SwadHindustankaa by shetal shah

On World Food Day let's decide Eat healthy and Stay Healthy.

Methi & jowar sweet poteto thepla recipe by Shetal Shah

Thepla is popular gujrati snack. It’s mostly made using whole wheat flour & veggies like methi , dudhi.
Today we are going to prepare methi thepla using jowar(sorghum) flour .
Sorghum is gluten free , rich in fibre ,help in controlling blood sugar .

To make it soft & easy to roll we use sweet poteto.
As sweet poteto are natural source of vitamin A , helping the body fight off infections.

Methi ( fenugreek leaves) is green leafy vegetables , has lots of benefits. It also helps in balancing lipid level.
So overall this is very healthy recipe.

Ingredients 1 cup 250 ml
1. Methi leaves chopped 1 cup
2. Sweet poteto boiled grated 1 cup ( 2 small size , boiled in water with 3 whistles)
3. Jowar flour 1.25 cup
4. Coriander cumin pdr 1 tbsp
5. Red chilli Pdr 1 tsp
6. Turmeric pdr 1/4tsp
7. Salt 1 tsp
8. Ghee/oil to apply over thepla
9. Seasme seed 1 tsp ( for calcium )
10. Green chilli ginger garlic paste 1 tbsp .

Method
1. In a bowl mix all above ingredients except oil / ghee .
2. Add water to knead dough .
3. It takes around 1/2 to 3/4cup of water depends on moisture present in methi & sweet poteto .
4. Knead it for 5-7 min till it becomes smooth .
5. Immediate roll it thepla( like paratha or roti) .
6. Jowar is gluten free thts why there is possibility that after rolling 2-3 inch border may gets break. In tht case apply water all over edges make is smooth then again roll it using little flour .
7. Cook both side on tawa .
8. Apply ghee ( I use ghee) .
9. Serve hot with achar , curd .

Sonth ( dry ginger pdr ) chutney recipe by shetal shah

Sonth chutney also known as quick meethi chutney , as it requires hardly 5 minutes to prepare.

This chutney is used in Chat like ragda pattise , dahi bhalla , various pakoda chat...by street vendors.

Ingredients
1. Amchoor ( dried mango pdr ) 2 Tbsp
2. Sugar / Jaggery pdr 4 Tbsp
3. Roasted crushed jeera 1 tsp
4. Red chilli Pdr 1/2tsp
5. Pink salt ( kaala namak) 1/2tsp
6. Garam masala pdr 1/2tsp
7. Sonth ( dry ginger pdr ) 1/4 Tsp
8. Water 1/2 Cup

Method
1. Except sonth add everything in water, bring it to boil .
2. Boil on low flame for 2-3 min .
3. Turn off flame , add sonth pdr.
4. Mix well. Cool down .
5. Use as required.

Malai kofta recipe by Shetal Shah

Malai kofta sabji can be prepared in two ways based on type of gravy.
Today we are going to prepare malai kofta in sweet ( white ) gravy. This is traditional way to to prepare malai kofta. It’s quite rich gravy.

Ingredients for gravy, 1 cup 250 ml
1. Cashew nut & melon seed 1/4 Cup each
2. Onion 02 small
3. Khoya 50 gm
4. Green chilli 02 slit
5. White paper Pdr 1 tsp
6. Salt , sugar 1 tsp
7. Green cardamom pdr 1/2tsp
8. Water + milk 1 cup
9. Fresh cream 1/4 Cup optional

Method to prepare gravey
1. Boil cashew, magaj(melon) seed , onion in water for 10-15 min.
2. Cool down , strain , grind it to smooth paste.
3. In a pan take butter & oil , add khoya saute for 4-5 min .
4. Add white paste cook for 7-10 min add white paper Pdr , green chilli , elaichi pdr , milk water boil for 5-7 min.
5. While turning off flame add salt & sugar mix well .turn off gas.

Ingredients for malai kofta
• Paneer 200 gm
• Khoya 50 gm
• White paper Pdr 1 tsp
• Green cardamom pdr 1/2tsp
• Maida &corn flour each 2tbsp or less depends upon moisture.
• Salt 1tsp

Method to prepare malai kofta
• Mix all above ingredients, mix well so that no lumps are formed.
• Prepare small lemon size balls.
• Deep fry on low heat in oil.
• Don’t fry till golden brown, here it should be white in colour.

