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Ingredients to serve 4:
For Seasoning
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
Ingredients
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.
Ingredients
Method
Eggs large 3
Milk tsp 2
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
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
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.
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
Method
Ingredients
Method
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