PLATES OF FLAVOUR

Hello readers🙏🏻Welcome to Plates of flavours. I am sharing an easy snacks recipe which you can make in evening or when hungry. If your kid doesn't like veggies, this recipe is for her/ him. Ok lets begin the recipe without much talking😜.

Ingredients we need:

1.Wheat flour:1 cup

2.Oil -2 tsp and oil for shallow frying

3.Veggies: potato-1 ( medium size and boiled) just for binding, Carrot, Radish, onion,cauliflower -1/2( all finely chopped), green chilli-2( finely chopped), ginger( finely chopped)-1/2 inch, lemon juice -2 tsp for taste, coriander leaves- for garnishing

4.Masalas: salt( as per taste), Chilli flakes, garam masala and the masalas which you like red chilli powder, chat masala.

5.Baking soda -2 pinch

Preparation :( Time taken: 20-25 mins) ( Serves 2-3 people)

1.Take a bowl, add wheat flour, salt and baking soda. Add 2 tsp oil and mix well. Now take boiled potato and mash it completely (pieces should not be seen). Add the potato in flour mixture. Now knead the dough softly.

2.Keep the dough aside for 10 mins. Now take another bowl, add veggies( cauliflower, onion, carrot, radish, green chilli, ginger and coriander leaves). Add salt. Add masalas of your choice like chilli flakes, oregano, chat masala and garam masala.

3. Mix the veggies well. Now check on the dough and smoothen it by kneading it again.

4.Take the dough and separate it into 2 parts and make 2 big dough balls.

5.Now spread the dough ball into a rectangular sheet. Add lemon juice to the veggies mix.

6.Take the veggies and place and spread on the rectangular sheet of dough. It should be spread evenly.

7.Now roll the dough into a log shape.

8.And cut the pieces. Now take one piece and press it in between and make it flat.

9.Do it with other pieces too.

10.Take a non- stick pan, add oil and fry the pieces from both sides well till golden brown.

11.Our veggie wheels are ready. Serve ot with green chutney/ ketchup.

12.Its healthy as its shallow fried and made with wheat flour and lots of veggies.

Note:

1.You can make it with refined wheat flour ( maida).

2.You can deep fry it.

3.Add veggies of your own choice like bottle gourd, cabbage, beetroot, boiled green peas and many more.

4.Fry it on medium flame as it should cook properly from inside.

Thats it for today friends. Try this recipe and comment it below. Have a good day!

Youtube link for this recipe. Click on blue word underlined.

Hello readers..welcome to new food blog.

As summers are here and winters are almost gone but spinach is evergreen.

As we all are familiar that children dont like spinach,I tried a different recipe of palak which kids will surely love.

Ingredients we need:

1.Spinach-1.5 cup

2.Rice flour-3/4 cup

3.Gram flour-1/4 cup

4.Wheat flour-1/4 cup

5.Onion-1( medium size)( chopped finely)

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

7.Carrot-1( grated)

8.Ginger-1/2 inch( grated)

9.Masalas:salt( as per taste), Red chilli powder -1/2 tsp, turmeric powder-1/2 tsp,

Carrom seeds( ajwain),jeera seeds, fennel seeds,peppercorns( crushed), cinnamon powder-a pinch, Asafetida-a pinch.

10.Oil - for frying/ baking

11.Veggies of your choice( bottlegourd/beetroot/Potato/radish/cabbage)

12.Coriander+ mint leaves for garnishing.

Preparation-20-25 mins( serves 3 people)

1.Firstly take a bunch of spinach, wash it well and chop it finely. And chop all the veggies finely and keep it aside.

2.Now take a bowl, add spinach, chopped onion, green chillies, mint and coriander leaves, grated carrot.

3.Now add the masalas like salt, red chilli powder, turmeric powder, ajwain seeds, jeera seeds, heeng and then add the rice flour, gram flour and wheat flour and mix it well. Now add water and knead it soft as like paratha.

4.And apply oil to the dough and keep it aside.

5.Now take a butter paper and take a dough ball and spread it round on the butterpaper but with using hands and fingers like we make akki roti.

6.Now spread it round and make a hole at the centre.

7.Make all the dough balls and keep them.

8.Now take a non-stick pan, add oil to shallow fry.

9.Now slowly remove the paratha / thalipeeth from the butterpaper with hands and place in the pan.

10.Add additional oil in the centre so that it gets cooked from both sides well.

11.One side will take 3 mins and then flip till its golden brown from other sides.

12.Our palak thalipeeth is ready.

13. I served it with vegetable rayta, you can make coconut chutney.

14.Make in breakfast or lunch.

Youtube

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. 😜