Moong Dhal Dhokla

We are entering the second of Blogging Marathon#48 and for this week I chose to showcase Nasta recipes.
Nasta refers to either breakfast or evening snack which is light and filling.Today's recipe is one such simple yet filling and nutritious,breakfast cum snack.
I have already shared the Khaman Dhokla here but this is a different one using moong dhal.
The moong dhal dhokla,I learned from one of my friend and the secret of getting nice and fluffy dhokla is the eno fruit salt.Off to the recipe..............................................

                                                                        

                                                               Moong Dhal Dhokla

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   Basic Information

   Preparation time 15 minutes

   Cooking time 10 minutes

   Soaking time 2 hours

   Makes 10-12 pieces

    

  Ingredient

Ingredient	Quantity
Moong dhal/paasi parupuu	1/2 cup
Channa dhal/kadala paruppu	2 tbs
Green chilly/pacha milagai	2
Ginger/inji	1/2 inch piece
Salt	1 tsp
Eno fruit salt	1 tsp
Grated coconut	1 tbs(for garnishing)
Coriander leaves(chopped)	2 tsp
Yogurt/thayir/curd	1 tbs
Sugar/sakkarai	2 tsp

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	3/4 tsp
Sesame seeds/yellu	1 tsp
Asafoetida/perungayam	a pinch
Oil	2 tsp

  Method 

• Soak the  moong dhal with enough water for 2-3 hours.Drain the excess water and grind it to a coarse paste with ginger,green chilly and salt.Take this ground paste in a bowl and to this add the yogurt.

• Mix it well.Grease a flat,deep dish with oil and heat the steamer with water.Now add the eno fruit salt to the batter and mix it well.The mixture will be frothy now.

• Transfer the batter to greased plate and steam till a tooth pick comes out clean.Meanwhile heat the oil and do the tempering and keep it aside.Mix the sugar with 2 tbs of water and add it to the tempering after it comes to the room temperature.

• Once the dhokla is cooked perfectly,invert the dhokla plate on a plate or chopping board,let it cool down for couple of minutes.
• Cut the dhoklas into desired shape and pour the seasoning mixture on top of the dhokla pieces.Garnish it with grated coconut,coriander leaves and sliced green chilly.

• Serve it with mint chutney.

• Don't keep the batter for a long time after adding the eno fruit salt,steam it right away to get a nice fluffy dhokla
• Here I used slightly sour yogurt to get a nice tangy taste.
• If the yogurt is too thick add little more water to adjust the consistency.
• Do not add more water for grinding the moong dhal and grind it to a bit coarse paste.

Enjoy.............................................................

Checkout my fellow bloggers participating in Blogging Marathon#48 here.
This recipe is off  to Cook Book Challenge #16 January week 2.

Sumber http://www.naliniscooking.com

Dahi Vada Chaat/Dahi Bhalla Chaat

Dahi vada chaat is a popular North Indian snack cum chaat resembles the South Indian Thayir vada with some variations.
South Indian version has a tempering and garnish with kaara boondhi whereas this one is with the chutneys such as tamarind and coriander.Garnishing can be done with fine sev and pomegranate seeds.Here goes the recipe..............................................

                                                                        

                                                 Dahi Vada Chaat/Dahi Bhalla Chaat

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   Basic Information

   Preparation time 15 minutes

   Cooking time 15-20 minutes

   Soaking time 2-3 hours
   Resting time 1 hour

   Serves 3-4

    

  Ingredient

Ingredient	Quantity
Urad dhal/ulutham paruppu	1/2 cup
Green chilly/pacha milagai	1 no.
Salt	1 tsp
Oil	for frying
Thick Yogurt	11/2 cups
Tamarind Chutney	2 tbs
Green Chutney	2 tbs
Red chilly powder/milagai podi	1/2 tsp
Chaat Masala powder	1 tsp
Coriander leaves (chopped)	for garnishing
Thin Sev	1-2 tbs
Pomegranate seeds(optional)	1 tbs

  Method 

• Soak the  urad dhal with enough water for 2-3 hours.Drain the excess water completely and grind it along with the green chilly to a fine paste with little water.If the batter is too thick to grind sprinkle some water and grind it.Transfer it to a bowl and add 1/2 tsp of salt and mix it well.

