Tip of the day (Making Thepla/Dhebra more tasty)

I thought of making something pure Gujarati today, so first it came to mind that lets make thepla/dhebra i.e. Indian flat bread made from bajra or wheat flour. It is made with fenugreek leaves/ bottle gaurd (dudhi/lauki), carrot and onion.

Today I am sharing you tip by which dhebra can be made very tasty. Add an extra virgin olive oil instead of regular oil at the time of preparing dough it will taste really good.

Try this and you will get compliments for sure....

Tip of the day ( Making your Hydrabadi Pulav/ Palak(Spinach Pulav) more tasty

I try new things and write it to you so that you can make your recipe better and also decrease your work...

Today's tip of the day is pretty simple for making your Hydrabadi Pulav/ Palak (Spinach) rice making more tasty. Just add a little bit of green chutney (cilantro chutney) when you add palak puree to your rice. It will make your pulav yummm..........

Try this trick and your pulav will taste good...

Cracked Wheat Dessert (Fada Lapsi)

Weekend is going on, so lets make something Indian Sweet with our full Gujarati menu. So I thought of making today cracked wheat dessert i.e. fada lapsi which is called traditionally in Gujarat. It is also prepared on auspicious occasion as a tradition.

This is very healthy recipe with very few ingredients and tastes really good....

 Ingredients

For making Fada Lapsi you will need:-

1 cup of cracked wheat

2-1/2 cups of water

3 tablespoon of sugar (you can adjust as per your taste)

Cardamom powder as per taste

Few cashew nuts and raisins

3 teaspoon of ghee/ unsalted butter

Method

Take a pressure cooker pot and add ghee to it and then when butter gets melted add  cashew nuts to it and saute for some time. After cashew nuts gets golden brown add cracked wheat to it and saute it for 5-6 minutes or till it get medium brown at low to medium heat. Then add water, sugar, raisins  and cardomom powder to it.

Mix it well and then close the pressure cooker and allow it to whistle 4-5 or as per your pressure cooker (till all water is absorbed by cracked wheat). Allow it to cool down completely and then serve at room temperature or hot as required. You can also add shredded almonds at the time of serving.

Enjoy this recipe on the sunny weekend!!!

Tip of the day ( Saving Yogurt from getting sour)

Summer days are  going on and yesterday my homemade yogurt became little sour. I want to use that yogurt, so immediately it came to my mind a tip given by my mother..........

If you have one cup of yogurt then add 2-3 teaspoon of cold milk in it and mix it very well. Allow it to settle down in refrigerator for about and hour. Then check your yogurt, it will be smooth, creamy and all sourness will be gone. Then you can use it.

Try this creamy yogurt....

Besan Chilla (Bengal Gram Flour crepe)

Lot of recipes are made from Bengal Gram Flour. I am sharing you today Besan Chilla which is very easy recipe which can be served with chutney, ketchup or you can take with tea or coffee. I serve besan chilla in breakfast. You can prepare in advance also and freeze it for about 1 day.

For preparing Besan Chilla you will need :-

1 cup bengal gram flour (available in Indian Grocery Stores)
Pinch of turmeric powder
1/2 teaspoon red chilly powder
Salt to taste
Water 3/4 cup
2 teaspoon oil

Take a bowl and mix all the dry ingredients first and then add water slowly by mixing all things and when your batter is in pouring consistency then its done. Let it sit for about 10 minutes. Then take a non-stick skillet put it on stove at low to medium temperature and apply a little bit of oil on it. When the skillet is warm then spread batter. When the sides comes clear or you can lift your chilla then flip it on other side. Cook it both sides till you get golden brown spots on it. Your chilla is done...

Serve hot with your favorite chutney. You can also add shredded carrot, bell pepper and onion in the batter.

Tip of the day (Crispy Roasted Poha Chivda)

Hey guys I just love Indian Snacks.... I am very found of different variety of Chivda and my mother use to make different chivda at home and so out of that my favorite is Roasted Poha Chivda.

After coming here (United States) I started many experimenting with different things in kitchen which make my work little easy, so I found out that instead of roasting your poha (thin) on stove for long time and continuous stiring it lets save our time.

