Khatta Sandwich Dhokla

Khatta Sandwich Dhokla, (Savoury Rice and Lentils Steamed cake) an evergreen and lip-smacking delicacy is from my very own Gujarat. A Soft, spongy and utterly delicious treat is perfect for any time snack, breakfast/brunch or serve in a Gujarati thali as a farsan (savoury dish).

We Gujju love our delightful snacks and are famous for it, the states of Gujarat and its people a.k.a Gujarati, synonymous with the word Dhokla or some prefers to say Dhokra. But No, we don't eat Dhokla for everyday breakfast the way they show in Hindi TV serials, Dhokla can be eaten any time of the day, most popular for a tea time snack.

In my house, I prepare many different varieties of dhokla recipe every 4-6 weeks over a weekend for lunch when all the family members are together there to enjoy Garma Garam ( Hot and steamy ) Dhokla with various type of chutneys and a cup of masala chai.

When you introduce yourself to someone as a Gujarati, then sure the request will be there for perfect Dhokla recipe. A few years back, I was invited to my son's school for some event and I met a couple of Indian ladies who were so keen to learn Dhokla, luckily in the same school there were cooking classes going on, so we requested for an Indian cookery lesson and I was delighted to teach many Indians and Non-Indian,  khatta Dhokla recipe. My Dhokla and it's recipes are so popular amongst my kid's friends and families that a few years back, one of our family friend asked me to prepare and I prepared an Instant Khaman Dhokla for almost 40 people single-handedly as a prasad. ( No, I did not charge a single penny ) and now my daughter's friends from university enjoys  Khatta Sandwich Dhokla.

Dhokla, is a well-balanced dish that can satisfy your junk food craving, and are easy to digest. Khatta Dhokla is prepared with Rice, Urad Daal flour that is soaked with sour yogurt and left it to ferment for at least 8-10 hours.

More Dhokla Recipe:- Instant Sooji Matar Dhokla | Three Layered Sandwich Dhokla | Mag Ni Daal Na Lasniya Dhokla

So hey guys, here I am with my super tasty, fluffy and soft Khatta Sandwich Dhokla, filled with finger licking green chutney and topped with aromatic tempering prepared with green spicy chillies and curry leaves and garnished with freshly chopped coriander and coconut. The great thing about this dhokla is that it can be eaten hot or cold.

Tempted! Go on then, soak some rice and daal and follow this recipe to a T and enjoy it!

Notes:-
I have used springform cake tin to steam the dhokla so I can have whole round disk of it.
Adjust the spiciness by increasing or decreasing green chillies according to your taste.

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Khatta Sandwich Dhokla

by Jagruti May-19-2018

Khatta Sandwich Dhokla, is a vegetarian healthy, delicious and satisfying dish and hails from the western state of Gujarat in India. This recipe can be made vegan too.

Ingredients For Dhokla

• 500g rice ( I used basmati rice )
• 250g split Urad Daal (Safed adad daal)
• Salt to taste
• 200g sour yogurt (Khatta Dahi) Vegan can omit yogurt totally or use an alternative.
• 2 Tbsp. oil
• 1 Tsp. Fruit salt ( ENO)
• For the filling
• 1 small bowl of Green Chutney Recipe here 
• For the Tempering ( Vaghar )
• 2 tbsp. raw sesame seeds
• 2 Tbsp. oil 
• 1  Tbsp. Mustard Seeds (Rai)
• 1 Tbsp. Cumin seeds (Jeera)
• 5-6 green chillies cut lengthwise 
• 1 sprig curry leaves
• Pinch asafoetida (hing)
• Freshly chopped coriander leaves
• Desiccated coconut 

Instructions

Clean and wash rice and urad daal then soak both together in a bowl in cold water for at least 8-10 hours or overnight.
In the morning discard the water, Then the soaked rice and daal mixture is ground into a coarse paste adding enough water. Don't add too much water in the beginning, you can always add little water afterwards if you think the batter is too thick. 
The batter has to be the same consistency as the idli batter. Add yogurt and salt. Mix well and let it fermented for 6-7 hours in warm place. In the UK takes 10-12 hours as we have cooler weather here.
Once you are ready to prepare Dhokla, Once you are ready to prepare dhokla, mix oil and soda with little water in a bowl and add into batter.
Mix well, if the batter is too thick add little water.
Start heating water in a big pot.
Mix the batter once again and pour thinly in a deep lightly greased plate. ( I used springform cake tin as I wanted a whole round piece of it)
Steam over water about 15-20 minutes. Pierce knife and check should come out clean if done. 
Leave it to cool little. 
Steam one more plate of dhokla, so now you'll have 2 dhokla plate.

