Modi's 3 favourite foods and how to make them!

Narendra Modi has certainly become a celebrity of sorts in India, with the entire celebrity-package – some people love him, and some don’t.

But now that the new Prime Minister has sworn in, and his schedule of interviews, rallies, and interviews have been replaced with meetings and reports; it’s time to get to know our new celebrity-leader a little better.

Here are Narendra Modi’s favourite foods, and the recipes for them!

Dhokla

Recipe servings: 12

Cooking time: 10 minutes

Required: 1200 W Microwave

Ingredients:
1 cup besan
1 tsp ginger paste
1 tsp green chilli paste
1 tsp salt
1 tsp turmeric
1 tsp sugar
1 tbsp oil
1 cupp sour curd
1 cup water
1 tsp fruit salt

For the tadka:
1 tsp rai
4-5 kadhi patta
2-3 slit green chillies
1 tbsp oil

Instructions:

Mix the besan, ginger paste, chilli paste, sale, turmeric, sugar, and oil; beat them in the curds. Keep beating until the mixture is smooth. Add the water and mix well again.

Add fruit salt, stir gently, and pour immediately into the greased microwavable dish, cover and cook at HI for 6-8 minutes, rotating the dish once.

Heat oil for the tadka, add the rai, kadhi patta and green chillies. Sauté the mixture until it is slightly coloured, then add 1 cup of water.

Cut the dhokla into pieces and pour the tadka over it. Garnish with the dhania and coconut. Serve.

Khilli hui Khichdi

Recipe servings: 2

Cooking time: 40 minutes

Ingedients:
1 cup basmati rice

¼ cup arhar dal
¼ cup channa dal
¼ cup moong dal
2 tbsp clarified butter
1 tsp cumin seeds
2 bay leaves
1 tbsp finely chopped ginger
½ tsp garam masala

2-3 chopped green chillis
½ tsp chilli powder

Instructions:

Soak the rice and dals together in a bowl for half an hour.

Drain the water and keep it aside until further use.

Heat ghee in a heavy-base saucepan. Then, add the cumin seeds and bay leaves. When the seeds begin to splutter, add singer and sauté till light brown.

Add drained mixture of rice and dals, coriander powder, salt, garam masala, chilli powder, and stir a few times until it’s well mixed up.

Sauté over a high flame until all the excess water dries up. Add green chillies and 1 and a half cups of water, then bring to boil.

Serve hot, garnish with coriander leaves.

Besan Khandvi

Recipe Servings: 4

Cooking time: 30 minutes

Ingredients:
1 cup besan
Salt, for taste
1 tsp turmeric
1 tsp red chilli powder
A pinch of Hing
3 cups water
Oil to grease
For the tempering:
2 tsp oil
1 tsp mustard seeds
2 tsp sesame seeds
2 chopped green chillies
2 tbsp water
Coriander leaves for garnish
Red chilli powder for garnish

Instructions:

In a vessel, mix the besan, curd, salt, turmeric, hing and red chilli powder. Add 3 cups of water and gradually mix, to make a batter.
Turn the heat to a medium flame and start stirring the batter continuously. When the batter turns thick, turn off the heat.

Grease the plates with a little oil and spread the thickened batter on it. Make sure the batter is not too thick or the khandvis won’t roll.
After letting it cool for ten minutes, cut strips with a knife and roll.

For the tempering:
In a small pan, add oil, mustard seeds, sesame seeds, chillis and water. Pour the mixture over the khandvi.

Garnish with coriander leaves and chilli powder.

Serve.