Friday, January 16, 2009

Instant Corn Dhokla

Preparation Time: 10 Minutes
Cooking Time: 15 to 20 minutes
Making Approx. 20 pieces

1 cup sweet corn kernels (Makai ke dane)
½ cup curds (dahi)
1 cup semolina (Rawa / Soji)
5 long green chillies
1 small piece of ginger
Salt to taste
1 tbsp fruit salt
¼ tbsp lemon juice
¼ tbsp oil for greasing
¼ cup corn kernels for garnish
Ingredients for temper: 11/2 tbsp mustard seeds
2 tbsp oil
A pinch of asafetida ( Hing)
Step 1: Cut chillies and ginger and combine with the sweet corn and blen in a mixer till smooth.

Step 2: Add curd and blend it.

Step 3: Take the semolina in a bowl and add 1\2 cup water and salt.

Step 4: Add Ginger-green chilli paste and mix well.

Step 5: Just before steaming, sprinkle the fruit salt and lemon juice over it.

Step 6: When the bubbles form, mix gently.
Step 7: Pour spoonfuls of the batter immediately into thali or moulds and shake the thali clockwise to spread the batter in an even layer.

Step 8: Steam in a steamer for 15 to 20 minutes or till the dhoklas are cooked.

Step 9: Cool slightly and cut into square shape.

Step 10: If you like without oil then serve immediately granished with boiled sweet corn and coriander.

Step 11: Heat the oil in a small vessel.

Step 12: Add mustard seeds when the seeds crackle, add asafetida, mix well. Saute on medium flame foe few seconds.

Step 13: Remove from the flame. Pour this tempering over the dhoklas.

Step 14: Serve hot with tomato ketchup or fresh green chutney.:)

Recipe of tomato ketchup click here.

Recipe of Green coriander leaves chutney click here and here.

Recipe of red chillies chutney click here.

Feel free to grow, follow your life’s path and do as you desire, but whatever you do, do it with love.

Sunday, January 11, 2009

Mix vegetable curry with white gravy

Something different flavor in curry….
Ingredients for white gravy:
1-cup milk
10-15 pieces of cashewnut
10 pieces of garlic
2 pieces of ginger

* Crush all this material in mixer.

Ingredients for grounded:

1-tbsp mustard seeds
1-tbsp cumin seeds
1-tbsp green raw fennel

* Crush all this dry masala in mixer.

Ingredients for boiled:
1-cup green peas
1-cup chopped potatoes
1-cup chopped cabbage
1-cup chopped cauliflower
1\2-cup chopped carrot

* Boiled all ingredients until they are soft.

Ingredients for curry:
1-cup chopped tomatoes,
1\2-cup chopped onion,
1-tbsp butter,
1\2 tbsp turmeric powder,
Coriander leaves for garnish

Step 1: Heat butter in thick bottom pan.

Step 2: Add chopped onion and cook for 2-3 minutes.

Step 3: Then add chopped tomato and cook until they are soft.

Step 4: Add white gravy and cook for 3-minutes.

Step 5: After that add turmeric powder and grounded masala in it.

Step 6: Add boiled vegetable in it.

Step 7: Mix well and turn off the flame.
Step 8: Garnish with coriander leaves and serve hot with roti.