Spinach dhokla

Spinach Dhokla : my experiment :)

Ingredients:

besan - 1 cup

ginger paste - 1/2 spoon.

spinach leaves - 1 cup coarsely chopped and washed

ajwain - 1 teaspoon

chilli powder - 1 tea spoon

green chillies - 3-4 finely chopped

oil- 1 tablespoon,

sugar - 1 teaspoon

eno salts- ½ teaspoons

turmeric - 1 teaspoon

1 cup water

For tarka:

1 tablespoon oil

1 teaspoon sesame seeds

2 dried red chillies

2 bay leaves

½ teaspoon mustard seeds

Lemon juice - 2-3 spoon

Method:

1. spread little on Oil a thali and set aside

2. In a bowl take the besan. Add the ginger, green chillies, salt, ajwain, turmeric, chilli powder, sugar, 1 tablespoon oil and 1 cup water.

3. Mix to form a thick batter

4. Add the spinach leaves and eno salts and mix thoroughly.

5. Transfer the mixture to the oiled thali and place in a steamer.

6. Steam until firm but springy to touch.

7. Remove from steamer and allow to cool.

9).Cut into 3 long blocks and then cut each block into 1 cm wide slices.

For tarka:

1. In a kadai, heat 1 tablespoon oil, add mustard seeds, sesame seeds, red dried chillies and bay leaf.

2. Add the sliced spinach dhokla and stir fry till they start to crisp up and brown slightly.

3. Finally add Lemon juice and mix it well.
Transfer the spinach dhokla to serving dish serve with tea and coriander chutney

Vada Pav

Vada Pav - A Famous Maharatrian Snacks. Very easy to prepare and testy to eat. Any time snack :).I just love it. When I travel to rajasthan by train, I desperately wait for Maharashtra border to come, so that i can eat garam -2 vada pav,with that spicy green chilly.
Serve - 2-3 Person
Preparation time - 5 min
Cooking time - 10 min.
Ingredients:
For Vada
Boiled and mashed potato - 1 bowl (3-4 potato).
Onion - 1, sliced
Green Chilly - 2,3 - chopped,
Curry leaves - 5-6 leaves
Jeera - 1 tea spoon
Turmeric powder - 1\2 tea spoon
Coriander powder - 1 tea spoon
Garam Masala - 1 tea spoon.
Lemon juice - 1\2 table spoon.
Oil for deep fry
Besan (gram flour) - 5 spoon
Salt - according to taste
For Pav
Baked pav - 5-6, If pavs are not available you can choose other buns which is not sweet in taste.
little butter for roasting
Method:
1) In kadai heat little Oil and put jeera. when Jeera start becoming brown put green chilly, curry leaves, then put onion and stir fry.
2) when onion become transparent mix coriander, turmeric and salt in it and mix.
3) Now mix meshed potato and mix it well.
4) Put little Lemon juice in potato mix. Remove from heat and let it get cool.
5) put little Turmeric and Salt in besan. Mix with water to get smooth better. Remove if any lumps are there. Better should not be very watery.
6) Heat oil in pan for deep frying. oil should not be very hot other wise vada's will become brown from outside and not get cooked inside.
7) Prepare lemon size ball from potato mix. coat them with gram flour better and deep fry in hot oil.
8) For vada- pav, Split the pav and roast on hot tava with little butter. spread little garlic chutny on inner surface if you want to make it more spicy.
9) place vada in it and serve hot with Ground nut chutny and fried green chilly.