PLATES OF FLAVOUR

Hello friends.. Namaste and yeah Happy Holi .. So when we celebrate holi, there is always place for snacks and sweets.. ( ie) festive feelings. One thing that always comes in my mind is that when it comes to holi, Gujiya is evergreen. And youtube is filled with gujiya recipes.. But this time I tried no mawa/ khoya and I made pockets. Lets begin the recipe.

History of gujiya:

1.Gujiya is the sweet deep fried dumplings made of either semolina or all purpose flour which is stuffed with a mixture of khoya( milk solids) and dry fruits.

2.In hindi it is called gujiya, in marathi: karanji and in gujrati: ghughra.

3.The earliest Gujiya was made in 13th century when jaggery and honey mixture was covered with wheat flour and dried in sun.

4.Its made like samosa but the shape is like half- moon and with the help of the mould.

5.Its mainly made on Holi, Teej and Chhath pooja In India.

Ingredients we need:

For dough

1.Maida/ All-purpose flour-2 cups

2.Ghee-1/4 cup

3.Water as reqd( knead a stiff dough)

Stuffing:

1.Semolina/ sooji-1/2 cup

2.Sugar -1/2 cup

3.Water-1/2 cup

4.Dry fruits: 2 tsps each. Cashews,raisins,almonds, pista and grated coconut-4 tsps.

5.Ghee-2 tsps

6.Malai-2-3 tsps

Oil/ Ghee for frying

Preparation:( 1-1 and half hour)- serves-3-4 persons

1.First lets prepare the dough, take 2 cups maida into a bowl, add 1/4 cup ghee and mix it well. While mixing check whetherthe dough joins and becomes like ladoo when you try to mix it. When it forms a laddoo means its right but when it doesn't add more ghee and mix it well.

2.Add water gradually knead the dough. The dough should not be soft like chapati. It should be stiff.

3.Rest the dough for 1/2 an hour.

For stuffing:

1.Now take a non- stick pan add 1/2 cup sooji and 1/2 cup ghee(2 tsps less than half cup) and start roasting it.

2.Roast it on a low flame. Yes it will take 20 mins. Roast it till you get a good blonde color.

3. Now take the roasted sooji in another plate and add 1/2 cup sugar and 1/2 cup water and let it melt. Boil it well and then add roasted sooji.

4.When you add sooji, it will slighly become thick, just keep cooking and then add dry fruits and grated coconut. Add malai 2-3 tsps.Add elaichi powder.Keep mixing it till dry fruits are seen seperated.

5.And keep it aside to cool it down.

6.Now check the dough and again knead it to make it smooth.

7.Now take the dough balls and start rolling them.

8.The stuffing should be completely cooled down.

9.Take a dough ball and roll it like a big poori. Take 1-1 and half tsp stuffing and keep in between and roll it half like half moon and with the help of water seal it down.

10.Take a fork and press it from the sides and it will be sealed properly.

11.Now add ghee/ oil as per your wish in kadai and start adding gujiyas. Keep the flame low. Don't fry it on high flame.

12.Our gujias are ready to be served.

Happy holi to all my readers. Hope you enjoy the recipe.

Note:

1.The stuffing should be completely cooled off before filling otherwise the gujias won't taste good.

2.Fill the gujias well and seal them well.

3.Don't fry them on high flame. It should be low or low- medium.

Hello friends 🙏🏻Today I am going to share an easy recipe made with idly/ dosa batter. Today I am sharing khatta dhokla recipe. As we all are fond of eating khaman or dhoklas, I thought of making khatta dhokla.

But before making dhoklas, lets read about it. Dhokla is a vegetarian culinary dish which originates from Gujrat.Its made of rava/ sooji and chickpea flour normally. In gujarat it is made of fermented batter of chana dal( gram dal) and rice.Dhokla can be eaten for breakfast and as a side dish or even snacks. Its steamed and light on stomach.

Then there comes white dhokla or khaman. White dhokla is made of dosa/ idky batter or sooji. And khaman is purely made of chickpea flour( besan).it was first called as Dukkia in jain text from 1066 CE. Then it changed to dhokla in 1520 CE.You can even make dhokla with veggies like lauki ( bottle gourd), corn and even mix veggies to give it a healthy twist. Lets make khatta dhokla. Its made with fermented batter of rice and gram dal. But I had idly batter as a leftover so just made it.

Ingredients we need:

1.Idly batter-2 cup( should be somewhat sour)

2.Sour curd-1/2 cup

3.Salt-as per taste.

4.Green chilli-2-3( chopped finely)

5.Grated ginger-1/2 inch

6.Asafetida / heeng -a pinch

7.Oil

8.Eno-1 sachet.

For tempering :

1.Mustard seeds-1 tsp

2.Curry leaves-10-15

3.oil

4.Heeng-a pinch

5.Green chili-2-3( long slit)

6.white sesame seeds-2 tsp( til)

coriander leaves and red chilli powder for garnishing.

Preparation( Serves -3( 30 mins))

1.Take the fermented idly batter and pour in a bowl, add curd, salt, green chilli, ginger, heeng, oil -1 tsp.

2.Mix it well and keep it aside for 10 mins.

3. Now keep a steamer( be it idly cooker, dhokla maker) and add water and let it boil for 10 mins.Now take a utensil and grease it with oil and keep it aside.

4.After our batter is done and water is boiled, check the batter. It should be flowy consistency.

5.Add 1 packet eno and water and mix it well.. Tap it well and place in the steamer.

6.Keep it on high flame for first 5 mins and then keep the flame on medium high and let it cook for 20 mins.

