Geetika's Recipes!

a collection of practical recipes

Breakfast

Makai ka Dhokla

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Ingredients

1 cup maize flour (makai ka atta)
1/2 cup sour low fat curds
1/2 cup sweet corn kernels (makai ke dane)
2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
2 tsp sugar
1 tsp lemon juice
1 tsp fruit salt
1 tsp oil
salt to taste

For The Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
1 tsp oil

Other Ingredients
1/2 tsp oil for greasing

For The Garnish
1 tbsp chopped coriander (dhania)

For Serving
coriander (dhania) chutney

Method

Combine the maize flour and sour curds with ½ cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6″) diameter thali. Steam for 15 to 20 minutes.
For the tempering heat the oil, add the mustard seeds, sesame seeds and asafoetida and fry till the mustard seeds crackle. Pour the tempering over the prepared dhokla.
Garnish with the chopped coriander and cut into pieces.
Serve hot with the coriander garlic chutney.

Poha Cutlets

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boiled potato number     1-2
fresh cilantro (coriander)     to taste
green chilli     number     1
lemon juice     pinch
oil to fry
onion – (medium sized, chopped)     number     1
poha / chiwada     cup     2-3
red chili powder     tsp     1/4
salt to taste

How to make Poha Cutlets

1. Wash poha thoroughly and put it a bowl.
2. Add boiled and mashed potato, chopped onion, chopped green chilies, chopped coriander, salt, red chilli powder and lemon juice.
3. Mix everything and make small balls and give desired shape.
4. Shallows fry them on medium heat.
5. Crispy cutlets are ready to eat.
6. Serve hot with tomato sauce and mint chutney.

Dalia Usili

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Ingredients
1 cup broken wheat (dalia)
1/2 cup moong dal (split green gram)
1/2 cup chana dal (split bengal gram)
2 to 3 whole dry kashmiri red chillies
a pinch of turmeric powder (haldi)
1/4 cup grated carrot
1/4 cup grated cucumber
1/4 cup finely chopped onions
1/4 cup freshly grated coconut (optional)
a few curry leaves (kadi patta)
few coriander (dhania) leaves
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1/2 tbsp lemon juice
salt to taste
2 to 3 tsp oil

Method

1. Combine both the dals together and soak in enough water for 1 hr.
2. Drain and blend in a mixer along with red chillies, turmeric and salt to a coarse paste.
3. Pour the mixture in a thali and steam for 5-10 minutes.
4. Keep aside.
5. Combine the broken wheat with salt and enough water and pressure cook till done. Keep aside.
6. Heat oil in a kadai, add mustard seed, asafoetida and curry leaves.
7. When the seeds crackle, add the cooked dal and saute till the paste becomes powdery.
8. Add the cooked dalia and saute for 5 minutes.
9. Remove from flame, add the lemon juice, grated carrot, cucumber, coconut and onion and mix will.
10. Garnish with coriander leaves and serve.

Black Olive Pesto Sandwich

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Ingredients

For The Black Olive Pesto

1/4 cup chopped pinenuts or walnuts
1 cup fresh basil leaves, loosely packed
1 tbsp olive oil
1 tsp chopped garlic
salt and freshly ground black pepper powder to taste
12 black olives, finely chopped

Other Ingredients
8 whole wheat bread slices, lightly buttered
4 cheese slices
2 sliced tomatoes
salt and freshly ground black pepper powder to taste

For the pesto

1. Heat a small non-stick pan, add the pinenuts or walnuts and toast them lightly on a slow flame while stirring continuously. Keep aside.
2. When cool, combine all the ingredients together except the olives and blend in a mixer to a smooth paste.
3. Add the olives and mix well.

How to proceed

1. Trim the edges of the bread slices. Keep aside.
2. Place a bread slice on dry surface, spread a portion of the pesto evenly on it.
3. Place a cheese slice and add tomato slices evenly over it.
4. Sprinkle salt and pepper over it and sandwich with another slice of bread.
5. Repeat with the remaining ingredients to make 3 more sandwiches.
6. You can cut each sandwich into 2 equal pieces.

Grilled Mushroom Sandwich

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Ingredients
1 tbsp oil
2 cups chopped mushrooms
1 egg
1 tsp chopped green chillies
salt and freshly ground black pepper powder to taste
1/4 cup grated cheddar cheese
1/4 cup chopped coriander
10 slices of bread
butter as required

Method

1. Heat the oil in a pan, add the mushrooms and sauté until water has evaporated and mushrooms become dry.
2. Add the egg, green chillies, salt and pepper, mix well and sauté till the mushrooms are coated well with the egg and the mixture is cooked.
3. Remove from the flame, add the cheese and coriander, mix well and keep aside.
4. Spread the butter on 2 slices of bread.
5. Spread about 2 tablespoons of the mushroom mixture on one slice and cover with the other slice and grill using a sandwich maker.
6. Serve hot

You can skip adding egg if you don’t like it. I even tried adding cut tomatoes to it, tastes great. But make sure not to cook tomatoes much.