Corn dhokla cupcakes

                                                                             

I had prepared this dish for an goan foodmania competition last year.I had seen this recipe in Tarla dalal madam's website,but i have made few changes in the proportion of ingredients as per my need.The main innovation in my recipe is i have tried making these dhoklas in cupcakes.

It's a must try healthy recipe for the people who love dhokla,corn and cupcakes! It can be best served for breakfast,tiffin or as evening snack.I know that this simple recipe will win you many praises.Specially kids will love this recipe because of it's attractive shape.

          Ingredients

• For dhokla mixture
• 1 Cup- Sweet corn kernels
• 1 Cup- Rava/sooji
• 1/2 -Cup yogurt/curd
• Salt - as per taste
• 1/2 tsp turmeric powder
• 1 tsp -Green chilli and ginger paste
• 2 -Teaspoon Fruit salt/Eno
• 2-Teaspoon Lemon juice
• 1- tsp oil(for greasing)
• 1/2 cup Water

          For tempering

• 2 tsp-oil
• 1 tsp- mustard seeds
• 1 tsp- white sesame seeds
• 1/4- tsp hing

          For garnishing

• Finely chopped coriander (handful)
• Grated coconut 1 Tablespoon

          Servings (makes around 6 normal size cupcakes)

          Method of preparation

• Make a smooth paste of corn kernels and tranfer it in the bowl.
• In the same bowl add curd,semolina, salt, ginger green chili,turmeric powder paste and ½ cup of water.
• Then add lemon juice and fruit salt.Once you add fruit salt bubbles will start forming on the surface.
• Grease the cupcake moulds with some oil.
• Gently mix it and transfer the batter into cupcake moulds.
• Place the cupcake moulds with batter in steamer and steam for around 15-20 minutes.
• Once they are done check by pricking toothpick in the cupcakes.
• Once it's cooled unmould dhokla.
• Prepare tempering using hing,mustard seeds,sesame seeds, and oil.Pour it evenly on dhokla cupcakes.
• Garnish with coriander and  grated coconut.
• Serve with green chutney.

          Note

• If you don't like to make dhokla in cupcakes you can make it in thali.

          Happy steaming !

Custard vermicelli kheer

I remember i had relished this kheer first time for my cousin's wedding since then i am a big fan of this recipe.You can try this new version of making vermicelli kheer when you are bored of making regular vermicelli kheer.This kheer is very quick to make specially when you have guests at home.You can also think of eating chilled bowl of kheer with a scoop of vanilla ice cream.Today i made this kheer on the ocassion of navratri festival as a dessert.

          Ingredients

• Vermicelli/Semiya - 1 cup
• Milk - 500 ml.
• Raisins - 8-10 
• Cashew nuts - 7-8
• Almonds(chopped) - 5-6
• Ghee - 2-3 tablespoon.
• Sugar - 1/2 cup.
• Custard powder(vanilla flavor)- 2 tablespoon.
• Cardamom powder - 1/4 teaspoon.

          Serves (2-3)
         
          Method of preparation

• Boil milk and keep aside.
• Heat ghee in a pan and add raisins, cashew nuts, almonds and saute it.
• Add seviya and roast till it changes colour to light golden brown.
• Into the roasted vermicelli and nuts add the hot milk carefully in the to avoid splutters.
• Let it simmer for 5 to 7 min.Stir in between.
• Now add sugar and mix well.
• In a bowl add custard powder and water/cold milk and mix well.
• Pour custard powder and water mixture into the pan and stir continuously.
• It will immediately start to thicken.
• Finally add cardamom powder.
• Let it simmer for around 5 minutes.
• Serve warm or cold as per choice.

          Note

• If you feel custard kheer is thickened after cooling you can add some milk and mix nicely.
• In this kheer i have used vanilla flavor custard powder but you can also try mango or raspberry flavored custard powder as per your choice.

          Happy cooking !

       

Eggless rava cake

My aai had prepared this cake which was shown on some Tv show.It was so yummy that i borrowed recipe from her as i am always after healthy recipes for my blog.I also personally like eggless cakes more.

Aai had prepared this cake in pressure cooker but i preferred to bake it in my oven.You can choose the method of baking as per your convenience.This cake is eggless as well as without oil.This cake can be served for breakfast or as evening snack and also can be perfect for kid's tiffin.

