Tuesday, June 24, 2014

Instant Dhokla in Microwave


To make batter
1 cup – Besan / gram flour
½ cup – Thick and unsweetened curd
¼ cup Water
1 Tbsp Sugar
1 Tbsp Oil
1 pinch Turmeric powder
¼ Tsp Salt
1 Tbsp finely chopped green chilli
1 Tsp ENO or fruit salt
(I used lemon flavor. If you want use blue color(regular) ENO pocket)
1 Tsp ginger paste

For Seasoning
1 Tsp mustard seeds
4 Green chilli slits
10-15 Curry leaves
2 Tsp Sugar
2 Tsp Coriander leaves
1 cup water for seasoning


For dhokla
  1. In a bowl, add gram flour, curd and ¼ cup water (half quantity of water). Mix it well for 4 mins.
  2. The batter should be without lumps.
  3. Add the turmeric, ginger, salt and green chillies. Mix well.
  4. Add sugar and mix well. Add oil and mix well. Batter is ready.
  5. Grease the dish. Now add ENO to the batter and mix it well. After adding ENO immediately transfer the batter to the pan. Fill up to 3/4 in the pan.
  6. Place it in microwave for 4 minutes on high power.  Take it out from the oven.
  7. Slice into square shape before seasoning.

For seasoning
  1. Heat oil in a pan add mustard seeds and allow it to splutter.
  2. Add green chillies, curry leaves and coriander leaves. Mix well.
  3. Add a cup of water, sugar and boil for 3 minutes.
  4. Remove from the stove. Pour over the sliced dhokla. Keep it aside for 10 minutes. All water should be absorbed by the pieces. It gives the good taste. Serve it.

Adapted from here.

Thursday, June 19, 2014

Pineapple Rava Kesari - Shhhhh Cooking Secretly Challenge

For this month I am paired with Prathima Shivaraj. She gave me wheat flour and pineapple are the ingredients. I was choosen pineapple only. 

Sooji / Bombay rava - 1 cup
Sugar - 1 1/2 to 2 cups
Pineapple - 1/2 cup
Raisins, Cashew nut - 2 Tsp
Ghee - 2 Tsp
Salt a pinch
Water - 3 cups

  1. Heat ghee in a pan, fry raisins, cashew nut and remove raisins, cashew nut from the ghee. Keep  it aside.
  2. Add sooji and roast until the raw smell goes off. Keep it aside.
  3. Add water an boil it. To this add pineapple pieces and boil for 3 minutes.
  4. Add roasted sooji mix well until it gets thick in consistency. Cover for 2 minutes.
  5. Add sugar and color. Mix until its watery. Cook on low flame.
  6. Add pineapple essence, fried dry fruits and keep mixing until the kesari is done.
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Monday, June 16, 2014

Cheddar and Oregano Scones for Baking Partners Challenge

This month challenge is to make tart and scones. These are suggested by Archana of The Mad Scientist's Kitchen. Thank you so much Swathi and Archana for sharing this recipe with us. I was choosen Scones. These are savoury scones and yummy with tea. 
They are really tastes good.

Adapted from here.


225 gms + extra for dusting self rising flour
1 1/2 tsp english mustard powder
A pinch salt
A pinch pepper
50 gms butter, chilled and cubed
100 gms cheddar, grated
1 tbsp dried oregano + 1/2 tbsp 
100 ml curds / yogurt
50 ml water 1 tbsp oil, for greasing


  1. Preheat oven to 2200C. Grease the tin and dust with flour.
  2. Whip the curd and measure. Adjust the water and whip it to get a smooth mixture. This will give you 150 ml of buttermilk.
  3. From this mixture, take 1 tbsp and set aside. This is for brushing the scones.
  4. Mix flour, mustard powder, salt, pepper in a bowl.
  5. Rub butter with your hands till the mixture resembles fine crumbs. Now add the 1/2 if the cheese and 1 tbsp oregano.
  6. Make a well in the center of the flour and pour the buttermilk.
  7. Quickly stir and mix well till the mixture forms soft and spongy dough.
  8. Place the dough on a floured surface and knead until to get smooth dough.
  9. Roll into 3 cms thick circle. Cut  the dough into 8 equal portions.
  10. Transfer to a baking tin. Brush them with a buttermilk and sprinkle remaining cheese and oregano.  
  11. Bake for 20 minutes until they are golden and sound hollow when tapped on the bottom.
  12. Serve warm with butter.

