Instant Dhokla : With Only two ingredients

When looking for some tea  time snacks or healthy breakfast , for me Dhokla is a perfect choice. Dhokla is originally made with gram dal soaked overnight and fermented. As this process is time consuming and difficulty levels are bit high. So in this  recipe of Dhokla has only two ingredients ie Gram flour ( Besan) & Curd .With this recipe we need few ingredients and  less time to make fluffy and soft Dhokla. Though this is a Gujrati delicacy but it is very popular all over India and can be eaten any time of the day. The process of fermentation is a must while making Dhokla. Usually the Dhokla batter made of Dal is kept for 5 to 6 hours for fermentation. But sometimes we can't spare so much time so we use levelling agents to expedite the process. To cook Dhokla in less time, today's recipe is easy as well as perfect. You can also store it in the refrigerator for 2 to 3 days. When we make Dhokla at home we don't get the porous texture we get at shops. There are a few simple tips we can follow to achieve the desired texture. It is not rocket science but only the right proportion which matters. How to achieve that texture easily we will learn in today's recipe of Quick Dhokla. So let us start our recipe. When looking for some tea snacks or healthy breakfast , for me Dhokla is a perfect choice. Dhokla is originally made with gram dal soaked overnight and fermented. As this process is time consuming and difficulty levels are bit high. So in this quick recipe of Dhokla I have used made Gram flour ( Besan) and levelling agents like Eno & Baking Soda. With this recipe we need few ingredients and in less time can still savour fluffy and soft Dhokla. Though this is a Gujrati delicacy but it is very popular all over India and can be eaten any time of the day. The process of fermentation is a must while making Dhokla. Usually the Dhokla batter made of Dal is kept for 5 to 6 hours for fermentation. But sometimes we can't spare so much time so we use levelling agents to expedite the process. To cook Dhokla in less time, today's recipe is easy as well as perfect. You can also store it in the refrigerator for 2 to 3 days. When we make Dhokla at home we don't get the porous texture we get at shops. There are a few simple tips we can follow to achieve the desired texture. It is not rocket science but only the right proportion which matters. How to achieve that texture easily we will learn in today's recipe of Quick Dhokla. So let us start our recipe. 

We Need:

250 gram Besan or Gram flour

125 ml Curd

125 ml water

A pinch of turmeric powder

Salt to taste

¼ Tsp of Baking Soda

1 Sachet of Eno. 

FOr Tempering:

1 tbsp oil

4 to 5 Slit Green Chillies

10 to 15 Curry Leaves

2 Tsp Mustard Seeds ( Rai) 

2 Tsp Sugar

¼ Tsp Salt

Juice of 1 lemon

1 Cup Water. 

2 Tbsp chopped Coriander leaves

2 Tbsp desiccated Coconut 

Here We Go:

Sieve 1 Cup Or 250 gm of Besan in a bowl. Add 125 gm of curd with 125 ml of water in a separate bowl. Whisk them together to form a smooth consistency. 

Now gradually add this curd and water mixture to the sieved Gram flour ( Besan). Keep on mixing the batter to avoid lump formation. Beat the batter for 5 minutes to incorporate air in it. The More you whisk the more air will be incorporated resulting in a fluffy texture. 

Add salt and a pinch of Turmeric Powder to the batter. Cover it to keep it in a warm place for 20 minutes. 

After 20 minutes, keep a deep pot or steamer and fill it up to half with water. Place a stand in it to keep the Dhokla tin. Put it on high flame to heat the water. Put a stand in it to keep Dhokla batter tin. 

Meanwhile add ¼ tsp baking soda and 1 sachet of Eno to it. 

Mix them gently to the Dhokla batter. Don't whisk vigorously otherwise the batter will not rise. Eno and baking soda should be properly dissolved in the batter otherwise they will form red spots on the surface of Dhokla. 

Grease a 6 ``baking tin with oil. Pour the batter in the tin. Tap it gently on the shelf to remove air bubbles and to even out the batter. Now place this tin on the stand kept in the pot. The water should already be boiling in the steamer or pan when Dhokla batter is placed in it . Cover the pot with a lid. Keep it on high flame for 20 minutes. 

