Tag Archives: Indian street food

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

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Wishing everyone a Happy Independence Day from Madraasi

India and we Indians celebrating our 70 th Independence Day, today is being a great pride for each and everyone of us. Like I shared last year Why India is Unique from all the other countries – It’s one and only “Unity In Diversity”, how many of us agree that still we keep up the unity in diversity in mind – few of us right. Wish everyone one of us to respect, follow and to share thoughts more and more about unity in diversity among us.

Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

As a food blogger, last year it was Tricolor Kesari and two years back it was Tricolor Sandwich and this year 2017 sharing a Tricolor Instant Rava Dhokla, give a try…

Dhokla topped with sweet water tempering – Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

Ingredients:

  • Rava / Semolina / Sooji – 1 cup
  • Sour Curd – 1 cup
  • Water – 1/3 cup
  • Eno (original flavor) / Cooking soda – 1 tsp
  • Cooking oil – 1 tsp + 1 ½ tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Green chilli – 1 no
  • Curry leaves – a sprig
  • Salt – ¾ tsp (as per your taste)
  • Sugar – 2 tsp
  • Food color (orange and green) – ¼ tsp each
  • Lemon juice – 1 tsp

Preparation:

  • Take rava/semolina/sooji, Eno, sour curd, salt all together in a bowl, mix them well by pouring water little by little and make sure no lumps are formed.
  • Let it rest for few mins, meanwhile boil water in a steamer or idli vessel.
  • Divide the dhokla batter to three equal portions, add orange food color to one portion and green food color to the other portion. Mix it well.
  • Grease the dhokla mould with oil, pour the batter, first orange, then white and later green as the three portions.
  • Place the mould in the stand and steam it in the steamer for 15 mins or until the dhokla is cooked (spoon inserted in the middle of the dhokla should come out clean).
  • Meanwhile, heat 1 ½ tbsp of oil in a pan, add mustard, cumin seeds and curry leaves, wait until they crackle, add the slit green chili and cook for a min.
  • Add sugar and pour water and a tsp of lemon juice, bring it to boil for 3 mins and remove it from fire.
  • Remove the dhokla gently to a plate, pour the tempered sweet water over the dhokla.

Serve hot.

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Home-made Chicken 65 masala / Chicken 65 Masala / How to make chicken 65 powder at home

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Chicken 65 is one among the common food all over India, right from the star hotels till the street food it has placed its own signature. Been in blogging for almost 3.5 years, I wonder why I have not share the chicken 65 masala recipes? It was one of my followers who asked me for the recipe and this resulted in sharing this recipe with you.

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Home made Chicken 65 Masala / Chicken 65 Masala

This Chicken 65 masala, can be used for Gobi 65, Paneer 65, Fish 65 and so on. Also, it has no artificial food color, ginger-garlic and preservative to masala, this can be used even during festival for preparing fried vegetable. Later during marination you can add ginger-garlic or food color as you desire.

Taking this to Fiesta friday #171 hosted by Angie@thenovicegarderner.

CLICK HERE for more chicken recipes.

This stays fresh for 2 to 3 months, when you store it in an air-tight container. Do not use wet hands or never keep it open for long time, so that the freshness of the aroma goes off. Let me share the recipe…

Ingredients:

  • Dry Red Chillies / Vathal – 8 nos
  • Kashmiri or Byadagi Chillies – 5 nos
  • Coriander / Malli seeds – 2 tbsp
  • Cumin / Jeeragam seeds – 2 tsbp
  • Fennel / Sombu seeds – 1 tbsp
  • Maida / All-purpose flour – 3 tbsp
  • Rice flour – 1 ½ tbsp
  • Salt – 1 ½ tsp
  • Cinnamon – 2 no’s (1” inch stick)
  • Cloves – 5 no’s
  • Bay leaf – 1 no
  • Star Anise – 2 no’s
  • Cardamom – 4 no’s
  • Turmeric powder – ½ tsp (optional)

Making of Homemade Chicken 65 powder –

Preparation:

  • Dry roast all the above given ingredients together except the maida and rice flour.
  • Roast only for few minutes or until you get a wonderful aroma with the crackling sound of the spices.
  • Transfer it to a plate, let it sit aside, until it reaches room temperature.
  • Add the maida / all-purpose flour and rice flour to the same kadai, roast only in low flame.
  • Keep on stirring, make sure to roast it only for few seconds and not to burn it. (refer the video for the texture).
  • Transfer it to a plate, wait until it reaches room temperature.
  • Grind all these together to a fine powder with salt.
  • Sieve the ground powder to a plate, let it rest for 2 mins.
  • Transfer it to an air-tight container, once it reaches room temperature.

Stays fresh for 2 to 3 months.

 

Bread Omelete

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Bread Omelete is one of the street food, recently I have come across this bread omelet in a Television. This resulted me to give a try at home. An easy, healthy and fast breakfast for weekdays and lazy weekends. Let us move on to the recipe…

Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/. Do check out my Christmas recipes in this link: https://madraasi.com/2015/12/25/christmas-and-new-year-collections/. My perfect Christmas Breakfast, also it’s Fiesta Friday, so I am taking to the Fiesta Friday #100 hosted by Angie@thenovicegarderner.

Bread Omelete with Chicken Sausage

Bread Omelete with Chicken Sausage

Ingredients:

  • Bread slices – 8 nos
  • Eggs – 6 nos
  • Curry Masala powder – ½ tsp
  • Pepper powder – ½ tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Tomato sauce – 2 tbsp
  • Butter – 2 tbsp.

Preparation:

  • Break the eggs in a blender and add in the curry masala powder, pepper powder and salt.
  • Blend it for a minute.
  • Transfer it to a bowl.
  • Heat a tsp of oil in pan, spoon the egg mixture in the pan, twist the pan so that the egg coats all over the pan. Keep in low flame.
  • Place two bread slices over the egg mixture and suddenly flip the bread slices, leave it for a min.
  • Gently lift the sides of the egg and fold over the egg, place ½ tsp of butter over the bread slices.
  • Now fold the bread one over the other and swap the sides and cook for a min.
  • Remove from the pan.

Serve hot with Tomato sauce.