7.After 25 mins our dhokla should be done. Now take a knife and check whether it comes clean, if it sticks then leave it for 10 mins extra.

8.Now take the utensil out, just let it cool and try to unmould the dhokla.Just make pieces of dhokla.

9.Our dhokla is ready and now it should be tempered. Take a nonstick pan, addoil, mustard seeds, heeng, curry leaves, white til, green chilli and add the dhoklas.

10.Garnish it with coriander leaves and red chilli powder. Serve it with green chutney.

Note:Youtube link

1.If you dont have sour curd, add lemon juice-1/2 lemon or depends on how much sour you like.

2.After the dhokla is cooked just let it cool and then unmould it. If you try to unmould it when its hot, it will break or half will stick to the bottom of thw utensil.

3.You have to grease well with oil.

4.The batter should be sour(2-3 days old).

The green chuteny should be spicy. 😜

Hello readers.. Namaste🙏🏻 Today I am sharing an easy recipe of starter. We all have eaten paneer tikka. But have you all eaten sooji tikka?Its an easy evening snack recipe made with the ingredients readily available at home. Ok lets get started..Sooji Tikka recipe on youtube

Ingredients we need:

1.Sooji/ Semolina/Rava-1 cup

2.Refined oil-2 tsps and for frying

3.Potato-2( small size)- boiled

4.salt- as per taste

5.Green chilli-2( chopped finely)

6.Water- as reqd

For marination:

1..Besan/ Gram flour -3/4 cup

2.Maida and corn flour- for binding

3.Masalas : salt, red chilli powder-1/2 tsp, turmeric powder-1/2 tsp, jeera seeds-1/2 tsp, fennel seeds/ saunf-1/2 tsp, garam masala

4.Coriander leaves for garnishing.

Preparation- 30-35 mins( serves-3 people)

1.First take the boiled potatoes, mash them. Take kadai / non stick pan, add water and boil it.

2.When the water is boiled add sooji, green chilli, oil-2 tsps and salt.

3.Mix it well till its lump free and when it leaves the side of the pan means its ready.

4.After that take the mixture in a big plate and level it well and keep it in the refrigerator for 20 mins to set.

5.Meanwhile take a bowl, add besan, maida, corn flour and the masalas (salt, jeera seeds, saunf, turmeric powder, red chilli powder) and water. Mix it slowly to be lump free. Add coriander leaves from top and our marination will be ready. Keep it aside for 10 mins.

6.Now our sooji tikka must be set. Take it out and with the help of a round mold/ cover. Give it a round shape. You can give any shape. Cut the pieces and keep them aside.

7.Now add oil in a non-stick pan for shallow frying the tikkas. Take the tikka, dip in the besan batter and shallow fry them.

8.It will take 5 mins for both sides to form a crisp layer. Our tikkas are ready to be served.

9.Serve tikka with ketchup or dahi coriander chuteny.

Note:

1.While making the sooji mixture dont add more oil than 2 tsps, otherwise it won't set as it will become more soft.

2.You can even deep fry them. You can add all masalas acc to your choice like chat masala or kasoori methi.

Try this recipe as evening snack and a a starter. Meet you in next blog. Thank you🙏🏻.

Dadpe pohe Hello readers🙏🏻 Welcome to the new blog.Today I am sharing a konkan dish. Its Dadpe pohe. It belongs to the Konkan region of India.This dish is mostly popular in Maharashtra and karnataka( konkan region). Well we all are aware of poha. There are different types of poha including indauri poha( steamed), Kanda poha( another maharastrian dish) and this is Dadpe pohe( Konkan cuisine).

Well this is the most simple and organic way of making poha. Dadpe means thick, it means this is made from thick variety of poha and its made by newly wed maharastrian brides.Well I read this in a article which stated lost recipes of India and tried to make it. It turned out amazing. So sharing with you. Lets get started..

Ingredients we need:

1.Poha( thick) or normal poha-2 cups

2.Coconut water/ Normal water for soaking the poha.

3.Onion-1 ( chopped finely)

4.Green chillies-2( finely chopped)

5.Curry leaves- 10-15

6.Grated ginger

7.Peanuts- a handful

8.Masalas: Salt( as per taste), Red chilli powder -1 tsp, jeera seeds-1 tsp, mustard seeds-1 tsp, heeng/Asafetida- 2 pinch.

9.Lemon-1

10.Coriander leaves- for garnishing.

11.Grated fresh coconut- for garnishing

12.Oil for frying

13.Sugar-2 tsps

Preparation: 10-15 mins- serves-2-3 people

1.Firstly soak the poha with the help of coconut water or normal water.

2.Add oil in a kadai / pan. When its hot, add peanuts. Roast it well till golden brown and keep it aside.

3.Now in the same oil add cumin seeds, Mustard seeds, heeng, curry leaves and grated ginger. Saute it well.

4.After 2 mins add chopped onion and green chilli and fry them till golden brown..

5.Add salt, red chilli powder and mix it well. Finally add soaked poha.

6.Mix it well, add sugar and lemon juice from top.

7.Now garnish it with coriander leaves and grated coconut.

8.Our dadpe poha is ready to be served with hot piping tea.

Note:

For soaking the poha, firstly wash poha 2-3 times. And pat dry them. If you soak it in water, it will become soggy. Our poha will be like khichdi. It won't turn good. You can add turmeric powder. I didn't add as the original recipe didn't have turmeric.

Do try the recipe and share it in comment section.

Do it try in breakfast recipe or when you feel hungry in the evening.

Meet you in next blog.