Thursday, 27 February 2014

Instant dhokli mix- 2

Last month I had shared Instant Gujarati dal dhokli (small Indian style pasta in sweet and sour dal) and an Instant dhokli mix-1 to make the dhoklis (Indian style pasta). Today I am sharing the second Instant  dhokli mix. Both these Instant mix are equally versatile and can be used in making variety of meals.

 Dhokli mix- 2 can be used to make dhokli pieces , fritters, various steamed dumplings (muthiya) using grated vegetables (like cabbage, bottle gourd, radish, carrots) or finely chopped greens (like fenugreek, spinach).

 WHY  make another dal dhokli mix ?

This Instant dhokli mix is used when you are making hand moulded dhoklis.
Hand moulded dhoklis  are thicker than the rolled out dhoklis and take longer time to cook.
So we are adding chickpea flour and semolina into the Instant mix along with the wheat flour.. 
Amount of oil added is slightly more than Instant dhokli mix-1.
The mix is slightly coarse ( grainy).
All the above factors helps the dhokli to cook well even though they are  thicker than the dhokli pieces prepared out of Instant dhokli mix-1.
This dough mix makes the dhokli slightly crumbly, less chewy and you will prefer this if you want your Dal dhokli to have something to bite into.

Ingredients for dhokli mix
  • 2 cup whole wheat flour (gehu ka atta / godhi hittu)
  • 1 cup fine or superfine semolina (upma rava or fine semolina called baarik rava / chiroti rava)
  • 1 cup chickpea flour (besan / chane ka atta / kadale hittu)
  • 2- 4 tsp red chilli pd (depends on how hot you want)
  • 1 tsp turmeric pd (haldi)
  • 2 tsp coriander pd (dry roast the coriander seeds on gentle heat, cool and powder)
  • 1 tsp thymol seeds (ajwain) (Chickpea is slightly hard to digest so adding this helps in easy digestion)
  • 1 cup oil
  • 1&1/2 tsp- 2 tsp Salt

Making the dhokli mix-

Take the wheat flour, semolina and chickpea flour in a dry bowl.
Add red chilli pd, turmeric pd, coriander pd,thymol seeds and salt. Stir with a dry spoon till every thing is evenly mixed.
Make a well in the center and pour oil into this.

Slowly mix this oil with the flour. Now remove the spoon.
We have to see that the oil coats the flour properly (This shortening of the flour is important.)
So rub the mixture with your finger tips till all the flour is coated with oil and looks
like bread crumbs.
You can also mix this in a food processor with 's' shaped blade.
Store this in airtight container in cool and dry place away from sunlight.
Use a dry spoon each time while you are taking out the flour.

1. French beans and green pea stir-fry with bishop's weed 

2. Instant Gujarati dal dhokli (small Indian style pasta in sweet and sour dal)

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Thursday, 20 February 2014

Instant minty potato toast (Pudinewale alu toast)

Sandwich is one of the favorite street food of Mumbai. We love to make them at home too and pack them in our lunch box. Sandwiches can be filled with so many different veggies, fruits and its preserves. But mashed or boiled potatoes with variety of masalas is popular with vegetarians.When these potato sandwiches are grilled they tastes and smells great.
In Mumbai, people love to buy grilled potato stuffed sandwiches as these are easy to carry while commuting, tastes great, are filling, stays well unlike others which tend to become soggy after a while. These sandwiches can be held in hand easily without worrying about things spilling out.

The filling in this sandwich is very easy to make and very basic. If you don't find instant potatoes you can steam them in rice cooker and mash them. Let it cool down a bit before you use them in the filling.
If you don't have electric toaster, you can toast them in the rice cooker too.


  • 1/2 cup (100 ml) Instant mashed potato flakes
  • 75 ml water
  • 1/2 tsp dried mint powder
  • 1/2 tsp garam masala or pulav masala or sandwich masala (I have used goda masala/ black masala )
  • 8 bread slices (If your bread is large then cut them into pieces to fit into the toaster)
  • 4 tsp tomato ketchup or any tomato based sauce
  • Salt 3/4 tsp

Optional ingredients-
  • Butter
  • 1/2 tsp black pepper pd (freshly ground peppercorns) or chilli pd
  • 1 small onion chopped fine (3 tbsp)-adding this gives a nice crunch in this sandwich.
  • 4 cheese slices

Tip- You can add 2 tsp Instant peanut powder masala into the filling instead of garam masala or chilli pd.

Making the potato filling-

Add water to instant mashed potato and mix.
To this add onion, mint powder, garam masala, salt and pepper.

