Fusion Khaman Dhokla Recepie

Ingredients:
1 cup - Gram Flour (Besan)
1 cup - Semolina (rava/sooji)
1 cup –Dahi ( blend& make it liquid)
Green Peas (boiled and coarsely blended)
Grated carrot (optional) 
Fried Peanuts (coarsely blended)
1/2 teaspoon - Fruit Salt
10-15 Curry Leaves
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds (optional)
1 teaspoon Sesame Seeds (til)
1 teaspoon Sugar
Ginger paste
Green Chillies – finally chopped
Coriander Leaves
2 tablespoons -Grated Fresh Coconut 
Salt
Water
Ghee/Oil (2 teaspoon)

Method:

Take gram flour, semolina, lemon juice, green chilli, ginger paste, sugar, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.

Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame.

Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.

Add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.

Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.

Place plates in steamer and steam for 10-12 minutes over medium flame.

After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.

Takeout plates from steamer and let them cool for few minutes. Cut fluffy khamandhokla into small squares using knife.

For tadka take a pan add 2 spoon of ghee/oil, add cumin seed, mustard seeds, sesame seeds, curry leaves add two table spoon of water and pour it on top of the fluffy khaman dhokla.

Garnish it with coriender leaves and grated fresh coconut.

Fusion Khaman Dhokla is ready to serve. Eat it with coriander chutney.

Fusion Fusilli Khichdi

Ingredients

1 bowl fusilli 
Salt
Oil / Ghee  (4-5 spoon)
Water
Toor Dal (1/2 cup)
Rice (1/2 cup)
Turmeric powder (1 spoon)
Onions (3 nos)
Tamato (2 nos)
Green chillies (finally chopped)
Garlic (finely chopped)
Ginger (finely chopped)
Cumin Seeds (½ tea spoon)
Chilly powder (as per taste)
Coriander powder (½ tea spoon)
Garam masala powder (½ tea spoon)
Amchur powder(½ tea spoon)
Coriander leaves (for garnishing)  

Method

Take a vessel add 6 glass of water and boil it. Add 1 tea spoon salt and 2 spoon of oil. Add fusilli and boil till it become tender. Sieve it and keep it aside. 

Take toor dal (soaked  in water for 15 mins) in pressure cooker and add chopped ginger, turmeric powder and salt and cook till the dal is completely cooked.

Cook the rice in a vessel adding salt. When rice is cooked completely sieve it and keep it aside. (Note do not throw the water of cooked rice can be used to make thick gravy for other recipes)

In a kadai add 2 spoon ghee, ½ tsp cumin seeds, chopped onions, chopped garlic, chopped tomatoes, turmeric powder, chilly powder, coriander powder, garam masala powder  and amchur powder and sauté it till leaves out ghee. Add boiled fusilli and sauté it for 2-3 mins, finally add cooked dal and rice mix well and give a boil. Garnish it with coriander leaves and ready to serve.

Gnocchi Egg Burji