Saturday, 30 April 2016

HEALTHY RECIPE : TANGY CORN VEGETABLE POCKETS


HEALTHY RECIPE : TANGY CORN - VEGETABLE POCKETS















1 CUP SWEET CORN - BOILED

3 POTATO - BOILED, SKINNED THEN MASHED




1 CUP CARROT - GRATED

1 CUP CUCUMBER - GRATED

1 ONION - CHOPPED

1/2 TSP. LEMON JUICE (OPTIONAL)

2 GREEN CHILLI

1 TSP. GARLIC PASTE

2 TBSP. CORIANDER LEAVES 

1 CUBE CHEESE - GRATED

2 BREAD SLICES - GRINDED

1 TBSP. OIL 

PINCH JEERA -CUMIN SEEDS

OIL FOR FRYING

1 TBSP. CHILLI SAUCE

1 TBSP. KETCHUP

1 TSP. PEPPER POWDER

SALT AS PER TEST 

OIL FOR FRY

*
1 1/2 CUP MAIDA

1 TBSP. OIL

SALT AS PER TEST

*
MAKING DOUGH :

MIX A MAIDA, OIL AND SALT IN A MIXING BOWL.
ADD SUFFICIENT WATER TO KNEAD SOFT DOUGH.
DIVIDE THE DOUGH INTO 10 PORTION -BALLS.
MAKE 10 PUREE FROM 10 BALLS.
KEEP ASIDE.

*
HEAT A OIL IN A PAN, ADD CUMIN SEEDS.
WHEN THEY CRACKLE, ADD ONION AND CHOPPED CHILLI, COOK TILL TRANSPARENT.


THEN ADD GRATED CARROT, CUCUMBER, BOILED CORN AND MASHED POTATO.


















MIX WELL TO GATHER. 



















THEN ADD CRUMBLED BREAD, CORIANDER, CHEESE, RED CHILLI SAUCE, TOMATO KETCHUP, PEPPER  POWDER AND SALT AS PER TEST.
MIX WELL.



















COOK FOR 2-3 MINUTES.
*
TAKE A PUREE TO PREPARE POCKETS.
STUFF THE STUFFING INTO THE PUREE.
PUT THE 3 TBSP. STUFFING CENTRE OF THE PUREE.
BEND THE BOTH OF THE SIDES OVER STUFFING.























THEN BEND THE REST OF THE SIDES OVER IT SPREAD SOME WATER OVER THE END OF THE SIDES.


























OUR POCKETS ARE READY NOW FOR FRYING.


















*
DEEP FRY ALL TANGY CORN VEGETABLE POCKETS OVER MEDIUM FLAME TILL LIGHT BROWN.


















SERVE IN SERVING DISH WITH TOMATO KETCHUP AND GARNISH WITH CORIANDER AND SHREDDED CHEESE.






