Rabdi

Trip to Nathdwara is primarily to worship Lord Shrinathji/ Krishna, but we definitely enjoy the food there. Nathdrawa, a small village is situated in Rajashthan, an hour drive from Udaipur city. This little village is visited by thousands of pilgrims to do darshan or The Lord. We had our ancestral house there. Our parents did show the place where they use to visit and stay often. I can only imagine the fun they had. Lately, this little village has turned into a popular tourist destination. With lot of facilities and hotels developed, it is easy to go and stay there for few days.  Food and shopping is also main part of the visit there. Delicious fresh rajasthani food and Thali is the highlight. Lehriya, Bandhej, Khadi work, Kota fabric, Silver jewellery, Kundans, and embroidered gota...all come from there.

Trip to Nathdwara is incomplete without Rabdi. Rabdi, a simple dessert made with just two ingredients: milk and sugar. Milk is boiled for hours in a large pan or kadhai over wood and cow dung heat which eventually turns into this thickened milk. Caramelized milk cream stuck onto the sides of the pan is also scraped and put back into the milk. Eventually imparting caramelized flavor. This sweet thickened milk is the favorite offering to Lord Shrinathji and also to the pilgrims there. This simple Rabdi has the flavors of its own. No added cardamom or nuts...this is delicious as is!

The other most important ingredient that makes it special is the clay pots of kulhad in which Rabdi is served. Rabdi is transferred into these pots, and clay pots keep this milk dessert stay cold and fresh for a long time.

Below are the pictures of our visits to Nathdwara and our indulgence into Rabdi.

Here is boiling of milk which will turn into Rabdi.

Wood and dry cow dung is added for fuel.

Simmering milk.

Here is Rabdi: Prasad offering from the temple.

The first thing my husband does on reaching Shrinathji is having Rabdi :)

Here is my brother bringing early morning rabdi from the temple.

This was my attempt to create the delicious taste of Shrinathji Rabdi.

Bring 4 cups of milk to a boil and simmer on low heat for 2 hours stirring occasionally. The cream stuck onto the sides can be scrapped out and put back into the simmering milk.

When milk thickens, add 2-3 tbsp sugar. Simmer for some more time. 

Remove in clay pot and serve while it is warm or chilled in the refrigerator.

Enjoy the Delicious Traditional Rabdi!!

Moong Dal Dhokla

Like I have said before and described in one of my earlier posts, we Gujaratis can make dhokla with anything. Moong dal being rich and protein is perfect for vegetarians. It is split moong lentils and there are various delicious recipes made of these. Combination of moong dal and rice makes delicious soft khichdi which is perfect to recover from a disease. Easy to digest and also energizing, introducing moong dal to regular meals is excellent.

As you know by now, Dhokla is a savory steamed cake from Gujarat: Western India. Pulses and ground and batter is fermented to prepare soft steamed dhokla. So these steamed soft dhoklas are great as breakfast or snacks.

Do not confuse this recipe for khaman dhokla. Khaman dhokla is made of chana dal or besan which is chick pea flour.

Here is the list of my dhokla recipes:
Green Moong Dhokla
Khaman Dhokla
Khatta Dhokla
Rawa Dhokla
Dhokla shots
Mixed Grain Dhokla

Ingredients (serves 3-4 people)
1/2 cup yellow split moong dal
1 cup water
1/2 inch ginger
1-2 green chillies
1 tsp. salt
Pinch of turmeric
1 tbsp. lemon juice
2-3 tbsp. sugar
2 tbsp. oil
1/2 tsp. ENO fruit salt (optional only if batter is not fermented)

For tempering:
2 tbsp oil
1 tsp. mustard seeds
Chopped green chilies

Chopped cilantro to garnish.

