Dhokla

Dhokla

I am a person very much contented with recipes in and around Tamilandu and Kerala. I love some Chinese food. Not even Italian is on my preferred list though I like to try and taste different cuisine. Off late my office has some gujju people in and around who keeps missing & praising dhokla!!! and keep cursing our beloved idly, dosa, pongal etc,.

I tasted it once and decided to stick to idly, dosa, paniyaram itself but then upon my friend Roshni's constant pestering I have decided to cook dhokla purely under her guidance just for her to eat (read eat it all day!!)

So here you go roshni, your favorite dhokla.

Ingredients for making Dhokla:
Bengal gram 1 cup
Ginger- 1 inch
Green Chilly- 3
Cumin- 1 tsp
Turmeric- 1 tsp
Sugar- 1 tsp
Salt-2 tsp
Baking Powder- 2 tsp
Water for soaking and grinding bengal gram

To season for Dhokla:
Mustard: 1 tsp
Green chilly-3
Coriander leaves- 2 tbsp
Mustard Oil- 1 tbsp

Method of making the Dhokla:
Dhokla

Soak bengal gram for 2 hours.
Grind bengal gram with 100 ml water to a smooth paste along with sugar, ginger, green chilly, cumin.
Transfer the batter to a bowl.
Add salt, baking powder, turmeric and mix well.
Allow to ferment for 1 hour at room temperature.
Mix gently the batter and steam it up in greased dhokla tray for 20 minutes.
Remove cooked dhokla from tray and cut into squares, season with crackled mustard, green chilly and coriander leaves.
Serve warm.

P.S I prefer paruppu vada made with the same set of ingredients.. South Indian way!!



Crispy Salted Banana-Pepper

Crispy Salted Banana-Pepper

When I was in school, just like Tom Sawyer I hated Mondays!! Now I love only weekends. I wake up by 4:30 am in the morning. My son has to leave to school by 7:00 am. He has to carry his brunch and snack box by then. We (me and my husband) would leave to office by 8:00 am. Now where can I think of extending my sleep for just another 5 min :(

Plus my son is a picky eater and his brunch dishes has to be perfect. His snack box is either fresh fruits or vegetables. Nothing else!! And we do not take rice throughout the weekdays!! Rice is our Sunday menu! Other days I take roti or Kambhu aka Bajra ya Pearl Millet with veggies and curry (but) "HE" needs roti only!!! and I just hate making them!!!

Well but he never complains and off late I am getting the perfect thin, round roti's. I cannot skip making them because he skips lunch if I do not make them. And his next mandatory drink for lunch is the spiced buttermilk. He believes the roti and buttermilk has caused him weight loss!!

I would not deny because he did lose 15 kg in 12 months approx with regular walking and food control!! So I am responsible for these 2 chaps health and hunger, how can I not love my weekends to get some me times and some cheat menu!!

So I have some quick favorite menu's which these 2 brats do not prefer, I make them at times and relish my meal. One such simple dish is the Crispy Salted Banana-Pepper.

Basically I am a spicy eater. I love chilly and garlic. This Crispy Salted Banana-Pepper is my mom's recipe. She makes this for lemon rice or curd rice. I can have it as a meal itself. Today for lunch I have packed pearl millet, curd, bittergourd fry and my Crispy Salted Banana-Pepper.

Morning I sneaked 1 roti, 1 dosa with some coconut chutney and heavenly Crispy Salted Banana-Pepper.

I ll tell you this simple yet amazing recipe!!

Banana pepper (Bajji milaga) - 10 nos
Oil- 1 tsp
Salt- 1 tsp

Heat a tawa and wipe the tawa with oil.
Slit banana pepper and place it on the tawa.
Sprinle salt and spread oil across.
Let the banana pepper get toasted.
Then turn the banana pepper upside down and switch off the tawa.
Awesome Crispy Salted Banana-Pepper ready in a jiffy!!!
Try it out and thank me later ;)
Crispy Salted Banana-Pepper

Chilly Chicken

Chilly Chicken

A simple boneless chilly chicken with homemade masala mix. All time family favorite menu. Chilly chicken is a recipe which is liked by all non veg eaters. I still remember my favorite menu was always anganan chicken biriyani and boneless chilly chicken. Now my son and my niece loves them the same way I did. But I prefer to make the marination from scratch. I do not want to try store bought chilly chicken powder for the too much of color and spiciness.
Ingredients:

Boneless Chicken- 500 g
Chilly Powder- 1 tbsp
Salt- as per taste
Ginger Garlic Paste- 2 tbsp
Corn Flour - 2 tbsp
Lemon juice- 1 tbsp
Oil- for deep frying.

