Instant Dhokla

Instant Dhokla is a very simple dish and can be prepared in no time. You don't need to buy any store baught instant dhokla powder. You just need to have Besan flour. Besan flour is a basic ingredient which will be always available at your pantry. So when you bored of preparing time taking recipes, this is the perfect one to prepare since it hardly takes 8 to 10mts of time. Also it does not need any kind of grinding or fermentation process. So let's have a look at the recipe now....

Ingredients:

Besan flour- 1 cup

Water- 1/2 cup or as required

Salt- 1/2 tsp

Oil- for greasing+ for tempering ( 1tbsp)

Yellow colour or Turmeric powder- 1/2tsp

Grated coconut- 1tbsp

Red chillies- 3 no

Coriander leaves- 1tbsp chopped

Curry leaves- 1 spring

Cooking soda- 1/2 tsp

All you need: A microwave safe bowl and lid, mixing bowl and spatulla, non stick pan.

Preparation time: 10 mts

Serves- 3 people.

Method:

1. Take besan flour in mixing bowl, add salt, yellow colour or turmeric, cooking soda and mix well.

2. Now add water little by little, keep stirring as well to avoid lumps. The batter should have pouring consistency (without any lumps).

3. Grease the microwave safe bowl by adding 1tsp of oil and spread all over.

4. Now pour the besan flour mix, spread well, cover with microwavable lid and mirowave it for 4mts and give 3mts standing time.

5. Meanwhile, heat 1tsp of oil in a non stick pan, add mustard seeds, jeera, curry leaves, red chillies and fry a minute. And cool it to room temperature.

6. After 3mts of standing time, remove the prepared dhokla cake from microwave and take into a separate plate. Cut into desired shapes (square or diamond shapes).

7. Now add tempering on dhokla slices, Toss it properly and let the tempering to coat all the dhokla slices well.

8. Garnish with grated coconut and chopped coriander leaves.

That's all. The yummy Instant Dhokla is ready to be served. It tastes good when you serve hot.

Tip:

The time may vary from one to other microwave. So after 3 0r 4mts, Just open the lid and dip in a fork in the dhokla cake and remove soon, so if fork comes out neatly without sticking its when you stop micowaving it and give 2mts standing time.

Thanks for watching my recipe. Hope you all enjoy this with your family members. Bye.

Sabudana and Vermicelly Kheer- My Blog's 1st Anniversary Celebrations

I am very glad to announce that my blog completed 1 successful year by today. I am very happy about that. I felt very much excited when I started blogging last year. I have posted 125 recipes by today. Feeling great about that. Yet to post many heallthy and super delicious recipes. Thanks one and all for watching my blog and thanks for your support. I promise that I will post good recipes in future. I should thank my hubby 'Pavan' for supporting me and encouraging me to start posting the recipes.

So I am celebrating my blog's first Anniversary with Sabudana and vermicelly kheer. This is a yummy sweet and can be prepared in no time.

Ingredients:
1. Sabudana- 1/2 cup

2. Vermicelly or semiya- 1/2 cup

3. Milk- 3 cups

4. Sugar- 1 cup

5. Ilachi powder- 1 tsp

6. Ghee- 2 tbsp

7. Cashew nuts- 2 tbsp broken

All you need- A heavy bottomed vessel, a steel spatulla, a non stick pan.

Preparation time: 20mts

Serves- 4 people

Preparations:

1. Roast vermicelly by adding 2 drops of ghee till it starts changing its colour. Take into a separate bowl and cool it.

2. Wash and soak the sabudana about 2 to 4 hrs in water.

3. Roast broken cashew nuts and keep aside.

Method:

1. In a heavy bottomed vessel, boil the milk by adding ilachi powder.

2. When the milk is boiling, add sugar, stir with spatulla and let it melt well. Stir ocassionally.

3. Add roasted vermicelly and drained and soaked sabudana, add ghee. Mix well.

4. Let it cook for 6 to 8mts or till the vermicelly is tender.

5. Add fried broken cashew nuts and turn off the stove.

6. Check for the sweetness. Add sugar if necessary.

Let it cool. Refrigerate about 1hr and serve chilled. You can also add dry fruits like raisins or pista and serve.

This is a very good dessert.

Hope you all enjoy this recipe. C U soon with a very good recipe.

Once again thanks everyone for your support. Bye...

Carrot Pickle

This a very crunchy and spicy pickle. You can also add cauliflower florets or beans to this recipe which is called mixed veg pickle. But now I am preparing simple Carrot pickle. Carrots remain crunchy and pickle becomes tasty after setting it for 8to 10 hours aside before serving. This can be preserved about a week of time.