• Wash and soak split moong dal in 1 cup of water for 3-4 hours.
• Remove water and coarsely grind soaked dal, ginger, and green chillies together. Leave it aside for few hours or overnight to ferment. You could also use it immediately by adding ENO to froth and make soft dhoklas.
• Add salt, turmeric, sugar, lemon juice, and oil. Mix well for 2-3 minutes till sugar dissolves.
• Keep the steam bath ready. If the batter is well fermented pour in a thali and steam for 7-10 minutes.
• If you are making instant dhoklas without fermenting, add ENO and mix well. Pour batter immediately in a Thali or a plate and steam it for 7-10 minutes.
• Remove steamed dhokla plate and let it rest for 4-5 minutes before cutting into pieces.
• Cut into pieces.
• For tempering: heat oil, add mustard seeds and green chillies. Fry for a minutes. Spread this evenly over cut dhokla.
• Garnish with cilantro.
• Serve!

Wash and soak split moong dal in 1 cup of water for 3-4 hours.

Remove water and coarsely grind soaked dal, ginger, and green chillies together. Leave it aside for few hours or overnight to ferment. You could also use it immediately by adding ENO to froth and make soft dhoklas.

Add salt, turmeric, sugar, lemon juice, and oil. Mix well for 2-3 minutes till sugar dissolves.

Keep the steam bath ready. If the batter is well fermented pour in a thali and steam for 7-10 minutes.

If you are making instant dhoklas without fermenting, add ENO and mix well. Pour batter immediately in a Thali or a plate and steam it for 7-10 minutes.

Remove steamed dhokla plate and let it rest for 4-5 minutes before cutting into pieces.

Cut into pieces.

For tempering: heat oil, add mustard seeds and green chillies. Fry for a minutes. Spread this evenly over cut dhokla.

Garnish with chopped cilantro and serve.

Enjoy Fresh & Healthy Snack!!!

Crunchy Cabbage

Healthy, wholesome meal is so important for healthy life. I know it takes time and effort to put a healthy meal on the table, but when you know what you are providing your family, the happiness is great. Dinners are always cooked at home. Freshly cooked meal and we rarely have leftovers, because that is how I was brought up by my parents although both of them were out of the house and working. Simple dinner is fine, but it would be home-cooked with fresh ingredients. That is what I make for my family too. After returning from work, I understand how tiring it is to cook meals. So I started thinking and prepping ahead of time so that my mind is not exhausted thinking of what to cook. You will agree with me that it is not time consuming to cook a meal but rather decide a meal!

Not just dinner, But since past six to eight months I have been regularly preparing fresh hot lunches for us to take to work. Multitasking in the kitchen helps during busy mornings. Making protein rich breakfast and lunch to take to work has been my morning routine. I feel Indian homemade food is comforting, delicious, palatable, and it keeps control on the portion size. It is healthy and well balanced with perfect amount of best quality ingredients used for our family. My husband makes Chaash/yugurt drink also called as buttermilk with plain yogurt, water, and home-ground roasted cumin powder. This is a great mid morning or mid afternoon drink/snack with protein and calcium and keeps one well hydrated.

In my attempt to cook lunch and dinner, this cabbage slaw is a quick and handy recipe. I remember my mummy making this and she remembers her mom making this for her. We call this one 'kacho pakko shaak' as it is raw and not fully cooked. Although we make Indian style Cabbage and potato vegetable with spices, this one is our favorite for quick meals. Cabbage takes very little time to be shred finely and this vegetable is a quick saute type. It does not require time to cook it. It is a perfect side with other vegetables and dal.

Ingredients (serves 3-4 people)
5 cups of shredded cabbage
2 tsp. salt
2 tbsp. oil
1 tbsp. mustard seeds
1 chopped green chili
few curry leaves

• Use a shredding blade and shred cabbage. I like fine shred. You could also use a food processor to shred cabbage. It is quick and easy. Shredded cabbage can be stored in a ziplock bag in a refrigerator for 2-3 days for quick cooking.
• Add salt and mix well. Let it set aside for 10 minutes. Cabbage with sweat out lot water.
• Meanwhile make rotis, or dal, or rice.
• Squeeze out water from cabbage and keep squeezed cabbage in a separate plate.
• Heat pan or a wok.
• Add oil and let the oil heat. Add mustard seeds, chopped green chillies, and curry leaves. When they all crackle add squeezed cabbage.
• At high temperature mix cabbage well. Toss it around and cook for 2-3 minutes.
• Turn off the heat and serve immediately.
• Enjoy as a side with roti or rice.

