Instant Dhokla

Ingredients :-

• Bengal gram/ besan- 3 cup
• Water- 2 cup Sugar- 1 tsp
• Citric acid - 1 tsp
• salt to taste
• Baking powder / Eno - 1tsp
• Oil- 3 tbsp
• Turmeric powder- 1/4 tsp

For tempering :-

• Oil- 1tbsp
• Mustard seeds- 1tsp
• Cumin seeds – 1 tsp
• Sesame seeds- 1 tsp
• Asafetida / hing- a pinch
• curry leaves

For garnishing :-

• Chopped coriander
• grated coconut

Method:-

•  In a large bowl, combine besan , 3 tbsp oil, turmeric powder, sugar and salt to taste.
• Dissolve 1 tsp citric acid in 1 cup water then add this water into the dry ingredients and make a batter of pouring consistency and mix well .
• Boil other 1 cup of water & add 1 tsp baking soda to boiling water.
• Combine the soda water mixture gently into the batter; you will see it forms bubbles.Mix well, Pour immediately into the well greased pan or thali.
•  Pressure cook for 15-20 minutes, just like you do for Idlis without whistle.
• Once the Dhokla is cooked completely, switch off the stove and leave it for 5 minutes to cool.
• Take a serving plate, place it on top of the pan and invert the pan. The dhokla should fall as is into the plate.
•  Meanwhile, prepare the tempering. Heat 1 tbsp oil, and then add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp sesame seed, pinch of asafetida ,curry leaves. Take the tempering off the heat, and pour the tempering mixture over the dhokla. Cut into wedges
•  Garnish with grated coconut and Coriander and serve warm.

Spinach Pasta with Roasted Garlic

Ingredients:

• 1 lb whole wheat any type of pasta 
•  12 oz fresh baby spinach
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
•  1 head of garlic
• 8 basil leaves chopped (optional)
• 1/2 cup grated cheese
• 1 tbsp capers salt & pepper to taste
• additional olive oil (for the roasting pan)

Method:

• Heat the frying or roasting pan. 
• Lightly coat the roasting pan with olive oil.
• Cut the top edge of one whole head of garlic. Place the head of garlic in the roasting pan and lightly drizzle the garlic with olive oil and a pinch of salt & pepper.
• Roast the garlic for about 5-7 min.
• Remove the garlic and allow them to cool until they are able to be handled.
• Boil some water & cook the baby spinach for about 5 min.
• Squeeze the roasted garlic cloves from the head and add them to the serving bowl.
• Prepare a pot of water and cook the pasta per box instructions
• While the pasta cooks, measure 1/4 cup of olive oil and 1/4 cup of  vinegar and add it to the bowl.
• Add baby spinach and capers to the bowl.
• When the pasta is finished cooking, add 1/4 cup of pasta water to the bowl.
• Strain the pasta and mix with the ingredients in the bowl.
• Cover for about 3 minutes or until the spinach has wilted.
• Uncover and add the grated cheese and basil.
• salt and pepper to taste and serve

Chinese Fried Rice

Ingredients:

• 2 cups Rice
• 3 tbsp Oil
• 1/2 cup Beans Finely Chopped
• 2 Carrot Finely Chopped
• 1 Onion Sliced
• 1/2 cup Cabbage Finely Chopped
• 1/2 cup Green bell pepper chopped
• 1/2 cup Broccoli florets
• 2 Spring Onions Finely Chopped
• 2-3 Green Chilies cut lengthwise
• 1 tsp Ginger Chopped Finely
• 1 tsp Garlic Finely Chopped
• 2 tbsp Soy Sauce
• 2 tbsp White Vinegar
• Salt & pepper to taste
• 1/4 tsp - Red pepper flakes (optional)

Method:

• Wash and soak the rice in enough water for 10-15 minutes and drain.
• Boil water, add rice and little salt.
• Cook uncovered on low heat till rice is tender.
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add some cold water and drain again using a large sieve and set aside.
• Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.
• Mix salt and pepper to taste, add red pepper flakes.
• Add the cooked rice and mix well. Now mix the soy sauce & white vinegar to it.
• Cook the Chinese fried rice for 2-3 minutes and serve hot.

 

 

 

 

 

Eggless Dates and Almond Cake

This cake is healthy, easy to bake and its simply delicious. I got inspiration to make this cake from my friend. First time I ate this cake at her house from that moment I decided to try this new cake recipe. Today I made this cake it came out very well.  Once you should try it, its very tasty.



Ingredients:

• Dates – 1 Cup
• Milk – 1 Cup, for soaking dates
• Almonds – 1 Cup, chopped
• Sugar - 1 Cup
• Ghee or Unsalted Butter – 1 Cup
• Baking Soda – 1  tsp
• Baking Powder – 1 tsp
• Vanilla essence - 2-3 drops
• All-purpose Flour – 2 cups
• Pinch of salt

Method:

• Soak the Dates in warm milk for about 1 hour just to soften them.
• Add sugar & ghee or butter in the milk & dates mixture.
• Sift the All Purpose Flour along with the Baking Powder, Baking Soda & salt.
• Press down on any lumps.
• Make a paste of the dates mixture either in a blender or a food processor.
• Mix the dates mixture to the dry ingredients (flour, baking soda & baking powder).
• Add vanilla essence in the batter
• Fold in the almonds as well.
• Spray/Grease a baking pan and pour the batter into it.
• Bake in a pre-heated oven (180 degrees C/350 degrees F) for 40 minutes in the center of the oven.
• Once done, take the cake out and allow it to stand for 5-10 minutes before taking it out of the pan.
• Loosen the edges and flip the cake onto a cooling rack.
• Cut into pieces and your Cake is ready!!
  
