Take ¼ cup of water in a bowl. Add Oil, Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Gram Flour and knead dough. It will become soft dough. Fill it in Kitchen Press machine with Vermicelli . Keep it a side.
For Curry:
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add boiled Fenugreek granules, Garlic Paste, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder and Salt. Mix well and cook on medium flame for 3-4 minutes. Add approx 2 glasses of water and Jaggery and boil it. When water starts to boil, using Kitchen Press machine, fall Gram Flour Vermicelli direct in boiling water spreading all over, not making heap. Continue cooking on medium flame until excess water steam away and Vermicelli is boiled well. It may take approx 8-10 minutes.
Take it in a serving bowl.
Garnish with Fresh Coriander Leaves.
Leave it to cool down to room temperature.
No Need to Miss Curry even on Non-cooking Day celebration…Shitla Satam…
Ingredients:
Spinach Puree ½ cup
Buttermilk sour 2 cup
Gram Flour 1 cup
Salt to taste
Cheese Spread 3 tbsp
Chilli Flakes ½ ts
Oregano ½ ts
Butter 1 ts
Garlic Paste 1 ts
Method:
Take Spinach Puree in a bowl. Add sour Buttermilk, Gram Flour and Salt. Whisk it well. Make sure of no lump.
Take prepared mixture in a deep round bottom pan. Put the pan on low flame. Cook it while stirring occasionally as needed to avoid lumps until mixture thickens.
Spread prepared thickened mixture on an open wide plate. Spread the Spread Cheese over it. Sprinkle little Chilli Flakes and Oregano. Leave it cool down for 10-15 minutes.
Cut in strips. Roll each strip. Khandvi is ready.
Heat Butter in a pan. Add Garlic Paste, Chilli Flakes and Oregano. When sautéed, pour this tempering on prepared Khandvi.
Serve Fresh and Hot to Enjoy the Real Taste of Spinach in Khandvi.
In a mixing bowl, take Oats Powder, Semolina, Spinach Puree, Green Chilli Paste, Ginger Paste and Curd. Mix well. Add little water as needful, approx ½ cup. Mix very well.
Leave it to rest for 10 minutes.
Then add Salt and Fruit Salt and mix well.
Grease steamer plate and bowls with Oil. Fill in greased plate and bowls with prepared mixture.
Preheat steamer for 5-7 minutes. Arrange prepared steamer plate and bowls inside the steamer.
Steam it for 10-12 minutes on high flame.
Remove plate and bowls out of steamer and keep a side.
For Tempering:
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Sesame Seeds, Curry Leaves and Dry Red Chilli. When crackled, pour this tempering on steamed Dhokla in the plate and bowl.
Cut Dhokla in the plate and remove from plate and bowls.
Serve hot with tomato ketchup or homemade green chutney.
In a bowl, take Rice Flour, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, crushed Curry Leaves, Tamarind Pulp, Sugar Powder and Salt. Add very little water. Mix well. Should become like thick paste.
In another bowl, take all ingredients for Topping and mix well. Keep a side for later use.
Cut peeled Raw Banana in a thin slice shape. Roll Banana slices in prepared Rice Flour mixture.
Deep Fry Spiced Banana slices. Spread on plain paper to get additional oil absorbed. Set on a serving plate.
Spread prepared Topping stuff on Banana slices on a serving plate.
Take Tamarind Pulp in a pan. Add Sugar and put pan on low-medium flame. Stir it occasionally. When Sugar is melted, remove the pan from flame and leave it to cool down.
Then, take it in a muddle bowl. Add Fresh Coriander Leaves, Fresh Mint Leaves, Black Salt Powder and Cumin Powder. Muddle it very well.
Then, take this well muddled stuff in a serving glass. Add 4-5 Ice Cubes. Pour Orange Juice to fill the glass up to ¾ and fill the glass to full with Aerated Water and 4-5 Ice Cubes.
Take Sugar with ½ cup of water in a pan. Put it on medium flame. When it begins to thicken, mix Cardamom Powder and Saffron threads and remove the pan from flame.
Sugar Syrup is ready. Keep it a side to use later.
For Jalebi:
Take Milk and grated Milk Khoya in a wet grinding jar of your mixer. Just churn it for 8-10 seconds. Take it into a bowl. Add Refined White Wheat Flour gradually while stirring very well to prepare thick and smooth batter with no lump in it.
Fill this batter in a piping bag and keep a side.
Heat Ghee for frying in a frying pan. From piping bag, pour batter in heated Ghee in a multi-circular shape. Make number of such multi-circular shaped Jalebi in heated Ghee.
Deep fry them on medium flame. Flip carefully to fry both sides of Jalebi. Deep fry to light brownish for soft Jalebi and light red for crunchy Jalebi.
When fried, remove from fry pan and immediately dip in prepared Sugar Syrup and arrange on a serving plate. Please don’t make heap.
Wash Rice and Skinned and Split Pigeon Peas very well and soak separately for at approx 2 hours.
Heat Ghee in a pan. Add Cinnamon, Clove Buds, Cumin Seeds and Asafoetida Powder. When spluttered, add Water, Turmeric Powder and Salt. Increase the flame to high. When it starts to boil, add Soaked Rice and Skinned and Split Pigeon Peas including their soaking water to have all their nutrients in Khichdi. Continue boiling on medium flame. Stir slightly occasionally only if needed to prevent boil over. It might take 8-10 minutes to get Khichdi cooked. Check Rice granules whether cooked taking little in a spoon from boiling Khichdi. When it is cooked, remove the pan from the flame and strain and collect strained water in a sauce pan or bowl to use further for Osaman.
Leave Khichdi in strainer for few more minutes to let excess water strained.
For Osaman:
Take the bowl of strained water of Khichdi. Add Buttermilk. For best taste, keep volume of strained water and buttermilk equivalent.
Heat Ghee in a pan. Add Cinnamon, Clove buds, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Cinnamon Leaf, Curry Leaves, grated Ginger and chopped Green Chilli. When crackled, add Gram Flour and mix very well. Please don’t leave any lump of Gram Flour.
Add prepared mixture of strained water of Khichdi and Buttermilk. Add Turmeric Powder, Red Chilli Powder, Jaggery and Salt. Boil it well while stirring occasionally to mix everything very well.
Remove it in a serving bowl.
Sprinkle Fresh Coriander Leaves.
For Serving:
Fill prepared Khichdi in a small plastic or glass bowl to full. Press lightly with a spoon to level the top surface. Cover this bowl with a serving plate facing down on the bowl. Turn it over carefully holding the plate and bowl tightly together. Pick the bowl slowly.
Yes, that’s it. Nicely shaped Khichdi heap is served beautifully on the plate. Keep a bowlful of prepared Osaman a side of the plate.
Serve Hot with Roasted Papadam and a Glass of Fridge Cold Buttermilk.
