A light airy, healthy snack known as Dhokla in Gujarati Indian cuisine.
Served with a chutney of your choice these make for a wonderful treat!
I used this recipe @ http://foodviva.com/snacks-recipes/rava-dhokla-recipe/
I was very impressed by the result! Have a go and please send me pictures of any dishes you make from my blog. Would love to see and share them here.
Email me @ Shivaaydelights@gmail.com
My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!
INGREDIENTS
1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking
METHOD
Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.
Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough
Bring together and knead for 5 minutes
In the meantime heat a non stick frying pan on a medium heat
Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc
Place in the frying pan. Cook on both sides until golden brown, using a little oil to aid the process
Serve hot with lashings of butter
The carrot…not one of my vegetables of choice but now is, as both my boys love them as does our pet house rabbit Alfie!
I’m just about getting myself to eating them raw, like them in a fruit & veg juice mix and now I have made them a little tangy to add them as a side dish to any Indian meal
INGREDIENTS
3 medium carrots, peeled and sliced into thin rounds
½ tbsp sunflower oil
1 tsp cumin powder
½ tsp black mustard seeds
Salt to taste
Fresh lime juice to taste
METHOD
In a medium saucepan, heat the oil and mustard seeds. As soon as the seeds start to pop, gently add in the carrots
Sprinkle with the cumin powder, mix well so that all the carrots are coated. Cover and reduce the heat. Cook for 5 to 7 minutes til slightly soft
Season with salt and fresh lime juice, cover and cook until the carrot is a little more tender.
Serve with your favourite Indian meal
Paneer and black gram split lentils, I was yet to combine in a dish, so yesterday was the day. I was extremely pleased with the result as I managed to get a mushy daal with bags of flavour. It tasted very similar to a daal makhani, as the paneer provided the wonderful creamy feel and flavour
Ummm…I was in heaven! I’m sure you all will love it too, guaranteed!
INGREDIENTS
1 cup cubed paneer
1 cup split urad, white split gram lentils
½ tsp soda bicarbonate
¼ tsp turmeric
Boiling water
1 tbsp sunflower oil
½ tsp mustard seeds
1 onion diced finely
1 tomato chopped
1 tsp garam masala
2 tsp dried cumin & coriander powder
Salt to taste
Lemon juice to taste
½ cup tomato passata/crushed tomato
Fresh coriander optional
METHOD
Boil the urad daal with the bicarbonate of soda and turmeric until soft and mushy. Once cooked leave aside
In a large non stick saucepan, heat the oil and mustard seeds on a medium heat. Fry off the onion and fresh tomato
Add all the spices and stir fry for a couple of minutes
Pour in this tomato passata, along with the cooked daal and its water. Gently place in the cubed paneer into the saucepan
Simmer through on a low heat for 20 minutes or so, stirring occasionally
Garnish with fresh coriander and serve with freshly made hot chapatis
My husband is always watching Indian street food videos on YouTube. This is one particular dish that he was checking and that I was extremely intrigued by.
I think you all know me by now, in that I love to cook really, really simple food and am not embarrassed in taking short cuts to get to the final yummy result!
This is one of those easy than easier recipes, yet so satisfying and filling. The protein hit from the egg and cheese really reaches the spot! Make sure that you have some ready made parathas or frozen parathas like I used in this recipe and you are ready to go my friends!
Enjoy, see you soon! Much love, D x
INGREDIENTS
Frozen paratha/ready made paratha
Large eggs
Grated mature cheddar cheese
Spring onion sliced
Chopped fresh coriander
Chilli flakes
Butter
Salt and pepper to taste
METHOD
Place the frozen paratha in a frying pan and cook through on both sides to a medium golden brown. Spread a little butter on one side
Crack one egg onto the buttered paratha and break the yolk gently. Load on all other ingredients and seasoning
Cover with a large lid on a low heat for 5 or so minutes or until egg is firm
Fold the paratha and serve with a hot chilli sauce
Curry and rice…I could eat this all day!
Have a vibrant weekend!..
Much love, D x
Ok…So these looks like normal chapatis?! Soft fluffy Indian flatbreads. To a point they are and then I was sneaky and blitzed some cooked QUINOA in my NutriBullet! And blended to a pulse
Add it to the mix of flour a little sunflower and boiling hot water to firm a dough. Cooked them on a flat griddle and voila protein filled quinoa hidden into our daily bread…
Loving my NutriBullet!!!