          Ingredients

• 1.5 cup Rava/Semolina
• 1 tsp Baking soda
• 1 cup Milk
• 1 cup Sugar powder
• 2-3 tbsp Ghee
• 1/2 cup Curd
• 1 tsp Vanilla Extract

          (Serves 3-4)

          
          Method of preparation

• You can bake this cake in two methods ,one is in oven method and second in pressure cooker method.I will explain both the methods in detail.
• Prepare cake mix first 
• In a bowl mix nicely rava,milk,sugar powder,ghee,vanilla extract,curd and baking soda.
• Mix nicely using whisk or hand blender and keep aside.
• Pour the cake mixture in a greased cake pan.

          
         Cooker method

• You have to preheat the cooker to start the process.
• For this place a stand inside the pressure cooker and put the lid on without whistle and gasket.
• Switch the gas onto high heat for around 15 mins.
• Place the cake pan with cake mixture in preheated pressure cooker.
• Cover the lid (without whistle) and bake in the preheated pressure cooker for 50-60 mins on medium flame.
• Insert toothpick to check for properly baked cake.If the toothpick comes out clean it means cake is perfectly done.

          
         Oven method

• Preheat the oven at 180 degree celsius then tranfer the cake pan in the oven.
• Bake the cake at 180 degree celsius for 40-45 mins until a toothpick inserted in the centre comes out clean.

          

          Note

• While baking cake in pressure cooker check the size of cake pan.Prefer the pan which fits nicely in your pressure cooker.
• If you wish you can add chopped almond,cashewnuts,tooti frooti or chocochips as per your choice to make it more tasty.

          Happy baking !

Dahi bhindi

Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce.Dahi Bhindi is simply delicious, and easy to make.This goes well with Jeera Rice,or paratha.
This dish is made in south indian style.It's my personal favorite.

As i have already mentioned in my other posts i am a great fan of Tarla dalal madam and this is her recipe.Even though the basic ingredients is same like her recipe,i have made necessary changes in ingredients proportions and method of preparation as per my need.

         Ingredients

• 2 cups okra(cut into 1/2"pieces)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 2 red bedgi/kashmiri chillies(broken into pieces)
• 5 to 6 curry leaves
• 1 medium onion(chopped)
• 1 medium tomto(chopped)
• 1/4 tsp asafoetida (hing)
• 1/2 cup fresh curds (dahi)
• 3 tbsp oil
• 1 tsp sugar
• salt to taste

          Make paste using following ingredients

• 1 tsp chilli powder
• 1/2 tsp turmeric powder 
• 1/4 cup freshly grated coconut
• 2 tbsp broken cashewnuts

          Serves (2-3)

          Method of preparation

• Clean and cut the okra in 1/2 inch pieces.
• Apply little salt to it and mix nicely.
• Heat the oil in a pan and saute the okra in oil.
• Shallow fry on medium flame until crisp.Remove it from pan.
• Heat the oil again and give tempering with hing,cumin seeds,mustard seeds, urad dal, red chillies and curry leaves.Saute for a while.
• Add the onions and saute until it is golden brown in colour.
• Add the tomatoes and saute for 2-3 minutes then and paste made using coconut,chilli powder, turmeric powder,and cashewnut.Mix well together.
• Add the sauted bhindi and cook for a few minutes on medium flame.
• Also add some sugar to the mixture.
• Add 1 cup of water to the curds, beat well and add it to the mixture.
• Add salt and cook for around 5 minutes.
• Serve hot.

          Note

• You can even deep fry bhendi till it becomes crisp but i feel shallow frying is the healthy option.
• I had applied some salt to bhendi while frying so adjust salt accordingly after adding curd.

          Happy cooking !

Tandoori roti in bread toaster

 


Tandoori Roti is an Indian unleavened whole wheat bread traditionally made in a clay oven or tandoor.Normally we eat tandoori roti in restaurants however it is not feasible solution to have and maintain the tandoor oven and hence there has been several clever ideas to prepare it.One such idea is to make roti in bread toaster.

