Dhokla

Dhokla is a famous gujarati snack which is not only healthy but mouth-melting as well. It is a steamed savoury sponge cake made using chickpea flour soaked in flavourful sweet and sour water infused with green chillies and curry leaves. I really enjoy it as an evening snack and sometimes in the breakfast also. Today, I am sharing the fool-proof recipe of dhokla which makes soft, spongy and juicy dhokla everytime I make it.

Preparation time: 5 min.
Steaming time: 20 min. + 10 min.
Type: Appetizer
Cuisine: Gujarati
Serves: 4-6

INGREDIENTS:

For Dhokla Batter:

• 1 cup chickpea flour (besan)
• 2 tbsp semolina (sooji/rava)
• 1 cup curd 
• 1 pinch turmeric powder
• 1/4 tsp red chilli powder
• 1 tsp ginger+green chilli paste
• 1/2 tsp salt 
• 2 tsp eno or fruit salt
• water as required

For tempering:

• 1 tbsp oil
• 1 tbsp black mustard seeds
• 5-6 green chillies (slit)
• 8-10 curry leaves
• 1 tbsp lemon juice
• 2 tbsp sugar
• 400ml water

For Garnish:

• coriander leaves as required
• coconut grated(optional)

METHOD:

1. In a mixing bowl, add besan, sooji, curd, ginger+green chilli paste and mix well.
   
   
   
2. Add salt, turmeric powder, red chilli powder and water to make a smooth batter.                                        
   
3. Grease a pan using oil.                                                                                                                                                
   
4. Heat around 500 ml of water in a kadai or pressure cooker.                                                                                                         
   
5. Add eno to the batter and immediately pour the batter into the greased pan.  
   
                                                                            
6. Steam on high flame for 15- 20 min. in a kadai or pressure cooker till a knife inserted comes out clean.    
   
                                                                                                                                                                                 
7. Heat oil in a pan, add mustard seeds and let them splutter.
8. Add green chillies and cook for few seconds.
9. Next, add curry leaves and cook for 30 sec.
10. Add water and let it boil. 
11. Add sugar and cook for 10-12 min.      
    
                                                                                                                                                
12. Finally, add lemon juice and remove from flame.
13. Pour this flavourful boiled water on the steamed dhokla and let it rest for 30 min. until all the water gets absorbed by the dhokla.                                                                                                                                                 
    
14. Garnish with coriander and coconut.                                                                                                                                              
    
15. Enjoy hot or cool alongwith tamarind chutney or coriander-mint chutney.

Note:

• In order to make a soft and spongy dhokla, the batter should be beaten well but don't overbeat after mixing eno, immediately pour in the pan and keep it for steaming.
• Always use fresh packet of eno otherwise eno won't be effective enough and you won't get a fluffier dhokla.

Instant Jalebi

Who doesn't like hot and crispy jalebis straight from the flavorful and aromatic sugary syrup. During my childhood days, there was a sort of a ritual of eating jalebis alongwith our city's famous street food moong dal (going to share its authentic recipe soon) on the sunday mornings. So here i am with the recipe of jalebis which is instant and doesn't require any kind of yeast or fermentation. Try frying them in ghee for the awesome aroma and taste.

Preparation time: 15 min.
Cooking time: 30 min.
Type: Dessert
Serves: 5-6

INGREDIENTS:

For sugar syrup:

• 1 cup sugar
• 3/4 cup water
• 1/2 tsp green cardamom powder
• 8-10 strands saffron
• few drops kewra essence

For jalebi:

• 1 cup all-purpose flour (maida)
• 2 tbsp chickpea flour (besan)
• 2 tbsp sour curd or yoghurt
• 1 pinch orange food colour or turmeric powder
• soda water as required
• clarified butter (ghee) or oil for frying

METHOD:

For sugar syrup:

1. Combine together sugar and water in a heavy-bottomed pan.
2. Cook on medium high flame till all the sugar dissolves, meanwhile stirring continuously.
3. Cook further for few min. till it reaches single thread consistency.
4. Add saffron, elaichi powder and kewra essence.
5. Remove from flame and keep it warm.

For jalebi:

1. In a bowl, mix together maida, besan, food colour and curd.
2. Add soda water to make a batter of pouring consistency. It should neither be thin nor too thick. Keep aside for 15 min.
3. Heat ghee in a heavy-bottomed broad pan which is approx. 1" deep.
4. Fill the jalebi batter into a plastic bottle with a small opening in the lid or use a piping bag with single hole nozzle.
5. Press out swirls of the batter into the hot ghee or oil of 2" diameter each.
6. Deep fry the jalebis in hot oil or ghee till golden in colour.
7. Immediately put fried jalebis into warm syrup for 2-3 min. and drain out.
8. Serve hot with curd or rabdi.

