Mug Dhokla - A 2 Minute Microwave Recipe

Made this 2 mins microwave mug dhokla for our evening tea. This mug dhokla has to be eaten immediately or else it becomes chewy. So have it when its warm. 

Sending this to this month's BM week 2 - Mug treats

Ingredients per mug

3 Tablespooons Chickpea flour / Besan
4 Tablespoon Water
1 Tablespoon Oil
A pinch of Soda - bi - carb
3/4 Teaspoon Fruit Salt
A pinch of Turmeric
A pinch of Chilly powder

For the tadka

1 Teaspoon Oil
1/4 Teaspoon Mustard seeds
A pinch of Salt and Sugar
A tablespoon Water
A few drops of Lemon Juice
A Green Chilly - cut into 2 pieces

Method
Mix all the ingredients expect the fruit salt till smooth and lump free. Then add the fruit salt and very quickly mix it, place it on a plate ( for it may spill over ) and microwave on high  for only 2 mins.

For the tadka

Heat oil in a laddle, add mustard seeds when it splutters, add the green chilly, then add water , salt , sugar and lemon juice. Let the water come to a boil, take off the flame, pour it over dhokla.  Serve warm and enjoy this quick spongy and yummy dhokla.  

You can easliy unmould this, just loosen the sides with a knife and lift it with a spoon.. ta .. da..aa.. here  it is .....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Dhokla, Chickpea flour, Microwave, Mug Treats, Blogging Marathon

Sweet Celebrations - A Quick Microwave Desserts

This is a quick microwave dessert - one minute. I made this dessert for us on a Sunday and its was yummy. When I made this dessert a day before was very busy with lots of work in the kitchen, doing too many things at a time. But in making desserts one needs to focus on that particular task which I didn't and this curdled. I just forgot to give it a steam bath. It tasted delicious but the silky creamy effect all gone. Promised my hubby that tomorrow will make it again, it tasted silky creamy and he enjoyed it.

Sending this to this month's BM week 2 - Mug treats

Ingredients

1/3 Cup Condensed Milk
1/3 Cup Yogurt
1/3 Cup Fresh Cream
8 - 10 Tinned Cherries - De - seeded
4 Small Bowls

Method

With a hand blender , blend all the condensed milk, yogurt and fresh cream for a minute, then add 6 cherries and just pulse it on or twice, taking care that the cherries do blend completely. The mixture should have a marble effect only. Pour them into small bowls and keep side.

Pour 1/3 cup water into a microwave proof plate and keep it on high for a minute. Then place the filled bowls on this plate and microwave on high first for 30 seconds. Check if its a little wobbly its done or keep it for another 30 seconds.

Microwave time will depend on the quantity and size of the bowl. Mine got done in a minute. Keep it in the fridge to cool for an hour and serve with a cherry on top. 

Enjoy this delicious dessert.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Sweets & Desserts, Yogurt, Condensed Milk, Fresh Cream, Blogging Marathon, Mug Treats, Microwave

Corn Salad with Cilantro & Caramelized Onions

For this week BM#57 my third recipe from this site Food 52 Weekly Contest. This recipe is also vegetarian. The original recipe is with ham, which I did not add.  We enjoyed this salad with our dinner.

Recipe source here

Serves 4
Ingredients

2 Ears of fresh Corn
1 Red Onion -  sliced
1 Tablespoon Olive oil
1 Teaspoon Balsamic vinegar
1/2 Teaspoon Sugar
1/4 Cup  Coriander - finely chopped
Salt and freshly ground pepper to taste

Method

Cook the corn on the cob  with a cup of water in a pressure cooker for a whistle. When cooker cools drain the water and set aside to cool completely.

In a skillet, add oil, onions, vinegar, sugar, and dash of salt to pan, and cook over medium-low heat. Cook for about 20 minutes, stirring frequently until onions are caramelized and most of the liquid has evaporated. Remove pan from heat and set aside.

Remove the kernels off of the cobs and place in a large bowl. Add onion mixture, coriander, sugar and balsamic vinegar, stir to combine. Season to taste with salt, pepper . Add a tablespoon of olive oil and stir well.

