Authentic Dhokla (Steamed cake)

Dhokla is a gujarat (North India State) steamed snack item. It’s made for split gram lentils and rice flour. Dhokla is sometimes confused with Khaman ,Dhokla is entirely made of fermented batter and khaman is make with only chickpea flour. Its place in every gujarati household now increasingly popular around the world. This snack is sponge and soft, and eaten for breakfast, as a main course, as a side dish or as a snack.

Ingredients:

1.      2 cups old rice

2.      1 cup split Bengal gram /chickpea

3.      1 cup curd

4.      Water as required

5.      1 tablespoon oil

6.      1 teaspoon turmeric powder

7.      Salt to taste

8.      1/2 teaspoon  (Saji na phool) meetha soda/baking soda

9.      Water for steaming

10.  coriander for garnish

For tempering:

1.      2 tablespoon oil

2.      1 teaspoon mustard seeds

3.      1/2 teaspoon cumin seeds

4.      1 teaspoon sesame seeds

5.      1 bay leaf

6.      1 whole dry red chili

7.      1/2 teaspoon red chili powder

8.      1 tablespoon sugar

9.      few curry leaves

10.  1/2 cup water

Method:

1.      Combine the rice and lentils and wash until water runs clear. Than soak for 2 to 3 hours.

2.      Drain the water and grind the mixture into a coarse paste adding enough water.

3.      Now in large pot add this batter, add yogurt and mix thoroughly.

4.      Once done, cover and keep aside in a warm, dry place to ferment for over night.

5.      Once the batter is fermented heat the oil and after cool completely adds in this batter.

6.      Prepare the steamer and grease a 2 to 3 round pan (2”-3” deep) with oil.

7.      In a batter add salt, turmeric powder and meetha soda or saji na phool. Mix well.

8.      Pour the enough batter immediately so as to fill half the height of the pan.

9.      Place the pan in a steamer and stem for 10 minutes or until the Dhokla’s are cooked completely. (Just like cake when you insert a knife or toothpick, it should come out clean).

10.  Repeat the cooking steps with remaining batter.

11.  After cool completely cut into squares.

12.  To temper, heat the oil in pan and add all seeds.

13.  Fry till the seeds stop stuttering. Add bay leaf, red chili and curry leaves.

14.  Now add water red chili powder and sugar cook for one minute than add Dhokla and mix very well OR sprinkle this mixture all over the prepared Dhokla..

15.  Garnish with the chopped coriander and serve with Tamarind Chutney and Mint-Coriander Chutney.

Note:

·       The batter has the same consistency as the Idli batter or pancake batter.

·       "Saji na phool" is very mild baking soda and we use mostly in Dhokla , Handvo and many kinds of fritters. For substitute you can use meetha soda or normal baking soda in less quantity.

·       You can prepare Dhokla in microwave also..

·       Sprinkle some chili powder /soaked fenugreek seeds or split gram/whole black pepper at the time of steaming on Dhokla pan it’s give really nice taste….  .

·       Dhokla served warm with garlic chutney and peanut oil and enjoyJ 

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Gazpacho ~ Cucumber Soup

Even though the days are hot, you can eat your favorites soups, some of classics Cool & chilled soup versions like gazpacho and cucumber, Gazpacho, the famous soup from the Andalusia region of southern Spain, is an amazingly refreshing foil to a hot summer day. This soup (Raita) has been around since Roman times and originally consisted of just a mixture of bread, garlic, oil and water seasoned with vinegar. It was a poor man's food. The discovery of the New World brought the addition of flavors and variation.

Ingredients:
1.      4 cups peeled, diced and deseeded cucumber
2.      1/2 cup chopped red onion
3.      1/2 cup chopped capsicum
4.      2 to 3 cloves chopped garlic
5.      1/4 cup chopped mint leaves
6.      1/4 cup chopped coriander
7.      3 tablespoon olive oil
8.      2 to 3 drops Tabascosauce
9.      2 cups yogurt
10.  2 cups vegetable stock
11.  1 tablespoon lemon juice
12.  1 slice white bread
13.  Salt and pepper to taste
14.  chopped tomato for garnish
15.  few drops lemon oil (here I omitted)

Method:    

