Dhoklas · Paryushan Parv · Snacks

KHATTA DHOKLA – Recipe No. 17

Khatta Dhokla

Paryushan Parv Recipe No 5 – Khatta Dhokla

Khatta Dhokla is another variety of Dhokla which is a Traditional Gujarati Snack.It is very light and easy to make. It is prepared from rice and different lentils which are grinded with the help of sour curd to make fine batter.

Khatta Dhokla is a very common dish which my mother used to make a lot but this time I have made it and it was my first attempt and it came out to be awesome.

Equipment Used –

  1. Steamer
  2. Grinder
  3. Tadka Pan
  4. Measuring Cups

Prep Time – 8 Hours       Cook Time – 30 Mins        Total Time – 9 Hours 30 Mins               Serving – 8

Ingredients –

  1. Rice (चावल)– 3 Cups
  2. Split Bengal Gram (चना दाल) – 1 Cup
  3. Split Black Gram (उड़द दाल ) – ½ Cup
  4. Sour Curd (खट्टा दही)– 1 ½ Cups
  5. Salt to Taste (नमक)
  6. Soda Bi-Carb (खाने का सोडा) – 1 Tsp.
  7. Oil (तेल) – 6 Tbsp. for Tempering + 1 Tbsp. or as required for greasing
  8. Mustard Seeds (राई) – 1 Tbsp.
  9. Red Chilli Powder (लाल मिर्ची पाउडर)

Method –

  1. Wash rice and both lentils properly with water for 2-3 times and soak them in clean water for overnight.
  2. Now take a grinder and grind rice and lentils with curd and water around ½ Cup and prepare a smooth batter.
  3. Allow the batter to rest for 8 hours in warm place.
  4. Now divide the batter into two big bowls.
  5. Grease steamer plates with oil and heat water in steamer on medium flame
  6. Now take the batter of one bowl and salt and ½ tsp. of soda and mix well.
  7. Now place greased plate in steamer and add batter in which salt and soda is already there upto ¼ of the plate capacity.
  8. Now sprinkle red chilli powder on the batter.
  9. Cover the steamer with the lid and allow to steam. (It will take around 15 mins to steam)
  10. After 15 mins, insert a knife and check whether it is coming out clean and if not then steam for few more mins.
  11. After steaming allow it to cool down and cut it into small pieces
  12. Now heat oil in tadka pan and add mustard seeds and allow it to crackle.
  13. Pour tempering on dhokla pieces in such a way that all dhokla pieces are covered by it properly.
  14. Serve it with fried Green Chillies.


  1. For making tempering White Sesame Seeds, Curry Leaves and Coriander Leaves can also be used. It will give nice color to our Dhoklas.


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Chaat Recipes · No Onion No Garlic · Paryushan Parv · Snacks

DAHI VADA – Recipe No. 16


Paryushan Parv Recipe No. 4 – Dahi Vada

Dahi Vada is one snack which is liked by almost everyone. It is a recipe which is famous in every Indian household. It is very easy and simple to make and delicious to eat. There was a time when I did not like Dahi Vada, but now they are one of my favorites.

Equipment Used –

  1. Grinder
  2. Wok
  3. Whisker

Prep Time – 5 Hours         Cook Time – 30 Mins         Total Time – 5 Hours 30 Mins    Serving – 5

Ingredients –

For Vada

  1. Split Black Gram (उरद दाल)– 2 Cups
  2. Split Green Gram (मूंग दाल) – ½ Cup (24 Mantra Organic Moong Dal, 1kg)
  3. Asafoetida (हींग) – ½ Tsp.
  4. Salt to Taste (नमक)
  5. Water (पानी) – For grinding batter and soaking of vadas
  6. Oil for deep frying Vadas (तेल)

For Curd –

  1. Curd (दही) – 4 Cups.
  2. Salt to Taste (नमक)
  3. Black Pepper Powder (काली मिर्ची पाउडर) – 1 Tbsp.
  4. Powdered Sugar (पीसी हुई शक्कर) – 4 Tbsp.