For cabbage rice mix cooked rice with cooked cabbage and serve.

Here is pictorial recipe:

Use a shredding blade and shred cabbage. I like fine shred. You could also use a food processor to shred cabbage. It is quick and easy. Shredded cabbage can be stored in a ziplock bag in a refrigerator for 2-3 days for quick cooking.

Anjali slicer from India to shred cabbage. This is my favorite gadget in the kitchen :)

Add salt and mix well. Let it set aside for 10 minutes. Cabbage with sweat out lot water.

Squeeze out water from cabbage and keep squeezed cabbage in a separate plate.

Heat pan or a wok.

Add oil and let the oil heat. Add mustard seeds, chopped green chillies, and curry leaves. When they all crackle add squeezed cabbage.

At high temperature mix cabbage well. Toss it around and cook for 2-3 minutes.

A Healthy Homemade Meal!

Rose Shaped Dumplings

Food videos on Facebook have been very popular lately. A quick 2-3 minute video of 'how to' are interesting and fun to watch. Even I enjoy making those. You would probably have seen some of my 'How to' or 'Timelapse' videos on my Facebook page. Rose shaped dumpling was an idea from one of such videos. I love dumplings: momo, potstickers, shumai, wontons...love all of them. I normally keep store bought wrappers for a quick dinner and with all veggies handy making potstickers was on my weekly menu list. When rose shaped dumpling video popped up on my Facebook feed, I could not wait to try this design.

On my first try itself, it looked so pretty and dainty. I was in love with this style. And it was a pleasant surprise for my husband. It is normally he who brings me flowers, especially roses, but as soon as he entered the house through the garage into the kitchen, I offered him this rose. At first I wasn't sure if he would make out the shape of it, but his immediate reaction was "WOW,  Rose!!" I aced it. Happy Happy Me!! :)

You can either use store bought wrappers or roll wrappers at home. Check out my recipes below:
Hand rolled wrappers
Whole wheat wrappers

Ingredients: (Makes 13 rose shaped dumplings)
1 packet round dumpling wrappers (containe50-52 thin round wrappers)
2 tbsp. oil
1 large onion
4-5 cloves garlic
1 inch ginger
1 cup finely chopped carrots
1/2 cup finely chopped bell pepper
1 cup finely chopped cabbage
1 tsp. salt
1 tsp. vinegar

• In a pan heat oil.
• Add minced or finely chopped onions, garlic, and ginger. Saute well till they are soft.
• Add minced or finely chopped carrots and bell pepper.
• Add finely chopped cabbage. 
• Add salt and mix well. Cook for 4-5 minutes till there is no moisture left in the pan.
• Add vinegar. Mix well and cook for another 2-3 minutes.
• Leave it aside to cool. Dumplings get sticky and soggy if the filling is not cooled well.

To make the rose:

• Line 4 wrappers overlapping slightly
• Fill around 1-1+1/2 tbsp. filling in the center.
• With a brush apply water onto the sides of the wrappers.
• Fold the wrapper into half.
• Starting from left the right roll the stuffed wrapper  and seal the end to form a rose.

Line all roses in greased steamer and steam for 5-7 minutes or till done.
Serve with spicy dip :)

Line 4 wrappers overlapping slightly

Fill around 1-1+1/2 tbsp. filling in the center.

With a brush apply water onto the sides of the wrappers.

Fold the wrapper into half.

Starting from left the right roll the stuffed wrapper  and seal the end to form a rose.

Enjoy Rose Shaped Dumplings!!