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!

Achari Turai

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. 

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Here is how I made it.

Ingredients

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

For achari masala
1 teaspoon cumin/zeera
1 teaspoon mustard seeds/rai 
1 teaspoon fennel seeds/saunf
1/2 teaspoon onion seeds/kalonji
1/4 teaspoon fenugreek seeds/methi

Method

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.

Enjoy with plain rice, roti or parathas.

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.

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.