Instant White Dhokla#Alphabet Challenge

Homemade Instant White Dhokla is breakfast/snack item of the state of Gujarat in India. Since dhokla goes through a steaming process, it is healthy. It is a perfect addition to your weight loss plan because it is rich in protein, fiber, and other nutrients. It is ideal for breakfast or an evening snack option.

Cup Measurement 1 Cup = 200Ml
Ingredients
1 Cup Raw Rice
½ Cup Poha
½ Cup Yogurt
¼ Cup Fine Rawa / Semolina
½ Teaspoon Salt or to taste
1 Sachet Eno Fruit Salt or 1 Teaspoon
For The Tadka
2 Tablespoon Oil
1 Teaspoon Mustard Seeds
2 Green Chillies - slit
1 Teaspoon Sesame Seeds
1 Teaspoon Chopped Coriander - optional
1 Teaspoon Sugar
½ Cup Water 
Method

Wash the rice well. Soak the rice and poha for an hour or maximum 3 hours. After that drain all the water. Grind the rice and poha with the yogurt to a fine paste. Remove this into a bowl, mix the fine rawa and keep it aside for 15 to 20 minutes. 

In the meantime grease an 8 inch plate well with oil. Keep a steamer ready with enough water to steam the dhokla. When the water begins to boil place the plate on the stand.

After 20 minutes add the salt and eno and whisk it well till it turns frothy. Pour this into the plate. Sprinkle a bit of chilly powder on top. Cover the lid with a clean cloth so that the water does not fall on the dhokla and make it soggy. 

Steam on medium high flame for 15 to 20 minutes or until a knife or tooth pick inserted comes out clean. Switch off the flame. Let the dhokla cool. When it cools cut into pieces.
To Make The Tadka

Heat oil in a pan add the mustard seed, when they splutter add in green chillies and fry for a minute add the water and sugar bring this to a rolling boil add the coriander leaves, sesame seeds. Pour this evenly on the cut dhokla. Let is soak for few minutes. Serve hot with chutney. 
My Notes

If you do not have fine semolina then use the regular one only pulse it for 2 or 3 times in the mixer.
If you are making a double batch and do not have a dhokla stand wherein you can steam 2 -3 plates at a time. Then divide the batter in two parts. Add the eno to one batch at time and steam when that is steamed then add the eno to the second batch. You have to be quick once you add the eno or else the dhokla will not be fluffy.
This white dhokla is a thin layer. So do not add too much batter in the plate.

Labels: Alphabet Challenge, Ready/Instant Mixes, Dhokla, Gujarat, Breakfast, Kids delight, Rice, Rawa, Steamed, Healthy 

• Sneha’s Recipe: Instant White Dhokla 
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Homemade Hollandaise Sauce#Alphabet Challenge

Making hollandaise sauce is one sauce that I was very apprehensive to make. Every time an opportunity would arise to make it, but, because of fear that I will not succeed, the sauce will curdle and all ingredients will be wasted, always put me off. But, somehow today I took a positive step, today 'am going to make it, since I wanted to enjoy the traditional egg benedict muffin sandwich.

I must have seen around 20 videos on YouTube to see the exact technique of making one of the most difficult mother sauces of the French cuisine. With a positive attitude in mind ventured to make this Hollandaise Sauce. Hip Hip Hurray I succeeded in making it perfectly. My hubby licked his fingers so that nothing is wasted so delicious was this sauce. Made of one egg only, since this sauce cannot be refrigerated and has to be had warm.

The key of perfecting this sauce is the temperature of the water, I made this on a double boiler. The pan for the water and the bowl for making the sauce should such that the pot should not touch the water and temperature of the water should be just warm, not boiling. The flame of the stove should be on sim.

I started making this sauce with cold ingredients, the butter and egg were cold. This sauce has just two ingredients the others are just added according to your taste.

Ingredients
75 Grams Cold Unsalted Butter - cubed
1 Large Egg Yolk
½ Teaspoon Freshly Squeezed Lemon juice
Salt to taste
A Pinch of Cayenne Pepper
¼ Teaspoon Chopped Dill
Method 
In a large sauce pan filling it just a cup of water . Place this on low flame.