Assembly
• In a gravey add kofta cover and cook for 2-3 min
• Serve hot with roti , naan.

Kadha prasad recipe by Shetal shah

Kadha prasad also known as aate ka halva. This is one of the simple recipe prepare using basic ingredients.

Ingredients 1 cup 250 ml size
1. Aata ( whole wheat flour) 1 cup
2. Ghee 1 cup ( but here I took 3/4 Cup )
3. Water 1 cup
4. Granulated sugar 1 cup

Method
• Take thick bottam heavy big kadhai.
• Add ghee, let it melt, keep flame low.
• Now add aata , mix well , keep flame low , keep stirring.
• Cook for almost 20 min..tilll colour changes and it gives nice aroma.
• Add little water at a time , mix well.
• When water gets evoparated , add sugar.
• Mix well cook for 5-7 min till sugar gets dissolve and ghee seperated from side.
• Serve hot.

Tandoori masala recipe by Shetal shah

Tandoori masala made using freshly ground whole spices gives nice aroma and we can always benefit nutrients from it.

Here we are preparing tandoori masala in small quantity that’s why ,we are roasting everything in one batch. But if one wish to make in large quantity then it’s always good to roast separately as roasting time for each ingredient is different.

Ingredients 1cup 250 ml size
1. Black papercorn & clove 1/2Tbsp
2. Fennel seed & fenugreek seed 1/2tsp
3. Mace 1 blade
4. Cinnoman stick 02 inch
5. Cumin seed 1 Tbsp
6. Coriander seed 2Tbsp
7. Green cardamom 03 no.
8. Bedgi / Kashmiri mirch 05
9. Normal dry chilli 05
10. Ginger pdr 1 Tsp
11. Turmeric 1 tsp
12. Garlic pdr ( optional) 1 tsp

Method
• Remove stem of red chilli, break in to 2 piece.
• Dry roast in pan for 1-2 min.
• Add rest all above ingredients except turmeric &ginger pdr .
• Dry roast on low flame for 4-5 min.
• Cool down completely , blend it to pdr.
• Add ginger & turmeric pdr ,mix well.
• Fill it in air tight container.

Mirchi & Batata bhajii recipe by Shetal Shah

Bhajii is nothing but pakoda. This is popular in street of Mumbai , it goes well with dry garlic chutney .

Uniqness of this aloo pakoda is that while deep frying it becomes like balloons. In mirchi , it has to be long thin variety.

Ingredients 1 cup 250 ml size
1. Besan ( gram flour ) 1.5 cup
2. Water 1 cup + 1 tsp
3. Salt 3/4tsp
4. Baking soda pinch
5. Green chili 8-10 long, thin in size
6. Masala for mirchi = salt , pink salt , turmeric , coriander Cumin pdr each 1/2 tsp
7. Big poteto 01

Method
• Wash & dry mirchi , slit each chilli , remove seed & vein gently using back of spoon.
• Fill pinch of masala in each mirchi ,keep aside.
• By the time peel , slice ( thin) poteto , keep it in normal water.
• In a bowl add besan , water , salt mix well using whisk, whisk for almost 5-7 min then only one get desire result.
• When oil gets heated up for deep frying pakoda, that moment add 1 Tbsp hot oil in besan batter , and add pinch of baking soda , mix well for few seconds.
• While deep frying keep flame low , deep each mirchi in batter so that batter gets well coated , gently immers mirchi in hot oil, similarly put 5-6 mirchi in hot oil.
• Now keep flame medium . After 2-3 min , flip each mirchi, fry on both side.
• Take out and keep aside.
• Now take out poteto slices from water put on cotton cloth( kitchen towel ) so that excess water gets removed.
• Now put each slice in batter , tap extra batter , gently immerse in hot oil.
• Keep flame medium, after 2-3 min flip it , fry on both side . Take out
• Serve hot with chutney.