Remove both dhokla disc from the cake tin.

Place one dhokla piece on a plate, spread a thick layer of green chutney then place second Dhokla cake on top of the chutney.

Gently press it down and leave it aside.

Now prepare vaghar in a small pan by heating oil, add mustard and cumin seeds. Once they splutter add hing, curry leaves and green chillies and a couple of spoon water. 

Let the mixture come to boil and turn off the heat. 

Pour the vaghar mixture on top of the Dhokla cake, garnish it with coriander and coconut.

Cut into slices and serve it as it is or with a cup of masala chai.

Enjoy!

Details

Prep time: 10-12 hours Cook time: 30 minutes Total time: 12 hours and 30 minutes Yield: 4-6 servings

Asparagus and Peanut Rice

Easy, Asparagus and Peanut Rice, perfect spring dish that is loaded with fresh and tender seasonal vegetables, peanuts and packed with flavours! A healthy, satisfying vegan or plant-based dish can be served at lunch or for mid-week dinner.

In my family, while we can, we aim to eat as seasonally as possible to obtain all the goodness and benefits of the produces. Since the end of April, supermarkets and farmer markets have started stocking up British asparagus, and these are so precious as the season of British asparagus lasts only April to May.

We adore them, they are a sure sign of spring and as soon as they appear in the market they also appear in my kitchen too. These tender spears are so easy to use in any recipe, steam, bake , BBQ or just stir fry and enjoy with dressings and sauces. Past couple of years, we started using them in the salad as well. Full of vitamins and antioxidants they are a nutritional powerhouse.

As usual in my weekly shopping this week we had asparagus too and was thinking to churn out a new recipe and just in time daughter asked me to give her an easy and exciting but healthy and filling rice recipe as she is always looking out for a new rice recipe. She is particular in some recipes as she doesn't want strong flavoured dishes, so while I was scanning the fruit and veg box in the fridge, I picked up asparagus, spring onions, capsicum and cooked rice to prepare an Indian flavoured rice. Although I was sceptical, as all these years, I have never cooked asparagus in any Indian recipe, still went ahead with the idea that I had in my mind.

More Rice Recipes- Coconut, Pineapple Thai Fried Rice | Coconut & Almond Rice | Green Peas & Mint Rice

So while I was chopping the vegetables, my eyes were scanning my kitchen cupboards for spices or spice blends. I didn't want to make this rice too strong in flavours, so I layed my hands on Sambhar Masala Powder, along with Sambhar masala, I also picked up some curry leaves and peanuts to add a crunch to the dish.

As the vegetables were being cooked I started to imagine just how it will turn out as just the aroma was good enough to make my tummy rumble.

The result? Perfect Savoury Rice!
Healthy
Satisfying
Flavourful
Subtly spices
Packed with vegetables and also Nutty too

This recipe came together just under 15 minutes (providing already cooked rice) without any complicated steps. Sounds pretty good right? Okay, I was excited but the proof is in the pudding. well, the verdict was that we must put this rice dish on our spring/summer menu and just in a week's time I had prepared this rice third time :)   Daughter took this rice with her and shared it with her friend, the text appeared on my phone saying this!!!

I think you too should totally get on board because it is an easy, fuss-free and super delicious asparagus recipe for your family that can be paired well with any type of raita or mango kadhi.

Notes:-
Don't have sambhar masala powder? use curry powder instead.

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Asparagus & Peanut Rice

by Jagruti May-14-2018

Asparagus & Peanut Rice, vegan, healthy and satisfying which comes together just under 10 minutes.

