MATHRI SAMOSA

From : http://www.zeekhanakhazana.com/recipes/mathri-samosa.html

INGREDIENTS
Oil to roll pooris
Oil for frying 
Oil to fry samosas

For dough 
1 cup wheat flour 
1 cup refined flour  
2 tbsp ghee 
1 tsp carom seeds  
Crushed black pepper to taste 
Salt to taste 

For filling 
½ tsp cumin seeds  
2 - 3 pinches dry fenugreek leaves  
1 cup bhujiya  
1 tsp raw mango powder   
1 tsp red chili powder  
Pickle to serve 

METHOD
To prepare dough in a bowl add wheat flour, refined flour, ghee, carom seeds, crushed black pepper, salt, water and knead into dough. Rest the dough for 10 minutes. 
To prepare filling in a pan dry roast cumin seeds, dry fenugreek leaves (kasuri methi), bujhiya, raw mango powder, red chilli powder. Blend this mixture and remove in a bowl. 
Make dumplings of the prepared dough. Apply oil and roll out pooris. 
Cut the prepared pooris into halves. Make cones and stuff the prepared filling in it and prepare samosas. 
Deep fry the samosas in hot oil. 
For garnish roll out a roti and cut it into flutes. Deep fry these flutes in hot oil. 
For plating arrange the prepared flutes in the pickle and serve with Mathri Samosas. 

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CORN AND SPINACH PATTI SAMOSA

From : http://www.zeekhanakhazana.com/recipe/corn-and-spinach-patti-samosa
INGREDIENTS
For dough
1 cup wheat flour 
1 cup refined flour
3 - 4 tbsp hot oil 

For filling 
2 tbsp oil 
1 tsp butter 
1 tsp cumin seeds 
1 tsp chopped garlic 
¼ cup chopped onion
½ cup corn 
½ cup boiled spinach 
Salt to taste
1 tsp coriander powder 
½ tsp red chilli powder 
1 tsp fenugreek 
Cornstarch and water mixture as required
Oil for frying

To serve 
Green chutney as required
Salad as required
For garnish
Mint sprig as required 

METHOD
To prepare samosa dough in a bowl add wheat flour, refined flour, hot oil, Water and knead it into a dough; let it rest for a while.
Dust maida over it, flatten the dough and cut it into stripes. 
To prepare the filling, on a pan add oil, butter, cumin seeds, chopped garlic and sauté it. 
Now add chopped onions, corn, boiled spinach and mix it well. 
Add salt, coriander powder, red chilli powder and fenugreek. 
Fold the stripes and stuff the filling in it. 
Seal the samosa’s with the help of a corn starch and water mixture. 
Deep fry the samosas until golden brown and remove it on a tissue paper. 
Serve them with green chutney and salad. 
Garnish with mint sprig. 
Corn and Spinach patti Samosa is ready.

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SAMBOSA HELWA

From : http://www.zeekhanakhazana.com/recipe/sambosa-helwa

INGREDIENTS
For filling
3 tbsp finely chopped pistachios
2 tbsp sugar
½ tsp cardamom powder
1 tsp saffron
1 ½ tsp rose water
2 tsp kevda jal
2 tbsp all purpose flour
5 - 6 samosa stripes
For garnish
Mint leaves

METHOD
Mix pistachios, sugar, cardamom powder, saffron, rose water and kevda jal in a bowl to prepare a filling.
Now, mix all purpose flour and water in another bowl to prepare a paste.
After this, fill the prepare filling in the cone shaped samosa strips and seal them with the prepared paste.
Bake them at 160° Centigrade for 4-5 mins.
Garnish the prepared sambosa with the remaining filling and mint leaves.
Your Sambosa Helwa is ready.