Ingredients:

1. Carrots- 1 cup (chopped into 1 inch cubes)

2. Chilli powder- 1/2 cup

3. Mustard seeds powder- 1/4 cup

4. Fenugreek seeds powder- 1 tbsp

5. Salt- 1 tbsp or to taste

6. Oil- 1/2 cup

7. Garlic- 1 tbsp crushed

8. Lemon Juice- 2 tbsp or as required

Tempering:

1. Mustard seeds and jeera- 1 tsp each

2. Turmeric- pinch

3. Hing- pinch

4. Garlic- 4 big pods

5. Curry leaves- few

6. Red chillies- 3 no

Preparations:

1. Wash, peel and slice the carrots into inch slice cubes and pat dry them with a napkin.

Method:

1. Dry roast the mustard seeds and fenugreek seeds, cool them and grind them into fine powder.

2. Peal garlic and crush it finely.

3. In a bowl, add red chilli powder, ground mustard seeds and fenugreek powder, crushed garlic, salt and mix well.

4. In a pan, heat oil, add mustard seeds when they crackle, add jeera, hing, curry leaves, red chillies, chopped garlic slices, turmeric and fry a minute. Cool the tempering to room temperature.

5. Once its cooled add the tempering to spice mix and mix well.

6. Add sliced carrots into it, add lemon juice and mix everything well.

7. Now the carrot pickle is ready. But set it aside about 8 to 10 hrs. So that the carrots will abosorb all the sour taste from lemon and spicy taste from rest of the ingredients.

Serve with plain rice or chapathi or curd rice after 8hrs.

Let me know your suggestions and opinion on this recipe. Bye..

Curd Rice or Perugu annam

This is a recipe for Curd rice or yogurt rice. Very flavorful and mouth watering dish. Kids love this recipe. You can add dry fruits or pomagrante seeds or grated carrot to this recipe which makes this even more tasty and colourful. It can be prepared with left over rice also. This is a easy bachelor recipe.

The pictures are posted step by step.

Ingredients:

Cooked white rice- 1 cup

Oil- 1tbsp

Hing- pinch

Mustard seeds and jeera- 1tsp each

Urad dal and channa dal- 1tbsp each

Curry leaves- few

Whole pepper corns- 10 no

Red chillies- 3 to 4 no

Salt- to taste

Yogurt or curd- 1 cup or as required

Cashew nuts- broken 1 tbsp

Grated carrot- 1 tbsp (Optional).

Coriander leaves- 1tbsp chopped

Pepper powder- 1/2 tsp (optional)

Ground nuts- 1 tbsp (optional)

Preparations:

1. Wash and soak the rice about 15mts and cook the rice by adding 2 cups of water to 1 cup of rice. Cool it.

Method:

1. In a pan, heat oil, add hing, mustard seeds when they crackle, add jeera, curry leaves and fry.

2. Add urad dal, channa dal, ground nuts, red chillies, whole pepper corns and fry till the dal's change to golden colour.

3. In a bowl, take cooked rice, add yogurt, pepper powder and salt and mix everything well. Let them cool to room temperature.

4. At this point of time, you can also add grated carrot or pomogrante seeds or fried cashews to this rice, mix well.

5. Now add cooled tempering to curd rice, mix well and check the seasoning.

garnish with chopped coriander leaves and serve with pickle or as it is.

Tip: This goes well with lemon pickle or ginger pickle.

Thanks for watching my recipe. Please let me your comments on it. Thanks. Bye.

Lemon Rice or Nimmakaya Pulihora

Lemon Rice is a super delicious recipe with sour taste. This is prepared mainly in festival days as a Prasadam to god.. Its simple to prepare but very tasty as well. I consider this is a bachelor's recipe. This dish can be prepared with left over rice also..

Ingredients:

1. Cooked white rice- 1 cup

2. Oil- 1tbsp

3. Mustard seeds and jeera- 1 tsp each

4. Urad dal and channa dal- 1tbsp each

5. Curry leaves- 1 spring

6. Ground nuts- 2tbsp

7. Turmeric- 1/8 tsp

8. Hing- pinch

9. Salt- to taste

10. Red chillies- 4 no

11. Green chillies- 1 no

12. Coriander leaves- 1 tbsp chopped

13. Lemon juice- 2tbsp or per taste..

Preparations:

1. Wash and soak rice about 15mts and cook rice (Add 2 cups of water to 1 cup of rice).

Method:

1. Heat oil in pan, add mustard seeds when they splutter add jeera, turmeric powder, curry leaves and fry.

2. Add hing, urad dal, channa dal, ground nuts and fry till all the dal's gets golden colour.

3. Add red chillies, fry. Add cooked rice, salt and mix well.

4. Cover with the lid and cook abt a minute.

5. Turn off the stove, add lemon juice, mix well and check the seasoning.

Garnish with coriander leaves and serve hot.

The simple and delicious Lemon Rice is ready.

Hope you all enjoy the recipe. Thanks. Bye.