Hemantji,
All the very best to your new blog. Looking forward to new recipes from you. Thanks for all your contribution.
Regards,
Suja Rajkumar
Printable View
Hemantji,
All the very best to your new blog. Looking forward to new recipes from you. Thanks for all your contribution.
Regards,
Suja Rajkumar
Dev, Suja Mam,
The question is, did you visit my blog? Did you like it?
Do you have suggestions?
I would be much obliged if you have.
My food website was created by two hubbers, SARAH and MINI.
Only because of them, I am well known all through the world .
Similarly FH has helped me to nth degree by supporting me.
Thanks all of you in FH and FH .
Hemant Trivedi
Hemantji,
Please call me Suja. I did visit your web-site yesterday. It looks good. Following your recipes have made me a better cook. Thanks for sharing you knowledge and experience with us.
Regards,
Suja Rajkumar
A Gujarati is known by Dhokla and Dal Dhokli. These two are like Aviyal-Kaalan for a Malayali and Mah Ki Dal and Sarson da saag for a Punjabi.I never get tired of Dal Dhokli as it is the freshest pasta made in Lentil sauce. Pasta can't get fresher than that.
tonight dinner is Dal Dhokli and herez what me and missus prepared.
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Hemant Trivedi
Uncle, even though I do not have the age to bless you,
I pray to the Almighty to bless you and your blog.
May the Lord bless you with good health, wealth and lots and lots of happiness. Hope to see many more blogs from you.
Take care. Love Kugan98
kugan98,
thanks for your good wishes ma.
Hope your health improves soon. Praying for that.
Hemant Trivedi
Hemantji, I did visit ur food blog the other day... Looks great with all those beautiful pictures... keep going...:)
& dhal dokli... I'm drooling... I make this stuffed dhal dokli...yum!!!...
recipe from here...http://connect.sailusfood.com/2008/0...ed-dal-dhokli/
dev,
Thanks for your visit and good wishes.
HT
Friends,
Sorry for keeping away from FH for some time. Actually my food blog is getting all filled and spruced up.
It might take some more time for me to post .
As such it worries me because there is hardly any traffic here or for that matter in most of the communities. This may be due to present downturn. But the spirit of sharing and discussions is suffering. I hope things improve.
So see you all intermittantly .
Hemant Trivedi
TADAKIYUN (Radish Green or Turnip Green-Tomato Salad)
INTRODUCTION
Salads are an integral part of any Indian meal. Like their western counterparts, Indian salads can be regular salads, salads with oil dressing, salads which have partially cooked or partially fried or deep fried ingredients.Some salads have spices and some are just SALADS .
I am partial to Radish and my first salad comes in the form of radish leaves salad which I bet You would never have tasted prepared the Gujarati way. This was my mother's favourite and is mine too!! So without much ado, here I go.......
BOWL OF TURNIP-TOMATO SALAD
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INGREDIENTS
Radish/Turnip leaves 10 leaves(Avoid old leaves)
Tomato 1 no. (Big)
Asafoetida 1/4 spoon
Red Chili powder 3/4 spoon
Salt to taste
Salad oil/peanut oil 2 Tbsp.
METHOD OF PREPARATION
Select clean hot radish leaves or Turnip leaves if you do not get radish greens in your place. Remove central stalk with a sharp knife. Cut all the leaves similarly and arrange five leaves and cut leaves to make about 3 to 4 mm width long slices (ribbons). Set aside.If you want, you may chop them in smaller bits also. Dice tomatoes into 1/4 " pieces. Select tomatoes which are firm and not too sweet. Now mix both chopped greens and tomatoes and all the dry spices. I don't use any other spice. Add salt and finally add oil and mix thoroughly. Remember to add slightly more salt as this tastes great with anything.
ANGIE PIZZA......கடலை மாவு தோசை பிஜ்ஜா
A tribute to my first follower
ANGIE PIZZA (chick pea flour based Indian spiced pizza)
This dish was created by me for the first follower of this blog.This is a desi version of Pizza with Indian spices and ingredients.This dish takes hardly 30 minutes to prepare and is so much filling and tasty that you would come to love this dish and make it again and again.
BATTER SPREAD WITH TOPPINGS READY FOR COOKING
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ANGIE PIZZA ON A PLATTER
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INGREDIENTS (makes 3 to 4 small pizzas)
Besan/Chickpea flour.....1 Cup (USA measure)
Fine Semolina......2 Tbsps
Ajwain/caraway seeds....1/4 tsp (crush lightly)
Madras Curry Powder.....1 Tbsp
Turmeric powder...1/2 tsp
Chili powder...1/4 to 1/2 tsp
Asafoetida.....1/4 tsp
Salt...........to taste (1 tsp)
water ....for batter
TOPPING
Tomato ....1 medium sized
Onion diced....1/4 cup
Green peppers....2 2to 3 or to taste
Garlic....2 to 3 cloves thinly sliced
Lemon-Garlic seasoning. for sprinkling
Oil...for shallow frying
Mozerella cheese shredded....1/2 cup (optional)
METHOD OF PREPARATION
Prepare not too thin batter with chickpea flour and Semolina using water . It should be like runny icecream consistancy.