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MACARONI SAMOSA

From : http://www.zeekhanakhazana.com/recipe/macaroni-samosa

INGREDIENTS
2 tbsp olive oil
1 tsp ginger-garlic paste
1 chopped onion
1 chopped capsicum
¼ tsp oregano
White pepper to taste
½ tsp chopped  dried red chili 
2 tbsp tomato sauce
2 tbsp red chili sauce
2 tbsp vinegar
1 cup boiled macaroni
Oil for frying 

For dough
1 cup flour
Salt to taste 
2 tbsp oil
For dusting
Flour 
For garnish
Tamarind chutney
Mint chutney
Chopped red chili
Red chili sauce

METHOD
Take a pan and put olive oil for heating. Then put ginger – garlic paste and capsicum and sauté it.
Now make a filling of oregano, white pepper, pieces of red chilies, tomato sauce, red chili sauce, vinegar and macaroni and keep it aside.
Mix flour, salt, water and oil in a big bowl and knead it into dough.
Now rollout the dough and place it over the mould covering it. Put the filling inside and trim the extra dough on the sides. 
Demould the samosas and deep fry them.
Garnish the prepared samosa with mint chutney, tamarind chutney & chopped red chilies.
Your Macaroni Samosa is ready to be served.

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Spinach Rolls

From : http://www.foodfood.com/recipes/spinach-rolls/

Ingredients
Spinach leaves :- 30
Potatoes (boiled and mashed) :-  4
Onion (chopped) :- 1
Amchur Powder :-  1-1/2 tsp
Green chilies (chopped) :- 3
Ghee :- 1 tbsp
Salt:- to taste
Oil to deep fry
For making batter:
Rice Flour :- ½ Cup
Chili Powder :- ½ tsp
Gram flour :- ½ Cup
Water :- 1 cup
Salt :- ½ tsp

Tools required
Non-stick pan
Bowl
Spatula
Serving dish

preparation method
In a non-stick pan, heat ghee and put onions to it. Stir-fry until transparent.
Mix green chilies to it and sauté for a minute.
Add amchur powder, salt and mashed potatoes.
Switch off the heat and keep this mixture aside to cool down.
Make rolls from this mixture and keep a little stuffing in the middle of each spinach leaf.
Now, wrap the leaf around the potato stuffing. Repeat the process for all remaining spinach leaves.
In a medium bowl, combine all the ingredients to make a smooth batter.
Drop each spinach roll in the prepared batter and then deep-fry in hot oil.
Serve hot.
Serving Suggestions
Serve hot with ketchup or chutney.

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Bread Samosa

From : http://www.foodfood.com/recipes/bread-samosa/
Ingredients
Bread:- 4 slices
Water:- 1 tsp
Rice flour:- 1 tsp
Potatoes (boiled, peeled and mashed):- 1
Green peas (boiled):- 1/2 Cup
Mint leaves (finely chopped):- 1 tbsp
Chili powder:- 2 tsbp
Garam masala:- 1 tbsp
Green chilies:- 3
Salt:- to taste
Oil:- to deep fry

tools required
Spatula
Medium bowl
Frying pan

preparation method
In a medium bowl, add all the stuffing ingredients and combine well.
Cut the edges of bread slices and soak them in water.
Squeeze out the excess water and put the stuffing in it. Hold it in the forms of cones and seal the ends with any flour paste.
In a pan, heat oil and deep fry the samosas till golden brown.
Drain the excess oil.
Samosas are ready to serve. 
Serving Suggestions
Adding hot oil along with gram flour to the dough makes the samosa crispier and remains that way for long.

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Scored Potatoes

From : http://www.foodfood.com/recipes/scored-potatoes/

Ingredients
Large baking potatoes, 4
Butter or margarine, liquefied, divided, 2 tablespoons
Paprika, 1/8 teaspoon
Minced fresh parsley, 1 tablespoon
Pepper and salt to taste

tools required
Sharp knife
Shallow baking dish

preparation method
Cut the potatoes with a sharp knife in half lengthwise. Now slice each of the halves widthwise at least six times but ensure you do not cut them all the way. Now place them in low baking dish. Dust the potato slices with one tablespoon butter. Drizzle pepper, salt, parsley and paprika. Bake the slices, uncovered at 350 degrees for at least fifty minutes or till they become al dente. Sprinkle them with the leftover butter.
Serving Suggestions
You can serve it with ketchup as a side dish or even main course.

