Shugar N Spices

Zucchini Cabbage Muthiya   Follow  @shugarNspices  on Facebook Follow  shugar_n_spices  on Instagram Ingredients :  Zucchini grated : 1 cup  Cabbage grated : 1 cup  Ginger grated : 1 tsp Fresh coriander chopped : 4-5 tbsp  Green chili chopped : 1 tsp  Lemon juice : 1 tbsp  Salt : 1.5 tsp Sugar : 1 tsp   Red chili powder : 1 tsp Coriander powder : 1 tbsp Oil : 1 tbsp + for greasing Whole wheat flour : 1/2 cup Sooji / semolina : 1/4 cup Besan / gram flour : 1/4 cup  Tempering   Oil - 1-2 tbsp Asafoetida : a pinch Mustard seeds : 1 tsp Sesame seeds : 1 tsp Curry leaves : 10-12 Fresh chopped coriander for garnish Method : In a bowl ad grated zucchini, cabbage and ginger.  Add chopped coriander and green chili. Add spices (sugar, salt, red chili and coriander powder) and mix well. Add lemon juice and mix.  Add the flours (wwf, semolina and besan) and mix...

Veg Cabbage Rolls Follow  @shugarNspices  on Facebook Follow  shugar_n_spices  on Instagram Ingredients : Cabbage large leaves : 5 Water for boiling and steaming Carrots : 1 cup (finely chopped or grated) Cabbage : 1 cup (finely chopped or grated) Beans : 1/4 cup (finely chopped) Ginger + garlic + green chili paste : 1 tsp Noodles or spaghetti  - 5-6 strands *optional  Salt and pepper as per taste Oil : 2-3 tsp + for greasing For Serving :  Garlic soy dip -  Recipe here Tomato ketchup / hot sauce Method : Before cutting the cabbage peel of few large leaves for the rolls.   Heat a huge pan filled with water, boil the noodles in it.  In a pan heat 1 tsp oil and add ginger garlic chili paste.  Next add finely chopped carrots, cabbage, beans. Add salt and pepper. Saute for few minutes to dry out the moisture.  Simultaneously boil the big cabbage leaves in the pan we used fo...

Dhokla  Follow  @shugarNspices  on Facebook Follow  shugar_n_spices  on Instagram Ingredients : Rice : 1 cup Chana dal : 1/2 cup Poha : 2 tbsp *Optional Curd : 1/2 cup Salt : 1 tsp or as per taste Ginger + green chili paste : 1 tsp Lemon juice : 1/2 tsp Water as required Oil to grease Tempering oil :2 tbsp Asafoetida a pinch Mustard seeds : 1 tbpsp Curry leaves a handful Water+sugar (1 tbsp water + 1 tsp sugar) *optional  Method :   Rinse well and soak rice and dal separately.  Soak for 6-8 hours.  Rinse and soak poha 30 minutes before grinding Drain the water. Grind rice, poha and dal to a paste with curd. Add water if required, but not too fine. Little coarse like semolina is okay.  After grinding mix well preferably with hands ( or with whisk or fork). Leave for fermenting the batter. In colder areas it can take 12-13 hours, otherwise 5-6 hours should be enough.  After ferm...

Veg Momos Follow  @shugarNspices  on Facebook Follow  shugar_n_spices  on Instagram Ingredients : For the dough  1.5 cup all purpose flour ( I used type 405 weizenmehl )  1/2 tsp of salt 2 tsp of oil around 3/4 cup of water For the filling  cabbage - 1.5 cup carrot - 1 cup garlic - 2 cloves salt - 1-2 tsp pepper - 1-2 tsp Sieve and cheesecloth Oil for greasing To serve Mayonnaise Schezwan dip Method :   In a bowl take flour, add salt and mix.  Next add oil and mix well. Knead the dough using water to get a smooth dough.  Keep it aside to rest for 20-30 minutes. Grate or finely chop carrot, cabbage and garlic.  Sprinkle salt on it and rest for 10 minutes.  Using sieve and cheesecloth, squeeze / drain out the water from veggies mixture.  Add pepper to it and mix well.  Knead the dough again for few seconds. Make tiny balls out of dough and roll into thin rounds....