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    A serving of Moong Sprouts And Spinach Baked Khaman Dhokla.

    Baked Khaman Dhokla Recipe

    This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.

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    You are here: Home / Uncategorized / Vegetarian Chilli For Taste & Create

    by [Archana Potdar] · This post may contain affiliate links · Leave a Comment

    Vegetarian Chilli For Taste & Create

    When I signed up for
    Taste & Create I was just hoping to make newer friends. But till now I have
    not contacted my partner Carol @ NO REASON NEEDED.  Will rectify the problem soon but right now I
    need to tell you that I am amazed at the stuff that Carol has done, not just
    cooking but from skydiving to horse riding!! My I really need to broaden my
    horizons!!
    There were a few recipes
    like the no bake cookies, banana muffins and of course Chilli that caught my
    eye. Will use them shortly.
    I had to try making chilli for it was a long pending demand.
    Must say I enjoyed it. Carol has used the slow cooker and beef ,since I do not own a slow cooker I used the regular
    kadhai/wok and in place of beef used rajma or kidney beans.

    The
    chilli was delicious and the aroma filled the whole house. Since I was on leave
    I started cooking by about 2 pm and kept it on the low flame till about 3.30
    pm.
    Initially I followed the recipe with my planned substitutes both
    to suit my pantry and the availability of ingredients. But then in the end I
    had to make a major change like adding more chilli paste.
     But do read on.

     Ingredients:

    450 grams rajma, boiled (mine were frozen stiff)

    4 Kashmiri chillies soaked in water
    10 cloves of garlic
    1 small  onion
    4 tomatoes, chopped fine
    1 medium onion, chopped
    1 medium green capsicum, chopped
    1 green chilli, slit
    ½ cup tomato sauce
    2 tblsp chilli powder
    1 tblsp dried basil
    2 teaspoon ground cumin/jeera
    10 garlic cloves, minced
    1 teaspoon dried oregano
    1 tblsp red chilli sauce
    ¾ teaspoon pepper
    6 tblsp cottage cheese/paneer
    To suit my family’s heat taste
    2 tblsp red chilli powder
    1 small onion
    A few strands of coriander


    Method:

    1.  Grind
    the Kashmiri chilli, half onion and 10 cloves of garlic to a fine
    paste.
    2.  In
    a thick kadhai/wok heat oil add and fry the chilli paste till
    the raw smell goes away add the rajma.
    3.  Add
    the tomatoes, onion, capsicum, green chilli, tomato sauce, chilli powder, basil,
    cumin, garlic, oregano, pepper and red chilli sauce.
    4.  Cover
    and cook on low for 2-3 hours or until the vegetables are tender.
    5.  Sprinkle paneer to
    serve.

    Till
    here I was very happy. For like I said the curry smelt delicious.
    In
    walked my younger daughter and she checked the pan. Before I knew it she had
    tasted the ingredients and wrinkled her pretty nose at the rajma. The questions
    that followed are pretty much routine of every household.
    “What
    are making?”
    “Chilli”
    “Where
    is the Chilli?”
    This
    is when I sat up to take a closer look at the yummy curry.
     Of
    course the chilli in the Chilli was not enough to our very Indian Palate. If my
    younger one is asking this question the other will definitely look at me with
    askance.
    Now
    I hurriedly ground 1 tblsp of red chilli powder and ½ the
    left-over onion and coriander (because I had not used parsley) with a little
    water in the chutney bowl of my mixer and added it to the pan.  
    Now
    since I had seen kiddo wrinkling her nose at the rajma I removed as many rajma
    as I could from the pan and ran the hand held mixer to get a smooth paste. Then
    I added the rajama back to the pan.
    Boiled
    for about 10 minutes and served with chopped spring onions with chapatti or
    Indian flat bread.

    Notes: 

    Please let me warn you it was pungent. In fact so pungent that we had to have loads of curds. Next time I am going easy on the red chili. The second 1 tblsp should have been ½ or ¼ tblsp. 

    Use water as needed to prevent the contents from sticking to the bottom of the pan say about ¼ cup about a couple of times.

      

    Sending this to Taste & Create
    photo
    And Kalyani's Desi Videshi Food Festival


    All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First
     

    Photobucket

    .

    More Uncategorized

    Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.

    Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!

    Reader Interactions

    Comments

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    1. looks wonderful deliciously done

      Reply

    2. Never tasted chilli before...always came across Non vegetarian recipes...will try this vegetarian version soon...sounds good

      Reply

    3. Mouthwatering Veg Chilli. Drooling over here.
      Deepa

      Reply

    4. Oh looks so delicious I want some now!! had dinner but hungry again!

      Reply

    5. too good...inviting

      Reply

    7. That's a nice and creative dish .....
      btw i am trying your tip for acidity of eating raw rice grains on empty stomach since last few days and i am very thankful to you as it has helped me a lot....

      In your spare time do visit my blog...

      http://nayanas-kitchen-kreations.blogspot.in

      Reply

    8. Beautifully done, inviting dish.

      Reply

    9. Extremely tempted...Drooling here..can feel it..Thanks.

      Reply

    10. hi archana....never seen this recipe before- love to try this-bookmarked with thanks. must be a great appetizer with rice huh.
      have a nice day

      Reply

    12. Wow, that looks spicy, tangy and delicious!!!

      Reply

    13. yup this looks very spicy and tasty, good that u did not use beef.

      Reply

    14. Loved the color and thanks for sharing this. will try this!

      Reply

    15. Never tried cooking chili though have eaten some at the American/ Mexican restaurant called Chilis. They serve it on french fries along with cheese and it tastes really yum. Now that i make french fries at home, why didnt i think of chili! That's a thought worth pursuing coz your creation looks delish.

      Reply

    16. Lovely version of the hearty chilli!

      Reply

    17. Yum yum ...looks so tempting

      Reply

    18. Delicious, Archana, I like your veggie version of chili. It is a long pending recipe for me to try.

      Reply

    19. Looks so spicy...

      Reply

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