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CRISPY CHICKPEA NUGGETS

From : http://www.zeekhanakhazana.com/recipe/crispy-chickpea-nuggets

INGREDIENTS

• 1 tbsp oil  
• 1 tbsp butter  
• 2 tsp finely chopped onion 
• 3 tbsp gram flour  
• Salt to taste
• Crushed black pepper to taste
• Butter as required
• 1 cup bread crumbs 
• Oil to fry
• Tomato ketchup as required

For garnish

• Coriander leaves as required

METHOD

• In a pan add oil, butter and finely chopped onions and sauté. 
• Add gram flour, water, salt and crushed black pepper and mix well.
• Grease a deep dish with butter and add the gram flour mixture in it. Let it set in the fridge for 1 ½ hr.
• Once it has set, remove in a dish and cut it into cubes.
• Add bread crumbs in a bowl and coat the nuggets with it.
• Fry the nuggets in hot oil and then remove on a tissue paper.
• Add tomato ketchup on a plate and place the nuggets on top.
• Garnish with coriander leaves.

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10-Min Cheese Garlic Bread

From : http://www.cookingandme.com/2013/01/easy-cheese-garlic-bread-recipe.html

Ingredients:
1 baguette 
4 tbsp of butter, softened to room temperature 
1/2 tsp of salt (if using unsalted butter) 
2.5 cups of grated mozarella + cheddar 
3 tbsp of chilli flakes 
6-8 cloves of garlic, minced 



How to Make Cheese Garlic Bread:

0. Pre-heat your oven to 300F / 180C. 

1. Slice the baguette into 3/4" thick pieces. You can go thicker or thinner as you like, I like it neither here nor there. I am grey (I didn't mean to rhyme, sorry).

2. Mix the minced garlic and butter along with salt if you are using unsalted butter. On that note, I used Amul salted butter and it was delicious, but we all know that already. Slather a good layer of butter on one side of the bread pieces evenly.

3. Add the grated cheese on top and garnish with chilli flakes. You can be as generous as you want but don't even think about being skimpy. Skimpy and cheese don't go well together. Since I was serving pizza next, I went a bit easy on the cheese for the garlic bread, but note how I didn't just make plain garlic bread, I had to add some cheese!

4. Bake in the pre-heated oven for about 5-6 mins until the edges of the bread slices turn crisp and the cheese melts. Don't let it sit in there too much even thought you are tempted because if you over-bake them, they turn out like rusk when slightly cool. 

You can use a baking tray but I didn't have any spares since I was using them for the pizza so I directly put them on the (clean!) oven racks.

5. done! Hot, spicy, cheesy garlic bread is ready in 10 mins! 

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Bread Paneer Rolls

From : http://www.cookingandme.com/2010/05/bread-paneer-rolls-step-by-step-recipe.html

Ingredients

1 cup crumbled paneer
1 small onion, chopped fine (I should have added this!)
1/2 tsp red chilli powder
1/4 tsp powdered cumin / jeera
1/2 tsp garam masala
1/2 tsp ginger garlic paste
A small bunch of coriander, chopped fine
1 tsp or a bit more tomato sauce / ketchup
4 slices of bread
Butter to toast
Salt to taste

Method
1.place the crumbled panner in a nice bowl. Mine is from Ikea, thanks for asking.
2.Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this. 
3.Mix lightly with your finger tips. 
4.Then add the tomato sauce or ketchup and the ginger garlic paste. 
5.Blend again with finger tips. Set aside while you prep the bread.
6.Remove the crusts from your bread. Use the regular white commercial variety.
7.Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily. 
8.Gently roll in from one end, making sure that the filling stays well within the first turn of the roll. 
9.Go ahead and roll it all up.
10.Repeat with the remaining bread slices. 
11.Set aside for about 15 mins. 
12.Now, butter up the rolls well on all sides. 
13.Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce

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Masala Roti

From : http://simpleindianrecipes.com/masalaroti.aspx
Ingredients

Crisp roti - 3 nos.
Tomato (chopped) - 1 no
Onion big (chopped) - 1 no
Cucumber (chopped) - 1/2 cup
Coriander leaves (chopped) - 1/2 cup
Nylon sev - 1 cup
Chilli powder - to taste
Black salt - to taste
Chat masala - to taste

Method
1. To make crisp rotis,  put it in oven for 2 minutes.
2. Keep the roti on a plate.  spread tomato, onion, cucumber on it.  Sprinkle chilli powder, black salt, chat masala as per taste.  
3. Spread nylon sev on top of it. Garnish with coriander leaves and serve.
  
