A perfect fusion style breakfast or evening snack can be dished out quickly with some leftover Gujarati special Khaman Dhokla. It tastes simply awesome and will disappear in no time. Enjoy it with some spicy chili garlic sauce instead of coconut chutney and see the difference. It tastes so yummy. So check the step by step pictorial recipe to prepare it.
Leftover dhokla is a great headache and not knowing what to do, we end up reheating the same and having it again the same boring way. So try making a South Indian style upma and relish it as and when desired. It is not only simple but an easy recipe to make.
With the addition of just a few tempering, you end up with a fusion recipe to enjoy. You can also pack for a lunch box meal or serve as an after school snack. It is both healthy and wholesome.
- 2 cups crumbled dhokla
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1-2 whole dry chilies, broken
- 1 sprig curry leaves
- 1 tsp. urad dal (split black gram)
- 1 tsp. rice
- 1-2 green chilies, slit
- 2 tbsp. roasted peanuts
- salt to taste
- 1 tbsp. sambar powder
- 1-2 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, dry chilies, green chilies, curry leaves, peanuts, urad dal and rice.
Sauté for a few seconds and add the crumbled dhokla, salt and sambar powder. Stir fry on a medium flame for 2-3 minutes.
Switch off the flame and add the coriander leaves and fried onion. Toss well and serve just as it is or along with coconut chutney for a simple and sumptuous breakfast.
Heat oil & temper with mustard seeds. Then add cumin seeds, dry chilies,
green chilies, curry leaves, peanuts, urad dal & rice.
Add crumbled dhokla, sambar powder & salt. Sauté on a medium flame
for 2-3 minutes.
Switch off the flame & add coriander leaves & fried onion.
Serve as it is or along with coconut chutney for a simple & sumptuous breakfast.
This is a very common breakfast item in South India, but can be had for lunch or dinner too. It is both spicy and tangy and is sometimes served in temples as offerings. Very yummy and easy to prepare, it is often carried along while travelling and also as a lunch box meal. So it is a very good way to use up your leftover cooked rice. Best had with some fried / roasted papads or chips. So check out the step by step pictorial recipe to prepare this simple comfort food.
To dry roast & grind -
- 2 tsp. chana dal
- 1 tsp. urad dal
- 1 tsp. whole coriander seeds
- 1/2 tsp. cumin seeds
- 1/2 tsp. peppercorns
- 1/4 tsp. fenugreek seeds
- 4-5 dry red chilies
- 1 tsp. sesame seeds
Other Ingredients -
- 2 cups cooked rice
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 2 dry red chilies
- 1/4 tsp. asafoetida (hing)
- 1 tsp. urad dal (split black gram)
- 1-2 green chilies, slit
- 2 tbsp. peanuts
- 1 sprig curry leaves
- 1/2 cup tamarind pulp mixed with some water if preferred
- salt to taste
- 1/2 tsp. turmeric powder
- coriander leaves to garnish
Mix the ground spice powder with the rice and a pinch of salt. Keep aside.
Heat oil in a pan. Temper with red chili and mustard seeds. After it stops spluttering, add the asafoetida, urad dal, green chilies, peanuts and curry leaves. Sauté for a few seconds.
Now add the turmeric powder, tamarind pulp and salt to taste. Simmer till the oil separates.
Add the rice and combine everything well. Stir fry for 2-3 minutes on a medium flame.
When done, switch off the flame and garnish with coriander leaves. Serve with papad or chips for a great comfort meal.
The ground spice powder.
Mix ground spice powder with rice & a pinch of salt. Keep aside.
Heat oil & temper with red chili & mustard seeds. Then add asafoetida,
urad dal, green chilies, peanuts & curry leaves. Sauté few seconds.
Add turmeric powder, tamarind pulp & salt to taste. Simmer till the
oil separates.
Add rice & mix well. Stir fry for 2-3 minutes.
Switch off the flame & garnish with coriander leaves.
Serve with papad or chips for a great comfort meal.
A nice way to introduce these lovely colourful chili peppers as appetizers. Do not forget to serve them with some green chutney for a real visual treat. I stuffed them with paneer and few interesting ingredients that I could lay my hands on. So it is a great party recipe and a sure hit. You can make a non-veg. version too with some chicken / mutton mince. So check the step by step pictorial recipe to prepare this delicacy.
Two secret ingredients that I added are some powdered hajmola for a bit of a tang in place of chaat masala and powdered makhana, besides other basic ingredients. They turned out very yummy. You can make them healthy by grilling them in the oven to perfection.
Ingredients -
- 10-12 chili peppers
- 2 tbsp. oil
- green chutney to serve
Stuffing -
- 2-3 tbsp. fresh grated coconut, dry roasted
- 2 tbsp. roasted peanuts, coarsely ground
- 1 tsp. hajmola, powdered
- 2 tbsp. makhana, powdered
- 2 tbsp. fried onion
- 1/2 tsp. red chili flakes
- 2-3 tbsp. coriander leaves, chopped
- 1 tsp. kasuri methi, crushed
Tempering -
- 1 tbsp. oil
- 1 tsp. garlic, chopped
- 2 green chilies, chopped
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. fennel powder
- 1 tsp. garam masala powder
- 100-150 gms. paneer, mashed
Make a slit in the centre of each chili pepper and clean it well. Keep them aside.