Cover and put it in the fridge. Take salad out about 3o minutes before serving and let it come to room temperature.  Serve and enjoy.

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Labels : Salads, Corn, Vegetarian, Blogging Marathon

Mujaddara with Spiced Yogurt

My second recipe from this site Food 52 Weekly contest.  I, followed this recipe as given and turned out prefect and great.

Recipe source here
Serves 4

Ingredients 

3/4 Cup Puy lentils / Sabut Masoor
1/2 + 1/2  Teaspoon Salt
1 Cup Basmati Rice
1.1/2 Cups Water

2 Tablespoons Butter
3 Tablespoons Olive oil
3 Onions  -  thinly sliced

For the Spiced Yogurt 

Ingredients1/2 Cup Hung Curds  
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Cumin powder
1/2 Teaspoon coriander powder 
1/2 Teaspoon Paprika powder 
3 Tablespoons Mint - chopped 
Juice and zest of half a lemon
1/4 Teaspoon Salt 

Method

Preheat the oven to 200 degrees.
Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot/ vessel  and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse  the pot / vessel.

In the same pot,  add rice, the remaining 1/2 teaspoon salt and 1. 1/2 cups water, set over medium heat, and bring to a boil. When water begins to boil, cover it, transfer to oven, and cook for 15 minutes, until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.

While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.
After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.
Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to blend the flavors together.  Taste, and add more onions if desired. 

Meanwhile, make the spiced yogurt: mix all ingredients together in a small bowl. 

If mujaddara has cooled significantly, reheat in a low oven or even in the microwave for a couple minutes. To serve, plate a big scoop of mujaddara and serve it with spiced yogurt.  Enjoy....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Rice, Sabut Masoor, Lentils, Yogurt, Vegetarian, Continental Cuisine, Lebanese, Blogging Marathon

Summer Corn Chowder

For this week BM#57 we were given a choice to choose from this site Food 52 Weekly Contest.   This soup is yummy,  I, have made it vegetarian with some  minor changes,  it tasted yum and creamy.

Recipe Source here
Serves 2

Ingredients
2 Ears of Corn
1 Small Onion
1 Green chilly -  finely chopped
1 Jalapeno pepper - seeded and finely chopped
1 Small Celery stem -  finely chopped
1 Tomato - peeled, seeded and finely chopped
1 Large Potato  - peeled and cubed
1/4 Teaspoon Salt
A pinch all spice powder
A Pinch of sugar

1 Bay leaf
1 Tablespoon Cream - at room temperature
1/4 Cup Milk
Freshly ground black pepper
Chopped parsley, for garnish

1 Tablespoon Olive oil

Method

Remove the kernels from the corn.  Take the kernels of one corn, place it in the blender with 1/4 cup water and grind to paste.  Strain the paste and keep aside the  milk.

In a large saucepan,  add the oil when  slightly heated add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the green chilly, jalapeno and celery and cook until slightly softened, about 2 minutes. Add the tomato, potato, salt, all spice, sugar, bay leaf,  the reserved corn kernels and the milk,  stir well. Cook over moderate heat until mixture begins to sizzle.

Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 30  to 35 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with parsley.  Serve hot and enjoy.

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Labels :  Soup, Corn, Blogging Marathon, Chowder, Gluten Free

Candied Ginger - How To Make Your Own Candied Ginger - Homemade

Let me disclose one truth - my weakness for candied ginger. I simply relish this. I can finish 200 grams packet of theses in day or two. As I am working in the kitchen I will just pop one of these into my mouth. So I decided to make my own candied ginger so that I can enjoy having it and not ...making a hole in my pocket. This candied ginger is so expensive and with very little effort you can make this at home. It turned out superb.

Ingredients

400 Grams Fresh Ginger- should be tender and less fibrous
2 cups granulated sugar + additional sugar for coating
3 cups water
A pinch of salt

A teaspoon of Lime juice

Method

Soak the ginger in water for 10 minutes then wash it.

Peel ginger with a vegetable peeler( this works well for me).
Slice ginger. Make it as thin as possible. 

