Few Recipes

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I copied the contents of this site for Puneet.
Here you go...
SABOODANA KHICDI



Tapioca is essentially a flavorless starchy ingredient, or fecula produced from treated and dried cassava (manioc) root and used in cooking.

Saboodana is made of this Tapioca and is used extensively in the food cooked during Fast ( like Ekadashi etc) . Making the saboodana khichdi is very tricky exercise. I lingered on to the taste from my childhood. My grandmother made most amazing khichdi and she called it sabbakki Khees (Saboodana khichdi..).

I got this recipe from a friend who made this exceptionally tasty... here it is for you all.

Ingredients

One cup (Saboodana) sago dry
One cup Roasted Peanuts powdered
1/4 cup coconut scraped/dessicated
3 green chillies chopped
One boiled potatoes and chopped
2 tbsp coriander chopped
1/2 tsp cumin seeds (jeera)
1/4 tsp mustard
1/4 tsp Chana dal (bengal gram dal)
1/4 tsp sugar
1/2 tsp lime juice
1 tbsp ghee
A sprig of curry leaves

Method:
Wash the saboodana thoroughly but gently. Drain the excess water and leave the sago on the drain.. Keep aside for about two to four hours. Mix the crushed peanut powder and leave it for half an hour.Heat oil in a non-stick saucepan add mustard, cumin, curry leaves , chana dal , green chillies ,potatoes and stir fry till tender. Add coconut and stir. Sprinkle water and close the Pan for a few minutes.When the sago grains become transparent and soft, add coriander.Add the ghee and lemon juice.Serve hot.

There are so many receipes in this link.

KHAMAN DHOKLA



I have been trying to make Dhoklas for god knows how many years... There was one Mrs. Baliga who made most yummy I have ever had in my life. A famous and delicious Gujarati snack.. I did tr many times .After several failed attempts I resorted to Gits, and Aashirwad's instant packets of Khaman dhoklas which did give a rather nice snacks . Enjoyed them , but the bug of making from scratch bit me again a few months ago and I got lucky this time... after a few disastrous efforts.


Most lovely dhoklas I had made were from this recipe I found after a lot of browsing and have been using ever since.

Ingredients
1 cup Besan (Gram flour)

2 tbsp Rava (Sooji)1/2 tsp

Citric acid crystals or use Eno Fruit salt

1 tbsp Ginger and green chilli paste

Salt - to taste

2 tbsp Sugar

2 tsp Baking soda

To Garnish:

2 tbsp Oil
2 tsp Mustard seeds
A pinch of Hing (asafoetida)
2 to 3 green chillies finely chopped
3 tbsp Coriander - chopped
2 tbsp Grated coconut (fresh preferred)

Method

Mix all the ingredients except the baking soda. Add about 3/4 cup of water. The batter should be about the consistency of dosa batter. Add little more water if you feel the consistency is thick.
Apply some oil to a deep, flat bottomed stainless steel vessel (like a cake pan) that fits into your pressure cooker. Pour some water into the cooker and let it boil up. Once the water boils, add the baking soda to the batter and whip it up. Please not that the the batter should froth up.
Pour it into the prepared vessel to half the height, leaving enough space for the Dhokla to rise up and expand.

Place it into the cooker and let it steam for about 10 minutes. (steam like idlis, not to be pressure cooked)

You can even do the above process in a microwave, but Dhokla usually tends to become too dry and rubbery if you keep it out for even an hour or so. So this method should be used only if you want to eat it up as soon as you prepare it.

Use a microwave-safe container with a lid, grease it with oil, add the baking soda to the batter and half-fill the container. Microwave for 4-5 minutes with the lid on. Remove and sprinkle some water on the khaman to make it soft.
After the cooking is done , insert a knife or toothpick in the center and make sure it comes out clean. Let it cool down and then transfer it to a plate and cut it into squares or diamonds.

To garnish:
heat up some oil , add mustard seeds, when they splutter, add hing and chillies and then pour it over the prepared khaman dhokla. Garnish it with coriander leaves and grated coconut and serve hot with Green chutney /Tamarind Chutney or both.....enjoy and keep me posted if you like it or not.

Loads of Indian Veg/Non Veg recipes
http://www.recipesindian.com/

Mangalorean recipes
http://www.mangaloreanrecipes.com/

Kerala Recipes
http://www.keralarecipes.com/

Andhra recipes
http://www.andhrarecipes.in/