Note:

• As soon as u take out fried jalebis, transfer immediately to warm syrup.
• The sugar syrup should not be hot while adding jalebis else the jalebis will turn soft.

Idli

Idli is a popular south-indian breakfast dish generally eaten with sambhar or coconut chutney. It is a soft and spongy steamed cake made by fermented batter of rice and udad dal. I am a big fan of south-indian food for the soul reason of it being not only tasty but at the same time very healthy if eaten in moderation.

Preparation time: 5 hrs soaking + 8 hrs fermenting
Steaming time: 10 min. + 5 min. resting
Cuisine: South-indian
Type: Breakfast

INGREDIENTS:

• 3 cup idli rice
• 1 cup udad dal
• salt to taste
• water as needed

METHOD:

1. Wash thoroughly rice and udad dal seperately 3-4 times.
2. Soak atleast for 4-5 hrs.
3. Drain all the water and grind dal and rice seperately to a smooth batter adding a tbsp of water if needed.
4. Keep the batter at warm place to let it ferment for 8-10 hrs. till it is risen and doubled in quantity.
5. Add salt to taste to the portion of batter that you are going to steam.
6. Grease the idli stand with oil and take a ladleful of the batter and fill the idli mould till 3/4th only.
7. Meanwhile, bring 1 cup of water to a boil in a pressure cooker or idli steamer.
8. Put the batter-filled idli stand inside the cooker or steamer and cover the lid. Remove the pressure or vent if using cooker before steaming.
9. Steam on high flame for first 5 min. and then 5 min. more on medium flame.
10. Switch off the flame and remove the lid. Let the idli stand rest for 5 min. inside the steamer.
11. Remove the stand and scoop out the idlis using a spoon or knife.
12. Serve hot with sambhar or coconut chutney.

Note:

• Do not add salt to all the batter at once. The batter will get sour quickly instead add the required amount that you are going to steam.
• The batter should be of dropping consistency, neither thick nor runny. Adjust by adding water if needed a teaspoon at a time to get soft and spongy texture.

Oats Uttapam

Instant oats uttapam is a healthy breakfast loaded with the goodness of nutritional vegetables. I make these very often at home as it helps in weightloss as well, due to the high fibre content in oats, we tend to feel full for longer period of time. Use any seasonal vegetables for topping either chopped or grated for extra crunch and nutrition.

Preparation time: 30 min.
Cooking time: 10 min.
Type: Breakfast
Serves: 3-4

INGREDIENTS:

• 1 cup oats
• 1 cup semolina (sooji/rava)
• 1 cup curd (dahi)
• 1 cup water
• salt to taste
• 1 cup diced vegetables (onions, tomatoes, capsicum, carrot, cabbage)
• 10-12 curry leaves (finely chopped)
• 2 green chillies (finely chopped)
• handful of coriander leaves (finely chopped)
• oil as needed

METHOD:

1. Grind oats to a fine powder in a mixer grinder.
2. In a bowl, mix together ground oats, semolina, curd and water. Cover and leave for 30 min.
3. Add salt to taste and mix well.
4. Heat a non-stick pan, put 1 tsp oil and grease well.
5. Pour a ladle full of batter and lightly spread it in a round shape.
6. Sprinkle chopped vegetables and curry leaves, gently press with a wooden spoon. Put few drops of oil on top.
7. Cover with a lid and let it cook for a min.
8. Once the base is nicely browned, flip it and let it cook for a while.
9. As it gets nice and crisp, serve hot with any chutney or sambhar.

Note:

• Adjust the quantity of water in the batter depending upon the water absorbed by semolina. It should be of pouring consistency.
• You may use grated carrot or cabbage for topping as well.

Baked Samosa

Samosa is one of the most popular snack of north India. It is a triangular shaped crisp and flaky pastry filled with spicy and tangy potato filling. The list of choices available for the filling is endless. It can be served at small get togethers like high tea or kitty parties alongwith a hot cup of tea or coffee. These are generally deep-fried but today i made them baked brushing a very little amount of oil on these and they came out very crisp and flaky.
Shaping these samosas becomes a fun activity for my 8-year old daughter who is always keen to know what i am making and will always accompany me in the kitchen.
So, try these healthy yet delicious samosas and am sure you will not miss the deep fried ones.

