Khaman recipe | खमण is a very popular Indian recipe for breakfast. This is easy vegetarian breakfast recipes and is very common in the state of Gujrat. Khaman Recipe | खमण - north Indian breakfast recipe is easy to make and light on stomach.

Khaman is also called as dhokla | ढोकला and these are interchangeably used. Dhokla is very similar to Khaman, however Dhokla is made of batter derived from rice gram and is white in color, whereas Khaman is typically made from Chickpeas gram and is yellow in color. The process to make both the dishes is similar as both are made with a fermented batter derived from rice and split chickpeas. Khaman or Dhokla can be eaten for breakfast,as a main course, as a side dish, or as a snack.

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Breakfast, Snack

Cuisine Indian

Servings 20 Peice

Equipment

Steamer

Ingredients

200 Gms Gram flour | बेसन or 2 cups

2 Cups Water

2 Tsp Salt | नमक

1 Tsp Citric Acid / निम्बू का सत

2 Tbsp Cooking oil | तेल

2 Tsp Eno

2 Tbsp Cooking oil | तेल

2 Tsp Black mustard | राइ

5 Peice Green chilli | हरी मिर्च Split and cut

10 Peice Curry leaves / मीठा नीम

1 Cup Water

2 Tbsp Sesame seeds roasted / सेंका तिल

1 Tsp Salt / नमक

4 Tsp Sugar / शक्कर

Coriander / हरा धनिया For garnishing

Instructions

Take gram flour and 2 cups of water and mix well

Add salt, citric acid and vegetable oil in the batter and Traditional indian vegetarian recipes mix well

Pour in water in the steamer and put it on heat

Grease cake tin / plate with oil. Add eno to the batter and pour the batter to it

Close the steamer and steam for 15 minutes

Take a fry pan and bring cooking oil to heat

Fry Green chilli, Sesame seeds, Curry leaves, Black mustard and pour in 1 cup water

Add salt and sugar and take a boil

Take out khaman from the steamer and pour in the spice mix water on top of it

Cut Khaman peices as desired and it is ready to serve

Sabudana Khichdi | साबूदाना खिचड़ी

Sabudana Khichadi Recipe is a Indian vegetarian dish mainly used in fariyal. Sabudana Khichdi | साबूदाना खिचड़ी is a perfect Faryali snack. It has all the flavour of Sweet, Spice and sour and can be used in Vrat or upavas.

Prep Time 10 mins

Cook Time 15 mins

Resting time 4 hrs

Total Time 4 hrs 25 mins

Course Breakfast, Snack

Cuisine Indian

Servings 6 Plates

Equipment

Mixer

Ingredients

1 Cup Sabudana | साबूदाना

1 Cup Roasted peanuts / सिकी हुई मूंगफली

2 Qty Boiled potato / उबले हुए आलू

2 Tbsp Ghee | देशी घी

2 Tsp Cumin seeds | जीरा

3 Qty Green chilli | हरी मिर्च Chopped

1 Inch Ginger | अदरक Chopped

1 Tsp Black pepper / काली मिर्ची

2 Tsp Rock salt / सेंधा नमक

1 Qty Lemon / नींबू

2 Tsp Sugar | चीनी

Instructions

Soak the sabudana in water for 2 hours, drain the water and keep it for two hours |साबूदाने को पानी में २ घंटे भिगो के रखे, पानी निथार ले और २ घंटे के लिए छोड़ दे

Grind roughly the roasted peanuts | सीके हुए मूंगफली के दानो को दरदरा पीस ले

Boil the potato and cut into pieces | आलू को उबाल के टुकड़े काट easy vegetarian breakfast recipes ले

Take ghee in Kadhai | बघार के लिए कढ़ाई में घी लेवे

Add in cumin seed, green chili and ginger, add potato once these are roasted | इसमें जीरा हरी मिर्च एवं अदरक दाल के भुने, भुनने पर कटे हुए आलू मिलाये

Add black pepper, soaked sabudana, Rock salt, Lemon juice and peanut powder and switch off the flame | काली मिर्ची, साबूदाना, सेंधा नमक, निम्बू का रसएवं मूंगफली दाना मिलाये और गैस बंद कर दे

Take a pan and boil water in it, sabudana khichadi needs to be cooked for 10 mins on steam | एक बर्तन में पानी उबले और साबूदाना खिचड़ी की कढ़ाई इस के ऊपर रख दे, खिचड़ी तो 10 मिनट भाप पे पकाना हे

Add sugar, mix well and keep it for 2 mins | आखरी में शक्कर दाल के हिलाये और २ मिनट के लिए छोड़ दे

Garnish with pomegranate seeds and coriander | अनार दाना और धनिया पत्ती से सजाये और परोसे