• Heat a pan with oil,meanwhile whisk the yogurt with the remaining salt and keep it aside.Take a tbs of yogurt in a bowl and to this add around 1 cup of water and set it aside.

• Once the oil is hot take a small portion of vada batter and drop it in the oil.Fry it in the oil till the vadas get golden and crisp.

• Remove it from the oil and drop it in the buttermilk and soak it for 2-3 minutes.Fry rest of the batter.After 2-3 minutes,gently squeeze the excess butter milk and arrange in on a tray or serving bowl.Now add the whisked yogurt.

•  Drizzle the tamarind and green chutney.Sprinkle the chaat masala powder and red chilly powder.Let it soak for 1 hour.

• Finally sprinkle the coriander leaves and sev and serve it immediately.

Enjoy...............................................................

•  After adding the salt to the batter mix it well vigorously to incorporate air to get a fluffy batter.
•  Whisk the yogurt well to get a smooth consistency.
• The yogurt should be fresh and not too sour.
• Instead of dumpling,it can be flatten like a vada and drop it in the oil.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Sumber http://www.naliniscooking.com

Mung Beans Chaat/Mung Beans Bhel

For the day 2 under the themes chaat I chose a simple yet healthy bhel made with mung beans.This can be made with mung sprouts also.Here I used the soaked one and steamed for 5 minutes to get a nice taste.You can even add some papdis and peanuts to give a nice crunch.This can be served with papdis or salty crackers like papdi chaat also.Off to the recipe.....................

                                                                        

                                                 Mung Beans Chaat/Mung Beans Bhel

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   Basic Information

   Preparation time 15 minutes

   Cooking time 5 minutes

   Soaking time 8-10 hours

   Serves 2

    

  Ingredient

Ingredient	Quantity
Mung beans/paasi payaru	3/4 cup
Onion(finely chopped)	1/4 cup
Tomato(deseeded and chopped)	1 tbs
Potao(boiled and cubed)	1 (small size)
Tamarind Chutney	2 tbs
Pomegranate seeds	2 tbs
Green chilly(chopped)	1(small size)
Thin sev (optional)	2 tsp
Coriander leaves (chopped)	for garnishing
Chaat masala powder	1 tsp

  Method 

• Soak the  mung beans with enough water for 8- 10 hours.Drain the excess water and steam it in a pan for 5 minutes with a generous pinch of salt.

• Now take the cooked mung beans jn a bowl and to this add the other ingredients except sev and mjx it well.Finally top it with sev.

• Serve it immediately.

Enjoy......................................................

•  The amount of peanuts and sev can be added according to personal preference.
•  Do not pressure cook the mung beans otherwise it turned out mushy.
• The chaat can be served on top of the papdi,like papdi chaat.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Sumber http://www.naliniscooking.com

Kutchi Dabeli / Dabeli / Indian Burger

Wishing you all a Happy New Year and this is going to be thevery first post for the brand new year.
We are starting with another session of Blogging Marathon and this edition is 48th and we are heading towards our 50th edition.
For this session I chose one of my favorite Chaat recipes and today's one is Dabeli aka Kutch Dabeli.
This dabeli I make it couple of times before but used the extra leftover regular bread slice.But here I used the store bought burger buns.
This dabeli and garnishing can be made in different ways and few versions are there.Today's version, I learned from one of my friend.The use of pomegranate and sev,peanuts give a nice tangy and crunchiness.Once the stuffing and chutneys are ready the assembling is easy and can be made in no time.The list of ingredients may be more but its very easy to make and assemble.Lets move on to the reciep....................................................

                                                                        

                                                                Kutchi  Dabeli

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  Basic Information

   Preparation time 15 minutes

   Cooking time 30 minutes

   Makes 4

    

  Ingredient

   For the stuffing

Ingredient	Quantity
Potato/Urulaikilangu	3 (medium size)
Dabeli spice powder	11/2-2 tbs
Tamarind Chutney	2 tbs
Coriander leaves(chopped)	1-2 tbs
Salt	1 tsp
Oil	1 tbs
Desiccated coconut(optional)	1 tsp

