One of those cut outs had this recipe, and trust me, more than finding it interesting, I found the name so amusing that I had to try making it! And to my surprise, it turned out ABSOLUTELY FABULOUS! I have never had this before and now I think it is going to be a permanently stocked up dish in my fridge. A new addition to my all time favorites. And it definitely couldn’t get healthier than this!
Since I have decided to make all steamed dishes / snacks this week, I have been looking for interesting recipes in every possible book I have and even asking my mum-in-aw for her opinion. She always cuts out interesting recipe articles from newspapers for me to try them out as and when.
One of those cut outs had this recipe, and trust me, more than finding it interesting, I found the name so amusing that I had to try making it! And to my surprise, it turned out ABSOLUTELY FABULOUS! I have never had this before and now I think it is going to be a permanently stocked up dish in my fridge. A new addition to my all time favorites. And it definitely couldn’t get healthier than this! I always thought that Khaman and Dhokla were the same, infact that they were called yellow dhokla and white! Till my mum-in-law actually made both of them for me to TASTE the difference.
But after tasting the regular dhokla, I am more than happy to announce my new found love for it, THAN khaman! The white dhokla tastes absolutely gorgeous! Almost similar to idlis but with an awesome punch from ginger – green chillies and the sprinkled pepper. The taste of steamed pepper on this dhokla is so divine! Hands down, an all time favourite Guajarati snack! Especially, with a nice big mug of chai and this for a snack, I think I can make dinner of out this! Since I finally decided to make all '''Steamed'' dishes this week, how could I not start with Khaman! One of the easiest, quickest and definitely TASTIEST Indian snacks ever.
Being a Maharashtrian, all these years I have always thought that khaman and dhokla are the same thing, but no, they definitely are not! I have been corrected by very reliable sources (my mum in law!) One of the main reasons for my Sunday Blues (for us in the Middle East, Sunday being the first working day) is not only getting up early in the morning after having a great weekend, but also deciding what to make for breakfast and lunch. On Sundays, I always end up making a breakfast - cum - lunch quick meals to get on with the rest of the day's work.
One of such quick recipes is Upma with vegetables. I am sure a lot of South-Indians would disagree with me, but since childhood, I have always known them as Appams.
My mom has always made the best idli / dosa batter. When we were growing up, almost every alternate weekend would be an idli - dosa breakfast-cum-lunch massive meal. She would always make the batter in larger quantities, so the left over batter could be used to make other variations. This is one of her creations. We have always loved it! And because of its tiny size, its even easier to get a quick bite and get back to work. In my school days, we would always have a long break and a short break. Whenever I had appams for my short break quick bites, I would never even get to see my lunch box opening! My friends loved it so much that it was like the appams had wings and they flew out of my lunch box, without me even getting a whiff of it! This is one of my all time favourites! Hope you like them as much too. Bon Appétit One of my childhood favourites! Simple, quick and delicious as ever with a little maharashtrian touch to it.
The typical rava dosa recipe makes the dosas very thin and crisp, but this recipe, keeps them a little thicker and fuller to taste. This recipe doesn't use maida or rice flour to bind the batter, instead uses gram flour, or besan, giving it a much softer texture than a traditional rava dosa. In comparison to the traditional recipe, this also uses curd to give it a slight sour after taste (similar to a fermented dosa batter). Rava Dosa, is an instant dosa that doesn't need any fermenting, and hence is a much quicker fix than the fermented-batter dosa. The batter is spread onto a hot pan; by pouring it over the pan. (Unlike other dosas where a ladle is used to spread it on the pan) It's cooked until it becomes crispy, and served along with chutney. One of my favourites for breakfast or even dessert.
Goes great with a nice mug of freshly brewed mug of coffee. Bon Appétit One of my favourites for breakfast or even dessert.
Goes great with a nice mug of freshly brewed mug of coffee. Bon Appétit Theplas are a typical Gujarati Snack / Breakfast dish.
As a kid I have always loved the winter season, as fresh and tender methi leaves were vailable in plenty! Mom would always make a lot of different dishes with it. But the best of all were the parathas! It was amazing to feast on freshly baked methi parathas with a big blop of amul butter on a nice cold winter day, with a hot cup of tea. Divine! A delicious quick recipe, with a gorgeous blend of vanilla and orange. Makes a great snack for the kids too. When it comes to baking, you need to follow the mantra mentioned below- Baking a cake is nothing to fear of. Do not be over careful or overzealous. As long as you do exactly as the recipe states, it will turn out JUST fine. And even if it doesn't, the best part about baking is that it makes you think later of what you might have done wrong. And the more you give it a thought the more you want to try your hand at baking different things, thus increasing your expertise. So all in all, enjoy the process without worrying about the end result and it should and would turn out as it is supposed to be! Happy Baking! I guess my guilt and then sincerity took over me for this one.
I remember, during our 3rd or 4th semester in college, we used to have bakery practicals and I had missed out on making this recipe. Somehow, while surfing through our food production journals the other day, I remember blindly copying this down for submission, but not making it. So what better reason than that to make up for lost credit in the practicals! And this time I can prove it with a picture that I did make the cake and follow the recipe to the T! Even though the recipe says no fat/oil/butter/margarine, but the number of eggs definitely make up for the calorie balance! So even if you try making this, be careful with how much you eat in a day. Inspire of no fat added, this turned out to be an amazingly soft and moist cake. Just for the adventure of it, a definite must-try. During my cabin crew days, I would operate a lot of flights to London Heathrow, and our hotel was located very close to the airport, quite a distance away from the city.
The best part about this hotel was the breakfast buffet. I have traveled a lot and stayed in a lot of different hotels, but I have never enjoyed breakfast as much as I did in the London hotel. Absolutely divine! Especially the hash brown potatoes. Amazingly soft on the inside, a nice crunch on the outside. After trying my hand at a few recipes and variations, I finally found the recipe that is as close to the hash browns as the ones I used to feast on in London. Hope you like it as much too. A super quick fix and one of the tastiest recipes!
If you are craving for some South - Indian food without having to follow long recipes, this one is the best and the quickest, with the closest results to an authentic Idli. They can be had just the way they are, or with simple Chutney or molagapudi or with Samabar. A very traditional Gujarati recipe. And how much ever I try to, but no one can make them as soft and delicious as my mom-in-law! She is the ONLY one I know who has the patience to make palm sized theplas for all of us with a bottomless tummy! The best combination for any theplas is when you take a small bite of a thepla and gulp it down with amazing masala chai. Oh what early morning bliss! A very traditional Gujarati recipe. And how much ever I try to, but no one can make them as soft and delicious as my mom-in-law! She is the ONLY one I know who has the patience to make palm sized theplas for all of us with a bottomless tummy! The best combination for any theplas is when you take a small bite of a thepla and gulp it down with amazing masala chai. Oh what early morning bliss! After cooking, according to Mitul's ''interesting dishes'' demands all week, weekend is the time, where I get pampered.
One of the weekend day's breakfast menu is decided and made by Mitul! This is one of his creations and he is very good at it! What an amazing way to get pampered! Pancakes, with fruits and maple syrup finished with a freshly brewed pot of coffee! Couldn't get any better than this. I know the picture doesn’t do as much justice to his creation, but soon I will upload one that shows exactly how delicious they are! We would always have this for breakfast in the business and first class cabins and has been my favourite breakfast ever since.
Delicious, filling and a perfect way to fuel your day. |
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