Friday, 29 April 2016

HEALTHY RECIPE : CHHOLE MASALA


HEALTHY RECIPE :  CHHOLE MASALA












*

150 GRAM CHHOLE CHANA - CHICKPEAS

3-4 TOMATO MEDIUM - CRUSHED

2 ONION - PASTE

1 TSP. GARLIC PASTE

3-4 GREEN CHILLI

1 TSP. GINGER PASTE

SALT AS PER TEST

2 - TBSP. OIL

2 TBSP. GHEE

1 TBSP. COCONUT POWDER

1 TSP. CUMIN SEEDS

1 TSP. ANNAR DANA 

2-3 LONGS

1 INCH CINNAMON 

1 CHAKRA - BADIYAN

1 BAY LEAVES

2-3 DRY RED CHILLI

5-6 BLACK PEPPER

PINCH KASURI METHI

1 AELCHO  - BIG BLACK CARDAMOM 

1 TSP. DHANIYA POWDER

1 1/2 TSP. TURMERIC POWDER

1 1/2 TBSP. RED CHILLI POWDER MIX WITH 1 TBSP. WATER

1 TSP. GARAM MASALA

1 TSP. CHAT MASALA

2 TBSP. CORIANDER LEAVES - CHOPPED

*
WASH AND SOAK THE CHICKPEA IN A WARM WATER OVER NIGHT.
AFTER THIS DRAIN THE WATER AND COOK IN A PRESSURE COOKER.
ADDING WITH 1 GLASS OF WATER AND SALT AS PER TASTE.
COOK TILL 5-6 WHISTLE.
*
HEAT A OIL AND GHEE IN A PAN.
ADD CUMIN SEEDS. WHEN THEY CRACKLE, ADD ANNAR DANA, 2-3 LONGS,1 INCH CINNAMON, 1 CHAKRA - BADIYAN, 1 BAY LEAVES, 2-3 DRY RED CHILLI, 5-6 BLACK PEPPER, 1 AELCHO  - BIG BLACK CARDAMOM, 1 TSP. DHANIYA POWDER, 
1 1/2 TSP. TURMERIC POWDER, 1 1/2 TBSP. RED CHILLI POWDER MIX WITH 2-3 TBSP. WATER, 1 TSP. GARAM MASALA, 1 TSP. CHAT MASALA IN IT.
MIX WELL TOGETHER.
WHEN THEY SAUTE ADD ONION PASTE AND GARLIC PASTE. SAUTE FOR 2 MINUTES.
THEN ADD TOMATO CRUSH. MIX WELL AND SAUTE TILL COOK.
ADD 1 TSP. DHANIYA POWDER, 1 1/2 TSP. TURMERIC POWDER, 1 TSP. GARAM MASALA, 1 TSP. CHAT MASALA AND KASSURI METHI.
MIX WELL.
AND COOK TILL WELL MIX ALL INGREDIENTS. 

* (NOW YOU CAN ADD FRIED PANEER AND MIX WELL AND SAUTE FOR 1 MINUTE.
THEN ADD 1 CUP OF WATER. AND BOIL.)

*THEN ADD COOKED-BOILED CHICKPEAS WITH REST OF WATER IN COOKER, - IN TO THE GRAVIES.
MIX WELL AND COOK TILL THICKEN GRAVIE AND OIL AND GHEE SPREAD OVER IT.
SERVE IN A SERVING BOWL GARNISH WITH CORIANDER LEAVES.
SERVE TO NICE WITH PARATHA N BHATURE AND RICE.

  



  



Friday, 22 April 2016

HEALTHY RECIPE : DRINKS : ELAYCHI FALOODA

HEALTHY RECIPE :  DRINKS : ELAYCHI  FALOODA

















1/2 CUP VERMICELLI

1 CUP CORN FLOUR

3/4 CUP SUGAR POWDER

10-12 RAISINS

10-12 CASHEW NUTS - CHOPPED

7-8 ALMONDS - CHOPPED

1/2 TBSP. GREEN CARDAMOM POWDER

1/2 TBSP. SABJA SEEDS (TAKMARIYA)