Ingredients

• 250g cooked rice ( I used sella basmati rice )
• 1 bunch raw asparagus cut into 1" pieces 
• 4 tbsp. raw peanuts
• 1 bunch spring onion finely chopped
• 1 green capsicum Chopped
• 1 tsp. crushed green chilli and ginger 
• 1 sprig curry leaves
• 1 tbsp. sambhar masala powder
• Salt to taste
• 2 tbsp.Oil 
• 1/2 tsp. cumin seeds
• Pinch asafoetida (hing)

Instructions

Heat oil in a non-stick pan or kadai.
Add cumin seeds, once it splutters add hing and add peanuts.
Fry the peanuts for 3-4 minutes on a low heat.
Now add asparagus and cook only for a minute.
Then add spring onion and capsicum along with curry leaves.
Add sambhar powder and cook the masala for a few seconds.
Add cooked rice, and salt mix gently.
Let the rice heat nicely.
Serve with any kind of raita.
Enjoy!

Details

Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes Yield: 2 servings

Sending this dish to A to Z Recipe Challenge.
Linking this dish to Cookblogshare

Mango, Coconut and Lime Loaf Cake

Mango, Coconut and Lime Loaf Cake screams nothing but sheer exotic happiness. A fluffy, moist and utterly delicious loaf cake which is vegan and prepared with aromatic and exotic ingredients such as mango, coconut and topped with the lime icing. An ideal treat for any get together, sunny coffee mornings, afternoon tea or special celebrations such as Mother's/Father's day!

Majority of you will agree with me that Mangoes are so delicious and you must enjoy them on its own, especially when you can get hold of Indian varieties such as Alphonso and Kesar. Me and my family are crazy about mangoes, as soon as the month of April arrives, not only kids but I myself eagerly wait for the Mangoes, and once it appears in our home the whole family get together at the dining table and enjoy this king of all fruits either whole of the mango or Ras ( in pulp form).

I try very hard not to use fresh mangoes in any kind of cooking or baking, but mango pulp from the can is exceptional! well, mango pulp from a can is full of sugar so it's okay to use in baking and creating a few delicious recipes such as Eggless Mango-Ginger Muffins , Mango Peda (Fudge) and Mango, Almond and Coconut Ladoo

Just a last week we had a long weekend and daughter came home, as usual before she arrives, her long list of favourites have been text by her. This time on top of the list was her favourite the Mango Kadhi! I was saying to her, you do keep me busy in the kitchen, don't you? :D  She replied 'Ma, just because you cook such delicious food and on top of that you share your food pictures on social media so that too tempts me more and another thing, my friends go non stop complimenting your food pictures!

While I was preparing a Mango Kadhi, I was thinking about baking this Mango Loaf cake, because I knew I'll have some spare mango pulp, so I asked daughter about her opinion and she asked me to take a break from the kitchen and she volunteered in baking this Mango, Coconut and Lime Loaf Cake!

Mango Loaf cake turned out so beautiful and delicious, you can almost die for it. The incredible aroma of the mango and coconut was just irresistible, and this luscious and delectable cake simply vanished into thin air.

Thinking of baking this delectable cake for your loved ones? just be prepared for that heavenly tropical aroma to fill your kitchen!

Notes:-
This cake can be made with normal milk too.

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Mango, Coconut and Lime Loaf Cake 

by Jagruti May 11, 2018

Mango, Coconut and Lime Loaf Cake is vegan, moist, and fluffy that is prepared with aromatic ingredients and so easy to prepare.  

Ingredients - for the cake

• 200g  sifted plain flour ( Maida )
• 200ml Mango Pulp ( I used Kesar Mango Pulp)
• 100g sugar ( I have used vegan sugar )
• 75ml flavourless oil such as sunflower or vegetable
• 100ml coconut milk + 3 Tbsp 
• 2 Tbsp. desiccated coconut 
• 1/2 tsp. bicarbonate soda ( Baking Soda)
• 1 1/2 tsp. baking powder
• Tiny Pinch of salt
• For the LIME ICING
• 4 Tbsp. icing sugar
• Few drops of lime juice
• 1 Tbsp. water
• Lime zest and oven roasted lime slices

Method 
Preheat the oven to gas mark 4.
In a one bowl place flour, salt, desiccated coconut, baking soda, and baking powder.
In another bowl add mango pulp, oil, sugar and coconut milk.
Mix well until sugar dissolves.
Add dry flour mixture to the mango pulp mixture and mix gently.
Don't mix vigorously, if the mixture is very thick add more milk little by little.
Pour into the prepared loaf tin ( I used two small tins ) 20x11x5 cm loaf tin
Bake it in the preheated oven for 40 minutes, check after 30 minutes. If screwer comes out clean remove the cake from the oven and let it cool completely.
Make icing by mixing icing sugar, lime juice and water.
Pour it over the cooled cake.
Garnish the cake with the lime zest and roasted lime slices.
Enjoy the cake with a cuppa.