For Serving –

  1. Tamarind Chutney (इमली की चटनी)
  2. Salt (नमक)
  3. Red Chilli Powder (लाल मिर्ची पाउडर)
  4. Roasted Cumin Powder (भुना हुआ जीरा पाउडर ) (Spice Platter Roasted Jeera Powder ( Roasted Cumin Powder) , 100 g (100g))

Method –

  1. Wash all grams properly with water for 2-3 times and soak them in clean water for 5 hours.
  2. Now take grinder and grind soaked grams, salt, asafoetida and water as required to make smooth batter.
  3. Stir batter briskly for few mins so that vadas will be fluffy and soft.2017-08-30-12-50-07
  4. Now heat oil in wok on medium flame.
  5. To check the temperature of oil, just drop small portion of batter in oil and when it comes up fast then oil is ready for frying.
  6. Now take medium sized portions of batter in between your fingers and drop them in oil.
  7. Deep fry them until they are golden brown and crispy.2017-08-30-14-07-03
  8. Take out vadas from oil.2017-08-30-12-54-17
  9. Now take a bowl of lukewarm water and add all vadas in it for few mins.2017-08-30-12-55-40
  10. Meanwhile take another bowl add in curd, salt, black pepper powder and sugar and whisk it with the help of whisker.2017-08-30-12-57-07
  11. Put prepared curd mixture in fridge.
  12. Now take out vadas from water and squeeze them to remove excess water.
  13. Now take a squeezed vadas in plate and pour in generous amount of curd mixture on it.2017-08-30-13-08-07
  14. For Garnishing – Top Dahi Vadas with Tamarind Chutney, Salt, Red Chilli Powder and Cumin Powder.
  15. Dahi Vadas are prepared to eat.



Tips –

  1. Vadas can also be prepared with Split Black Gram only.
  2. For Garnishing Mint and Coriander Chutney and Chopped Coriander can also be added. I have not added because in Paryushan we don’t eat Leafy Vegetables.
  3. At the place of powdered sugar, granular sugar can also be used around 2 Tbsp.
  4. Use roasted cumin powder only as it will give nice flavor to Dahi Vada


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Indian · Parantha · Paryushan Parv


Paryushan Parv Recipe No. 3 – Stuffed Raw Banana Parantha

Raw Banana is the core ingredient among Jains. It is a big replacement of Potato. There are many varieties which can be made from Raw Banana. In taste wise, all recipes made from Raw Banana will taste same as if it is made from Potato. Sometimes it is difficult to tell whether dish is made of Potato or Raw Banana.

Raw Bananas are considered to be more healthier than Potatoes.

Equipment –

  1. Pressure Cooker
  2. Wok
  3. Rolling Pin (Hopesun Silicone Rolling Pin, Green)
  4. Flat Pan
  5. Potato Masher (Tosmy Stainless Steel Potato Vegetable Pav Bhaji Masher, Multicolour)

Prep Time – 15 Mins.                                       Cook Time – 20 Mins.

Ingredients –

  1. Raw Banana (कच्चे केले) – 6 Nos.
  2. Oil (तेल) – 4 Tbsp.
  3. Asafoetida (हींग) – Pinch
  4. Mustard Seeds (राई) – ½ Tsp.
  5. Cumin Seeds (जीरा) – ½ Tsp.
  6. Fennel Seeds (सौंफ) – ½ Tsp.
  7. Finely Chopped Green Chilli (बारीक़ कटी हुई हरी मिर्ची) – 2 Nos.
  8. Salt to Taste (नमक)
  9. Red Chilli Powder (लाल मिर्ची पाउडर) – 1 ½ Tbsp.
  10. Coriander Powder (धनिया पाउडर) – 1 Tbsp.
  11. Turmeric Powder (हल्दी) – 1 Tsp.
  12. Garam Masala (गरम मसाला) – 2 Tbsp.
  13. Wheat Flour (गेहूं का आटा) (Pure & Sure Organic Wheat Flour, 5kg)
  14. Salt (नमक)
  15. Clarified Butter (घी) (Patanjali Cow’s Ghee, 1L)
  16. Water (पानी)