1.      Heat the oil and sauté onion, garlic and capsicum for few minutes.

2.      Allow to cool this mixture for few minutes.

3.      Place all ingredients in the food processor.

4.      Bland until smooth puree.

5.      Refrigerate until chilled.

6.      Garnish with chopped onion, capsicum, tomato and mint leaf.

7.      Serve chilled.

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Shrikhand

Shrikhand is a very popular classic dessert made of hung yogurt and sugar. It is one of the main desserts in Gujarati and Maharashtrian cuisine. In Gujarati cuisine, shrikhand is eaten as either a side-dish or with poori. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. A popular variation of shrikhand in Maharastra is Amrakhand, which is shrikhand blended with mango pulp. Another variant of shrikhand, Matho, is served as a sweet dish or dessert. The preparation method is almost the same, but some fresh fruits are always added in Matho.

Ingredients:

1.      1 liter good quality milk or ready 2 cups of hung yogurt

2.      1/2 cup sugar powder

3.      1/2 teaspoon cardamom

4.      1/4 teaspoon nutmeg powder

5.      Few strands of saffron

6.      2 tablespoon milk

7.      1/4 cup sliced almond, pistachios and kismis  

Method:

1.      Boil the milk in a pot, after cool completely add in 1 tablespoon of plain yogurt and mix well.

2.      Cover this pot with lid and keep aside in warm place for 5 to 6 hours or till it set.

3.      Spread the muslin cloth over a bowl, pours the yogurt on it.

4.      Tie a knot and hang the yogurt in a muslin cloth in a cool place.

5.     Move the yogurt with strainer and vessel into the refrigerator overnight or until all the liquid has drained off.

6.      Rub the saffron into the warm milk.

7.      Yogurt will become a hung yogurt.

8.      In a bowl mix 2 cups of hung yogurt, sugar and saffron. Mix very well.

9.      Now add cardamom, nutmeg, almond, pistachios and kismis, mix well.

10.  Once shrikhand is done refrigerated.

11.  Garnish with some pistachio and also rose patel.

12.  Served with Poori. Store for week in refrigerator.

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Eggless Whole Wheat Banana Bread /Loaf

Ingredients:

1.      1 + 1/3 cups wheat flour

2.      1 cup ripe and mashed banana

3.      1/2 cup sugar powder

4.      1/4 cup oil

5.      1/3 cup milk

6.      1 teaspoon baking soda

7.      1 teaspoon vanilla  extract

8.      2 tablespoon skinless almond

Method:                            

1.      Preheat the oven to 180ºC or 350ºF and lightly spray a loaf pan.

2.      In a bowl sift together the flour and soda, stir well. Keep aside.

3.      In a large bowl whisk oil and sugar until mix very well, than add mashed banana and milk.

4.      Now add flour vanilla and mix very well.

5.      Pour this batter in loaf pan. Garnish with almonds.

6.      Bake it for 25 to 30 minutes or until done.

7.      Let it cool completely than Slice, enjoy with milk.

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Vegetarian Thai Style Fried Spring Rolls (Po Pia Tod)

Spring rolls are a favorite appetizer for many people. This is classic snack. In Thai language it’s called “poh pia tod”, originally its make with spring roll sheet, sprouts, noodles, cabbage and some non veg. I eat vegetarian version in many Thai Restaurant. Fresh colorful vegetable inside and thin crispy wrapper outside makes these rolls fun to eat. From 13th April songkran, traditional Thai New Year is started so I post this my second Thai songkran recipe.  Happy songkran!! J.   

Ingredients:

1.      Spring roll wrappers

2.      1 packet dried glass noodles

3.      1 cup carrot shredded or cut in small cube shape

4.      2 cups cabbage shredded

5.      1/2 cup mung bean sprouts (Optional)

6.      2 green chili chopped

7.      1 teaspoon white pepper powder

8.      1 tablespoon soy sauce

9.      1 tablespoon mushroom oyster sauce

10.  2 tablespoon oil

11.  Salt to taste

12.  Oil for deep frying

13.  1/2 cup water

14.  1 teaspoon corn starch

Method:

·        Mix corn flour with 1/2 cup water and keep aside.

·        Thawed spring roll wrappers and kept under a kitchen towel.

·        Soaked glass noodles 15 minutes or until pliable and cut into 5 – 6 inch pieces.

·        Put 2 tablespoon oil in large pan.

·        Add carrot, beans, soy sauce and oyster sauce mix well.

·        Add cabbage, chili, salt and pepper, stir fry until the bean sprouts start to soften up.

