bowl and add all ingredients except Eno. Mix well.
Better should not be much watery.
Keep it thick.
Keep on aside for 10 minutes.
You can steam it in Idli maker or take water in large pan. Keep firm vessel for base and place the greased plate on the base. The plate should 2 -4 inch deep.
Now add some water in better and add Eno.
Mix well but don’t overdo as it will make bubbles escape.
Now pour the better in greased plate and cover pan with lid.
Let it steam for 20 minutes.
After 20 minutes check it by piercing knife if it comes out clean then take the plate out.
Let it cool down. And cut into desired shapes.
Meanwhile we can prepare tempering.

Place the tempering pan on stove and heat the oil.
Add Mustard seeds and as it crackles add cumin seeds and curry leaves.
Add asfotedia, green chilli and sugar.
Immediately add water and bring it to boil and pour it on the sliced Dhoklas.

Here are your Dhoklas. Yummy,  soft and spongy.
Serve it hot or cool with Coconut Chutney or Green Chutney.
You can also enjoy it with hot cup of tea.

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Sprouts Toast

 

Yes friends, I know it very well that it is damn tough to loose post baby fat. as am dealing with it, I’m on not so strict diet as suggested by doctor. I am advised by him to avoid junk food. That’s all but I have prepared my own set of diet chart and trying my best to follow it.

Being foodie diet becomes the most struggling task for me. but this time I have fastened the seat-belts and going to reach destination at any cost.

I keep adding taste to healthy yet tasty food. On my blog you would find most of recipes devoid of oil, cheese or extra calories. I just love sandwiches and toast. So, today I have come up with Healthy yet damn tasty Sprouts Toast.

Ingredients:

Brown Bread : 4 slices

Sprouts: 1 cup

tomato: cut into small pieces 1 cup

onions: cut into small pieces 1 cup

Capsicum : cut into small pieces 1 cup

Carrot: cut into small pieces 1 cup

Mayonnaise- 2 tablespoons

Tomato sauce- 2 tablespoons

salt as per taste

Method-

Mix tomato, onion , carrot, capsicum cut in small pieces into sprouts and add salt as per taste.

Mix mayonnaise and tomato sauce in this mixture.

Apply on brown bread.

Place them on grill in bati oven on medium flame.

After 5-7 minutes take out and serve hot with sauce.

You can also sprinkle garlic powder.

if not diet conscious then add shredded cheese.13173146_1012935022077209_619128776828115838_o

Indori Sandwich

Indore is famous for it’s tasty and spicy food. Different dishes and different places like Sarafa bazaar, Chappan Dukan and etc  to have yummilicious food.

Being Indori bahu I love to have spicy and yummy food. Jeeravan, a spice mix sprinkled on different dishes to enhance their taste.

Here I present my own variant of sandwich. Indori Sandwich. The Indori ingredients present in the sandwich are  bhujiya Sev and Jeeravan.

Makes 4 Sandwich

Ingredients:

Brown Bread- 8 slices

Mayonnaise-  2 tablespoon

Tomato Catch-up – 2 tablespoon

Onions – thinly sliced

Capsicum- thinly sliced

tomatoes- thinly sliced

Bikaneri Bhujiya/ Aloo Bhujiya- 1 cup

Jeeravan

Recipe:

Take 4 slices of bread and spread Mayonnaise on them.

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Arrange onion slices. Sprinkle some Jeeravan. Arrange Tomato slices. Sprinkle Jeeravan. Arrange Capsicum Slices.

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Fill the shallow space of capsicum with bhujiya.

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Spread tomato catch up on remaining slices of bread. I have placed them in such way for presentation. place them in a way that sauce remains inside. Place them on sandwich.

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Grill them in  sandwich maker or on Tawa.

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Serve hot with Tomato sauce and mint chutney accompanied by hot tea.