Recipes

Upma is originally a South Indian dish but needless to say it's popular dish in North India as well.Basically, its breakfast dish but can be relished any time of the day to satiate you small hunger at Tea time. Sevai is cylindrical broken Pasta kind of food and can we eaten as sweet (Sevai Kheer) as well as savoury dish Upma. Peanut is added to give it a crunch while potato can be added to give it more flavor. Cilantro for freshness,Green Chili for spicyness, and Lemon Juice for tanginess: viola a very scrumptiously delicious and healthy dish ready in no time. 'Carrot, Green beans, Peas can also be added to make it more healthy and complete meal.

Dhokla is one of the healthy snack which has its root in Gujarat but popularly eaten in every corner of North-India.It is much appreciated dish of Gujrat than any other food.Dhokala is fermented and steam cooked dish hence is considered as one of the healthy dish.Main ingredients is Gram flour but I cook it with Moong-Dal as well which is much healthier version and easy to digest.This recipe is consisting Moong Dal flour and Rice flour in equal proportion. Let it sit for at least 45 minutes. I add Eno for rising the batter.
Link for :MOONG DAL DHOKLA/CAKE .

Upma is very basic and easy to prepare recipe and  is kind of savory porridge(Halva) of Sooji. Most of the time it is eaten as breakfast but you can eat it any time of the day. Basically, it is South Indian dish but it is  relished in all over India. Thick Semolina(Sooji) which is known as Upma Rava is used but if you can't find the thick Sooji then thin Sooji can also be used. Lots of vegetables (Carrot, Red&Green Capcicum, Peas, Green Beans) can be added to the dish but it is really one's personal preference. Peanuts are used to give some crunch and Lemon is for sourness to the dish. In this recipe I used roasted Upma Rava so the cooking time is less. But if you are using raw Upma Rava than for one cup of Rava will take at least 10 minutes to roast on medium flame.  

Poori is deep fried bread and much smaller in size than Roti. Poori is "Pride" of every important occasion in indian household. It is made of wheat flour and Carom seed(Ajwain) is added to increase digestive quotient of it as it is deep fried. However, Bedmi Puri is much more richer in taste and texture because of added Dal mixture in it. Its more of North indian U.P. recipe and more widely eaten in Mathura-Agra-Kanpur-Lucknow-Banaras region.Soaked Dal grinded in coarse paste is added to the Wheat flour. Some spice are added to the mixture to enhance the flavor quotient. Then it is deep fried in oil.Potato curry complements  Bedmi Poori very well but it can be eaten with any gravy curry or sometimes with sweet dish like Rabdi as well.  Bedmi Poori-Choley is one more classic combo.

This sabji is very well served with "Khasta-Kachori" or "Dal ki kachori".This delicacy has the taste of both Aloo Curry and Kadhi but neither its pure Aloo curry nor Kadhi. Its Spicy, pungent and has prominent taste of Potato. As Potato is the main ingredient here hence Besan and Yoghurt are subsided and Poatao gives full flavor to the dish. Curry is tempered in mustard oil with crushed Coriander seeds. Then watery Yoghurt-Gram flour mixture is added and seasoned with all the other spices.

Idli is very famous breakfast as well as main course item in South India and traditionally prepared by using some ratio of fermented rice and pulse mixture. Fermentation process is long and tedious. On the other hand Rava idli is very easy to make and does not require any fermentation process. Fruit salt is used to speed up the process and then the end result is pure white like glacires and soft like Ice-cream IDLIES are ready to serve with some chutneys and Sambar.This kind of plate is just sheer bliss on Earth.

Poha is flattened rice and is widely popular in North India. It's a famous snack item in all over North india but Indori-Poha is on top of all. It's very nutritive and can be prepared in matter of minutes. Potato,Onion,Peanut can be added to give it more body and zing to the taste. As it gets ready in minutes, it has been a most relished dish in everyday routine.This is one of my favorite breakfast for which I crave for every week-end. This recipe is pretty simple. You just soaked Poha in water and then let it rest for a while.Temper it with Curry Patta and Mustard seeds, and most amazing dish is ready in a blink of an eye.

Bhature is very good companion of Chana or ChickPea curry.Traditionally, it is made of all-purpose flour and is deep fried. But, you can use any combination of 2-3 different flour to make it more healthy and to escape the guilt of eating it. In this recipe I used Whole Wheat flour Semolina and All purpose flour.You can use multigrain flour or Bajra and Jowar flour as well. Just mix together any combination and then deep fried and served with its best friend Chole or Chick-Pea curry with some other good companion. I have used one more combination in which I used AP flour and Semolina, both half and half and the end result was bit crunchy texture of Bhatura. You can always play around with combination of flour and can choose which works best for you and your health.

Chole-bhature is a breakfast item and a very famous street food from northern part of India.It is
  served with raw salad or pickle or yoghurt Raita.Traditionally Bhature is made of AP flour and is
  much bigger than puri but you can always use combination of different flours to make it more
  healthy.Then it is served with Chole(Chick-Pea curry) the best match made in heaven.
 Choley(ChickPea) curry is thick gravy base curry. Boiled Chana are simmered in good amount of  
 Tomato-Onion gravy and then serve with Bhature. This dish is so wholesome that though it is
 meant to eat in breakfast but can be eaten any time of the day as snack or dinner or lunch.
 Recipe for Bature:BHATURE
 Recipe for Chole:CHOLE

Choley is a north indian curry dish and best complement with Bhature but it goes very well with Puri,Roti,Naan and Rice.White kabuli-Chana or Chick-Pea is used for the curry.Kabuli-Chana is soaked overnight and then simmered in generous amount of onion-tomato gravy.Chana Masala add distinctive flavor to the dish.This popular curry is pride of every festivities or function.No occasion is complete without Choley with Bhature or Choley with Puri or Choley with Naan.

1.Wash Chick Pea in running water and soak them overnight.Strain the water and add 
   fresh water.Add salt and pressure cook them.Keep them aside.  

Gravy recipe:

 Moong Dal Cake