 Assembling the sandwiches-
Do not wonder about the shape of the bread slices. I baked them in the bread machine. It is a large wheat bread.
Apply butter on one side of all the 8 bread slices.
Apply sauce on 4 of these buttered slices.

Arrange 2 tbsp potato filling on the buttered slices.
Put the cheese slice over the tomato sauce coated slices.
Take care to see that the cheese slices don't peep out of the sandwich as it will ooze out while grilling.
Cut the cheese slices to fit in.
Close the sandwiches.
You can brush the toaster plate with little butter. (sandwiches taste equally great with or without butter.
Grill the sandwiches in the toaster or grill plate. You can lock the toaster while grilling or toasting them.

Eat them with tomato sauce.

 We can use this potato filling for many other recipes. By little amount of variation in the ingredients we will create many more tasty food in this blog.

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Monday, 10 February 2014

Boiling rice in rice cooker and Instant Sambar saadham (Southern indian style one pot meal of rice & lentils)

After posting more than 50 recipes atlast I have come with a rice recipe. This post also contains step- by -step pictures to cook rice in the rice cooker.
With this cooked rice you can create a new one dish meal called Sambhar Saadham by adding few  ingredients into the rice cooker. Since cooking lentils take very long time in rice cooker we will be using Instant dal mix-1 or 4. Small pearl onions also called sambhar onions are similar to shallots, and these give this rice a unique aroma. If you don't find them just replace them with red onion.

Time- 30 mins
Servings- 2 , Yields about 3 soup bowls.


  • 1/2 cup (100 ml rice) any variety long grained or short grained, but avoid parboiled rice or brown rice, it will take long time to cook)

  • 2 tsp-1tbsp Madras Sambhar powder (you might have to adjust the quantity as every sambhar powder has different level of chillies)

  • 700  ml of Water = 300 ml water to cook rice + 200 ml to mix the instant dal mix and sambhar powder + another 250 ml may be needed to cook rice and to thin out the kitchdee
 For the tempering
  • 1 tbsp oil
  • 2 tsp cashew pieces
  • 10-12 pearl onions, frozen ones are fine too (slice off the top, peel and chop these into halves) or 1 small size red onion (sliced)


 1.Soaking rice- 

Take rice in a bowl add lots of water and stir. The water becomes white in color (turbid) due to starch content. Drain off this water. You can sieve this, if you find it difficult to drain water by decantation.
Soak rice for 10-20 mins in plenty of water and then drain the water.

Meanwhile you can do other preparations-

Chop the onions.
Soak the tamarind piece in 2 tbsp of water. (If you are using instant mix-3 then skip this step), after 10 mins squeeze it. You can strain this to obtain tamarind pulp, using the same strainer with which you had drained the rice. Keep this pulp ready.
Make a solution of Instant dal mix and sambhar pd in 200ml of water.

Heat oil in the rice cooker pan and put cashew pieces.
Cover with the lid and press 'cook' button. In a minute or two, the underside of the cashews become golden.

Remove the lid and add the onion pieces.

 Stir well and cover it back with the lid and press the 'cook' mode.  Fry till slightly golden.(about 3 mins).

Transfer these into a bowl, you will need this later for garnishing.

Don't wash the rice cooker bowl. If there is any oil drops on it's outside surface wipe it with paper towel (tissue paper).

Cooking rice-

Heat 300ml water in the rice cooker. Cover with the lid and press the 'cook' button.

When it is hot (takes about 2 mins) add the rice ( washed ,soaked and drained) into it.
Add 1/4 tsp oil into this. (This prevents overflowing). Cover the pan and continue cooking.

In 10 mins you will find lots of bubbles arising, and in next 5 mins the rice will cook and the cooker goes automatically to 'warm' mode when all the water is used up.

You rice is done.
But each type of rice has a different cooking time. So it's better to check the rice after 10 mins into cooking. If you find that the rice is still undercooked then-

1. If you want fluffy, separate grains you can add 50 ml water at this time and continue cooking for another 5 mins. This rice can be cooled and later stir fried into Lemon rice, or into many type of  Fried rice (Chinese,Thai etc), Tamarind rice, Tava pulav, Cumin rice (jeera rice) etc. in short basically for any dry rice dishes.

2. If you are preparing Bisi bele bhath, Sambhar saadham, or you simply want some soft rice to eat with dal then add 100 ml water to the rice after 10mins and continue cooking till done. Your rice will become soft. This soft rice absorbs all the flavors of the dal.

Preparing Sambhar saadham- 

When the rice has cooked (you can check this by pressing a few rice grains or even eat a few grains)
add sambhar powder, tamarind water, instant dal mix, all these dissolved in 200 ml water.

