Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Curd – 1 Cup
Milk – ¼ Cup
Ginger Garlic Juice – 2 Teaspoons
Salt To Taste
Black Salt To Taste
Roasted Cumin Powder – ½ Teaspoon
Black Pepper Powder – ¼ Teaspoon
Method
• Take a mixing bowl
• Take curd into it and whisk it well
• Add milk
• Mix well
• Add ginger garlic juice
• Mix well
• Add black salt
• Add salt
• Add roasted cumin powder
• Add black pepper powder
• Mix well
• Transfer it into serving dish
• The consistency of raita is not so thick since it is eaten with biryani
• Garnish it with black pepper powder and roasted cumin powder
Preparation Time = 10 mins.
Cooking Time = 20 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients For Dhokla Batter
Split Green Gram (Moong Dal), Soaked In Water For 2 – 3 Hours – 1 Cup
Curd, Thick – 2 Tablespoons
Gram Flour – 1 Tablespoon
Salt To Taste
Green Chilli, Chopped – ½ Teaspoon
Ginger, Chopped – 1 Teaspoon
Fruit Salt To Taste For Tadka
Oil – 3 Tablespoon
Black Mustard Seeds – ½ Teaspoon
Asafetida Powder – ¼ Teaspoon
Curry Leaves – 10-12 Nos.
Red Chilli Powder For Colour
White Sesame Seeds – 2 Teaspoon For Garnish
Coconut, Grated
Coriander Leaves
Method
• Take soaked and drained split green gram in a jar of mixer grinder
• Add ½ teaspoon of chopped green chilli
• Add 1 teaspoon chopped ginger
• Grind the mixture well in a mixer grinder
• Take the ground batter in a mixing bowl
• Simultaneously, keep water for boiling in a wok or a steamer
• Check for the consistency of the batter, it should be thick
• Add 2 tablespoon of thick curd to the batter
• Add 1 tablespoon of gram flour
• Add 1 teaspoon of salt
• Add little oil
• Mix the batter well
• Meanwhile, grease a deep dish with oil
• Add 1 teaspoon of fruit salt to the batter
• Mix the batter lightly, avoid vigorous mixing
• Pour it in a greased deep dish
• Tap the dish to evenly spread the batter
• Keep a round ring stand in boiling water in a wok
• Place the deep dish on top of it
• Cover the wok with a lid
• Allow it to cook on steam for 10-12 minutes
• After 10-12 minutes using a fork check whether the batter is cooked
• If fork comes out clean after pricking, the batter is cooked
• If it is cooked remove the deep dish from the wok
• For tadka keep a wok on a gas
• Add 3 tablespoon of oil
• After oil heats add black mustard seeds
• Add ¼ teaspoon asafetida powder
• Add 10-12 curry leaves
• Add 2 teaspoon white sesame seeds
• Add little red chilli powder for colour
• Spread the tadka on dhokla
• Garnish it with coriander leaves
• Garnish dhokla with grated coconut
• Dhokla can be cut in any shape
• Remove dhokla from the deep dish
• Cut it into small pieces
• Put the cut pieces in a serving dish
• Moong Dal Dhokla is ready to serve
• It can be served with green chutney
Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Avocado, ripe and soft – 1 No.
Coriander Leaves – 1 Bowl
Green Chilli – 1 No.
Garlic, Cloves – 3 – 4 Nos.
Lemon – 1 No.
Salt To Taste
Olive Oil – 2 Teaspoon
Jalapeno Pickles (Optional)
Method
• Cut the avocado
• Take a jar of a food processor
• Add the scooped flesh of the avocado
• Add coriander leaves
• Add garlic
• Add green chilli
• Sqeeze a juice of a lemon
• Add ½ teaspoon of salt
• Add 1 teaspoon of olive oil
• Close the lid of a jar
• Grind the mixture using a food processor
• Remove the ground mixture in a serving bowl
• Don’t grind it too fine. Let it be little coarse
• Add chopped Pickled Jalapeno (Optional)
• Add 1 teaspoon of olive oil
• Avocado Dip is ready
• It can be served with nachos, pringles, chips or toast
Preparation Time = 0 mins.
Cooking Time = 15 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Chicken – ½ Kg
Salt To Taste
Black Pepper Powder To Taste
Milk Cream (Malai) – ¼ Cup
Method
• Put chicken in a pressure cooker
• Prick it with a fork
• Add salt
• Mix well
• Put the pressure cooker on the gas stove
• Close the lid and cook it till 3 whistles
• Put off the flame after 3 whistles
• Let the pressure cooker cool down
• After it cools down open the lid
• Put the pressure cooker (without closing lid) on flame till the water dries up
• Add 1 teaspoon of black pepper powder
• After the water dries up add little black pepper powder
• Add 2 tablespoons of milk cream
• Don’t cook the chicken much. Simply toss it
• Put off the flame
• Transfer the chicken to serving dish
• Garnish with coriander leaves
• Malai Ppper Chicken is ready to serve
Preparation Time = 10 mins.
Cooking Time = 10 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Bread Slices – 4 Nos.
