Rawa White Dokla [ Gujarathi Dish ]

Ingredients :

• Rawa [ suji ] - 2 cup
• Fresh thick curd - 2 cup
• Salt - as required
• Lemon salt or lemon eno - 1 tsp
• Water - 2 cups
• Ginger - 1/2 inch piece [ finely chopped ]
• Green chillies - 2 [ slit ]
• Curry leaves - little
• Fresh coriander leaves - little
• Oil - 2 to 3 tsp
• Sugar - 11/2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Curry leaves - little
• Asafoetida - a pinch
• Green chilli - 2 [ slit ]

Method :

Take one big bowl. Add rawa, curd, salt, chopped ginger, lemon salt and water, mix well and keep aside for 25 minutes. Mean time take 1 glass of  water and keep on the gas. When its start boiling add salt, sugar, and chopped coriander leaves. Then keep one fry pan add 2 tsp of oil to that, when the oil  becomes hot, add mustard seeds. When the seeds pop, add asafoetida, green chillies [ slit ] and curry leaves and pour to the water and set aside. After 25 minutes the batter becomes fluffy. Keep the pressure cooker on the gas, when the water becomes hot apply little ghee on the vessel and pour the mixture up to 3/4 level. Close  the cooker and allow to boil for 20 minutes. [ like idli ] Remove from the gas. Wait for 2 seconds. Then tilt the vessel on the plate and cut the dokla on squre pieces. While serving arrange the dklas on the plate and sprinkle the water to the doklas which we prepared and kept before. Have with green chutney.

Mango Delight Ice Cream

Ingredients :

• Whole milk [ thick ] - 1/2 litre
• Condensed milk - 1 small tin
• Powdered sugar  - As per taste
• Fresh cream - 1 cup
• Mango pulp - 1 cup
• Mango pieces -2 tbsp

Method :

Take a blender or mixer and put all the above ingredients except mango pieces and stir for 5-10 minutes. [ Run the mixer ]. Then take one air tight plastic container, pour the mixture and garnish with mango pieces. Close the container and keep in freezer for 4-5 hours.

Enjoy your Mango Delight Ice Cream.

Barva Baingan [ Brinjal ] Hyderabadi Style

Ingredients :

• Small brinjals - 1/4 kg. [ slit into four without removing stem ]
• Onion - 2 [ roughly sliced ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 1/2 tsp
• Tamarind paste - 1/2 tsp
• Jaggery - 1 tsp
• Oil - as required
• Ginger garlic paste - 1/2 tsp
• Onion seeds - 1/2 tsp
• Curry leaves - little

Dry roast :

• Onion - 2 [ chopped ]
• Coriander seeds - 1/2 tsp
• Poppy seeds - 1/2 tsp
• White seasame seeds - 1/2 tsp
• Peanuts - 1 tbsp [ peeled ]
• Methi seeds - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Dry coconut [ sukka copra ] grated - 2 tbsp

Dry roast each separately and grind together to a smooth paste.


Method :

First fry the brinjals in hot oil till its color changes. Then remove from the oil and keep aside. In the same oil, add onion seeds, wait for a second and add curry leaves. Then add all the dry masalas one by one. Mix well. When the oil leaves aside, add ground masalas along with fried brinjals. Add tamarind paste, ginger garlic paste, jaggery and 1/2 cup of water. Mix well and close with lid. Allow to boil for 10 minutes more in low flame. When the subji gets completely cooked, remove from the gas. Serve with hot roti and steamed rice.

Mango Rasam

Ingredients :

• Mango - 1 small [ not fully riped ]*
• Green chilli - 2 [ chopped ]
• Ginger - small piece [ chopped ]
• Tuvar dal - small cup [ boiled and mashed ]
• Curry leaves - little
• Fresh chopped coriander leaves - little
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Rasam powder - 1  1/2 tsp
• Asafoetida - 1/4 tsp
• Tomatoes - 2 [ chopped ]
• Lemon juice - 1 tbsp

* Peal the skin, cut the pieces, boil them, make purie of that and keep aside


For seasoning :

• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Ghee - 1 tsp

Method :

First boil the mango and grind in the mixer. Then take one vessel, add required water, salt, turmeric, red chilli powder, rasam powder, asafoetida, green chilli and ginger. Allow to boil for 20 minutes in low flame. Add chopped tomatoes also. When the raw smell goes, add mashed tuvar dal and mango purie. Mix well. If you need water, add required water. When it starts boiling, add lemon juice and remove from the gas. Then keep a small kadai and add ghee. When it becomes hot, add mustard seeds, cumin seeds and add to the rasam. Garnish with curry leaves and coriander leaves. Serve with fried subji and steamed hot rice, adding little ghee to that.

