This is a beautiful fragrant rice recipe made with Lemon Grass Stem. This is a Thai Recipe and I had made the rice with another thai recipe Pat Pet Takrai (Stir fried Vegetables and Tofu with Lemon Grass Stem). It is a simple and quick rice recipe.

Lemon Grass Stem is a common ingredient used in Thai cooking. Its a fragrant stem and infuses a lovely lemony aroma in the food. Even when you are chopping it, you can get this lemony aroma.

In fact, I have always used lemon grass in making tea. We have lemongrass tea quite often at our place. I have never used lemon grass in any other indian recipe till now. For the first time I have added lemon grass stem in a recipe.

I do venture sometimes in other cuisines. Thai Food is a personal favorite. I am also planning to cook the Thai Veg Curry soon…. one of my favorite thai recipe.

I adapted this recipe from here. Whilst, I did not have the fragrant Jasmine Rice, I used instead another fragrant rice…. Basmati Rice.

You need to know how to chop the lemon grass stem. Check out this nice article with pictures on how to chop and prepare Lemon Grass Stem for cooking. I used the fleshy part to make the Pat Pet Takrai and the upper end of the stalk to make this fragrant Lemon Grass Rice. I separated the layers of the stalks and added them to the rice.

I have microwaved rice. But you could cook the rice in a pan or pressure cooker.

Now for the Lemon Grass Rice Recipe:

Servings:2
Preparation Time: 20 mins
Cooking Time: 15-20 mins

Ingredients:

• 1 cup rice
• handful of lemon grass stalks obtained from 1 0r 2 lemon grass stems.
• 2 cups of water
• salt (optional)
• a few drops of sesame oil (optional)

Method:

• Clean wash and soak the rice in water for 15 mins.
• Wash the lemon grass stem first. Chop the lemon grass stem and obtain the upper stalks.
• In a microwave cooker or microwave safe bowl, add the rice and lemon grass stalks.

• Add water, salt and sesame oil.

• Microwave on high for 12 minutes. Allow the rice a standing time of 5 mins.

• Discard the lemon grass stalks before serving. Serve the aromatic lemon grass rice with your choice of any thai vegetable dish or stir fried dish. I served this lemony lemon grass rice with Pat Pet Takrai and Black Bean Sauce.

Similar Posts:

• Mint Rice Recipe – Easy Mint Rice Recipe in Microwave
• Microwave Jeera Rice – Quick Recipe for Making Jeera Rice in Microwave
• Recipe of Dill Leaves with Potatoes
• Karela Sabzi Recipe: Punjabi Karela Sabzi Recipe
• Aloo Methi Recipe: How to make Dry Aloo Methi Recipe

I rarely make cakes at home. I am good at baking cakes, cookies, biscuits…. thanks to my training in Home Science where I learnt to make all these goodies.

After a couple of years, again I have started baking and I hope to continue it. Lets see how much time I can dedicate to baking. Then this blog will also see all the baked recipes made from scratch.

Whenever I have baked any cake, I have always baked from scratch. I never buy any ready made mixes.

This cake recipe is really really good. One of the best chocolate cake I have made at home. It was better than the chocolate cakes we get outside, atleast in India.

The cake was soft, spongy, moist and had a lovely texture to it. (Can you make it out from the photos?)

Inspite of not using eggs the cake was very very good. I have always made cakes with eggs. This is the first time I made a cake without eggs and it did not even look like eggs had not been added to it. I have adapted this recipe from here. In the original recipe eggs are used.

As a substitute for eggs, I only used flaxseed paste and and thus made the flaxseed paste at home. Flaxseed worked beautifully and also made the cake healthy. I ground the flaxseed and then mixed it with water.

In fact the flaxseed paste was the perfect substitute for eggs. The other ingredients are the same as mentioned for the cake recipe. In fact flax seeds worked perfectly well me and I am thinking of making more cakes with it.

This rich supermoist chocolate cake is eggless but wait……… it is in fact very healthy. Check out the facts below:

1. Since milk and buttermilk both are added, it is rich in proteins
2. Flax seeds make it super rich in Omega 3 Fatty acids and fibre, along with the B group Vitamins and essential minerals.
3. Cocoa powder……. making it rich in anti oxidants.
4. The carbohydrates come from white flour and sugar.
5. The fats come from the butter and oil.

I look forward to making this cake again and again. It has become my favorite recipe now. Thanks to Heidi for sharing this recipe.

For the icing, instead of using icing sugar, I used demerara sugar. As a result, my frosting was slighlty thin as compared to the one in the original recipe. I prefer thin moist icings, hence the change.

As soon as I was done with the icing on the cake, it got over and I was only left with half cake to take a photo. I did not wish to take photo of half cake. So I sliced the cake and took pics of the cake slices.

By some fluke, I added 1 cup of cocoa powder instead of 1/2 cup as mentioned in the original recipe. Thus the cake became very chocolaty and I loved it.

It was lovely having the warm cake and the next day too the cake tasted good even after having kept it in the refrigerator.

