Tag Archives: street food

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

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

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.

Bread Scramble / Bread Bhurji / How to scramble bread – Easy and Quick Breakfast

Bread Scramble / Bread Bhurji / How to scramble bread – Easy and Quick Breakfast

Bread scramble is an easy, simple and quick breakfast or a tea-time snack that goes out well with cup of coffee or tea. My hubby was the one who told me about this dish, as he used to have this in the office canteen. Also, this would be perfect when you have few slices of bread, you no need any side dish for dish. Let me share the recipe…

CLICK HERE for Breakfast recipes and CLICK HERE for Snacks recipes

Taking it to Fiesta Friday #161 hosted by Angie@thenovicegarderner.

Bread Scramble / Bread Bhurji / Scrambled Bread Egg - Easy and quick Breakfast recipes

Bread Scramble / Bread Bhurji / Scrambled Bread Egg – Easy and quick Breakfast recipes

Ingredients:

  • Bread slices – 8 nos
  • Eggs – 4 nos
  • Onion – 1 no
  • Chilli powder – 1 tsp
  • Garam Masala – 1 tsp
  • Curry leaves – a strand
  • Butter – 2 tbsp
  • Salt to taste

Making of Bread Scramble / Bread Bhurji / Scrambled Bread Egg –

Preparation:

  • Cube the bread slices to medium pieces.
  • Peel and finely chop the onions into pieces.
  • Heat a heavy bottom vessel, add half of the butter and toss the cubed bread slices.
  • Remove from fire and transfer it to a plate, once they start turning golden brown in color.
  • Heat the leftover butter in the same vessel, add curry leaves once they crackle, add the onions.
  • Cook until the onions turn golden brown in color.
  • Add the chilli powder, garam masala, cook until the raw smell goes off.
  • Break the eggs one by one and continue stirring it.
  • Cook in medium flame, once the eggs are half done, add the bread slices and stir it well.
  • So, that the bread slices get coat well with the eggs.
  • Cook for few mins or until they are scrambled to the perfection.
  • Remove it from fire.

Serve hot with a cup of coffee or tea.

Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

Pakoda is a deep fried snack which is most popular street food all over Tamil Nadu. My hubby loves pakoda to the core, when we were abroad we use to get pakoda from VelayudhaNadar Shop, sivakasi and would hold it almost for 2 to 3 weeks. Not only in while abroad but also whenever we go to our hometown, we never miss to get this pakoda. Not only my hubby even my dad, grandpa and the whole family till my son loves to have Milk rice and pakoda for dinner. I would say that this one of the staple dinner among all sivakasi and virudhunagar people.

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegarderner.

Thought of trying it the pakoda with bittergourd and something different than the usual recipe, besan/gram flour is used in pakoda and I have substituted corn meal/maize flour instead of besan/gram flour.

CLICK HERE for vegetarian recipes and CLICK HERE for snacks recipes.

Bittergourd pakoda was slightly bitter in taste, but as it was crispy and crunchy my kids (9 year and 5 year) loved it to the core. This can be served in various forms as tea-time snack, side dish for lunch, side dish for dinner along with rice. I would say try this combination – Steamed rice (mashing consistency), boiled milk with a tsp of sugar (optional) and this pakoda would taste heavenly for dinner. Give a try…

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Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

Ingredients:

  • Bitter gourd – 2 nos
  • Onions – 1 no
  • Curry leaves – 2 strands
  • Corn meal / Maize flour – 1 cup
  • Rice flour – 1 tbsp
  • Chilli powder – 2 ½ tsp
  • Asafoetida / Perungayam / Hing – ¼ tsp
  • Salt to taste

Preparation:

  • Wash and thinly slice the bitter gourd to pieces. Thinly slice the onions (lengthwise), keep it aside.
  • In a bowl, add corn meal, rice flour, chilli powder, salt and sprinkle ¼ cup of water, mix it well.
  • Add the sliced bitter gourd and mix it well, so that the flour should get coated well bittergourd.
  • Let it rest for 15 to 20 mins.
  • Heat oil in a kadai, now add the thinly sliced onions and curry leaves to the bittergourd and mix it well.
  • Once the oil is hot, take a small portion of the bittergourd mixture and add it to the oil, swap and fry on the both sides until they turn brown in color or crispy.
  • Drain the oil and remove it from fire.
  • Continue the same process with all the bittergourd.

Serve hot.

Note: Bring it room temperature and store it in an air-tight container, stays fresh for almost a week.