You are on page 1of 11

How to make Dhokla:

Ingredients to serve 4:

 chickpea flour(besan,gram flour) - 2 cups


 water - 1 cup
 plain yogurt( should be a little sour) - 1/2 cup
 soda bicarb - 1 tsp
 green chili paste - 1 tsp
 ginger paste - ½ tsp 
 garlic paste(optional) - ½ tsp
 sugar(optional) - 1 1/2 tsp
 Turmeric powder or yellow food coloring - ½ tsp
 salt to taste

For Seasoning

 coriander chopped - 2 tbsp.


 oil - 1 tbsp
 mustard seeds - ½ tsp
 cumin seeds - ½ tsp
 Curry leaves ( optional) -8-10

Method:

1. Put gram flour in a large bowl. Mix in yogurt, water and beat to a smooth paste.
Leave aside to ferment for 4-5 hours. The mixture will increase in size.
2. Add chili paste, ginger paste, garlic paste, salt to the batter.
3. In a small bowl, mix soda bi carb and 1 tbsp water.
4. Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the
dhokla.
5. Add the soda bi carb mixture to the flour mixture and mix well. Pour immedietly into
flat greased vessel or a thali or a cake tin.
6. Steam for about 15 minutes. Do not place the weight if you are using pressure
cooker.
7. After 15 minutes, remove the lid and switch the stove off. Let cool for a few minutes.
8. Cut into squares.

Make seasoning

1. Heat oil in a small pan. Add mustard seeds, cumin seeds.


2. When they stop spluttering, add curry leaves.
3. Pour over dhokla squares. Sprinkle chopped coriander.

Serve hot or cold with green chutney or with tomato ketchup.


Easy Home Made Cake Recipe

Ingredients

Plain flour - 1 and 1/2 cup


Powdered sugar - 1 cup
Egg - 1
Refined oil or plain butter - 1/2 cup
Baking soda - 1 tsp
Milk - 1 cup
Vanilla essence - 1 tsp

Method
Mixture Preparation

1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do
while making omlete )
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any lump.
5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg.

Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth.
Keep on repeating the process of adding maida and then milk as required, till batter is well blended (It
should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation

7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface
evenly.
Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.
8. Pour the mixture into the greased baking tin.
Note: Baking Tin should be made of Aluminium
9. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake ) the cake.

10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the
pressure cooker)
11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2
minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.
13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake.
14. If the mixture will not stick on it, means that cake is done.

Note:
You can make the cake without egg. Just add 1/2 cup refined oil more.
Make sure that you stir it pretty hard, till you find air bubble in the batter.

Read more: http://www.awesomecuisine.com/recipes/972/1/Easy-Home-Made-


Cake/Page1.html#ixzz10KYUkFdB
INGREDIENTS-
Oats- 2 cups
Minced ginger- ½ tsp
Ghee- 3 tsp
Curry leaves—a few
Water- 4 and 1/2 cups
Urad dal- 1 tbsp
Salt- as required
Chana dal- 2 tsp
Asafetida- a pinch
Mustard seeds- 1 tsp
Sliced green chilies- 3 (chopped)
Dried red chilies- 2
Sliced onion- 1
Oil- as required
PROCEDURE—
Roast the oats in a pan without oil for about 3 mins and keep it aside.
Heat some oil in the pan and add urad dal, chana dal, mustard seeds,
green chillies , dry red chillies and fry for some time till the dal turns
golden brown. Now add sliced onions, minced ginger and curry leaves.
Sauté the onions till they are tender, add asafetida and salt. Add water
and allow it to boil for some time and then add the roasted oats. Keep
stirring till all the water is absorbed and oats are thoroughly cooked and
Pressure cooker chocolate cake

Ingredients

1 cup plain flour (maida)


1 cup sugar
40 gms dark chocolate
3/4 cup margarine
3 eggs
1 tbsp milk
1/2 tsp vanilla essence
1/2 tsp baking powder
1 tbsp chopped walnuts (akhrot)