Details

Prep time: 05 minutes Cook time: 40 minutes Total time: 45 mins Yield: 2 1lb cake 

Linking this to CookBlogShare and Fieasta Friday 

Kesar Khaja-Product Review - Mahbir Saffron

Kesar Khaja, is an Indian-style layered pastry soaked in Saffron Sugar Syrup. This crispy and flaky, scrumptious Indian sweet is prepared with Plain flour, splendid aromatic saffron sugar syrup and ghee and garnished with gold and silver edible leaf.

Saffron, in Hindi known as Kesar and Urdu it's Zafran is my most beloved spice, and I use it freely in my cooking whenever I get chance to use it. As much as I love saffron in my desserts, I love it in savoury dishes too. Either it's my Saffron and Asparagus Pasta, Vegan Carrot Soup with Saffron Vinaigrette or Mande Roti. Saffron makes it way through almost in my every Indian sweet (Mithai), out of many I love to devour Kesar Malai Peda and Vegan Kesar Badam katli. Because I am so obsessed with saffron, a few of my baking goodies are made with saffron too - Saffron Buns 

Recently lovely folks from Mahbir sent me a few Mahbir Saffron products to sample. The box contained, Mahbir Crisp Apple Jam infused with Saffron, Tangy Orange Marmalade with Saffron and Mahbir premium Indian Saffron-India's most treasured Spice! Lovingly handpicked and harvested by farmers in Kashmir, India. Mahbir supports Kashmiri farmers in India, the products are fair trade.

There were so many recipe options dancing in my head to try this Mahbir Saffron but since my children and family love to try out Indian authentic sweets, I choose to prepare Khaja!

Khaja, favourite Indian sweet of mine since childhood, once a year our parents used to bring on the festival of Naag Panchami ( which comes around in August) Khaja, is a traditional and old age sweet dish of India and usually prepared during festival times such as Diwali, Holi or during a month of Ramadan and also offering as Prasad in many temples.  Although Khaja is prepared all over India, every region has their own version of it and method of making various town to town and called with different names such as Chirote Khaja in Maharashtra (In Gujarat you can find round shape Chirote Khaja) where in South India you can find Madatha Khaja which are a diamond shape.

Since this recipe was on to do my list for a long time, I grabbed an opportunity to make at home, but with Saffron. Usually, Khaja is made without saffron or any kind of nuts.  This recipe turned out exceptionally well and the saffron flavours made it tastier and richer in taste and look.

Notes - 
I prepared Khaja method two ways.
You can make Khaja without saffron too.

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Kesar Khaja

by Jagruti May 8, 2018

A delicious flaky traditional Indian sweet, multi-layer wraps prepared with Saffron and sugar syrup. 

Ingredients - Kesar Khaja

• 2 cup plain flour ( Maida ) + some for dusting
• Big Pinch Mahbir Saffron (Kesar)
• Pinch salt ( Namak )
• 4 Tbsp. Clarified Butter (ghee)
• Oil to deep fry ( Tel)
• Cornflour ( safed wala )
• Saffron Sugar Syrup ( Kesar Chasni )
• 1 1/4 cup sugar
• 1 cup water
• Big Pinch Mahabir saffron (Kesar)
• Pinch cardamom powder ( Elachi powder)
• Ingredients for the method 2
• 1 Tbsp ghee
• 1 Tbsp rice flour

