KHAMAN DHOKLA (INSTANT) ll HOW TO MAKE KHAMAN DHOKLA ll RASAVINSUVAI

Khaman dhokla is basically made with gram flour.  A sweet , tangy super soft fluffy dish can be enjoyed at any time of the day with mint and sweet chutney. Gujarat's   famous dish anytime you can relish.

There are various ways of preparing it with curd etc, here I am sharing my friend Rinku's method of preparing this lovely dish.

My daughter and I am very fond of this dish and I make it very often. I also prepare the dhokla with rava,  idli batter etc.

Now let us look at the recipe now:

DATES POMEGRANATE PARATHA, KAJUR DALIMB PARATHA

This paratha is healhy and nutritious.Main ingredients are seedless kajur, pomegranate seeds for filling and wheat flour for the dough.

Hot paratha served with pickle, curd, chutney or sauce is well liked by all. When you are bored of making the regular parathas like aloo, carrot, mix vegetables, or any kind of vegetable parathas, you can opt for this paratha recipe which I am sharing with you all.

I had some pomegranate and kajur and was thinking what to make for the breakfast.  Then this idea came to my mind and tried it.It came out well and enjoyed with green chutney and sauce. 

Copper, magnesium, manganese, vitamin B6 (pyridoxine), niacin, pantothenic acid, and riboflavin are also present in dates and provide their own unique preventive and healing functions. Together, these cofactors help your body metabolize carbohydrates, protein, and fats.

Pomegranates have anti-oxidant, anti-viral and anti-tumor properties and are said to be a good source of vitamins, especially vitamin A, vitamin C, and vitamin E, as well as folic acid.

Let us look at the recipe now:

RAVA MORKALI, RAVA MOR KUZHU

I have alrealdy posted how to make( morkali. click here) I tried the same with Rava, suji also came out very nicely.

The process is same only replacing the rice flour with rava.  Let us look at the recipe now:

BONDA SOUP, URID BONDA IN LENTIL SOUP

Dear Friends,

I am happy to announce that this post is my 1000th post.  It is a great achievement for me as far as I am concerned.  I could not have been successful without your support, encouragement.

I sincerely thank each one of you and my family members on this occasion and the God who has created varieties of  vegetables, fruits and other items for making lovely dishes for human consumption and for sharing and caring.

Let me turn to the recipe now:

This recipe is of Karnataka State.  In Tamil Nadu and Kerala, we make Rasam Vada. The Bonda soup is somewhat similar to that but the soup is made out of three dals  viz. tur, moong and masoor.    This is quite healthy and delicious too. 

 The variation in the soup is in rasam we add tamarind  but in the soup, it is avoided.

The bonda or vada in the hot soup is really awesome.  You can make the Bonda Soup with the left over vada also.

Let us look at the recipe now:

LIME PICKLE, NIMBU KI ACHAR, NARANGA UPPLILITTATHU, NARANAGA URUGAI

Lime Pickle is very easy to make and can be served with paratha, any varieties of dal rice, pulao, curd rice etc.  We always make pickles and store it for years together as per the tradition and practice in each and every household.  Varieties of pickles are made during summer season.

This lemon pickle is very easy to make and can start consuming after three days.  You can either cut it into  very small  pieces or into eight pieces.  Always make fresh  in small quantities and finish it off.  If you are in for the traditionally way of making it, then can make it and store it for years together.

Here I am showing video of lime pickle.

I have taken  a very small  quantity for easy preparation.   Here is the recipe

MOR KALI OR MORE KUZHU

Mor kali   or Mor Kuzhu is an authentic traditional,yester years recipe which is almost a forgotten dish.  I thought of reviving the memory of this traditional recipe. Those who have tasted this will definitely love to make this. The younger generation who have not got the opportunity to taste this dish must try as it is very easy to make and quite healthy dish. I am giving here my mother's  method minus the coconut bits as my husband does not like coconut in it and my mother in law prepare without coconut.

It is prepared with the rice batter which is kept overnight for fermenting for the tangy taste. Another method is very easy with rice flour and butter milk.   By adopting this  method, you can make it within 10-15 minutes and serve. If you have unexpected guests at home, this recipe is handy provided you have curd and rice flour at home.

 You do not need any side dish for this and can be taken as it is. If required, you can have any pickle specially with vadu manga water.  This is a very healthy dish which will  satisfy your hunger cravings immediately. 

This can be prepared  when you have mid-morning or mid-afternoon cravings in between meals.  I am giving two methods here with Rice batter and Rice flour and curd.

Let us look at the recipe now:  video: Mor Kali      

Related post:  Rava mor kali