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. 

Red chili Rajesthani Pickle

Lal Mirchi Rajesthani Achar ( Recepe of my Mom Vimala Jain)

2 lbs Red chillies

 juice if four lemon

1 measuring cup salt

1 measuring cup turmeric

2 measuring cup yellow mustard seeds

4 tsp Hing.

Wash and dry red peppers

Slit at the center length wise

Mix all above ingredient into a paste.

Stuff each pepper with this mixture with more stuffing at the top of the pepper.

Let it dry out in sun for 3 to 4 for days for 5 to 6 hours each day.

I used colander to dry them and kept a tray underneath so the excess water can drain.

Everyday strain out excess water residue from red peppers.

Heat 1 cup mustard oil, turn gas off and add 1tsp Hing, 2 tsp mustard seeds, 1/2 tsp Turmeric powder and 2 tsp lemon juice and additional salt as needed.

Pour this seasoning over red peppers, mix it and store it in glass jar in refrigerator. Should last for months.

It was raining for past few days so didn't have enough Sun when I made them. as these peppers are hard to find.

Zucchini Khichidi Mutia

Zucchini khichidi  mutia

3 cup cooked khichidi or Rice

I grated zucchini 

3 grated green chili or jalapeño 

Salt

1 tsp sugar

8- 10 tsp oil

1/2 tsp each  coriander, turmeric, methi masala powder.

2 1/2 cup wheat flour.

Mix all the above ingredients and Knead well without adding water.

Lightly apply oil on both palms of your hand and form the dough into elongated hot dog shapes. Makes about 20 pieces. Place them on a steamer and steam them for 30 minutes. Once cooked Let them cool down to room temperature. Slice each steamed dough further in to 1/2 inch thick pieces as shown. 

Seasoning:

5 tsp each Ghee and mustard oil 

1 tsp each mustard seeds, cumin seeds, sesame seeds, coriander seeds.

1 tsp each Hing, turmeric powder, coriander powder, red chili powder.

10 curry leaves, 1 red or green chopped chili pepper, juice of 1 lemon. 

Salt to taste.

Heat oil, add mustard seeds, cumin seeds and Hing. Stir for couple second. Add coriander seeds, chili and curry leaves. Then add sesame seeds. Add all the mutia (sliced cooked dough) to it. Add all the dry masala ingredients and stir gently for 5-7 minutes. Add lemon and stir again for a minute. Serve hot with cilantro. Goes well with onion and Kadhi. You can add 3 cup yogurt and cook another 5-7 minutes  to make gravy mutia instead of dry masala mutia. You can also add 2 cup water, 2tsp lemon juice and 1 tsp Methi masala instead of yogurt and cook another 20 minutes for curry style mutia. Basic recipe is the same  you can make variations as per your taste. 

Picture of dry mutia and curry style mutia shown.