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 

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Homemade Ready Mix Chocolate Pudding & Chocolate Pudding

This is delicious, an inexpensive way to always have chocolate pudding mix on hand and it's tastes just so good. For this Pudding mix, I, used Cadbury Cocoa powder which is light and also has beautiful aroma and taste.

Ingredients

1 Cup Corn Flour

¾ Cup Dry Milk Powder

2¼ Cups Caster Sugar
3/4 Cup Cocoa Powder
1 Tablespoon Vanilla powder
A Pinch of Salt
For  the Pudding
2 Cups Milk
½ Cup Pudding Mix
1 Teaspoon Chocolate Essence - can use Vanilla

Method

To make the dry mixture, mix all the dry ingredients together, place them in a container with a tight fitting lid and store. This mixture will keep for a couple months.

To Make the Pudding

In a saucepan, pour the milk , add 1/2 cup of the chocolate pudding mix and stir it well to make it lump free. Then place the saucepan on medium low flame and cook stirring constantly for about 5 to 6 minutes or until the mixture becomes thick enough to coat the back of a spoon, add the essence, mix it well, remove from the heat, allow to cool a bit.

Then pour it into serving bowl/cups. 

Chill it and it's ready to enjoy.
Labels : Homemade, DIY, Ready/Instant Mixes, Chocolate Pudding, Eggless, Healthy, Preservatives free, Gluten Free, Sweets & Desserts, No Bake Desserts

Homemade Ready Mix Vanilla Pudding

Vanilla Pudding Mix have it at hand and it's super easy, creamy pudding which is fabulous! More so ever it's Egg-free and get's ready in minutes!

Ingredients for the Dry Mixture/Pudding Mix

1 Cup Corn flour
1 Cup Dry Milk Powder
1.1/2 Cups Caster Sugar
1 Tablespoon Vanilla powder
A Pinch of Salt
To Make the Pudding 

2 Cups Milk
1 Teaspoon Vanilla essence
Method 

To make the dry mixture, mix all the dry ingredients together; place them in a container with a tight fitting lid and store. This mixture will keep for a couple months. 

To Make the Pudding

In a saucepan, pour the milk  , add 1/2 cup of the dry mixture / pudding mix and stir it well to make it lump free.  Then place the saucepan on medium low flame and cook stirring constantly for about 5 to 6 minutes or until the mixture becomes thick enough to coat the back of a spoon, add the essence, mix it well, remove from the heat, allow to cool a bit.  

Then pour it into a serve bowl.  Chill it and it's ready to enjoy.

Labels : Homemade, DIY, Ready/Instant Mixes, Pudding, Vanilla, Eggless, Healthy, Preservatives free, Gluten Free

Mayonnaise With Egg - Homemade

My friends and followers of my blog were requesting me to give them the recipe of Egg Mayonnaise.  Here is the recipe for you.

This week theme that I have chosen for BM is Ready-made Products.  My first recipe under this theme is Mayonnaise.   This is fool proof recipe that will never fail.

Its a very simple process.   Making mayonnaise at home is healthy because you use the full egg, less salt and absolutely no preservatives.  Most of the store mayonnaise contain only the yolks of the egg and preservatives.  Once you start making mayonnaise at home you will never purchase a ready bottled one.  The homemade one is very delicious.

Homemade Mayonnaise
1 Egg
1 Cup Vegetable Oil
1 Teaspoon Mustard powder or paste
1/4 Teaspoon Salt or to taste
1/2 Teaspoon Sugar 

1/4 Teaspoon Pepper powder - freshly ground
1/2 Teaspoon Lime juice 

1/2 Teaspoon White Vinegar

Put the egg, mustard, pepper powder, salt and sugar into a blender and  blend on low speed for few seconds, add the lime juice and vinegar. Keeping the blender running, carefully and slowly add the oil in a stream through the top of the jar (the opening through which you can add liquids). Make sure that you add the oil slowly. Once it starts thickening, stop the blender, taste adjust seasoning,  blend again for a couple of seconds. 

Transfer to a clean and dry glass jar and refrigerate. I use this in salads, sandwiches, and other dressings as well.

I hope you try making your own mayonnaise at home.  This will stay good for 2 weeks in the refrigerator. 

Note :  If you've reached the desired consistency, you can stop adding the oil. If you need more of it, feel free to do so.

If you are using mustard sauce, then reduce the salt and vinegar quantity.

I used the small chopper to  make the mayonnaise.  A hand blender can used to prepare the same.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.Labels : Egg, Healthy, Mayonnaise, Chutneys & Dips, Homemade, Ready/Instant Mixes