Method

1. Sieve together maida and baking powder, keep aside.


2. Melt the dark chocolate in a vessel kept on a tava using a little milk, keep aside.
3. In a blender, powder the sugar, add margarine and whisk for a few seconds.
4. To this mixture add eggs, vanilla essence, maida and chocolate and blend till smooth.the
mixture should be of pouring consistency, if required add some milk.
5. Grease a cake mould with ghee/butter and sprinkle some maida over it.
6. Pour the cake mixture in it and add the walnuts.
7. Preheat the cooker on high flame for 2 min, put in the cake mould, fasten the lid,without
the whistle and let it cook on high flame for 5 min and then on slow flame for around 40 min.
8. The cooker should not have water in it.
9. After 30 min open the cooker and see if the cake is cooked by inserting a knife in it. if the
knife comes clear, the cake is cooked, if it comes out sticky, let it cook for some time.
Recipe of soft sponge cake - pressure cooker
Ingredient Name Unit Quantity
 
Baking powder tsp 1

Butter cup 1/4

clear vanilla essence ml 5

cream of tartar tsp 1

Eggs large 3

icing sugar cup 2

Maida / All-purpose flour cup 1

Milk tsp 2

Directions | How to make Soft Sponge Cake -


Pressure Cooker
 
Use 5l and above pressure cooker. Grease the (large cooker vessel )tin with butter and make a coat
of flour. 1. Seperate egg yolks and whites. 2. Add cream of tartar and 2tsp of icing sugar to egg white
and whisk until a soft peak is formed. 3. Sieve the flour with baking powder. 4. Beat the egg yolk with
melted butter and essence. 5. Now add the remaining icing sugar & milk to the yolk and beat well. 6.
Then add the flour to the yolk and beat faster until u see some bubbles coming out of the mixture. 7.
Now add the the yolks to the whites and fold the batter slowlly.(do not beat) 8. Now pour hte batter in
the tin. 9. pour water (around 4 cups of water) in the pressure cooker and heat pressure for 5 min. 10.
Place the cooker whole plate at the bottom and then place the cake tin over it and close the tin with
smaller cooker vessel and pour 1cup water in it. 11. close cooker and bake for 15 min (do not put
cooker weight). make the steam to escape. After the steam comes down then open the cooker and
see whether the cake is baked fully by inserting a fork in the middle. If the fork comes out clean the
cake is baked or else again pour some water the cooker and bake for another 10 min. Take care that
no water enters the cake batter. the cake will be soft, fluffy, and the whole cake will be in yellow
colour(without turnning brown)

Recipe Tips
Best to use aluminium Vessel as cake tin. Use bigger cooker tin to bake
the cake

Aval Vilayichathu
Aval or rice flakes – 4 cups

Jaggery – 2 cups

Grated coconut -1 cup

Cardamom powder – 1 tsp

Sesame seeds – 1 tsp

Ghee – 2 tsp

Method

Break the jaggery into small pieces. Pour half a cup of water to it and melt it on flame. Strain
it and keep aside. Put the aval in a vessel and sprinkle some water. Mix well so that the aval
is just wet. Keep aside for 10 minutes. Heat ghee in a non stick pan and splutter sesame
seeds. Pour the melted jaggery and add the grated coconut. Stir well for 2 minutes. Add the
wet aval and cardamom powder. Mix well for 2 minutes till the aval is well coated wit the
jaggery and coconut. Put off the fire. Transfer it to a serving dish. This can be stored in the
refrigerator for a month. Make more of it and store. Take out the quantity you want, warm for
20 seconds in the microwave and serve.
Aval Halwa

Ingredients

Flat Soft Aval - 4 cups


Sugar -1cup
Ghee -1 small cup
Milk   - 2 cups
Cashew nuts,Raisins ,Almonds -  a handful
Powdered Cardamom -Two pinches.
Edible camphor(Pachai kalpuram) -  a pinch
Saffron  ( four or five strands)

Method                                      

Clean the aval. Take three tablespoons of ghee in a kadai and fry the aval
on slow flame. After frying well, cool for a few minutes.

Add 2  cups of milk, stir and cook on low flame. Slip in the saffron
strands.

When the aval becomes a soft mass, add the  sugar and ghee and keep
stirring till the halwa leaves the sides of the kadai.

Remove from the stove.

Fry the cashew nuts, almonds and raisins and blend with the halwa.

Finally, add the cardamom powder and edible camphor and stir well. The
dish is ready for you.

Variation

Freeze a  cup of mixed cashew nuts, raisins and almonds for a few
minutes and powder them in the blender.