To use flax seed as an egg substitute, please use the below measurements.

1 egg=1 tbsp flaxseed + 3 tbsp water
2 eggs=2 tbsp flaxseed + 6 tbsp water

Ingredients for the rich moist eggless chocolate cake:

Preparation Time: 20-25 mins
Cooking Time: 35 mins
Preparing and pouring Icing on the cake: 5-7 mins

Ingredients For the Cake:

• 2 cups plain flour
• 2 tbsp flax seeds (substitute for 2 eggs) + 6 tbsp water
• 2 cups sugar ( I used powdered sugar)
• 1/2 tsp salt
• 1/2 cup unsalted butter ( I used homemade butter – makhan)
• 1/2 cup vegetable oil
• 1/4 cup cocoa powder…. I used Cadbury’s Cocoa and added 1/2 cup in error… you can make this error if you like a dark chocolate color and flavor
• 1/2 cup buttermilk
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 teaspoon white vinegar
• 6 tbsp whole milk

Ingredients For the chocolate icing:

• 1/2 cup unsalted butter
• 1/4 cup cocoa powder
• 16 ounce – approx 4 cups icing sugar-powdered sugar or 10-12 tbsp demerara sugar
• 1 tsp vanilla extract

Method to make the Chocolate Eggless Cake:

To make the cake:

• Grease a baking pan with or baking bowl with butter. Take 2 tbsp flaxseeds in a coffee grinder or in your mixer-grinder.

• Grind it to a fine powder. You don’t need to roast it. I was able to easily grind the flaxseeds without roasting them.

• Remove the flaxseed powder into a bowl.

• And add 6 tbsp water to the flaxseed powder.

• Mix well and keep it standing for 15-20 mins. In the meantime we do the remaining steps.

• In a bowl, sift the flour, sugar and salt all together.

• In a saucepan, heat water with 1/2 cup butter, oil and 1/4 cup cocoa. Whisk it and bring just to a boil over medium heat, stirring continuously.

• Pour the hot chocolate mixture into the flour mixture and mix everything.

• Mix the buttermilk, vinegar, vanilla and baking soda in a bowl or your measuring cup.

• Now add the above mixture and the flaxseed paste to the flour mixture.

• Blend well. You could use your spatula to blend it smoothly or use your electric blender. The mixture should be smooth without any lumps.

• Pour into the greased baking tin.

• Now bake it in the oven at 350 degree F (approx 177 degree C) for 35 minutes. I did not know that some problem was waiting for me whilst baking the cake. I kept the cake in my oven and for some strange reason, my oven started to give a burnt smell after a couple of minutes.
• I removed the cake tin and then decided to bake the cake in my pressure cooker. Alas…… the cake tin was not able to go inside the cooker. It was slightly big for the cooker. I had to repour the entire contents into a tin, which was greased again.

• I kept the cake tin in the cooker.

• Covered it with the lid and removed the whistle.
• Baked it for around 30-35 mins. Remember to check after 25 or 30 mins as this cake cooks quickly.
• When I opened the lid, the cake had risen and well cooked. I inserted a fork and the fork came out dry. I actually jumped when I saw the cake. My first eggless cake and that too made for the first time in a pressure cooker. My joy was obvious and apparent.

• You can keep the cake in the tin itself or remove it on a wire rack
• While it is still hot poke a lot of holes in it using a fork or a tooth pick. I used a fork. Make a lot of holes as this is where the icing seeps into and they cannot be seen once the icing has been cooled.

To make the icing:

• In a saucepan, melt 1/2 cup butter .

• Add the milk and 1/4 cup cocoa and bring to a boil.

• Remove from heat and stir in powdered sugar and 1 tsp vanilla. Blend until smooth. Use a electric hand blender for better results. Since I used demerara sugar, I added it when the mixture started to boil. But note that the icing made with demerara sugar is thin and will spread on the cake. If you like thick fudgy icing, then use powdered sugar.

Topping the cake with the icing:

• Pour the icing over the hot cake. Spread it evenly on the cake with a spatula or back of the spoon.
• Cool the cake and then have it. Mine, got half over as soon as it was complete.

Enjoy this healthy eggless chocolate cake with chocolate icing.

Note:

• This cake can be made vegan by substituting soy milk, soy butter or vegetable fat and soy buttermilk instead of milk, butter and buttermilk.
• If you do not have an oven and are baking cakes in a pressure cooker, than please keep the pressure cooker for baking cakes only. Do not use it for pressure cooking. The aluminium at the base weakens and thus not is not suitable for pressure cooking.

Similar Posts:

• Instant Microwave Cake in a Mug: 5 minute Chocolate Chip Cake
• Caramel Custard Recipe: How to make Caramel Custard
• Mango Raita Recipe: How to make Mango Raita Recipe
• Leftover Rice Pudding-Kheer
• Jaggery Rice Recipe: Gur Walay Chawal Recipe

Bread Pakora is a favorite breakfast and tea time snack at our home. Everyone loves it and I often make it when its dark, dull, cold and pouring outside. Its a great snack to have during rains.

