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.
Make perfect dhokla with moong dal. Here is how.
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
8-10 curry leaves
2 green chillies split into half
2 Tablespoons sugar
1 Teaspoon rai
1 Tablespoons oil
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!
Making boring vegetables interesting is a real challenge. Corrugette or Turai is one such vegetable that is not liked by all and I have to find different ways to prepare it so that my family relishes it. On one such incident I tried to make turai in achari masala and it turned out to be really yummy. If you think why eat turai if we have better vegetables available then think again. This boring vegetable is packed with nutrients. It is an excellent blood purifier and a must have for a diabetic. Not just that, it is good for skin and weight loss too. So stop thinking and try it once.
Here is how I made it.
500 gm courgette/turai
1 large onion finely chopped
1 large tomato finely chopped
2 tablespoons mustard oil
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon dhania powder
1 teaspoon ginger garlic paste
1 dry red chilli
A pinch of carrom/ajwain
A generous pinch of asafoetida/hing
Salt to taste
1 tablespoons lemon juice
Heat a pan and dry roast achari masala till fragrant but don’t let it change colour. Grind it coarsely and keep aside.
Peel and cut turai into chunks. In a pan heat mustard oil till smoking point. Now add ajwain, hing and dry red chilli. Saluté for a few seconds and add chopped onion. Fry on high heat till onion stars to change colour. Add ginger-garlic paste and fry for a minute. Add chopped tomato, chilli powder, turmeric powder and coriander powder. Fry it until all the ingredients are cooked and starts to leave sides of the pan.
Add courgette/turai and mix everything together. Now add salt and achari masala, mix, cover and let it cook on low flame until the courgettes/turai are tender. Pour lemon juice just before putting off the flame. Cover and let it rest for a couple of minutes before serving.
Yesterday I got a very unique demand from my sister; she wanted to have something healthy yet tasty. She is a health freak and avoids junk food and thus, I had to surrender to her demand. I scanned my fridge and thought what could be better than a salad for her. So there it was an Apple & Lettuce salad, because apple contains no fat, sodium or cholesterol and is a good source of fiber. Needless to say my sister relished this healthy and tasty salad.
Here is how I prepared it.
Following preparation will serve 2.
2 large apples diced in cubes
1 cup iceberg lettuce chopped in cubes
3 tablespoon mayonnaise
1 teaspoon sugar
½ teaspoon salt
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon mixed herbs
Mix apple, sugar, salt, lemon zest, lemon juice, mixed herbs and mayonnaise in a bowl and refrigerate for 5 minutes. Add lettuce only when you have to serve or else it will lose its crunch. Mix all the ingredients well and check the seasoning, add salt and sugar if required as per your taste. Sprinkle a pinch of mixed herbs on top and serve cold with nacho chips or tortilla.
You can also serve this salad with barbeque or kebabs. Hope you enjoyed reading this recipe. I am looking forward to hear from you soon, till then happy cooking.