Linking to:
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Friday, June 13, 2014

Vegetable Egg Omelette

Eggs – 3
Finely chopped onion – ¼ cup
Finely chopped tomato – ½ cup
Finely chopped cucumber – 3 tsp
Finely chopped green chillies – 3
Finely chopped capsicum – 3 Tsp
Garam masala- ½ tsp
Coriander powder – ½ tsp
Salt to taste
Oil – 3 tsp

  1. In a bowl, add broken eggs and beat well.
  2. Add all ingredients except oil. Mix well.
  3. Apply 2 tsp oil to the pan, pour egg mixture and spread it.
  4. Cook on low medium flame. Cover it with lid.
  5. For one side it may take 10 – 15 mins.
  6. Flip it. Again cook it. Serve.
Note: Children’s won’t eat green chillies. Instead of chillies add pepper powder.

Tuesday, June 10, 2014

Oats Dosa

My mother is preparing this dosa frequently. I love so much.

Oats – 2 cups
Rice flour – ¼ cup
Roasted semolina – 2 Tsp
Wheat flour / All purpose flour – 2 tsp
Onion chopped – 1 cup
Green chilli chopped - 2
Grated carrot – ½ cup
Ginger garlic paste – 1 tsp
Coriander leaves – few
Salt to taste

  1. In a bowl add all ingredients except oil. 
  2. Make dosa batter by adding water. 
  3. Heat a tawa, apply oil and pour a ladleful of batter and spread it. 
  4. Cook for both sides.
Linking to:
Hearth and Soul Blog Hop 4th Anniversary Edition. 

Friday, June 6, 2014

Kara Boondi

For batter
Besan/Senaga pindi – 4 cups
Rice flour/Biyyam pindi – 2 cups
Baking soda - 1/4 tsp
Thick poha - 1/2 cup
Peanuts / pallilu - 1/2 cup
Putnalu / roasted chana dal - 1/2 cup
Curry leaves / karivepaku - 1/2 cup
Oil to fry
Water to sufficient

To grind
Garlic - 8
Red chilli powder - 2 tsp
Salt to taste

To grind
  1. In a mixi jar, add garlic, chilli powder, salt and make it as paste.

For boondi
  1. In a wide bowl add besan, rice flour. Mix it with water like not too watery or not too thick.
  2. Heat oil in a pan. Take boondi laddle, pour 1 cup of batter and spread with your hand.
  3. Fry until golden color and crispy. Remove from oil and drain it in paper towel.
  4. Repeat the same procedure for remaining batter.
  5. Deep fry the poha, peanuts, putnalu, curry leaves one by one.
  6. Mix all boondi, poha, peanuts, putnalu.
  7. Now add garlic mixture, salt to the boondi and mix well.
  8. Store it in an air tight container.

Tuesday, June 3, 2014

Methi Soya Chunks Pulao Step by step method

This challenge is started by Priya akka. It is wonderful challenge. She gave a pair to me. My partner is Poornima. She gave 2 secret ingredients. Those are rice and greens.

Rice - 2 cups
(Soak for 30 minutes)
Methi leaves / menthi koora - 1 big bunch
Cooked soya Chunks - 1/2 cup
Coconut milk - 2 1/2 cups
Water - 1 1/2 cups
Chopped onion - 1 big
green chilli slits - 4
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Cloves - 2
Cinnamon - small piece
Cardamom - 2
Star anise - 2
Oil + butter - 4 tsp

Separate the leaves from the stem and wash the leaves twice in water.
Cook soya chunks in water for 5 mins and drain it. Squeeze the chunks the water comes out.
In a pressure cooker, heat oil, butter. Add  cloves, cinnamon, cardamom, star anise and fry for 30 seconds.
Add the onion, chillies, turmeric powder, chilli powder and saute till onions turn to golden brown color.

Add ginger, garlic paste and fry. Add methi leaves cooked soya chunks and fry for 3 to 5 minutes.
Add coconut milk, water and wait for till the liquids are hot. Add soaked rice and salt. Mix well.

Close it with a plate and put the flame on low medium. Cook until fully done.

Serve with raita.

Methi Soya chunks Pulao

Methi Soya chunks Pulao with Raita

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