Besan Masala Toast INGREDIENTS: Bread slices 3 nos Besan 150 gm Tomatoes (deseeded), chopped 2 nos Capsicum chopped

1 no Green chilli chopped 2 nos Chopped coriander 1 tbsp Salt to taste Red chilli powder (Optional) 1 tsp Rice powder/cornflour- (optional) 2 tsp Water As required Oil 1 1/2 tbsp PROCEDURE: - Make a fine batter of besan with water and add salt to it. (also add chilli powder and rice flour if being used) - Add half quantity of all the chopped vegetables and combine together the rest of the vegetabeles in a bowl. - Heat a pan / griddle and put 1/2 tbs oil, dip the sliced bread on both side with batter and placed on griddle. - Sprinkle some chopped vegetables on sliced of bread and gently pat cook for a minute on slow fire. - Applied more 1/2 tbs oil and turned over the slice of bread and repeat the method until the batter gets cooked on both sides. Cut and serve it with tomato ketchup.

Avil Upma INGREDIENTS: Oil 3 tbs Pressed rice 250 gm Potatoes diced 225 gm Ginger finely chopped 5 gm Onion diced 55 gm Green chillies chopped 5 gm Urad dal 5 gm Coconut grated 55 gm Cinammon 1 stick Mustard seeds 3 gm Curry leaves 10 nos Red chilli whole 2 nos. Salt To taste Green peas 50 gm Carrot diced 50 gm PROCEDURE: - Heat oil, add crushed cinamon stick & urad dal, mustard seeds, curry leaves an d whole red chilli. - When dal starts turning brown, at diced onion, potatoes, ginger, green chillie s, salt, just enough water to cook potatoes. - Put pressed rice in strainer, dip in cold water drain. When potatoes are almos t cooked, add pressed rice. - Mix well. Add grated coconut and curry leaves. - Cover and cook gently. - Serve hot

Dahi Bhindi ki Subji Ingredients 2 cups chopped ladies finger (bhindi) 1 cup low fat curds (dahi) 2 tsp coriander (dhania) powder 2 tsp chilli powder 1/2 tsp besan (Bengal gram flour) 1 tsp cumin seeds (jeera) 1 tsp mustard seeds ( rai / sarson) 1 tsp fennel seeds (saunf) 1/8 tsp asafoetida (hing) 5 to 7 curry leaves (kadi patta) 1 tsp oil salt to taste For the garnish 1 tbsp chopped coriander (dhania) Method 1. Steam the bhindi for 5 to 7 minutes till soft. Keep aside. 2. Combine the curds, coriander powder, chilli powder, gram flour and salt wi th 2 tablespoons of water and keep aside. 3. Heat the oil in a non-stick pan and add the cumin seeds, mustard seeds, fe nnel seeds, asafoetida and curry leaves. 4. When the seeds crackle, add the curd mixture and steamed bhindi and bring to a boil. Simmer for 3 to 4 minutes. 5. Serve hot, garnished with the coriander.

Ganthia Nu Shaak by Tarla Dalal Ingredients 2 cups Ganthia 1/2 cup curds (dahi) 1 tsp cumin seeds (jeera) 1/2 tsp turmeric powder (haldi) 1/2 tsp chilli powder 2 tsp oil For the garnish chopped coriander (dhania) Method 1. 2. 3. 4. Heat the oil, add the cumin seeds and fry until the seeds crackle. Add the turmeric powder, chilli powder and 1 1/2 cups of water. Whisk the curds with 1 1/2 cups of water and add to the tempered water. When it comes to a boil, add the ganthia and stir well.

5. Serve hot garnished with chopped coriander. Tips 1. Add the ganthia in just before serving. 2. Ganthia is a crisp, fried snack made from spiced gram flour paste. RECIPE SOURCE : The Complete Gujarati Cook BookBuy this cookbook Green Peas Curry by Tarla Dalal Ingredients 1 cup frozen green peas, thawed 1 cup milk 1/2 tsp plain flour (maida) 1/2 tsp roasted cumin seeds (jeera) powder 1/2 tsp chilli powder 1 tbsp tomato puree 1 tsp lemon juice a pinch asafoetida (hing) 2 tbsp onion paste 2 tsp oil salt to taste Method 1. Mix together the milk, flour, cumin powder, chilli powder, tomato puree an d lemon juice in a bowl. Keep aside. 2. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and onion paste and saute for a few seconds. 3. Add the milk mixture, green peas and salt and simmer for a few minutes til l the curry thickens. 4. Serve hot.