I saw this thrifty roti making technique while surfing on google and gave it a try.The roti cooked in toaster would not have the same texture as baked in restaurants or tandoor oven but still an easy option to satisfy the strong craving of roti.These healthy rotis can be served with any gravy based veg or non veg dish.You can also apply butter to turn the simple roti to butter roti but it's completely optional.
                                                                             
                                                                                                                                                                                                                                                  
                              
     
          Ingredients

• 2 cups wheat flour/atta
• salt to taste
• 1 tbsp oil
• water as required(to knead)
• wheat flour/atta to dust 
• 2-3 tbsp butter for brushing (optional)

         (Serves 3-4)

                                                                            

 

        

          Method of preparation 

• In a large mixing bowl take 2 cups of wheat flour.
• Then add salt to taste.
• Add  1 tbsp of oil to the mixture.
• Combine all the ingredients well.
• Add water as required and knead for 5-10 minutes to form the soft dough.
• Cover with the moist cloth and rest for 20 minutes.
• After 20 minutes again knead slightly,making sure the dough is smooth and soft.
• Pinch a small ball sized dough.
• Make a ball and flatten it slightly.
• Dust with wheat flour before rolling.
• Roll the dough slightly thick to around 4-5 inch diameter.(depending on the size of toaster)
• Place rolled roti on to heated non-stick pan, turn it around when you see brown dots on one side.
• When roti is half done on both the sides transfer the half cooked roti into the toaster and turn on the toaster. 
• Keep the meter between 2-3 ,adjust the meter accordingly and it takes the same heat as required to toast the bread.
• Wait till the tandoori roti pops up and puffs up.
• Transfer the roti to plate using the forceps.
• Brush with some butter if you like to make butter roti.
• Serve hot with veg or non-veg gravy dish.

                                                                                                                                                           

                                       

          

          Note

• Add water cautiously to the flour not to make dough too soft.Dough should be hard enough to easily roll the ball with a rolling pin.You can add more dry flour to the dough if you feel dough is very soft.
• Keep rolling the dough balls into Roti while one is cooking on the pan so that next one is ready as soon as you move the first one into the toaster.

          Happy cooking !

Raspberry jam (seedless)

                                                                               


I tried making raspberry jam at home and believe me the taste was really amazing ! What really struck me to make this jam was the vibrant colour of this raspberry jam which was also matched by its vibrant taste.

I have prepared seedless version of jam.You can also prepare jam along with seeds,but the thing is,raspberry seeds are a little annoying to chew.More than tasting the fruit,i keep biting into the seeds.Therefore, I really really prefer the seedless version.It is a little tiring to seperate fruit pulp from seeds but you'll know it's worth all the effort once you taste it.

Lemon juice is added to a jam recipe,it eliminates the need of adding pectin altogether;since lemon has got plenty of pectin in it.Moreover,it also balances the sweetness of fruits beautifully.


          Some of the best  ways you can use the jam are like

• Make a jam smoothie: blend your favorite jam with milk, fresh fruit, and yoghurt.
• Serve marmalade & cream cheese on crackers.
• Liven up any boring original cheesecake with a dollop of jam on top of the cheesecake.
• Spread it between cake layers.
• Gently pour over ice cream for an extra treat.
• A simple pancake or waffle topping
• It makes great gifts - especially homemade!
• Served up some jam with some sliced-up local fruit; simple, but delicious.
• Serve a blob of jam in a bowl of oatmeal for a comforting snack.
• Into plain yogurt add jam for flavoring according to your taste.
• Stir jam into icing for a different and yummy cake topping.
• Fill doughnuts!
• Make jam-filled butter cookies.
• Make a simple Jam Tart! 
• Make a batch of surprise muffins,half-fill the muffin cups, put in a dob of jam, and then cover the jam with more muffin mix.

          Ingredients

• 400g  Raspberries(wash and clean)
• 400g  Sugar
• 2-3 tsp Lemon juice

          Method of preparation 

• If using frozen raspberries, tip them in a wide heavy bottom pan and leave aside till the raspberries are completely thawed and are at room temperature. 
• Keep a small plate in the freezer.
• If using fresh raspberries, start from the next step.
• Put the raspberries in a wide heavy bottom pan,mash them using the masher place the pan on a medium flame and stir continuously, cook until the fruit softens.
• Once the berries are heated,reduce the heat to low and work in batches to strain out the seeds.I usually ladle 2-3 scoops of berries onto my sieve at a time, push them through, scrape the seeds into a separate bowl, and then scoop on another batch of berries.In short: mash, heat, scoop, strain, scrape, repeat.You need to keep straining berries until you have seedless juice.
• Repeat this process until you have used up all the raspberries.Add the sugar and the lemon juice to the mixture and mix well.
• Then place the pan on a medium flame and stir continuously, cook till the mixture thickens a little,it takes about 15 -20 minutes.
• Take the pan off the flame.Remove the platter from the freezer and drop just a little jam on it.
• Put the plate back in the freezer for 2-3 minutes, and then use your finger to test the cooled jam consistency.
• If you draw a line in the jam with your finger, the jam should not be runny enough to fill the line back in.
• Also wrinkles are formed on the surface of the jam, it's cooked and has reached the setting stage.
• Keep cooking the jam until it passes the cold plate test.
• Once the jam is ready, turn off the flame and once the jam cools down transfer the jam in a sterilized air tight glass container.Store it in the fridge.Use when required.