Amritsari aloo kulcha recipe by Shetal Shah

This is breakfast recipes goes well with chole . It’s prepared in tandoor but at home we can prepare in oven or on tawa. Today we are going to prepare on tawa for simplicity.

Dough can be prepared using baking soda or baking pdr but today we will prepare without any rising agents , yet get almost similar results.

It’s classified in two components , dough and filling.

Ingredients for dough 1
cup 250 ml size
1. Refine flour( maida) 2 cup
2. Ghee 2 tbsp
3. Sugar & salt 1 tsp each
4. Sooji 2 TBsp soak in water for 15 min
5. Warm Milk 1/4 Cup

Ingredients for filling
• Boiled potatoes 4-5 medium size
• Green chilli chopped 03
• Onion chopped 01 big
• Coriander leaves chopped 3 TBsp
• Coriander seed , cumin seed 1 tsp crushed
• Black papercorn crushed 1/2tsp
• Red chilli Pdr 3/4tsp
• Salt 1 tsp
• Aamchur pdr & garam masala pdr 1/2tsp

Method to prepare filling
• Mash boiled potatoes , add all above ingredients mix well keep aside.

Method to prepare dough & kulcha
1. Add all above ingredients , mix well add little water at a time , knead dough .
2. Cover with damp cloth and keep aside for 45 min for resting.
3. After 45 min knead dough for 1-2 min.
4. Roll dough on flat surface apply 1 tsp ghee all over , cover it like envolop.
5. Repeat this step again.
6. Now cut this envolop in 4-5 balls .
7. Cover & keep aside for 15 min .
8. After 15 min make smooth ball then roll it 4 inch diameter ,put around half cup of filling.
9. Cover from all side like partaha.
10. Then roll it ,use little flour for dusting.
11. By the time keep tava ready on medium hot flame.
12. Now apply little water over kulcha spread Coriander leaves tap so that it gets stick.
13. Over other side apply little water ,then put it on hot tava.
14. After 2-3 min flip kulcha , cook for 1-2 min on other side.
15. Now take roti / papad roster ,put this kulcha over it .
16. Keep this roaster over open flame above 3-4 inch. Roast kulcha all over.
17. When it turn little brown ,take out apply ghee , serve with curd .

Sheera / sooji Ka halwa recipe by Shetal Shah

Everyone like sheera , it’s quick to prepare with basic ingredients. Sheera prepare as maha prasad has Equal quantity of sooji , ghee , sugar & it’s made using only milk.

Today we are going to prepare sheera as regular desert , so here we are reducing ghee & sugar quantity , yet it taste divine.

Ingredients 1 cup 250 ml size
1. Sooji 3/4 Cup
2. White granulated sugar 1/2cup
3. Ghee 5TBsp room temp
4. Milk hot 3/4cup
5. Water hot 1.5 cup
6. Green cardamom pdr 1/2tsp
7. Cashew & almond chopped 2 tbsp each
8. Raisins 2TBsp

Method
• Take thick bottom big kadhai , add ghee , keep flame low .
• Add nuts , slightly saute in ghee then take out keep aside.
• Now add sooji , roast it for 7-10min on low flame , till slightly colour gets change.
• Now add hot milk + water , little at a time ( around 1/2cup) & mix well .
• When 90% moisture gets evaporated add sugar , mix well.
• Cover & cook for 2 min , then mix well cook till sugar dissolves completely & .
• It takes 4-5 min on low flame.
• Add green cardamom , fried nuts , raisins. Mix well.
• Serve hot.

Misal paav recipe by Shetal Shah

Misal paav is popular Maharastra’s breakfast item. It’s oily ,dark red, thin gravey. Kolhapuri , puneri...misal paav is popular. There is little variation in masala used & chivad used.

Today we are going to prepare misal paav which is available at street , canteens of Mumbai. Here to prepare some may use moth bean sprouts or White dry vatana or mix.