Low Calorie Nawabi Curry by Tarla Dalal Ingredients 1 1/2 cups chopped tomatoes 1 cup chopped boiled mixed vegetables 1/2 tsp sugar salt to taste To be ground into a paste (for the curry) 1 cup onions, sliced 1 tbsp coriander (dhania) seeds 1 tbsp cumin seeds (jeera) 1 tbsp poppy seeds (khus-khus) 2 tsp aniseeds (vilayati saunf) 25 mm. (1") piece of ginger (adrak)

2 green chillies 3 cardamoms (elaichi) 2 cloves (laung / lavang) 25 mm. (1") piece cinnamon (dalchini) Method 1. 2. 3. 4. utes. 5. Add 1 cup of water to the tomatoes and cook until soft. Cool completely. Pass through a blender to make a tomato pure. Heat the oil and saut the ground paste for 2 to 3 minutes. Add the tomato puree, vegetables, sugar and salt and simmer for 5 to 7 min Serve hot.

Mixed Sprouts Stir-Fry by Tarla Dalal Ingredients 1 tbsp besan (Bengal gram flour) 2 tbsp oil 1/2 cup finely chopped onions 7 to 8 curry leaves (kadi patta) 2 cups blanched mixed sprouts (moong, mask, black chana, kabuli chana, etc.) 1/2 cup finely chopped tomatoes 1/4 cup finely chopped coriander (dhania) 1 tsp black salt (sanchal) For the garnish 2 tbsp chopped coriander (dhania) 1/4 cup nylon sev Method 1. Mix the besan with cup of water and keep aside. 2. Heat the oil in a wok, add the onions and curry leaves and stir-fry till t he onions turn translucent. 3. Add the mixed sprouts and salt and stir-fry for a couple of minutes. 4. Add the besan mixture, mix well and cook for 3 to 4 minutes. 5. Add the tomatoes, coriander and black salt. Mix well and stir-fry for 3 to 4 minutes. 6. Serve immediately garnished with coriander and nylon sev. RECIPE SOURCE : Stir-FryBuy this cookbook Moong Sprouts Korma Preparation Time: 15 mins. Cooking Time: 10 mins. Serves 4. Show me for servings Ingredients 2 cups moong sprouts

2 medium sized tomatoes 3/4 cup grated onions 1 tsp coriander-cumin seeds (dhania-jeera) powder 1 tsp chilli powder 1/2 tsp sugar 1 cup milk 2 tbsp fresh cream 3 tbsp oil salt to taste To be ground into a paste 3 cloves of garlic (lehsun) 12 mm. (1/2") piece ginger (adrak) 2 cardamoms (elaichi) 1 tbsp broken cashewnuts (kaju) 1 tbsp poppy seeds (khus-khus) Method 1. Boil the tomatoes in hot water. After 10 minutes, remove the skin and chop . 2. Heat the oil in a pan and fry the onions until they are light pink in colo ur. Add the paste, the coriander-cumin seed powder and chilli powder and fry for 1 minute. Add the tomatoes and fry for 3 to 4 minutes. 3. Add the moong sprouts, cup of water, sugar and salt and cook for a few min utes. 4. Add the milk and cream and cook for a few more minutes. 5. Serve hot. Easy Indian Veg stir fry I tried this one came well very good and right combination with rotis. Whenever we feel very lazy to make some curry with the frozen rotis or parots this will b e the best recipe. Ingredients 3-4 small size boiled poatoes 1 medium size capsicum 1 large carrot 1/2 piece of onion oil salt pepper soya sauce Chilli Sauce Preparation: 1. Take a kadai pour oil add onions and mashed potatoes to the heated kadai and fry it. 2.Add capsicum slcies and carrot slices to it fry it. 3.Now add soya sauce, chilli sauce, salt pepper. Serve hot with rotis