Just take a flat microwable dish and spread poha (thin) evenly. Don't overcrowd it and just microwave it for about 1 minute. Take it out and check if you find it crispy enough then you allow it to cool down little bit. If you don't find it little crispy then put again for 15-20 seconds again as per your microwave and then allow it to cool down.

So your time is saved by roasting in microwave and you can make chivda within no time.....

Fennel Seeds/ Variyali (Mukhwas/ Mouthfreshner)

In my house we use different types of mukhwas. Mukhwas is basically taken after lunch or dinner as mouthfreshner. It also helps in digesting your food.  I am sharing with you one of them so that you can prepare at home within no time and also it is less expensive then you purchase from market.

For preparing fennel seeds mukhwas at home you will require:-

1 cup of fennel seeds

1-1/2 lime juice

1/2 teaspoon turmeric powder

1/2 teaspoon salt

Take a bowl and put all the ingredients and mix it well. Cover it with lid and allow it to get each other flavour for about 4-5 hours. In between mix it once. Take a non-stick pan on the stove at low to medium flame and take this fennel seeds mixture in the non-stick pan and stir it continuously till it get crispy or it changes colour. Make sure you don't burn your mixture. After you feel your fennel crispy take out this mixture from flame and allow it to cool down about 1 hour. Then you can store in airtight container and use, it will stay good for about 2-3 months.

So your fennel seeds mukhwas is ready with few simple ingredients and without much of work!!!

Khandvi (Microwave Recipe)

Hey guys!!! I am sharing today Indian snack (farsan) which is very popular in Gujarat. This is very simple recipe and prepared within no time....Its Khandvi...

With microwave it is made very easy and you don't have to stir continuously on stove. For preparing it you will need :-
1 cup chickpea/ besan flour
2 cup buttermilk
1-1/2 teaspoon oil
1 teaspoon Mustard seeds
1 green chilly finely chopped
1 teaspoon sesame seeds
Salt to taste

Take buttermilk and besan in a microwavable bowl, add salt as per your taste and mix it very well so that no lumps are found. Put this mixture in microwave for about 2 minutes. Then take out mixture and mix properly so that all the buttermilk is absorbed in besan. Put it again this mixture in microwave for 2 minutes. Check it, if it is done then with the help of spatula you can move the mixture. Then take a steel or aluminum plate and grease it on back side of it and apply the mixture before it gets cool down. After spreading evenly allow it to settle down some time then with the help of knife put straight cut of it. Gently start rolling it till end or if you want small roll then roll it upto half.

In a pan add  oil and then when oil gets hot add mustard seeds and allow it to pop. Add sesame seeds and green chillies after taking tampering from the flame. Drizzle it on the Khandvi Rolls. You can also add choped coriander and fresh coconut on it as garnishing.

Enjoy in your lunch or dinner.

Tip of the day (Crispy Okra/ Lady Finger Vegetable)

I like to share with you how to make crispy Okra/ Lady Finger Vegetable at home. Some of you might be facing the difficulty to make it crispy. I personally don't mind weather it is crispy or not, but I remember my father like it little crispy and so my mother use to make crispy by roasting it in pan for long time. 

I thought of making by a little easy way by taking the pieces of okra in the plate which is covered with aluminum foil.Put the plate in middle rack apply some oil on it and then allow it to bake at 350 degree C until it get crispy. Do check it in between and flip it. 

Try this... it will save much of your time.

Egg-free cup-cakes available at...

I have mentioned in my earlier blog that I will share with you egg-free products and so I am sharing with you one today. 

It's weekend and I had a day out with my husband and yesterday it was fun!!! We were at the Irvine Spectrum Center- California. I found out egg-free cup cakes, this is one more addition to the egg-free variety. It's Casey's cup-cakes. They have 1-2 variety of egg-free cupcakes, all others are with eggs. Fortunately I found out my favorite one... Choclate Vanilla cup cake. It's too good so just check it out...

Potato Peas Puff

I am puff lover... I am from Vadodara- India. In Vadodara we find wide variety of puff. Potato Peas Puff, Cheese Puff, Pizza Puff, Panner Puff and lot more...

Today I thought of sharing with you Potato Peas Puff recipe. This is all time snack but it goes well with tea and coffee. I like puff so much that I can just eat it anytime.