Instructions - Method 1

In a big bowl add plain flour, ghee, salt and half of the saffron.
Mix everything well and prepare a pliable dough. ( Not too soft or hard )
Cover the dough with a clean wet kitchen towel for half an hour.
Once again knead the dough for 2-3 minutes and divide the dough into two equal parts.
Dust the flour on the work surface and roll the dough very very thin either round or square shape. ( I rolled into a square )
Sprinkle corn flour all over it.
Now start rolling it like a tight log, keep sprinkling a little cornflour in between.
Then cut it into 1/2" pieces.
Very lightly press the khaja pieces with your thumb or index finger.
Meanwhile, heat the oil in a kadai.
Keep the heat very low.
Fry the prepared khaja until golden brown and crispy but cooked inside too. ( Be patient at this stage as it does take time to cook )
Once all the khaja are fried, make sugar syrup.
Place all the sugar syrup ingredients in a pan and let the sugar dissolve.
Once sugar dissolved bring the syrup to boiling point then simmer until the syrup reaches one thread consistency.
Then add fried khaja into the hot sugar syrup and let the syrup coat both the sides of khaja.
Keep the khaja about 2-3 minutes in the syrup then remove it, stick some edible silver and gold leaf (if using) and let the syrup dry.
Once the khaja are totally dried store in an airtight container.

Method 2
Once again knead the dough for 2-3 minutes and divide the dough into 5 equal parts and make balls.
Mix ghee and rice flour and make a paste.
Roll each ball into very thin round sheet.
Place one rolled chapati on the surface,  brush a tiny amount of paste then place another sheet and again brush the ghee-flour paste.
Repeat the process with the rest of the sheets.
Then gently roll the sheets together into a tight log and cut it into 1/2" pieces.
Then follow the same procedure as above.

Details

Prep time: 40 minutes Cook time: 50 minutes Total time: 90 mins Yield: 28-30 small pieces

Disclaimer -Thank you Mahbir Saffron for sending us these products. I was sent Mahbir Saffron products for an unbiased review and not told or paid to write a positive review. All opinions are my own.

Yogurt and Herb Summer Sandwich

A delicious vegetarian sandwich with a difference. This light, yet filling Yogurt and Herb Summer sandwich is great for lunch, afternoon tea or a light supper. A sandwich prepared with multigrain and multiseed bread slices, a mild and luscious yoghurt spread made with colourful vegetables, fresh and aromatic herbs and lots of vibrant leafy salad.

IPL in India has been getting hotter, just like their summer by the day and so does UK's weather. ( Right now temperatures are back to their teens) Well, we have accepted that UK's weather is always in terrible twos ;) and we have to live with it.  Unseasonably the UK got so warm, the blistering sun was firing its rays. and making it the warmest April day in nearly 70 years. Suddenly the beast from the east seemed long gone and some of us just couldn't bear the sudden change in weather, Lol, I managed to get a bit of sunburnt while doing gardening.

Let me be honest here although we Brits love to chase the sun, same time can't handle the scorching heat, like many, I too cannot handle anything more than 20C, I struggle and straight away that effects come in my cooking, That just made me think how on earth I used to cook in India in almost 40C..just mere of thought is making me dizzy!

As the temperature was on the incline we just wanted to have something fresh and light for on that hot weekend. The Husband himself asked me not to cook anything elaborate and heavy, and asked me to make Yogurt sandwiches that I only prepare in warmer weather and try to avoid cheese as much as possible. We all agreed and next day our lunch was these Yogurt and Herb Summer Sandwich!

Now that while we are talking about sandwiches, let me tell you one interesting fact about the sandwich, do you know why any kind of fat we apply on a bread before assembling the sandwiches? When you spread fat such as butter or mayo, these works as a barrier for the wetter ingredients such as tomatoes.

Nowadays husband got into the habit asking me this, especially when he really like something ' Is this recipe already on your blog? ' This made me think that I have not posted a single recipe of sandwich on JCO! He said he'll wait until I take pictures, after a taking a couple of quick shots we relished these absolutely delicious, filling yet light meal that is so easy to whip up! These sandwiches are perfect for breakfast too if it's too warm to eat any cooked breakfasts where you are living.

Notes:- 
I have used multiseed and multigrain bread slices. 
Do not keep this sandwiches out for a long time, it may get soggy or yogurt turn sourer. 
Don't have time to drain the yougurt? pick up very thick yogurt such as greek. 




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Yogurt and Herb Summer Sandwich

by Jagruti April-29-2018

A delicious, healthy and light Yogurt and Herb Sandwich is a fuss-free and no-cook recipe. 