Ingredients:
For the pastry cover (dough)

• all-purpose flour (maida)
• 1/2 tsp salt
• 1/2 tsp carom seeds (ajwain)
• clarified butter or ghee
• water as required

For the filling:

• 6-7 potatoes (boiled and peeled)
• 1/2 cup green peas
• 1-2 green chillies
• 1/2 cup green peas
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1 tsp mango powder
• 1 tsp rock salt
• salt to taste
• coriander leaves chopped
• 10-12 raisins
• 10-12 cashew nuts
• 1 tbsp oil
• oil for deep frying

METHOD:

1. Firstly, mix the ingredients of the covering and make a hard dough. Cover and let it rest for 30 min. 
2. Heat oil in a pan, add cumin seeds and let it splutter. Add green peas and green chillies and cook for few min. add roughly mashed potatoes, raisins and cashewnuts and all the spices. Mix well. 
3. Divide the dough into lemon sized balls and roll out a thin roti. Cut the roti in two halves. now take one semicircle and make a cone, place a tablespoon of filling in the centre and apply little water to seal the open edges carefully and give the shape of a samosa.
4. Lightly brush all the samosas with very little oil and bake for 30-35 min. in a preheated oven at 200 degree celcius.
5. Serve hot with the coriander chutney or tomato ketchup.

Note:

• Do not over knead the dough of samosas else they will not be flaky and crisp.
• You may deep-fry these samosas instead of baking.

Instant Bhature

Chhole Bhature is the most famous north-indian breakfast. But making bhaturas at home requires a lot of patience and practise. Today, i am going to share my quick and easy recipe for making instant bhaturas which come out exactly like the ones we eat outside.  The addition of semolina keeps the bhatura puffed up for longer and gives a nice texture.

Preparation time: 5 min.
Passive time: 30 min.
Cooking time: 10 min.
Cuisine: North-indian (punjabi)
Type: Breakfast
Serves: 3-4

INGREDIENTS:

• 2 and 1/2 cups all-purpose flour (maida)
• 1/2 cup semolina (sooji/rava)
• 1 tsp sugar
• 1/2 tsp salt
• 1tbsp oil
• 1-1.5 cups soda water/carbonated water (to knead)
• oil for deep frying

METHOD:

1. In a mixing bowl, take maida, sooji, sugar, salt and oil. Mix well.
2. Gradually add soda water and knead like chapati dough.
3. Cover the dough and leave for 30 min.
4. Apply oil on your hands and divide the dough into equal-sized round balls or portions.
5. Heat oil in a heavy-bottomed pan for frying.
6. Roll out the flattened round ball into an oval or round shape.
7. Gently lift the rolled out bhatura and slip into the hot oil.
8. Press the centre of the bhatura with a slotted spatula using light strokes, bringing the hot oil over it. This ensures puffing up of the bhaturas well.
9. Deep fry till nice golden colour.
10. Serve hot with punjabi chhole and pickle.

Mushroom Quiche

Quiche is a classic french dish with an open pie crust filled with egg and cheese custard along with cooked vegetables or chicken. It can be eaten hot or cold, during breakfast, lunch or dinner depending upon personal taste or preferences.
This is the first time i made a quiche and it came out so well and was liked by all.. the crust came out so flaky and the mushrooms and cheese combination was worth a try.

INGREDIENTS:

For the pastry crust:

• 1 cup all-purpose flour
• 75 gm butter (chilled)
• 1/8 tsp salt
• 3-4 drops vinegar or lemon juice
• 2-3 tbsp chilled water

For the filling:

• 2 cups mushroom (chopped)
• 1/2 tsp garlic (crushed)
• 1 tbsp lemon juice
• 2 eggs
• 3/4 cup fresh cream
• 1/2 black pepper
• salt to taste
• 2 tbsp parsley or fresh coriander
• 100 gms mozzarella or cheddar cheese (grated)

METHOD:

For the pastry crust:

1. Mix together all-purpose flour, salt and butter using finger tips.
2. Add vinegar or lemon juice and mix gently.
3. Do not knead the dough, lightly bring together using chilled water.
4. Cover with cling film and refrigerate for atleast 30 min.
5. Roll out the dough and transfer to the pie mould.
6. Gently cover all the edges completely and trim the extra edges.
7. Lightly prick using a fork.
8. Blind bake for 10-15 min. at 180 degree celcius.

For the filling:

1. Heat olive oil and add garlic, stir for few sec.
2. Next, add mushrooms and cook till light golden in colour.
3. Add lemon juice and remove from flame.
4. In a bowl, beat eggs and cream together.
5. Add salt, pepper and parsley, mix well.
6. Add cooked mushrooms into the egg mixture.
7. Put about 2 tablespoons of filling on the base of the baked crust.
8. Pour the filling over the cheese and top with some more cheese.
9. Bake in a preheated oven at 200 degree celcius till cheese melts and the crust gets nice golden brown in colour.