Tips   - we can also use coriander/mint chutney, sweet chutney, pomegranade, lime juice, nuts like peanut etc.

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Rava Bhajiya

 

From : http://simpleindianrecipes.com/ravabhajiya.aspx
Ingredients
Roasted rava -  1 cup
Plain rice powder - 1 cup
Gram flour(besan) - ¼ cup
Green chilli (chopped) - 1
Onion (chopped) - 1 big
Coriander leaves (chopped) - 1 cup
Hing powder (Asafoetida) - a pinch
Oil -  3 tsp
Oil  - for frying
Water - as needed
Salt - to taste

Method
1. Mix the rava, rice powder, gram flour, salt, asafoetida, green chilli and onion.  
2. Heat a kadai and pour 3 tsp oil in it. When it becomes hot, pour it in the rava mixer.  Mix well again.  
3. Pour enough water to make a dough. Keep aside for 10 minutes.  
4. After ten minutes mix well again. Take a small portion and fry it in hot oil. Deep fry till golden brown.
5. Enjoy with sauce or chutney as a nice tea time snack.

Variation : You can mix cabbage, carrot, beans etc. along with onion.

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Thattai

From :http://simpleindianrecipes.com/Home/Thattai.aspx

Ingredients
2 cup Rice Flour (sifted)
2 tbsp Urad Dal flour 
Chilli powder as per requirement
2 tbsp Bengal gram/Channa Dal/Kadalaparuppu
Few curry leaves chopped into small pieces
Salt to taste
1/4 tsp Asafoetida
2 tsp Butter
Oil for frying.

Method
1. Soak the bengal gram for 1 hour, remove it and dry it.
2. In a kadai, add rice flour, urad dal four, chilli powder, bengal gram, curry leaves, salt, asafoetida, butter and mix well. 
3. Add water little by little and make a pliable dough.  
4. Take a small ball of small lime size and flatten the same on a piece of cloth.  (or you can apply little oil on a plastic sheet and make the same on top of it.  You should be able to flatten the same without breaking.)
5. Prick the same with a fork. Remove slowly and deep fry the same in slow flame till you find it is crisp.
6. Remove it on an absrobent paper. When cool, keep it in airtight container. Your prasad is ready.

Preparation time: 45-60 minutes
Cooking time : 30-45 minutes
Makes: 25-28 pcs.
Lasts for 2-3 weeks if kept in airtight container

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Bicycle Spring Rolls

From : thegarumfactory.com
Makes 16 – 20 rolls
Ingredients:½ pound firm tofu, cut into ½-inch dice
½ cup organic crunchy peanut butter
1 tablespoon honey
2 small fresh bird peppers, sliced as thinly as possible
Zest of 1 lime
Juice of 1½ limes
4 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
1 cup cooked short grain brown rice
½ cup finely grated peeled carrot
2 scallions, thinly sliced
8 oz. shiitake mushrooms, steamed and thinly sliced
24 small cooked green beans, cut in half crosswise
1 small cucumber, peeled and cut into matchsticks – ¼-inch thick and 2 inches long
¼ cup  torn mint leaves
¼ cup torn cilantro leaves
20 12-inch rice paper rounds–I used brown rice  wrappers.

Directions:

Set the tofu pieces on paper towels while you work on the other ingredients.  You want to extract some of the moisture.
In a small bowl, put the peanut butter, honey, chilis, lime zest, juice of half a lime, 1 tablespoon soy sauce, 1 teaspoon ginger, 1 teaspoon garlic,  and mix together well.
In a large bowl, mix the remaining lime juice, soy sauce, ginger, garlic, and the sesame oil.  Add the tofu and toss to coat with the mixture.  Add the rice, vegetables, and herbs and gently mix together, taking care not to break up the tofu.
Fill a flat dish with 1 inch of water.
Dip a rice paper round in water.  When it is flexible, but not completely saturated, which should only take a few seconds, remove from the water and lay the soaked rice paper out flat on a bamboo mat or cutting board,  Carefully smear a teaspoon of peanut butter down the middle.  Top with scant ¼ cup of the filling mixture.  Lay a few beans and cucumbers down the middle.  Fold in the two side ends.  Starting at one end, fold the paper over the filling and then continue rolling to form a tight bundle.  Set on a flat surface.  A bamboo mat is perfect because it allows a little air circulation.    Repeat until you have 16 to 20 rolls, taking care not to have the rolls touching each other.  Allow to air dry for 10 minutes. flip over and dry on the second side for 10.
These can be stored in the refrigerator overnight with a loose covering so they don’t get too soggy, or wrap individually in plastic if you are going to eat them on the rode the next day.