Ingredients

• 8 bread slices
• 200g full fat yogurt
• Salt to taste
• Freshly ground black pepper
• 4 tbsp. finely chopped vegetables ( tomato, cucumber, capsicum, red onion or spring onion) 
• 3 tbsp. finely chopped herbs ( coriander, mint, basil, )
• 2 tbsp. watercress salad
• A small packet of Babyleaf and Rocket salad ( I bought it from Tesco) 
• 1 tsp. dried mixed herbs
• Butter or margarine to spread
• Carrot, Tomato and Cardamom Chutney 
• 
  

Instructions

A few hours back or at night drain the water from the yogurt. Make sure yogurt is well drained.
In a big bowl, place the yogurt and whisk it and make yogurt very smooth.
Add all the vegetables, herb, dried mixed herbs, black pepper powder and salt.
Mix well.
Now spread the bread slices with butter or margarine and chutney.
On one slice thinly spread yogurt mixture, add some leafy salad and watercress.
Then put another slice of bread over the assembled slice.
Press it gently and cut it into the triangle shape.
Serve with crisps and salted peanuts. (Optional) 

Details

Prep time: 2 hours Cook time: 5 mins Total time: 5:05 mins Yield: 3-4 servings

Besan Masala Roti

An authentic and staple dish of Haryana Besan Masala Roti ( Spicy Chickpea flour flatbread) will make you drool, once eaten surely your taste buds will be so pleased too. A tasty and delicious dish prepared with humble ingredients such as Besan (gram flour) and a few basic spices that are easily available in any Indian kitchen.

Last week I made Besan Masala Rotis, and today I have a story to tell you.

Life is full of challenges, no matter who you are? rich or poor, black or white, man or woman, when they are in your life, how you respond to them that makes a difference to your life, either they are thrown by life or people. Tell you the truth, I don't like to face any challenges, and I like to live in my comfort zone. But then recently I joined a group called Shhhhh Cooking Secretly Challenge, the brainchild of Priya's Versatile Recipes and currently, lead by Mayuri of Mayuri's Jikoni.

I knew about this group since Mayuri mentioned about it a couple of years ago, but that time I was already challenged by some other health problems and issues, I wasn't ready to take any extra challenges that time as first I wanted to deal with health issues. After few surgeries and intensive physio on my shoulders, I am able to run my blog again so I thought let's face this challenge now :)

Because I just joined the group recently this month, I do not have a partner who can be paired with me, so Mayuri gave me two secret ingredients Besan and Amchoor Powder, and asked me to prepare a dish with these two ingredients from the Haryanvi Cusine.

Let me confess here, I did not know anything about Haryana or Haryanvi cuisine, my knowledge of Haryana was that this state belongs to India that's all. I had to do a quick research on this state and its food culture, in the end, that quick research became an interesting read and almost 2 hours I read about this state. I came to know that actually, Haryanvi cuisines has a great influence of their neighbouring states like Rajasthan and Punjab and their eating habits are so simple and mostly vegetarian and their dishes are made with fresh, simple and wholesome ingredients which are easily available to them. Surely they love their dairy products, which can be seen in their recipes.

So while going through their recipes, I was literally drooling and I wanted to make this and that, but because I had to stick with the ingredients I was given, which were Besan and Amchoor Powder ( Dried Mango Powder) The dish I chose to prepare was Besan Masala Roti. Usually, in Haryana, these flatbreads are eaten at breakfast times. This dish has a good source of protein, a dish that is so easy to make and tastes simply delicious. It can be paired with any type of Indian sabji, curry or raita Or it can be eaten on its own with Tea/Coffee.

Notes:-

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Besan Masala Roti

by Jagruti April-25-2018

A delicious and flavourful Haryanvi (Indian) style flatbread prepared with chickpea flour and basic spices. 