Dahi Vada/ Dahi Bhalla

Dahi vada or dahi bhalla is a famous north-indian snack which is made generally during the time of festivals. These are fried or non-fried lentil fritters which are dipped in creamy yoghurt alongwith few condiments. These can be made in a variety of ways, either with udad dal or moong dal or a combination of both in variable quantity.

INGREDIENTS:

For vadas:

• 3/4 cup udad dal (soaked for 4-5 hrs)
• 1/4 cup moong dal (soaked for 4-5 hrs)
• 1 tbsp ginger+green chilli paste
• a pinch of baking soda
• oil for deep frying

For spiced yoghurt:

• 3cup yoghurt
• 1.5 tbsp sugar (powdered)
• 1 tsp cumin powder
• 1 tsp chaat masala
• a pinch of red chilli powder
• saunth chutney as required
• coriander chutney as required
• few coriander leaves for garnish
• a pinch of hing (asafoetida)
• salt to taste
• water as required

METHOD:

1. Drain the soaking water completely and transfer the soaked dal into a grinder of a food processor.
2. Add rest of the ingredients for Vada except for baking soda. Add up to ¾ cup of water (slowly add more if needed). Grind it into a thick smooth paste. Transfer the lentil paste into a medium sized mixing bowl. 
3. Add baking soda and now using your hand or a whisk, whisk the paste vigorously rotating your hand in a circular motion in one direction. This helps making the paste light.
4. Heat oil in a deep fryer. Drop a dollop of Urad Dal paste (about the size of a small lemon) on your palm. Shape it into a circle. 
5. Carefully slide the vada into the deep fryer. Fry until its golden brown in color. 
6. Before serving let the fried vada soak in water for 3-5 minutes. Then lift it in one hand and give it a light squeeze with the other squeezing excess absorbed water out. Place them on a serving dish.
7. For spiced yogurt (or dahi) – Mix all the ingredients together in a big mixing bowl. 
8. Pour as much spiced yogurt as you like over the vadas. Garnish with cilantro and serve.

NOTE:

• Add as little water for grinding as possible, enough for the bladed to run smoothly.

Masala Dosa

Masala dosa is a staple dish of south india, but it is very common in north indian restaurants. The crispy rice and lentil crepes stuffed with spicy and tangy masala potato filling makes it a favourite of people from all walks of life.

I ususally make the batter in large quantity and then enjoy idlis, dosas and uttapams with the same batter. The only difference among all is the consistency of the batter, that i will discuss in my future posts on idlis and uttapams.

Preparation time: 8-10 hrs
Cooking time: 20 min.
Type: Main-course
Cuisine: South-indian
Serves: 4-6

Ingredients:

For dosa batter:

• 2 cups rice
• 1 cup udad dal (split black lentils)
• 1 tsp fenugreek seeds
• 3 cups water
• 1 tblsp salt

For potato filling:

• 1 kg potatoes ( boiled, peeled and mashed)
• 1 cup onion ( chopped)
• 1 tsp mustard seeds
• 2-3 green chillies
• 10-12 curry leaves
• 1/2 tsp turmeric powder 
• 1/2 tsp red chilli powder
• salt to taste
• 1 tblsp lemon juice
• 2 tblsp oil
• few coriander leaves (chopped)

Method:

For dosa batter:

1. Rinse and soak all the ingredients in enough water for 6-8 hrs,
2. Grind coarsely in a mixer grinder.
3. Cover and let the batter ferment overnight in a warm place. After fermentation the batter will be light and fluffy and almost double so the bowl should be large enough to accomodate it.
4. Add salt when making dosas.

For potato filling:

1. Heat oil in a pan, add mustard seeds and let it splutter
2. Add green chillies and curry leaves.
3. Next, add onions and cook till translucent.
4. Add all the spices and mashed potatoes, mix well.
5. Cook for 2-3 minutes and finally add lemon juice and coriander leaves.

Preparing masala dosa:

1. Heat non-stick tava, smear some oil and sprinkle few drops of water.
2. Wipe out with a kitchen towel.
3. Take a ladleful of the fermented batter and spread in a circular motion making thin and round dosas.
4. Apply some oil on the sides and top of the dosa and let it cook till the edges are golden brown.
5. Now put the prepared potato filling in the center and fold the dosa making a semi circle.
6. Serve hot with sambhar and coconut chutney.

Note:

• Add salt when making dosas in the required quantity of batter only and refrigerate the leftover unsalted batter.