Banana Chips | केले Rajasthani recipes की चिप्स

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Snack

Cuisine Indian

Servings 250 Gms

Ingredients

6 Nos Raw Banana | कच्चे केले

Oil / तेल for deep fry

For Spice mix / मसाले के लिए

1 Tsp Salt | नमक

1 Tsp Black salt | काला नमक

1 Tsp Black pepper / काली मिर्ची

1.5 Tsp Powders sugar | पीसी शक्कर

Instructions

Peel of the partial skin of raw banana, dont peel off complete skin, some portion of green should be visible

Take oil for cooking and put it on high flame

Once the oil comes to smoke point, slice the banana in it with the help of chips slicer

Keep the flame high and keep stirring the chips occasionally, Chips will be cooked once the bubbles stop appearing in oil

Take out the Chips from the oil and sprinkle the masala mix on it, chips is ready to serve

Bhutte ka kees | भुट्टे का कीस

Bhutte ka kees | भुट्टे का कीस is a snacks recipe and is a popular street food of Indore. This is made from grated corn and has all the flavors of spice sour and sweet. Try this Traditional Indian vegetarian recipes secret recipe of Bhutta kees which is easy to make and mouth watering delicious.

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Side Dish, Snack

Cuisine Indian

Servings 4 people

Ingredients

1 Kg Corn | भुट्टे

3 Tbsp Ghee | देशी घी

1 Tsp Black mustard | राइ

1 Tsp Cumin seeds भुट्टे का कीस | जीरा

1 Pinch Asafoetida | हींग

3 Nos Green chilli | हरी मिर्च

1 Inch Chopped Ginger | अदरक

3 Nos Cloves | लौंग

1/2 Tsp Turmeric / हल्दी

1.5 Tsp Salt / नमक

2 Tsp Red chilli / लाल मिर्च

1 Cup Water | पानी

1 Cup Milk | दूध

2 Tbsp Cream | मलाई

2 Tbsp Sugar / चीनी

1 Nos Lemon / नींबू Juice

Instructions

Take corn and grate it with grater

In a pan take three 3 Tbsp ghee and put the heat to medium

Fry Rai, jeera, hing, green chilli and ginger and then pour in the grated corn in it

Keep steering and cook it till the water evaporates and color of corn changes, will take around 10 minutes

Add turmeric, red chilli and salt, mix well and cook for 1 minute

Add one cup water and one cup milk and mix well.

Keep steering and cook it on medium high flame till the water evaporates , will take around 5-7 minutes

Add cream sugar and lemon juice and mix well. cook for around 2 minutes on low flame till the sugar dissolves

Bhutte ka kees is ready to serve, garnish with coriander and grated khopra

This review can also be found at Carole's Random Life.

5 Stars!

Fork over the snacks, and nobody needs to get hurt.

I love this cookbook! It is hard for me to talk about this cookbook without getting a little personal so I am just going to go for it. My husband and daughter both have Celiac disease. When my husband was diagnosed about 10 years ago, we tried to adjust but did a poor job if I am being honest. Then my daughter was diagnosed almost 3 years ago and I was determined that we would get it right. My husband also decided it was time to set a good example and strictly follow the gluten-free diet.

My entire household is gluten-free because it is a medical necessity for my husband and daughter. Even the tiniest crumb of gluten can make my daughter extremely ill so we take this very seriously. I still remember how lost I felt when she was first diagnosed and I was trying to figure out what we could eat. It wasn't long before I stumbled upon Nicole Hunn's blog, Gluten Free on a Shoestring, and found the guidance I so desperately needed. I fell in love with Nicole's philosophy that gluten free food should taste good - my family deserves to eat food that tastes great.

I love her cookbooks for so many reasons. This cookbook, like her others, offers sound guidance. The best advice that I have received regarding gluten-free cooking was to start with the flour. I purchased my first 25 lb bag of Better Batter several years ago and have never looked back. Nicole really breaks everything down, including advice on where to buy some of the ingredients so that anyone can be successful with the recipes in this cookbook.

If a baked good tastes "gluten-free," as compared to just simply delicious, it's just not good enough.

The recipes in this cookbook are phenomenal. Do you see the cover of this cookbook? All of my favorite Little Debbie and Hostess recipes are here (in copycat form-of course). But there is more, Girl Scout cookies, Keebler cookies, Entenmann's muffins, Tastykake, Keebler and Nabisco crackers, Quaker Breakfast cookies, Kellogg's Nutri-Grain bars, Kellogg's Po-Tarts, granola bars, donuts, and even candy bars all make an appearance.

Obviously, these are not the kind of recipes that you should base your diet on but when your child is asking for a twinkie it really is the best feeling in the world to be able to provide it. I have been a long time fan of Nicole Hunn and I have her other cookbooks and I have come across some of the recipes before but I really like having a cookbook that has all of them in one place.

I would highly recommend this cookbook to everyone who likes a gluten-free snack. It is easy to follow, the treats are delicious, and the cookbook is well laid out with lots of wonderful photos. I can only think of one complaint - the number of hours in the gym that I will have to endure to work off all of these wonderful treats!

I received an advance reader edition of this book from Perseus Books Group, Da Capo Press and Net Galley for the purpose of providing an honest review.