Also add 1/2 tsp salt. You might need another 100 ml water.

Boil for 10 mins covered with the lid. It will thicken by this time.

Switch off the cooker and stir well so that the rice doesn't get stuck at the bottom of the pan.
You can leave this rice in the cooker for another 20 mins in this 'switch off' mode.
This resting time allows the flavors to mingle.

Garnish the fried onions and cashews on top.
Top with 1/2 tsp ghee (clarified butter) to make it more tasty.

 Time saving tip-  
  1. You can add frozen mix vegetables (green peas, french beans, carrots, cauliflower) or pieces of pumpkin,  when you are boiling the water to cook rice. It will cook along with the rice.
  2. Peeling small onions is time consuming so I find it convenient to peel and freeze them.
  3. You can reheat this Sambhar Saadham in the rice cooker or microwave adding little water.

Check out the some recipes from my other blog- sameveggiemanyways.
You can cook these in rice cooker too.

Easy Kolhapuri masala -Kaanda lasun masala
This masala is used in various gravies and stir-fry.

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Saturday, 1 February 2014

Triangular wheat and banana pancake (aebelskiver or appe)

 Appliance- Toaster
                    Aebelskiver pan (electric ones are available)

Yield- 10-12 triangles or 18 aebelskivers (appe)


  • 2 long ripe bananas ( should be about 2 to 2/1/2 cups when roughly chopped into pieces)
  • 1/2 cup thick coconut milk or 1/4 cup grated fresh or frozen coconut
  • 1 &1/3 cup Instant egg-free aebelskiver or appe mix
  • 1 cup water
If your instant mix does not contain nuts, you can add
  • 1 tbsp chopped nuts such as- cashew, almonds, walnuts, pecans, pistachio or macadamia.

If you have not made the instant mix then add all the below ingredients into a bowl and mix them well.
  • 2/3 cup whole wheat flour (gehu ka atta)
  • 1/3 cup fine semolina (upma rava or superfine chiroti rava)
  • 1/3 cup brown sugar ( jaggery chopped fine or grated or powdered ones are available)
  • 2 cardamoms powdered
  • 1/2 tsp baking soda
  • 1/4 tsp salt


 Take the instant mix in a bowl. 
 Mash the banana.
 You can use an hand held blender to blend banana and  coconut milk. 
 If you are using grated coconut, then blend it with banana using 1/2 cup water.

1. Mix in the mashed bananas and coconut milk to the instant mix. Using water, make a thick batter of dropping consistency.

2. Switch on the toaster add a drop of ghee or small piece of butter on each triangle of the toaster plate.

3. Put 2 tbsp of batter in each triangle. I have put 1 &1/2 tbsp so they did not puff up as desired.

Put few drops of ghee or 1/4 tsp butter on each and close the toaster. Cook till golden (2-3 mins)

If  you put the right amount of  batter, your pancakes will rise and turn golden on both sides.

Since every toaster is of unique size adjust the batter by trial and error.


If the triangle pancakes do not turn golden then turn each to the other side and cook for one more
Use the same procedure to make aebelskivers (appe or paniyaram). Fill the moulds with batter till the top. Cover the pan with the lid. When it has puffed up, apply little ghee or butter and turn on to other side. Cook for 2 mins.
You can make these in the rice cooker too. Follow the procedure by which we had made the Savory Carrot cucumber onion pancakes.

You can eat them warm or at room temperature. Pack them for lunch too. 

 Unlike other aebelskiver or appe, these remain soft and spongy even when they have cooled down.

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Instant egg-free whole wheat aebelskiver or appe mix

2 cup whole wheat flour (gehu ka atta)
1 cup fine semolina (upma rava or superfine chiroti rava)
1 cup brown sugar ( jaggery chopped fine or grated or powdered ones are available)
6 cardamoms powdered
1.5 tsp baking soda
1/4 tsp salt

Sieve all the ingredients through a sieve with slightly bigger holes. This ensures even mixing and no bran from wheat flour or brown sugar or jaggery is left behind. Sieve these at least twice.
You can mix 3 tbsp of chopped nuts (cashew, almond, walnut, pecan, macadamia or pistachio) but it will reduce the shelf life of this mix.
Store this in an air tight container. Stays well for 2 months. Take care to use a clean dry spoon or cup while you take out this mix.

You can use this along with banana, jackfruit, mango etc to make-
1. Egg free pancakes in griddle or rice cooker (use the batter for making Banana aebelskiver but follow the procedure of Cucumber carrot pancakes for the method)
2. Wholewheat banana aebelskiver (Sweet appe or paniyaram) in aebelskiver pan or toaster
These remain soft even at room temperature.

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