How to Make Dhopya Chya Panachi Vadi || Aloo Vadi || धोपा च्या पानाची वडी || Dhopa Rolls

Dhopa Vadi is veggie leaf Vadi, made from Dhopa Leaves (called in marathi).  Dhopyachi Vadi is very delicious to eat and very easy to make.It can be eaten as a snacks.

Dhopyacha Panachi Vadi|| Aloo Vadi

Prep time: 20 min

Cook time: 20 min

Total time: 40 min

Yield: 5 servings Serving size: 6 vadi 

Ingredients:

Fresh Dhopya Leaves || धोपा पान  : 10-12 Leaves

Chesapeake Flour: 2 Cups

Rice Flour: 2 Cups
Red Chili Powder: 1 Spoon 
Turmeric: 1/4 Spoon
Cumin Powder: 1/4 Spoon
Coriander Powder: 1/4 Spoon
Salt to Taste
Water 

Directions:

Lets work on Dhopa leaves first and keep it aside.

1. Take the Dhopa Leaves cut extra steams, wash it, pat dry

Dhopa or Aloo Pan Leaves

Now work on preparing Batter

1. Take one medium bowl

2. Add 2 cups of Chesapeake Flour

3. Add 2 cups of Rice Flour

4. Add Red Chili Powder, Turmeric

5. Add Coriander and Cumin powder

6. Add salt to taste

7. Mix this all together add make a thick paste using water (it needs to be stay on leaf and act as sticky mixture) 

Thick Paste 

Time to Assemble Leaves and Batter Together

1. Take Dhopa Leaf up-side down and apply batter all over leaf

Dhopa Leaf placing

2. Keep another Dhopa Leaf on the battered leaf up-side down and apply batter to top leaf 

Second Leaf Placing

3. Start folding sides of both leaves inside, make one fold and apply batter and follow this till all out leaves part got folded inside.

Rolling of Dhopa Vadi

4. Start from one side and bring it till middle of shape apply batter on each fold so it stick 

5. Bring another side in same way till middle of shape apply batter on this side too

6. Now from lower end of leaves start folding, keep applying batter and roll it till upper end of leaves.

Folding of Dhopa Vadi

7. Make same rolls of remaining Dhopa leaves and Batter

Steaming of Dhopa Vadi Rolls

1. Add 2 cups water to Idili Maker for steaming

2. PlaceDhopa Vadi rolls on rack of Idili Maker

Steaming of Dhopa Vadi

3. Steam it for 20 minutes on high flame.

4. After 20 minutes let it cool completely before cutting into small Vadi shape

Frying of Vadi

1. Bring Vegetable or Edible oil to hot temperature

2. Fry round cut peices of Vadi to frying oil

3. As Vadi is already cooked fry till only outer edges gets golden brown 

Tips:  
Dhopa Vadi can be eaten without frying too. It taste great and have less calories.

**Thank you Aie for sharing this delicious dish**

Okra Veggie Bhindi Bhaji Indian Style

Okra called as Bhindi in Marathi. Okra Veggie or Bhindi Bhaji is one of the delicious veggies made to serve with Chapati or Rice. It taste delicious and got health benefits too.

Okra Veggie Bhindi Bhaji Indian Style

Prep time: 10 min

Cook time: 15 min
Total time: 25 min

Yield: 4 servings Serving size: 1 Serving 
Calories per serving: 30 

Ingredients:
Fresh Bhindi or Okra:1/2 lbs
Vegetable Oil:3 tablespoons 
Mustard Seeds: 1/2 tablespoon
Cumin Seeds: 1/2 tablespoon
Medium Size Onion: 1
Red or Green Chilies:2
Ginger Garlic Paste:1/2 tablespoon
Turmeric:1/4 tablespoon
Garam Masala:1/4 tablespoon
Salt:To Taste

Directions:

1. Cut the fresh Okra or Bhindi in small round shape. Wash and Dry Bhindi before cutting.

Okra or Bhindi

2· In pan add 3 Spoons of Oil.
3· Once Oil is heated add Mustard Seeds, Cumin Seeds followed by chopped Onions.
4· Once Onions started getting little golden add chopped Red/Green Chilies
5· Fry Onions and Chilies till golden color
6· Add Turmeric, Garam Masala, Ginger Garlic Paste
7· Add chopped Okra or Bhindi to the mixture
8· Stir it Masala and Bhindi together
9· Add Salt to taste
10· Stir it once and let it cook open for about 5 minutes on medium heat
11· Cover the pan and let it cook about 5 more minutes
12. Open the lid and let it cook on high heat about 2-3 minutes to get crisps Okra or Bindi

 Tips:

• Pat dry the Okra or Bhindi before chopping as it will sticky otherwise
• Chop Okra or Bhindi at-least 1 hour before cooking so it will be not sticky while cooking

Serving Suggestions:

Okra Veggie or Bhindi Bhaji can be served with Chapati or Rice

Nutrient fact:

Okra Veggie or Bhindi Bhaji has great health benefits. It has low saturated fats and low sodium. It is rich in Vitamin A, Vitamin C, Vitamin K and Vitamin B6. Great Value added as this is rich in Dietary Fiber.