 In United States when I checked puff pastry in local stores all I found which has eggs in it, so what to do now? I found out finally egg-free puff pastry "Mid East Puff Pastry" which does not contain eggs in it. Check what you need to make this yummy potato peas puff:-

3 medium sized boiled potatoes, peeled & mashed

2 tablespoon boiled peas

1 teaspoon ginger chilly paste

1 teaspoon sugar

1 lemon juice or you can substitute with amchur powder (mango powder)

1/2 teaspoon garam masala

Salt as per taste

Mid East puff pastry

Mix all the ingredients except puff pastry very well and put this mixture on side. Take puff pastry and bring it to room temperature. Fold the puff pastry in triangle and fill in the potatoes peas mixture almost about 2-1/2 tablespoon or as much so that some space left to close edges. Then close the edges with the help of fork by pressing fork so that all two sides or closed. Preheat your oven to 350 degree C for 10 min. Take oven proof plate and place foil sheets on it and then put all the puff on it. Then put all the puff in middle rack and allow it to bake for 30 minutes (adjust baking time as per your oven). Check in between the bottom of puff (if desired) so that they dont burn. When you see golden brown colour on both sides its done. Allow it to cool down little bit and then serve hot.

Masala Puri

Hey guys I am glad to share this recipe with you- Masala Puri this is one my favorite Indian Snack. This masala puri you can eat anytime and its so easy to make it. So lets dig into the recipe. For making it you will require:-

1 cup whole wheat flour

1/2 cup Rava/ Samolina/Sooji

3 tablespoon of Canola Oil

1/2 teaspoon of cumin seeds

1/2 teaspoon of sesame seeds

1/2 teaspoon of turmeric powder

1tablespoon of red chilly powder (you can adjust as per your taste)

Salt to taste

Water 1 cup

Take a bowl and add all the ingredients except water mix all the flour and spices very well and then add gradually water and make a firm dough from this mixture. Allow it to sit for half and hour and cover it with muslin cloth or lid. Make small balls of mixture and roll it, if required apply some rice/ wheat flour at the time of rolling. Prick all the puris with the help of fork and fry them at medium temperature.Turn them both the sides and take out of oil after it gets firm/crispy. Your puris are ready.

Masala Puris can stay good upto 20-25 days in airtight container. You can enjoy masala puris with shredded mango pickle, or with tea or coffee.

Indian Spices available at....

I am writing this post basically when you are in need of some Indian spices and you don't have time to go Indian Grocery Store. I am listing some of the Indian spices which you can find in your nearby area grocery store (in United States).

• Nutmeg
• Cumin Seeds (Jeera)
• Fennel Seeds (Sauf)
• Yellow Mustard Seeds (Rai)
• Bay Leaves (Tamal Patra)
• Cinnamon (Taaj)
• Cloves (Laving/ Laung)
• Sesame seeds (Til)
• White Pepper (White chilly)
• Ground Turmeric (Haldi)
• Whole Red Chillies

These spices you can find in Walmart, Ralphs, Albertsons, Smart & Final stores. 

The name (brand) under which these spices are available are Mc Cormick, Spice Island & Tampico. 

 

I will update this list of spices and the brand under which they are available as soon as I get more information about it.

Egg-free Pasta available at....

Along with my recipe and tips for cooking and left over recipe I would also like to share with you egg-free products available in United States.

Hey guys before few days I posted on Egg-free spaghetti and today I am sharing you where you can find egg-fee pasta  brand (variety) in local stores. I am listing for your quick review so that much of your time is not wasted in finding the egg-free pasta. It is available in many shapes like bow-tie, penne, twisted, elbow and shell. It is also available in 3 colour.

1. Kroger
2. Colavita
3. De Cecco

 I am sharing you this variety of pasta available at Ralphs, Albertsons and Walmart.

Tip of the day (How to make Bhakhri/Indian Chapati crispy)

Bhakhri is Indian Gujarati traditional chapati made in mostly every house. Here I have tip to make Bhakhri more crispy especially when you prepare in United States. 

Bhakhri Flour is easily available in Indian Grocery Store, but what if you don't have it at your home and want to make crispy Bhakhri at home?

