Wednesday, March 31, 2021

Moong dal dhokla | Instant moong dal dhokla without rice

Ingredients ( for 2 person)
Yellow split mung beans - 1/2 cup,
Water - 1/2 cup,
Turmeric powder - 1/8 tsp,
Sugar - 1/2 tsp,
Salt - to taste,
Lemon juice - 1/2 tbsp,
Eno fruit salt - 1/2 tsp,
Peanut oil - 1/2 tsp.

For tempering 
Oil - 1 1/2 tbsp,
Dry red chilli - 1,
Mustard seeds - 1/4 tsp,
Cumin seeds - 1/8 tsp,
Asafetida - 1/8 tsp,
Sesame seeds - 1/2 tsp,
Curry leaves - 5-6,
Water 1/4 cup,
Powdered sugar - 1 tbsp, 
Salt - to taste,
Coriander leaves - 2  tbsp.



Method
Take yellow split mung beans lentils and wash well for couple of times.


Add enough water and let it soak for 3 - 4 hours.


Drain all the water.

In a mixer jar, add soaked lentils along with water. Grind into fine paste.


Grease container with enough oil and set aside.


Put steamer on medium high flame, filled with water (level of water should not touch the plate and amount of water is depending on size of steamer). Place greased container and cover.


Transfer prepared paste into a mixing bowl followed with turmeric powder, salt, sugar, lemon juice and peanut oil. Mix well. 


Now add eno fruit salt followed with 1/4 cup water. Mix well. 


Immediately transfer into greased container. 


Steam covered  for 10 to 12 minutes or until pricked knife comes clear over medium high flame. 


Now take out plate and let it cool down for 5 - 8 minutes. 


Cut in square or diamond shape.




For tempering 
In a pan heat peanut oil over medium flame. Add dry red chilli followed with mustard seeds, cumin seeds, asfetida, curry leaves, green chilli, sesame seeds and coriander leaves. Saute for few seconds.


Now add water followed with salt and sugar. Mix well. Give it a boil. Take out from the heat.


Evenly pour prepared tempering all over steamed dhokla, as per given below image. Garnish with some chopped coriander leaves. 




Notes
Eno fruit salt can be replaced by cooking soda.
Batter should not be too thin or too thick, else dhokla will not become spongy.
Adjust amount of ingredients in tempering process as per like.


For video recipe - 



Tuesday, March 23, 2021

Cashew nut cookies | કાજૂ બિસ્કિટ | Kaju biscuits | Cashew nut biscuits

Ingredients
Soften unsalted butter - 1/3 cup,
Powder sugar - 1/3 cup,
Cashew powder - 1 cup,
Baking powder - 1/4 tsp,
Roughly chopped cashew - 2 tbsp,
All purpose flour - 1/2cup.


Method
Take a baking tray and lined it with parchment paper. Keep aside.


Dry roast cashew for 4 to 5 minutes over medium low flame. Remove from the heat and let it cool down completely.


Reserve few and grind rest of the cashew into powder.


Roughly chop reserved cashew in small pieces as per given below image and set aside.


In a mixing bowl, add soften butter along with powdered sugar. Mix well till becomes light and airy.


Sift in all purpose flour and baking powder.


Now add cashew powder along with chopped cashew pieces. Mix well. 


Divide prepared dough into 16 equal size balls. Roll out in round shape. Place rolled balls in baking tray lined with parchment paper. Repeat the process with remaining dough.


Place kaju halves on each prepared ball. Refrigerate for 15 minutes.


Now bake in preheated oven at 350°F for 15 to 18 minutes. Take out from the oven. Let it cool down completely. Store into an airtight container and enjoy.



Notes
Adjust amount of sugar as per taste.
Temperature may vary oven to oven so keep an eye on it while baking.


For video recipe - 



Tuesday, March 16, 2021

Raw banana curry | કાચા કેળાનું ભરેલું શાક | Kachche keleki sabzi | Stuffed raw banana curry

Ingredients
Raw banana - 2.
For stuffing
Coriander leaves (finely chopped)  - 1/3 cup,
Garlic paste - 1 tsp,
Red chilli powder - 2 - 3 tsp,
Coriander and cumin powder - 2 tsp,
Salt - to taste,
Turmeric powder - 1/8 tsp,
Asafetida - 1/8 tsp,
Peanut oil - 1 tbsp.
For tempering
Peanut oil - 2 tbsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/4 tsp,
Grated tomato - 2 - 3 tbsp,
Hot water - 2 - 3 tbsp.



Method
Wash and dry raw banana well. Trim top and bottom parts and peel off the skin.



Cut about 2 inch long pieces as per given below image. Give each piece a lengthwise slit without cutting into two. 


In a bowl, add all the ingredients listed under the header of  "For stuffing" section above. Mix well.
Stuff prepared stuffing into banana pieces.


Heat 2 tbsp peanut oil in a pressure cooker over medium low flame. Add cumin seeds followed with asafetida and stuffed banana pieces.


Mix well. Let it cook for a minute. 


Now add remaining stuffing and mix well. Add grated tomato and mix well. 


Let it cook till oil starts to ooze out. Add hot water and mix well. 


Cover the lid and let it cook over medium low flame for two whistles. Turn off the flame and remove from the heat. Let pressure cooker cools down by itself.


Open the lid and serve with meal.



Notes
Adjust amount of spices as per taste. 
Cooking time may vary as per gas heat and size of pressure cooker.
Grated tomato can be omitted.


For video recipe - 



Wednesday, March 3, 2021

Bhungara bateta | ભૂંગરા - બટેટા | Lasaniya bhungara bateta | લસણીયા ભૂંગરા બટેટા

Ingredients
Baby potatoes - 9 to 10,
Tomato - 1 small,
Garlic - 9 to 10 big cloves  or 18 - 20 small cloves,
Kashmiri red chilli powder - 2 1/2 tsp,
Salt - to taste,
Peanut oil - 3 - 4 tbsp,
Hot water - 2 - 3 tbsp.

For bhungara
Bhungara -  30 - 40,
Peanut oil - for frying.




Method
Steam boil baby potatoes in pressure cooker for 3 - 4 whistle or till it gets well cooked.


Let pressure cooker cools down by itself.



Meanwhile, in a mixer grinder, add garlic cloves followed with salt, kashmiri red chilli powder and tomato pieces.


Grind into paste and keep aside.



Take out boiled potatoes from pressure cooker. Let it cool down to room temperature. Peel off the skin and set aside.
 

Heat oil in a kadai for frying bhungara. 


Fry over medium high flame in batches. 


Take out in a plate lined with paper towel and set aside.


Heat oil in a pan over medium low flame. Add prepared paste. 


Keep roasting and stirring till oil starts to oozing out. 


Now add 2 - 3  tbsp hot water. Mix well.


Now add boiled and peeled potatoes and mix well. 


Cover with lid and let it cook for 2 - 3 minutes over medium low flame. Switch off the flame and remove from the heat.


Garnish with some chopped coriander leaves. Serve with fried bhungara. 




Notes
Adjust amount of spices as per taste.
Adjust amount of garlic as per like.
Use regular sized potato and cut into pieces, if baby potatoes are not available.
If bhungara is not available, serve with pav or bread.


For video recipe -