In a meantime take a bowl that will exactly fit on top of the pan, but it should be shallow. Do not take a deep bowl or else it will touch the water and the sauce will curdle.

Add the butter into the bowl, one teaspoon normal tap water, a pinch of salt and the lemon juice. Take a whisk in your hand and get ready. As soon as you seen that base of sauce pan bubble start to appear. Place the bowl of butter on top of the pan and start to whisk till the butter start to melt and you can hold the bowl with your other hand, i.e left hand, when you feel that the bowl is getting hot, take the bowl off the pan and whisk it on the kitchen platform whisking continuously,

when the bowl again starts to get a cold, place it again on the sauce pan and start to whisk till the butter is melted and when you dip your finger into the butter it should feel warm, take the bowl from the sauce pan and add the egg yolk and and whisk vigorously to mix it well, when it is well mixed and the mixture is smooth, but has a watery consistency, place bowl back again on the sauce pan seeing that the water is not bubbling. If the water has started to bubble or lots of steam is emitting switch off the flame and take sauce pan on the kitchen platform then place the bowl and continue to whisk till it starts to thicken a little at this stage also you should be able to hold the bowl with your other hand comfortable.

The time you feel the bowl is getting hot, take it off the sauce pan and whisk it on the kitchen platform continuously till it starts to thicken a little. This sauce is not as thick as a mayonnaise.

To check the sauce is done, take a spoon and dip it into the sauce, if the sauce coat the back of spoon it's done.

At this stage taste for salt and lemon juice, I add a dash of lemon juice, cayenne pepper and dill, give it good whisk and it's ready to be served.

Serve this warm!!

This sauce can be enjoyed with poached egg, steamed broccoli or asparagus , eggs benedict, fried fish fillet, I would say this will taste good on anything. It's a finger licking sauce, sad but this sauce cannot be refrigerated or enjoyed cold, it has to be served warm.

Labels: Egg, French Cuisine, Hollandaise Sauce, Butter, Mother Sauce, Sauces, Alphabet Challenge, International Cuisine

Sneha’s Recipe: Homemade Hollandaise Sauce 

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Gavar Sabji#Alphabet Challenge

The Gavar or cluster beans (Cyamopsis tetragonoloba) is an annual legume and the source of guar gum. It is also known as Gavar, Guwar or Guvar bean or in English Cluster Beans. Its kernel consists of a protein-rich germ and a relatively large endosperm, containing big amounts of the galactomannan.

Ingredients
250 Grams Gavar/Cluster Beans
1 Onion - chopped finely
1 Tomato - chopped finely
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
A pinch of Asafoetida
A pinch of turmeric powder
1 Teaspoon Chilly powder
1/2 Teaspoon Magic masala
1/2 Teaspoon Sugar
2 Tablespoons Oil
1 Tablespoon Coconut - grated
Salt to taste

Method
Wash and chop the vegetable in small pieces.  

In a pan heat oil, add the mustard and cumin seeds, when they crackle, add the asafoetida, onions, tomatoes and turmeric powder, saute this till the tomato is soft and forms a paste. Add the Gavar and saute for 2 -3 minutes, then add the chilly powder, magic masala and sugar, saute for few minutes. Add salt to taste, cover and cook till done. If necessary then add water. I cooked this sabji on steam. When done, garnish with grated coconut and serve hot with rotis, phukla or rice.  

Lables: Gavar, Main course, Vegetarian, Healthy, Vegan, Gluten free, Cluster Beans

Sneha’s Recipe: Gavar Sabji 

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French Beans Fry - Andhra Style#Alphabet Challenge

This is a tasty, which is every easy and delicious to make, is a delicious Andhra Style french beans cooked in mildly spiced masala called Pappula Podi. Healthy, hearty and flavorful Andhra style beans fry goes well with rice and sambar or with rotis. You can add a bit of fresh coconut as a final garnish.

