a collection of practical recipes
Ingredients
1/2 head cauliflower florets
1 tablespoon olive oil
Coarse salt
Red chile flakes
Directions
Heat oven to 425 degrees.
On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.
Sprinkle with red chili flakes.
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.
Ingredients:
…4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoons bengal gram flour (besan)
2 tablespoons semolina (rava)
2 teaspoons each of chopped ginger and garlic
4 green chillies chopped fine
1 teaspoon cumin seeds
½ teaspoon each of turmeric powder and soda bi-carb
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice
1 tablespoon fresh cream
2 tablespoons oil
salt and pepper to taste
Method:
Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.
Divide the dough into portions and make a thin long roll with each portion.
Steam for about 20 minutes.
Cool and cut into slices.
To have crisp spinach dumplings, deep fry the slices to a golden brown color.
INGREDIENTS
Carrots, coarsely grated 2 cups
Eggs 3
Sugar 1/2 cup
Whole wheat flour (atta) 3/4 cup
Cinnamon powder 1/2 teaspoon
Salt 1/4 teaspoon
Baking powder 1/4 teaspoon
Soda bicarbonate 1/2 teaspoon
Oil 2 tablespoons
METHOD
Preheat the oven to 180°C / 350°F. Break the eggs into a bowl, add sugar and beat with a hand blender till light and frothy. Sift whole wheat flour, cinnamon powder, salt, baking powder and baking soda into the bowl and mix. Add carrots and mix. Add oil and mix. Pour the batter into a heart shaped silicone mould. Bake in the preheated oven for about forty to forty five minutes. Take the mould out of the oven and set aside to cool. Demould when cooled, cut into slices and serv
Ingredients
1/2 cup bajra (black millet) flour
1/3 cup ragi (nachni / red millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp finely chopped green chillies
3 tbsp finely chopped fenugreek (methi) leaves
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste
Other Ingredients
2 1/2 tsp ghee for cooking
Method
1. Combine all the ingredients and knead to make a soft dough using enough water.
2. Divide the dough into 5 equal portions and roll out each portion into a 125 mm. (5″) diameter thin circle.
3. Cook 1 circle on a tava (griddle) on both sides using a little ghee until light pink spots appear.
4. With the help of a folded muslin cloth, press the khakhra from all the sides and cook over a slow flame till it is crisp.
5. Repeat with remaining circles to make 4 more khakhras.
6. Cool completely and serve.