Recipe- Vegetable Gold Coin

Vegetable Gold Coins

Ingredients :

Bread slices 8 nos.

Carrots(chopped finely) 100 gms.

French beans(chopped finely) 100 gms.

Potatoes 75 gms.

Capsicum(chopped finely) 1 no.

Spring onions(chopped fine) 2 nos.

Ginger, Garlic & Green Chilli Paste 1/2 tsp.

Chilli Sauce

Green Peas (optional)

Soya sauce 1 tsp.

Flour ½ cup

Semolina (Suji) /Seasame seeds 2 tbsps.

Oil 1½ tbsps.

Oil for frying

Salt and pepper to taste

Method :

1. Boil and mash potatoes.

2. Heat oil, add the chopped vegetables. Saute for 4 minutes.

3. Add potatoes, soya sauce, Ginger, Garlic & G.chilli paste and salt. Mix well and cook for another 5 minutes.

4. With a cutter or a sharp lid of a bottle, cut out small rounds of 1½ inch diameter of the bread slices.

5. Add ¼ cup water to the flour and make a smooth paste.

6. Put a little cooked vegetable mixture over each bread round and press in place.

7. Apply little chilli sauce on it.

8. Apply a little paste over the potato mixture, taking care to apply the paste nicely on the edges of the potato dome. So as to join the potatoes with the bread.

9. Sprinkle seasome seeds or suji on top and press gently.

10. Deep fry in hot oil. Turn sides quickly as the bread turns brown very fast.

11 .Serve hot with chili-garlic sauce.

Recipe- Khaman Dhokla

KHAMAN DHOKLA RECIPE

Ingredients:

Chana Dal - 3 cup                                                                          

Urad dal -1/2 cup

Rice -1 cup

Green chillies - 8

Grated ginger - 1 tsp

Turmeric/Haldi - 1/4 tsp

1 tsp Sugar

1/2 cup Curd

1/2 tsp soda bicarb

Salt

Coriander chopped - 2 tbsp.

Mustard seeds - 1/2 tsp

Asafoetida/Hing - 1/8 tsp

Oil - 2 tsp

Method:

1. Soak chana dal, urad dal and rice for about 3 - 4 hours in water.

2. Grind green chillies ginger and washed dal & rice to a coarse paste.  (Use about 1 cup     water for grinding.)

3. Add salt, turmeric, asafoetida (hing) & curd and mix it.  Let the batter ferment for about 12 hours.  Batter will rise almost to double after fermentation.

4. Add soda bicarbonate, 2 tbsp oil and little warm water to the batter. Beat and mix the mixture thoroughly.

5. Spread this paste on a greased plate. Let the paste spread be 1" thick. Steam for 10 to 12 minutes (in a steamer or cooker) or till it is done.

    At his point dhokla will become fluffy and soft.

6. Remove the lid of the cooker and let it cool for about 5 minutes.  Cut the dhokla into medium sized pieces.

7. Heat about 2 tsp oil in a pan and add mustard seeds.  Turn off the heat when the mustard seeds pop.  Pour this hot tempering/tadka over the dhokla

    Pieces.     

8. Garnish with chopped coriander leaves and serve with coriander chutney.