Its pouring cats and dogs outside…. the stuffed warm potato bread pakora with a sweet sauce and a spicy chutney accompanied by a cuppa of hot indian masala chai. What more could I ask for? For me, this is heaven.

No……… it is not heaven for me. I have to cook and serve and take photographs too. I enjoy doing all these things…….. but it is not heaven. It would be heaven…  if somebody else cooks for me and serves me during the rains It would be heaven when I am just sitting near my window seeing the beauty of rains and someone gets hot pakoras with hot chai for me.

Fortunately or unfortunately… I don’t know…. I have to do all the cooking and serving, plus wash all the dishes, clean the house etc etc etc. Its a lot of work for me in a day, plus meditate too and be continously aware of my actions, thoughts and feelings all the time. All in a day’s work.

I recollect the moments in my life during heavy rains, when my mom would make different types of pakoras. Sometimes onion pakora, some occasion potato pakora, some day moong pakoras, some moment cabbage pakora… and the list goes on….  for me and my sis in the evenings during the monsoons, only on days when it rained and rained and rained…..

We would relish it so much. I have many such memories especially in relation to food. These fond little memories have become a sweet part of me now.

She would serve them piping hot, direct from the kadai into our plates. In fact, my mom had this habit of serving us hot food. Even the chapatis, she would puff them and then serve it to us directly from the tava. She would again go to make another chapati. This way she would make many rounds between us and the tava.

My mother in law is also like this. She would make one paratha and then serve it. Go in the kitchen and then make another paratha and so on. She even serves her husband…. that is my father-in-law, to this day like this.

I too serve my husband sometimes like this. Sometimes only…….. thats coz my husband does not like to eat hot food. He prefers it warm. So I stack and keep all the rotis or parathas in the roti basket and serve when I am done making all the rotis and parathas.

Coming back after this long story to the bread pakora recipe. Basically there are two types of bread pakora:

• plain bread pakora and
• stuffed bread pakora

At our place, we make both. When we need to have some hot snack quickly, we make plain bread pakora. These are slices of bread dipped in besan (chickpea flour batter) spiced with ajwain, red chili powder, asafoetida, salt and deep fried.

The stuffed bread pakora is stuffed with a filling of mashed potatoes, dipped in besan and deep fried. One can be innovative in making the filling. Though, mashed potatoes is a common filling in India, there are other fillings that can be used, like, paneer (cottage cheese filling), soya granules filling and even cheese.

I often make the stuffed bread pakora with mashed potatoes or in combination with cheese or just plain cheese. In fact, one of my earlier posts was on Cheese Bread Pakora.

After a long time, I am posting a similar recipe of Potato Stuffed Bread Pakora, even though I make it pretty often.

So here we go with the step by step recipe with pictures of Bread Pakora.

Ingredients for the Stuffed Bread Pakora:

Servings: 2-3, makes 6 bread pakoras
Preparation time:-
: For boiling potatoes, cooling and mashing and making besan batter: 25 mins
Cooking Time:-
: For assembling and frying the pakoras: 40 mins

For the filling:

• 4-5 medium size boiled potatoes (leftover boiled or mashed potatoes comes in handy and works best, especially if you are a lazy person like me)
• 1 green chili, finely chopped
• 2 tbsp finely chopped cilantro/coriander leaves
• 1/4 tsp red chili powder
• 1 tsp amchur powder
• 1/2 cup of mint coriander chutney (optional and I will tell you why later in this post below)
• black salt or common salt

For the outer crisp coating:

• 3 cups besan (chick pea flour/gram flour)
• a pinch of hing
• 1/4 tsp red chili powder
• 1/4 tsp garam masala powder
• 1/2 tsp ajwain – carom seeds
• water
• salt

And of course 6 slices of Brown or White Bread ( the pic shows 3 slices below)

How to make the stuffed bread pakora:

Preparing the potato filling:

• Peel the boiled potatoes. The potatoes should be boiled really well. Mash the potatoes when they are still warm.

• Add the coriander leaves, green chili, red chili powder, amchur powder, salt to the mashed potatoes.

• Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.

Preparing the besan batter:

• In a bowl, take the besan (chick pea flour/gram flour).

• Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.

• Add around 1/2 cup water and mix. The batter I made in the pic below is very  thick.

• So, I add a little water to make it slightly thin.The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly.

• Add a few drops of oil to the batter and mix well.

• Keep the ready batter aside.

Assembling and Frying the Aloo Bread Pakora:

• Before you do the following steps, heat up some oil for deep frying the pakoras.
• On your cutting board, slice the bread into triangle or rectangle slices. I made triangular slices.

• Keep a single triangular slice of bread on your tray or rolling board or cutting board. Take a teaspoon of the mint-coriander chutney and apply it evenly on the triangular slice of bread.

• Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.

• Cover this potato stuffed slice with another slice. I choose to keep it plain. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this second triangular slice.

• You have now a beautiful triangular bread sandwich. Just slightly press the sandwich. Take the entire sandwich in your hand and dip it in the besan batter.