PINCH GREEN FOOD COLOUR

1/2 TSP. CARDAMOM ESSENCE

*
1 LITTER MILK

200 ML. WATER OR 1 GLASS WATER

4 SCOOP VANILLA ICE CREAM

*
1 TBSP. PISTACHIOS - CHOPPED OR SLIVERS

1 TBSP. COLOUR SUGARED  VERMICELLI

1 TSP. SUGAR SILVER BALLS

3 FIGS - CUT IN TO PARTS

*
MIX WELL FOLLOWING INGREDIENTS IN A MIXING BOWL.
1/2 CUP VERMICELLI, 1 CUP CORN FLOUR, 3/4 CUP SUGAR POWDER, 10-12 RAISINS, 10-12 CASHEW NUTS - CHOPPED, 7-8 ALMONDS - CHOPPED, 1/2 TBSP. GREEN CARDAMOM POWDER, 1/2 TBSP. SABJA SEEDS (TAKMARIYA) AND PINCH GREEN FOOD COLOUR.
THEN TAKE THICK BOTTOMED DEEP PAN. POUR THE 1 LITTER MILK IN IT.
ADD 1 GLASS OF WATER IN PAN. MIX .
HEAT THE MIXTURE OF WATER AND MILK FOR 3-4 MINUTES OVER MEDIUM FLAME.
ADD THE DRY INGREDIENTS MIXTURE IN TO THE HEATING MILK MIXTURE PAN.
BOIL IT AND STIRRING CONTINUOUSLY FOR 10 -12 MINUTES OR  UNTIL THE MIXTURE BECOMES CREAMY.
THEN TRANSFER THE PAN FROM THE FLAME AND ALLOW THE FALOODA MIXTURE TO COOL.
REFRIGERATE TO CHILL.

NOW SERVE THE CHILL FALOODA INTO THE 6 DEEP SERVING GLASS.
GARNISH WITH COLOUR SUGAR VERMICELLI AND SILVER BALLS. 

























PUT THE VANILLA ICE CREAM OVER THE TOP OF EACH SERVING GLASS.
THEN GARNISH WITH PISTACHIOS SLIVERS, COLOURED SUGAR VERMICELLI, 
SUGAR SILVER BALLS AND FIG PIECES.














Sunday, 17 April 2016

HEALTHY RECIPE : KHOYA GULAB JAMUN

HEALTHY RECIPE : KHOYA GULAB JAMUN


















2 CUP KHOYA 

1/2 CUP PANEER

3 1/2 TSP. MAIDA

1/4 TSP. SODA BI CARB

3 CUP SUGAR

GHEE FOR DEEP FRYING 

1/2 TSP. ROSE ESSENCE AND ROSE PETALS

OR 1/2 TSP. CARDAMOM POWDER 

1 TBSP. PISTACHIOS SLIVERS  OR CHOPPED CASHEW 


MAKING DOUGH :

NICELY MASH THE PANEER TILL SMOOTH.
GREAT KHOYA INTO A MIXING BOWL.
ADD SMOOTH KHOYA, SODA BI CARB, MAIDA AND CARDAMOM POWDER.














MIX WELL ADDING WITH LITTLE WARM MILK TO MAKE A SOFT DOUGH.
*USE WARM MILK FOR RICHER JAMUN, INSTEAD OF WATER.
KNEAD GENTLY TO MAKE SMOOTH N SOFT DOUGH.
APPLY GHEE ON BOTH THE PALMS TO GIVE ROUND SHAPE OF JAMUN WITHOUT CRACKS FROM THE DOUGH.












DIVIDE THE DOUGH INTO 20 EQUAL PORTION, SHAPE INTO ROUND BALLS.

























*
MAKING SYRUP :

PREPARE A SUGAR SYRUP BY DISSOLVING THE 2 CUP OF SUGAR IN 2 CUP OF WATER.
BOIL AND SIMMER FOR 5 MINUTES.
MIX  ROSE ESSENCE WITH SYRUP.
NOW SYRUP IS READY TO DEEP JAMUN.

FRYING JAMUN :

HEAT GHEE IN A FRYING PAN.
DEEP FRY ON MEDIUM TO LOW HEAT UNTIL GOLDEN BROWN.













DRAIN EXCESS GHEE.














SOAK THE JAMUN IN HOT SUGAR SYRUP FOR 20 TO 25 MINUTES.












SERVE IN A SERVING BOWL GARNISH WITH ROSE PETAL, PISTACHIOS SLIVERS AND CHOPPED CASHEWS.