  

I used the V slicer to slice it, (but be careful while using the V  slicer as it is very very sharp  it can slice your finger too) do get distracted while using the V slicer  again I would say ...Be careful!

Place the sliced ginger in cold water for 15 minutes.

Place ginger slices in a saucepan, adding enough water
to cover ginger. Bring water to a boil over medium heat. Reduce heat to low; simmer 10 minutes. 

Drain water from ginger. 

Then boil again in fresh water, changing the water twice. This will reduce the sharp - pungent taste of the ginger.

After completing this process then again boil water in the sauce pan  add the sugar, salt and  stir it in between  till it comes to a boiling point.  Place  the twice-boiled ginger slices back in the saucepan. Cover the pan with a lid and cook  it over medium heat  for 20 to 30 minutes or until the ginger is cooked.  Do not over over cook it or else it will turn into a paste when it cools. Once cooked remove pan from heat immediately.  Drain the syrup.  Keep the syrup aside.

Options: Ginger Slices in Syrup OR Sugar-Coated Ginger:
I did  both!

For ginger in syrup:

Take the drained ginger syrup back into the pan add the lime juice and let it boil till it thickens slightly ( the lime juice is added so that the syrup does not crystallize when stored )

Allow mixture in saucepan to stand for an hour at room temperature to cool a bit. Spoon mixture with half the  ginger slices  into a glass jar with a tight fitting lid. Store in refrigerator up to 1 year. Do not use for 20 days to  one month.  After a month use it in anything you want to make

The syrup is delicious drizzled over  pancakes, ice cream, or use this preserve to prepare ginger bread or cookies or even in a cocktail!

For sugar-coated ginger slices:

Immediately after removing hot mixture from the heat, drain ginger slices, getting as much of the syrup off the ginger as possible. I used a sieve to do this. Let this drained ginger sit in the sieve till completely cooled and free of any extra syrup or moisture.    

In a separate bowl  pour in enough powdered  sugar to coat the ginger slices. Give them a turn and toss until they are well-coated.  Do this process again twice.

Once slices are completely covered with sugar, give them a shake to get rid of excess sugar.(I used this excess sugar to  make our tea -  to impart a mild ginger flavor).

Place the ginger slices on a plate you’ve covered with foil or butter paper to dry (this may take several hours or even overnight, depending on humidity) It took 2 days to dry completely ( let me disclose this too - by that time more than half the ginger was finished by me).

To store sugar-coated ginger slices, place them in a glass jar and keep tightly sealed at room temperature for up to  a month or 2 or 3 months. That too long for me, it lasted only 2 days.... my weak... ness ...ha... will make it again.

Labels : Ginger, Sugar, Homemade, Blogging Marathon 

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How to make frozen peas at home - Homemade Frozen Peas

This is delayed post, sorry friends was suppose to post it earlier it somehow forgot about it.  But very soon  green peas will come in the market the season is nearing.  When in season green peas are very cheap, that's the right time to bring and store them.  For when peas are not in season, they  are expensive too.  Today's post is  making your own homemade frozen peas! So lets get on how to make frozen peas at home !

Ingredients

3 Kg Fresh Green Peas

A pinch of Soda bi carb - optional

Water as required

Method

Remove the peas from the pod, set aside. Rinse it well in a strainer once. 

Boil water in a big vessel / pot  until bubbles appear vigorously.

Add the peas and soda bi carb,  the peas will all float on the top,   keep for a minute,  when you see bubbles just beginning to appear. Immediately take  off  flame and pour it into the strainer, run the tap of cold water to stop the cooking process. Cool them under running tap completely.

Drain the water completely.   Then spread it on a clean cotton cloth to dry  for about half an hour.  

Store it in a zip lock bag or an airtight container.  I store it like this.  Cut plastic sheets a little bigger than the size of the container.  Place one layer of peas according to one time use approximately.  Then place the plastic sheet on top, place another layer of peas.  Keep repeating this process till you finish storing all the peas.  This occupies less space in the fridge too.

Freeze it...  whenever you require peas just lift the plastic sheet and take the quantity you require for your use.  Keep the container back into the fridge.  In this manner you need not defrost the full lot. 

