Dhokla
Ingredients • ¾ C besan (chickpea flour) • ¼ C fine rava (semolina) • 1 Tsp baking powder • 1 Tsp salt • ½ Tsp turmeric powder • 1 Tbsp oil • ¾ C yogurt • 1/3 C water • 1 Tsp Eno fruit salt • Mix juice of 2 lemons+ ½ C water + 2 Tbsp sugar Seasoning: • 1 Tsp oil • 1 Tsp black mustard seeds • 1 Tsp sesame seeds • ½ Tsp yellow asafetida powder • 2-3 green chilies • 2 Tbsp chopped fresh coriander leaves Preparation 1. In a mixing...
Oondi (Rice Balls)
Ingredients • Idli rice rawa – 2 cups • Grated coconut – 1 cup • Oil – 1 tbsp • Mustard seeds – 1 tsp • Urad dal – 1 tsp • Green chilli – 2 chopped • Red chilli – 2 chopped • Curry leaves – 4 to 5 chopped • Salt to taste Preparation 1. Wash rice rawa. Drain water n keep aside. 2. Grind grated coconut with 1 cup water coarsely. 3. Heat oil in a heavy bottom pan. 4. Add mustard, urad...
Soft Cashew-Studded South-Indian Steamed Semolina Breads (Rawa Idli)
Ingredients Split urad dal, soaked in warm water for 2 hours – 2 tbsp Large dried red chili, sliced – 1 Raw cashews, chopped coarsely 2 tbsp Black mustard seeds – 1½ tbsp Ghee – 3 tbsp Coarse semolina – 1¼ cups Baking soda – 1 tsp Paking powder – ¾ tsp Salt – 2 tsp Yogurt – 1¼ cups Warm water – ½ – 1 cup Ghee or oil for greasing the moulds Preparation Heavily oil the...
Eggplant Fritters
These are aptly called eggplant sandwich fritters. When I first served them to Srila Prabhupada, much to my delight, he dubbed them “vegetable chops”. These fritters can be served hot or at room temperature. Salting time: ½ hour Preparation and cooking time: about 30 minutes Ingredients • Eggplant (about 2 pounds/1 kg), cut crosswise into ½ -inch (1.5 cm) slices salt – 1 large • Chickpea flour (shifted before measuring)...