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VEG FINGERS

My Clearification About All Recipes
From : Indianrecipe
Ingredients
1 cup cabbage, finely chopped
1 cup string beans, finely chopped
1 cup grated carrot
1 cup grated onion
1 tsp. black pepper
Salt according to taste
3 tsp. green chili sauce
2 tsp. soya sauce
2 tbsp. ginger-garlic paste
1/2 tsp. Chili powder
Oil for frying
3-4 tbsp.. of all-purpose flour
Serve with
Tomato sauce or hot chili sauce

Method
1. Boil the vegetables till they are soft and mushy.
2. Add all the other ingredients along with the flour to the boiled vegetables and knead the dough into small finger
shaped pieces.
3. Deep fry these pieces in hot oil and drain. Serve hot.

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ARTICHOKE AND SPINACH RICE PAPER ROLLS

From : tastespace
Ingredients :
1 recipe Lemon Rosemary Baked Tofu (see below)
4-6 rice paper rolls (alternatively, turn this into a more traditional wrap with whole wheat tortillas)
2 cups baby spinach
1 red pepper, sliced
1/4 recipe Spicy Artichoke Heart Dip (or could substitute 1/2 15-oz can artichoke hearts packed in water, well drained)

Method:
1. First, start off by making the Lemon Rosemary Baked Tofu. It can be made ahead of time, chilled before using.

Lemon Rosemary Baked Tofu
1/2 pound firm tofu, drained and pressed
1.5 tbsp lemon juice (half a lemon)
1.5 tsp balsamic vinegar
1 tbsp tamari or soy sauce
1/4 tsp dried rosemary (or 1.5 tbsp fresh rosemary)
2 tsp olive oil
1. Preheat oven 350F.
2. Once pressed, cut tofu into 1/4 inch to 1/2 inch slices and lay in single layer on the bottom of a large baking dish.
3. In a large measuring cup, whisk together remaining ingredients for the marinade.
4. Pour marinade over tofu. Let soak for as long as you want, preferably at least 30 minutes, flipping once.
5. Bake at 350F, turning gently once, for 30 to 40 minutes until tofu is nicely browned and marinade is absorbed. You may also grill them.
*Note: These baked tofu slices can be served as a main dish with a side salad as well, but I put them in my wrap. They would also be a wonderful topping for a a salad.

2. In a medium skillet over medium heat, warm 1-2? of water. Wet a cloth for assembling the rice paper rolls and lay flat over your working area.
3. For each rice paper roll, immerse the dry roll in the warm water for 5 seconds, and then transport and lay on top of a wet cloth. In a line in the middle of the wrapper, add a small handful of spinach, 2-3 tbsp of artichoke heart dip, a few strips of the baked tofu and red pepper. Roll up the wrapper from your side first, flip in the edges and continue to roll it closed. Cover with another wet towel as you assemble the remainder of the rolls.
Serves 2. 

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PALAK-METHI MUTHIA

From : spiceupthecurry
Ingredients
For Muthia Spinach leaves – 3 cups, chopped **Notes
Methi leaves (Fenugreek Leaves) – 1 cup, chopped **Notes
Whole wheat flour (chapatti atta) – 2 tablespoons
Besan (Chickpea flour) – 1 tablespoon
Sooji (Semolina or rawa) – 1 tablespoon
Ginger paste – ½ teaspoon
Green chilies – 2 or to taste, chopped finely
Cumin seeds – ½ teaspoon
Oil – 1 teaspoon
Lemon juice – 1 tablespoon
Sugar – ½ teaspoon
Baking soda – 1/8 teaspoon
Salt – to taste
For Tadka Oil – 2 teaspoons
Mustard seeds – ½ teaspoon
Sesame seeds – 1 teaspoon
............................................................................................................................
**Notes – Spinach Leaves and Methi Leaves – first chop both leaves finely and measure it in cups. Then wash them very well and leave in colander or strainer for 5 minutes to strain excess water. Then use in recipe as directed.