After 20 min insert a toothpick in the Dhokla To check whether the Dhokla is cooked or not. If it comes out clean then the dhokla is cooked properly. Otherwise keep it on the flame for 5 minutes more. 

When the Dhokla is cooked, switch off the flame and let it cool completely. Slide a butter knife along the edges of the Dhokla. After that, place a plate on the Dhokla tin and invert it quickly. If the pan is greased well then the Dhokla will slide out easily. Cut it into square pieces with a sharp knife.

Now for tempering the Dhokla, place a pan on the flame. Add oil to it. When oil is heated add Mustard seeds. When the mustard seeds start crackling, add slit green chillies. Saute till it changes colour. Now add fresh curry leaves. When curry leaves change colour, add 1 cup water. Add sugar and salt. Let the water boil for 2 minutes or till the sugar is dissolved completely. 

Remove from flame and immediately pour this tempering over the Dhokla. For garnishing, sprinkle chopped coriander leaves and desiccated coconut over it .

 Serve it with green chutney or imli chutney. Enjoy along with a hot cup of tea. 

Preparation Time : 5 minute

Fermentation time : 20 minute

Cooking Time : 25 minute

Tips:

Always sieve Chickpea flour for a fluffy Dhokla. Never Skip this step. 

Avoid adding too much turmeric powder as it will leave red spots on the dhokla. Only add a pinch. 

The baking soda and eno should be evenly incorporated to get a fluffy dhokla. 

The batter should be of running consistency . Too thin batter will not hold shape and thick batter will make dhokla hard and densedense. 

After adding eno Immediately place the batter in the steamer. 

Use fresh sachet of Eno otherwise the batter will not rise. 

We Need:

• 250 gram Besan or Gram flour

• 125 ml Curd

• 125 ml water

• A pinch of turmeric powder

• Salt to taste

• ¼ Tsp of Baking Soda

• 1 Sachet of Eno. 

FOr Tempering:

• 1 tbsp oil

• 4 to 5 Slit Green Chillies

• 10 to 15 Curry Leaves

• 2 Tsp Mustard Seeds ( Rai) 

• 2 Tsp Sugar

• ¼ Tsp Salt

• Juice of 1 lemon

• 1 Cup Water. 

• 2 Tbsp chopped Coriander leaves

• 2 Tbsp desiccated Coconut 

Here We Go:

1. Sieve 1 Cup Or 250 gm of Besan in a bowl. Add 125 gm of curd with 125 ml of water in a separate bowl. Whisk them together to form a smooth consistency. 

2. Now gradually add this curd and water mixture to the sieved Gram flour ( Besan). Keep on wishing the batter to avoid lump formation. Beat the batter for 5 minutes to incorporate air in it. More you whisk the more air will be incorporated resulting in a fluffy texture. 

3. Add salt and a pinch of Turmeric Powder to the batter. Cover it to keep it in a warm place for 20 minutes. 

4. After 20 minutes, keep a deep pot or steamer and fill it up to half with water. Place a stand in it to keep the Dhokla tin. Put it on high flame to heat the water. 

5. Meanwhile add ¼ tsp baking soda and 1 sachet of Eno to it. Mix them gently to the Dhokla batter. Don't whisk vigorously otherwise the batter will not rise. Eno and baking soda should be properly dissolved in the batter otherwise they will form red spots on the surface of Dhokla. 

6. Grease a 6 ``baking tin with oil. Pour the batter in the tin. Tap it gently on the shelf to remove air bubbles and the batter evens out. Now place this tin on the stand kept in the pot. The water should already be boiling in the steamer or pan when Dhokla batter is placed in it . Cover the pot with a lid. Keep it on high flame for 20 minutes. 

7. After 20 min insert a toothpick in the Dhokla To check whether the Dhokla is cooked or not. If it comes out clean then the dhokla is cooked properly.

8. When the Dhokla is cooked, switch off the flame and let it cool completely. Slide a butter knife along the edges of the Dhokla. After that, place a plate on the Dhokla tin and invert it quickly. If the pan is greased well the Dhokla will slide out easily. 