Method –

  1. Take raw banana peel and cut it into two pieces.
  2. Now pressure cook raw banana until they are soft.2017-08-29-11-48-25
  3. Mash raw banana properly with potato masher2017-08-29-11-51-46
  4. Now take wok and heat oil in it.
  5. Add asafoetida, mustard seeds, cumin seeds and fennel seeds and allow them to crackle
  6. On crackling, add green chillies and sauté it in oil for few seconds.
  7. Now add mashed raw banana and add in salt, red chilli powder, coriander powder, turmeric powder and garam masala and mix well.
  8. After cooking it for 5-10 mins., switch off the flame.2017-08-29-11-53-53
  9. Allow the raw banana mixture to cool down completely.
  10. For dough – Take a bowl and add in wheat flour, salt, water and clarified butter and make soft dough.2017-08-29-12-09-04
  11. Allow dough to rest for 10 mins.
  12. Now take small portion of it and roll it with the help of rolling pin and fill portion of mixture in it and roll it again to give shape of Parantha.2017-08-29-12-16-11
  13. Heat flat pan and put Parantha on it and cook both sides with the help of clarified butter till it changes color to golden brown.2017-08-29-12-22-56
  14. Serve Parantha with Curd.IMG_2017-08-29_11-39-52.JPG      Stuffed Raw Banana Parantha


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Indian · Paryushan Parv

CHOLLE MASALA – Recipe No. 14

Paryushan Parv Recipe No. 2 – Cholle Masala

Cholle Masala is a Lip Smacking Punjabi Cuisine. The typical Punjabi Cholle Masala is made with garlic and onion and it is very spicy and tasty. But today I am making it without garlic and onion. For gravy I have added poppy seeds and cashew nuts which will thicken gravy.

Equipment used –

  1. Pressure Cooker
  2. Wok (Hawkins Futura Non-Stick Kadhai Deep-Fry Pan, 2.5 Litres/26cm, Black)
  3. Grinder

Prep Time – 8 Hours                                                    Cook Time – 20 Mins

Ingredients –

  1. White Chickpeas (छोले) – 1 Cups (Urban Platter Whole White Chickpeas (Kabuli Chana), 1Kg)
  2. Salt (नमक) – 1 Tsp. + To Taste
  3. Water (पानी)
  4. Poppy Seeds (छस छस) – 2 Tbsp. (Urban Platter Poppy Seeds (Khus Khus), 400g)
  5. Cashew Nuts (काजू) – 8 Nos. (Arya Farm Organic Whole Cashew, 200g)
  6. Tomato (टमाटर) – 2 Nos.
  7. Green Chilli (हरी मिर्ची) – 2 Nos.
  8. Oil (तेल) – 4 Tbsp.
  9. Asafoetida (हिंग) – Pinch
  10. Mustard Seeds (राई) – ½ Tsp.
  11. Cumin Seeds (जीरा) – ½ Tsp.
  12. Fennel Seeds (सोंफ) – ½ Tsp.
  13. Bay Leaf (तेज़ पता) – 1Nos. (Home Of Spices Bay leaves(Tejpatta) 100GMS)
  14. Dried Red Chilli (सुखी लाल मिर्ची) – 2 Nos.
  15. Red Chilli Powder (लाल मिर्ची पाउडर) – 1 ½ Tbsp.
  16. Turmeric Powder (हल्दी) – 1 Tsp.
  17. Coriander Powder (धनिया पाउडर) – 1 Tbsp.
  18. Cholle Masala (छोले मसाला) – 2 Tbsp.


  1. Soak white chickpeas in hot water with 1 tsp. of salt for 7-8 hours in a hot case so that temperature of water remains same.2017-08-28-07-11-04
  2. Soak poppy seeds and cashew nuts in water for 5-6 hours.2017-08-28-07-12-24
  3. Now pressure cook soaked chickpeas until they are soft.2017-08-28-07-15-56
  4. Now take grinder and grind together tomato, green chilli, poppy seeds and cashew nuts.2017-08-28-07-17-55
  5. Take a wok and heat oil and add asafoetida, mustard seeds, cumin seeds and fennel seeds and allow them to crackle.
  6. Now add bay leaf and dried red chilli.
  7. Add tomato mixture and sauté it for some mins.
  8. Now add salt, red chilli powder, turmeric powder, coriander powder and cholle masala and cook until the oil leaves the sides of wok.2017-08-28-07-19-55
  9. Now add chickpeas and allow it to cook.
  10. After 1 boil switch off the flame
  11. Serve hot with Parantha or Puri.IMG_2017-08-28_07-00-40Cholle Masala


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Indian · No Onion No Garlic · Paryushan Parv


From today I will be posting Paryushan Parv special recipes for 10 days.

