Friday, May 7, 2010


* sour yogurt - 1 Cup
* water - 3 cups
* 1 tsp Sugar(optional)
* 2 green chillies
* 1/2 tsp salt
* pinch asafoetida(hing)
* pinch turmeric powder

For tempering
* 1 tbsp oil
* 1 tsp mustard seeds
* 1 tsp Sesame seeds
* 2-3 whole green chillies
* 8-10 curry leaves
* 2 tbsp coriander leaves-chopped
* 1/2 cup coconut-grated

1. Grind the ginger and green chillies together to a paste.
2.take gram-flour in a deep heavy based pan and add garlic and chilly pest, salt, Sugar, asafoetida, turmeric powder, Yogurt and stir/mix with hand grinder, make it smooth lump-free batter.(Add little bit water)
3. Add water and place pan over high flame. Allow it to boil and stir continuously till a paste-like consistency appears. Since the mixture splatters a lot, be careful and avoid scorching by adjusting the flame.
4. With the help of rubber spatula, spread the mixture on an un-greased surface in thin layers and leave it to cool.
5. While it cools, heat oil in a small pan, add mustard seeds, Sesame seeds, curry leaves and whole green chillies.
6. When cool, cut this layer into strips of your wish. Roll up each strip like a scroll, as firmly as you can, without breaking them, and arrange on to a serving dish.
7. sprinkle temper over the Scrolls.
8. Garnish with coriander leaves, coconut and serve.

Thursday, May 6, 2010



1 cup semolina (not too fine)
3-4 cashews broken
1 tsp. udad (black) dal
1/2 tsp. each cumin and mustard seeds
1 stalk curry leaves
1 tsp. coriander chopped
3 green chillies chopped
1 onion chopped coarsely
2 tbsp. oil
1 tsp. ghee
1 tsp. lemon juice
salt to taste
2-3 cups boiling water
few tomato slices


1. Heat oil in a heavy pan.
2. Add the cashew, seeds, dal and fry on low till light golden.
3. Add the green chillies, curry leaves and onions. Stir and saute till the onions are pink.
4. Add the the semolina and stir continuously till the semolina gives out a nice aroma.
5. Takes about 7-8 minutes to roast the semolina on low.
6. Add the salt and stir. Carefully pour in 2 cups boiling water and stir well.
7. Use a long handled ladle for stirring to keep away from the spluttering.
If it feels too dry , add more water and stir. Keep on low and simmer for 2-3 minutes.
8. Add ghee, lemon juice and coriander and mix well.
9. Mould into a greased cup and unmould onto serving plate.
10. Decorate with tomato slices.
11. Serve hot with steaming coffee or tea.
12. Can accompany with green chutney or sauce.

Variation: Add some grated carrot or peas along with the onions if you are a veggie buff.

Tuesday, May 4, 2010

Dal Khaman (Dhokala) Recipe

Channa Dal - 2 cup
Udad Dal - 1/2 cup
Salt - As per test
Sugar - 1 tablespoon
citric acid - 1 teaspoon
turmeric powder- 1/4 teaspoon
baking soda- 1/2 teaspoon
Water - 4 cup

For the tempering
Coriander leaves
Muster seeds - 1 tea spoon
Oil - 2 Table spoon
sesame seeds - 1/2 teaspoon

For Making Chutney
Coriander leaves
Green chilly - 4
garlic and ginger pest - 1/2 tea spoon
sugar - 1 table spoon
grated coconut - 2 table spoon
salt - as per test
khaman(dhokala)- 1 Piece

Note-First Make Khaman and then prepare for chutney


1. Soak Udad Dal and Channa Dal Overnight
2. Grind these Dal like Idly batter
3. Keep this batter for 6 hour
4. Add salt, citric acid, sugar, turmeric powder, baking soda into batter and mix it well by hand in one direction
5.When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
6. For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeds, green chillies. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas. sprinkle grated coconut and chopped coriander leaves on it
7. Cut into Square pieces

Green chutney Method
Grind above mentioned ingredients into mixture.

Serve hot Dhokala with Green chutney