Ingredients
250 Grams French Beans
Salt To Taste
1 Tablespoon Oil
2 Tablespoons Pappula Podi Masala
1 Tablespoon Fresh Coconut - grated
For The Pappula Podi Masala
2 Dry Red Chillies
¼ Teaspoon Cumin seeds
1 Tablespoon Dry coconut - grated
1 Tablespoon Split Roasted Gram /Phutane/Chutney Channa
2 Cloves Garlic
A pinch of Salt
For The Tempering
½ Teaspoon Mustard seeds
A Sprig Curry Leaves
2 Dry Red Chilies - de-seed and cut into two
2 Cloves Garlic - crushed (I used garlic)
OR
¼ Teaspoon Asafoetida

Method
To Make Pappula Podi Masala

Dry roast dry red chilies and cumin seeds for a minute. Add grated dry coconut and roast for half a minute. 

Cool and grind to a fine powder along with garlic, split roasted gram (phutane/chutney channa) and salt. 

Wash, stringed and chop the French beans into small pieces. Then boil it with salt, turmeric and water enough to cook the beans till done, ( make sure that there is at-least 3 tablespoons stock in the beans). 

Heat oil in a pan, add mustard seeds and let them splutter, add curry leaves, crushed garlic clove and dry chillies and sauté for few seconds. Add the french beans, salt, pappula podi masala and mix well, then add the stock and place lid let it simmer for about 3 minutes. Turn off heat, add fresh grated coconut. Serve with rice and any curry of your choice. We had with simple dal and steamed rice and enjoyed this spicy French Bean fry.

Labels: Alphabet Challenge, Vegetarian, Healthy, Andhra Pradesh, Indian, Sabzi, Side Dish

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Egg Roast#Alphabet Challenge

Egg Roast is native to Kerala, a dish which is super delicious , consisting of boiled eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam, puttu,  with chapattis or parottas, it is also eaten with steamed rice.

Ingredients
4 Eggs - boiled, peeled
1 Tablespoon Ginger Garlic Paste
2 Green Chilli - slit lengthwise
2 Medium Onions - finely sliced
1 Large Tomato - thinly sliced
1 Teaspoon Red Chilli powder
1 Teaspoon Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Kerala Garam Masala
3 Tablespoons Oil
Salt To Taste
¾ Cup Hot Water 

Method

In a small bowl mix all the masala’s together with a little oil & make a paste.
Heat oil in a pan. Add ginger& garlic & green chillies and onion sauté till the onions are translucent and soft. Then add the masala paste sauté till oil starts leaving add the tomato pieces sauté for a minute then water & cover & cook till tomato turns mushy.

When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Let it cook for a couple of minutes. Switch of the flame. It's ready!! Garnish with fresh coriander leaves.
My Notes

If you want to enjoy this with rice then the gravy consistency should be more so then add ½ cup thick coconut milk, let it just come to a boil. Switch off the flame. Ready to serve!!
Labels: Egg, Main course, Alphabet Challenge, Kerala, Side Dish

Sneha’s Recipe : Egg Roast 

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Dill With Chana Dal & Potato#Alphabet Challenge

Dill leaves or Shepu as we call in Marathi, is a super nutritious and healthy leafy greens and it's also vegan meatless! .
This green vegetable can be prepared in many ways and can be enjoyed with rice and rotis both.

Ingredients
1 Cup Heaped Chana Dal/Gram lentil
2 Medium Potatoes - cubed
1 Large Onion - sliced
1 Teaspoon Heaped Red Chilly Powder
1 Teaspoon Salt
½ Teaspoon Turmeric Powder
2 - 3 Tablespoons Dill / Shepu- chopped
½ Cup Oil
1 Teaspoon Cumin seeds 

Method

Boil gram lentil with salt, chili powder, and turmeric, when gram lentil half done add potato cubes, cover and cook till potatoes tender, add soya bhaji / dill, cook for 5 minutes.
For The Tempering

Heat oil half cup, fry onion light golden and add the cumin seeds and fry then add this to the dal, mix serve with paratha.
Labels: Alphabet Challenge, Dill, Lentils, Chana Dal, Potato, Vegetarian, Vegan, Gluten free, Main course, Asian Cuisine

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Carnivore Meatzza- Cooked Meat Crust Pizza#Alphabet Challenge

Meatzza, a meat-crust pizza, is wonderfully flavorful and ideal for those on a low-carb or keto diet. With a delicious meaty base and lots of cheesy goodness, you won't miss the doughy crust! 