9. Cut it into square pieces with a sharp knife. Now for tempering the Dhokla, place a pan on the flame. Add oil to it. When oil is heated add Mustard seeds. When the mustard seeds start crackling, add slit green chillies. Saute till it changes colour. Now add fresh curry leaves. When curry leaves change colour, add 1 cup water. Add sugar and salt. Let the water boil for 2 minutes or till the sugar is dissolved completely. 

10. Remove from flame and immediately pour this tempering over the Dhokla. For garnishing, sprinkle chopped coriander leaves and desiccated coconut over it . Serve it with green chutney or imli chutney. Enjoy along with a hot cup of tea. 

Preparation Time : 5 minute

Fermentation time : 20 minute

Cooking Time : 25 minute

Tips:

Always sieve Chickpea flour for a fluffy Dhokla. Never Skip this step. 

Avoid adding too much turmeric powder as it will leave red spots on the dhokla. Only add a pinch. 

The baking soda and eno should be evenly incorporated to get a fluffy dhokla. 

The batter should be of running consistency . Too thin batter will not hold shape and thick batter will make dhokla hard and densedense. 

After adding eno Immediately place the batter in the steamer. 

Use fresh sachet of Eno otherwise the batter will not rise. 

Stuffed Bread Pakora

The sky was covered with black clouds since morning. It was a solace after 43 degrees of temperature in the past week. I was in my kitchen thinking what to cook for breakfast. Suddenly it started raining heavily. Guess What we always think of in the rainy season? Fried you said. Absolutely correct. I checked my provisions and found everything I needed for stuffed bread Pakora. First of all I washed potatoes and put them in the pressure cooker to boil. Meanwhile, I thought of sharing this recipe with you. The stuffed bread Pakoras with green coriander and mint chutney are my dear hubby's favorite. Do you know why fried food is eaten in Monsoon, because food cooked at high temperatures is free from bacteria and is free from contamination. So there is a scientific reason behind the relationship between fried food and the rainy season. Without further delay let us start our today's recipe of Bread Pakoda. 

For this we need bread, potatoes and gram flour. We make a stuffing with boiled potatoes and paste it between two slices of bread. Coat this sandwich with a batter of gram flour and then deep fry it. 

These are served hot with tomato sauce or green chutney. Do try them today with a hot cup of tea. These are absolutely amazing. 

We Need:

• 8 Slices of Bread

• 4 Tsp Tomato Sauce

• 4 Tsp Green Chutney

• Oil for Frying

For Stuffing: 

• 500 gm boiled potatoes

• 2 green chillies finely chopped

• 1 Tsp. Salt

• 1 Tsp Red Chilli Powder

• 2 Tsp Coriander Powder

• 1 Tsp Amchoor Powder( Dried Mango Powder) 

For Gram flour Batter:

• 1 Cup Gram flour

• ½ Cup Water

• 1 Tbsp Carom Seeds( Ajwain) 

• 1 Tsp Turmeric Powder

• 1 Tbsp Red Chilli Powder

• 1 Tablespoon Whole Coriander Seeds. 

• 1 Tsp. Salt

Here We Go:

• Wash potatoes and put them in a pressure cooker. Cover them with water and close the lid. Cook them till three whistles. Let the pressure release on its own. 

  

• Drain the water and when the potatoes cool down, peel them.

  
   

• Mash or grate the potatoes in a bowl. Add salt, coriander powder, red chilli powder , Amchoor powder and finely chopped green chillies.

  

•  Mix well. This will be the filling between two slices. Keep aside. 

  

• Take a bowl and add gram flour to it. Add water to it and beat it smooth and fluffy. Add salt, turmeric powder, red chilli powder and carom seeds. Pound whole coriander seeds in a mortar and pestle and add to the batter. This will give a crunch to the bread pakoda. 

  
  

• Take two bread slices. Spread Tomato sauce on one slice. Take 2 tbsp of stuffing and spread evenly on it. Now spread green chutney on another slice. 

  
  

• Put one on top of the other. Thus making a sandwich . 