Saturday, 16 April 2016

HEALTHY RECIPE : SPICY BHARVA CAPSICUM

HEALTHY RECIPE : SPICY BHARVA CAPSICUM
























*
7 SMALL CAPSICUM - REMOVED SEEDS FROM BOTTOM 

1 CUP CHHOLE CHANA - CHICKPEAS - BOILED 

2 POTATO BOILED THEN SKINNED - CHOPPED

2 TOMATO - CHOPPED 

1 BIG ONION - CHOPPED

1 TSP. CORIANDER LEAVES - CHOPPED

*
STUFFING :

3 TBSP. DHNIYA JEERA POWDER

1 TBSP. TURMERIC POWDER

3 TBSP. RED CHILLI POWDER

3 TBSP. ROASTED PEANUT - SKINNED N COARSELY GRIND 

2 TBSP. ROASTED GRAM FLOUR 

2 TSP. SUGAR OR JAGGERY    

SALT AS PER TEST

1 TBSP. OIL

1 TBSP. TAMARIND - IMLI  

*
 FOR TADKA

4 TBSP OIL

1 TSP. TURMERIC POWDER

2 TBSP. DHANIYA JEERA POWDER

1 TBSP. RED CHILLI POWDER

1 TSP. SUGAR


2 TSP. ROASTED GRAM FLOUR

2 TBSP. PEANUT - COARSELY GRIND POWDER

SALT AS PER TEST 

8-10 CURRY LEAVES 

1 1/2 TSP. JEERA - CUMIN SEEDS

1 1/2 TSP. MUSTARD SEEDS

PINCH HING 

*
MIX ALL THE INGREDIENTS OF STUFFING. 
ADD CHOPPED POTATO AND BOILED CHICKPEAS.
MIX WELL TOGETHER. MIXTURE IS READY TO STUFF.
STUFF THE CAPSICUMS - REMOVED SEEDS FROM BOTTOM.
KEEP ASIDE.


























HEAT THE OIL IN A PRESSURE COOKER AND ADD JEERA AND MUSTARD SEEDS.
WHEN THEY CRACKLE ADD CURRY LEAVES N PINCH HING AND CHOPPED ONION. 
WHEN ONION HALF COOK, ADD CHOPPED TOMATO AND COOK TILL JUICY. THEN
ADD DHANIYA JEERA POWDER, TURMERIC POWDER, RED CHILLI POWDER, SALT, SUGAR.























SAUTE JUST MINUTE, THEN ADD ROASTED GRAM FLOUR AND EMLI - JAGGERY  1 CUP WATERY MIXTURE.
STIRRING CONTINUOUSLY TILL JUICY GRAVY. 
ADD REST OF CHICKPEA - CHOPPED POTATO'S MIXTURE AND 2 TBSP. PEANUT - COARSELY GRINDED POWDER.
MIX WELL. THEN ADD 1 CUP OF WATER. MIX WELL.
























COOK TILL 3 WHISTLE.
OPEN THE LID.
SERVE IN A SERVING PLATE, GARNISH WITH CORIANDER LEAVES.
SERVE WITH PARATHA OR ROTI OR PURI.
  












Friday, 15 April 2016

HEALTHY RECIPE : FARALI - CRISPY CHIVDA

HEALTHY RECIPE : FARALI - CRISPY CHIVDA


















1 BOWL POTATO'S DRY GRATINGS

1/2 BOWL ROASTED PEANUT SEEDS ( SHING DANA), THEN REMOVE SKIN

1 TBSP. SUGAR POWDER

3/4 TBSP. PEPPER POWDER

SALT AS PER TEST

HEAT A OIL IN FRYING PAN.
FRY THE POTATO'S DRY GRATINGS TILL CRISPY.
IF YOU CANNOT TO ROAST PEANUT SEEDS, DEEP FRY THEM - PEANUT SEEDS.
MIX IN A MIXING BOWL AND MIX TOGETHER.
THEN ADD SALT, PEPPER POWDER AND SUGAR POWDER.
MIX WELL. VERY EASY TO MAKE FARALI CRISPY CHIVDA.
SERVE AS FARALI SNACK WITH PEDA AND FARALI SWEETS AND JUICE.



