Rachna S - Guggal foods n homes

Dahi-vada recipe | dahi-bhalla recipe | north indian dahi- vada | Indian street food | Dahi vada is actually a north Indian side dish specially from the state of Punjab which  smartly replaces  raita .The dish is also famous street food throughout India. Dahi vada or the lentil dumplings are protein packed delicious melting in mouth recipie which is a perfect dish for all age group, right from a toddler of six months to a teethless person of 80 yrs or above. These vadas or dumplings are fluffy, light and stomach friendly and the best part is you can adjust the flavours according to your taste by adding the required amount of chutneys. The chutneys we use here are sweet and tangy  tamarind (imli ki chutney) chutney and  green coriander- mint chutney.  I have provided the link below for the chutney recipie. Personally, I like to flavour these dumplings with more of chutneys as I am fond of sweet and sour and spicy taste. These Dahi- vadas are usually mad...

Imli ki khatti-mithi chutney | Sauth ki chutney |tamarind chutney | This chutney is one of my favourites as it is a combination of the flavours : tangy, sweet, sour, spicy and savoury.  This tamarind chutney also known as Sauth ki chutney , comes from north India mostly used in street foods like all types of chaat, bhelpuri, dahi-vada, dahi-bhalla, papdi-chaat and also in punjabi chole. Very easy and quick recipie with only few staple ingredients from your pantry. Simply fill your bottles with imli ki chatni and enjoy this flavorful condiment for a month when refrigerated. Ingredients: 1• 1/4 cup seedless Tamarind (Imli) 2• 4 teaspoon Sugar 3• 1/2 teaspoon Red Chilli Powder 4• 1/2 teaspoon roasted Cumin Powder 5• 1/2 teaspoon black salt or as per taste 6• 1/4 teaspoon fennel powder 7• a pinch of roasted peppercorns and a clove powdered together 8• 1 inch ginger  9• 1 cup water to soak the tamarind 10• additional 3+ cups water Let's begin with our imli ki kh...

Dhania-Pudina chutney recipe |Coriander-Mint Chutney A chutney is a spicy condiment, incorporating all the flavours just in one bowl. There are chutneys made from  coconut ,  tamarind  (imli), herbs like Coriander (also known as  cilantro, Mexican Parsley, hara dhania)  and Mint(pudina). Every chutney is unique in its taste, mostly used as a side with hot and spicy biryani and can also be used as a main ingredient for Veg- sandwiches in the form of  spreads . Chutneys are cool  specially coriander with thee freshness of lime or raw mango and mint, improves digestive system and it is also a very good kidney cleanser and therefore a naturally blood purifying super tasty condiment. No cooking, no baking, no oven simply a grinder and herbs along with few spices from your cabinet. That's simple. And can be refrigerated for about 4 to 5 days. I prefer making a fresh one after every two days. So, with all these benefits in a spoonful of chutney why ...

APPAM | SOUTH INDIAN CUISINE  Appam is very similar to  dosa, made with rice and lentil batter, which is fermented naturally and finally small pancakes are made. These are not as thin and crispy as dosa's but a bit thick. They can be stuffed or can be combined with any chutney or sambar. I usually make a light and quick stuffing so that it can carried in lunch boxes also.  Today I am posting Appam recipie, which is instant that is I haven't kept for fermention for hours though fermenting the batter naturally, always gives a better result. I already had coconut garlic chutney which I used for smearing the Appam and onion tomato cheese salsa as stuffing. For the batter, I used rice flour, white urad lentil(flour), yellow gram lentil flour (besan) and fine semolina  This recipie is very quick easy light and filling. Let's have a quick look at the ingredients: (use same cup for measurement) • 2 cups rice flour • 1 cup white lentil flour (urad dal) • 1/2 cup gr...

LADDU|MODAK The past days we were celebrating Hindu festival "GANESH CHATURTHI "means birthday of Lord Ganesha. The celebration lasted for 10 days. The festival also indicates the departure of monsoon and welcomes the beautiful season " Autumn". The festival originally comes from Maharashtra, where this festival is celebrated with full enthusiasm. A large beautifully crafted  idol of Ganesha, mainly of clay is brought into homes and societies with chanting of Vedic mantras. Ganesha is decorated with flowers and Prasad of laddus or Modaks is offered with great love. On the 10 th day Ganesha is taken to the sea or river or any fresh flowing water with music, dance, and chants of Vedic mantras asking Ganesha to come back soon the next year. And then the idol is immersed making a pledge to maintain peace and harmony in our families and societies. This is a  short description on how  birthday of  Lord Ganesha is celebrated. I prepared Laddus on the arrival of Ganp...

