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:-)

Veg Cutlet / Veg Tikki / Aloo Tikki / Aloo Cutlet

Ingredients

1 ½ Cups Boiled and mashed potatoes

½ cup blanched mix vegetables (Green peas, Beans and Carrot)

2 tsp Garlic and coriander leaves paste

1 tsp Roasted Cumin powder

½ spoon red chili powder

2 tbsp bread crumbs

Salt to taste

Oil for cooking

Method

1.  Combine all the ingredients in a bowl and mix well except oil.

2.  Divide the mixture into equal parts and shape each part into a round flat tikki.

    

     

  

3.  Heat a non-stick pan on a medium flame and cook each tikki, using a little oil, till both sides are golden brown in color.

 4.  Drain on an absorbent paper and serve hot with green chutney and tomato sauce.

Thanks and Regards,

Latha

Paneer Crispy Sticks

INGREDIENTS

For the Crust

• 1 1/2 cups all purpose flour
• 1 tbsp oil
• salt to taste

For the Stuffing

• 2 tsp of  Hara masala (garlic-ginger-coriander paste)
• 2 onions (finely chopped)
• 1 small green capsicum (finely chopped) + handful of green fresh peas (boiled)
• 1 ripe tomato (finely chopped)
• 2 green chillies (Finely chopped)
• 1 cup crumbled paneer
• 10 – 15 thin Cheese strips
• salt to taste 

Oil to deep fry

METHOD:

1. In a bowl take flour add salt and 1 tbsp of oil and rub it properly. Finally add enough amount if water to knead a dough. Leave it for 10 - 15 minutes.

 

2. Heat a wok with the oil put hara masala, cook for few seconds then add green chilies, onion, tomatoes, capsicum and green peas cook it properly.

3. Add salt to taste and finally add crumbled paneer, mix it well and then turn off the heat. 

4. Now make a small balls from the dough and roll it with the help of rolling pin and give a patti shape. (need to give a rectangular shape)

5. Take a rectangular patti, put the stuffing at the one end with one or two strips of cheese, then brush the edges with water and roll it to give a stick shape. 

6. Deep fry in medium flame till golden brown.

7. Serve it with tomato ketchup / green chutney.

 

Note: Don’t forget to seal the ends with water.

Patti should not be very thin or thick. (Should be medium)

To make more colorful stuffing; can use the combination of yellow, green and red capsicum.

Thanks and Regards,

Latha