Besan ka Cheela (Gram Flour Pancake)

Ingredient

Besan (Gram flour)-1 cup
onion – 1 chopped finely
Green Chilli – 1 chopped
Coriander leaves – ½ cup chopped
Salt to taste

Method
1.Mix all the ingredients in a bowl and make a smooth batter with water for cheela/pancake.
There should be no lump in the batter.
2. Heat a non stick tava and grease it with oil. Now pour some batter on the tava and spread
it in a round shape. Pour some oil around the cheela.
3. Cook  on medium flame. After 2-3 min or when one side gets cooked turn the other side
 and cook it for 2-3 min. or till the color becomes brown.
4. Serve it with tomato sauce or coriander chutney.

Tip : Instead of coriander leaves chopped spinach can be added.



SABUDANA (SAGO) KHICHIDI RECIPE

Fresh home made sabudana khichdi

Ingredients:
1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillis chopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves

Method:
1. Wash and soak sabudana in water for minimum 2 hrs.
2. Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
3. Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
4. Add potatoes and stir well. Mix sabudana mixture and mix gently.
5. Mix the grated coconut and garnish with coriander leaves.
Sprinkle some lemon juice over it and serve hot and eat it with curd.

Upvas or Vrat ka Khana (fasting food)

Yesterday was Mahashivratri. I observed upvas and cooked upvas food. I prepared singhare ke atte ka Parantha, sukhe aloo and coriander chutney. In sweet I prepared upvas rice kheer.

singhare ke atte ka Parantha

Ingredient

singhare ka atta – 2 cup
Boiled potato – one
Water

Method

1. In singhare ka atta mash one boild potato.
2. Make dough with enough quantity of water.
3. Take one ball of dough. Put some dry atta and spread the dough with fingers.
4. Roast both sides on tava with little ghee on both sides till golden brown.

Sukhe Aloo/Dry Potato Bhaaji

Ingredient

Boiled Potato – ½ kg
Tomato – 2
Green Chilli – 2
ghee
Salt to taste
Green Coriander washed and Chopped.

Method

1. Cut the boiled potatoes in cubes or crush with hand.
2. In a kadai put desi ghee (pure ghee).
3. Add green chilli, grated tomato and fry till ghee comes out.
4. Now fry the potatoes. Add the salt.
5. Garnish with chopped coriander.

Green Coriander (Cilantro) Chutney

Ingredient

Green Coriander – 2 cups
Green Chilli – 2
Roasted peanut – 2 tbsp
Lemon juice – 1 teaspoon
Salt to taste

Method

Grind green coriander, green chilli, peanut and salt in mixer till smooth consistency is reached. Take out in a bowl and add lemon juice.



Upvas ke chawal (rice) ki kheer

Ingredient

Upvas ke chawal – 1 small katori
Milk – 2 glass
Sugar – 2 table spoon
Raisins – 1 table spoon
cardamom powder

Method

1. Wash the vrat ke rice.
2. In a kadai boil the milk
3. When milk is boiled add rice.
4. Cook on slow flame.
5. When it becomes thick add sugar and soaked raisins.
6. Again boil and sprinkle cardamom powder.

Instant Khaman (Besan) Dhokla

Ingredients :

1 cup Besan (Gram flour)
1tsp Green Chilies paste
1tsp Ginger paste
1 sachet Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
Salt to taste
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves chopped
2-3 green slit and deseeded
2 tsp sugar powder

Method

1. In a bowl put 1 cup besan. Add water till the smooth consistency of pakora batter is reached.
2. Add turmeric powder, ginger green chili paste, oil and salt to the batter and mix well.
3. Keep the steamer or cooker ready on gas.
4. Grease a plate.
5. Just before pouring batter in the tray mix 1 lemon juice and eno.
6. Steam for 20 minutes or till done.
7. Cool for sometime and cut into big cubes.
8. Heat little oil in a small pan and add mustard seeds, curry leaves, slit chillies. Add ½ cup water and 2 tsp sugar powder. Remove and pour it over dhoklas.
9. Garnish the dhokla with chopped coriander leaves.