RECIPE OF DHOKLA OR SALTED SPONGY CAKE

Ingredients:

FOR DHOKLA MIXTURE:

·       Gram flour: 1 cup

·       Semolina or suji: ¼ cup

·       Lemon juice: 1 piece’s

·       Ginger: ½ inch grated

·       Eno fruit salt: 1 tbsp

·       Sugar: 2 tbsp

·       Salt: ¼ tbsp

FOR TADKA:

·       Green chilli: 2 pieces chopped

·       Green coriander leaves: 2 tbsp chopped

·       Coconut: 2 tbsp grated

·       Mustard seeds: ½ tbsp

·       Curry leaves: 5-6

METHOD:

Take a bowl and add gram flour, semolina and little water at a time. Stir until all lumps get dissolved. The batter should not be too thick or too thin in consistency. Add grated ginger, salt and sugar in the gram flour batter. Also add lemon juice and keep it aside for 20 minutes. Now add 1 tbsp of Eno fruit salt so that the batter becomes puffy. DHOKLA mixture is ready.

Take 7-8 inch diameter microwave safe bowl and grease it with refined oil. Now pour the batter in the bowl. Cover the bowl and place it in microwave. Set temperature to maximum. Keep the bowl inside for 3 minutes and microwave the batter. For checking, insert a knife in the batter. If it sticks to the knife, microwave for 1 more minute. Now give 2 minutes standing time. Insert knife again, it comes out clean. DHOKLA is ready.

METHOD FOR TADKA:

Take some oil in a pan and place it on flame for heating.  Add mustard seeds and curry leaves and sauté for one minute. Now add green chilli, fry for few seconds then add half cup of water and rest of the sugar and cook it till water starts boiling and sugar melts. Turn off the flame.

Run knife all around the DHOKLA for separating it from the bowl. Place a plate of bowl and flip it. Cut it into square pieces. Now pour the TADKA-WATER on DHOKLA pieces by using a spoon. DHOKLA absorbs the water and become spongy. Garnish with coriander leaves and grated coconut.

Now micro-wave DHOKLA is ready. Serve it hot as breakfast or any time as snack.

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Recipe of Veg Mexican Tacos

INGREDIENTS:

Ingredients for Taco Shells:

·       Vegetable oil- 2 cups

·       Whole grain Flour or corn tortillas – 2 cups

·       Salt to taste

Ingredients for corn topping:

·       Boiled corn - 1 cup

·       Red bell pepper – 1 (chopped)

·       Yellow bell pepper – 1 (chopped)

·       Capsicum – 1 (chopped)

·       Tomato – 1 (chopped)

·       Onion – 1 (chopped)

·       Green chilli – 2 (chopped)

·       Butter – 4 cubes

·       Salt to taste

Ingredients for uncooked salsa:

·       ¾ cup finely chopped tomato

·       ¼ cup finely chopped spring onions (white & green)

·       ¼ tbsp finely chopped green chilli

·       ½ tbsp red chilli flakes (paprika)

·       ½ tbsp oregano

·       1 ½ tbsp finely chopped coriander leaves

·       ½ tbsp sugar

·       Salt to taste

Other Ingredients:

·       Tomato ketchup – 7 tbsp

·       Chilli sauce – 3 ½ tbsp

·       Shredded iceberg lettuce – 1 cup

·       Grated processed cheese – 28 tbsp

METHOD (for preparation of TACO SHELL):

Make dough with all the ingredients (flour, salt, 4 tbsp oil and water) and keep aside. Heat the oil in a wok on medium flame. Take a little bit of the already made dough and spread it on a rolling pin & board in a circular motion. Use tongs to place 1 tortilla at a time into the oil. It would start sizzling right away. Cook for about 15 seconds then turn upright down and cook for another 15 seconds. When the shells are remove from the pan those are to be molded into Taco Shell shape or boat-shape by placing half curled between two objects such as glass or coffee cups. Drain on paper towels. Then the shell should be placed inside the oven for crisping.

 METHOD (for preparation of CORN TOPPING):

Heat butter in a broad non-stick pan. Add onion and chilli and sauté on medium flame for 1 to 2 minutes. Add all chopped bell peppers, capsicum, tomato, corn and salt. Mix well and cook for 2 minutes on medium flame and stir occasionally. Keep it aside.