• Coat the stuffed bread sandwich evenly with the besan batter. Be gentle with the pakoras. Take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break. By now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.

• Fry the bread pakoras on a medium flame till they are crisp and golden brown.

• Drain on a tissue.

• When I finished making the pakoras, I still had some of the potato filling left. I made a nice bread roll of the last batch of the potato mixture and deep fried it. So now you have one recipe idea that you can make if you have any leftover mashed potatoes.

• This cute bread roll, also I served with the bread pakoras.

• Serve them hot or warm with tomato sauce or with any chutney of your choice,  or even coconut chutney. I served these tasty aloo bread pakoras with mint-coriander chutney, sweet tamarind date chutney and dry onion garlic chutney.

• Enjoy the bread pakodas in the rains with a cup of indian ginger chai or masala chai.

Tips:

1. The mint coriander chutney is the optional part. If you already have it, you can add it to the recipe. But if you do not have it. There is an alternative. Just chop some mint leaves and add it to the mashed potatoes along with the rest of the ingredients. Adding fresh mint leaves substitutes the mint chutney very well in this recipe.
2. I have made this recipe, even without adding any mint or coriander leaves and sometimes even without the mint coriander chutney and it still tasted awesome.  But do add green chilies as it gives a nice zing to the potatoes.

Similar Posts:

• Bread Pakoras with Cheese- Bread Pakoras stuffed with Creamy Cheese
• Cabbage Pakora: Crisp Cabbage Pakora
• Mirch Pakora Recipe: Green Chilly-Mirch Pakora
• Bombay Toast Sandwich – A Masala Toast Sandwich Recipe From Bombay
• Aloo Tikki – Aloo Pattice recipe made from leftover potatoes

After the sweet, creamy and yummy Custard Apple Icecream Recipe post, my next post is on the bitter, dry and tasty Karela (Bitter Gourd/Bitter Melon) Sabzi. Quite a contrast…. isn’t it?

This is the Punjabi Recipe of Karela Sabzi from my mom-in-law. It is a dry karela sabzi and makes use of only one additional vegetable in it besides the spices… onions.

This is a quick and easy version which is often made in our house, when we do not have enough time for making Bharwan Karela (Stuffed Karela – Bitter Gourd Sabzi). The ingredients used are similar in both these recipes, except for the method of cooking. Now before I mention step by step details about the recipe, lets take a sneak peek on the health benefits of Bitter Gourd:

1. Purifies blood.
2. Excellent for people having diabetes.
3. Improves constipation and piles.
4. Helpful in healing skin disorders.
5. Besides being good in B Vitamins and Vitamin C, it is also rich in minerals like Iron, Calcium and Phosphorous.

I always make sure that I atleast include bittergourd in our food once a week. It is in fact one of my favorite veggie and I simply love this recipe, the bharwan karela that my mom-in-law makes and the karela chips which my mother makes. Also the Bengali recipe of Shukto is one of the bittergourd recipes that I like.

So now for the recipe.

Ingredients for the Punjabi Karela Sabzi:

Servings: 3-4
Preparation Time: 5-10 mins (20-30 mins more if you keep the chopped karela with salt)
Cooking Time: 20 mins

• 5-6 medium sized karela/bitter gourd
• 2 or 3 medium sized onions
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/4 tsp garam masala powder
• 1/4 or 1/2 tsp amchur powder
• 2 tbsp oil
• salt

Method to make the Punjabi Karela Sabzi:

• Peel the karelas. Wash them in running water. Chop them. You can even slice them. I never discard the seeds when cooking karela, but I know some people do it. Discarding or not discarding the seeds…. I leave that to you.

• Slice the onions too.

• In a kadai or pan, heat oil. Add the chopped or sliced bitter gourds.

• Saute the bitter gourd on medium heat for 2 minutes. Lower the flame and saute for 2-3 minutes more.

• Add the sliced onions.

• Mix the sliced onions with the bitter gourd.

• Saute for 2-3 minutes.

• Now add the turmeric powder, red chili powder and salt.

• Stir. Cook the sabzi without any lid for 7-8 minutes till the both the karela and onions are cooked and sauted well. The onions will become brown. Keep on stirring in between. Check the seasoning. Add more red chili powder or salt if required.
• When the sabzi is ready, sprinkle the amchur and garam masala powder. Mix it with the entire sabzi.

• Garnishing with chopped cilantro/coriander leaves is optional.
• Serve with phulkas, parathas and a bowl of fresh plain curd/yoghurt or sweetened curd/yoghurt. It also goes very well as a side vegetable dish or accompaniment with the combination of dal rice or kadhi chawal ( punjabi curd kadhi with rice)

Note: I do not soak the bitter gourds in salted water or even sprinkle salt on them. I personally like the bitter taste, so I do not do use salt to remove the bitterness. In India, we do not get extremely bitter karelas. But, if you get the gourds which are very bitter, than mix some salt on the chopped bitter gourd and keep aside for 20-30 minutes. The salt extracts the bitterness. Rinse in water and then use in the recipe.