Tempering - Meanwhile, heat oil in a pan. Saute the garlic and green chilies for a few seconds.
Now add all the dry spices and mix well. Add the paneer and saute for 2 minutes. Switch off the flame and allow it to cool down.
Stuffing - Mix the paneer with the rest of the ingredients mentioned under stuffing and keep aside.
Stuff the chili peppers with the paneer stuffing. Heat oil in a pan and arrange all the stuffed chili peppers. Sprinkle some salt and cook, covered on a low to medium flame for 2 minutes.
Gently flip them over and cook the other side too till done. Switch off the flame and serve them as appetizers with some green chutney.
Make a slit in the centre of each chili pepper & clean it well.
Heat oil & saute garlic & green chilies for a few seconds.
Add all the dry spices and mix well.
Add paneer & sauté for 2-3 minutes. Switch off the flame & allow it to
cool down.
Mix paneer with rest of the ingredients mentioned under stuffing and
keep aside.
Stuff the chili peppers with the paneer stuffing.
Heat oil & arrange all stuffed chili peppers. Sprinkle some salt & cook,
covered on a low to med. flame for 2 minutes.
Gently flip them over & cook other side too till done.
Serve them as appetizers with some green chutney.
This is a simple and a quick Bengali homemade style radish stir fry cooked along with some prawns. It is a dry recipe where I gave a tempering of kalonji (nigella seeds), fresh chilies and asafoetida in mustard oil. For a veg. version, vadi / dried lentil dumplings can be added.
The garnishing of coriander leaves along with some raw mustard oil to the end product gives a nice mustardy flavor and an authentic touch to this dish. It is best relished with only and only hot steamed rice. So check out the step by step pictorial recipe to prepare it.
Mulo in the Bengali lingo is radish and Chingri is prawn. So this recipe is a jugalbandi of both these two key ingredients.
This is a great comfort food that is especially relished for lunch with hot steamed rice. But there is no harm in having it with roti /paratha.
- 3-4 radish, grated
- 3 tbsp. mustard oil
- 10-12 prawns, cleaned & tail intact
- 1 tsp. nigella seeds
- 2-3 green chilies, slit
- 1/4 tsp. asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1/2 cup coriander leaves, chopped
Heat 2 tbsp. oil in a pan and fry the prawns slightly till it changes colour. Drain and keep aside.
Temper the same oil with nigella seeds, green chilies and asafoetida. Saute for a few seconds.
Add all the dry spices, followed by the grated radish. Mix well and stir fry till well cooked and dry.
When done, switch off the flame. Add the coriander leaves, fried prawns and remaining raw mustard oil. Give it a stir and serve, preferably with hot steamed rice.
Heat 2 tbsp. oil & fry prawns till it changes colour. Drain & keep aside.
Temper same oil with nigella seeds, green chilies & asafoetida. Sauté
for a few seconds.
Add all the dry spices.
Add grated radish. Mix well & stir fry till well cooked & dry.
Add coriander leaves, fried prawns & 1 tsp. raw mustard oil. Give it a stir.
Serve, preferably with hot steamed rice.
This is a typical Bengali style carrot curry that is very simple and easy to dish out. In this veg. version, you can also add some bori (vadi / dried lentil dumplings) or few boiled chickpeas if you prefer. Few prawns does wonders to the non-veg. version. It is best enjoyed with plain steamed rice or as a side dish with chapatti / paratha. So check out the step by step pictorial recipe to prepare this healthy dish.
Chechki means dry, so the carrot is grated and tempered with nigella seeds, green chilies and asaofetida. It is then stir fried with all the dry spices and garnished with coriander leaves and ghee. The latter can be substituted with raw mustard oil and kasundi (mustard paste) for an authentic touch.
So if you are looking for something healthy and simple, this carrot chechki is just perfect. You may also roll up in a chapatti / paratha and enjoy as a lunch box meal or as a quick snack. It can also be enjoyed as a sandwich too, if you prefer.
- 2-3 carrots, grated
- 2 tbsp. oil
- 1 tsp. nigella seeds
- 2-3 green chilies, slit
- 1/4 tsp. asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1 tsp. roasted coriander powder
- 1/2 cup coriander leaves, chopped
- 1 tsp. ghee
Heat oil in a pan. Temper with nigella seeds, green chilies and asafoetida. Sauté for a few seconds.
Add all the dry spices and mix well. Then add the grated carrot. Give it a toss and stir fry on a medium flame for 4-5 minutes.
When done, switch off the flame and add the coriander leaves and ghee. Give it a stir and serve with plain steamed rice or as a side dish with chapatti / paratha.
Heat oil & temper with nigella seeds, green chilies & asafoetida. Sauté
for a few seconds.
Add all the dry spices & mix well.
Add grated carrot. Toss well & stir fry on medium flame for 4-5 min.
When done, switch off flame & add coriander leaves & ghee.
Serve with plain steamed rice or as a side dish with chapatti / paratha.