       
          Happy cooking !

Vegetable Biryani

A Classic vegetable biryani is a perfect dish for any occasion.Long grain basmati rice and assorted vegetables in a spicy masala and curd are cooked in alternate layers under dum to give you a final dish that is a treat to all of your senses.Whole spices, fragrant rice,nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the secret of a good dum biryani.

Whether veg or non-veg, a biryani is first and foremost a rice dish that stands or falls on the fluffiness of its rice,every grain should be separate and perfectly cooked. The choice of vegetables is largely up to you and what you have available.Vegetables are cooked in a yoghurt sauce, giving them a more curry-like consistency.

Although it’s perfectly possible to make a great biryani on the stove,it’s easier for the amateur to get good results in the oven,where the heat will be distributed more evenly,reducing the risk of the base layer sticking.The cooking vessel should be tightly sealed by dough or aluminium foil to prevent the escape of the steam that’s essential for aromatic tasty biryani.

       
         Ingredients (serves 4)

• Basmati Rice 1 1/2 cups
• Water as per requirement 
• Carrots 1/2 inch 20 pieces 20
• French beans 1/2 inch 15 pieces 
• Cauliflower 10-12 florets
• Green peas shelled 1 cup
• Potato cubes (made from 1 medium potato)
• Onion cubes (made from 1 medium onion)
• Salt to taste
• Green cardamons 2
• Black cardamom 1
• Cloves 5-6
• Black pepper(5-6)
• Cinnamon 1/2 inch stick
• Bay leaf 
• Caraway seeds (shahi jeera) 1/2 teaspoon
• Ginger-garlic paste 2 tablespoons
• Turmeric powder( 1/4 tsp)
• Red chilli powder( 1/2 tsp) 
• Coriander powder 1 tablespoon
• Yogurt( 1/2 cup)
• Saffron (kesar) a few strands
• Some milk for soaking saffron
• Garam masala powder 1 -2 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Fresh mint leaves chopped 2 tablespoons
• Fried onion(for layering)
• 1-2 tablespoon Ghee (for layering)
• 3-4 tablespoon oil

          Method of preparation 

• Boil rice in four cups of salted boiling water with green cardamoms,black cardamom,cloves,cinnamon,pepper,caraway seeds,bayleaf until three-fourth done.Drain excess water and set aside.
• For making fried onion add oil in a wok and heat it,when the oil is heated up, add the sliced onions.Stir for a while,fry the onions on sim flame.Fry them until a golden brown color is observed.Keep stirring in between so that all the onions are fried well and evenly attain the golden brown color.When the onions are fried well strain them out.Place them on a tissue paper and spread them loosely.
• Soak saffron in some warm milk and keep it aside.
• Heat oil in a pan.Add onions and saute for a while,then add ginger garlic paste and saute again.Once this is done then add carrot, french beans,cauliflower florets,potato and green peas.
• Sprinkle salt,cover and cook on medium heat for two minutes. 
• Add turmeric powder,red chilli powder,coriander powder, yogurt and  garam masala and mix well.
• Simmer and cook for around 10 minutes.Add little water if required.Once the veggies are cooked switch off the flame and let it cool for a while.
• Last and important step is layering all the things.
• Arrange a layer of rice at the bottom.
• Over that arrange vegetables followed by another layer of rice. 
• Sprinkle garam masala,coriander leaves,mint leaves,ghee,fried onion and saffron soaked in milk.Arrange the remaining vegetables followed by the remaining rice.
• Arrange 2-3 layers similarly finally cover the pan with the aluminium foil/dough and then put the lid.
• Keep the pan on hot tawa/flat frying pan and cook for around 5-7 minutes on medium flame.
• You can also heat it in microwave by putting biryani in micowave safe pan for 5-7 minutes on High power.
• Let it stand for five minutes.Serve hot with curd raita.

         Happy cooking !