Frozen peas are very handy and cooks faster as its already parboiled.

To thaw the frozen peas:

Take the frozen peas keep it in a plate and let it come to room temperature,  they will separate, you can use it for the required recipe.

My Notes:

Blanching, then freezing them gives more shelf life also helps in easy cooking later and does not emit a raw smell.

Don't overcook the peas.

The peas slightly shrink.. it is perfectly normal not to worry.

Also before storing in zip lock/ container make sure there is no moisture in the peas  or else it will easily spoil.

I store the peas for 6 to 9 months and they are still fresh when defrosted.

Labels : Vegetables, Green Peas, Homemade, Blogging Marathon

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Fusion Bhel ( A low calorie)

In this Bhel all the ingredients are mostly available in every Indian household.  This is very low in calories, easy, quick to prepare and healthy.  This can be given as an evening snack to children.  This is a street food which is always loved by all.

This is the final three days of this month's Mega Marathon - Buffet on Table the theme is Bloggers Choice Day 24 .

Ingredients

2 Cups Puffed Rice / Kurmura 
1 Onion - finely chopped
1 Tomato - finely chopped
1 Potato - Boiled ( I baked it) - chopped
1 Teaspoon Tamarind Date Chutney
1 Tablespoon Schezwan Sauce
1 Green chilly (optional) - finely chopped
1 Tablespoon Coriander - finely chopped
1 Tablespoon Peanuts - roasted
1 Tablespoon Sev / Mixed Chivda
Salt to taste

Method
In a large bowl mix all the ingredients to gather and mix well," VIOLA"  yummy bhel is ready to eat. 

To make it more interesting you can also add fried noodles which are readily available in any store. Adjust the sweetness/spicyness to your taste.

Serve and Enjoy !!!!!!!

Labels: Bhel, Kids delight, Puffed Rice, Vegan, Chats, Blogging Marathon 

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Sweet Vermicelli / Seviyan Ka Meetha

Seviyan is Vermicelli, this is a thin spaghetti which is used to make sweet and savory dishes. This is a quick dessert, usually made for festive occasions, but I make this for breakfast. We love this dish. Usually in this seviyan cardamon powder is used to flavor, but I prefer to use vanilla essence, which gives a unique flavor to this dish. Try it and see.

Week 4 day  6 of our Mega marathon and this week the theme is Breakfast from Countries.  My today's breakfast is from none other than my own country Mera Bharat Mahan.

Ingredients

1 Cup Vermicelli  - crushed in small bits
2 Tablespoon Ghee
1-1/2 Cups water
Pinch salt
1/2 Cup sugar  or to taste
2 Tablespoons sliced almonds, cashews and raisins
1/2 Teaspoon Vanilla essence or cardamom powder

Method

Melt the ghee pan over medium heat,  fry the nuts and raisins  lightly remove, keep aside.  In the same pan add vermicelli and stir fry until golden brown this should take about 4 minutes. Add water and salt. Increase the heat to high and bring it to boil. When the water starts boiling reduce the heat to low and cook till vermicelli is soft and the water is just absorbed but not dry.   Add vanilla essence,  sugar, mix it well and cook for 4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving.  Add the fried nuts and raisins, reserving some for garnishing.

Garnish  with the nuts and serve hot.  Enjoy!!!

My Notes: If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar.

Labels:  Sweets & Desserts, Vermicelli, India, Blogging Marathon

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Hafragrautur / Oats Porridge - Iceland

Hafragrautur, or oatmeal is a staple diet of Icelandic families.

Oats and water or milk are mixed in a pot, left to simmer. Hafragrautur is usually served with a sprinkle of brown sugar or  a handful of raisins or a small cube of butter. This bowl of porridge really brighten our day, because in our we love oats.

Week 4 day 5 of our Mega marathon and this week the theme is Breakfast from Countries.
Serving 3 Persons

Ingredients

1/2 Cup Oats
2 Cups Milk
1/2 Cup Water
1 Tablespoon Sugar ( or more according to your taste)
3 Tablespoons Brown Sugar
1 Tablespoon Raisins - rinsed
A pinch of  freshly grated nutmeg

Method

Soak the oats in water for 3 - 4 minutes.