Ingredients to prepare misal masala
1. Saunf , white seasme seed , coriander seed , dagad phool , cumin seed, Poppy seed each 1 tsp.
2. Methi seed , clove , black paper corn, each 1/2 tsp.
3. Black cardamom , cinnamon each 01
4. Big onion , tomato sliced 01
5. Ginger , garlic each 1 tbsp
6. Whole Kashmir red chilli 03
7. Dry coconut slices 1/4 Cup

Method to prepare fresh misal masala
1. In a pan take 2 Tbsp oil , add all above ingredients except Tomato.
2. Sauté till golden brown, then add tomato, cook .
3. Cool down , grind it to smooth Paste.

Ingredients for misal paav
1. White dry vatana 1/2cup wash soak in water for 6-8 hr .
2. Chopped onion 02
3. Chivda
4. Coriander chopped
5. Lemon
6. Paav
7. Oil 1/2cup
8. Mustard seed 1 tsp
9. Red chilli Pdr 1tsp
10. Salt 1 tsp
11. Curry leaves , hing
12. Turmeric 1/2tsp

Method
• Pressure cook soaked vatana in cooker by adding 1.5 cup of water , 1 tsp salt , 1 bay leaf & cinnamon stick, pinch of baking soda. Give 4-5 whistle on medium flame.
• Now in a pan take oil . Keep flame medium, add mustard seed ,Hing ,curry leaves , let it crackle.
• Now add misal masla we prepared.
• Add salt , red chilli Pdr , turmeric.
• Now cook this masala on medium flame for 4-5 min till oil separate.
• Now add boiled vatana.
• Add 1.5 cup of water.
• Water may be depends upon thickness of gravey.
• Boil on medium flame for 5-7 min.
• Add lemon juice, coriander leaves. Turn off gas.
How to serve misal paav.
1. In a plate add chivda ,pour gravey over it, sprinkle onion , coriander leaves , squeeze lemon . Serve with paav.

Dum aloo dhaba style recipe by Shetal Shah

Kashmiri dum aloo , Punjabi dum aloo , Kolkata style dum aloo is nothing but baby potato in gravey. Gravey in each dish is different. Today we are going to prepare dhaba style dum aloo. Again every dhaba has different preparation.

Mostly baby potato are deep fried in oil. But to make it healthy we are going to boil it then sauté in little oil to make it crisp from outer layer.

Ingredients 1 cup size 250 ml
1. Baby potato 250 GM
2. Raw Tomato puree 1 cup
3. Chopped tomato 01
4. Chopped onion big 01
5. Beaten curd 1/2cup
6. Ginger , garlic , chilli each 1 tsp crush
7. Coriander Cumin pdr 2 Tsp
8. Red chilli Pdr 1 tsp
9. Turmeric 1/4 Tsp
10. Salt 1 tsp
11. Garamasala pdr 1/2 Tsp
12. Fresh cream 2 TBsp
13. Kasoori methi pdr 1tsp
14. Oil & ghee
15. Bay leaf & cinnamon 01 , clove 03

Method
1. Boiled potatoes in cooker with 4-5 whistle. While boiling add 1 tsp salt.
2. Cool down , peel potato.
3. In a pan add 2 tbsp oil , add coriander Cumin pdr , red chilli Pdr , garam masala pdr ,salt turmeric each ½ tsp then add boiled potato.
4. Saute on medium flame so that outer layer becomes crispy.
5. Keep aside .
6. In a another pan add oil, add cumin seed let it crackle.
7. Add bay leaf , cinnamon stick , clove, sauté for 30 sec.
8. Now add onion sauté on medium flame till golden brown.
9. Add routine dry masala , sauté then add tomato puree & chopped tomatoes. Mix well cover & cook for 10 -12 min on low flame.
10. Add curd ( turn off gas for 1min to avoid curdling)
11. Mix well cover & cook for 5-7 min on low flame till oil separate.
12. Add 1/3 Cup of water, boil it for 1-2 min. Add salt .
13. Add baby potato, garam masala pdr , kasoori methi.
14. Cover cook for few mins.
15. Add fresh cream , garnish with coriander leaves.
16. Serve with roti / chapati .

Schezwan chutney recipe by Shetal shah

Schezwan chutney required no introduction. It goes well with many indo Chinese snacks , rice , Noddles....etc
Today we are going to prepare schezwan chutney with ingredients locally available, yet taste remain almost similar. We can preserve it for 2-3 months if properly cooked on each step.

