INSTANT DHOKLA

 

Prep Time- 10 mins
Cooking time- 10 mins
Serve- 4 to 6

INGREDIENTS
Gram flour/besan   - 1 cup
Semolina      - 1 cup
Curd        -  1 cup
Sugar         -         1 tbsp
Salt           -        to taste
Water       -            1 cup
Oil                       2 tbsp
Lemon juice       -  1 tsp
Eno fruit salt     -  1 tsp

For tempering
Black mustard seeds   -  1 tsp
Water                         -  3 tbsp
Green chilly              -  5 - 6
Oil           -  1 tbsp


METHOD
In a bowl mix together gram flour, semolina,curd, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased mould  and microwave it for four mins
Heat oil in a pan for tempering and add mustard seeds, green chilly and water
Pour it over the dhokla .

JAGGERY DRYFRUITS SANDWICH PARATHA

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour  -  2 cup

Dry fruits  - 1/2 cup
Til - 2 tbsp
Jaggery powder - 1/2 cup

Salt  -  to taste
Clarified butter  -  4 tbsp
Milk  -  1/2 cup

METHOD
Take a large bowl add wheat flour ,salt and one tbsp clarified butter and mix well.
Make a soft dough with the help of milk
Keep aside for 15 mins.
Take a bowl add jaggery powder, dryfruits and mix well.
Now stuffing is ready.
Divide the dough into equal parts.
Roll the paratha and stick the til and  spread some clarified butter and stuff one tbsp filling and fold like lifafa
Grease the pan with little clarified butter and heat on a medium flame applying clarified butter on both the sides of paratha
Serve the garma garam jaggery  dry fruits paratha .

MOOLI KI KACHORI

 

Prep Time : 30 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Grated mooli  - 1 cup
Rice flour -  1 cup
Carom seeds  - 1/4 tsp
Onion seeds  -  1/4 tsp
Finely chopped green chilly - 1
Finely chopped coriander leaves  - 1 tbsp
Salt  -  to taste
Oil  -  for frying

METHOD
Wash and grate the mooli.
Take a pan with two cup of water and salt and cook for few mins until mooli get soft.
Add rice flour,salt,cumin seeds,carom seeds,green chilly and coriander leaves and mix well.
Make a soft dough.
Divide the dough into big balls and roll out.
Cut round shape with cookies cutter.
Heat enough oil in a pan.
Add the kachoris,lower the heat and fry till light brown.
Drain in paper napkin.

KATHAL KI SUBJI

 

Prep Time : 15 mins

Cooking Time  : 15 mins

Serve : 2

INGREDIENTS

Kathal    -         500 gms

Chopper  onion  -    2

Ginger,garlic paste  -        1 tsp

Coriander powder      -      1 tsp

Turmeric powder-   1 tsp

Red chilli powder     -      2    1/2 tsp

Cumin seeds - 1 tsp

Black pepper  -     3 - 4

Cinnamon    -      1 inch     2 - 3

Cloves - 2

Salt     -      to       1 - 2

Bay leaf - 2

Oil   -       2 tbsp

Curd -       1 tbsp

Chopped coriander leaves      -      1 tbsp

METHOD

Cut the kathal into pieces
.Half boil the kathal pieces and marinate it with curd,coriander powder,red chilli powder,turmeric powder,salt,gingergarlic paste and oil for 15 minutes.

Heat the oil in a pressure cooker.Add jeera seeds,cinnamon stick,bay leaf ,

black pepper and cloves.

Add onion n saute till brown
.Now add the marinated kathal pieces and stir fry till the color change
.Add some water and cover the lid when cooker release the whistle simmer the gas for five

Garnish with coriander leaves and serve with roti or rice.

DAL TADKA

 

PrepTime : 15 mins

Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Toor dal   -   1 cup
Turmeric powder      - 1/2 tsp
Salt - to taste
For first tadka
Asafoetida      -  1/4 tsp
Finely chopped onion      - 1 medium size
Finely chopped tomato    -   1 medium size
Cumin seeds    -  1/4 tsp
Red chilly powder  -   1/2 tsp
Turmeric powder - 1/4 tsp
Salt    -  to taste
Ginger garlic paste -  1/2 tsp
Clarified butter - 1 tbsp
For second tadka
Clarified butter - 1 tbsp
Whole red chilly - 1
Green chilly - 2 cut in slit
Kashmiri red chilly powder - 1 tsp
Chopped coriander leaves    -  1 tsp

METHOD
Pressure cook the toor dal add turmeric powder,salt and two cup of water
After 3 - 4 whistle turn off the flame.
Heat clarified butter in a pan add cumin seeds and asafoetida to crackle..
Add onion and saute for 3 - 4 mins.,add  ginger garlic paste and mix well.
Add chopped tomato, and cook well.
Add red chilly powder,coriander powder,turmeric powder and salt and mix well.
Add boiled  dal and cook for 5 mins. in a low flame.
Now again heat clarified butter  in a pan add cumin seeds to crackle,add whole red chilly,green chilly and turn off the flame and now add kashmiri red chilly powder and pour into the dal