Both are steam cooked & tempered. Due to the inclusion of rice, dhokla looks pale & lighter in color. But khaman is well-known as khaman dhokla across other regions & is popular on the restaurant menus. It is pretty much served in eateries, cafes & street stalls as a snack. About Dhokla Dhokla is a steamed savory cake made with fermented batter of lentils and rice. The batter is steamed to a cake in a mould....
Khara bath tastes good on its own. But it is usually served with coriander Coconut chutney. The key to making a good khara bath lies in the spice powder used. Rava bath served in each tiffin center has a distinct flavor & taste as each one uses their own unique masala powder. To make khara bath I have used homemade vangi bath powder that I shared on my Vangi bath post....
I do not pack anything that has been prepared with egg or meat, since the food is stored for several hours before consumption. Egg and meat are supposed to be eaten within 2 hours of preparing. I have put together some of my recipes that are good for lunch boxes, all these are mostly Indian that can be made in less than an hour. I personally do not prefer pasta and noodles in kids’ school box....
Vada are South Indian deep fried fritters mostly made with lentils. There are many different kinds of Vadas made in India. We make Chana dal vada, urad dal, Moong dal vada and even with mixed lentils. But here these are made not with lentils. Maddur vada is super quick to make since lentils are not used, there is no soaking or grinding task involved. About Maddur Vada Maddur vada are a popular deep fried snack made with rice flour, semolina, all-purpose flour, spices and curry leaves....
Ganesha, the son of Lord Shiva & Goddess Parvathi is the Hindu deity of Wisdom & intellect. He is revered as the remover of obstacles in life. So a lot of Hindus offer their prayers to Lord Ganesha round the year, before their daily routine begins. Ganesh Chaturthi also known as Vinayaka chaturthi is a festival celebrating the birth of Bhagwan Ganesha. Hindus believe that Ganesha loves modak hence he is also called as modakapriya, one of the 108 names mentioned in the Ganesha Ashtothram....
Moong Dal Pakoda These moong dal pakoda are one of those delicious and addictive snacks that you will love. These are extremely flavorful, crunchy and tasty. A generous sprinkle of chaat masala over these is what makes these taste the best. Moong dal pakoda go well with a cup of Masala tea or coffee. But Coriander chutney, Green chutney or Schezwan sauce will be a great side. Making these moong dal pakoda is very simple, just soak the Moong dal and then blend them....
But what is quinoa, anyway? And how do you turn it into something even the biggest fried rice fan will enjoy? What is Quinoa? While quinoa appears to be a whole grain, it is actually a seed from something called the goosefoot plant (a relative of beets and spinach). Indigenous peoples of the Andes Mountains in South America have cultivated quinoa for at least 5,000 years, with Bolivia and Peru remaining some of the biggest producers to date....
Kinds of oats Steel cut oats These are coarsely cut groats with a sharp steel blade. If you look at the nutritional profile on the pack of a steel cut oats, it is the same as the whole groats. The cook time of this is slightly lesser than the whole groats as they are cut. Whole oat groats These are hulled oat kernels meaning the outermost layer that is inedible is removed from the whole grain oats....
About Baingan Bharta Baingan bharta is an Indian vegetarian side dish consisting of a spicy grilled eggplant mash that is sautéed with onions, tomatoes and spices. ‘Baingan’ is a Hindi word for ‘Eggplants or Brinjal’ and bharta is a word meaning ‘mashed’ So Baingan bharta typically translates to eggplant mash. This is not any ordinary mash but has a burst of flavors that comes from fire roasting the eggplants. Though it is said that baingan ka bharta originated in Punjab region of the Indian subcontinent, it is also made across India with lots of variations....
About Bread Pakora Bread Pakora are simply bread slices dipped in spiced gram flour batter & fried. These are popular as a North Indian street food and also eaten for breakfast. Bread pakora are made in 2 ways. The most popular version has a spiced potato stuffing in between 2 slices of bread, make similar to a sandwich. It is later dipped in a gram flour batter and deep fried until crisp....