       

How to make Kaju Katli or Kaju Barfi

Kaju Katli or Kaju Barfi is one of the favorite sweet dish in India. This sweet dish is usually makes at the time of Diwali festival, besides this Kaju Katli can be make any time.

Kaju Katli

Prep time: 10 min

Cook time: 20 min
Total time: 30 min

Yield: 20 servings Serving size: 1-2 pieces 
Calories per serving: 80 

Ingredients:
Powdered Cashew nuts:2 cups
White sugar:1 cup 
Water: 1/4 cup


Directions:

1. Grind Cashew nuts in grinder and make 1 bowl powder and keep aside
2· Take 1/2 bowl of sugar
3· Keep the pan on low heat
4· Put the sugar in the pan and add 3 small spoons of water
5· Stir the sugar on low flame
6· Stir the sugar till it gets single threaded
7· Add 1 bowl of grinded Cashew powder to the syrup
8· Stir the mixture till it gets thick
9· Place this mixture on Parchment paper or non- stick paper to cool down
10· Once mixture cool down as such you can touch make a good round dough of it
11· Roll down the round shape to make it thin as ½ inch
12· Cut the diamond shape pieces of that slice

Kaju Katli Making

13· Cool down the Kaju Katli and serve as it gets totally cool down

 Tips:
Grind the Cashew nuts as such it don’t started to drip oil.
Boiling of sugar syrup should be in such way it should not be more thick or thin

Serving Suggestions:
Kaju Katli can be serving as sweet dish after lunch, dinner or with tea

Nutrient fact:

Kaju Katli is a good source of Protein and Potassium

       

Making of Strawberry Jam or Strawberry Preserve

Strawberry Jam/ Strawberry Preserve

Published: June 27, 2014

Strawberry (Fragaria vesca) is an important fruit crop of India, this is the season of Strawberries and its preserve or jam is very famous and popular in India. Strawberry jam is mostly used in breakfast menu to spread on bread and at dinner time to server with ice cream.

Prep time: 20 min Cook time: 25 min Total time: 45 min
Yield: 5 servings

Serving size: 15 grams
Calories per serving: 40
Fat per serving: 0


Ingredients:
Strawberry: 10-15
White sugar: 1 cup
Lemon Juice: 1 spoon

Directions:
1. Wash the Strawberries and keep aside to drain the water

2. Cut the Strawberries in small pieces

3. Put the non stick pan on slow heat
4. Add all small cut pieces of Strawberries in the pan stir it little bit
5. Put the lid of pan and cook it for 5 minutes on slow flame
6. Open the lid turn gas on medium to high flame and keep evaporating the water from Strawberries
7. When most moisture seems like evaporated mix 1 cup of Sugar in the pan
8. Add 1 small spoon of Lemon Juice
9. Stir the mixture till water from Sugar and Strawberries gets evaporated
10. Turn off the gas and let it cool down
11. Store the Strawberry jam in cleaned, air tight bottle to preserve

Tips:

1. Taste the Strawberry mixture before adding sugar, sometimes Strawberries are too sweet
2. Powder sugar can ease the process of water evaporation from mixture
3. Using a fresh lemon can be more effective on coagulation process of the Strawberry mixture

Serving Suggestion:

Strawberry jam can be serve as bread spread, can be serve as topping on vanilla ice- cream, can be use to make milk shake of strawberry

Nutrition Fact:

Strawberries are rich source of Vitamin C contain more of this vitamin than citrus fruits, Iron, Potassium and Dietary Fiber, and Low Calories.

How to make Sweet Dish Gulab Jamun

Gulab Jamun / Khoya Jamun

Gulab Jamun Khoya Jamun

Published: June 27, 2014

This is one of the most favorite and mouth watering sweet dish in India. This sweet dish is well known and popular in countries of the South Asian India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius. This dish is very easy to make and serve.