Paryushan is a Holy Events for Jain. During these events Jains don’t eat Grounded Vegetables and many of them don’t eat Green Vegetables also. It lasts for 10 days. The festival ends with the celebration of Kshamavani (Forgiveness Day).

Paryushan Parv Recipe No. 1 – Besan Gatte ki Subzi

Besan Gatte is a Traditional Rajasthani Dish which is very famous in every Indian Household. It is very Easy to make and very Delicious to eat. Today I am making it without onion and garlic.  It can be made with onion and garlic as well. It will taste delicious in both the case.


Prep Time – 20 Mins                                         Cook Time – 10 Mins

Ingredients – For Dough

  1. Chickpea Flour (Besan) – 3 Cups (Pure & Sure Organic Besan, 1kg)
  2. Red Chilli Powder (Lal Mirchi Powder) – 1 ½ Tbsp. (Catch Red Chilli Powder, 500g)
  3. Turmeric Powder (Haldi) – 1 Tsp. (Ramdev Turmeric Powder – 500 g)
  4. Asafoetida (Hing)– Pinch (Ramdev Strong Hing Pwd. 100 GM)
  5. Salt to Taste
  6. Cumin Powder (Jeera Powder) – ½ Tbsp. (CATCH SPICES JEERA POWDER 100GMS (PACK OF 3)
  7. Carom Seeds (Ajwain) – ½ Tbsp. (Urban Platter Roasted Carom Seeds (Ajwain), 100g [Pack of 3])
  8. Soda Bi-Carb – Pinch (Baking Soda / Cooking Soda / Soda Bicarb 500g)
  9. Oil – 3 Tbsp.
  10. Water – as required to make tight dough

For Gravy      

  1. Oil – 3 Tbsp.
  2. Asafoetida (Hing) – Pinch (Ramdev Strong Hing Pwd. 100 GM)
  3. Mustard Seeds (Rai) – 1 Tsp. (Organic Tattva Black Mustard, 200g)
  4. Cumin (Jeera) – 1 Tsp. (Urban Platter Whole Cumin Seeds (Jeera), 900g)
  5. Fennel Seeds (Saunf) – 1 Tsp.(Mother Organic Fennal Seeds Bottle, 100g (Pack of 2))
  6. Curd (Dahi) – 1 Cup
  7. Red Chilli Powder (Lal Mirchi Powder) – 2 Tbsp. (Catch Red Chilli Powder, 500g)
  8. Coriander Powder (Dhaniya Powder) – 1 Tbsp. (Catch Spices Coriander Powder 500gms)
  9. Turmeric Powder (Haldi) – 1 Tsp. (Ramdev Turmeric Powder – 500 g)
  10. Salt to Taste
  11. Water

Method –

  1. Take a bowl and add in all ingredients of dough and make tight dough.2017-08-27-06-43-10
  2. Divide dough into small portions.
  3. Now apply little oil on hands and roll each of the portion (oil is applied to prevent the dough from sticking)2017-08-27-06-45-03
  4. Take pan and boil water in it.
  5. Now add rolled portion into boiling water.2017-08-27-06-46-24
  6. Cook it until they are soft.2017-08-27-06-47-14
  7. Now take them out from the pan and allow them to cool2017-08-27-06-48-07
  8. Cut each portion into small portions i.e. Gatte.2017-08-27-06-49-00
  9. Now take Wok and heat oil
  10. Add in asafoetida, mustard seeds, cumin seeds and fennel seeds.
  11. On crackling of seeds, add in curd and stir it continuously.
  12. Now add in all spices and cook them.
  13. Add water and allow it to boil.2017-08-27-06-49-43
  14. Now add Gatte in it and once again boil it.
  15. As soon as it boils switch off the flame and serve hot.2017-08-26-20-19-54



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Breakfast · Dhoklas · Snacks


Sandwich Dhokla is a Spicy Version of White Dhokla. It is a popular Gujarati Snack. It is very easy recipe and mouth – watering. Its batter requires time otherwise it is a very quick recipe to prepare.

