Wednesday, May 26, 2010


Dhokla is a gujrati delicacy served in breakfast or as an evening snack. There are many variations of dhokla. Everyone prepares it in a different way with little or no addition to its ingredients, still it tastes like heaven. Some people like to eat it dry or some with more water content like the one we see in market. This recipe is a dry dhokla with no curd and made using gram flour. This has always been hit among my friends and relatives and takes very less time to prepare. This recipe can be made in microwave too. I find the taste to be little different, and always preferred it when made on flame. 


1 cup Besan (Gram Flour)             1 ½ tbsp Sooji (Semolina)
 ½ tsp (or less) Salt                         1 pinch Haldi (Turmeric Powder)
1 tsp Sugar                                        ½ tsp Citric Acid / 1 tsp Lemon Juice
3/4 - 1 cup Water                              1 tsp Ginger (Grated)
½ tsp Ginger Paste                          1 tsp or 1 Packet Eno (Green Colour)
For Tadka

2-3 tbsp Water                                  1 tsp Oil
¾ tsp Rai (Mustard Seeds)            Green Chilli (spilited in between)
1 tsp Sugar or to taste                     2-3 tsp Coconut Powder


Take gram flour in a pan. Add semolina, salt, turmeric powder, sugar, lemon juice and water into it. Mix it evenly. Put grated ginger in it. Add 1 tsp ginger paste and mix it. Add eno. Sprinkle about 2 tsp water on top of it and mix it with light hands.

Take an aluminum dish. Grease it with oil. Put the besan mixture in the dish.

Heat a pan with 1 glass water. When water starts boiling, put the greased dish into it. Cover it and on high flame, cook it for 10 minutes. Then on low flame, cook it for 5 minutes.

Tadka: Heat oil. Add Mustard Seeds into it. When its starts to splutter, switch off the flame. Add 2 splited green chillis, 1 tsp sugar, 2 tbsp water and coconut powder.

Dhokla: Take out the dhokla from the pan. Make small cuts in the dhokla and put tadka in it. Cut it into pieces and serve with chatni.

Garnish: Coriander Leaves

Friday, May 21, 2010


An Italian delicacy, with a little twist of Indian flavor gives you the taste as well as pleasure of having homemade pasta within a matter of few minutes. The sauce can be made according to one’s taste and liking of vegetables. There is no need to bake this recipe. To make this we need to do two things. First-> Boil Penne or whatever shape you like. Second is to make its sauce. I am here using simple and famous tomato sauce with some vegetables.  


Penne ½ lb                                     Tomato Paste 4-5 tsp
Italian Herbs 2 tsp                         Tomato (Med Size) 2 Pieces
Onion (Med Size) ½ cup               Salt to taste
Parmesan Cheese 3-4 tsp         Oil 1 tsp
Mix Vegetables (Carrot, Corn, Beans, Brocolli)  ¼ cup

Finely cut the mix vegetables, Onion and Tomato.


Boil Penne in water till ‘al dente’ or according to the instructions on the packet.


Take a pan, add 1 tsp oil. Let it heat and add 1 tsp Italian herbs to it. It will give a nice aroma. Fry Onion till golden brown. Add Mix vegetables and fry them for 3-4 minutes. Add Tomatoes and cover the pan for another 2-3 minutes. Mix all the vegetables and add tomato paste to it. Add salt to it. Cover the lid and let it cook for 3-4 minutes. Add 1 tsp Italian herbs to it.

In a serving plate, add boiled penne, toss the sauce on top of it and sprinkle parmesan cheese. You can also garnish it with spring onions. 

PS: Sending this entry to Presto Pasta Nights and Lavender Lime. 

and Pari of FoodDelicious

Wednesday, May 5, 2010


Vermicelli (Simaiya) is a very famous north Indian snack which goes in breakfast as well as evening snack. This is prepared in two forms. One is salted Vermicelli commonly known as “namkeen simaiya” and second is in its sweet from known an “jave”. Over here I am taking its first form which is very simple to make and take 10-15 minutes only. The basic requirement of this snack is to have roasted vermicelli. You can roast the vermicelli in advance and keep it in an airtight container for months. I am taking its simple form but you can add vegetables of your choice.


Vermicelli 100 gm                                Oil 2 tsp + 1 tsp
Salt to taste                                            Peas 50 gms
Bishop's weed(Ajwain) 1 tsp             Red chili powder 1 tsp
Garam Masala 1 tsp                            Water 1 Glass
Asafoetida 1 Pinch


Switch on the flame. Take a pan, add 2 tsp oil. Let it heat and then add Vermicelli to it. Mix it properly and roast it till it becomes light brown.  OR  You can take roasted vermicelli ( From Market). Roasted Vermicelli will look like this.

Either boil the peas or take the frozen peas.


Heat a pan, add 1 tsp Oil. Let it heat. Add Asafoetida
and Bishop's weed
. Let it splutter a little. Add Salt, Red chilly powder and Garam masala. Now Add roasted Vermicelli. Mix it properly. Then add Water to it. Cover the pan with the lid and let it cook on medium flame for 2 minutes. Add Peas to it. Cover and cook till all the water evaporates. Salted Vermicelli is ready to serve.