Khaman Dhokla With Green Chutney

 Hi everyone… Though I am librarian by profession and surrounded by books , but my passion lies for cooking and serving  . Last few days , I am active on Chef at Large (Food Group On Facebook) which gaved me new boosting to learn new recipes from all over the states as well as countries. Here is one of the authentic recipe of Instant Khaman dhokla . Thanks to Pallavi Jain Dhadda. Tried and Tasted recipe  .

INGREDIENTS FOR MAKING DHOKLA:

FOR BATTER :

BESAN FLOUR	1 ½ CUP
CURD	1 /2 CUP
SALT	AS NEEDED
GREEN CHILLI	1 TSP PASTE
TURMERIC POWDER	A PINCH
SUGAR	1 TBSP
ENO FRUIT SALT	1 SACHET
LEMON JUICE	2 TBSP
OIL	1 TBSP
GINGER	1 TBSP GRATED
FOR TEMPERING
OIL	2 TBSP
MUSTARD SEEDS	1 TSP
CURRY LEAVES	10-15
WATER	¼ CUP
SUGAR	1-2 TBSP
LEMON JUICE	1 TBSP
CILANTRO	2 TBSP
SESAME SEEDS	1 TSP
SALT	PINCH

Method:

• In a wide vessel for batter  add the besan, curd, ginger grated, green chilli paste, turmeric powder, salt , sugar and lemon juice and mix well without any lumps.
• Add water and make batter of flowing consistency. Not too thick nor too watery. Keep aside.
• Now grease the microwave safe dish with some oil. Leave enough space for batter to rise.
• Now add ENO and quickly mix and pour it into the microwave safe container. Don’t fill it completely.
• Immediately microwave it on high power for 4 – 5 mins. The time taken to cook may vary because of different companies microwaves.
• Keep checking dhokla with toothpick.
• After its done let it cool completely before tempering it.
• For tempering heat oil , add mustard seeds . once the seed splutters put in slit green chilles(its optional) and curry leaves.
• Add water and let it boil for a minute and then add sugar and salt.
• Take off the gas . After it cools down add lemon juice .
• When dhokla gets cools , cut in pieces and later add tempering.
• Garnish with Cilantro and Fresh Coconut.  

 RECIPE FOR GREEN CHUTNEY

When RAKS posted the recipe for green chutney i was so tempted to try this . It turned out well and tasted yum with the dhoklas.

INGREDIENTS:

CORIANDER LEAVES	1/2 CUP
MINT LEAVES	1/2CUP
GARLIC	3 PODS
GREEN CHILLI	2 NOS.
CHAT MASALA	1TSP
ONION	1/2 NO.
SALT	AS NEEDED
LEMON	1/2

METHOD:

·                     Grind the leaves along with the chilli, chat masala ,salt and onion into a fine paste.

·                     Add the lemon juice to it and mix well.

Easy Microwave Cake

Chocolates are a big weakness and the other day when I saw this easy Oreo Biscuit  cake recipe at Apy Cooking that can be made in a minute , so myself  and chef amrita  just couldn't wait.  Here's a quick and easy recipe .

Ingredients:
19 oreo biscuits ( so one big pack and 4 more biscuits)
1 cup milk
3 tbsp sugar
Plain Eno 3/4th tsp or baking powder
Melted Chocolate

Method:

1. In a blender put in the oreo biscuits (full biscuits wit cream) sugar and milk. Give it a good blend.

2. Grease a borosil bowl with olive oil or butter n keep aside.

3. Now mix the Eno/baking powder in the chocolate mix n immediately pour the batter in the bowl.

4. Put it in the Microwave on simple microwave mode for 5 minutes.Take it out and let it rest for 15 minutes.

5. Lastly spread melted chocolate on top of the cake. Once done enjoy with ice cream!!!

Note: If you are using a pressure cooker, bake it for 20 mins without whistle.

Yummmmmmyyyyyy with Icecream..........!!!!!!!!!!!!!!!!

Tip:  *  How to know when your cake is done?
        *  If you insert a toothpick into the center of the cake, it should come out clean . 

Book Review

Title :           Wings of Fire: An Autobiography

Author:      A.P.J. Abdul Kalam ,  Arun Tiwari 

Publisher: Universities Press (1999)

Cost:             Rs 275/-

ISBN:           978-8173711466

About the Book

Wings of Fire is an autobiography of Bharat Ratna Dr. A P J Abdul Kalam, former President of India  It was written by President Kalam and Arun Tiwari. The autobiography first published in English, has so far been translated and published in 13 languages.

Life of Dr. APJ Abdul Kalam and his achievements is a living example for millions of youth. At this age also he is the perfect youth icon. Missile man of India, man of true visionary, after completing his tenure decided to pen down his experience, not only to give the credit to his seniors but to inspire the youth of country by giving example from his life. Whatever the circumstances are, everyone can touch the epitome of success. Kalam is a true visionary who gave the country the vision of becoming a developed nation by year 2020. He lays emphasis on the youth being the ambassador of this vision.

This book is considered as a Bible for every student and youth of the country and has been adopted in compulsory reading list in many schools and universities.

Apart from the very indicative title, the chapters of the book are also touching –orientation, creation, propitiation, and contemplation.

Orientation contains 32 years of his early life – days as a child, going through adolescence and getting into rocketry. His description of the people, who shaped his life, interweaving religion and education, is a charming part of the book that almost nobody would miss reading.

Chapter 2 entitled ‘Creation’ describing the next seventeen years till 1980 covers his struggle at ISRO going from one-engineer-amongst-many to the successful project director of SLV bringing pride to the nation through the technological achievement of putting a satellite in the orbit.