Ingredients

• 200g Besan ( chickpea flour)
• 200g Whole wheat flour ( chapatti aata)
• Salt to taste
• 1 tbsp. red chilli powder ( Lal Mirch)
• 1 tsp. turmeric powder (Haldi)
• 1/2 tsp. amchoor powder (Dry mango powder)
• 1/2 tsp. coriander powder ( Dhaniya Powder)
• 2 tbsp freshly chopped coriander
• Oil

Instructions

In a big and wide plate place all the ingredients except oil and water. 
Mix everything by hand, then add water little by little and knead a pliable dough. 
Divide the dough and make round balls. 
Dust the flour on working surface, first roll one ball into the circle. 
Heat griddle or tawa on a medium heat. 
Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble. 
Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear. 
Flip it over one more time and, using the spatula and apply oil, carefully press down all over. 
Turn over again and repeat on the other side until you have the desired crispiness. 
Keep each paratha warm, while you repeat to cook them all.  
Serve hot. 
Enjoy with sabji, raita , Chutney, yogurt or tea.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 8-10 roti

Vegan Hungarian Goulash

This hearty and comforting Vegan Hungarian Goulash is an easy, healthy and tasty recipe that can be a great cozy winter treat or in my case all year around! A vegan take on the traditional Hungarian Goulash prepared in a rich and delicious tomato base with chunky vegetables and Tofu with lots of sweet Hungarian paprika!

You must be thinking, why on earth she is posting a winter recipe around this time? Well, let me tell an interesting fact! One of my friends from Hungary told me that Goulash is better in winter, but usually, in Hungary, people eat Goulash throughout the year, and it always tastes good.

I wasn't familiar with the Goulash recipe until our guide mentioned to us while we were on a trip to Budapest. A young lovely girl was our guide in Budapest and while she was giving all the important information about Hungary and especially Budapest, she said that Goulash is one of the national dishes of Hungary and a symbol of the country and is made with non-veg ingredients and served with a dollop of sour cream.

As soon as I heard the word food, I was all ears! She asked us if we wanted to have lunch in Budapest if so she can take us to a particular restaurant and we all can have our early lunch there and can try Goulash. We got excited and put our hands up for booking a table, and asked her will it be a vegetarian version of Goulash? She called the restaurant and asked them, the reply was disappointing. Their reply was that there is no vegetarian or vegan Goulash, but they have many other vegetarian and vegan dishes that we can have. Straight away I searched on Google for a recipe of vegetarian Goulash, thousands of results were to choose from. I told myself, as soon as I'll reach home first recipe I will try that would be a Vegetarian Goulash.

Quickly searched online about GOULASH while in a coach, ( Thank God, for all these amazing gadgets and latest technology) soon came to know that there are many versions of GOULASH out there as every region has their own recipes which are all unique.  Also checked out which particular ingredients I need to cook Goulash with, so I can buy it from Budapest and there was an ingredient called Sweet Hungarian Paprika which is the star of the recipe! Yes, to achieve that good taste, Hungarian Paprika is essential for this recipe. I picked up a jar!

A recipe that takes a bit of time, but it cooks itself, almost every other weekend this healthy, one-pot wonder and the nutritious stew appears on our table. It is sure to satisfy everyone's cravings. This recipe is not an authentic one. Because we all liked it so much, this time I made a double batch!

Notes:-
You can adjust the spiciness of this stew and add whatever seasonal vegetables you can find.
You can add smoked tofu in this stew.
If tofu is not your first preference, use kidney or cannellini beans instead.

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Vegan Hungarian Goulash

by Jagruti April-23-2018

Vegan Hungarian Goulash,  a hearty, delicious and easy to cook a dish that you are sure to enjoy!

Ingredients

• 400g Tofu ( well drained and cubed )
• 400g Baby potatoes cut into half
• 200g Carrots peeled and cubed
• 200g Courgette cubed
• 200g Mixed Capsicum roughly chopped
• 50g Celery roughly chopped
• 1 big Onion finely chopped
• 3-4 cloves Garlic crushed
• 2 Bay leaves
• 5 Tbsp. (yes 5) Hungarian Sweet Paprika
• 1 tsp. Smoky Paprika
• Salt to taste
• 400g can Chopped tomatoes
• 2 Tbsp. Tomato Puree
• 750 ml Vegetable stock
• 2 Tbsp. Plain flour
• 3-4 tbsp. Oil
• 1 Tbsp. Dried marjoram or mixed herbs
• Chopped parsley

Instructions

In a big pot heat oil and add bay leaves.Then add chopped onion and garlic.Saute the onion and garlic until little pink. Add all the vegetables with paprika, salt and pepper.Mix everything then add plain flour and cook the mixture 3-4 minutes.Add tomatoes and tomato puree, herbs and mix well.Now add vegetable stock and cover the pot with the lid.Let the stew simmer for 20-25 minutes, then add tofu and let the stew cook another 5-7 minute.By now the stew will get little thicker.Once the Goulash is ready. serve in a serving bowl garnish it with parsley. Serve it with crusty bread or pasta.Enjoy!