OKRA |BHINDI |CURRY Okra in a curry!! Yes, this is what questioned to myself when I saw the post of my G+ friend because I never had okra in curry. It was my intuitive perception that Okra cannot be cooked in curry as it will become slimy until and unless I cooked it myself and more importantly I tasted before placing it on my dining table for dinner. The curry was toooo......yummm with more demand but opps I made such a small batch! Anyways, thank you my g+ friend for introducing me to such a lovely vegetable which is so simple yet too delicious. INGREDIENTS FOR OKRA CURRY (2 PEOPLE) • 15 medium sized okra (bhindi). I washed them, dried on kitchen towel and grave a cut in between. FOR GRAVY • 1/4th fresh coconut • 1 onion roughly chopped • 3 garlic clove peeled • few black pepper corns • 2 cloves • 1 table spoon of milk powder • 1/4 or just a small piece of ginger • 2 Red dried chilly • 1 tamarind deseeded and soaked in little water. • 2 tablespoon mustard oil. LET...

  IDLI RECIPE | SOFT IDLI RECIPE | HOW TO MAKE INSTANT IDLI BATTER Idli is a soft and fluffy steamed cake made of fermented rice and lentil batter. These are considered as one of the healthiest protein packed Breakfasts from South Indian cuisine due to its unique method of preparation.  Idli are easily digestible as the rice & lentils are soaked, ground or blended, fermented ; then prepared by steaming the batter, steaming being  more healthier version than frying as it is tummy friendly. These are served with variety of chutneys like red chutney, white coconut chutney, green coriander mint chutney and  sambar . The another striking feature of South Indian Cuisine is its 'serving style'.  The food is served on a large banana leaf which gives it a unique identification. Traditionally, whole spices used in South Indian dishes are freshly grounded using a 'silbatta' (a stone mortar pestle used for making chutneys and masala and even for grounding...

RAITA | VEG DIP    Raita   is an Indian side dish of yogurt or   curd   containing chopped cucumber or other vegetables, and spices.  Raita   has a cooling effect in contrast with spicy curries and kebabs that are the main fare of some Asian cuisines. In Indian cuisine, some type of flat bread (chapati) and Biryanis are combined with   raita ,   chutneys and   pickles . I always prefer adding Raita to either lunch or dinner as a bowl of protein. INGREDIENTS FOR 4 SERVINGS: • 2 1/2 cups fresh  whipped curd. 1/2 onion chopped 1 small tomato chopped. 1/2 cucumber chopped 1 green chilly Salt to taste   1/4 teaspoon roasted cumin seed powder 1/4 teaspoon is dried mint powder   1/4 teaspoon sugar Coriander for garnish Mix all ingredients in a large mixing bowl.   Delicious raita is ready to be served as a side or can be served with Aloo paratha, and Biryanis .

RED GARLIC COCONUT CHUTNEY From South Indian Cuisine It is a perfect accompaniment with Idli , dosa . This chutney has the earthiness flavour of lentils, slight tangy taste of tamarind, pungent taste of garlic, smokiness  of red chilly,  freshness of coconut. It can be used as a side with any South Indian dish. I use it as a side anytime . Ingredients • Fresh Grated coconut 11/2 cup • 2 long tamarind, deseeded washed and soaked in half cup Luke warm water or 2 teaspoon of tamarind paste  • Bengal gram (Chana dal) 2 and a half tea spoon. • Whole Red chillies(preferably kashmiri) appro. 50 grams • Curry leaves 3 sprigs. • 4 garlic cloves. • Salt to taste • 1 teaspoon of any veg oil. LET'S BEGIN 1. Heat oil in a pan. Add Bengal gram, roast this till brown, red chilies, garlic cloves, saute it. 2. Turn off the flame and add salt, grated coconut. 3. Put all together into the blender and make a paste by adding water in small batches. For the ...

SOFT AND FLUFFY POORIES Poories are small flat rolled breads of wheat flour which are deep fried. Poories can be crispy or soft. I like soft Poories as they can be consumed either hot or even after several hours of their make. Usually, Poories are made on festivals, occasions or when there is a huge gathering at home. Poori is generally eaten with potato curry or any other curry or vegetable, kheer , Raita and mango pickle. INGREDIENTS FOR MAKING POORIES FOR 4 PEOPLE •4 cups wheat flour. •1/4 teaspoon salt •3 teaspoon oil. (any vegetable oil) •Water to knead the flour. •Sufficient oil for deep frying LET'S BEGIN •Add salt and 3 table spoon of oil to wheat flour and give it a good mix. •Slowly add water to the flour to make a dough which is neither too firm nor too soft. •Cover and let it rest for 15min. •Make small equal balls of the dough and roll it into small round thin flat breads with rolling pin. •Add sufficient oil in the pan and heat oil on high flam...

Kheer recipe|Rice pudding recipe Can you imagine a festival without any sweet and that too... kheer and Poori?   No... atleast not me.  Festive season   of Hindus begins with  Raksha bandhan   and lasts   till Diwali. Just two days before  Rakhi , I start making my preparations.   I weave  silken threads  for my two  indulgent brothers  and then I prepare some dry snacks and sweets for them.      Before I pen down the ecstatic moments with my brothers, let me introduce you to this gorgeous festival " Raksha bandhan".  Rakhi is not only the festival of brother and sister, but it is a festival of innocence, Whereby forgetting caste and religious discrimination, everybody vows for each other’s protection and is confined to the defense. The threads are tied on brother's wrist as a symbol of love, dedication, hearty blessings for brothers which strengthens the relationship of the siblings. And I hav...