Just take Rava/Sooji/ Samolina with your wheat flour in equal proportion and add oil and salt as per your taste and check it out it will turn out crispy Bhakhri without use of Bhakhri flour.....

Try this recipe....

Chickpea (Chole/Garbanzo beans) Chaat

I am big fan of all different kind of chaat. In India chaat is very popular street food. I got a  canned garbanzo beans from the local store here in United States,  so thought of making chaat from it. You can also bring dry garbanzo beans and wash it and then pressure cook it and use it after it gets to room temperature. Whenever I make chat at home here quickly I remember of the street chaat which is available in India on street and enjoying with friends...... 

 I have made it very simple this Chickpea Chaat so that even person learning to cook can make it with just few ingredients or this is the easy option when you don't want to cook too much and you have all the ingredients on hand....

1 cup of washed and pressure cooked Chickpea

2 tablespoon tamarind dates chutney (available in Indian Grocery Store or you can prepare at home)

2 tablespoon mint coriander chutney (available in Indian Grocery Store or you can prepare at home)

6-7 pieces of boiled and peeled potato

Gram sev for garnishing (available in Indian Grocery Store or you can prepare at home)

Just mix the tamarind dates chutney, mint coriander chutney, boiled potatoes with chickpea and top it up with gram sev.

For making it more tasty you can also add tomatoes and yogurt at the time of mixing with Chickpea. Also you can sprinkle some chaat masala if you like.

Tip of the day (sugar syrup)

I have brought ready made Gulab-Jamun and found that what to do of the sugar syrup left out?  I want to make use of that left out sugar syrup. I thought of making two things.

• Shakkarpara/ Shakarpare by adding all purpose flour and butter to sugar syrup to make a dough and roll it thenafter frying in oil.
• Malpuva/ Sweet Chilla by adding wheat flour and allow to sit for some time and make small chilla on griddle.

Try this if you want to use your left over sugar syrup.

Egg-free Ice-cream (variety) available in United States

Along with the recipe I write it came to my mind why not share with you egg-free products available in United States so that the crowd like me would find easy in finding egg-free products. Hot summer days are going on and I thought why I should not share the ice-cream which are available in United States which are egg-free for those who do not take eggs in their diet.

When I came here and went for my first shopping of ice-cream and checked ingredients then I found that most of the ice-cream available in the market has eggs in it. After my 2-3 visit at the Walmart, Ralphs & Albertsons store and spending lot of time reading ingredients, at last I found out some of the ice-creams which I can have it to chill myself. 

• Magnum Ice-Cream (Like chocobar and choclate almond bar available in India)
• Breyers Ice-Cream (Some of the flavors does have eggs in it so please check before purchasing)
• Thrifty Ice-Cream (Some of the flavors does have eggs in it so please check before purchasing), available in scoop and waffle cone.
• Dreyers Ice-Cream- 1) Dreyers Grand Ice-cream  2) Dreyers Slow- Churned (some of the flavors does have eggs in it so please check before purchasing.
• Baskin Robbins Sunday (Some of the flavors does have eggs in it so please check before purchasing)

Magnum,Breyers and Dreyers Ice- Cream variety is available in Walmart, Ralphs, Albertson, Northgate Market and Stater Bros.

Thrifty Ice-Cream is available at Rite-Aid Store.

Roasted Corn Salad

Today I asked my husband what he want in lunch and he replied I want some salad. I thought let's make something new so he can enjoy his lunch in office. I checked my refrigerator and found out frozen whole kernel golden corn. So now lets make from this a roasted corn salad. Following are the ingredients which we need to make roasted corn salad:-

1. Take 1-1/2 cup of frozen whole kernel golden corn
2. 1 medium sized tomato de-seeded and finely chopped
3. 1 green chilly finely chopped (optional)
4. 1 lime juice
5. 2 tablespoon green and red bell pepper finely chopped
6. 2 tablespoon red onion finely chopped
7. 3-4 basil leaves  finely chopped
8. 1/2 teaspoon chat masala ( or as per taste) which is available in Indian Grocery Store
9. 1 teaspoon canola oil
10.  Cilantro finely chopped for serving
11.  Salt as per taste
12. 1 tablespoon Raw mango finely chopped

Take a non stick cookware preferably flat from bottom add oil in it and grease the pan with the oil with the help of paper napkin. Add frozen whole kernel golden corn to it and roast till you see dark brown spots on it or they become tender. Continuously stir the corn don't leave it just to get roast itself otherwise it will burn. Let roasted corn cool down completely and then add all other ingredients and mix it well. Top it with finely chopped cilantro. 