Tuesday, 12 April 2016

HEALTHY RECIPE: SPICY : DELICIOUS KURKURA CHIVDA

HEALTHY RECIPE:  SPICY : DELICIOUS KURKURA CHIVDA




















250 GRAM MURMUR - MAMARA - PUFFED RICE - FRAYED

100 GRAM BESAN BUNDI -FRAYED BESAN DROPS

75 GRAM MUNG FLEX - FRAYED ( PRESSED FRAYED MUNG )

50 GRAM FRAY MS TINY RINGS  - FRAYED

























100 GRAM BESAN SEV

100 GRAM RATALAMI SEV ( CHAPATI SEV )

1 1/2 CUP GROUND NUT SEEDS ( SHINGDANA) - FRAYED

150 GRAM CORN FLEX -  FRAYED

1/2 CUP RAJNI CHIVDA MASALA OR OTHER AS PER TEST

*IF YOU USE RAJANI CHIVDA MASALA, NOT TO USE ADDITIONAL SALT AND TURMERIC POWDER.

* TAKE A BIG MIXING BOWL.
COMBINE ALL THE INGREDIENTS IN MIXING BOWL.
MIX WELL TOGETHER.
SPRINKLE RAJANI CHIVDA MASALA OVER IT.
MIX WELL.
IT'S A ALL READY SPICY MASALA.
IF YOU WANT TO MAKE MORE SPICY CHIVDA, ADD RED CHILLI POWDER AS PER YOUR TEST.
REST FORE 10-15 MINUTES.
STORE IN AIR TIGHT CONTAINER IN DRY PLACE.
CHIVDA IS RELAY CHATPATA, SPICY AND CRUNCHY SNACK. 

















Sunday, 10 April 2016

HEALTHY RECIPE : SPICY : SNACK: "FARSI PURI " CRISPY DEEP FRIED : TRADITIONAL GUJARATI SNACK

HEALTHY RECIPE : SPICY : SNACK: "FARSI PURI " CRISPY DEEP FRIED :                                                          TRADITIONAL GUJARATI SNACK

















800 GRAM MAIDA

1 1/2 CUP OIL FOR MOYAN 

1 TBSP. PEPPER - COARSELY GRIND


1 TBSP. AJWAIN - COARSELY GRIND 

1 1/2 TBSP. CUMIN SEEDS - COARSELY GRIND 

SALT AS PER TEST

HOW TO MAKE PURIES :














MIX ALL INGREDIENTS INTO A BIG MIXING BOWL WITHOUT OIL.
HEAT THE OIL AND MIX WELL INTO THE MIXTURE OF MAIDA.
KNEAD THE TIGHT DOUGH, USING WATER AS REQUIRED.
REST FOR 10-15 MINUTES.
DIVIDE INTO 9-10 TEN EQUAL BIG BALL ( PORTION ).
MAKE A BIG THICK ROTI.



















MAKE A TIGHT ROLL OF THIS THICK ROTI.


















THEN CUT INTO EQUAL PART ABOUT 15 - 17


















PRESS AND ROLL IT WITH ROLLING PIN. - MAKE SMALL THIN PURI.


















REPEAT WITH THE REMAINING DOUGH TO MAKE REST OF OTHER PURIES.
DEEP FRY IN A HOT OIL OVER SLOW FLAME.


















PURIES FRY TILL CRISPY AND LIGHT BROWN.
STORE IN A AIR TIGHT CONTAINER IN DRY PLACE.
SERVE WITH SOUR OR SWEET PICKLE AND TEA ALSO.




