SOOJI DHOKLA IN MICROWAVE

SOOJI DHOKLA IN MICROWAVE

DHOKLA is a snack which predominantly comes from the state of Gujarat in India. Traditionally it is prepared from Chickpeas or Besan which is soaked and fermented with yogurt overnight.

Ingredients:

For The Base

Coarse Sooji - 1 Cup (Not Roasted)
Plain Yogurt - 1/2 Cup

Water: 4 tbsp

Green Chillie Paste: 1 tsp
Lemon Juice - 1 tbsp
Turmeric Powder - 2 pinches
Eno Powder: 2 tbsp (Plain Eno Powder)

Salt: to taste

Sugar: a pinch

For Tempering

Oil: 2 tbsp

Mustard Seeds - 1/2 tsp

Seaseme Seeds: 1/2 tsp

Asafetida: a pinch

Red Chilly Powder: a pinch

Curry Leaves - few

Cilantro - Optional

Instructions:

• In a mixing bowl, combine the Sooji,Yogurt, Lemon Juice salt and green chilles paste to make a batter. The batter should be of medium consistency (like an idly batter).
• Add some water if needed  to get the batter to the right consistency.
• Keep aside the mixture for about 15-20 minutes.
• Now in take a medium size microwavable dish. Grease the inside of the dish with some refine oil.
• Add Eno to the rested batter,mix well and immediately transfer the Batter to the greased bowl.
• Microwave on high Power for 8 minutes( depends on the make of the microwave, so roughly between 5 -8 minutes). 
• Pierce a knife and see if it comes out clean without sticking to make sure it is cooked properly.
• Remove from the dish after it cools down a bit into a plate.
• Your Dhokla is ready
• Take 2 tbsp of water and mix a pinch of salt and 1 tsp of sugar to it. Mix till the sugar is dissolve in water and pour this mixture over dhokla
• • • Cut into desired shape
• Heat Oil in a small kadhai, add mustard seeds. when it starts crackling add seaseme seeds,Asafotedia, Curry leaves
• Immediately pour the tempering over the DHOKLA.
• Garnish with chopped Coriander Leaves and serve

Hare Chana Ki Kari With Methi Muthia

Hare Chane ki Kari With Methi Muthiya

There is a very interesting srory behind my making of this dish. My Hubby loves watching Serial "Kuch tho Log Kahenge". In one of the Episode i saw Dr. Ashotoush ordering this dish in a Restaurant. The name i found as unusal so due to curosity i decided to find out what is this. So I just google it and found this dish in Tarla Dalal website. I made certain changes and prepare my Version of "Hare Chane ki Kari with Methi Muthiya". This dish was unique and found it tasty as me an d my hubby both likes it.

Hope you will also like it.

Ingredients for Hare Chane ki kadri:


Whole Grren Gram:1 cup
Cocunut Milk Powder: 3 tbsp
Onion:1 (Medium ,chopped)
Oil:for cokking
Turmeric Powder: a pinch
Garam Masala:1/2 tsp
MDH curry Powder:1/2 tsp
Salt: to taste


To Be Ground into Paste:


Chopped Coriander:2/3 cup
Green chilles:3-4
Ginger:1/2"
Limca: 2 tbsp (you can use Lemon juice as i was not having lemoan juice so i have used this)
Spinach Leaves:4-5


Fot Methi Muthias:


Choppeed Methi: 1/1/2 cup
Whear Flour: 1cups
Besan:1/2 Cup
Semolina: 2tbsp
Asofetida: a pinch
Sugar: 1tsp
Turmeric Powder:1/2 tsp
coriander Powder:1/2 tsp
cumin Powder:1/2 tsp
Red Chilly Powder:1/2 tsp
Bking Powder: a pinch
Cooking Soda: a pinch
Hot Oil: 2 tsp
Water: as required
Oil: for Deep Fryong
Waying


Method:

1. Soak the Whole Green Gram in enough water for about 4-5 hours.
2. Boil the Whole Green moong . For boiling the chana, add a pinch of soda bi-carb and salt.
3. Heat the oil and fry the onion for 1 minute. Add ginger garlic paste and saute for 3 minutes,
4. Now add Garam Masala,turmeric Powder,curry Powder and 2 tbsp of oil and fry till oil seperates from behind.
5. Add the Whole green Moong. Mix well and fry it for 3-4 minutes.
6. Add the paste and fry for 3 to 4 minutes.
7. Add salt and add to the chana mixture.
8. Take Cocounut Milk Powder in a cup and  add 2 cups of warm water and mix it well and add it to the chana mixture.
9. Simmer the heat and let them to boil and cook another 5 minutes.
10. Switch of the flame and your kadi is ready.

Method for making Methi muthiya:

• Take chopped fresh fenugreek leaves in a vessel. Add salt and lemon juice to it. Set it aside for 10 minutes till the leaves are moist
• Then add all flours, spices, and all the ingredients except water and oil. Mix it well 
• Then add oil and again mix it
• Now add water as required .Knead the mixture into a hard dough
• Make small balls (pedha size) of the mixture
• Roll each of ball on your palm to give it an oval shape
• Simultaneously heat oil in a deep pan. Fry Muthiyas in oil over low flame till it turns golden brown in colour

• 
  Drain it on absorbent paper and serve it with kadi you just prepared

• Store it in an air-tight container remaining muthiya.