Details

Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Yield: 10-12 servings

Budapest-Hungary

According to many Budapest is one of the most beautiful cities in Europe, with something wonderful around every corner.

Budapest is the capital of Hungary and is situated on the banks of the Danube river. It is made up of three unified cities; Buda, Pest and Óbuda that were united in 1873 when a bridge was built across the river joining Buda and Pest.

View from the Fisherman's Bastion -JCO

Our next day was in Budapest, Hungary through a guided coach tour that left from Vienna. Again this tour was booked from home in advance meaning that we didn't have to plan much for this day. In what felt like no time at all, we reached the border and made our way into Budapest. The weather was STUNNING! There was barely a single cloud in the sky and the sun was shining brightly - a welcome surprise in early January. Even with such a short drive, it was apparent that we were in a different country - the different architecture and streets.

We first stopped off at Heroes' Square for a photo stop. It was perfect timing, being around 10 am there wasn't a huge crowd of tourists. Then it was time for lunch at Varosliget Café. We could pay here in either Euros or Hungarian forint.

We then had a coach tour of both sides Buda and Pest. We drove through Andrassy Avenue which is recognised as a World Heritage Site since 2002. Lined with the most spectacular neo-renaissance mansions and grand cafes, it was an absolute pleasure to drive through.

We passed Dohany Synagogue, one of the largest synagogues outside of Israel, before winding our way up Castle Hill with some truly spectacular views.

From here, we disembarked from the bus and was taken on a walking tour of the Castle District. Here, we were surrounded by medieval, baroque and 19th-century buildings. We made our way to
the Fisherman's Bastion which was probably a personal highlight!

The view of the parliament building from here was breath-taking. Turning the corner brought us to Matthias Church. The steady sunshine basked the church in a gorgeous light and brought out all of the colours on the roof of the church - all set against a clear blue sky.

Even though we were taken up by coach, it is also possible to ride the funicular up Castle Hill to Buda Castle. This funicular was opened in 1870 and is the 2nd oldest of its type in the world. The journey has been sped down so passengers can enjoy the view for longer. It runs until 10pm.

We were then given a few hours of free time to explore ourselves. It was nice to stretch our legs again and discover Budapest ourselves. Meandering through, we walked past the Hungarian Opera House before arriving at a large square. From here, we visited St. Stephen's Basilica. Sadly, we didn't have much time to go inside. It is also possible to go up to the Dome and take in the views from there.

Walking along the Danube Promenade (which stretches from the Elizabeth Bridge to Chain Bridge), we had a fantastic, unobstructed view of the Buda Castle and the bridge. The sun was slowly setting, making the sky a beautiful pink and purple colour.

Boats were cruising along the Danube, summing up the charisma of Budapest. As we ambled slowly up the promenade, the sheer size of the Parliament was becoming more and more apparent and you could see the detail more and more.

We reached the memorial "Shoes On the Danube Bank" which gives remembrance to the Hungarian Jews shot at the banks of the river and swept away by the water.

Finally, after a slow 20/30 minute walk, we got to the Parliament Building. Constructed with 40 million bricks, half a million precious stones and 88 pounds of gold, this building is nothing short of extraordinary. The perspective of looking at it from across the river and being right up close to it both have their own appeal.

Just as we began to make our way back, the sun began setting and lights slowly began turning on. We raced along the Szechenyi Chain Bridge to see the Parliament lit up in all its wonder - well worth it! My mum turned to me and said that it dawned on her that Budapest was used in the Bollywood film - Hum Dil De Chuke Sanam, even though in the movie, they are meant to be in Italy.

Budapest definitely made an impact on both of us and I told my mum that I would love to come back again and this time spend some more time around here.

Through this New Year trip, we also visited Vienna, Salzburg and Innsbruck.

Author-Hayley Dhanecha
Notes:-
All the pictures are taken by Jagruti's Cooking Odyssey either by Mobile phone or DSLR.