Wednesday, 6 April 2016

HEALTHY RECIPE : SPICY : NUTRITIOUS CHILA


HEALTHY RECIPE : SPICY : NUTRITIOUS  CHILA 





















2 1/2 CUP BESAN

1/2 CUP ONION - GRATED

1/2 CUP FENUGREEK (METHI)  LEAVES - CHOPPED

PINCH AJWAIN

2 TBP. CORIANDER - FINELY CHOPPED

2 TSP. CHILLY PASTE

1 TSP. GARLIC PASTE

1 TSP. GINGER PASTE

1/2 LEMON JUICE

1/2 TSP. SODA BI CARB

1/2 CUP BUTTERMILK

1 TSP SUGAR

SALT AS PER TEST

1 TAP. GARAM MASALA

1/2 TSP. TURMERIC POWDER

1 TSP. DHANIYA JEERA POWDER

1 TSP. RED CHILLY POWDER

1 TBSP. OIL

OIL- TO  COOK CHILA

*
SIEVE THE BESAN. ADD SALT,TURMERIC POWDER, DHANIYA JEERA POWDER, RED CHILLY POWDER, SUGAR, SALT AS PER TEST, AJWAIN SEEDS AND GARAM MASALA. MIX WELL.
THEN ADD GRATED ONION, CHOPPED FENUGREEK - METHI LEAVES, FINELY CHOPPED CORIANDER, 2 TSP. CHILLY PASTE, 1 TSP. GARLIC PASTE,1 TSP. GINGER PASTE,
MIX WELL TOGETHER.
ADD WATER FOR CHILA CONSISTENCY OR AS POURING CONSISTENCY.
MIX WELL. YOU CAN ADD SOME BUTTER MILK ALSO. MIX WELL.























THEN ADD SODA BI CARB AND LEMON JUICE.
MIX WELL.
LAST ADD 1 TBSP. OIL TO SMOOTH BATTER.
*
HEAT A NON - STICK PAN.
GREASE THE PAN WITH A OIL.
POUR 2 SPOONFUL OF THE BATTER OVER ALL THE NON STICK PAN.
















COOKING ON BOTH SIDES WITH OIL TILL COOK OR TILL BROWN.


















REPEAT WITH THE REMAINING BATTER TO MAKE MORE CHILA- PUDLA.
SERVE HOT WITH CURD, PICKLE, SOUSE AND GREEN CHUTNEY.







Sunday, 3 April 2016

HEALTHY RECIPE : SWEET : STRAWBERRY CAKE BASE

HEALTHY RECIPE : SWEET : DELICIOUS STRAWBERRY CAKE

























100 GRAM MAIDA

65 GRAM BUTTER

30 GRAMS CONDENSED MILK

1 CUP STRAWBERRY SQUASH

1 CUP WARM MILK

5 GRAMS BAKING POWDER

5 GRAMS BAKING SODA -BI-CARB

*
PREHEAT OVEN TO 150*
 TAKE A BIG MIXING BOWL,SIFT MAIDA, SODA-BI-CARB AND BAKING POWDER 3 -4 TIMES.
IN TO A OTHER BOWL BEAT BUTTER, CONDENSED MILK AND STRAWBERRY SQUASH.
ADD FIRST 1/2 CUP OF MILK AND BEAT WELL. MAKE POURING CONSTANCY ADDING WITH MORE MILK IF NECESSARY.
ADD FLOUR GRADUALLY, MIXING WELL AFTER EACH ADDITION.
BEAT WELL FOR 4-5 MINUTES TILL MIXTURE IS LIGHT FLUFFY.
GREASE A HEART SHAPE CAKE TIN WITH BUTTER AND DUSTING WITH MAIDA.
TRANSFER THE CAKE MIXTURE TO THE PREPARED TIN.
PUT A SMALL GLASS BETWEEN CAKE TIN.















BAKE AT 170* FOR 35 MINUTES.
REMOVE FROM OVEN AFTER 5 MINUTES.














YOU CAN GARNISH AND ICING WITH FRESH STRAWBERRY, STRAWBERRY JELLY, STRAWBERRY GLAZE AND WHIP CREAM NICELY.