Ingredients 1 cup size 250 ml
1. Oil 3/4 Cup
2. Star anis 01
3. Whole red chilli 02
4. Cinnamon stick 01
5. Chopped garlic 6 Tbsp
6. Chopped ginger 3Tbsp
7. Celery ( else take stem of fresh coriander) 3 Tbsp
8. Green chilli chopped 02 Tbsp
9. Kashmiri red chilli paste 4Tbsp
10. Brown / white granulated sugar 2TBsp
11. Citric acid 1/2,Tsp
12. Salt 1tsp
13. Tometo ketchup 3 tbsp
14. White paper Pdr 1/2 Tsp.

Method
1. Cut ginger, garlic ,green chilli in chilli cutter or finely chopped it.
2. In a boiling hot water boil around 15 deseeded Kashmir whole red chilli for 15 min on low flame.
3. Cool down discard water grind it to smooth paste.
4. In a pan take oil, keep flame low add ,star anis , whole red chilli , cinnamon sauté for 10-15 sec.
5. Now add garlic , sauté for 5-7 min on low flame till light golden brown
6. Then add ginger , celery , green chilli , sauté for 3-4 min on low flame.
7. Now add red chilli paste,mix well ,
Sauté for 7-8 min on low flame till oil ooze out.
Now add ketchup , salt , sugar , citric acid , white paper Pdr, sauté for 2-3 min.
Check for seasoning , u can always add , as per your taste.
Cool down completely.fill in glass container. Store in fridge .

Paneer bhurji recipe by Shetal Shah

Paneer bhurji is inspired from egg bhurji , so there is no particular recipe of it.
Every restaurant , dhaba , has their unique recipe. Today we are going to prepare the way I like.

Ingredients 1cup size 250 ml
1. Raw Tomato puree of 02 tomato
2. Tomato chopped 02
3. Onion chopped 01
4. Ginger , garlic chopped 01 tsp each
5. Paneer 200gm crumbled
6. Coriander Cumin pdr 1 Tbsp
7. Red chilli Pdr 1 tsp
8. Turmeric 1/4tsp
9. Salt 1 tsp
10. Garam masala pdr 1/4 Tsp
11. Fresh cream 2 Tbsp
12. Coriander chopped 2 Tbsp
13. Kasoori methi 1/2 Tsp

Method
• In a pan add 2-3 tbsp oil ,keep flame low , add cumin seed 1tsp .
• Let it crackle , add onion saute till onion becomes transulant.
• Add ginger , garlic ,green chilli, saute for 30 sec.
• Add both Tomato & routine dry masala.
• Mix well cover & cook for almost 10 min on low flame , sauté in between.
• If tomato is not juicy add 2-3 tbsp water.
• Add crumbled paneer ,mix well.
• Cook on low flame for 1-2 min .
• Add kasoori methi , garam masala pdr , fresh cream.
• Mix well cook for 30 sec .
• Garnish with coriander leaves .
• Serve with roti .

SwadHindustankaa by shetal shah updated their address.

Biryani masala pdr recipe by Shetal Shah

Today we are going to prepare home made vegetables biryani masala pdr. Freshly dry roasted grounded spices always gives more flavour as it’s oil remain intact.

Ingredients 1cup 250 ml size
1. Nutmeg pdr pinch
2. Star anis 01 no
3. Black papercorn 1/2Tbsp
4. Green cardamom 04
5. Black cardamom 01
6. Cinnamon stick 01
7. Fennel seed 1/2tsp
8. Coriander seed 1.5 Tbsp
9. Mace 01
10. Caraway seed ( shahi jeera) 1/2tbsp
11. Bay leaf 01
12. Cloves 1/2tsp
13. Kashmiri red chilli 03
14. Cumin seed 1/2tsp
15. Dagad Phul 1 tsp

Method
• Dry roast everything on low flame for 4-5 min.
• Cool down completely.
• Grind it to coarse pdr .
• If you increase quantity 3-4 times then dry roast individually, as roasting time for each ingredient is different.
• Store in air tight container.