 Look at your salad how tempting it looks and enjoy it. You will feel really different from the traditional salad due to roasted corn in it.

Sometimes I serve this like roasted corn salsa with corn chips as an appetizer.

Left over tip (Wheat Flour Roti)

I feel glad to share this recipe as many of you might be finding hard to make something new from the left over food.

I have today some left over  wheat flour rotis. So today I am sharing with you how I use this left over rotis.

• I fry all the left over rotis and sprinkle some chat masala and salt(if required) on it and enjoy anytime.
• I take this rotis as small roll ups or you can put any stuffing of your choice like grilled vegetables or panner and make small rolls and can be served as dinner or lunch.
• Roti in buttermilk (Vaghareli Roti) can also be made with left over rotis. 
• Fried rotis can be broken into small uneven shapes and can be used in bhel mix instead of poori.

Split Green Gram Khichadi

Khichadi is very traditional recipe of India. It is made with very basic ingredients and it is very healthy. My mother used to make khichadi very often say about 2-3 times a week along with sabji and bhakri (Indian Chapati). 

Khichadi can also be made with pigeon peas split and skin taken out dal ( tuvar dal). I am sharing you recipe of split green gram khichadi. Both the dal are available in Indian grocery stores.

 First of all take 1 cup of rice and 3/4 cup of split green gram dal in bowl and wash it properly around 4-5 times. Take a pressure cooker and add 1-1/2 tablespoon of oil in pressure cooker add cumin seeds and allow it to crackle. Then add curry leaves and groundnut (with skin) about 5-6 pieces and add it and saute for some time, this both ingredients are optional. Then add washed dal and rice and add 3-4 cups of water "or" check the water level should be half of your first finger from the dal and rice level. Do it carefully don't burnt yourself, the water might get little hot. Add salt as per your taste and add 1/2 teaspoon of turmeric powder (haldi) and 1 teaspoon of chilly powder. You can adjust chilly powder as per your taste or you can handle chilly. Allow 4-5 whittsle. Allow the pressure cooker to cool down completely. Don't open until air is coming from the pressure cooker. Then open slowly and serve hot with a dollop of ghee (clarified butter) on it.

I serve this Khichadi with buttermilk, milk or Gujarati kadhi and papad. I feel little sleepy after having it due to ghee.... and so sometimes I enjoy eating Khichadi when I just want to cheat myself from work and get lazy........

Daily Bread Butter in different way

Hey guys I like bread butter too much in my breakfast. I can even eat it anytime, its my all time favorite so I try to make innovation in that sometimes.
This is more of Indian version of change in regular bread butter..... Take two slices of bread of your choice and apply butter on both sides of it, cut of 4 edges if you want and then on the sides where you have applied butter just sprinkle little cumin powder and salt (jiraru)  on it, first time sprinkle just little bit and then adjust according to your taste. Try this new version of bread butter with

Egg-free Organic Spaghetti available at...

It's weekend and I want to make something special for my husband today and I thought well lets make Spaghetti in white sauce. I really find it hard to find out egg-free spaghetti and pasta in USA when I came here. I used to go on reading ingredients whenever I go for grocery and one day I found out egg free organic spaghetti !!!!

 I found it in Sprouts Farmers Market and also in Costco Wholesale Market. It's 'Garofalo Organic Spaghetti'. Also check in Costco Wholesale Market for the pasta whichever you want those are also egg-free of the same brand.

This add to a lot more variety of pasta and spaghetti preparation to those who are like me " Not eating eggs".

I also used to make spaghetti in white sauce and then top with pineapple and and bake in oven. This is my husband's favorite dish so I make it often. Well this much for the day!

 

Whole Green Gram sprouts (Mung Sprouts)

When I feel like I don't want to eat vegetables and want some cereals then it got to my mind why not I should make whole green gram sprouts which can be used in salads and also can be served with roti or paratha.

