Moong Dal Dhokla

We all love besan dhokla. But what to do when you are craving for it and there is no besan at home and you don’t want to go out in this heat to get it from the store? Here is what I did.

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Make perfect dhokla with moong dal. Here is how.

Ingredients
For Dhokla
1 cup split moong dal
2 green chillies
1/2 inch ginger
2 Tablespoons curd
1/2 Teaspoon turmeric
1/2 Teaspoon asafoetida
1 Teaspoon fruit salt
Salt to taste

For Tempering
8-10 curry leaves
2 green chillies split into half
1 lemon
2 Tablespoons sugar
1 Teaspoon rai
1 Tablespoons oil

Method
Soak moong dal for 30-40 minutes. Wash properly and drain. Blend it to a fine paste with green chillies and ginger. Mix curd, salt, turmeric powder and asafoetida in the moong dal paste.

Now heat steamer or heat some water in a pressure cooker. Oil the vessels in which you are going to make dhokla.  At last add fruit salt into the dhokla mixture and mix properly. Now pour it into the tin and place it in the hot steamer or pressure cooker. Let it cook for around 15 minutes. Check by pricking a toothpick in the dhokla. If it comes out clean that means dhokla is ready. Or else let it cook for few more minutes. Once ready, take the tin out of steamer and let it cool before unmoulding.

In the meanwhile prepare tempering. Heat oil in a pan, add rai and let it splutter. Now add curry leaves and chillies and switch off the flame. Now add sugar, juice of lemon and almost half cup water. Switch on the flame again and let the sugar dissolve. When sugar dissolves completely switch off the flame and pour the mixture over unmoulded dhokla. Garnish with chopped coriander leaves. Cut into pieces and enjoy with green chutney.

Hope you will like the recipe. See you soon with another interesting recipe. Till then happy cooking!

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Oats & Vermicelli Pancake

Post child birth, all a woman wants is to get back in shape. However, she is left with very little time for herself and thus, eating right bacomes the only key to fitness. Oats, which is high in fiber, is one such ingredient that helps in weight reduction and is at the same time very good for lactation. Also this is an interesting recipe for those who don’t like oats.

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Here is how I made it.

Ingredients

1/2 cup oats
1/4 cup medium thick vermicelli
1 cup vegetables finely chopped (carrot, capsicum, peas, french beans, tomato)
1/2 teaspoon turmeric powder
1-2 green chillies (as per taste)
Salt as required
Water as required
Olive oil as required

Method

Dry roast vermicelli in a pan till it turns slightly brown. Boil water in a pan and drop vermicelli in boiling water. Cook for 3-4 minutes or until they turn soft. Remove from fire, drain and run it through cold water immediately. Drain and keep aside.

In a large bowl mix oats and 1 1/2 cup water and leave it for five minutes so that oats soak up all the water and becomes sticky. Now add vermicelli,  vegetables, salt, turmeric powder, green chillies and mix everything well. Let the mixtue reast for five minutes. Check the consistency of the batter. It should not be dry. Add water if required for a medium thick consistency.

Heat a non-stick pan and add a little olive oil. When the pan is hot drop a ladle full of batter and spread. Cover and let it cook for two minutes on medium heat. Remove the lied and flip the pancake. Brush some oil before flipping if you think it is required. Cover and cook for another 2 minutes. Cook on medium to high heat till the pancakes become crisp and golden from both the sides.

Serve with ketchup or any chutney of your choice.

Hope you like this healthy recipe and keep your weight in check. See you soon with another recipe, till then happy cooking.

Schezwan Omelette

Hello everyone! I am really sorry for the one year gap but I must tell you,  stealing ME time from your baby’s time is not that easy. Motherhood teaches you a lot of things. However, the most important lesson that you learn is preparing meal within 30 minutes. Schezwan Omelette is one such recipe that you can cook in a jiffy. This was a perfect Sunday brunch that I enjoyed with my family.

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Here is how I prepared it.

Ingredients

3 Eggs
1 Small onion finely chopped
1/4 Cup potato & carrot grated
1/4 cup finely chopped tomato, capsicum and peas
1 Tablespoons schezwan sauce
1 Green chilli finely chopped (optional)
A pinch of crushed black pepper
Salt to taste
1/2 Tablespoon butter
1/2 Tablespoon vegetable oil

Method –

Beat eggs in a bowl. Add schezwan sauce, salt and crushed black pepper.  Beat it once again and keep aside. Heat butter and oil in a pan. Add onion and saute till it becomes translucent. Now add the vegetables along with chilli and cook for a minute. Pour the egg mixture in the pan, cover and let it cook for a couple of minutes on low flame. Lift the lid and flip the omelette, cover again and cook for two minutes. And there you go…  your Schezwan Omelette is ready.
Enjoy it with toast, butter and a hot cup of coffee.
Hope to see you soon with another easy recipe. Till then you let me know how did you like this recipe.