Mumbai masala toasty sandwich recipe by Shetal shah

Mumbai masala toasty sandwich we get at every corner on street of Mumbai , it’s hot sandwich. masala is nothing but boiled potato & green peas sabji type. Along with this masala slices of green capsicum , onion , tomato, cheese is also added this way it’s good from health point of view.

Ingredients 1cup 250 ml size
1. Boiled & mashed potatoes 4-5
2. Boiled green peas 3/4cup
3. Sandwich chutney 3/4 Cup
4. Few bread slices
5. Few slices of green capsicum ,onion , tometo.
6. Green chilli 3-4
7. Coriander chopped 2 Tbsp
8. Lemon juice of half lemon
9. Salt 1 tsp
10. Butter room temperature
11. Cheese slice

Method
• In a kadahi add 2 tbsp oil , keep flame low , add cumin seed , chopped green chilli , sauté for 1-2 min .
• Add pinch of turmeric , add boiled poteto & green peas, salt .
• Mix well cook for 2-3 min .
• Add lemon juice , coriander leaves.
• Turn off flame & keep aside.
• Now apply half tsp butter on each slices. Then apply half tsp green chutney .
• Now put around 1/4 Cup of aloo masala on one slice, the put slices of onion , Tomato , capsicum, put another slice of bread . Gently press .
• Apply little butter on top & back of sandwich to avoid sticking on toaster.
• Now put this sandwich in toaster.
• Before putting sandwich in toaster , heat it for 2-3 min( depends upon type)
• After 3-4 min turn off then check ,bread has become light golden brown or not . If it’s done . Take out .
• Cut using pizza cutter or any serrated knife.
• Serve hot with green chutney & ketchup.
• Repeat same procedure for rest.

Methi Thepla recipe by Shetal Shah

Thepla is gujrati tea time snack . Thepla is nothing but flavour full chapati. Various types of thepla available . Today we are going to prepare methi ( fenugreek ) thepla . When we say thepla it is prepared using whole wheat flour.

Ingredients 1 cup 250 ml size
1. Whole wheat flour 1.5 cup
2. Methi leaves, wash,chopped 1 cup
3. Coriander Cumin pdr , red chilli Pdr , salt each 1 Tsp
4. Seasme seed 1 tsp
5. Turmeric & carom seed 1/4 tsp
6. Curd 2 Tbsp
7. Jaggery 2 Tbsp
8. Ginger ,garlic , green chilli crushed 2 Tbsp.
9. Oil for moin 2 Tbsp

Method
• In a paraat add all above ingredients mix well , add little water at a time , knead dough .here it requires 1/4 Cup of water .
• Cover with damp cloth keep aside for 10 min .
• After 10 min knead dough , prepare small lemon size ball , roll it like chapatti .
• Grill ( cook ) it on tawa, keep flame medium .
• Apply ghee on both side .
• Serve hot with either tea or achar or curd or boiled poteto sabji.

Dhokla recipe by Shetal Shah

Dhokla is most popular gujrati snack. There is difference between khaman & dhokla . There are huge number of varaties available in dhokla.

Today we are going to prepare simple dhokla which with rice , chana daal & urda daal.
Generally people bring ready premix available in mill, soak then steam it.

But as we are aware that fermented food is always good for healthy gut bacteria & for B12. Today we will soak then grind , keep for fermentation then steam.

Note : With this much batter u can prepare dhokla in two nine inch thali or 3 six inch thali.
Ingredients 1 cup 250 ml
1. Regular rice 1 cup
2. Chana daal 5 Tbsp
3. Urad daal 4 TBsp
4. Green chilli 04 + ginger paste
5. Salt 1 tsp
6. Baking soda 1 Tsp
7. Nimbu Phul ( citric acid) 1 Tsp
8. Sugar 2 Tsp
9. Turmeric pinch
10. Hot oil 2 TBsp
11. Tampering : oil 4 tbsp, mustard seed 1 tsp , green chilli 02 , Seasme seed 1 tsp , hing pinch , curry leaves

