Vagara Khaman Dhokla

Vagara Khaman Dhokla!

(My Mom, Vimala Jain's recepie modified a bit for fluffiness)

Soak 4 cup idli rice for 4-5 hours.

Soak 1 cup urad dal for 4-5 hours with 1 tsp Methi seeds.

Grind urad dal first.

Grind rice separately with salt and 2 tsp lemon juice adding a cup of Pava and water to make idli batter consistency.

Mix both Batter and Let it ferment for another 6 to 8 hours.

Add crushed green chillies, 1 tsp turmeric powder to this batter.

Add 2 tsp Eno soda to the batter mixed in 1/4 cup warm water.

Pour batter in Dhokla stand and steam for About 20 minutes.

Cut into diamond or square pieces and let it cool for 20 minutes.

Seasoning:

8-10 tsp oil 

1 tsp mustard and cumin seeds

8-10 curry leaves

1/2 tsp Hing

5-6 chopped green chillies 

1/2 cup chopped cilantro 

1 lemon. 

1 tsp Sesame seeds ( optional )

Heat oil, add mustard seeds, cumin seeds, curry leaves, Hing, green chillies. Add all khaman, sprinkle sesame seeds, salt, lemon juice and mix it on low heat. Garnish with cilantro and serve with mint chutney. 

Kale Methi Paranta

Kale Methi Paranta.

1/2 bunch Kale 

1/4 bunch Methi Bhaji

1 cup yogurt

1 tsp honey

1/2 tsp Ajwain seeds

Salt

2 tsp olive oil

2-3 crushed green 

2 cup wheat flour.

Crush Kale, Methi bhaji and green chili in food processor. Add salt, honey and yogurt and run 

Through food processor with Kale mixture. Add Ajwain seeds and wheat flour and knead the dough without adding water.

Roll it, skillet it and eat it. Goes well with Tea, yogurt, coffee or Kale aloo subji. Last for few days. 

Makes 20 pieces with this recipe.

Pepper Rasam

Pepper Rasam

1/2 gallon water

3 large tomatoes 

1/2 cube tamarind paste

1 tsp lemon juice

1/4 tsp sugar 

Salt

1 tsp haldi

Boil all the above till tomatoes are cooked. Run hand blender through and strain it. Keep it boiling till you get the seasoning ready. 

Rasam powder: 

4 tsp Whole Coriander seeds

1/4 tsp Methi seeds

3 Tsp whole black pepper

2 whole dry red chili

1 tsp cumin seeds

Grind all the above in coffee grinder.

Seasoning:

6 curry leaves

1 tsp mustard seeds

1/2 tsp Hing

3 crushed garlic 

2 tsp oil and 2 tsp Ghee

Heat ghee and oil mix, Add mustard seeds, Hing, Curry leaves, Rasam powder and Garlic. Roast for 30 to 40 seconds. pour this seasoning over boiling rasam soup. Add 1/2 chopped tomatoes, 1/4 cup chopped cilantro and turn gas off. Cover it with lid for 10 minutes. Serve with Rice or drink as a soup.

Quinoa Tabouli Wrap

Just Wrap it... Quinoa tabouli wrap

I wheat wrap bread

3 tsp hummus ( recipe posted previously)

1 cup quinoa tabouli ( recipe posted previously)

1 Chopped jalapeño

1/4 Chopped onion

5-6 drops of Hot sauce

3 lettuce leaf

Spread hummus over bread, dump all ingredient in the center. Fold it and just eat it! Goes well with sesame pretzel chips. 

Quick Variety Thin Crust Pizza

Quick variety thin crust Pizza!

Thin middle eastern pita or Naan

4 tsp Alfredo pasta sauce

4 tsp red Pasta sauce

Choice if toppings:

Sautéed capsicum, Zucchini, Broccoli, onion, jalapeño, Garlic.( about 3 cups)

Tomatoes

3 tsp Feta cheese

10 tsp Italian cheese

Parmesan cheese

Crushed peppers

1/2 tsp Italian seasoning.

Divide Pita bread into 4 equal parts. Spread Alfredo sauce in two wedges and Red Pasta sauce in other two wedges.

Divided sautéed topping equally in all four. 

On Alfredo Pizza add toppings such as Parmesan cheese, feta cheese, Italian seasoning.

On red pizza add pasta sauce, sautéed vegetables, Italian seasoning, crushed peppers. 

Bake pizza for 11-15 minutes. Add tomatoes and Italian cheese on all the Pizza wedges and broil for 3-4 minutes.