Add this powder to the halwa, a few minutes before taking off  from the
stove ..
Gobi Manchurian Recipe

Ingredients

1 Kg cauliflower
1 tsp Soya Sauce
1 tsp Tomato Sauce
1 tsp Chilli Sauce
1 tsp Vinegar
1 cup Maida
3/4 cup Corn Flour
2 tsp Celery
1 cup chopped Onion
1 tsp Ginger
1 tsp Ajinomoto
1 tsp Red Chilli powder or Red Chilli
Salt

Method

Cut cauliflower into pieces and add soya sauce into it.
Take 3/4 cup maida, 1/2 cup cornflour and add ajinomoto, soda (a little) and salt to it.
Pour water to it and mix it well.
Add cauliflower (in which soya sauce is used) into it and fry till light brown.
Now in a kadai take some oil, add mustard seeds when it crackels add onion, celery and
ginger paste.
When onion gets light brown add tomato sauce, chilli sauce.
Stir it well and cook for 2 to 3 minutes and then if required add water (optional).
Add 1 tsp maida, 1 tsp vinegar, red chilli powder and salt.
After 1 minute add fried cauliflower and take down.
Aloo Gobi Masala Recipe

Ingredients

4 nos.- medium sized potatoes


1/4 kg- gobi
1 no. - tomato
2 tsp - curd.
1 tsp - chilli powder
1 tsp - dhania powder
1/2 tsp - jeera powder
1/2 tsp - haldi
hing
3 tsp - cooking oil
salt and coriander leaves.
( if you require the dish to be spicy you can added chilli powder as per your taste.).

Method

Peel the Aloo and cut in cubes of 1 inch.


Cut the Gobi into small sizes.
Put the oil in a kadai and add the chilli powder, Jeera powder, Dhania powder, Hing, and
haldi.
Immediately add the Aloo cubes.
When all the Aloo pieces are nicely coated with the mixture, add the Gobi.
Stir well, add salt and little water and cover the kadai and allow to in low flame, when
cooked, add tomato (cut into wedges) and the curds and stir well for about 1 min.
Remove from flame and nicely decorate with finely chopped coriander leaves
Crispy Cabbage Recipe

Ingredients

2 cups cabbage shredded


1 tbsp. chopped capsicum
2 green chillies slit
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
1/4 tsp. turmeric powder
2 pinches asafoetida powder
1 pinch garam masala
salt to taste
1/2 tsp. each cumin & mustard seeds
1/4 tsp urad dal
1/4 tsp amchoor powder
1/2 tsp oil

Method

Wash and drain cabbage.


Heat oil in a non-stick pan.
Add cummin, mustard and urad dal.
Let it splutter.
Add asafoetida, green chillies, curry leaves, turmeric powder.
Add cabbage and salt.
Toss lightly with spoon.
Sprinkle garam masala and amchoor powder.
Toss it again.
Cook for 3-4 minutes stirring continuously till it is crisp.
Garnish with coriander leaves. Serve with phulkas.

More Healthy Recipes


Mutta Mala and Kinnathappam
Ingredients
For Mutta Mala:
eggs - 15
sugar - 500gms
water - 3cups

For Kinnathappam:
eggs - 15
cardamom powder - 6 nos.
left over syrup from mutta mala

Method
Separate the yolks and whites of the egg. Keep the whites for kinnathappam.
Strain the egg yolk through a muslin cloth into a clean dry bowl.
Clean a coconut shell and make a very small hole at the center.
Put sugar and 2 cups of water in a wide heavy vessel. Add a little egg white, rubbing it
well.
Place it on the fire. When it boils remove all the scum.
Remove it from the fire and strain through a muslin cloth.
Heat it again and make syrup of one string consistency.
Take the coconut shell and fill it with egg yolk, stopping the hole with the finger.
Remove your finger and pour the yolk in the boiling syrup in a circular motion to form
chain like strings.
Pour it continuously until the egg yolk in the shell has all been used up. By this time the
yolk will be cooked.
Reduce the heat and sprinkle a little cold water.
Remove the egg strings from the syrup with out breaking them.
Spread in a thali and keep slightly raised to remove the excess syrup.
Use up all the eggs yolks this way. When the syrup becomes thick add a little water to
bring it back to one string consistency

You might also like