METHOD (for preparation of UNCOOKED SALSA):

Combine all the ingredients in a deep bowl, mix well and mash it lightly using the back of a spoon for 2 to 3 minutes so that the flavours blend well. Keep it aside.

Fill a Taco shell with 1 tbsp corn topping, ½ tbsp of un-cooked salsa and spread ½ tbsp of tomato ketchup and ¼ tbsp of chilli sauce evenly over it. Arrange a few shredded lettuce leaves and 2 tbsp of grated cheese over it evenly.

If you wish, you can use GREEN CHUTNEY (coriander leaves, curd, green chilli, ground-nuts and salt) as spread over also.

Serve it immediately.

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Recipe of Dahi Vada / Lentil dumplings in yogurt:

Ingredients:

·       Urad dal – 300g

·       Green Chilli – 4 to 6

·        Ginger – 1 inch

·       Roasted cumin powder- 2 tbsp

·       Curd – 500 g

·       Chat Masala – 2 tbsp

·       Bhujia – 100 g

·       Refined oil – 200  ml

·       Rock Salt as per taste

·       Asafoetida – 2 pinches

Method:

Soak the lentils overnight. Drain and add the lentils in a wet grinder and add ginger paste, chilli paste, asafoetida and salt and grind to a smooth batter. If necessary, some water can be added. Take the batter in a bowl. Stir the batter briskly for a couple of minutes and keep aside. Heat a wok with oil for deep frying. When the oil becomes medium hot, add spoonfuls of the batter in the oil. When the vadas become pale golden from the base and sides, the vadas are to be turned upside down. Fry the vadas till they become golden and crisp. Take another bowl and pour water and place the vadas for 10 minutes to soak water. Take each vada and press between your palms to remove the excess water as well as to shape them flat. Place the vadas in a serving bowl. Whisk yogurt for a smooth feeling. Pour the yogurt over the vadas. Sprinkle the red chilli powder, chat masala, roasted cumin powder and rock salt. The vadas may be topped with green chutney and tamarind chutney (optional). Garnish dahi vada with bhujia (a popular crisp savory snack). Serve it immediately or refrigerate it to serve later.

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Recipe of Chow-mein Parantha

Ingredients:

·       Boiled noodles: 1 cup

·       Boiled and sliced carrot, potato, pea, and beans: ½ cup

·       Spring onion finely chopped: ¼ cup

·       Onion chopped: 3 tbsp

·       Finely chopped ginger: 1 tbsp

·       Chopped green chilli: ½ tbsp

·       Refined flour: 1 cup

·       Egg: 2 pieces

·       Refined oil: ½ cup

·       Black peeper: ½ tbsp

·      Salt as per your taste

Method:

Take a big bowl. Now add boiled noodles, boiled vegetables, chopped onion, chopped ginger, chopped green chilli, eggs, refined flour, black peeper, salt and water in the bowl to make a thick batter. Heat 2 tbsp of refined oil in a flat pan or in a non-stick frying pan. Now pour two scoops of batter in it and spread it like an omelette or a parantha. Fry both side properly. Your chow-mein parantha is ready. Serve it with sauce or pickle. 

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Recipe of PAN CAKE (Home-Made)

INGREDIENTS:

Ø Refined flour – 2 cups

Ø Egg – 2 pieces

Ø Onion – 1 big (finely chopped)

Ø Garlic – 7 to 8 cloves (finely chopped)

Ø Ginger – ½ inch (finely chopped)

Ø Tomato – 1 (finely chopped)

Ø Capsicum – ½ cup (finely chopped)

Ø Carrot (grated) – 2tbs

Ø Sugar – ½ tbs

Ø Green Chilly – to taste

Ø Salt – to taste

Ø Baking Soda – 1 pinch

Ø Refined Oil – ½ cup

Ø Water – 1 cup

Ø Finely chopped Cauliflower and Peas are optional ingredients.

METHOD:

Take a big bowl. Add refined flour, onion, ginger, garlic, capsicum, green chilli, carrot, tomato, egg, sugar, salt, baking soda and water. Mix the ingredients well. Mixture should not be too much diluted. Put a pan on the Gas oven. Heat 2 tbs oil and pour half cup of the mixture in it and spread it with the back of a round spoon. It will be shaped like a round Roti. Fry the cake on both side one after the other. Your home-made Pan Cake is ready. Serve it hot with hot and sweet sauce. For more exiting dishes please visit heselerestora.blogspot.in

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