  

• Heat oil in a pan for deep frying. Dip this Sandwich in gram flour batter . Cover the sandwich on all sides with batter. Deep Fry this sandwich in medium hot oil. Fry until golden brown on both sides. 

  
  
  

• Cut it into half with a knife and serve hot with green chutney and sauce. Enjoy Bread Pakoras with a hot cup of tea. 

  

Preparation Time : 20 minutes

Cooking Time: 10 minutes. 

Tips:

Boil potatoes with skin. Don't keep them long in water otherwise they will become mushy. 

You can also cut the sandwich into half and fry it . 

I have you used Mustard Oil for frying since it has a high smoking point . You can use whichever oil you want. 

Paneer Makhani ( Restaurant Style)

Paneer Makhani is a favorite dish of Indians. Paneer ( Cottage Cheese) cooked in silky smooth sweet Buttery gravy made of onion, tomatoes, ginger garlic and cashew. It is served with roti, naan, paratha or any type of bread . Paneer Makhani is amongst the top five frequently ordered dishes in all hotels, restaurant and eating joints in India. 

This restaurant style Paneer makhani is delicious and easy to cook . It can be made under 30 minutes from a scratch.No previous preparation is required. When you can't order from outside let us create the magic inside our home. 

So what are we waiting for, let us get started with this super creamy Panner Makhani and enjoy our dinner tonight with this sumptuous Paneer Makhani. 

We Need :

• 200 gm Cottage Cheese

• 2 medium onions

• 4 Large Tomatoes 

• 1" Piece of Ginger

• 8 Garlic Cloves

• 12 pieces of Cashew. 

• 2 Green Chillies

• 2 Cloves

• 2 Green Cardamoms

• 1" Piece of Cinnamon

• 4 Pepper Corns or Kaali mirchi whole. Or ¼ Tsp of Black pepper powder. 

• 1 Tbsp of Kashmiri Red Chilli powder. 

• ½ Tsp of Turmeric Powder

• 1 Tbsp Coriander Powder

• 1 Tbsp Kasoori Methi. 

• 2 Tbsp Butter

• 2 Tbsp Cooking Oil

• 1/2 Tsp Sugar

• 50 ml Cream

• 1 Tsp Salt Or to taste. 

Here we go:

1. Cut onion & tomatoes in Long slices. Peel ginger and garlic and roughly chop them. Deseed Green Chillies. 

   

2. Cut Paneer into cubes or triangles. I have cut into triangles. You can cut them according to your choice. 

   

3. Heat a pan. Add 1Tbsp butter & 1 Tbsp oil to it. When butter starts melting add Green Cardamoms and Cinnamon to the pan. Roast for 5 sec and add onions to the pan. Saute till translucent. Add ginger , green chillies and garlic and saute for 1 minute. 

   
   

4. Add Cashew and black peppercorn to the pan and roast a while. When Cashews are coated with oil, add chopped tomatoes to the pan. Also add salt, turmeric powder , coriander powder and Kashmiri red chilli powder. 

   

5. Saute till tomatoes are mushy and well cooked. Raw tomatoes spoil the taste of gravy. So always cook them well. Add 250ml or 1 cup of water and cook it covered on low flame for 10 to 12 minutes or till the water has fully evaporated. 

   

6. Let it cool and then grind it to a fine paste. 

   

7. Heat the pan and add oil and butter to the pan. Add ground paste to the pan and saute till the paste thickens and leaves some oil. Add water to adjust it's consistency.

   

8.  Add sugar. Cover it with a lid and further cook on low flame for ten minutes or till the gravy leaves oil. 

   

9. Add Paneer pieces to the gravy. Add cream . Mix gently so as not to break the cheese pieces.

10.   Crush kasoori methi in your palm and add to the paneer makhni. Mix well and switch off the flame. 

11. Serve hot with roti, parantha and zeera rice. 

    

Preparation Time : 10 min

Cooking time : 20 minutes. 

Pro Tips:

Always add oil before adding butter. This will prevent butter from burning. 

Add fresh raw paneer to the dish. Don't fry it. 

If you dry roast kasuri methi on tawa. It will enhance the taste and smell of kasuri methi.