In India my mother use to make sprouts by pretty long method but I found out an easy method to make sprouts from whole green gram. Here goes the method to make it........

First of all take the whole green gram (mung) 1 cup in a bowl then wash it properly with water. Then add water 1-1/2 cup of water to it or the mung should be soaked completely in water and little more than it. Then cover it with lid or you can take airtight container also. Allow it to soak for 7-8 hours, don't take out lid until then.  After 7-8 hours check your whole green gram and you will notice that most of the water is absorbed by the green gram, if all water is not absorbed then take out excess water. The skin of green gram is broken in some of them and a little small tail from gram can be seen  as well if a small tail is not seen don't worry it will be seen after further process. Mix all the green gram in the same bowl or container and then allow again it to rest for 5-6 hours and if possible mix in between and don't forget to cover lid after mixing. 

Your sprouts are ready after such long waiting and you will notice big tails from the green gram. You can cook and serve with roti or paratha or par boil it and use in salads. For extra flavour add lime juice to it when serving.

Refreshing Lemon Drink (Nimbu Pani) with a twist

It's summer time in United States and I am staying in California so we feel summer here like India...

These days whenever I go out for some grocery shopping or in the park and when I return home I am totally exhausted by the heat. I need something refreshing after coming home so this lemon drink feels me refreshed after having it.

I am sharing recipe for 1 serving. Take a bowl and add water measuring 1 glass, then add 2 tablespoon of shredded jaggery to it and mix well. Squeeze half lemon to it and add a pinch of salt and black pepper and mix it well. Your refreshing lemon drink is ready within no time. You can put it in refrigerator or add ice cubes for instant serving.

Try this drink and you will feel good after having it.

How to make Bread Crums at home

To make bread crums is very easy at home. I am not eating eggs so I took egg free bread and then placed it on plate. Allow it to dry naturally. It will take 2-3 days to dry out completely.  When u feel it's hard enough to bend it then with ur hand break it uneven. For getting crums churn this uneven pieces of bread  in mixture jar or food processor. Your bread crums are ready...

You can store it in airtight container for at least 15-20 days and use it.

Tip of the day (storing curry leaves for long time)

It's time for tip of the day

When you have brought curry leaves from the market and you are not going to use all of them at the same time or in 4-5 days then you and take out leaves from the stem and place it on kitchen paper towel and then allow it to dry down for 2-3 days and you will get dry curry leaves.  Store these dry curry leaves in airtight container or airtight bag. These dry curry leaves can be used for a month.

Sukhadi (Gor Papadi) Microwave Recipe

Hi, This is my first recipe which is Sukhadi, the most Gujarati traditional sweet or side dish which you can find in almost every Gujarati house.

 Traditionally it is made on stove in pan by first adding ghee (clarified butter/unsalted butter) when it melts then wheat flour is added. When you saute wheat flour for sometime your house will be filled with nice aroma of roasting wheat flour.... then add jaggery to the mixture and saute it for sometime and then take the mixture in greased place.

While in the microwave recipe it is very simple. I am sharing with you the basic recipe of Sukhadi. Take a microwavable bowl then add half cup of unsalted butter/ghee bring the ghee to room temperature or microwave it for one minute. Then add one cup of wheat flour and mix it and microwave it for two minutes then take out and check, if the wheat flour and ghee is mixed properly and the wheat flour has turned brown or start smelling good then its done otherwise put again this mixture in microwave for one to two minutes according to your microwave. If the mixture is mixed properly then add shredded jaggery of a little more than half cup and mix well after mixing it and then microwave it for thirty seconds and then the sukhadi mixture is ready. Take out mixture in greased plate which has little high corners allow the mixture to cool down a little bit and then with sharp knife cut in shape of diamond or square of your choice.

The time taken to make it depends upon your microwave. So adjust timings if needed/ required as per your microwave.

Try this recipe and make happy your dear ones by preparing for them.

 

My First Blog...

This is my first blog.... I came in US a year before and I would like to share all of you my style of making Indian Vegetarian Recipes in USA. I would also share with you the difficulty I  faced while finding egg free products and egg free menu items in restaurants and got through it and found out many things to eat egg free. In my next post I  will share you my recipes, egg free products where available in United States,  to use left over food and tips of cooking.