  

 

Shahi Tukda (Rich Bread Pudding)

 “Shahi Tukda” is a wonderful dessert made from just milk, Sugar & bread,  it could be simply prepared at home anytime.

Ingredients:

• 6-8 slices - White Bread
• 2 Tbsp - Ghee
• 1 cup - Whole milk
• 12 oz Evaporated milk
• 2 Tbsp - Pista, blanched and chopped
• 1/4 cup - Sugar
• 1/4 cup - Water
• 1 Tsp Cardamom, powdered
• 4-5 Nos- Almonds, toasted and sliced
• Few strands of saffron

Method:

• Cut off the edges of the bread and cut it in a square. Keep aside for minimum 2 hours to make it a little hard
• Make sugar syrup by mixing the sugar and water and let it boil and then simmer for 10 minutes. Turn off the gas and add the powdered elachi into it and set aside.
• Mix Evaporated milk & plain milk & boil. Then simmer it done and let it reduce to 1/4th the actual quantity. Keep stirring occasionally. The fat in the milk will solidify thus whisk with a fork once its off the stove. Add pista and few strands of saffron when the milk is thickened. Keep aside .
• Apply ghee on the bread and lightly fry on a non stick pan until they turn golden brown on both sides.
• Arrange the slices on a flat pan/tray
• When the bread is still hot, generously pour sugar syrup over it. Wait until it seeps down.
• Now spread the milk mixture on top of it and sprinkle some almonds, pista and saffron strands on top. Cover it and refrigerate
• Serve chilled.

Beetroot Salad in yogurt

Ingredients:

• 1 bunch of beetroot, boiled
• 2-3 tbsp of oil
• 1/4 tsp mustard seeds
• pinch asafoetida
• 1/8 tsp cumin seeds
• 1/8 tsp urad dal (optional)
• 1 thai chili or long hot pepper, de-seeded and split down its length
• 4-5 curry leaves
• 1/4 tsp juice of freshly grated ginger
• 1/2 cup plain yogurt
• salt to taste

 

Method:

• Peel and grate the boiled beetroots.
• Heat the oil in a small pan.
• Add the mustard seeds. When they start crackling, add the asafoetida. If the oil gets very hot, simply turn the heat off completely.
• Add cumin seeds
• Add the hot peppers/chili and the curry leaves. Watch out for splattering hot oil.
• Add the urad dal. (White lentils)
• Take the pan off the flame and add the grated beetroot to this yummy flavored oil.
• Add the salt.
• Squeeze the juice out of the ginger and add just the juice.
• Add the yogurt and mix well.
• Serve it with curd rice or Roti

Pumpkin with yogurt or Raita

Ingredients

• Small Pumpkin  or 1 cup grated pumpkin 
• 3 tbsp Groundnuts grinded to a powder
• 2 tbsp Plain yogurt or Dahi
• 1 tsp roasted jeera or cumin seeds
• 1/4th tsp Asafoetida or hing
• 2-3 Green chilies
• 1/2 tsp ghee or butter
• Fresh coriander
• Sugar and salt to taste

Method

• Peel the skin of pumpkin & remove the seed and grate.
• Heat the ghee in a pan and add jeera, asafoetida and chopped chillies to it.
• Then add the grated pumpkin to it.
• Close the pan with a lid and let the pumpkin cook.
• It will take about 8-10 minutes.
• Then take it off and let it cool.
• Add the groundnut powder and Dahi to this. Also add salt and sugar to taste.
• Finally garnish it with chopped coriander.

Makes a tasty dish to have with roti or paratha.

Methi Malai Mater (Fenugreek Leaves with Peas & Cream)

Ingredients:

• 1 Cup dried methi leaves or kasuri methi
• 1 Cup frozen or fresh peas
• 1 Small onion chopped
• 1 Small tomato chopped
• 1 tsp ginger-garlic paste
• 3 tbsp fresh sour cream or malai
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala or curry powder
• 1 tsp dhana-jeera powder
• salt to taste
• 2 tbsp oil or butter

Method:

• Heat oil in a pan
• Add chopped onions and cook till they are translucent.
• Add chopped tomato and cook for 1 min.
• Now Add ginger-garlic paste & saute for a min.
• Then add all turmeric powder, red chilly powder, garam masala & dhana-jeera powder.
• Add 3 tbsp of fresh sour cream & stir the gravy for 2 min.
• Small amount of milk can be used, in case gravy is too thick
• Now add methi leaves & saute.
• Add salt to taste and green peas.
• Cook for five minutes.
• Again mix well and cook for couple of minutes.
• Garnish with cream and serve with roti or puri.

Enjoy.