Monthly Archives: October 2014

Diwali Starters – III

Part 3 of the 3 part starter post

Mutter dhokla (Green Peas Cake)

DSC02787 DSC02788Prep time: 10 min     Cooking time: 20 min       Serves: 30 pcs 


For Dhokla
3/4 tea cup khatta dhokla flour or suji
3/4 tea cup besan (gram flour)
3/4 tea cup green peas (roughly crushed)
1 1/2 tea cup curd (churned)
1/4 tea cup water
3 tsp chilli ginger paste
2 1/2 tbsp Sugar
1/4 tsp citric acid dissolve in little water
Salt to taste
2 tbsp of oil + oil for greasing
1 1/2 tsp fruit salt (eno)
2 tbsp hot water

For tempering
2 1/2 tbsp of oil
3/4 tea cup green peas (roughly crushed)
1 tsp mustard seed
1 tsp cumin seed
2-3 dried red chilli
Pinch of asafetida
1/2 tea cup finely chopped coriander
1/4 tea cup grated coconut
3/4 tea cup crushed  mutter
1 tsp sugar
1 tbsp lemon juice
Salt to taste


For the Dhokla

  1. in a bowl mix khatta dhokla flour, besan, peas, chilli, ginger paste, sugar , salt, citric acid & curd and mix well
  2. add approx 1/4 tea cup of water to the batter mixture
  3. grease a 8″ diameter plate with a little oil and keep aside
  4. add the oil and fruit salt (eno) & 2 tbsp hot water to the batter and mix gently
  5. immediately pour the batter into the greased plate and steam for 12 -15 min or till the dhoklas are cooked
  6. cut into 1″x1″ square pieces

For Tempering

  1. In a pan, heat the oil and add the mustard seeds, cumin seeds, dry chilli & asafetida once it crackles add the peas
  2. sauté it for a few minutes then add the salt, sugar, lemon juice & 1/4 tea cup coriander
  3. add the dhoklas and mix well
  4. garnish with the remaining coriander and coconut
  5. Serve with coriander chutney


  1. Once the dhoklas are cooked sprinkle 2-3 tbsp of water to keep it moist
  2. If the dhokla is dry add 1/4 tea cup of butter milk while tempering

Diwali Starters – II

Part 2 of the 3 part starter post

Cheese Corn Ball



Prep Time: 7 min            Cooking Time: 25 min         Serves : 20 pcs


For Cheese Corn Balls:
200 gms sweet corn kernel
3 cup thick white sauce
1 green bell pepper
25gm cheese
2 slice of bread (crushed in a grinder)
1 tsp chilly ginger paste
1/2 cup corn flour
1/2 cup plain flour
oil to fry

For Thick White Sauce :
3 cup milk
17 table spoon corn flour
1 tsp butter
salt & pepper to taste


  1. Boil  1 1/2 cup of milk. Mix the corn flour with the remaining milk.
  2. Add the cornflour mixture & butter to the boiled milk and stir it continuously till it thickens
  3. Mix all the ingredients & divide the mixture into 20 equal parts
  4. Roll each part into a ball and rub it in the plain flour and corn flour mixture
  5. Deep fry
  6. Serve hot with tomato ketchup


Diwali Starters – I

Festivities are back Its Diwali time !! And what better way to light up the party than some mouth watering starters … Here’s the first of my 3 part starter post …

Raw Banana and Peanut Fritters


Prep Time: 5 min   Cooking time: 25 min   Makes: 10 pcs


1 tea cup raw banana (boiled and grated)
1/4 tea cup peanut (roughly ground)
1 tbsp sugar
1 tbsp lime juice
1 1/2 tsp chilli ginger paste
1 tbsp chopped coriander
salt to taste
oil for frying


  1. Mix all the ingredients except the oil
  2. Divide into 10 equal portions
  3. Mould each portion into a cylindrical shape
  4. Roll it in dry singhara flour and deep fry