Add Anwain,Curry powder, Turmeric , Chili powder, asfaetida and salt. Mix thoroughly in a smooth batter. There should be no lumps . Let the batter stand for about 30 minutes.
Dice Tomato, Onion, Slice Garlic, green peppers and grate cheese and keep aside.
Take a shallow pan and heat on low flame. When it is hot, spread a little oil and then pour the batter and spread it like you would spread Dosai batter. It should be thickish like Uthappam.Now reduce the heat to low and spread all the topping on up side of the batter on pan. Slightly pat the toppings to see that they get embadded to the batter.
Let the under side get cooked on low heat for 10 minutes to a light biscuit brown shade. Invert the pizza to cook the topping side for further 10 minutes. Sprad a little oil before you invert to cook toppings side.
Once the topping side is properly fried to medium , serve piping hot Angie Pizza with tomato sauce or Cilantro chutney.
I have fallen in love with Indian Angie Pizza and so will you once you make it and enjoy its rich taste. I think it is best dish for winter and rainy season.
KAALAN......Enchanting curry from Kerala
KAALAN
If anyone can create magic using minimal number of spices and simple ingredients, it is Malayalis . Give a free run to a Palaghat Iyer and he or she will show how to prepare best dishes out of anything using very few spices. Aviyal or Kaalan come to any one as big and tasty surprise. Though these simple dishes do not tingle the mouth , they remain in your memory as wonderful food.I am posting my fav recipe of Kaalan here for you.
Magic Potion Called Kaalan
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Closer View
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INGREDIENTS
Raw plantain 1 no.
Elephant Yam/suran (Amorphophallus) 350 gms
Curry leaves 1 sprig
Turmeric powder 1/2 tsp
Black pepper powder 1/2 tsp
Coconut oil 3 spoons
Red chillies 1 to 2 nos.
fenugreek seeds 1/2 tsp
Mustard seeds 1/2 tsp
Sour curd 2 cups
Salt to taste
TO MAKE INTO PASTE
Coconut 1/2 Grated
Green chillies 4 to 5 of medium hot variety
Cumin seeds 1 tsp
METHOD OF PREPARATION
First prepare paste of coconut, cumin seeds and Green chillies. You can use an oriental blender to do this but in my opinion, if the paste is made using mortar and pastel. the taste is far far better. Make 1" cubes of elephant yam (suran) Raw Banana and pressure cook along with pepper powder, turmeric powder, salt and curry leaves. Take care not to over cook as yam has a tendency to get overcooked very fast. You can cook directly instead of Pressure cooking, in a pan. When done, add the ground paste of coconut and chilies along with curd and heat till it starts to simmer.
Temper it with fenugreek, mustard and red chilies heated in Coconut oil.Some orthodox cooks prefer to fry fenugreek seeds and powder them and add along with coconut paste. When mustard seeds start to crackle, pour over Kaalan and immediately cover the vessel. After a minute, heat Kaalan on a medium flame and bring to boil. Use water judiciously as Kaalan must not be watery like Kadhi
Here is Hemant Trivedi wishing all the Forum Hubbers, FH office bearers, Moderators, my friends Mrs. Mano and Kugan 98 aka Kavitha and all the other contributors, a Very
HAPPY DEEPAVALI.
Hemant Trivedi
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Nov,
Great many thanks for your warm wishes.
I wish you the same.
Hemant Trivedi
Happy Deepavali Hemanth ji!
சுவை அவர்கள்,
மிதக்க நன்றி
ஹெமண்ட் ற்றிவேடி
Hemanth ji.....if you could kindly post an authentic sindhi pulao & sindhi aloo tikki plz.....thank u in advance.
suvai,
I will post Sindhi Biriyani tomorrow.
This is a recipe by a friend in Bombay.
Hemant Trivedi
Suvai,
I asked my friend SAUCY in Bombay and he has asked me to give you this recipe. He is a master cook and himself a Sindhi.
So enjoy.
Sindhi Mutton / Chicken Biryani
Serves 8
Ingredients:
1 kg Mutton / Chicken
1 kg Basmati Rice * pre-soaked for 30 mins.
