Sunday, 27 September 2015

Khaman Idli - Lunch box series recipe #5

Well this is purely fusion that was created when thinking to make something different, attractive and tasty. Though the base recipe came to mind from white dhokala that my mom makes, this is much quicker version.
As this is fusion of instant khaman dhokala and idli, I named it Khaman Idli..and trust me your little ones will like it for sure in their lunch box.

1. 1/2 cup idli batter
2. 4 tbsp besan(gram flour)
3. 1/2 tsp Eno fruit salt
4. Salt to taste
5. 1/2 tsp sugar
6. Oil for greasing plate

For tampering:
1. 5-6 curry leaves
2. 2 tbsp oil
3. 1/2 tsp rai
4. 1/2 tsp jeera
5. 1/4 tsp turmeric powder
6. 1/4 tsp sugar
7. 1/2 tsp sesame seeds
8. 2-3 tbsp water


1. Mix idli batter and besan together. Use very litttle water if batter is too thick. Final batter should be just pouring consistency.
2. Add salt, sugar and Eno fruit salt and mix well. Keep aside for 5 mins
3. In a greased plate, pour the batter and steam it for 10-12 mins.
4. Once done, check with inserting knife. if it comes out clear, khaman idli is ready
5. Cut the steamed khaman idli into euqal traingular pieces
6. Heat the oil, add rai, jeera,  curry leaves, sesame seeds, turmeric powder and off the flame.
7. Carefully add 2-3 tbsp water to this tampering. Add sugar and mix well.
8. Spread the oil-water tampering on the steamed khaman idli plate.

Let it soak the water for while. Serve with tomato ketchup or green chutney

Thursday, 17 September 2015

Sev Khamani - Popular Surati farsan

Sev khamani is a popular Surati farsan item that can be enjoyed as side dish with any meal or just the on its own as snack at anytime.
As much the taste, the looks of dish attract me. The version I am going to show here is made from leftover Dhokala, but you can make it from freshly ground chana daal also. That one I will post some time later.
So today recipe is a very good use of leftover and same time it is super tasty. Try it and leave your comments for me, if you like it and otherwise also :-)

1. Around 8-10 leftover Dhokala. If you are using fresh Dhokala, let it cool to room temperature completely. (Instant Dhokala recipe here..)
2. 1/2 cup nylon sev/ Aloo bhujiya
3. 3 tbsp pomegranate seeds
4. 1/2 tsp  cumin seeds
5. 1/2 tsp rai
6. 2 tbsp oil
7. 1 tbsp chopped coriander
8. 1/2 tbsp sugar
9. 1/2 tbsp chopped green chilli
10. Salt to taste
11. Green chutney for garnish

1. Crumble Dokala and set aside. 
2. In a pan heat oil, add rai, cumin seeds and as it crackles add green chilli. Add crumbled dhokala and reduce flame.
3. Add salt, sugar, chopped coriander and mix well. Saute for 1-2 min and transfer in a bowl. Khamani is almost ready.
4. Spread sev/bhujia, pomegranate seeds on ready khamani. Garnish with green chutney.
Sev khamani is ready to be served!!

Saturday, 5 September 2015

Basundi - Janmashtami Prasad special

Looking for some easy yet tasty prasad recipe for Janmashtami? Janmashtami celebration is incomplete without Dudh (milk) and makhan(butter cream) sweets. So here is Bansundi recipe for you to try this Janmashtami.

1. 2 liters milk
2. 2 cup sugar (can add more based on your sweetness preference)
3. 1 teaspoon cardamom powder
4. a few strands of saffron
5. 2 tbsp cup finely chopped almonds and pistachios
6. 1/2 tsp nutmeg powder (optional) 

7. 1/4 cup kishmish

1. In a heavy bottom pan, boil the milk over medium flame. As milk comes to boil reduce the flame to low.
2. Let the milk boil slowly now and keep stirring and mix the layer of cream back in milk
3. Keep doing so until milk is about 3/4 in volume.
4. After about 15 minutes of boiling milk add the sugar and cardamom, continue to boil, until it is 3/4 in volume.
5. Turn off the heat. Add almonds, pistachios and nutmeg powder and mix well. As cools almost to room temperature add kishmish. (Adding when milk is hot may result in curdling)
Servers best when chilled 

Kitchen Gyan: You can make cardamom, almond, pistachios and nutmeg powder together and add. This will give more thickness to Basundi. 
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