Fansi Dhokli ( Healthy Subzi Recipe) by Tarla Dalal Image by Tarla Dalal

View larger image Other Related Recipes Dal Dhokli ( Gujarati Recipe) Fansi Dhokli ( Healthy Subzi Recipe) Gavarfali Bajra Dhokli ( Know Your Flours ) Gavarfali With Bajra Dhokli Methi Dal Dhokli Turia Dhokli Accompaniments Bhakhri Paneer Palak Methi Rotis( Low Calorie Healthy Cooking ) Phulkas / Chapatis Added to 91 cookbooks This recipe has been viewed 2084 times Bookmark and Share Traditionally used in gujarati and rajasthani delicacies, dhoklis made of besan add body to a subzi and enhance its taste. Add your private note Preparation Time: 10 mins Cooking Time: 20 mins Makes 4 servings Show me for servings Ingredients For The Dhoklis 3 tbsp besan (bengal gram flour) 1 tbsp whole wheat flour (gehun ka atta) 1/2 tsp chilli powder 1/4 tsp turmeric powder (haldi) 1/4 tsp asafoetida (hing) 2 pinches carom seeds (ajwain) 1/2 tsp oil salt to taste Other Ingredients 2 tsp oil 1 tsp carom seeds (ajwain) 1/4 tsp asafoetida (hing) 2 cups chopped french beans 1/2 tsp chilli powder a pinch sugar salt to taste For The Garnish 1 tbsp chopped coriander (dhania) Method For the dhoklis 1. Combine all the ingredients in a bowl and knead into a semi-soft dough usi ng enough water. 2. Divide into 25 equal portions. Press each portion with your thumb to make uniform circular mini dhoklis. Keep aside. How to proceed

1. Heat the oil in a non-stick kadhai, add the carom seeds and asafoetida and saute on a medium flame for 30 seconds. 2. Add the french beans, red chilli powder, sugar, salt and 1 cup of water an d mix well. Cover with a lid and cook on a medium flame till the french beans ar e almost cooked. 3. Remove the lid, add the dhoklis and simmer for 10 to 12 minutes or till th e dhoklis are cooked. 4. Serve hot garnished with coriander.

Chola Tikki (chickpeas patties) is a spicy and yummy snack. Tikkis are also know n as a chat. Just the smell of Tikki can make you hungry. Makes 8 to 10. Chola Tikki Ingredients: * * * * * * * * * 1 cup of boiled chickpeas (kable chana) 3 medium potatoes 1 tablespoon shredded ginger 1 tablespoon chopped cilantro (hara dhania) 2 chopped green chili seeded, adjust to taste 1/2 teaspoon black pepper 1 teaspoon salt 1 teaspoon lemon juice Oil to shallow fry

For Garnish: * 1/4 cup plain yogurt, stirred until smooth * 2 tablespoons hari chutney (cilantro chutney) * 2 tablespoons tamarind chutney Method: 1. Boil potatoes until they are tender. 2. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy. 3. After potatoes are cool, peel the skin off and mash the potatoes. 4. Drain the water out of the chickpeas and dry the chickpeas using paper tow el making sure there is no access water in chickpeas. 5. Mash the chickpeas coarsely; do not make smooth. 6. Mix all the ingredients together; adjust salt and pepper to your taste. 7. With oiled hands, divide the mixture into 8 to 10 equal portions. 8. Make them into the shape of patties keeping them about a half inch thick. 9. Heat the oil in a flat bottom saucepan on medium high heat (oil should cov er the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle. 10. Place the tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed wi thout making them too greasy. 11. You may have to adjust the heat while cooking as needed. Serving suggestions: 1. Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney ov

er the Tikki, or use any combination you prefer. See the recipes for chutney on this site. 2. Tikki can also be served with tomato ketchup. 3. Tikki can be made before needed and refrigerated for two or three days. Ju st before serving, heat the Tikki in the oven at 350 degrees for about 15 minute s or until they are hot.