1/2 kg Tomatoes - chopped
1/2 kg Potatoes * cut into big pieces * half boiled
2 Med Onions - chopped
250 gms Curds/dahi/yoghurt
2 tbsp Garlic n ginger paste + 1 tsp Red chili powder + 1 tsp Cumin - (Jeera)
8 Green cardamoms (choti elaichi) + 4 Black cardamoms (badi elaichi)
6 Green Chillies + 10 Cloves - (Laung / Lavang
10 Peppercorns - (Kali Mirch) + 1 Cinnamon stick (Dal Chini)
2-3 Bay leaves (Tej Patta) + 2 tsp Mint leaves (Pudina)
2 tsp Coriander / Cilantro (Hara Dhaniya)
2 pinch of saffron * soaked in little water.
Salt to taste + Oil / Ghee for frying + Water for cooking
Method:
Half cook the rice and keep aside, do not drain. Marinade the meat for 30 mins in dahi and masalas.
Heat oil in a big deep pan (kadai/pressure pan), fry the onions till light brown, add garlic, ginger, salt, red chili powder, cloves, cardamoms, jeera, bay leaves, peppercorns, cinnamon, curds. Fry till the masala is cooked well. Add the meat and tomatoes and fry more. Add water and cook on low heat till meat is cooked and water dries. Add green chilies, mint, coriander and potatoes to the meat. I add 1 tbsp Ghee here for flavour. Add the half cooked rice now with remaining water of it onto the meat. Cover with lid and cook on low heat till rice is done. Sprinkle the saffron n water on the biryani in such a way as only the top layer gets it, this way when you serve, mix it and get two coloured rice. Some people add food colour to get the red colour effect. You can have this with onion or veg raita and pickles. Off course not, sindhi's dont have papads with everything, but you can if you want to here, fried papads will go nicely
I made it this afternoon with Chicken, the cooking time was much quicker than the Mutton biryani I made few weeks back. The biryani turned out super according to my dad, off course he says that to whatever I make I hope it turns out good for you all as well. You may cook the rice and the meat seperate and then layer them before you serve.
Enjoy !
Saucy
Hemanji/Saucy ji,
Thank you for sharing the biriyani recipe....
Would you by chance have sindhi pulao & sindhi aloo tikki recipe ? (vegetarian please)
Thank you once again for your efforts.
Regards
s
Dear Suvai,
I got this recipe of Aloo Tikki from SAUCY today morning. I am posting it as under.
Corn Aloo Tikki
Ingredients :
2 Cups Potato boiled
1/2 Cup Corn steamed
2 Green chillies chopped fine
1/4 tsp Chaat masala
1/4 tsp Red chilli powder
1 Lemon
2 Slices bread (for bonding)
Salt to taste
Oil to fry
Method :
Pressure cook and Mash potato and lightly mash the corn as well, mix all the ingredients together in a mixing bowl, soak the bread slices in a
little water before adding, squeeze a little Lemon into the mix, make small tikkis and they will come out crisp, fry in hot oil, if you want to eat them later then fry till half done and re-fry just before
serving...Garnish with little Chaat Masala, serve with sweet Tamarind chutney or green chutney...
SAUCY
Hemant Trivedi
Hemantji, mouthwatering recipes in ur blog... esp the medhu vada...:slurp: But I wouldn't be trying it now as I'm on a diet to shed the pregnancy weight...:(
dev,Quote:
Originally Posted by dev
Black gram would not increase your weight. It is full of protein.
Yes, the other recipes are really time tested ones and have been corrected in places by me to finetune the subtlities of taste and flavors.
Thanks for your kind words about the blog.
I deeply appreciate it.
Hemant Trivedi
Hemantji, but for the deep frying, I would've def tried it !!!... maybe i can make it for my family...:)
dev,Quote:
Originally Posted by dev
I had totally forgotten about oil. You are correct.
But you can always place a vada between tissue paper folds and by pressing lightly, remove excess oil. Don't get defeated. Enjoy vadais.
Hemant Trivedi
hehehe...U r tempting me to make the vadas Hemantji..:)
hemanji......corn aloo tikki was a super hit ...i thank u & saucy for a wonderful recipe.....:-)
Hemantji,
I made your Chennai Kari masala powder. I made chicken curry with it yesterday. It was wonderful. Thank you for the recipe.
Suja Rajkumar
Suja Rajkumar,
Madam, thanx for your feedback. Madras curry powder is very popular in UK and also becoming popular in the US.
All credit goes to simple folks of Madras.
You too have a lot of good recipes to your credit. Why not post them here?
Hemant Trivedi
suvai,
Thanks for the tikki feedback. I conveyed it to saucy. He is very happy.
Hemant Trivedi
TUVER LILVA NI KACHORI பச்சை தோரம் பீன்ஸ் கச்சோரி
Rainy season and winters are the times when steaming hot kachoris and Samosas replace other savories as Items of choice. Kachori is a savory stuffed fritter of North Indian origin which comes in different shapes, sizes and stuffing.
