Rava / Suji Dhokla

 

Rava / Suji Dhokla

Rava White Dhokla Recipe:

- 1 cup rava (semolina)

- 1/2 cup yogurt

- 1/2 cup water

- Salt to taste

- sugar

- eno fruit salt 

for tempering

Oil

Mustard seed

Jeer

White sesame seeds

Green chilli

Curry leaves

Instructions:

1. Mix rava, yogurt, water, sugar, eno fruit salt and salt.

2. Steam for 15-20 minutes.

3. Temper with oil jeera, mustard seeds, sesame seeds curry leaves and green chilli

4. Garnish and serve.

#cooking_with_latha #snacks #quickrecipes #foodlover #quickrecipeideas #semolinaspecials #ravarecipes #ravadhokla #indiancusine #indianfood #indianrecipes #teatimesnacks #indianfoodlover #quickreceipe #snacks 

Kothimbir Vadi in two different ways

Kothimbir Vadi in two different ways 

Fried and tempered.

Ingredients: 

* 1.5 cups chopped coriander (kothimbir)

* 1 cup besan (gram flour)

* 2 tbsp rice flour (optional)

* 5 - 6 green chilies and garlic paste

* 1 tsp sesame seeds

* ½ tsp hing

* ¼ tsp turmeric, ½ tsp red chili powder

* Salt 

* Water (as needed)

* Oil for frying

For tempered 

Oil 

1/2 tsp Sesame seeds

1/2 tsp Jeera

1/2 tsp Rai

2 green chilis

Method

1. Mix all ingredients (except oil) to make a thick dough.

2. Spread in a greased plate and steam for 15–20 mins.

3. Cool, cut into pieces.

4. for fired one deep fry in oil till golden and crisp 

5. for tempered one put jeera rai sesame seeds in hot oil and once it splutter add vadi cubes and saute for few minutes.

Serve with chutney!

#maharastriancuisine #maharashtrianfood #maharashtrianrecepies #QuickFood #quickfoodideas #recepies #recepiesoftheday #cookingwithlatha #snacks #kothimbirwadi

Potato and Spinach Crispy Cheese Balls

Ingredients:

4Potatoes (Boiled)

1 Bunch Spinach  (Blanched)

1 Teaspoon Ginger Garlic Paste

1 Teaspoon Chilli Powder (as per your taste)

1/2 Teaspoon Jeera Powder

1/2 Teaspoon Chaat Masala

3 to 5 pinch Haldi Powder

1/2 Cup Bread Crumbs

10-12 Small Cheese Cubes

Salt to taste

Oil for deep frying

Method:

1.  Combine all above mentioned ingredients except oil. 
2.  Divide the mixture into 10 - 12 equal portions and shape each portion into a small ball. 
3.  Make a dent in each balls, place a piece of cheese cube in it and again shape them into a round ball. 
4.  Heat the oil in a kadhai and deep-fry the balls till they turn golden brown. 
5.  Drain and serve hot with green chutney or tomato sauce.


Thanks and Regards, 
Latha 

More Recipes on Latha's Kitchen 
Copyright (C) Latha's Kitchen 

If you like this post, please consider sharing it with others. I would love to hear you via E Mail.  And Show your love to my Facebook Page if you like the content here:-)

Garlic Flavor Mixture / Mixture / Farsan / lasuni Farsan

Ingredients:

4 Cups Sev / Omapodi

¼ Cups Peanuts

¼ Cups Roasted Dal (Pottukadalai)

6 – 7 Cloves Garlic (slightly crushed)

2 – 3 Sprig Curry Leaves

½ tsp Red Chili powder / 1 – 2 Green chilis (as per your preference)

Salt to taste

3 Tbsp Oil or Ghee

Method:

1.  Heat ghee or oil in a pan and fry peanuts, roasted dal in medium low flame and put it in mixing bowl.

2.  Next put curry leaves fry (don’t allow to burn) in medium low flame and put it in mixing bowl

3.  Now put crushed Garlic and fry it in medium low flame and again put it in mixing bowl.

4.  Lastly put green chili (chopped) fry it and put it in mixing bowl, if you are using chili powder then put it directly in mixing bowl.

5.  Finally sprinkle salt and toss till all the ingredients are mixed well.

6.  Cool it completely and store it in an airtight container.

Note:

*  Be careful will fry green chili and curry leaves be’z it splutter a lot.

*  If you are using Red chili powder then you can put it directly in the mixing bowl or if ypu use green chili then have to fry it.

*  Need to give slight crush to the garlic (With the help of mortar pestle crush one by one with 1 or 2 hit).

*  Here you can play with your own flavors or ingredients like instead of garlic you can add chat masala or slight touch of pepper powder or crushed powder, or else by adding Kara sev or broken Chakli etc.

*  Be careful with salt be'z we have already added salt while making sev.