·        Add the noodles and stir just mix very well. Off the heat and allow the filling to cool completely.

·        Fill each roll wrappers with 2 tablespoon of filling.

·      Then fold the wrapper over the filling. Be sure to wrap up in the corner securely under the filling.

·        Roll tightly, brush the edge of wrapper with little corn flour mixture and sealed the roll (See Photograph).

·        Place each spring roll seam side down; press it lightly to secure the end tip.

·        Arrange them large baking sheet in single layer, make sure they don’t touch each other.

·         Than cover with kitchen towel.

·         Heat the oil and fry spring rolls until crispy and golden brown.

·         Cut and serve with  Thai table sauce or chili sauce.

Note:

To avoid deep-frying, arrange the spring rolls on a baking sheet and brush the outsides thoroughly with oil. Bake them in a 190°c oven until crispy. Baked spring rolls will not be golden brown like fried spring rolls and they lose their crispiness sooner than their fried counterparts. But when fresh out of the oven, they're crispy and delicious.

For Store spring roll: Take a freezer container and sprinkle the corn starch in bottom, arrange the spring rolls single layer than cover with baking paper and repeat until all the spring rolls are in the container. Store in freezer.
              


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Berries, Banana & Yogurt Layered Popsicles

Summer is here with all its powerfull heat, and we continuously using AC to stay cool. All we need is a freezer, some fruit or juice or ice cream and a good imagination to come up with some real winners, Popsicles always appealed to me. I really try to hold onto the warm summer days for as long as I can and enjoy soaking them up to their fullest. This usually includes partaking in warm weather treats like ice cream, lemonade, and most importantly, popsicles. I find them to be the perfect summertime treat: fruity, refreshing, and not heavy, something you can easily eat two to three times a day. During these hot summer month, I want my son to be able to enjoy a home made popsicles treat. I make my own healthy popsicles out of yogurt, berries, and banana.  And the result?  Everyone loved them.

Ingredients:

1.      2 cups plain yogurt

2.      2 cup milk

3.      1 banana

4.      1 cup blueberries

5.      1 cup mix red berries (strawberries, raspberries, red berries)

6.      Sugar as required

Method:

1.      Put yogurt, milk, sugar and banana in blender. Bland until very smooth.

2.      Divide this mixture in three part than in one part add blue berries and one another part add mix red berries and again bland them.

3.      Pour blue berries mixture into Popsicle mold and freeze for 30 minutes.

4.      After 30 minute add second white mixture in popsicles than again set them in frozen.

5.      Now pour red mixture in those molds. Close them with the sticks.

6.      Freeze pops for several hours or until hard.

7.      Enjoy any timeJ.

Note:

* You can get creative use mini baking tins or paper cup to make ur own popsicles molds.
* This is one of those recipes that u can truly make urown. 

* Please feel free to change this recipe as much as you'd like. 
* U can use any kind of yogurt, sweetener, and fruit that u like.

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Instant Oat Dosa

This instant and delicious Dosa I made with oats. Oats are known to be high fiber and great for folks who have cholesterol issues. The other key benefit of oatmeal for weight loss is its ability to stabilize blood sugar levels and raise the body’s metabolic fat reducing engines. Enjoy food..... always stay healthy:D.

Ingredients:

1.      1 cup oats powder or flour

2.      1/2 cup semolina

3.      1/4 cup rice flour

4.      2 tablespoon green chili paste

5.      1/2 cup chopped onion (optional)

6.      Salt to taste

7.      Water as required

8.      Oil for fry

Method:

1.      Roast oats for few minutes till aroma comes and the oats color slightly changes.

2.      Than make fine powder, mix with rice flour and semolina.

3.      Now add salt, chili, onion and water. Make thin paste like normal Dosa batter.

4.      Leave it  batter for 5 to 7 minutes.

5.      Heat the Dosa skillet on medium high heat. Than add some drops of oil in skillet.

6.      Pour the ladle of batter on skillet in circular motion to make thin Dosa.  

7.      Cook till golden brown and turn over to other side, drizzle few drops of oil.

8.      Cook for few seconds then transfer to the serving plate.

9.      Enjoy hot oat Dosa with sambhar or coconut chuthey.     

Note:

* The consistency should be watery as we do for rawa dosa. or  you can make thick batter and make thick dosas as well.

*You can take normal dosa batter than add oat flour and make oat Dosa.

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