Sometimes I do wonder if I can invest more time in photography because of all the wonderful pictures I see my fellow food bloggers post. I do feel strongly however that it is all about the food and recipes so I like to share the recipe as soon as possible and as many recipes as I can.
I do hold my fellow food bloggers in very high esteem that take skilled food photographic pictures. I hope one day to be as half as good as them!
This fuss free biryani, I made a few days back. It went down really well with the in laws and we especially enjoyed the crisped rice that baked to perfection.
Hope you enjoy this dish and are having a wonderful weekend. Much love, D x
INGREDIENTS
2 carrots grated
1 courgette grated
1 red onion diced
1 red bell pepper diced
¾ tsp ginger paste
1 large cup frozen peas
1 tin sweetcorn rinsed
1 tbsp sunflower oil
Pinch of cumin & mustard seeds
Pinch of red dried chilli seeds
2 cloves
2 tbsp Biryani masala to taste
1 tsp turmeric powder
2 tsp ground coriander and cumin powder
1- 2 level tsp salt or to taste
300g tomato crushed passata
2 tsp tamarind sauce
½ tsp brown sugar
Water
A whole large pot of pre cooked boiled rice
METHOD
In a large pot, heat the oil on a medium heat, throw in the mustard and cumin seeds. Once they sizzle away, sprinkle in the red chilli seeds. Sauté the red onion and pepper until soft
Mix in the grated carrot and courgette with all the seasoning and spices. Combine well, reduce to a low heat, cover and cook for 10 minutes
Add the sweetcorn, peas and tomato passata. Stir well and simmer for a further 10 minutes. Meanwhile pre heat the oven to 200°c
Once the biryani veg is prepared. Layer a large rectangular oven dish with the boiled rice (2cm depth) pour over all the prepared curry and spread evenly.
Cover with the remaining rice
Place in the oven for 30 to 40 minutes until the top rice layer is nice and crispy. Serve with a cooling raita or kadhi
If you want something healthy, tasty and low fat, don’t go anywhere! I have created my non guilty version of the classic Indian matar paneer dish without the guilt! And the paneer?!
Fully packed with protein, which will keep you going for longer and stop you from snacking, especially if you have this curry for lunch. But don’t worry I know this maybe to healthy for some of you so my apple crumble recipe is coming up soon…
Enjoy, hope you’re all well…I am sooo excited as I have a lot more creative vegetarian dishes on the way!..until then, much love, D x
INGREDIENTS
300g Quorn chicken style pieces or soya chunks
2 cups frozen peas
1 medium onion diced
2 cloves garlic crushed
½ tsp minced ginger
250g crushed tomato passata
Pinch of mustard seeds
Pinch of cumin seeds
1 tsp garam masala
¼ tsp turmeric powder
2 tsp ground cumin & coriander
Salt to taste
½ tbsp sunflower oil
Water for sauce
METHOD
In a large nonstick saucepan, heat the oil on a medium heat with the mustard and cumin seeds. Once they start to sizzle, add the onion, ginger and garlic into the pan. Sauté until translucent
Sprinkle in the garam masala, cook through for a minute or so. Stir in the tomato passata along with all the seasoning. Let the sauce bubble then place the chunks of quorn into the saucepan. Mix well, you may need a little water to help the tomato coat the quorn
Reduce the heat, cover and simmer the curry for 10 minutes. Add the peas, stir and simmer for a further 7 to 10 minutes
Serve up with some rice or chapati
A tasty and healthy flat bread…One of our family favourites!
Peppers give immense flavour in cooking especially when it’s roasted! Packed with vitamin C, it’s great for when you have a cold. With both my little ones sniffling away and always comforted with a rolled up chapati in their hands when playing. I thought why not introduce the pepper to the chapati?
I was sooo happy with the result and so were they. A soft orange chapati with strong notes of pepper and coriander. I sent a couple for my Mum to try and she loved them. She wants the recipe! So this one is for you my dearest!
INGREDIENTS
1 red bell pepper
2 garlic cloves
Handful fresh coriander
¾ tsp salt or to taste
1 tsp coriander & cumin powder
½ tsp turmeric powder
½ tsp garam masala
250g chapati flour
1 tbsp sunflower oil
Boiling water to bind
Extra flour for rolling
Butter
METHOD
• Preheat the…
View original post 237 more words
Shivaay Delights 