Alternatively, you could also put them in salted water. Keep them in the salted water for 20-30 minutes. Rinse them with fresh water and then add them to the recipe.

Similar Posts:

• Mooli Sabzi with Wadis: Punjabi Wadi Mooli Sabzi Recipe
• Aloo Bhindi Recipe: Punjabi Aloo Bhindi Recipe
• Shukto Recipe: Bengali Shukto Recipe
• Punjabi Chole Recipe: How to make Punjabi Chole
• Baingan Fry – Baingan Bhaja, Eggplant Fries

Custard Apple or Sitaphal (as it is known in Hindi) is a seasonal fruit which one gets easily in India. I remember my days in Pune, where we used to get fresh, large sitaphals and I often used to make a milk shake of these creamy fruit. A friend bought some custard apples and they were very ripe as you can see in the picture. So I decided to make custard apple icecream.

It is a no cook, easy custard apple ice cream. Its tastes good and will definitely calm all those ice creamy urges…… when you know that in your fridge there is a bowl of wonderful creamy custard apple ice cream waiting for you.

I have adapted this recipe from Kaushi Bhatia’s cookbook – Dollops Icecreams and Dessert. And do you know….  what is the thickening agent used in this icecream recipe. Its Marie Biscuits…… surprised….. yes it is Marie Biscuits. I made this ice cream with whole milk, but you can use skimmed milk.

You can see the ice cream melting…… no….. melted…….when I was taking the pictures.

Ok… without much ado.. here goes the recipe for this delectable Custard Apple Ice Cream Recipe.

Ingredients for the Sitaphal Ice Cream: 2-3 servings

• 1 cup custard apple pulp
• 1 cup fresh milk (boiled and cooled)
• 1 cup crushed marie biscuits
• 6 tbsp sugar

How to make the Custard Apple Ice Cream:

• Wash the custard apples in water. Dry them with a cloth. Now open it up and peel the fleshy pulp from the seeds. This will take some time as you will have to peel the flesh from each and every seed. Collect the pulp in a container. Around 3-4 custard apples will give you 1 cup of pulp. This is the only time consuming part. After this everything is quick and easy.

• Take the fresh milk in your mixer jar or bowl if your are using a hand mixer or blender. Now add the crushed Marie biscuits

• Add the custard apple pulp and the sugar.

• Blend all the ingredients till everything is nicely mixed. Check the sugar. If less, than add a few more tablespoons of sugar.

• The ice cream mixture is thick and creamy….and……….  looks like an ice cream mixture Pour the contents into container with a tight fitting lid.

• Place it in the freezer till partially set. For a softer texture, remove from freezer and whip the mixture in your mixer for 1/2 minute. Pour into the container again and refreeze the ice cream. If you are a lazy person like me, you don’t have to whip it I did not and still the custard apple ice cream tasted great.
• Serve the ice cream as it is…… that is plain… or if you want you can top it up with a topping or sauce of your choice.

Tip:

• For more servings just increase the proportion of the custard apple pulp, milk and crushed Marie biscuits equally.
• Sugar can be adjusted according to the sweetness of the custard apples and your individual taste.

Similar Posts:

• Caramel Custard Recipe: How to make Caramel Custard
• Homemade Butter Recipe – How to make White Butter – Makhan at Home
• Mango Lassi Recipe: How to make Mango Lassi
• Aamras Recipe: Easy Aamras Recipe | How to make Aamras
• Instant Microwave Cake in a Mug: 5 minute Chocolate Chip Cake

Mooli or radish or daikon….. who likes it?….. Atleast, many folks are put off by the odour it emits while cooking and forget about eating it. But this recipe will change that for you. You won’t only like it, but make it often and regularly. Atleast, it did that for me when I first had it. This is again my mom-in-law’s recipe and I must say its finger licking and lip smackingly good. This mooli sabzi recipe and Mooli Paratha are my all time favorite mooli recipes.

The Mooli Wadi Sabzi is a Punjabi recipe that basically uses 5 main ingredients: mooli, green chillies, asafoetida, mustard oil and punjabi vadis. Please use all the ingredients mentioned above besides mooli to get the real authentic taste and flavor of this recipe.

For the punjabi vadis, you can get the readymade ones easily. The ones that I have used in this recipe, have been made by my mother-in-law. Yes……. every winter when fresh green cholia (fresh green chickpeas) arrives in the market…. she makes these vadis. These vadis are made with ground cholia, urad dal and certain spices. The pic of homemade punjabi wadis is below.

Ingredients for the Punjbai Mooli Wadi:

• 3 medium sized radish-mooli-daikon with or without leaves
• 2 tbsp mustard oil
• 1 green chili (add more to spice up the recipe)
• a pinch of asafoetida
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder (optional)
• 10-12 Punjabi Vadis
• salt

Method to make the Mooli Wadi Sabzi:

• Peel the radish and rinse them in water. Now before chopping you have two options: Either you chop the radish or you grate it. I chose a third path. I sliced the radish into matchsticks. The size and shape of the cut vegetables subtly changes the taste of the dish and even affects the cooking time and also the way the vegetable turns out in the end. I have made this recipe with chopped radish, grated radish and matchstick radish. I like this recipe most with grated radish and matchstick radish. In fact the matchstick shape makes the radish slightly crispy than the other two versions.