Dalia Upma

When you are unwell you want to eat tasty food, but unfortunately your doctor suggests otherwise. Last month my health went for a toss (as you can see I did not post any blog), and I was advised to take care of myself and eat HEALTHY food. Now as we all believe that healthy food is never tasty, so I was determined to find out healthier and tastier recipes during this month. Dalia Upma happens to be one of those recipes and also my favourite. I can have it for breakfast, lunch or dinner accompanied by a bowl of fresh yogurt, and thats why I want to share this recipe with you first.

Dalia Upma

Here is how I cook it.

Following preparation will serve 4.

Ingredients –
1 cup dalia (broken wheat)
1 cup chopped vegetables (carrot, capsicum, beans, peas, tomato)
1 small onion chopped
1 tablespoon peanuts
2 green chillies chopped
2 tablespoon oil
½ teaspoon mustard seeds
8-10 curry leaves
¼ teaspoon turmeric powder
½ inch piece ginger grated
Juice of half a lemon
A pinch of asafoetida (hing)
Salt to taste

Method –
Heat oil in a pressure cooker, add mustard seeds and let it splutter. Add asafoetida curry leaves first and then add chopped onion, grated ginger, green chillies, peanuts and turmeric powder. Sauté for a minute before adding chopped vegetables. Cook all the ingredients for another minute and add dalia (broken wheat). Cook for 3-4 minutes on medium heat or till the dalia (broken wheat) turns to light brown in colour. Add 2 cups of water and salt. Close the pressure cooker and cook for 2 whistles or till it’s done. Remove from the flame and open the lid when the pressure is released. Add lemon juice and mix gently.

Garnish with chopped coriander and serve hot.

Vegetable Pancakes

Few days back I met one of my friends after a long long time. We were so busy chit Chatting with each other that we even forgot to have lunch. It was late afternoon when we realised we must eat something. So we rushed to the kitchen and decided to make some vegetable pancakes. We found that there was no flour in the kitchen, so I thought why not try making pancakes with semolina; and to our surprise, it turned out to be great.

Pancake
Here is how we cooked it.

Following preparation will make 4 medium size pancakes.

Ingredients –

1 cup Semolina (Suji/Rawa)
½ cup whipped yogurt (Dahi)
1 cup vegetables finely chopped (onion, green, yellow & red capsicum, tomato, carrot, peas)
1 teaspoon roughly crushed cumin (Zeera)
½ a teaspoon ginger paste
1 tablespoon chopped coriander leaves
2 green chillies finely chopped (adjust to taste)
Salt to taste
Oil for cooking pancakes

Method –

Mix semolina, yogurt, chopped vegetables, coriander leaves, chillies, crushed cumin, ginger paste and salt with half a cup of water. Leave the mixture to rest for 10-15 minutes. If you think the mixture has dried up, then you can add water as much as required. It should have a consistency of a cake batter. Heat a teaspoon of oil in a non stick pan and pour some mixture with the help of a spoon and spread it to make thin pancakes. Big or small you can decide the size of the pancakes as per your choice. Cook it for 3-5 minutes each side on medium heat. Serve hot with any sauce of our choice.

If you want your kids to eat vegetables then these colourful pancakes are a good choice. Do let me know if you enjoy cooking it. See you soon with another recipe, till then happy cooking!

Cheese and Corn Open Sandwich

Did you know? “Sandwich” the most common fast food item got its name during the late hours one night in 1762 in London. John Montagu, the Fourth Earl of Sandwich (A town in the country of Kent, England), was playing cards. He was too engrossed in the game that he didn’t want to stop, even for food. Thus, he ordered a waiter to bring him roast beef between two slices of bread. This made it easy for him to handle both, food as well as his game. This small but interesting incident gave birth to a very popular food item of world – sandwich.

Corn Sandwich
Following preparation will serve 2.

Ingredients –
2 large potatoes boiled
4 slices of bread
50 grams sweet corn
50 grams grated cheese
1 tablespoon chilli flakes
50 grams of butter
A pinch of dried mixed herbs
2 tablespoon chopped coriander
Salt to taste

Method –
Peal and mash the potatoes. Add salt, chilli flakes, dries herbs and corn. Heat a pan and melt 30 grams of butter in it. Add the potato mixture in the butter and sauté for a couple of minutes in the pan. Turn off the heat, add coriander and mix well. Now spread the remaining butter on one side of the bread slices and potato corn mixture on the other side of all four slices. Sprinkle grated cheese evenly. Set the microwave on high heat and place the bread slices (Corn potato side up) in it. Heat it for 1 minute or till the cheese melts.

If you do not have a microwave then you can heat a pan and place the bread slices in it. Cover the pan and lower the flame. Turn off the flame after a minute and keep the pan covered for another 30 seconds. Now enjoy the hot and cheesy open sandwich with your favourite sauce.

Ya ya, I know it had all those calories, but sometimes you can cheat, because that is what we all do. See you next time with another recipe; till then happy cooking and do let me know how did you like the recipe.