Method
1. Wash ,soak rice & daal together for 4 hrs.
2. Then discard soaked water grind it in mixer , water required is about 1.5 cup.
3. Beat well for 3-4 min using fingers then cover & keep at warm place for fermentation.
4. During this season, it requires around 10 to 12 hr for fermentation, after fermentation batter rises more than double & becomes light fluffy .
5. Now keep steamer ready , grease thali using little oil ,keep in steamer ,keep flame low .
6. By the time steamer getting ready , add salt , sugar , hot oil , greenchilli ginger paste , citric acid , turmeric mix well .
7. When water start bubbling in steamer take out thali keep aside .
8. Add baking soda add 2 tbsp of water over soda in batter.
9. Then gently mix batter in one direction for about 30-40 sec .
10. It becomes light , frothy .
11. Now pour equal Quantity of batter in all Thali , put thali in Steamer , cover lid , steam it on medium high flame for 12 min then for 5 min on low flame.
12. When dhokla is ready , cover lid then turnoff flame . Keep as it is for 5 min .
13. Then take out thali , using knife cut in square piece .
14. Keep tempering ready pour over dhokla .
15. Serve hot with any type of chutney .
16. I prefer green chutney to meet iron.

Masala Dosa Recipe by Shetal Shah

Two kinds of rice & urad daal are soaked , ground , then allowed to ferment to make light batter for the doses.
Masala is nothing but boiled poteto sabji .

Recipe divide in 3 components
• To prepare dosa batter
• Potato masala
• To prepare dosa

Ingredients for dosa batter 1 cup 250 ml
1. Rice ( regular) 1/2 cup
2. Parboiled rice 1 cup
3. Urad daal( split black gram) 1/2cup
4. Methi seed (fenugreek seed) 1 tsp

Method for batter
• Wash and soaked rice , daal in water for 4 hrs along with methi seed .
• Grind rice , daal mixture to smooth paste.
• Water required is around 1.5cup to grind and make batter . Add another 2-3Tbsp of water to make medium pouring consistency.
• Add salt 1 tsp beat well . Cover & keep aside for 10-12 hr in warm place , to get fermented .
• After fermentation the batter will rises almost double , becomes light & smell little sour.

Ingredients for potato masala
1. Boiled potatoes 04 roughly mashed
2. Green chilli chopped 04
3. Big onion sliced 01
4. Roasted chana daal 01 tsp
5. Salt 1 tsp
6. Curry leaves , lemon
7. coriander leaves chopped 2 tbsp
8. Turmeric ¼ tsp ,

Method to prepare potato masala
1. Add3 tbsp oil , keep flame low ,add mustard seed ½ tsp , curry leaves , let it crackle . Then add roasted chana daal , saute for 1 min .
2. Add green chilli & onion , saute for 2-3 min then add turmeric , boiled poteto , salt , mix well
3. Cover & cook on low flame for 2-3 min
4. Turn off flame add lemon juice & coriander leaves.
5. Keep aside .

Method to prepare dosa
1. Heat nonstick tawa. Put 1/2 tsp oil , rub the oil with damp cloth .
2. Keep flame low while pouring batter over tawa.
3. Pour one Karachi batter and spread it quickly with the back of the Karachi
4. Cook for 2-3 min on medium high flame .
5. Spread 1 tsp butter / ghee all over dosa using brush & put 4 tbsp potato masalal at center& spread a little .
6. Fold over from both side . Remove from tawa .
7. Place little butter on dosa & Serve hot with coconut chutney , sambar.

Thandai recipe by Shetal Shah

Thandai need no introduction . It’s a drink made using seeds & nuts , milk, sugar.
Generally Powder is made using seeds & nuts then mix with chilled milk .
But today we are going to prepare thandai by soaking seeds & nuts in hot water . For absorption of maximum nutrients it’s always good to soak nuts & seeds .

Note : If you want strong flavour then with same measure of nuts & seed use only 1 lit of milk .

Ingredients 1cup 250 ml size .
1. Almond, Cashewnut , pistachio , Poppy seed , aniseed , melon seed each 2 Tbsp
2. Black papercorn 1 tsp
3. Green cardamom 4-5
4. Dried rose petal or few drops of rose water
5. Sugar 1/2 Cup + 2 Tbsp extra
6. 1.5 lit full fat buffalo milk .