• Chop the green chili.

• In a pan or kadai, heat up the mustard oil. Add in the green chili and asafoetida and fry for a few seconds.

• Immediately add the radish and saute it for 2 minutes.

• Now add the turmeric powder, red chili powder and salt.

• Mix these two spice powders and salt with the radish and saute for a minute.

• Rinse the wadis in water and then add it in the sabzi.

• Mix the vadis with the rest of the sabzi.

• Now cover the pan or kadai with a tight lid, so that no steam escapes. Cook covered for 6-7 minutes, but remember to stir in between for a couple of times. If you have grated the mooli, it will take less time to cook as compared to the matchsticks or chopped mooli.
• When done, serve the punjabi mooli vadi with rotis or as an accompaniment or side vegetable dish with the main course.

• Relish the Punjabi Mooli Vadi with a smile on your face knowing that its the same mooli which you hate and do not like to see in your plate. Yes…… its the same radish but its not the same radish……. is it?

Similar Posts:

• Mooli Paratha Recipe – Punjabi Mooli Paratha Recipe
• Aloo Methi Recipe: How to make Dry Aloo Methi Recipe
• Karela Sabzi Recipe: Punjabi Karela Sabzi Recipe
• Beetroot Thoran: How to make Beetroot Thoran
• South Indian Delicacy – Sambhar Recipe ingredients and preparation

This is one healthy dosa recipe that I made with soybeans and flaxseed. This one is my original recipe and I made it because I often try to incorporate healthy ingredients in the food I prepare. You could also call it soybean pancakes, but unlike the traditional pancakes, this one is made without eggs and white flour.

Most of us know that soybeans are a rich source of proteins and also a good source of vitamins like: B-group vitamins and minerals like: calcium, iron, zinc, phosphorus, magnesium.

Flax seeds on the other hand are rich in Omega 3 fatty acids and lignans which are potent cancer fighters and they also help in improving the body’s immunity. It is also rich in fibre thereby helping in relieving constipation. It is also helpful for women in maintaining the hormonal balance. I can go on and on about the health benefits of flaxseed. Wherever I can, I add flaxseeds to the recipes I prepare.

Flaxseed is also beneficial for vegetarians who do not consume fish but want to partake the Omega 3 Fatty acids. I will soon be posting two recipes of flax seeds. First one is beans rice with flaxseed and the second one is a recipe for making an eggless chocolate cake with flaxseeds. Here I have used flax seeds instead of eggs. This cake is rich in omega 3 fatty acids. Just think of it. You are making a cake…….. that too chocolate and rich in omega 3 fatty acids… plus its also vegetarian and can be made vegan too by using soy butter and soy milk instead of butter and milk.

In fact, I have so many recipes to be posted. Now coming to the soyabean dosa recipe…….. it is easy, simple to make. An additional ingredient that I have used in the recipe is rice flour. Rice flour gives a bulk and body to the recipe and helps the dosa to retain shape while being cooked.

Initially I made the dosa without adding rice flour. But it was difficult to even lift the dosa from the pan and I use a non stick pan The dosa was breaking while lifting. When I added rice flour, I could easily lift the dosas from the pan.

Mind you…… these soyabean dosas are slightly thick and take some time to cook. It does not cook as quickly as the regular dosa. You also cannot spread the soyabean dosa batter into a large circle as compared to the normal dosa batter. It just sticks and is difficult to spread. The batter I had made was thick and I did not want to take any chances by making the batter too thin or runny.

These soyabean flaxseeds dosa tasted great and even looked great as you can see in the pictures. They actually were porous and spongy from inside whereas as crisp from outside. I had the feeling…. like I was eating a spongy and porous bread. Its an excellent and power packed breakfast that can keep you going for the rest of the day. You can serve the soyabean dosas with coconut chutney, sambar or even the dry podis. It goes well with the simple tomato ketchup too. This recipe can be called a vegan recipe and it not only good for the the vegans but also vegetarians.

So here we go with the soybean dosa recipe with flaxseeds:

Ingredients for the Flaxseed Soyabean Dosa:

• 3/4 cup soyabean
• 2 tbsp flax seeds
• 3 tbsp rice flour
• 1 green chili
• 1/2 inch piece ginger
• salt
• water
• oil/butter or ghee for frying (use oil instead of butter or ghee if you are a vegan)

Method to make the Flaxseed Soyabean Dosa:

• Pick, wash and soak the soybeans and flaxseeds overnight in water or atleast for 8-9 hours.

• Oh….. the flax seeds are too small and the soybeans are overpowering them in the above pic. So here is another pic with the flax seeds in the center of the pic. For some reason, they were just settling below the soybeans, making it difficult to take a pic of them.

• In the morning or after soaking them, ground both the soybeans and flaxseeds with green chili and ginger with some 1/2 cup water. Add more water if the batter is too thick and cannot be ground. In the below pic, you could see many of the flax seeds.