Rajasthani and Punjabi kachoris are flat,spicy and hot whereas Gujarati kachoris are round balls stuffed with spicy masala puran which is sweetish hot. Kachori from Uttar pradesh has potato and green peas in stuffing.
Kachoris are mainly made using Moong lentil as base and added to that are spices.
But of late, many experiments are made and new ingredients have been used.
One such kachori is made in Gujarat which has Green farm fresh Toor lentils. (Pigeon pea).
I thank my wife for permitting me to post her recipe of "LILVA NI KACHORI.
INGREDIENTS 1:
For puran (Stuffing)
2 Cups(400 gms) பச்சை தோரம் Tuver Lilva/Pigeon Peas
1/2 Cup Grated Coconut
1 Tbsp of Green chilly pepper paste
1/4 Cup Chopped cilantro /Kothumalli
1 tsp of Sesame seeds
1 Tsp cumin seeds
one pinch of Mustard seeds
1 Teaspoon of Cumin seeds
2 Teaspoon of Coriander powder
1 Teaspoon of Cumin powder
1 Teaspoon of Turmeric powder
1 Tablespoon of Garam Masala
1/2 Teaspoon of Asafoetida
2 Tbsp sugar
2 Tbsp Lime juice
Few Raisins
few Cashew nut pieces
Salt to taste
Oil for frying
INGREDIENTS 2 :
For Kachori cover dough
1.5 Cup of Maida flour
1 Tbsp Oil
Salt to taste
METHOD OF PREPARATION
knead the dough for kachori cover this way.
Take all purpose flour( maida), add salt and a tbsp of oil and mix with the flour. Rub thoroughly between palms .Slowly add cold water to the flour and knead the dough. The dough should be smooth and soft without lumps. smear little oil on the dough to avoid getting it dry. Iff kachoris are more, you can cover the dough with a wetcloth. Keep aside.
Now turn your attention to preparing the filling (puran)
Make a rough paste of Green Tuver (Lilva) without adding any water.
Take a pan and add oil and heat it up .Add a pinch of Mustard seeds and cumin seeds. Mustard seeds are to test the proper temperature of oil.
When mustard seeds start spluttering,first add sesame seeds and then after about five seconds, add Cumin seeds and Asafoetida, and then add mashed mass of Tuver Lilva, Turmeric powder, Cumin powder,coriander powder, and fry on medium heat for about ten minutes. When the mixture is cooked and lilva raw smell goes off, add Garam masala powder,grated coconut, salt,chilli powder, sugar and lime juice and chopped cilantro and green chili paste raisin and cashew pieces. Give it a final mixing on stove and fry for another ten minutes on low heat. Test for salt,sourness and sugar. Let it cool down to room temperature.I am not in favour of soaking raisins as some people do. Actually I prefer to mix raisins and date in form of rough paste and add it in puran dough at the last stage of frying.
Prepare small balls of marble size and keep in a plate.
STAGES OF KACHORI FILLING
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Roll out small poories out of All purpose dough (5"diameter). Place the Lilva balls in center and enclose it as shown in the picture by lifting all the sides of Maida rolled poori and then twisting them as you would a candy wrapper. Pinch off extra dough and place the pre fried kachoris in a tray for further drying.
After about thirty minutes of drying,deep fry the kachoris on a low medium temperature till they are biscuit brown (light brown) as shown in the picture.
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Serve with date-tamarind sweet chutney or Cilantro+Mint chutney or just Tomato sauce.
Enjoy
Hemanthji...seems like u read my mind. Recently i had the same kachori..& wasnt sure what was inside....thanks for the post.
suvai,
next in pipeline is Potao Bonda aka BATATA VADA.
Hemanthji,
could u kindly post vada pauv that u get on the road side in bbay??? plz.. a friend of mine has been searching for the authentic taste...thanks in advance.
suvai, vada pau is nothing but a potato bonda placed in between two slices of bread with chutney.
so one can use batata vada recipe of yrs on bread?
Actually PAV means Double roti in Tamil. Vada Pau is one large or two small potato bondas placed in between halved double roti . Chili-Kothumalli chutney with sweet chutney is also put there in. The result is a spicy bonga pau sandwich. This is vada pau.Quote:
Originally Posted by suvai
You can use my potato vada recipe with bread slices/double roti.
Actually, a pav is sliced horizontally in halves almost till end but not completely. It should open like a book. Vadas are placed inbetween and served.
Some people do not use any chutney but I would prefer to.
Smear spicy chutneys on roti halves. One side sweet and other side hot chilli chutney.
Enjoy
Thank you Hemanthji :-)
friends,
Now my food blog has facility to get instant translation into any international languages like, Malay, Indonesian, chinese, Japanese, French, German , Arabic etc.with about 50 languages.
What started with Forum Hub, has grown so much.
Thank you FH and all my friends at FH.
Hemant Trivedi