While the oats are soaking, bring the milk to a boil. When it begins to boil, add the soaked oats along with the liquid. Reduce the heat to low and cook for 5 - 6 minutes or until the mixture becomes very thick.

Remove from heat, stir in nutmeg along with sugar and mix well. Serve it in a bowl spinkle brown sugar and raisins.

Have this comforting  and filling porridge warm.

Labels : Blogging Marathon, Breakfast, Healthy, Milk, Oats, Iceland, Continental Cuisine

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Pakistani Breakfast

In India and the neighboring countries breakfast is the most important meal of the day. There is saying have breakfast like King , lunch like a Prince and dinner like a Pauper. Yes this is true, start the day with a heavy breakfast and it's keep you going the whole day. Here I have presented a Pakistani breakfast Menu -- Khagina - Scrambelled Eggs., Aalu ki Subzi , Doodh Patti Chai and Tawa Klucha ( this klucha recipe will post later).

When I presented this breakfast on the table my hubby and daughter asked me are your friends coming for breakfast! They were so thrilled to see the spread and enjoyed it. By the way the remaining I, served for dinner. From the post you will notice that our way of cooking and theirs is the same except for the names.

Khagina - Scrambelled Eggs

Ingredients:
4 Eggs - lightly beaten
1/4 Cup Oil
2 Onions - finely chopped
1/2 Teaspoon Turmeric
1/2 Teaspoon Red Chili Powder
2 Green Chilies - finely chopped
1 Tomato (de seeded ) - finely chopped
1/2 Teaspoon Salt
2 Tablespoon Coriander Leaves - finely chopped

Method

Heat oil in a pan, fry the onions well only till translucent.
Add the turmeric powder, chili powder and the green chillies, fry for a minute, and then add the eggs and stir well then add tomatoes and lightly fry for a minute or two. . Then add the coriander leaves.
Serve hot with bread or chapattis or like I did with Tawa Kulcha.

Note: 

Do not cook the tomatoes till they turn soft and mushy or else the khagina will be soggy and start leaving water.

Aalu ki Subzi - Potato Subzi

Ingredients
250 Grams Potatoes
2 Onions - sliced
1 Teaspoon Turmeric powder
1 Teaspoon Garlic Paste
1 Teaspoon Salt
2 Tablespoons Coriander Leaves - chopped
4 Green Chilies - finely chopped
1/4 Cup Oil
For the tadka:
1 Teaspoon Mustard Seeds
1/4 Teaspoon Fenugreek Seeds
2 Sprig Curry Leaves

Method

Boil the potatoes and peel them. Then cut them into small cubes.

Heat a tablespoon of oil in pan and add the mustard and fenugreek seeds, when they start popping add the curry leaves. Keep this aside.

In a another pan heat oil add onions and fry till onions are translucent then add garlic paste, turmeric and green chilies. Fry well. Add potatoes, salt and mix well. Cook for 5 minutes stirring it after a minute or so or else it will burn at the bottom.

Add coriander leaves along with tadka and serve.

Doodh Patti Chai

This is one thing we miss whenever we visit Europe. Last year during our long stay with my daughter I had carried a packet of tea leaves. I use to go the community kitchen to help them once a week wherein they requested me to prepare  Chai. They were so thrilled to have this. This how I make my chai...

Ingredients
1 Cup Water
2 Cups Full Cream Milk
2 Teaspoons Tea powder leaves
3 Teaspoons Sugar or according to taste

Method

Take a saucepan add the water, keep  the pan on  medium flame. After 2-3 min the water will start giving out the bubbles (do not bring it to a rolling boil). Add milk when it starts coming to a boil, add tea powder. Now leave it to boil on low flame. Wait for 2-3 minutes and then add sugar. Boil the tea until it comes to a rolling boil. Turn off the flame, wait for the mixture to settle down. Pour it in the cup, filtering off the tea residue, using a strainer. Serve hot.

Labels : Breakfast, Pakistan, Asian Cuisine, Potato, Egg, Milk, Tea, Blogging Marathon

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