• Ground to a smooth paste.

• Remove the batter in a bowl and add rice flour and  salt to it. Mix well and check to see if you need to add more salt or not. You can see how much thick the batter is.

• Heat the tava or griddle and pour a ladle full of batter on the tava. Do not try to spread it as you cannot. Just slightly using the back of the ladle apply some pressure. This way the batter will spread very little. Since I have a non stick tava, I do not spread oil on the tava before spreading the batter. Ok….. in the pics above and below flash is used and hence the dosa batter is looking bright.

• Drizzle some ghee or oil on the sides and top.

• Now comes the lifting part. Just lift the dosa slighlty to check if it is browned. If yes, then carefully lift it and turn over. Drizzle some oil on the sides and top again.

• Flip again, when the second sides gets browned.

• You could flip the dosa twice more to get it evenly cooked and golden browned.

• Fry the dosas till they are evenly and properly cooked.

• Below is a pic of a fully cooked soyabean flaxseed dosa.

• Since it takes some more time to cook one dosa, you could do with this technique. Spread two dosas simultaneoulsy on the tava and let them cook as shown in the pic below.

• When browned from the base, turn them on the tava. Cook these two dosas as you would cook the a single dosa on the tava.

• Serve these yummy and healthy soyabean flaxseed dosas with cocnut chutney and sambar. They can be had plain too.

Tips:

• I cooked the entire batches of dosa on a low flame so that the dosas get evenly and properly cooked.
• For your first dosa, if you are not able to lift it from the tava as the dosa breaks. Then you need to add some more rice flour to the batter. Add 1 or 2 tbsp of rice flour and try making the dosas again. Also check the seasoning of the batter, if you add more rice flour.

Similar Posts:

• Mixed Dal Dosa Recipe: Easy Mixed Dal Dosa Recipe
• Urad Dal Dosa Recipe: How to make Urad Dal Dosa
• Punjabi Poora/Puda Recipe – Sweet Poora/Puda Recipe
• Moong Dal Dosa (Pesarattu)- How to make yellow moong dal dosa
• Onion Tomato Uthappam Recipe: How to make Onion Tomato Uthappam Recipe

Dahi Sev Batata Puri is yet another chaat snack from the lands of Mumbai (Bombay). After having written about the chaat recipes from Mumbai – Pani Puri and Ragda Pattice… this is my third post on the sweet, sour, tangy, spicy, crispy……. chaat…. again from Mumbai……. Dahi Sev Batata Puri.

Here again is a step by step method of making Dahi Sev Batata Puri with nice pictures. Yes…. I am getting wonders to do with my small pocket sized camera and I simply enjoy photography…. not only food photography but also nature and landscape photography.

Dahi Sev Batata Puri is made with the puris…. that are used for pani puris and topped with boiled potatoes (batata in Marathi), chutneys, curd/yoghurt (dahi in Hindi) and sev. To make it more healthier, you could also add boiled moong sprouts and boiled chana with the potatoes.

Dahi Sev Batata Puri is absolutely simple to make if you have your puris, chutneys and sev ready. All these three items can be brought readymade.

If you want, you can make them at home too….. but its a tedious and time consuming process, especially if you are a full time working professional.

For this recipe I have used two chutneys mainly – Green Mint Coriander Chutney and Sweet Tamarind Jaggery Dates Chutney. There is one more chutney that is used to spice up this chaat and that is Red Chutney made from dry red chillies and garlic. The Red Chutney is an optional one and you could make it if you want to add more spice to the chaat.

Ingredients for making Dahi Sev Batata Puri: For 2-3 servings

• 2 medium size boiled and peeled potatoes
• 1 onion
• 1 tomato
• 1 green chili
• 1 to 2 tsp lemon juice (optional)
• a few sprigs of coriander leaves
• 1 cup curd
• 1/2 cup sweet chaat chutney
• 1/2 cup mint coriander chutney
• 15-16 puris
• 1 cup sev
• red chili powder
• chaat masala
• roasted cumin seed powder
• black salt

How to make Dahi Sev Batata Puri:

• Chop the boiled and peeled potatoes.

• Chop the onions, tomatoes, green chili and coriander leaves finely.

• Take around 15-16 pooris or golgappas.

• Also, keep both the green mint coriander chutney,

• and the sweet tamarind jaggery dates chutney ready.

• In a plate, arrange the puris or golgappas. You decide the number of puris to be served in each plate. Break the puris from the center to create space for the potatoes and chutneys.

• Stuff the chopped potatoes in the pooris.

• Now add the chopped onions, tomatoes and green chilies on top of the potatoes in the puris.

• At this stage you could sprinkle some chaat masala, jeera powder, red chili powder and black salt on the puris. This step is optional.
• Top the stuffed puris up with the green chutney, sweet chutney and curd. Top the chutneys as per your liking and taste.

• Now again sprinkle all the four dry masalas i.e chaat masala, jeera powder, red chili powder and black salt. Also sprinkle the lemon juice.

