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

Green Salad

Green Salad

Ingredients:

Cucumber (Peeled & Cubed): 1 Cup

Carrot (Peeled & Cubed): 1/2 Cup

Raddish (Peeled & Cubed) :1/4 Cup

Onion (Cubed): 1/2 cup

Tomato: 1/2 Cup (cubed)

Boiled Sweet Corn: 1/2 Cup

Lettuce :1 2 leaves (torn into pieces)

For Dressing :

Mustard Seeds: 3 tbsp

Olive Oil: 2 tbsp

Honey: 1 tbsp

Salt: to taste:

Lemon Juice: 5 tbsp

Black Pepper Powder: to taste

Note: You can take Vegetables of your Choice also

Instruction:

• Take all the items under Dressing in a blender and blend all the mixture for a minute. Your Dressing is ready.
• In a bowl take all Cucumber, carrot,Raddish,Onion and lettuce . Mix well and keep them in a refrigerator till serving time
• Before Serving take out the salad from Refrigerator add the dressing. Mix well.
• Serve Immediately

POTATO ROLLS SWIRLS

POTATO ROLLS SWIRLS

I have learned this recipe during my school days. Every Saturday we used to one Extra Period of Hobby Class. Where we have to enrolled our-self in different activities like Music,Dance,cricket,Yoga,cooking and much more. I used to love cooking so i have taken Cooking Class. This Recipe was taught to us by our Hindi Teacher Sandhya Mam. So after so many days my hubby asked me to make something new. I don't know how this recipe came to my mind. and I have made it with little Variation. My Hubby loves the recipes.

Ingredients:

Refined Flour: 2 Cups

Refined Oil: 6 tbsp

Salt: to taste

Potato: 4 (Large,Boiled & Peeled and mashed)

Ginger Garlic Paste: 1 tsp

Onion: 1 (Medium,finely chopped)

Green Chillies: 2 (finely Chopped)

Fresh Coriander Leaves:2 tbsp

Turmeric Powder:1/4 tsp

Red Chilly Powder: 1/2 tsp

Roasted Cumin Powder: 1/4 tsp

Garam Masala Powder: 1/2 tsp

Chat Masala: 1/4 tsp

Cumin Seeds: 1 tsp
Lemon Juice: 2 tbsp

Salt: to taste

Instructions:

For Stuffing

1. Heat oil in a non stick pan  and add cumin seeds .
2. When it start crackling add ginger garlic paste and saute for a minute.
3. Now add finely chopped Onion and Green chilles and fry till the onion becomes lightly pink in color.
4. Add turmeric and mashed potatoes and mix well.
5. Saute the mixture for a minute on medium heat.
6. Now add all the dry  spices and saute for 3-4 minutes on low heat
7. Take out the mixture in a bowl ,Add chopped coriander leaves and lemon juice and mix it well and allow the mixture to cool.
8. Your stuffing is Ready.
9. In a separate plate mix bread crumbs and seaseme seeds and keep it aside.

For the Chapati:

1. Take a bowl add refined flour,salt and oil.mix well
2. Now add some water and make a medium stiff dough.cover and rest for 15 minutes
3. Knead the dough again and make ping pong size balls and roll them to make chapatis
4. Apply thin layer of potato mixture on the chapati.

1.  Roll tightly and make a cylinder 
2. Keep them aside for 10 minutes in a fridge. 

Note: You can skip Step 6

1. Now slice the cylinder shape it with a sharp knife.
2. Take a slice and gently  press between your palms to seal it.repeat this with all the slices.
3. Roll all the slices over bread crumbs and sesame seeds mixture and keep them aside.

1. Heat oil in  a pan and deep fry the spirals on medium heat till golden in color.
2. Drain on a tissue paper and serve hot with Tea and sauce or chutney of your Choice

LITTI CHOKHA

LITTI CHOKHA

Litti Chokha is traditional dish of Bihar and the basic ingredients in Litti is Sattu  Litti is made up of Sattu (Sattu is roasted chickpea flour). Then it is boiled in water and then it is deep fried. Alternately we can bake them in a oven. Traditionally they are cooked in stove and clay. 

Chokha is prepared with boiled & mashed potatoes,roasted Eggplants,Tomatoes. All three combined as with onions and other Spices.

In Bihar Litti is also served with Tangy Roasted tomato Chutney along with Chokha.

Ingredients 

For Litti:

Wheat Flour (atta): 1 cup

Refined Flour (Maida): 1cup

Clarified butter (Ghee): 2 tbsp

Yoghrut: 1 cup

Baking Soda: a pinch

Carom Seeds (ajawin):

Salt:to taste

Ghee::1Cup (Melthed for Sering)

For Stuffing:

Chick Pea flour (Sattu): 1 Cup

Ginger Garlic-Green Chillies paste: 2 tsp

Mustard Oil: 1 tbsp

Archar Ka Masala: 1 tsp

Lemon juice: 1 tbsp

Salt:to taste

Coriander Leaves: finely chopped

For Chokha:

Egg Plant: 1 (big ,rounded and roasted on stove)

Boiled Potatoes: 2 (Large,mashed)

Tomato:2 (small, roasted on stove)

Onion:1 (Medium finely chopped)

Green Chilies (finely chopped)

Red Chilly Powder:1/4 tsp

Salt:to taste

coriander Leaves:2-3 tbsp (finely chopped)

For Chutney:

Tomatoes: 4 (large)

Onion:1 (small)

Green chilies (finely chopped)

coriander Leaves: 2 tsp

Salt: to taste

Method:

For Stuffing:

• In a bowl take all the ingredients of stuffing. Mix it well. Add /4 cup of water so that the mixture gets mist and is easy to fill. Mix well and keep it aside. Your Stuffing is Ready.

For Litti:

• Take both the flour in a large bowl. Add baking soda,ajwain,salt and ghee or refined oil. Mix it well.
• Add Yoghrut and knead the  dough and make it a soft dough.

Note: You can add water if needed while kneading the dough.

• Cover the Dough and leave it aside for 20-30 minutes.
• After 30 minutes knead the dough again and divide them into equal portions.
• Take 1 portion and with the hep of your hand roll it to 2-3 inch bigger and add 1 tbsp of stuffing in middle of the bowl and close it from all the sides.
• Check if the stuffing is not over and coming out of ball.
• Press the ball little from top to make it flat (Optional)
• Repeat the same procedure for rest of the portions.
• Preheat the oven at 220 C.
• Put all the litties in a baking tray till one side is brown or black spots come on top of litties.
• Turn over the litties and make for some more minutes.
• Bake till litties are baked from all side.
• Take out from the oven
• Take one cup of warm Ghee in a bowl and dip all the litties in this Ghee so that all litties are well coated with Ghee.
• Take all the litties is a plate 
• served with Chokha and chutney.

For Chokha

• Roast egg plant and tomato over low gas flame turning around till egg plant and tomatoes outer surface turns blackish and flaky, then put in cold water. 
• After 5 minutes remove egg plant and Tomatoes from water and peel off its burnt skin. 
• Now mash potato, tomato and egg plant in a bowl, leaving no lumps of unmashed eggplant. 
• Add onion, green chilies, Coriander Leaves, Red Chilly Powder,garlic, salt and oil. Mix well
• Serve With Litties.

For Chutney:

• Roast Tomatoes on a low gas flame and transfer tomatoes in clod water.
• Remove the skin and cut tomatoes into small pieces
• Grind roasted Tomatoes to a smooth paste and take in out in a bowl.
• Add finely chopped Tomatoes,coriander Leaves and Salt and mix Well.
• Your Chutney is ready. Serve with Litti Chokha