Semolina (Sooji) – ½ Cup
Curd – ½ Bowl
Onion, Finely Chopped – 2 Teaspoons
Tomato, Finely Chopped – 2 Teaspoons
Capsicum, Finely Chopped – 2 Teaspoons
Ginger, Finely Chopped – 1 Teaspoon
Green Chilli, Finely Chopped – 1 Teaspoon
Salt To Taste
Red Chilli Powder To Taste
Coriander Leaves – ½ Bowl
Clarified Butter (Desi Ghee) For Frying
Method
• Take a mixing bowl
• Add ½ cup semolina
• Add ½ cup curd
• Mix well
• Add onion
• Add tomato
• Add capsicum
• Add ginger
• Add green chilli as per your liking
• Add ½ teaspoon salt
• Add ¼ teaspoon red chilli powder
• Add 2 teaspoons coriander leaves
• Mix well
• Allow the semolina mixture to rest for 5 minutes
• Meanwhile keep a skillet on a flame for pre-heating
• Apply the semolina mixture on the bread slices
• Grease the with skillet with clarified butter
• Place the bread slices on the side of the semolina mixture on the skillet
• Cook on a medium flame for sometime
• Apply clarified butter on the upper side before turning the bread slices
• When the bread slices get nicely toasted on both the sides remove them in a dish
• Follow the same procedure for toasting other 2 bread slices
• Remove the bread slices when both sides are nicely roasted
• Cut the Sooji Toasts in any shape of your liking
• Place them in a serving plate
• Serve hot with green chutney and tomato sauce
Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Bread Slices – 3 To 4 Nos.
Beaten Curd – 1 Bowl
Green Chutney – ½ Bowl
Tamarind Chutney – ½ Bowl
Coriander Leaves – ½ Bowl
Salt To Taste
Black Salt To Taste
Black Pepper To Taste
Red Chilli Powder To Taste
Roasted Cumin Seeds Powder To Taste
Dried Mint Leaves Powder To Taste
Method
• Cut the bread slices into round shapes using a round lid or a cookie cutter
• Add ½ teaspoon of salt in a beaten curd
• Mix well. If you like sweet dahi vada add powdered sugar
• Dip the bread slices in curd
• And, after dipping keep them in a serving tray
• Add little curd on the bread slices
• Add little green chutney on the bread slices
• Add little tamarind chutney on the bread slices
• The recipe of Tamarind Chutney is already explained earlier
• Add little salt on the bread slices
• Add little black salt on the bread slices
• Add little red chilli powder on the bread slices
• Add little roasted cumin seeds powder on the bread slices
• Add little dried mint leaves powder on the bread slices
• Garnish with little coriander leaves
• Bread Ka Dahi Vada is ready
• Prepare just before serving otherwise bread becomes soggy
Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients For Pani Puri Liquid
Salt – 2 Tablespoons
Black Salt – 1 Tablespoon
Roasted Cumin Seeds Powder – 2 Teaspoons
Black Pepper Powder – 1 Teaspoon
Red Chilli Powder – 1 Teaspoon
Dried Ginger Powder – 2 Teaspoons
Asafoetida Powder – ½ Teaspoon
Dried Mint Leaves Powder – 1 Teaspoon
Method
• Take a mixing bowl
• Add salt, black salt, roasted cumin seeds powder
• Add black pepper powder, red chilli powder
• Add dried ginger powder, asafetida powder
• Add dried mint leaves powder
• Mix well
• Raita Ka Masala is ready
• Keep it in any glass jar
• It lasts for 6 months
Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients For Pani Puri Liquid
Tamarind Water – Filtered mixture of ¼ cup Seedless Tamarind soaked in 1 cup water
Mint Leaves – 1 Big Bowl
Coriander Leaves – 1 Small Bowl
Ginger, Crushed – 1 Teaspoon
Green Chilli – 1 No.
Salt – ½ Teaspoon
Black Salt – 1 Teaspoon
Red Chilli Powder – ¼ Teaspoon
Black Pepper Powder – ¼ Teaspoon
Roasted Cumin Seeds Powder – 1 Teaspoon
Pani Puri Masala – 1 Teaspoon
For Pani Puri Filling
Boiled Potatoes, Chopped – 2 Nos.
Boiled Chickpeas – 1 Small Bowl
Pomegranate Seeds – 1 Small Bowl
Bundi – 2 Teaspoons
Puri – 8 Nos.
Method For Pani Puri Liquid
• Take a mixer grinder jar
• Add mint leaves
• Add coriander leaves
• Add crushed ginger
• Add a green chilli
• Add little water
• Grind the mixture well
• Strain the mixture using a sieve
• Rinse the residue with water
• Add tamarind water
• Rinse with water
• Add black salt
• Add salt
• Add roasted cumin seeds powder
• Add black pepper powder
• Add red chilli powder
• Add pani puri masala
• Adjust taste with water
• Adjust consistency with water
• Add salt if required
• Pani puri liquid is ready
• Keep it in refrigerator or add ice cubes to cool it
• Take 2 glasses
• Fill one glass with sour liquid
• And, in the other glass mix the sour liquid with 2 teaspoons of Sweet & Sour Tamarind Chutney to make it sweet and sour For Pani Puri Filling
• Take the boiled chunks of potatoes
• Add little salt, red chilli powder and mix well
• Take chickpeas which are already boiled with the salt. Add little salt if required
• Add little bundi to the pani puri liquid in both the glasses
• Now, we have both types of pani puri liquid
• Sweet and sour tamarind chutney
• Puris for pani puri
• Salted and boiled chickpeas
• Potato chunks
• Pomegranate seeds are optional To Serve Pani Puris
• Make a small hole in a puri
• Put a chunk of potato
• Put a couple of chickpeas
• Add little sweet & sour tamarind chutney
• Add pani puri liquid either sour or sweet & sour, as per the liking
• Serve immediately