• Add the sev on top in a way that each poori gets covered with sev. Finally garnish with chopped coriander leaves.

• Serve Dahi Sev Batata Puri as soon as you make it as the puris become soggy if you serve even after a few minutes.

• Relish and savour each and every bite of yummy Dahi Sev Batata Puri with your loved ones.

• Enjoy…..

Similar Posts:

• Pani Puri Recipe: Easy Mumbai Pani Puri Recipe
• Pani Puri Recipe: How to make the Puri (Golgappa) of the Pani Puri
• Vada Pav Recipe – How to make Wada Pav
• Ragda Recipe: How to make Ragda for Ragda Pattice, Pani Puri
• Eating Pani Poori-Golgappas-Puchkas outside

Along with all the changes that I am making to my blog which takes up most of my little time, I also decided to keep on adding new recipes when I get more extra time.

Dhingri Dolma or Dingri Dolma……Ok..I don’t know what is the correct name Dhingri or Dingri but the recipe is amazing……. So here comes a delectable mushroom paneer recipe. Its a recipe straight from the Awadhi Cuisine. Awadhi Cuisine is from the city of Lucknow.

I had heard and seen the unique name of this recipe in the menu of many Avadhi restaurants. Little did I know then, that this recipe was made from mushrooms and paneer. Later I read about this recipe whilst in college, and came to know that this recipe was made from mushrooms and paneer.

Never tried it then and even later. I never even searched for this recipe on the internet as it faded from my memory. Recently, I again came across this recipe in a cookbook and decided to try it out.

It was amazingly simple, easy and quick to make and tasted great. It was so delectable and we liked it so much, that I have decided to make Dhingri Dolma quite often.

This recipe is quite colorful where both the mushrooms and paneer are tempered with Shah Jeera and cooked with tomatoes. Shah jeera or Shahi jeera is also known in English as Caraway seeds or Black Cumin. It  is slightly thinner and darker than the regular cumin seeds and has a different unique aroma than the regular cumin seeds. Its sweeter than the regular cumin seeds. Shah Jeera is quite often used in Mughlai cuisine. It is also used in biryanis and pulaos and sometimes in rich gravy dishes.  Here is a pic of Shah Jeera.

I have adapted this recipe from the cookbook Prashad: Cooking with Indian Masters by Jiggs Kalra. This is one amazing book which has great recipes in restaurant style. But unfortunately, it has few vegetarian recipes and many non vegetarian recipes.

Ingredients for the Dhingri Dolma for 2 servings:

• 200 gms of button mushrooms
• 175 gms paneer (cottage cheese)
• 1/2 tsp shahjeera (black cumin seeds/caraway seeds)
• 1 onion
• 1 tomato
• 1/2 inch ginger
• 1 or 2 tsp ginger garlic paste
• 1/2 tsp white pepper powder ( as an alternative you can use black pepper powder as I have done)
• 1/4 tsp red chili powder
• 1/4 tsp garam masala powder
• 1/4 cup coriander leaves/cilantro leaves
• 2 tbsp ghee or oil
• salt

Method to make Dhingri Dolma:

The preparation:

• Wash the mushrooms and slice them.

• Dice the onions, dice the tomatoes. You can even see garlic in the pic. Thats for making the ginger garlic paste.

• Grate the paneer coarsely.

• I never use readymade ginger garlic paste. I always crush both ginger and garlic freshly in a mortar pestle to make the paste.

• Also you could keep the garnish ingredients ready.

The cooking:

• Heat ghee or oil in a kadhai. Add the black cumin and fry till till it crackles.

• Add onions.

• Saute the onions until light brown.

• Add the ginger garlic paste and saute till the raw smell of the paste disappears.

• Add mushrooms  and stir. Saute for 2 minutes.

• Add the red chili powder, pepper powder and salt. Saute for 2-3 minutes more till the mushrooms are cooked.

• Now add the paneer.

• Mix the paneer with the rest of the mixture and cook for 4-5 minutes, stirring in between.

• Add the tomatoes and saute for 4-5 minutes more. You just want to cook the tomatoes and not make it mushy.

• Towards the end sprinkle garam masala and stir.

• Add some chopped coriander leaves and julienned ginger keep the remaining to be used for garnish later.

• Adjust the seasoning. Remove in a bowl or a dish and garnish with the remaining ginger and coriander.

• Serve hot or warm with phulkas. This recipe even goes well with breads.

Similar Posts:

• Paneer Capsicum Recipe: Paneer Capsicum Gravy Recipe
• Kadhai Paneer Recipe – How to make Kadhai Paneer
• Aloo Bhindi Recipe: Punjabi Aloo Bhindi Recipe
• Mix Vegetable Recipe with Paneer
• Italian Garlic Mushroom Recipe in Olive Oil

My blog is going through a major facelift, so please bear with me. If you find any image problems or broken links on any post than please let me know. With the limited amount of time I have, I am doing a lot of changes. Thankyou and sorry if there is any trouble viewing any link, photo or page.Similar Posts:

None Found