P.S. : This recipe I learned from my brother Kanna.

Samman Aaloo [ Kashmiri Dish ]

Ingredients :

• Baby potato - 1/4 kg
• Fresh paneer - 100 gms
• Mustard oil - 1/4 cup [ if you don't like mustard oil you can use normal oil also ]
• Salt - as required
• Asafoetida - 1/4 tsp
• Maida - 2 tsp [ disolved in little water. ]
• Turmeric powder - 1/2 tsp
• Kasmeri red chilli powder - 1 tsp
• Garam masala - 1 tsp
• Fresh curd - 1/4 cup [ beaten ]
• Milk - 1/4 cup
• Dry ginger powder - 1/4 tsp
• Fennel seed powder - 1/2 tsp
• Fresh chopped coriander leaves - little

For garam masala powder :

• Cinnamon - small piece
• Cloves - 2
• Cardamom - 2 
• Black cardamom - 1
• Cumin seeds - 3/4 tsp
• Black pepper - 1/4 tsp

Dry roast all these ingredients in kadai and make powder in mixer.


Method :

First peel the potatoes and keep in the water [ It helps the potato remain white ]. Then keep one kadai on the gas. Add required oil. When the oil becomes hot, fry the paneer cubes till it changes into light brown color. Meantime, boil some water adding asafoetida. When the water starts boiling, remove from the gas and put the fried paneer in that [ It helps paneer to be soft ]. In the same oil, add the baby potatoes and fry till it changes into golden brown color. Then remove from the oil and keep aside. In the same oil, add all masalas [ salt, turmeric, red chilli, garam masala powder (which we grind in mixer), fennel seed powder, dry ginger powder ]. Mix well and then add beaten curd along with maida water. Stir nicely. When the oil leaves aside, add milk. Wait for 2 seconds and then add fried potato (aaloo), soaked paneer with water. Alow to boil for 5 minutes more. Then remove from the gas. While serving, first keep the aaloo and paneer in the plate and pour gravy on the top and garnish with chopped coriander leaves. It goes well with roti, parathas.

Oats Apple Keer

Ingredients :

• Any kind of oats - 1 cup [ washed  in  plain water for 2 times and squzeed the water and keep aside ]
• Red apple - 1 [ washed and grated with skin ]
• Whole milk - 1 litre
• Sugar - as per taste
• Cardmom powder - 1/2 tsp
• Chopped dry fruits - 2 tbsp
• Kismis - 1 tsp
• Kesar - 1/4 tsp

Method :

Fisrt keep one non stick or heavy bottom vessel, pour the milk to that and allow boil for 1o minutes in low flame. When its starts boiling add required sugar and grated  apple to that and stir non stop, so that it won't stick in the  vessel. Allow to boil in low flame for 5 minutes more till apple becomes soft, and the keer becomes thick. Add cardmom powder, kesar, and chopped dry fruits, Mix well. Finely add kismis and remove from the gas, Serve hot or cold. Its tastes very yummy. Easy also.

Note : Wash the oats nicely. Other wise the keer becomes sticky. If the keer becomes more thick you can add milk to that.

Vazakkai Podi

Ingredients:

• Raw banana - 2 [ cit into half with skin ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Oil - 3 tsp
• Ghee - 2 tsp
• Cooked rice - 1 cup

For seasoning :

• Mustard seeds - 11/2 tsp
• Urad dal - 11/2 tsp
• Asafoetida - 1/2 tsp
• Curry leaves - little

For grind masala :

• Channa dal - 3 tbsp
• Thuvar dal - 1 tbsp
• Coriander seeds - 3 tbsp
• Dry red chillies - 7 to 8

 [ fry all this ingredients in little oil and grind in mixer to nice powder and keep aside.
you can make this and store it in a fridge ]

Method :

First boil the raw bananas  in  enough water till it becomes soft. When it becomes cool, peel the skin and smash it and keep aside. Then take one kadai, add ghee. When it becomes hot, add seasoning. When the mustard seeds pop and the dal changes in to golden brown, add curry leaves and smash banana and mix well. Add salt, turmeric, asafoetida, and ground masala powder. Mix well and keep for 2 minutes in the gas. Then remove from the gas, add boiled [ cooked ] rice to that and mix well till masala completely  mix with  the rice. Serve with wafers or roasted curry and thick fresh curd.