Khandvi Dokla My style

Dokla a snack prepared with Besan flour (Channa flour or chickpea flour) and butter milk. Besan flour is naturally higher in protein than wheat-based flour. Besan flour contain iron, magnesium and phosphorus. Besan flour does not contain gluten and it makes a good substiture for wheat flour in gluten free diets. We can have these Khandvi Dokla for breakfast, as snack or for dinner too. This perticular recipe does not contain much oil too. Fresh coconut gives a good aroma and adds to the taste. All age group will definitely enjoy eating Khandvi Dokla.
 Things Needed :
Channa flour (besan) : 1 Cup
Butter milk :3 Cups
Green chilly : 1 to 2
Mustard seeds: 1/2 Tea spoon
Oil: 1 Tea spoon
Salt: to taste
Sugar : 1 tea spoon
Coconut: 1/2 cup (2 to 3 Table spoons)
Pepper Powder :1/2 Tea spoon
Jeera Powder : 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons
Ingh : a pinch

Method :
1. Wash and cut green chilly, curry leaves and coriander leaves. Grate coconut and keep it aside.
2. Apply oil on two plates and keep it aside.

3. Take a big pan add 3 cups of butter milk and add the besan flour. Add salt, pepper powder and jeera powder. Mix it nicely.

4. Now keep the pan on the fire and stir on low flame till it thickens. Mix it nicely and stir till it starts leaving the pan.

5. Now pour the ready besan on the greesed plate and spread it evenly in to a thin layer.

4. Cut these spread mixtrue into stripes and roll immediately and arrange them on a plate or a tray.

5. Now keep a small pan on the fire and heat. Put a tea spoon of oil. Put mustard seeds, green chilly cuts and urd dal. Let it spurt. Add curry leaves and ingh

6. Put off the gas and put a spoon of sugar to mustard mixuture. Add a table spoon of water to the oil mixture and mix it well and pour it on the arranged Khandvi dokla. Now put coconut and coriander leaves on the top and serve these dokalas with any kind of chutney or pickle.

Note : If you have a curd , put two cups of water and mix it well and change the curd in to butter milk ( use a hand mixer or use a mixi).
Using pepper and jeera powder will enrich the aroma and good for health too. You can also prepare doklas without using these powders. You can use more sugar if you like sweet taste.
Time : 20 to 30 Minutes
Serves :2 to 3

Capsicum-Goose Berry Chitranna

Capsicum Contain vitamin A, which is good for eyes and helps to prevent eye diseases. Eating capsicum helps in keeping the skin clear and prevents rashes and pimples.  Eating capsicum speeds up the metabolism and helps to burn more calories. Capsicum prevents indigestion, works as a cardiovascular stimulant, regulates the blood pressure and lowers cholesterol. Capsicum helps to prevent the blood clotting. Capsicum believed to prevent cancer and it is an antioxidant property.
Goose berry has many good qualities like, drinking goose berry juice is good for improving eye sight, It is also a good hair tonic, it helps to reduce the blood sugar in diabetic patients and keep their body balanced and healthy. They are rich in antioxidants , improve gastrointestinal health and lower the blood cholesterol and has lots of cosmetic benifits.
I have used capsicum and gooseberry to prepare Chitranna and it is a rice item. Chitranna is normally served in the beginning of the feast or festival. We can have this Capsicum- goose berry chitranna for breakfast, lunch, or as evening snack and even dinner too. This Chitranna will be liked by all age group I am sure.

Things needed :

 Capsicum : 2 to 3
Gooseberry : 5 to 6
Cooked rice : 2 cups
Green chilly : 3 to 4
Curry leaves : 2 Table spoons ( about 10 leaves )
Coriander leaves : 2 Table spoons
Oil : 2 Table spoons
Ghee : 2 Table spoons
Mustard seeds : 1 Tea spoon
Urd dal : 1 Tea spoon
Salt : to taste
Ginger : 1 Tea spoon (grated)
Coconut : 1 Cup
Lemon : 1/2 rind

Method :
1. Wash and cook rice and keep it aside to cool.
2. Cut capsicums , green chilly, curry leaves and coriander leaves. Grate goose berry, coconut and ginger and keep it aside.
3. Now keep a pan on the fire and heat. Put oil and mustard seeds and urd dal. Let the mustard seeds spurt. Add curry leaves and cut green chilly.
Fry them nicely.
4. Add capsicum and fry till they are soft. Add grated ginger.
5. Add cooked and cooled rice and mix it nicely. Add turmeric and salt. Mix the mixture nicely but slowly. Add ghee to chitranna.
6. Add coconut and lemon juice and mix it again. Now add coriander leaves and grated goose berry and mix it nicely.
7. Put the ready chitranna in a big serving bowl.
8. Serve Hot Nellikai - Capsicum with a cup of curd.

Note : Do not over cook rice. You can also use cashew nuts or ground nuts. Add them when the mustard spurt and fry them. You can also add onions to chitranna. ( fry them separately and then add it) but the taste differ. Do not cook gooseberry using raw is well benifited than cooking them.
Serves :4 to 5
Time : 20 Minutes. ( with already cooked rice).