Instructions
1.Take washed spinach and methi leaves in a bowl. Sprinkle some salt on it. And leave it side for 10 minutes.
2.Meanwhile prepare steamer to steam muthias. Add about ½ inch of water in steamer and let it come to simmer on medium heat. Lightly oil the steamer dish (it should have some holes in it.). keep it side till needed.
3.After 10 minutes. Squeeze the water out with hands. Look how much liquid is came out from it
4.Take squeezed spinach and methi in a bowl.
5.Add other all ingredients (chapatti atta, besan, sooji, ginger paste, green chilies, cumin seeds, lemon juice, oil, sugar, salt, baking soda).
6.Mix it well and make dough like ball. (You will feel there is no flour in it. But this is perfectly fine. This is how it supposes to be. Do not add any extra flour.)
7.Divide it into small muthias with your hand. I am able to get 13 muthias. Place muthias in prepared dish. Make sure to arrange them few inches apart. So they won’t stick to each other.
8.Steam it for 20 minutes. Remove plate from the steamer and prepare Tadka.
9.Heat oil in a pan on medium heat. Once hot add mustard seeds and sesame seeds. Let them pop.
10.Then add steamed muthias. Stir it gently and let them brown for 3-4 minutes. Stir in between very carefully without breaking muthias.
11.Serve hot.

Shelf life – it stays fresh for 4 days in refrigerator in air tight container after it cools completely.
Serving suggestions – It usually served as a snack or breakfast. You can make this as an appetizer for your guests as they are bite size. I like to have these yummy babies as it is with a cup of hot tea or coffee. You can have it with any chutney.

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VEGETABLE MOMOS

Ingredients
For Dough:
2 cups maida
1/2 tsp salt
1/2 tsp baking powder

For Filling:
1 cup carrots - grated
1 cup cabbage - grated
1 Tbsp oil
1/2 cup onion - finely chopped
1 tsp garlic - chopped
1 tsp Soya sauce
Salt
1/4 tsp vinegar
1/4 tsp black pepper

Method
Mix the maida, salt and baking powder and knead to a stiff dough with water.
Heat oil and add the onion and garlic.
Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
Roll the dough thin (translucent) and cut into 4"-5" rounds.
Take a round, wet edges and place some filling in the center.
Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
Steam for about 10 minutes and serve with soya sauce and chilli sauce.

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TARAKA BREAD SNACKS

Chef's Name : Manju Malhi
Ingredients2 Tbsp vegetable or olive oil
1/4 tsp mustard seeds
1 onion, peeled and chopped
2 green chillies, seeded and chopped
1/4 tsp turmeric
1/2 tsp sugar (optional)
1/4 tsp ground cumin
1/4 tsp salt
1 Tbsp yogurt
1 tsp lemon juice
4 slices bread, cubed
Fresh coriander leaves, to garnish
1 tomato, chopped

Method
Heat the oil in a small saucepan, then add the mustard seeds. Once they have popped, tip in the onion and chillies and stir for a minute.
Then add the turmeric, sugar, cumin and salt and continue to fry for 1 minute. Pour in the yogurt and lemon juice, stirring continuously.
Lastly, fold in the bread carefully so that it doesn't crumble too much.
Cook for 2 more minutes, then serve sprinkled with coriander and chopped tomato.
Tip: Dollop some extra yogurt over the finished dish to cool it.

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SUJI DHOKALA

Ingredients
1 cup suji
1/2 tsp ginger paste
1/2 tsp green chilli paste
1 tsp salt
1 Tbsp oil
1/2 cup sour curd
1/2 cup water
1 tsp fruit salt or baking soda

For the Tadka:
1/2 tsp rai
 4-5 curry leaves
2-3 green chillies - slit
1 Tbsp oil

Method
Mix the suji, ginger paste, chilli paste, salt, sugar and oil and beat in the curd.
Beat till smooth. Add the water and mix well again.
Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
Steam for 20 minutes. Remove the tin from the steamer and keep aside.
Heat the oil for the tadka, add the rai, curry leaves and green chillies.
Saute till slightly colored, and add 1/4 cup water.
Cut the dhokla into desired sized pieces and pour the tadka over.
Garnish with the coriander and coconut and serve.

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