Equipments Used –

  1. Gas Steamer (15 Idly – Compact S.S Idly Cooker Induction Compatible + Flame (Dual))
  2. Grinder (Bajaj Rex 500-Watt Mixer Grinder with 3 Jars (White)
  3. Tadka Pan (Solimo Non-Stick Tadka Pan, 11cm/300ml)

Prep Time – 8 Hours                                    Cook Time – 15-20 Mins

Ingredients –

  1. Rice – 3 Cups (Daawat Rozana Gold Basmati Rice, 5kg)
  2. Chana Dal ( Split Bengal Gram) – 1 Cup (Sri Sri Organic Split Bengal Gram (Chana Dal), 1kg)
  3. Urad Dal ( Split Black Gram) – 1/2 Cup (Conscious Food Organic Split Black Gram (Urad Dal), 500g)
  4. Water – require to soak rice and dal
  5. Dahi (Curd) – As required to prepare smooth batter
  6. Salt to Taste
  7. Soda Bi-Carb – 2 Tsp. (Baking Soda / Cooking Soda / Soda Bicarb 500g)
  8. Red Chilli Powder – 1 Tbsp. (Catch Red Chilli Powder, 500g)
  9. Mint and Coriander Chutney (Thick Consistency) – 1 Cup
  10. Oil – For Greasing + 2 Tbsp for Tadka
  11. Mustard Seeds – 2 Tbsp. (Organic Tattva Black Mustard, 200g)
  12. Broken Curry Leaves – 12 – 15 Nos.

Method –

  1. Soak rice, chana dal and urad dal in water for 4 hours.
  2. Now grind these with the dahi and prepare smooth batter and keep it aside for 4 hours more.
  3. After 4 hours, add in salt in the batter.
  4. Now take a flat plate provided with the steamer and grease it with oil.
  5. Now add soda bi-carb in the batter and mix well.
  6. Fill 1/4 of the greased plate with the batter and allow it to steam for 5 mins.
  7. Spread Chutney on it and leave steamer open for 2 mins.
  8. Now top it with batter and sprinkle red chilli powder on it and allow it to steam for 10 mins more or time as required to steam dhoklas completely.
  9. Allow dhoklas to cool little bit and cut them into pieces.
  10. For tadka – take pan and heat oil and add mustard seeds
  11. On crackling of seeds add in broken curry leaves.
  12. Spread tadka on dhokla pieces properly such that it covers each and every piece of dhokla.



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Breakfast · Chaat Recipes · Kids Recipe · No Onion No Garlic · Sandwich · Snacks

CHAAT SANDWICH – Recipe No. 11

My today’s recipe is a mixture of Sandwich and Chaat i.e. Chaat Sandwich. It is a very simple recipe yet very tasty. Actually I was confused about what to make between Chaat and Sandwich, so decided to make combination of both and it came out awesome.

Equipment Used –

  1. Sandwich Griller (Prestige PGMFB 800-Watt Grill Sandwich Toaster, Black)
  2. Pressure Cooker (Prestige Deluxe Plus Mini Induction Base Hard Anodized Pressure Handis, 3.3 Litres, Black)

Prep Time – 15 Mins                       Cook Time – 10 Mins

Ingredients –

  1. Boiled Raw Banana ( Kache Kele) – 4 Nos.
  2. Boiled Black Chana ( Kala Chana) – 1 Cup (Pack of Kala (Black) Chana,1Kg by Pink City Foods)
  3. Boondi – 1 Cup (Bhikharam Chandmal Raita N Panipuri Bundi 200+200 Gm)
  4. Chaat Masala To Taste
  5. Salt To Taste
  6. Red Chilli Powder To Taste (Catch Red Chilli Powder, 500g)
  7. Bread
  8. Mint and Coriander Chutney ( it should be little spicy)
  9. Butter for Greasing
  10. Nylon Sev for Garnishing


Method –

  1. Mash boiled raw banana and add in boiled chana, boondi, chaat masala, salt, red chilli powder and mix well.
  2. Take two breads and apply chutney on it.
  3. Spread raw banana mixture in between two breads.
  4. Grease butter on sandwich griller and grill sandwich till it turns golden brown from both sides.
  5. Cut sandwich into pieces and garnish it with nylon sev.



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