Friday, 1 April 2016

HEALTHY RECIPE : SPICY : KATHIYAVADI DHOKLI - VEGETABLE


HEALTHY RECIPE : SPICY : KATHIYAVADI DHOKLI VEGETABLE




















* FOR MAKING DHOKLI

2 CUPS  BESAN -GRAM FLOUR

4 CUPS OF WATER - FOR MAKING BATTER

SALT AS PER TEST

1 TSP. TURMERIC POWDER

1 TSP. RED CHILLI POWDER

1 TSP. DHANIYA JEERA POWDER

PINCH SUGAR 

PINCH GARAM MASALA

4 CUPS WATER

*
FOR DHOKLI BATTER TADKA  :

1/1/2 TBSP. OIL

PINCH MUSTARD SEEDS

PINCH JEERA SEEDS

PINCH  ASAFOETIDA

*
FOR DHOKLI VEG TADKA  :

3 - 4 TBSP. OIL

1 TSP. MUSTARD SEEDS

1 TSP JEERA SEEDS

2 RED DRY CHILLI

2 BAY LEAVES - TAJ PATTA

8-10 CURRY PATTA

PINCH ASAFOETIDA

1 TBSP. GARLIC PASTE 

1 TSP. TSP. GINGER PAST 

1 TSP. GREEN CHILLI PASTE

1/2 CUP ONION -CHOPPED

1 1/2 TSP. TURMERIC POWDER

1 TBSP. RED CHILLI POWDER - WET IN 2 TBSP. WATER 5 MINUTES AGO

2 TSP. GARAM MASALA

PINCH SUGAR - NOT MORE

2 TBSP LEMON JUICE 

1 CUP BUTTER MILK ADDING WITH 2 TSP. GRAM FLOUR - BESAN

2 TBSP. CORIANDER - CHOPPED

1 TOMATO - CHOPPED - OPTIONAL
*
 MAKING DHOKLI BATTER  :

HEAT A OIL IN A NON STICK PAN OVER SLOW FLAME. 
ADD MUSTARD SEEDS AND CUMIN SEEDS. 
WHEN THEY CRACKLE ADD ASAFOETIDA.
THEN ADD TURMERIC POWDER, DHANIYA JEERA POWDER, RED CHILLI POWDER.
MIX AND THEN ADD 4 CUPS OF WATER, SALT, PINCH SUGAR AND GARAM MASALA.
MIX WELL AND BOIL FOR 5 MINUTES.
ADD BESAN FLOUR AND MIX WELL.
COOK FOR 2 MINUTES OR TILL THICK DHOKLI CONSTANCY.

























TRANSFER OVER GREASED FLAT PLATE AND SPREAD OVER ALL THE PLATE.
CUT IN A SMALL SQUARE SHAPE OR AS DHOKLI.

























TRANSFER  THE SQUARE DHOKLI IN A BOWL.

*  VEG TADKA :

HEAT  3-4 TBSP. OIL IN A NON STICK PAN OVER MEDIUM FLAME.
ADD MUSTARD SEEDS, CUMIN SEEDS, RED DRY CHILLI AND BAY LEAVES - TAJ PATTA.
WHEN THEY CRACKLE, ADD  ASAFOETIDA, GARLIC PAST, GINGER PASTE AND GREEN CHILLI PASTE.
MIX AND SAUTE FOR ONE TO TWO MINUTES OVER SLOW FLAME.
THEN ADD CURRY PATTA - LEAVES, CHOPPED ONION AND CHOPPED TOMATO.
MIX WELL TOGETHER.
ADD TURMERIC POWDER, * WET RED CHILLI POWDER - FOR FINE RED COLOUR, GARAM MASALA, PINCH SUGAR AND SALT AS PER TEST.
MIX WELL AND SAUTE TILL ONIONS COOK.
ADD MIXTURE OF GRAM FLOUR AND BUTTER MILK.
ADD 5 CUPS OF WATER. AND  BOIL FOR 5 MINUTES.
ADD DHOKLI IN IT AND BOIL TILL VEG COOK OR YOU CAN SEE DHOKLI OVER GRAVY.



















*IT'S A SIGN OF WELL COOK.
BOIL TILL THICKEN GRAVY.
ADD LEMON JUICE AND PINCH GARAM MASALA TO ENHANCE THE KATHIYAVADI DHOKLI VEGETABLE.
SERVE IN SERVING BOWL GARNISH WITH CORIANDER LEAVES AND LEMON WEDGE.