Prep time: 20 min Cook time: 20 min Total time: 40 min
Yield: 16 pieces(8 servings)

Serving size: 1 piece
Calories per serving: 90
Fat per serving: 5.8g

Ingredients:

Khoya/Khawa/Khowa/Mawa: 1 cup
White sugar: 1 cup
Milk: 1/4 cup
Oil: 3 cup
Water: 1/4 cup

Directions:

1. Take 1 Bowl of Khoya in the plate and rub it to remove any clumps
2. Add 5 spoons of Milk in the Khoya and make smooth soft dough of it
3. Keep this dough aside to set /settle down
4. Keep deep pan on slow heat
5. Put the 1 bowl sugar in the pan
6. Add 1 cup of water and stir till sugar gets dissolve in the water
7. Bring the sugar syrup to boil and turn off the gas
8. Keep aside this sugar syrup to cool down
9. Make a small 10-15 rounds of Khoya dough which we kept aside
10. Put the pan on heat with 1 -2 cups of oil
11. Wait to raise the temperature of oil as sufficient to fry the small rounds of dough
12. Once oil gets heated fry the small rounds of Gulab Jamuns in the oil

making of Gulab Jamun

13. Add these fried small rounds to the sugar syrup which we already made

Gulab Jamun in sweet sugar syrup

14. Keep Gulab Jamun to cool down and server them when it is totally gets cool down

Tips:

1. Add little milk if required to make dough soft
2. Make small rounds of dough it will get fluffy and bigger in size in syrup
3. Fry the dough on slow to medium heat so it will be cooked till the centre of rounds
4. Be careful while frying the small rounds of dough

Special Tip:

Add ground cardamom for extra rich flavor in the Khoya powder before making a dough.

Serving Suggestion:

Gulab Jamun can be served as sweet dish after lunch, dinner

Nutrition Fact:

Khoya is a rich source of Protein, Calcium

How to make Aloo Kanda Poha

Published: September 10, 2013

Aloo Kanda Poha is a very popular breakfast in India specially in Maharashtra. Aloo Kanda Poha is soft, spicy, easy to make and to serve.

आलू कांदा पोहा || Aloo Kanda Poha|| Aloo Poha

Prep time: 5 min

Cook time: 10 min

Total time: 15 min

   

Serving size: 1 plate
Calories per serving: 70
Fat per serving: 2g
 

Ingredients:     
 
Thick Poha(Flattened Rice): 2 cup
Onion: 1 medium size
Potato: 1 medium size
Green Chili: 1/2 spoon
Cumin seeds: 1/2 spoon
Mustered Seeds: 1/2 spoon
Oil: 1/4 cup
Turmeric Powder: 1/4 spoons
Coriander: 1/4 cup
Salt: 1/4 spoon as per taste
Water: 3 cups to wash and soak poha

Directions:  

1. Soak the thick Poha in water for 5-7 minutes.
2. Cut the Potato into a small round thin pieces.
3. Cut the Chili and Onion.
4. Keep Pan on medium fire.
5. Pour two spoon vegetable oil.
6. Fry Mustered and Cumin seeds.
7. Deep fry cut Potatoes, Onions, Chili .
8. Add Turmeric powder and Salt as per taste.
9. Now once this dry gravy gets ready mix the soaked Poha.
10. Put some coriander for flavor.
11. Poha is ready to server and eat.

Tips:

1. Potatoes can be boiled in microwave for 2 minutes before deep fry for softness.
2. Can add diced tomato for little sour taste.
3. Can sprinkle lemon juice for sour flavor.   

Serving Suggestion:
   

Aloo Kanda Poha can be serve with Tea or Yogurt.

Nutrition Fact:

High source of Vitamin C, Dietary Fiber, Iron, Protein,Sodium,low fat contents as used light Vegetable Oil.

How to make Pakora or Pakoda or Bhajiyya

Pakora/ Pakoda/ Bhajiyya

Published: June 27, 2014

Pakora or Bhajiyya is a very popular snack dish in India. It is also called “Bhajjiya” in many places of India. Pakora is spicy, crunchy, easy to make and to serve. Pakora can be used as appetizer.

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20 pieces(8 servings)

Serving size: 1 piece
Calories per serving: 20
Fat per serving: 3


Ingredients:
Chickpea Flour: 2 cup
Onion: 1 medium size
Green Chili: 1/4 spoon
Oil: 3 cup
Salt: 1/4 spoon as per taste Water: 1/2 cup

Directions:

1. Mix 2 cups Chickpea Flour in ½ cup of water in a big bowl
2. Cut onion and green chili as small and fine
3. Add onions, green chili, cumin seeds, carom seeds and salt in a bowl
4. Pour oil in shallow pan, heat it until boiling point
5. Make good round and flat shape of prepared mix
6. Deep fry Pakora in vegetable oil
7. Pakora ready to serve and eat

Tips:

Soak the excess oil from fried Pakoras on paper before serving.

Serving Suggestion:

Serve with Mint chutney or Imli (Tamarind) chutney or Avocado chutney Extra variation and try out with this dish: Try Aloo slice for Aloo pakora

Nutrition Fact:

High Protein contents due to chick pea flour usage, medium fat contents as deep fried in light vegetable oil.