A dish that reminds me of my mother!

Recipes shared by our Khyaal Community Members

Shailaja Panikar (Khyaal Community Member)

Recipe Name: Chakka Ada. (Ripe jackfruit steamed cake)
Recipe:
One cup ripe jackfruit.
3/4 cup rice powder
1/2 cup Jaggery thick syrup (warm)
3/4 cup Fresh grated coconut
Cardamom powder half tsp.
1 tbs ghee

Lightly kneed all the above ingredients to a loose dough. Spread on pieces of clean banana leaves and steam them. Lightly sweet adas are ready. Flavourful and healthy.

Nirmal Gurtoo (Khyaal Community Member)

Recipe Name: It is a Kashmiri dish called Chok Wangun ( Khata bangan )
Recipe:
1.Take a long brinjal, wash properly and cut length wise.
2.Deep fry in mustard oil.
3.Soak tamarind about 50 gm in warm water.
4.Boil deep fried brinjal in water containing salt, Kashmiri red chillies powder, hing, ginger powder, souf powder and little bit of oil (As per taste)
5.Boil for some time then add tamarind water and boil for 1minute.
The dish is ready to be served with white rice.

Olvy Rodrigues (Khyaal Community Member)

Recipe Name:  Ambot tik (shark curry)
Recipe:
Clean the fish, peel off the skin, cut the fish into 1 inch pieces approximately, wash it nicely and marinate it with salt and 1/2 lime juice

Ingredients:
10 kashmiri red chillies
10 small goan chillies
2 green chillies
1/2 tbsp pepper corn
1/2 tbsp cumin seeds
1/2 tsp tumeric powder
3 cloves
1/2 stick of cinnamon
8 garlic flakes
1/2 inch ginger
Marble size tamarind ball (soak in water)
2 tbsp vinegar
Salt to taste
1 tsp sugar
2 onions (1 add with masala while grinding and 1 medium size onion for saute)
1 medium size tomato
Grind the masala to thick paste adding vinegar and tamarind water

Procedure:
Heat 2 tbsp cooking oil.
Saute 1 slice onion, till golden brown, add chopped tomato till it becomes soft and juicy, add ground masala and saute for sometime. Add water as to the consistency of thick gravy.
Leave it to boil, till the oil begins to float on the gravy then add the marinated shark pieces into it. Cook it for 7 to 10 minutes, add kokum or raw mango cubes. Put off the gas and cover the dish, the fish will continue to cook in hot gravy.

Serve hot with bread or boiled rice.

Nutritional values:
It's a low-calorie meal. It has high content of protein, Vitamin B12 and Omega-3
Note: You can use other fish too instead of shark fish.

Mala Mehta (Khyaal Community Member)

Recipe Name: Kheere ki Kachori (Cucumber Kachori)

Recipe:
Ingredients:
Kheera (Cucumber)
Curd
Maida
Wheat Atta
Suji
Salt
Kala namak
Cinnamon powder
Jeera powder
Red chilli powder
Hing powder
Ghee
Cooking oil

Method:
Make hung curd by keeping the curd in a muslin cloth for 5-6 hours.
Grate the cucumber and squeeze out all the water.
Then mix the flours and sooji (Maida - 1 bowl, atta - 1 bowl, Sooji - 1.5 bowl) and knead the dough with warm ghee. The flour should not be too soft or hard.
Now to make the filling of kachori, mix hung curd, cucumber and add salt, black salt, some cinnamon powder, cumin powder, red chilli powder and some hing powder in the mixture.
Now make round and thin puris. Place one puri and put the filling in the centre and then place another puri and apply little water in the corners and knead both the puris from the sides.
Then fry the puris in hot oil on low flame. This will make the cucumber kachori absolutely crispy.
Hot cucumber kachori is ready. You can eat this Kheera Kachori with coriander chutney or any pickle.

Madhu Bither (Khyaal Community Member)

Recipe Name: Badam Sherbet (Almond Sherbet)
Recipe:
Ingredients for one bottle:
Almonds 50 grams (soaked and peeled)
Small cardamom 25 grams
Sugar 4 cups
Water 2 cups
A little tartar
Rose water small bottle

Combine sugar and water in a vessel. Grind small cardamoms in a mixer with some water and add the mixture to the sugar. Repeat the process with almonds, squeezing them through a muslin cloth onto the sugar. Do these three to four times, using only the measured water. Heat the vessel on the stove, stirring continuously until the mixture boils and forms a syrup of one wire consistency. Add tartar, then remove from heat and let it cool. Once cooled, add rose water, filter the mixture through a muslin cloth, and bottle it. Store it in the fridge. To serve, mix with water or milk and enjoy as a refreshing sherbet.