Method:


Chilly Chicken
  • Wash and clean Chicken pieces.
  • Squeeze the washed chicken well and place it in a bowl.
  • Add cornflour, ginger garlic paste, salt, chilli powder and a pinch of red food color.
  • Marinate them well.
  • Let the mixture sit for 30 minutes.
  • Heat oil in a kadai.
  • When oil is hot enough, deep fry marinated chicken until crisp (10 minutes)
  • Drain excess oil and pour lemon juice over and give a quick toss.
  • Serve hot with Mushroom Veg Biriyani and Salad.
Points to be noted:
  • Squeeze out excess water off chicken after washing or the marination will not bind good. 
  • Let oil get heated up well but do not let it reach smoking point. 
  • If you want the chilly chicken to be red, add food color or a teaspoon of beet juice.
Chilly Chicken

Chilly Chicken




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Chilly Chicken
Chilly chicken is a recipe which is liked by all non veg eaters. I still remember my favorite menu was always anganan chicken biriyani and boneless chilly chicken. Now my son and my niece loves them the same way I did. But I prefer to make the marination from scratch. I do not want to try store bought chilly chicken powder for the too much of color and spicyness.
Ingredients
  • 500 g Boneless chicken
  • 1 tbsp Chilly Powder
  • 1 tsp Table Salt
  • 2 tbsp Ginger Garlic Paste
  • 2 tbsp Corn Flour
  • 1 tbsp Lemon Juice
  • 300ml (for deep frying in batches) Peanut Oil
Instructions
Wash and clean Chicken pieces. Squeeze the washed chicken well and place it in a bowl. Add cornflour, ginger garlic paste, salt, chilli powder and a pinch of red food color. Marinate them well. Let the mixture sit for 30 minutes. Heat oil in a kadai. When oil is hot enough, deep fry marinated chicken until crisp (10 minutes) Drain excess oil and pour lemon juice over and give a quick toss. Serve hot with Mushroom Veg Biriyani and Salad.
Details
Prep time: Cook time: Total time: Yield: 500 g

Coconut Rice

Coconut Rice

I am a great fan of variety rice. Its a good lunch box dish. The variety rice goes well with potato fry or channa masala. Today the combo was some fries and spiced onion. Out of all variety rice my favorite is Coconut Rice and Tomato Rice. I use peanut oil and sesame oil for almost all my cooking, but for the coconut rice adding coconut oil really adds a heavenly taste to the dish.


Ingredients:

Cooked rice- 1 cup
Shredded Coconut- 1/2 cup
Bengal gram - 1 tbsp
Coconut oil - 1 tbsp
Peanut Oil- 2 tbsp
Chopped Green Chilly - 3 nos
Salt as required
Curry leaves - a few
Mustard- 1 tsp

Method:


Heat oil in a kadai. Fry curry leaves and green chilly.
Add mustard, cumin, salt and fry well.
Add bengal gram and fry for a minute without changing the color of bengal gram.


Add shredded coconut and fry well.
Put off the flame and add this fried coconut mix to rice and mix well.
Serve hot with fries and spiced onion.



Spicy Chana Stir Fry

Spicy Chana Stir Fry

Spicy Chana Stir Fry

A very happy new year to all. Yesterday was a good start on new year. We went to temple and had breakfast outside. We were back at home by 12 noon and made lemon rice, papad, curd rice and spicy chana stir fry.

I had soaked a batch of chick peas for making salad. I made both salad and spicy chana stir fry. This is a very tasty combo for variety rice. It is thick gravy based and goes well for any pulao or variety rice. How did your new year begin?

Ingredients for making Spicy Chana Stir Fry:

1 cup of Cooked Chickpeas
1 medium sized onion
1/2 tsp cumin
1 tbsp ginger garlic paste
25 ml of oil
1 tsp red chilly powder
3 tsp coriander powder
salt as required
Curry elaves few
1/2 tsp mustard

Method of cooking Spicy Chana Stir Fry:

Soak chickpeas over night.
Rinse and add fresh water and pressure cook for 2 whistles with salt and a pinch of turmeric.
Grind onion and cumin to a paste without adding any water.
Heat oil and fry mustard, curry leaves.
Add ginger garlic paste, onion cumin paste and fry for a minute.
Add chilly powder, coriander powder, salt and cook well.
Sprinkle just 2 tbsp of water and stir fry.
Add cooked chick peas and coat masala evenly.
Serve hot with your favorite variety rice or pulao.