  For the dabeli spice Powder

Ingredient	Quantity
Coriander seeds	1 tbs
Red chilly/varamilagai	2-3
Cumin seeds/jeeragam	1 tsp
Black Pepper corns/milagu	1/4 tsp
Cinnamon/pattai	1/2 inch
Clove/lavangam	1

  

  For Garlic Chutney

Ingredient	Quantity
Garlic/poondu	3 fat cloves
Red chilly powder/milagai podi	1 tsp
Salt	1/4 tsp
Water	2 tbs

 For assembling and Garnish

Ingredient	Quantity
Burger buns or pav buns	4
Garlic chutney	2 tbs
Tamarind Chutney	2 tbs
Spicy or roasted peanuts	2 tbs
Thin sev	2 tbs
Chopped onion	2 tbs
Pomegranate	2 -3tbs
Chopped coriander leaves	1 tbs
Butter/vennai	2-3 tbs

  Method 

• Dry roast the given ingredients given for the spice powder to a nice golden color.Powder it to a bit coarse powder in a blender.

• Boil the potatoes in a pressure cooker for 2-3 whistles and peel the skin.Mash it roughly and to this add the tamarind chutney,salt and mix it well.Heat a pan with oil and add the mixture and cook it.Add around 1/4 cup of water if the mixture it too dry,finally add the chopped coriander leaves.Take this stuffing in a bowl and add grated coconut,chopped onion,coriander leaves and some pomegranate pearls.

• To make the garlic chutney take all the ingredients in a blender jar and pulse it.Add the water and grind it to a fine paste.

• Now slit the buns into two and  toast the buns with generous amount of butter on both sides.

• To one side of the toasted bun apply the garlic chutney and tamarind chutney.Keep a generous amount of potato stuffing then top it with peanuts,sev and chopped onion,coriander leaves.Cover the stuffing with the another slice of the bun and add some more sev and pomegranate.

• Serve it immediately.

•  The amount of peanuts and sev can be added according to personal preference.
•  Here I added some desiccated coconut to the stuffing,its purely optional.
• Regular roasted peanuts can be used instead of spicy peanuts.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Enjoy..........................................................

Sumber http://www.naliniscooking.com

Gothumai Payasam / Gothumai Pradhaman/ Broken Wheat payasam

For the day of Blogging Marathon#47 under the theme Indian desserts I am sharing a creamy payasam made with broken wheat rava.
This recipe I noted down from Chef Venkatesh Bhat and wanted to give it a try.He cooked the broken wheat(wheat rava) in a pressure cooker and made this payasam.But I fried the broken wheat in a tsp of ghee and cooked it in the pressure cooker.
Cooking it in the pressure cooker saves the time and broken wheat cooks perfectly.The flavor of coconut milk and the cardamom powder makes this payasm so rich and delicious.
I made it slightly in a thicker side if you want you can make it a slight thinner version.
As my jaggery was not dark I didn't get a dark brown color but the taste was awesome.Off to the recipe.......................

                                                                     

                               

                                                                  
 Basic Information

   Preparation time 15 minutes

   Cooking time 30 minutes

   Serves 3

    

  Ingredient

Ingredient	Quantity
Broken Wheat/gothumai rava	1/4 cup
Jaggery/vellam(grated)	1/2 cup+ 1tbs
First extracted coconut milk	3/4 cup
Second extracted milk	1/2 cup
Cashews/mundiri(broken)	2-3 tbs
Cardamom powder/ellakai podi	a generous pinch
Ghee/nei	2-3 tsp
Coconut bits	2 tsp

  Method 

• Heat a pan with a tsp of ghee and roast the broken wheat in a medium flame till nice aroma come out and becomes golden.

• Pressure cook it with a cup of water and a pinch of salt for 3-4 whistles in a medium flame.

•  Meanwhile melt the jiggery with a cup of water and pass it through the strainer and keep in a pan.To this add the cooked broken wheat and mix it well.

• To this add the second extracted coconut milk and cook it till it becomes thick.The add the first extracted milk and let it cook for one boil.

• Meanwile in a small pan heat the ghee and fry the coconut bits and cashews to a golden color and add it to the payasam.Finally add the cardamom powder and mix it well.

• Serve it warm.

Enjoy................................................................

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #47.
This recipe is off  to Cook Book Challenge #15 December week 4.

Sumber http://www.naliniscooking.com