Monday, July 15, 2019


This is a traditional Gujarati snack which is very popular and healthy. There are many variations of this snack. You can make them with semolina, gram flour.. some also make with idli batter. Today I am making the authentic rice and mixed dal dhoklas.
The batter has to be ground and fermented for few hours. I winters it takes a longer time and it is better to keep it overnight.

Rice .................. 1 cup
Chana dal ........ 1/4 cup
Urad dal .......... 1/4 cup
Toor dal ......... 1/4 cup
Methi / fenugreek seeds .... 1/2 tsp
Green chillies .. 2-3 (crushed)
Ginger paste ..... 1 tsp
Turmeric powder .. 1/4 tsp
Sugar ............. 1/2 tbsp
Salt ............... to taste
Kasoori methi ... 1 tsp
Baking soda .. 1 pinch
Asafoetida .... 2 pinches
Lemon juice .... 1 tbsp
Eno ................. 1 tsp
Oil ................. 1 tbsp
Sour curd .......  2-3 tbsps (optional - I use only when the batter does not ferment well)

For tempering:
Mustard seeds .... 1 tsp
Curry leaves ...... few
Oil .... 2 tbsps
Red chilli powder .. 1/4 tsp
Water ... 2-3 tbsps

For garnishing:
Coriander leaves ... handful
Grated coconut ...... 2 tbsps
Fried green chillies ... few


Soak the rice and dals for 4-5 hours . Add the methi seeds also into the rice to soak.

Grind them coarsely adding  little water as needed. Remove the rice and dals batter in a bowl and mix well.Set it aside covered well to ferment for few hours.

Now mix the sugar, salt, asafoetida, crushed chillies, ginger paste, kasoori methi, baking soda and 1 tbsp of oil.

Mix it well with a balloon whisk or hand.

When you are ready to steam the dhoklas add the eno and squeeze the lemon juice over it.

It becomes frothy. Mix the batter very well.

Quickly transfer it into a greased container.

Cover the dish with a foil and steam for about 20 - 25 minutes or until done.

Let it cool well before cutting the dhoklas.

Take a small pan and heat oil for tempering. Add the mustard seeds and when they crackle tip in the curry leaves and switch off the gas.  Add  the chilli powder after it is cooled a bit and also add 2-3 tbsps of water.

 Spoon this over the dhoklas.

Remove them in a serving platter and garnish with grated coconut, coriander leaves and fried green chillies.

Saturday, July 6, 2019


In winter we get nice and juicy radishes with fresh greens. You can make use of these greens also in the curry as they are full of nutrition. I even add the finely chopped leaves to the stuffing of parathas. Many people do not relish this vegetable because its strong and  pungent taste and smell. But the curry tastes so delicious with all the added spices. This can be served with rotis and bhakris.

Radish ............ 1 large (about 2 cups diced)
Radish greens ... 2-3 cups 
Cumin seeds .... 1 tsp
Green chillies ... 2-3
Turmeric powder .. 1/4 tsp
Cumin powder ...... 1/2 tsp
Coriander powder .. 1/2 tsp
Salt .................. to taste
Mustard oil ..... 3 tbsps (use any oil you prefer)
(For tempering)
Garlic ............ 1 tbsp (crushed)
Ghee .............  1tbsp


Heat the mustard oil to a smoking point. Reduce the flame and add the cumin seeds.

When they crackle tip in the diced radish.

Add the spice powders.

 Saute for a minuteon medium flame.

Now add the finely chopped radish greens, green chillies and salt. 

Mix it and cover the lid. 

Simmer to cook. No water is required in this curry. After few minutes open the lid and stir it. Check if it is done. If not cover and continue to simmer.

Finally heat the ghee in a small  pan.

Add the crushed garlic. Fry until golden brown in colour. 

Add it to the dish and stir.

Thursday, June 13, 2019


Sooji or semolina halwa is a very popular sweet of India. Each region has its own style of making with a slight variation. Whenever we want to make a quick sweet halwa is the one that comes to our minds as it takes just 5-7 minutes to prepare it.
There are many varieties of halwa..... with semolina, with flour, with besanor a com bination of these. You can use sugar or jaggery for sweetening. Some like to add milk instead of water. You can go ahead and make any way you prefer. In winters mostly jaggery is preferred.
Today's recipe is with fine semolina and jaggery.

Semolina ...... 1/2 cup
Organic jaggery .. 5 tbsps
Salt ...................... 1 pinch
Green cardamoms .. 4 (crushed lightly)
Cashew nuts .......... few (split into halves)
Pistachios .............. few (sliced )
Ghee / clarified butter .. 2 tbsps
Water or milk ...... 1/2 cup


1. Heat ghee in a pan.

2. Fry the cashew nuts to golden brown colour. Remove them and set aside.

3. Add the crushed cardamoms into the same pan.

4. When they give out a nice aroma tip in the semolina.

5. Saute for 3-4 minutes on medium flame until the colour changes.

6. Now add water or milk  and stir immediately to avoid lump formation.

7. Next add the organic jaggery and a pinch of salt to balance the sweetness.

8. Stir until the jaggery melts and it is absorbed by the semolina.

9. Stir in the fried cashew nuts and mix. Garnish with pistachio slices while serving.

Serves - 2-3

Note: If you are using a thicker variety of semolina add little more water. If ou don't have organic jaggery then cook the normal jaggery in water first to remove the impurities. Then add the strained  jaggery waterto the halwa. Organic jaggery can be added directly as it is pure and free of dirt particles.

Tuesday, June 4, 2019


Amlas or Indian Goose Berries are known as Usirikaya in Telugu. Amlas are well known for their health benefits and are supposed to be immune boosters. We should try to include them in our diets during the season they are available. You can make pickles, chutneys, dals, rasam, pulao or even add grated amlas to the paratha dough, juices, pakora batter etc etc.....
Here is an easy recipe of rice made with amlas in Andhra style.

Cooked rice ...... 2 cups
Grated amlas .... 1/2 cup (you can also grind them in a chopper)
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp
Green chillies .. 1-2
Salt ................... to taste
Coriander leaves ... handful
Ginger paste ........ 1 tsp

For Tempering:
Mustard seeds .... 1tsp
Methi seeds ....... 1/4 tsp
Curry leaves ..... few
Dry red chillies .. 1-2
Asafoetida ...... 1 pinch
Chana dal ....... 1 tsp
Urad dal ......... 1 tsp
Peanuts ......... 1 tbsp
Oil ................ 3 tbsps


Heat oil in a pan and add the tempering ingredients.

When they crackle add the ginger and green chillies.

Mix them and tip in the grated amlas.

Stir and add the red chilli powder, turmeric powder and salt.

Saute for a minute.

Now add the cooked rice.

Stir to mix everything well.

Add the coriander leaves.

Serve with fried appalams / papds.

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