Daily Archives: February 12, 2009

Dhokla – A very quick recipe

I have never been able to make good idlis, and so  had never tried to make dhokla either, since typically that would use the same technique of steaming, which I never had much success with.

Until, that is, my friend Pooja gave me this recipe a couple of weeks ago for making dhokla in the microwave. The preparation time is only about 5 minutes, and the cooking time is only about that as well.

The results were good enough that I have made dhokla more than once since and the girls have really taken to it which is great.

Dhokla

Besan (chickpea flour) 1 cup ( or a mixture of besan and suji i.e. semolina in equal or varying proportions)

125 ml of whisked yogurt

some (about 1/4 cup) water

3/4 tsp of grated ginger

1/2 tsp of turmeric powder

2  tbsp of sunflower oil

lemon juice – 1 tbsp

Eno fruit salt – 1 tsp

salt to taste

1/2 tsp of mustard seeds and 4-5 curry leaves (chopped) for tempering

1  tbsp grated (fresh or desiccated) coconut and 2 tsp of chopped green coriander for garnish

Mix the yogurt, the water, the salt, the ginger , the oil and the turmeric powder in to the besan till the batter has a smooth consistency that is easy to pour(but not too runny). Stir in the fruit salt at the end, and pour the mixture immediately in to a microwave bowl after oiling its sides lightly.

Cover the bowl with an airtight lid and cook the mixture for about 4-5 minutes (at about an 800 W setting).  Check, by inserting a knife in the middle if the dhokla is done else cook for another minute. Leave the bowl in the microwave for half a minute before taking it out.

In a small pan, heat a tbsp of oil, then add the mustard seeds and the curry leaves and fry till the mustard seeds crackle. Pour this mixture over the dhokla, spread the coconut and coriander evenly,  then cut the dhokla after a few minutes in to pieces as big or small as you like.

With some coriander chutney, this is just a delicious treat.

Thank you, Pooja !!


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Filed under Breakfast Ideas, Easy One Pot Cooking, Picnic Food, Quick Meal Ideas, Starters and Snacks, Versatile Accompaniments

Poppy Seed Loaf

This is a cake that Shri really likes and which I I baked a lot before the kids began to have the first – and often the ruling – say over what we eat.

He is very fond of the slightly crunchy texture that this cake gets from the poppy seeds; and he loves the candied cherries that go in to it, too. So this year I decided I’d make it for his birthday, and never mind what the girls would say, for once.

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Poppy Seed Loaf

2 eggs

1/2 cup of butter

3/4 cup of sugar

1 and 1/4 tsps of lemon juice

2 cups of All purpose flour (I often mix all purpose and whole wheat flours, or add a tbsp of wheat germ to the all purpose flour)

2 and 1/2 tsps of baking powder

1/2 tsp of salt

1/2 cup of chopped candied cherries

1/4 cup of poppy seeds

3/4 cup of milk

Warm the milk very slightly and mix with the poppy seeds in a bowl. Leave this mixture to stand for 20-30 minutes.

In a second bowl, mix the flour, baking powder, salt and cherries so that the cherries are well-coated with the flour (this will keep them from sinking to the bottom).

In a large mixing bowl, whisk the eggs, then add the sugar, butter(softened a little; to do this, put the butter in the microwave for just a few seconds) and beat together until smooth.

Add the lemon juice, and then the poppy seeds mixture. Now add the flour mixture, and stir it in.

Bake for 45-60 minutes at 180degreesC. Leave the cake in the pan for half an hour after you take the pan out of the oven, then turn it out gently on to a cake plate.

As it turned out Noor seems to like the taste and has readily had a slice for gouter more than once since I made the cake last week; so one out of two is not too bad.

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Filed under Cakes and Muffins