Thanks and Regards,

Latha

More recipes on Latha’s Kitchen

Copyright © Latha’s Kitchen

If you like this post, please consider sharing it with others.  I would love to hear you via E Mail. And show your love to my Facebook Page if you like the content here J

Thenkuzhal Murukku

Ingredients:

2 Cups Rice Flour

¼ Cup Urad Dal Flour

3 Tbsp Butter + oil

¼ tsp Hing

1 ½ tsp Cumin Seeds

Salt to taste

Oil (for deep fry)

Methods:

Firstly for Urad Dal Flour, dry roast the urad dal in low flame until nice aroma rises and then cool down and grind it in mixer and make a fine powder (important step sieve this powder be’z we don’t to leave any granules in it) or else you can use store brought flour also.

1.  In a mixing bowl put Rice flour and Urad Dal Flour, hing, cumin seeds, salt, butter and oil mix it well and now add water and knead dough (it should be soft dough with out any cracks)

2.  Now take a small ball from the dough and fill the Murukku press and press it on the backside of the grease laddle and flip it in hot oil and deep fry it in medium flame.

3.  Cook both side till the “shhhhhh” sound ceases.

4.  Drain it properly and now repeat the process with rest of the dough.

5.  After cooling it completely store it in airtight container.

Note:

Always cover the dough with damped cloth to avoid drying of the dough.

Thanks and Regards,

Latha

More recipes on Latha’s Kitchen

Copyright © Latha’s Kitchen

If you like this post, please consider sharing it with others.  I would love to hear you via E Mail. And show your love to my Facebook Page if you like the content here J

Thattai / Rice Crackers

Ingredients:

2 Cup Rice flour

2 Tbsp Urad dal Flour

2 Tbsp Roasted Chana Dal Flour (Pottu Kadalai)

¼ tsp Hing

1 tsp Red Chili Powder

1 Tbsp Chana Dal (soaked)

1 Tbsp Urad Dal (soaked)

2 Tbsp Ghee / Buter / Oil

Salt to Taste

Oil (for Deep Fry)

Methods:

Firstly for Urad Dal Flour, dry roast the urad dal in low flame until nice aroma rises and then cool down and grind it in mixer and make a fine powder (important step sieve this powder be’z we don’t to leave any granules in it) or else you can use store brought flour also.

1.  In a mixing bowl put all above mentioned ingredients except oil (For deep Fry) mix it well and make soft dough by adding sufficient water.

2.  Make equal sized balls and keep it covered with damped cloth.

3.  Take two plastic sheets, grease it with oil and place one ball at a time and cover with another greased sheet and flat the ball with the help of flat base bowl.

4.  Now with the help of your fingers press it and make thin and even disc. Then take off the upper sheet and prick the disc with the help tooth pick or fork.

5.  Now very carefully take off the disc on your hand and put it in hot oil and fry it in low flame, flip it and cook other side also evenly the ‘sshhh’ sound ceases.

6.  Now drain in paper towel and repeat the process with rest of the balls.

7.  Store it in an airtight container.

 

Thanks and Regards,

Latha

More recipes on Latha’s Kitchen

Copyright © Latha’s Kitchen

If you like this post, please consider sharing it with others.  I would love to hear you via E Mail. And show your love to my Facebook Page if you like the content here J

Sev / Omapodi / Plain Sev / Sada Sev

Ingredients:

2 Cups Besan

1 Cup Rice Flour

Salt to Taste

2 – 3 Tbsp Butter / Ghee

2 Tbsp Ajwain

3 – 4 Tbsp Hot oil

Oil (for Deep Fry)

Methods:

1.  Sieve besan and Rice flour and put salt, ghee or butter, hot oil and ajwain and mix well.

2.  Now add water and make dough in a sticky form. (Please be careful dough should be sticky not so watery or hard.)

3.  Now take a small ball by applying water in your hand and put it in sev mould / sev press and press it in an hot oil in a circular motion and once it is done flip it carefully.

4.  Now drain it properly and repeat the process with rest of the dough.

5.  After cooling store it in an airtight container.

This is the Jada sev, for thin sev, process and ingredients are same but you need to make ajwain extract

Ajwain extract:

1.  Firstly dry roast the ajwain and put it in warm water and leave it for 15 – 20 minutes and then pulse it in mixer and drain it.  Your ajwain extract it ready.

*Instead of ajwain use ajwain extract and be careful with water adjust it accordingly.

Note:

Dough should be sticky (please be careful)

If you find hard to press sev on oil it means dough is hard then sprinkle little water to loosen the dough.

I used this press (you can use any presser in which you are more comfortable)

*For thin sev we can’t use ajwain as it is be’z the ajwain seeds will block the presser and will not allow the sev to come out.

Thanks and Regards,

Latha

More recipes on Latha’s Kitchen

Copyright © Latha’s Kitchen

If you like this post, please consider sharing it with others.  I would love to hear you via E Mail. And show your love to my Facebook Page if you like the content here J