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Wednesday, August 10, 2011

Mango dhokla





Ingredients:
Mango pulp: 1 cup

Sooji: 1 cup
Yogurt: 1 cup
Dosa batter: 1 cup
Green chillies; 2-3
Lime juice: 1 teaspoon
salt to taste

For seasoning:
Mustard seeds: 1 teaspoon
cumin seeds: 1 teaspoon
Asafoetida: 1 tinge

Method:
 Step1: Mix all the ingredients together. Add salt to taste
Step2: Grease a pan and pour the mixture. Steam for 10-15 minutes.
Step3: Allow it to cool down. Do the seasoning and pour it on the dhokla.

Garnish with coconut flakes and cilantro!




Tuesday, July 26, 2011

Rajma chawal




Ingredients:

Rajma: 1 cup (soaked in water overnight).
Onion: 1 (finely chopped)
Tomatoes: 3 (finely chopped)
Garam masala: 11/2 spoon
Red chilli powder: 1/2 teaspoon
Turmeric powder: 1/2 teaspoon
Oil to fry  and some cilantros.

Method:

Step1: Pressure cook rajma for 8-10 whistles with salt, red chilli powder, turmeric powder.
Step2: Fry onion until transparent. Add tomatoes and little water. Close lid until tomatoes are cooked.
Step3: Add rajma, garam masala powder and mix well.
Step4: Crush some od the rajma dhal to thicken the gravy (optional) 




Rajma dhal is ready and is best with steamed rice!.

Friday, July 22, 2011

Egg less Mango Cheesecake



Ingredients

For the crust:
Graham cracker powder: 1 cup
Butter: ½ stick
Sugar: 1/4th cup

For the filling:
1 large ripe mango
Cream cheese: 8 oz (thawed at room temperature)
3/4th cup of sugar
1 teaspoon corn starch

Method:

For the crust:
Step1: Preheat the oven to 350 degree F.
Step2: Mix the graham powder, sugar and butter.
Step3: Put the graham cracker mix in a pie plate and spread evenly and firmly.
Step4: Bake for 6 minutes at 350 degree F.

For the filling:
Step1: Peel mango and chop into small chunks.
Step2: Blend mango chunks, cream cheese, sugar, corn starch.
Step3: Pour mixture on the baked crust and bake again for 35 minutes at 350 degree F.
Step3: Let the cheese cake cool and refrigerate for at least 2 hours.
Step4: Garnish cheesecake with mango pieces and strawberries (this step is optional).

Tuesday, July 5, 2011

Tomato chutney





Ingredients:
Tomato: 3
Onion: 1
Chana dhal: 3 table spoon\
Red chillies: 2
Garlic: 1 clove
Ginger: 1 table spoon
Tamarind: 1 small piece

For seasoning:
Mustard seeds: 1 teaspoon
Split urad dhal: 1 teaspoon
Curry leaves: 4-5 leaves

Method:
Step1: Fry onion until transparent Add tomatoes and fry until it turns mushy.
Step2: Fry chana dhal, red chilies, tamarind.
Step3: Grind them together into a fine paste
Step4: Heat oil. Add mustard, urad dhal, curry leaves.

Thursday, May 5, 2011

Broccoli Dhal


Ingredients:


Moong dhal: 1 cup (boiled and mashed well)
Broccoli: 1 (cut into florets)
Onion: 1 cup
Tomatoes: 1 cup
Green chillies: 2
Ginger and garlic: 1 tea spoon
Asafoetida: 1 tinge
Garam masala: 1 teaspoon
Tamarind paste/Amchur powder: 1/2 tea spoon
Turmeric powder, chilli powder: 1 tea spoon

Method


Step1: Boil dhal with turmeric powder, chilli powder, salt, asafoetida.
Step2: Boil broccoli florets in microwave for 5-8 minutes and blend once they cool down.
Step3: Take a saucepan and fry ginger, garlic, green chillies.
Step4: Add onions and fry. Once they turn translucent add tomatoes.
Step5: Add ground broccoli and close the lid for 5 minutes.
Step6: Add dhal to the above mixture and mix well for 5 - 10 minutes.

Broccoli dhal is ready :)


Tuesday, May 3, 2011

Mango Corn salad





Ingredients:


Mango: 1 large (cut into small cubes)
Corn kernels: 1 cup (frozen)
Onion: 1 large (fine;y chopped)
Tomato: 1 medium (finely chopped)
Green pepper: 1 small (finely chopped)
Mint leaves: 10-12 leaves (finely chopped)
Oregano and Thyme leaves dried
Salt & pepper, lemon juice.

Method:


Mix the above ingredients together and keep aside for 10-15 minutes :-)

Monday, May 2, 2011

Masala Vada




Ingredients:

Chana dhal: 1  cup
Onions: 2 medim sized (finely chopped)
Cumin seeds: 1 teaspoon
Turmeric powder: ½ teaspoon
Chilli powder: ½ teaspoon
Fennel seeds: 1 teaspoon
Green chillis: 3 (finely chopped)
Ginger: shredded (1 teaspoon)
Cilantro (Optional)

Method:

Step1: Soak chana dhal for 3-4 hours and grind into semi-coarse paste with cumin seeds, fennel seeds, green chillis, ginger, salt, turmeric powder, chilli powder.
Step2: Mix onion and cilantro with the batter and toss well.
Step3: Make small batches of batter and fry in oil until it turns golden brown.