The next ten years are set out in chapter 3. These constitute the outstanding accomplishments at DRDL. The way he transformed the laboratory from one which had a weak heart with little confidence to one which felt a sense of strong self-esteem and could feel proud by contributing developed missile systems to the services, is a remarkable saga.

The last chapter entitled ‘Contemplation’ contains a condensation of ideas and thoughts arising out of his colourful life, the awards that he received (the highest honour, namely Bharata Ratna that he received does not find a mention in this book) and some messages for the future generation.

The name APJ Abdul Kalam in itself commands respect. And this book is just a glimpse of the reasons behind that. The autobiography is a must read as many number of times as you can. Or better to read it slowly and in peace.
And do keep an highlighter with you. On every other page you will find such beautiful observations and teachings that you will want to highlight it to read again.

In short, its not only a must read but a must keep and must cherish book.

Bharli Vangi ( Stuffed Eggplants ) - Maharastrian Recipe

Bharali Vangi  or stuffed eggplant is a traditional Maharashtrian dish and it is toped ranked menu for many functions and weddings in Maharashtra. Every family has a twist on it, and will taste different from place to place. Today I am sharing easy recipe which is huge hit in my family .

Ingredients:
6 to 8 small Eggplants
1/2 to 3/4 cup fresh grated Coconut
3 to 4 tbsp roasted peanuts powder
1 tsp Red chili powder
1 tsp Sesame seeds powder (lightly roast and then make powder)
1/2 tsp Cumin Powder
1/2 tsp coriander powder
2 tsp Goda Masala (Maharashtrian Masala)
2-3 tsp grated Jaggery
3 tsp Tamarind Pulp
For Tempering: 1/8 tsp Mustard Seeds, Pinch of Asafoetida powder, ½ tsp Turmeric Powder
Salt to taste
3-4 tsp Oil

Method:
1) To prepare the stufiing, add coconut, roasted peanuts powder, Sesame seeds powder, Goda Masala, red chili powder. Mix them well. To make a fine paste grind the mixture well.

2) Mix Tamarind Pulp and grated jaggery. Put this mixture to ground ingredients. Add salt and coriander-cumin powder and mix well.

3) Wash eggplants. Hold the eggplant vertically and give 2 slits. It should look like plus sign (+). Do not cut through the eggplant into pieces. Now stuff these eggplants with the mixture. Keep 3-4 tbsp mixture aside for gravy.

4) In a wok, heat 3 tbsp oil. Temper with Mustard seeds, Asafoetida Powder, Turmeric Powder, Red chili powder. Add the mixture kept aside for gravy. Add little water and salt. Place eggplant very carefully. Keep the heat on medium. Cover the wok with lid. Let the eggplants cook on the steam. Change the position of eggplant after 4-5 minutes. Do not let the gravy dry out. So add little water as required.

5) Use knife to check whether Eggplants are done.

Once cooked thoroughly, serve hot with Bhakari or chapatti.

Tips:
1) While buying eggplants, choose fresh and small eggplants. These cooks little faster and taste really good.
2) If you don’t have time to cook eggplants in the wok. You can pressure-cook them.
3) You can add chopped onion. After adding tempering items, fry onion till it becomes translucent. Then add eggplants.
4) Sometimes, even though knife pierces through the eggplant, it tastes uncooked. Therefore, if the knife is getting through the eggplant, then open it slightly and check whether gravy is soaked well inside the core. If you find it little white, then let them cook few more minutes.

Stuffed Mirchi Fritters

Stuffed Mirchi Bajji   

Stuffed Mirchi bajji  is a deeply fried crispy snack recipe. I fondly remember the awesome moments, that we made  the spicy Bajjis with a combo of piping hot Chai on rainy evenings. 

In this easy recipe, the long green chillies are stuffed , coated with besan flour mixture and deep fried in hot oil until crisp. The batter consistency is very important for preparing nice , crispy Bajji’s..

Ingredients:

A. For Stuffing:

·         Long green chillies - 6 or 7

·         Potatoes                  - 2

·         Green chilly              - 1

·         Coriander leaves       - handful

·         Red chilly powder          - ½ to 1 tsp

·         Coriander powder           - ¾ tsp

·         Hing                         - a pinch

·         Chat masala powder      - ½ tsp

·         Saunf powder                - ¼ tsp

·         Salt to taste

B. To prepare Bajji Batter

·         Besan flour               - 1 cup

·         Rice flour                 - ¼ cup

·         Turmeric powder            - a pinch

·         Red chilly powder          - ½ tsp

·         Baking soda             - a pinch

·         Salt to taste

·         Oil to fry

Method:

To prepare the Stuffing:

1.     Pressure cook the potatoes, till soft.

2.     Peel the skin & mash the potatoes finely in a bowl.

3.     Add sliced  green chillies and fresh coriander leaves

4.     Now add red chilly powder, coriander powder, hing, salt , chaat masala pwd & saunf pwd,

5.     Mix it well & keep aside.

6.     Spicy stuffing is ready..!

 To prepare the Bajji batter:

1.     In a bowl, add besan flour, rice flour, turmeric pwd, red chilly pwd. baking soda & salt.

2.     Sprinkle water and make a thick bajji batter. ( The batter consistency should be thick like idly  batter ).

3.     In a fry pan, add oil and heat it.

4.     Now, make a slit lengthwise  in all the Chillies.

5.     Stuff the above besan mixture inside and close it.

6.     Dip the stuffed peppers into the batter.

7.     Deep fry it in hot oil.

8.     Keep the flame in low medium and cook the bajji , until it attains nice brown color on both sides.

9.     Drain and keep aside in a kitchen tissue.

 Delicious Mirchi Bajji's are ready..

10.  Serve hot with green chutney & tomato ketchup

  It makes a lipsmacking combo with piping hot coffee or chai in a rainy evening too..:)