Method
• Soak all ingredients except peppercorn & green cardamom in hot water for 2-3 hr .
• After 3 hr discard soaked water.
• Peel pistachio & almond .
• By the time keep milk for boiling.
• Now in a blender mix all seeds nuts, blend it to smooth paste , add little milk at a time ( milk room temp).
• When milk gets boiled , add this smooth paste boil for 5-7 min.
• Now add sugar. Boil for 1-2 min .
• Turn off flame .
• Cool down to room temperature.
• Keep it in fridge for 4-6 hr.
• Then serve it chilled. Add few drops of rose water to get flavour.
• Note: if you wish you can strain it .

Methi corn pulaav recipe by Shetal Shah

Rice is favourite in every house hold . To enhance its nutrition here we add leafy green vegetables like fenugreek ( methi ). Methi is quite bitter in taste to compensate it we add sweetcorn nibblets.

When we cook vegetables along with rice then it becames more flavourful. Here we are adding very less spices to maintain green colour & flavour of methi .

Ingredients 1 cup 250 ml size
1. Basmati rice ( aged ) 3/4cup , wash , soaked in water for 30min .
2. Fresh Methi chopped 1 cup
3. Sweetcorn nibblets 3/4cup
4. Raisins & cashew 1/4 cup
5. Ginger & green chilli finely chopped in chilli cutter 2 Tbsp
6. Cumin coriander pdr 1 Tsp
7. Red chilli & turmeric 1/4tsp each
8. Salt 3/4tsp
9. Garam masala pdr 1/2tsp
10. Cumin seed 1 tsp
11. Oil 2 Tbsp , ghee 1 tbsp
12. Small onion sliced 01

Method
• In pan take oil , ghee , heated up on low flame , then add cumin seed , let it crackle.
• Now add onion , keep flame medium saute till golden brown .
• Add raisin & Cashewnut sauté.
• Add ginger , chill sauté for few sec .
• Add dry masala sauté for 10-25 sec in low flame .
• Add methi leaves , mix well , cover & cook on low flame for 5-6 min .
• Now add soaked rice , & corn , gently mix using fork so that rice doesn’t get break .
• Cook for 1 min on low flame.
• Now add warm/ hot water about 2.5 cup , add salt ,mix well .
• Keep flame medium let it boil till 50 & of water gets evaporated.
• Then cover lid & cook till all water gets absorbed by rice .
• Note : depending on quality of rice water may require less or little more , but not more than 2-3 TBSP.
• When rice is cooked ,turn off flame.
• Keep as it is for 5-7 min .
• Then using fork gently mix .
• Serve hot with raita or any gravey.

Strawberry phirni recipe by Shetal Shah

Phirni is Indian sweet dish made using rice , milk , sugar . Today we are adding fresh strawberry pulp to make it more flavourful.

There is small difference between kheer & phirni . Kheer made using full grain rice and can be serve hot or chilled . Kheer has thick pouring consistency.

In phirni corsely grounded rice is used . It’s thickness is like jelley. It’s to be serve chilled .

Ingredients 1 cup 250 ml size
1. Full fat buffalo milk 1 lit
2. Granulated white sugar 1/2 cup
3. Basmati rice 1/4 cup , wash , soak in water for 30 min then grind to coarse paste.
4. Green cardamom pdr 2/2 tsp
5. Nutmeg ( jaiphel) pdr 1/4tsp
6. Chopped nuts for Garnish
7. Fresh strawberry 1/3cup , wash chopped , grind to make pulp.

Method
• In a thick heavy bottom pan add milk , let it boil for 5-10 min on medium flame .
• Now add little milk in corsely grounded rice so that no lump form .
• Add this mixture of rice to boiling milk.
• Boil it on medium flame till rice gets cooked .
• When rice becomes transparent means rice is fully cooked .
• Add sugar , boil for more 5-7 min till we gets thick phirni .
• turn off flame
• Add cardomom & nut meg pdr , strawberry pulp , mix well .
• Put it in bottm flat type bowl , garnish with nuts .
• Keep aside for 1 hr , then keep it in fridge to set .
• Serve chill after 6-8 hr .