Sep 20, 2008

Instant Microwave Dhokla..

This recipe is a sure winner for instant Dhokla made in the microwave. Its perfect when you need to dish out something within minutes. I got this recipe on the internet.

Besan/Gram Flour - 1 cup
Yogurt - 2 tbsp
Oil - 3 tsp
Turmeric - a pinch
Lemon juice - 1 tsp
Baking soda - 1/8 tsp
Hot Water - 1/4 cup
Salt - to taste
For the Seasoning:
Cumin seeds / Jeera - 1 tsp
Mustard Seeds - 1 tsp
Green chillies, slit lengthwise - 2
For the pouring liquid:
Water - 1/2 cup
Sugar - 2 tsp
Lemon juice - 1 tsp
Salt - a pinch

You will also need :
Cilantro, chopped - a handful, for garnishing.


- To the besan add a pinch of turmeric, yogurt, oil,1 tsp lemon juice, salt to taste & with the hot water make a smooth batter.
- Add the baking soda and mix. Pour the mixture immediately into a greased glass bowl & microwave it between 7-8min. Please see note below.
- Let it stand for a minute and then cut into square pieces.
- Then for the seasoning, heat little oil, add mustard seeds. Once they start crackling, add the cumin seeds & green chillies and then pour this seasoning over the cut dhokla pieces.
- Prepare a mixture by taking 1/2 cup water and adding to it 1 tsp lemon juice, 2 tsp sugar & a pinch of salt.
- Pour with a spoon on the seasoned dhokla pieces & then garnish the pieces with chopped cilantro.

Note : - After 3 mins of cooking, keep checking for doneness of the Dhokla. If overdone, it gets browned and burnt in the centre. Microwave cooking times will vary, so please keep that in mind.
- Pouring the prepared liquid on the dhokla pieces is important as the pieces when warm soak up all the liquid and result in very soft and moist pieces, which otherwise dry out from the heating.

This post is my contribution to MEC-Snacks and Savouries hosted by Priya of Priya's Easy N Tasty Recipes.

MEC is the brainchild of Srivalli of Cooking 4 All Seasons.

Thank you for telling me about this Meera.

Sep 19, 2008

Lentils with Pepper & Garlic...

When you have a cold and sore throat, are down with fever, this dish will be a great relief to your throat. With lots of crushed black pepper, garlic, and the nutrition of the lentils, its simple and soothing. Make it of thinner consistency and slurp like soup, or keep it slightly thick and serve with hot rice.


Brown Lentils - 1 cup
Black peppercorns - 10-15, crushed.
Garlic cloves - 4
Onion, chopped - 1 small
Tomato, chopped - 1 big
Mustard Greens or any other greens - 1/2 cup ( optional)
Cumin seeds / Jeera - 1 tsp
Red Chilli powder - 3/4 tsp or more.
Turmeric powder - 1/4 tsp
Lemon juice - 1 tsp (optional)
Salt - to taste


- In a pressure cooker, heat about a tbsp. of ghee, add the crushed black pepper corns and cumin seeds. Once they sizzle, add the chopped onions and fry till transparent and soft.
- Then add the chopped tomato, saute till they get soft.
- Add the lentils, mustard greens (I used these, but any greens you want to use), turmeric and chilli powders, salt, aprox. 3 cups of water, and cover the cooker with the whistle placed.
- Let it cook for upto 2 whistles on medium flame.
- Once the pressure drops down, open the lid and add the lemon juice (if using).
- In a separate small pan, fry the crushed garlic cloves in oil till lightly browned. Immediately pour it over the cooked mixture and cover.
- Serve hot with rice or just plain as soup.

Note : Leave out the greens if you do not want. I just thought it would be a plus to add some.

Sep 10, 2008

Kala Chana Sprouts Dosa..

Inspired by the green gram Pesarattu (the Andhra Dosa delicacy), I thought why not with something else ??

I had sprouted black chickpeas ready, so thought that would be a good ingredient to try it with..

Must say they turned out very good, so was glad I made them..Do try it and you will not be disappointed.


Black Chickpeas sprouts - 3 cups
Rice flour - 2 tbsp
Onion - 1 small
Green chillies - 5 small
Ginger - 1 inch piece
Salt - to taste

You also need

Cilantro, chopped - a little
Onions, finely chopped - 1/4 cup ( optional)


- Grind the Sprouts with onions, green chillies, ginger using enough water.
- Take the mix in a bowl, add salt and rice flour and mix well to avoid any lumps.
- Now, add the cilantro and the finely chopped onions ( if using) and mix well.
- Heat a non-stick tawa, pour little batter on it, spread lightly in circular motion, drizzle oil on sides and on top and when done on one side, flip and cook on other side till done.
- Serve hot with a chutney or with chutney pudi.

Note :
1. You can do this without sprouting the chickpeas also. Just soak the chickpeas for about 8 hrs and then use.
2. The chopped onions mentioned in the second part is optional, you could do without adding them to the batter also.
3. Instead of rice flour, you could soak a tbsp of rice in water for a few hours, and then grind it with the chickpeas and other ingredients.
4. The batter should not be runny, so adjust the water accordingly.

Sep 6, 2008

Kananga Paayas/ Sweet Potato Payasam..

On my last grocery trip, I came across these White sweet potatoes that we get in India. Why excited??? Coz I love these and also for the reason that a couple of times before, I have been fooled by the Yams (orange flesh) which look like sweet potatoes, but don't taste the same. So, this time when came across the actual ones that I adore, I didn't think twice, just picked up a couple and made this wonderful Payasam that is my Mom's recipe. I've always loved this Payasam. Do give it a try if you haven't tasted it before.

Sweet potato, grated - 1 1/4 cup
Rava/Semolina - 1 tsp
Chana Dal - 1 tbsp
Coconut Milk - 1/4 cup
Jaggery, grated - 1/2 cup ( Increase more if you like sweeter)
Elaichi powder - 1/2 tsp
Raisins - 2 tbsp
Cashews - 2 tbsp
Ghee - 1 tbsp

- Soak the chana dal in water for about an hour. Then cook it till it is soft and just cracks but not mushy. Keep aside.
- In a pan, heat ghee, fry the raisins and cashews, and take them out on a plate.
- Now add the rava to the ghee and fry for a minute. Add about 1/2 cup of water and the grated sweet potato to the pan, and let it cook till it becomes soft.
- Now add the boiled chana dal, jaggery and mix well.
- Add the coconut milk and elaichi powder and just bring to one boil. Switch off stove and garnish with fried raisins and cashews.

Note :

- The sweet potato can be either grated or cut into very fine pieces for this.
- The rava gives thickness to the payasam once its cooked, so adjust the water keeping this in mind, else it will turn out too thick.
- I have not used cashews this time, but it tastes great when both cashews and raisins are added.
- Take care that the chana dal does not become mushy.
- I have used fresh coconut milk, by blending fresh coconut with water and then extracting the white milk from it. You can use canned lite coconut milk too.