6. Nafisa Mansoor (Khyaal Community Member)

Recipe Name: Crispy Karela
Recipe:

Wash 3 karelas, remove seeds, cut thin slices, add salt, leave for 5 min. Press and remove water. Heat 1 tbsp oil, sauté karela for 5-7 min, leave aside. Take 1 tsp oil, add 1 med sliced onion. Sauté till translucent. Add a pinch of haldi, 1 tsp red chili powder, 2 tsp dhania jeera powder, salt to taste. Add karela, sauté for 2 min on slow flame. Add 1 1/2 tsp jaggery. Sauté for a few seconds and enjoy.

7. Asha Thosani (Khyaal Community Member)

Recipe Name: Doodhi Dhokla (Bottle Gourd Dhokla)
Recipe:
Ingredients:
1/2 Kg. fresh green doodhi
200 gm (1 small bowl) millet flour
150 gm (3/4 bowl, same size) gram flour
50 gm sooji or Rawa
1 tablespoon ginger & chilli paste
100 gm Fenugreek leaves (pre-soak in water if dried for 10 mins)
1/2 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1 teaspoon dhaniya jeera powder
1 teaspoon sugar (optional)
Salt to taste

For seasoning:
2 tablespoons of oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds
Coriander
Dry coconut shredded for topping

Method:
Grate the doodhi finely and wash it thoroughly, then rinse all the water, making it dry.
In a big bowl, put the grated doodhi, all the ingredients, and mix it properly.
Make it into long-shaped dhoklas and steam them in a steamer.
Boil them for 15 minutes (check by poking a knife).
When cool, cut them into small shapes according to your likes.
Put two tablespoons of oil into a casserole and let it heat, put the mustard seeds and sesame seeds, let it splutter. Put the dhoklas and mix it.

Garnish it with shredded coconut and coriander.

Relish the dhoklas.

Sulochana Sachdev (Khyaal Community Member)

Recipe Name:  Mango Pickle
Recipe:
Ingredients:
Raw Mango-2.5Kg (cut into small pieces and with the fully formed seed)
Saunf-125gms
Kalaunji- One pinch
Red Chilli Powder-50gms
Haldi-50gms
Salt-250gms
Mustard Oil-1Ltr
Kabuli Chana-500gms
Methi Seeds - 125gms

Method:
1. In a flat vessel, put all the dry masalas.
2. Put the Mustard oil on the Masala and mix well.
3. Add the Mango pieces to the Masala and mix thoroughly (few pieces at a time).
4. Start putting the mix into the Jar.
5. When it is full, cover the top of the Jar with a piece of cloth and tightly seal it with the lid.
6. If you want quick results, keep the jar in the sun for 5-6 days. Mix well with a spoon after 2 days.
7. Otherwise, in the normal method, it should take around 15-20 days for the pickle to be ready.

Tip:
- If you prefer the mango pieces to be a bit firm, don't keep the jar in the sun.
- Make sure there is always enough oil on the top to prevent any spoiling.

9. Arti Bhatnagar (Khyaal Community Member)

Recipe Name: Dhania Kasaar (Coriander Flavoured Mixed Fruit)
Recipe:
Ingredients:
Desi ghee - 2 tablespoons
Dhania (Coriander) seeds - 1 cup
Sugar powder - slightly less than 1 cup
Seeds of watermelon etc. (you can use others also if you want)
Fruits - banana, apple, grapes, orange, etc.

Roast dhania seeds for 5 minutes and grind them when cool. Put desi ghee in a karahi and then add the freshly ground dhania powder to it. Keep stirring and after 5 minutes, a very nice aroma will start coming. Now let it cool down for some time. When cool, add sugar powder. If we add sugar to hot dhania, it will release water and that taste will never come. We can also add coconut powder to it, but it's optional. Now put pieces of fruits in it and mix well. Each piece of fruit will be coated with kasaar and gives a heavenly taste in the mouth. Our recipe is ready.