It's great for getting all those yummy pizza flavors without overdoing it on carbs. Anb if you flatten the meat well and bake it long enough, you can eat this meaty keto pizza with your hands, just like real pizza!

You'll only need a few simple ingredients to make this tasty keto pizza. Mince beef should be lean, 85 to 15 fat content. Do not use a leaner mix, or else the pizza would be very dry.

It’s important to make the meat crust as thin as possible. To spread the meat out, cover it with a piece of parchment paper and use a rolling pin to roll it very thin. The meat crust shrinks quite a bit as it bakes.

Ingredients
500 Grams Lean Beef Mince - cooked
2 Eggs
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
½ Teaspoon Garlic Powder
½ Teaspoon Dried Oregano
¼ Teaspoon Red Chilly Powder
For The Topping
½ Cup Sugar Free Pizza Sauce - I used Homemade
1 Cup Shredded Mozzarella Or Pizza Cheese
Pepperoni Slices

Method 
Preheat the oven to 200°C.

Line the baking pan with a silicone mat or parchment paper.
In a mixer jar or a food processor add all the ingredients and run it for a minute or two only. Remove this on a bowl and add 2 tablespoons of cheese, mix well.
On the prepared baking sheet, flatten the ground beef into a very thin, large circle – make it as thin as you can (⅛-inch thick is good), using my fingers to spread it evenly so that it covers the pan and forms a thin crust. Then cover it with a parchment paper and use a rolling pin to make it evenly on all sides.

Bake the meat crust in the preheated oven until fully cooked for about 10 minutes. Remove the pan from the oven and switch the oven to broil.

Spread the meat base with pizza sauce. Add the pepperoni slices. Then sprinkle the cheese evenly on top. Return to the oven and broil just until the cheese is melted and crisps up the meaty edges.

Allow the meatzza to rest for 5 minutes before cutting.

Slice it into 8 triangles and serve. 

This a delicious and filling pizza with hardly any carbs.
Carbohydrates: 2g

Labels: Alphabet Challenge, Keto, Carnivore, Meat, Beef, Mince, Pizza, Gluten free, Baked, International Cuisine

We are sharing recipe with the Alphabet "C"

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Beetroot Mezhukkupuratti#Alphabet Challenge

In Kerala vegetables are prepared two ways one is with grated coconut which is called Thoran and the other without coconut is called Mezhukkupuratti or stir fry.
In this recipe the beetroot is peeled, then cut into into strips or cubed, then cooked with onion, green chillies. This is a simple and delicious sabzi, do try this!

Ingredients
3 - 4 Medium Beetroot - peeled & cut into strips
1 Medium Onion - chopped finely
2 Green chillies - slit
A Sprig Curry leaves
Salt to taste
For The Tadka
½ Teaspoon Mustard seeds
A Sprig Curry leaves
3 Shallots/Sambar Onions- sliced
2 Tablespoons Oil

Method

In a pan add the beetroot, green chillies, onion with a cup of water. Place this on high flame and bring this to a boil. Cover with a lid and reduce the flame to low. Cook till the beetroot is done.

In a another pan heat oil when the oil is hot then add the mustard seeds, when they splutter add the curry leaves and shallots, fry till the shallots starts to changes color. Now add the cooked beetroot, give it good mix, Cover & cook on low flame for 7-10 minutes, stirring in between. After 10 minutes switch of the flame. Serve hot... enjoy!!

My Notes
You can use pepper powder instead of green chilly.

Labels: Beetroot, Kerala, Alphabet Challenge, Sabzi, Vegetarian, Side Dish, Vegan, Gluten free

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