Rodga~ A Sweet

Rodga ~ A Sweet

My little nephew, Ayan celebrates his third birthday on the 1st Nov and this is my way of celebrating with him!!!  

Baking for little Ayan !!Happy Birthday Ayan hope you enjoy your day at the amusement park!

My colleague Prashant loves sweets. One day he told me to make Rodga.

Rodga to my knowledge is wheat flour buns and eaten with brinjals and dal I said as much. Then he told me his mom used to make this recipe and I tried it.

First time I made it with dalia and it was crumbly and not what he remembered. So this time I made it with Bombay rava.

We all loved it. In fact I have to remake it soon!!

It tastes like Goan Bath or Bathk here but unlike in Bath there are no eggs used here.

Rodga ~A sweet

Rodga

Ingredients:

• 1 cup rava 
• 1/4 cup ghee
• 1 ½ cup freshly scrapped coconut
• 1 cup jaggary
• 1 ½ cup buttermilk
• A pinch salt
• ½   tsp soda

Method:

• Roast the rava with a little ghee till you get a nice aroma.  You can also microwave it.I microwave in spurts of 1 minute for 2 minutes then for 30 seconds. Stir in between every spurt.
• Mix the rest of the ingredients.
• Let it rest for 2-4 hours.
• Bake in greased mould at 150°C/302F for 40 minutes.
• When done the wooden skewer comes out clean.

Linking this to Valli's 'Cooking from Cookbook Challenge

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Low fat Dahi Vada

When Nupur announced her challenge this month it was to make either spring rolls or dahi vada.

 So what is new you will ask my dear the challenge that Nupur poses is different. She chooses a deep fried dish and expects you to make it not fried but search for different options other than fried. Interesting? Well do check it out. I am sure she will add newer members.

Now I have made baked spring rolls. Dahivada with a difference here has been made by my SIL so I did not know how else to make it. In no mood to trudge to the mall to search for the spring roll wrappers which I am sure will not be there, I decided to make dahi vada.How ??? was the question that worried me.

Almond Meal & Banana Muffins~ Eggless Baking

I have in an effort to get rid of my lethargy joined new groups where I will be challenged to push my limits and try new recipes.

One of them happens to be Eggless baking by Gayatri.   This is my first time here and I am already behind schedule. Sorry Gayatri!  Will try to toe the line next time... mind you will try... : D! 

We are to try out banana muffins this time. There are 3 issues in my place one the kids should not know there are bananas in the muffins two there has to be chocolate in it and three has to be healthy read no maida or all purpose flour in it.

Well in an effort to experiment I surfed the web and found a delicious recipe here. To be honest I have not checked out the whole fare here but that I plan to rectify shortly.

Cup Cakes~A Blog Hop

Blog hop this time Radhika has paired me with Priya of Now Serving!

If you know not Priya then you are missing deliciously simple recipes conceived out of a Mother’s love to nourish. Do visit her.  She is a multifaceted personality always helping others. She was one of the many who guided me when I started out from anonymous blogger to the present day avatar.

Now choosing from Priya’s place is difficult for I was like a kid in the sweet shop. But my niece had come over with her mom for just 2 days.

Healthy Savoury Dosa~Bloghop Wednesday

There are 2 events around which my kitchen revolves these days they are ….
First is my Event – The Lets Get Stuffed ~Bell Peppers or Capsicum and second is The BlogHop Wednesday!

I expect all of you my dear friends to don your thinking hats and send me exiting entries for stuffing the Bell peppers or Capsicum. Here are some of mine.

And yes I am a part of this exciting experiment started by Radhika of Tickling Palates. We are paired with different partners every other Wednesday and this week I am paired with Kalyani also known as Mom Chef!
 
The title suits her to the T or should I say C? Amazing recipes & pictures!

I was totally at sea for I was just seeing each recipe seemed better than the earlier one! Finally I choose the simple Healthy Oats Dosa or The Savoury Oats Dosa!!

Here is Kalyani’s recipe …

Here is mine as usual I had to fiddle with the ingredients. My husband’s my best critic and friends words not mine so I was expecting a total failure in the system so I was quite amazed at the results!!

My daughter, the younger one loved it and polished off 3 small ones. Mind you I am not complaining she is most welcome it is a BIG COMPLIMENT! The “kurkur kombdi“ that is the loosely translated as the brooding hen or clucking hen eating without complaints!

Ingredients:
1 cup Oats, crushed
1 tblspn rice flour
½ cup Rava
1 tblspn barley flour (optional)
¼ cup besan/kadli hit/chana daal flour
Salt
Chopped green chilies (optional)
Chopped coriander
1 onion, finely chopped
½ cup butter milk
Oil
For tempering: Mustard seeds, jeera/ cumin seeds, and hing/asafetida

Method:
1. I soaked all the dry ingredients in the butter milk and since the batter was not the consistency needed for dosa hence I added water.
2. Let it stand for 15-20 minutes.
3. Make the tempering by heating the oil and spluttering the mustard, jeera/cumin seeds/jeerigi and hing/asafoetida. Pour in the batter. Mix well.
4. In the batter add the chopped onions, coriander, chillies and salt.
5. To make the Dosa: add a ladle full of the batter on the non-stick tava lightly greased.
6. Spread lightly. Cover and cook.
7. Flip on the other side cook and serve with chutney or as kiddo had with tomato ketchup.
After the first Dosa I did not use oil at all.

Thanks Kalyani for this wonderful inclusion in my daughter’s diet and Radhika for I have the opportunity to meet new friends and try different recipes!

Please do send me some entries for my event here.

Archana

Dhokla

Dhokla

Dhokla the very word lights up my husband's face. He is willing to eat it night and day.  When we were newly married I remember making 3-4 tins of dhokla and dumping it in the fridge. He used to come home from work before me  and he would eat it with or without the accompanying toppings.

Somehow these days I just could not turn out a proper Dhokla and the poor dear used to still eat it( he does eat a lot of my failed experiments so this is not an exception). As a result we started buying it from the local supermarket.

Yesterday I decided to dig out the old recipe and make Dhokla.

Steaming time: 20 minutes.

INGREDIENTS:

TO SOAK:

2 cups besan/kadli hit

1 cup rava

2 cups buttermilk

  TO GRIND:

1 inch Ginger

8-10 cloves garlic

3 green chillies

OTHER INGREDIENTS NEEDED:

Salt

 2 tsp Sugar

Turmeric

1 tsp Eno's fruit salt

3 tblspn +2 tsps (to grease) oil

2 tblspn of Phodi/ vagani made of popped mustard, hing/asafoetida and sesame seeds

Coriander

Freshly grated coconut

METHOD:

1.       Mix all the ingredients to soak in a big bowl as the batter is going to ferment and rise and let it stand for at least 6 hours.

2.       After 6 hours put the 2 tsp oil in the mould and keep aside (do not grease as yet).

3.       Mix well the rest of the ingredients except the Eno's fruit salt.

4.       Get your cooker heated with enough water to steam the batter for 20 minutes.

5.       In the mould that you have added oil for greasing, add the Eno and mix with your fingers till the Eno is well mixed with the oil. Grease the sides of the mould also.

6.        Pour the batter in the mould and continue mixing till the Eno is well mixed in the entire batter.

7.       Transfer the mould to the cooker and steam (without the whistle) for 20 minutes.

8.       Serve topped with freshly grated coconut, coriander and the  phodni/ vagarni made of 2 tblspn of oil, mustard, hing/asafoetida and sesame seeds.