Instant Palak Dhokla – Vegan Spinach Dhokla

 

Dhokla is a famous Gujarati steamed savory cake made up of base ingredient besan (chickpea flour). This is a vegan, healthy, protein & iron-rich Spinach Dhokla recipe. This dhokla recipe is a no onion no garlic preparation.

Dhokla is a staple snack of Gujarat. Gujarati cuisine is famous for its khatti meethi (sweet & sour) dishes like dhokla, paatra, kachori, khandvi, thepla, kadhi and the list is endless. Though originating from Gujarat, this snack is popular all across India. People of all age groups from kids to elders, love munching upon these soft & spongy dhoklas along with coriander – tamarind chutney, khatti meethi imli chutney or with tomato ketchup.

Breakfast for me is an important meal for the day. I cannot skip my breakfast ever and alway try to make it every day. Homemade dhokla is my go-to breakfast item when in a super rush during hectic mornings!

Dhokla is a healthy Indian savory lentil cake mostly served during breakfast or as an evening snack. Packed with proteins, this spongy savory cake is diabetic-friendly too! This is such a versatile recipe that, every household has its own version of making this dhokla.

All across India, you will find farsaan shops (sweet shops) selling these nutritious soft spongy dhokla early in the morning and in late noon or evening.

Dhokla available in shops have lots of nice crunchy tadka (tempering) of mustard seeds, sesame seeds, cumin seeds, green chillies, fresh scrapped coconut and coriander leaves (cilantro) drizzled on it. The mustard & sesame seeds give a nice nutty texture to this dhokla.

Dhoklas are easy and quick to make. They have a mild sweet and mild tangy taste. These are steamed in a dhokla or idli steamer with minimal oil.

Get Detailed Recipe Here

Kurkurit Kanda Bhaji | Onion Fritters | Onion Pakoda

 Kurkurit Kanda Bhaji also known as Onion Pakoda / Onion Fritters is a fried crispy and spicy Indian snack made using sliced onions that are covered with besan (chickpea flour) along with herbs and spices and deep-fried till golden brown. This is a vegan and gluten-free recipe.

Monsoon is just around the corner! A perfect excuse to indulge in a deep-fried snack! isn’t it? In India, onion fritters are a much-loved snack during monsoon served with spicy coriander mint chutney or tomato ketchup along with a hot cup of ginger tea or coffee.

These are known by several names depending upon region to region such as Kanda bhaji, pyaz ke pakode, onion pakoda, kanda bhajiya, onion bhaji to name a few. This Onion fritters can be made in a jiffy with basic minimal ingredients that are easily available in your home. No fancy ingredients required!

Not only during monsoon, but these fritters are also commonly prepared for evening snacks or as a side dish during meals. Each household has its unique version of making these fritters.

These onion fritters are delicious in taste and very addictive. Onion pakoda are crowd-pleasers. In the evening you will find a long queue in front of food carts selling these tasty, hot and crispy fritters along with fried salted chillies and dry or wet chutney.

Making onion fritters does not take a lot of time, this recipe can be done within 30 minutes. These onion fritters when fried to golden brown turn crispy from outside and soft from inside. These pakoda makes the best appetizer for Birthday parties, get-together or to entertain your guest when they drop by unannounced.

Get Detailed Recipe Here

Maharashtrian Pithla Recipe | Jain Pithla - No Onion No Garlic Pithla

 Pithla is a traditional Maharashtrian Curry made up of Besan (gram flour) and onions. Pithla is a vegan and gluten-free dish and is popularly served with Bhakri (flatbread) along with thecha (green chilli chutney) and raw onion.

Pithla is an authentic Maharashtrian dish from the west coast region of India. Making pithla is super easy and it gets ready in under 20 minutes. It is a staple food of Maharashtra and every household has its own unique way of making this recipe. It is mostly served with plain rice, chapati, roti, or bhakri.

This is such an easy and versatile recipe, that you can tweak it according to your taste buds. The traditional pithla is made using lots of finely chopped onions that are sauteed in oil and then the paste of besan (chickpea flour) is added and cooked on high flame. Using only two basic ingredients this pithla is regarded as one of the most loved comfort food all across Maharashtra.

There are numerous ways of making this pithla. You may add finely chopped onions and coarsely crushed garlic pods in the tempering that enhances the taste of this dish. Normally at home, we make pithla with only finely chopped onions and lots of fresh coriander leaves (cilantro).

It’s a great dish to make when you run out of vegetables and want to enjoy a nice comfy meal.

Get Detailed Recipe Here

Methi Puri - Fenugreek Puffed Fritters

Methi (Fenugreek) enhanced puris, deep-fried and served with pickle/curd or along with a hot cup of tea! These puris are irresistibly yummy and filling too. An integral part of Indian cuisine, these puffed delicacies are prepared from whole wheat flour by adding green leafy veggies along with spices and then deep-fried to a golden brown, eaten along with literally any vegetables, curries and sweet dish. These are easy to make and much loved by children as well as adults. 

Ingredients: (Serves 3)

• 1 Bowl Methi Leaves (Fenugreek) finely chopped

• 2 Bowls Wheat Flour

• 2 tsp Red Chilli Powder (adjust as per taste)

• 1 tsp Sugar

• 1 tsp Coriander Powder

• 1 tsp Cumin Powder

• Salt as per taste

• Water for kneading the dough

• Oil for frying

Method:

• In a mixing bowl, add finely chopped methi leaves, wheat flour, red chilli powder, cumin and coriander powder, salt, sugar.

• Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead a stiff dough.

• Drizzle little oil over the kneaded dough. Cover and let it rest for about 30 minutes.

• After resting the dough, grease the rolling board with oil & roll out puris into 3" diameter circle.

• Roll the puris a little thick and deep fry in hot oil. Fry from both sides till golden brown.

• Transfer the puris onto an absorbent paper to drain excess oil.

• Methi Puri - Fenugreek Puffed Fritters are ready.

• Serve hot with a cup of tea or with your favourite pickle or vegetable or curd. 

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Vegetable Pan Pizza

Weekend special recipe this time was the Cheesy deliciousness with crunchy veggies!!! An utterly mouthwatering home made vegetable pan pizza!!! 

Ingredients: (Serves 2)

• 2 Storebought Pizza Base

• 4/5 Garlic Cloves roughly crushed

• 3 Onions roughly chopped

• 2 Tomatoes roughly chopped

• 2 Big Capsicum roughly chopped

• 1 tsp Red Chilli Powder

• 1 tsp Black Pepper Powder freshly crushed

• Salt to taste

• 2 Cups Sweet Corns boiled

• 2 tbsp Pizza Sauce per Pizza Base

• Chilli Flakes as per requirement

• Mixed Italian Herbs as per requirement

• 1tsp Butter per Pizza Base

• Mozzarella or Processed Cheese as per preference 

• 2tbsp Oil

Method:

• In a pan heat oil and add roughly crushed garlic and saute for 30 seconds, to this add onion, tomatoes & capsicum and saute on medium flame for 10 minutes.

• Now add red chilli powder, salt, black pepper powder and saute till vegetables are half cooked. Switch off the flame and let the veggies cool off.

Assemble:

• Take pizza base and spread pizza sauce.

• Now evenly spread the vegetables over the pizza base.

• Add handful of cooked sweet corn over the vegetables and sprinkle chilli flakes, Italian herbs and pinch of black pepper powder.

• Grate the cheese over the vegetable topping.

• In a deep non stick pan, add a teaspoon of butter and spread across the pan, transfer the pizza base into the pan.

• Cover the pan and let the pizza roast on lowest flame for about 12-15 minutes or until the cheese melts and base becomes crisp.

• Keep on checking the pizza occasionally.

• Once the base is crisp from bottom and cheese has melted, transfer pizza on chopping board & cut into triangles.

• Vegetable Pan Pizza is ready.

• Serve hot.

Note: 1) Either you can roughly chopped the veggies in cubes or lengthwise.

2) Also if you like to have more crunchy veggies then no need to cook them, directly place them on the pizza base.

3) You can add vegetables as per your choice.Mushrooms, baby corns, broccoli etc.

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Dal Makhani

This dhaba style curry takes Me back in the lanes of My childhood memories when this was the only dish that I used to order in restaurant along with butter nan which I used to love being a pure vegetarian then! That taste, the texture, the smell... it was divine. It was almost impossible to get the same taste when I tried to prepare this dhaba style dal makhani at home.... until I tried this beautiful recipe shared by one of the lovely food blogger Shreya A.Tiwari.

That was it guys!!! A key to a mind blowing dhaba style dal makhani recipe. When I tried Shreya's recipe it just blew my mind!! It was hard to believe that with such minimal ingredients this versatile dish was so easy to prepare. I couldn't thank Shreya more for sharing such an amazing recipe. 

Ingredients: (Serves approx.3)

• 1 Cup Whole Black Urad Dal (Whole Black Gram Lentils)

• 1/4th Cup Rajma (Kidney Beans)

• 4 tbsp Butter

• 1/4th tsp Hing (Asafoetida)

• 1/2 tsp Turmeric Powder

• 1 1/2 tsp Kashmiri Red Chilli Powder or Paparika 

• 2 Black Cardamom

• 1 Green Chilli finely chopped

• 2 tbsp Ginger Garlic Paste

• 2 Medium Sized Onion finely chopped

• 1 Tomato finely chopped

• 2 tsp Coriander Powder

• 1 tsp Cumin Powder

• 1/2 tsp Fennel Powder (Saunf Powder)

• 1/2 tsp Garam Masala

• 1 tsp Sugar

• 3 tbsp Cream

• 1/4th Cup Coriander leaves 

• Water as per gravy preference

• Salt to taste

Method:

• Soak urad dal (black gram) & rajma (kidney beans) for 7-8 hours or overnight.

• Then pressure cook the lentils adding salt and 2 cups of water till 6-7 whistle. Let the pressure from the cooker release on its own. Then with a masher slightly mash the lentils.

• In a sauce pan add butter. Once butter is warm add hing, black cardamom, finely chopped green chili, ginger-garlic paste and chopped onions.Cook onions till they are slightly golden brown.

• Now add the spices coriander powder, cumin powder, fennel powder, red chilli powder & turmeric powder. Mix well. Add finely chopped tomatoes and cook them till they are tender and oil starts to separate from the mixture.

• Add salt, sugar & garam masala, mix well. Add the mashed lentils and water as per the thickness of the dal you prefer. Let the dal boil for 7-8 minutes.Keep on stirring occasionally.

• Now add cream and let the dal boil for 10-15 minutes on low flame. Adjust the consistency of the dal and check for seasoning.

• Dal Makhani is ready.

• Garnish with chopped coriander leaves, cream and a dollop of butter.

• Serve hot with flat bread of your choice or with rice.