Made without the use of any sauces, this would really surprise anyone with its unique flavor and taste that comes from the crisp fried cabbage. Vinegar adds a slight tart flavour. You can use any sauces you prefer like soya sauce, sri racha or schezwan sauce. I have made a vegetarian version here but if you eat eggs, you may use them as well. I have included the instructions for the same in the pro tips section below....
It is also available in other parts of the world: in Bangladesh it is called Borhani, in Nepal it is mattha or mohi, in the Middle East it is Ayran. Like in India, each region has its own flavors. In North India, buttermilk may be flavored with cumin or mint. Down in South India, it is more likely to be flavored using curry leaves and perhaps mustard seeds that are fried in oil or ghee....
You can make so many variations to this coconut ladoo recipe like using cocoa to make chocolate coconut ladoo, you can also dip them in melted chocolate and make chocolate coconut balls. You can also add some khoya to the mixture and make khoya coconut ladoo. If you like to try reduce the amount of condensed milk. You may also like this collection of 30 easy ladoo recipes. You can also check these 100 + Diwali sweet recipes You can also check these 10 Coconut Recipes...
It is basically used in 2 different forms – 1. Whole seeds and 2. Ground form which is known as ground cumin, cumin powder and jeera powder (in Indian languages). While it is commonly used in the Indian sub-continent, it is also used in the Mediterranean region, Latin America, North Africa, Mexico and the Middle East. In Indian cooking, the whole seeds are usually added to hot oil or ghee....
Dates Syrup Dates syrup is a natural sweetener made with just 2 ingredients – Dates and water. Although this alternative sweetener is not necessarily low in calories it is a natural sugar that has the added benefit of being less processed than white sugar. Beyond that, it is certainly a healthier option than granulated sugar which has little nutritional value. Date are rich in iron, magnesium, potassium, and other trace minerals....
About Mysore Pak While the traditional Mysore pak is made with a combination of pure ghee and oil for a unique porous texture, the commercial versions are made in numerous ways with just ghee or just oil or both and sometimes even with Vanaspati. The quantity and kind of fats used decides the texture of your Mysore pak. You can find rock hard to super mouth melting versions of in the South Indian sweet shops....
If you are confused between the 2 choices, you may simply choose one based on the availability of ingredients. No matter which method you follow, these oats dosas make for a great breakfast or light dinner. In the end you will be satisfied for eating a wholesome healthy meal. Serve them with a good Chutney, Tiffin Sambar or Potato Masala. About Oats Dosa Instant Oats Dosa is simply made by mixing together ground rolled oats, rice flour, semolina, spices and herbs with water to make a runny batter....
Phirni lends itself to flavors from chocolate to fruit purees making it a adaptable dish for party or potluck menus. About Phirni Phirni also spelled as firni is a popular rice and milk-based dessert from North India. Traditionally served in shikoras or small mud clay bowls (much like kulad chai), this sweet dish has variants across different regions in India. The Kashmiri version (kong phirin) has saffron and semolina or rava in it, while Punjabi one is made with rice paste....
Coconut Palm sugar or jaggery syrup has to be boiled till it reaches a soft ball consistency (not a string consistency), then the powdered almonds are added and mixed well. The mixture is not cooked further else it would become powdery and may not set to a burfi. I have not roasted the almonds, I just powdered refrigerated almonds in the mixer and used. If coconut palm sugar is not available, you can use jaggery that doesn’t taste salty....
About Apollo Fish Apollo Fish originated in the city of Hyderabad, India & soon became a favorite among the South Indian seafood lovers. Today you will see this almost on every Andhra Restaurant Menu. To make Apollo fish, boneless fish cubes are marinated and batter fried until crisp and golden. Then a tempering is made with onions, curry leaves, ginger garlic and green chili.Sometimes a dash of soya sauce is also added for an umami flavor....
