Dhokla is a vegetarian food item that is found mainly in the
Indian state of Gujarat and parts of adjacent states. It is made with a
fermented batter derived from rice and split chickpeas. Dhokla can be
eaten for breakfast, as a main course, as a side dish, or as a snack with Green and Sweet Chutney.
I happened to taste the Raswala Khaman which I liked very much and tried at home. The result is YUMMY.
Dioscorea alata, also known as purple yam, ube, or greater yam,
among many other names viz Kavathu / Kand / Garadu, is a species of yam. The tubers are usually a
vivid violet-purple to bright lavender in color, but some range in color
from cream to plain white.
They have a sweet, nutty flavor and are used in a variety of dishes ranging from sweet to savory. They are loaded with vitamins, minerals, and antioxidants, all of which may benefit your health.
Purple yams are an incredibly nutritious starchy root vegetable. Their powerful antioxidants may help reduce your blood pressure and blood sugar levels. They
are tasty and versatile with a vibrant color, making them an exciting
ingredient that can be used in a variety of sweet and savory dishes.
Everyday morning a question arises in our mind what to prepare for breakfast, lunch, dinner etc. Bored of Upma, Idli, Dosa, Kanda poha, Adai, Puttu etc Some changes are always required.
So tried this recipe as I was having half cup of sevai left in the packet. Added half cup poha and prepared this upma which was quite tasty.
Bafla is made out of Wheat Flour dough and served with hot Dal. This is an Indore special Dish which I happened to taste when I visited Ujjain recently. Infact we used to make the Bafla, cut them into small pieces and put in tempering with little spices and used to have it as an evening Snacks.
Since I liked it very much, I thought of sharing the same with you all. Hope you will also prepare and enjoy this delicious dish.
If you have coal and the chula, it is best idea to cook the bafla in it. Otherwise can bake it in oven. Even if we do not have access to these two methods, the method I have shown in the video is good enough for you to enjoy this dish. I have made it very simple and according to your imagination, you can modify it.
Wild lime leaves are part of Thai dishes. In South India, we use it for making Veppila Katti.
Apart from this, we use the leaves in buttermilk also.
I used the same to make chutney and it was awesome.
Today I made Jujube Cucumber Pickle. We are getting good variety of Jujube and I enjoy eating this.
A little brief is given below about this fruit after the ingredients and method of preparing it.
Video:
INSTANT CUCUMBER JUJUBE PICKLE II HOW TO MAKE JUJUBE CUCUMBER PICKLE II JUJUBE PICKLE
Banana stem has got many medicinal values and most of the people don't eat this. This is popular in South Side but in North I have seen very few people making a subzi out of this.
It is very good for those who are suffering from Kidney stones. Juice of this consumed in empty stomach helps to control the kidney stones.
We can make various dishes out of this and this Kadhi is awesome to drink as it is or with rice.
Garadlu, Kavathu, Kachil, Purple Yam is available during winter season and we make various dishes out of it mainly the Puzhukku or Thalagam for Thiruvathira with Kali.
It has got the sticky nature like the Arbi, Colacasia. You have to wash it several times to remove the stickiness and starch out of it.
We can directly fry them after pat drying but the Garadu with Jilebi is served in the region of Madhya Pradesh. It is first boiled and then cut into small cubes and fried. A famous street food item to relish during winter season.
I wanted to taste this when I went to Ujjain but I was unfortunate. Wherever I went, it was not available.
What you need is
One Purple yam, remove the skin and cut into big pieces and cook the same. Cool it and cut into cubes and deep fry. Sprinkle some salt, Chaat masala or Jiralu Masala, Lime Juice and serve.
KOOZH DOSA II WHITE DOSA II PORRIDGE DOSA II KALIKANJI DOSA is prepared only with Rice. You don't have to use Urid dal for this dosa. It is an instant one, easy to make breakfast item. Only two hours soaking is required. You can also soak it overnight if you are not in a hurry to make it.
Those who are allergic to Urid dal, this Dosa recipe is a blessing for them. You can serve it with some spicy tangy chutney.
It is somewhat like Neer Dosa. Neerdosa is ground to a smooth paste, made it watery and prepared, but in Koozh dosa, you have to cook portion of the batter with water, cool it and mix with the batter.
Let us look at the recipe now:
Ingredients:
1 Cup Rice
Salt
Oil
Method:
Step1
Wash and soak the rice overnight or for two hours. Take out one or two fistful of soaked rice and grind to a coarse paste. Boil water around 1 and half cup and add slowly the batter to the water and continuously keep stirring to avoid lumps. Add salt and cook till it thickens, allow to cool.
Step 2
Remaining rice grind to a smooth paste and keep ready. Mix the cooked batter in it without forming lumps and add water, if required to bring to the pouring consistency.
Step 3
Heat tava, grease with some oil. Pour the batter as shown in the video. You cannot make the dosa the way we make the normal dosa. Pour it from the outerside to inside and do not spread it. Drizzle some oil and cook from both the sides.
How to serve:
Serve hot with spicy tangy chutney.
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