Instant Dhokla , Jhatpat Dhokla

Have you ever wondered about making Dhokla and that too very fast when you are expecting some unexpected guests.Well recently I had come across such situation.Then I remembered how my Mom used to make Instant Dhoklas at such situations.I really didn't know that it is so easy until I made it by myself.What I did is simply browsed some recipe sites and cleared my doubts by asking my Mom.Mom's Dhokla recipe is a traditional steaming method.I decided to try both The Tradional Steaming Dhokla and The Mocrowave Dhokla.And to know the taste difference I kept the batter same and cooked them seperately in Idali Cooker and in Microwave Bowl.Lets see how I did it.

Ingredients:

For Dhokla:-

• 1 Cup Besan(gram floor)
• 1 Cup Rava (semolina)
• 1 Cup Curd
• 1 Tsp Ginger (finely grated)
• 1 tsp Green Chillies (finely crushed)
• 1 tsp Coriender Leaves (finely chopped)
• 1 tbsp lemon juice
• 1 Tsp Oil
• Sault to taste
• 1 tsp Sugar
• 1 tsp Soda or Eno (Fruit Salt)

For Ganishing :-

• 1/4 Cup Coriander leaves Chopped
• 6-7 Curry Leaves
• 4 green Chillies
• Cumin Seeds
• Mustard Seeds
• Sugar Syrup(2 tbsp Sugar Dissolved in 1/2 a Cup water)
• 1 tsp Hing (Asafoetida)
• 4 tbsp Oil
• Grated Coconut.

Recipe For Instant Dhokla :-

1. Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
2. Keep this batter aside for atleast 30 mins.
3. By that time grease the Idli pots or Dhokla pan or Baking Pot or simply any Metal pot  with a little oil.
4. Boil some water in a big vessel.
5. Now stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
6. Immediately pour the batter in the greased pot and keep it in the vessel in which water is boiling.Cover with a lid.
7. Cook for 10-12 mins.
8. Remove from the cooker and let it cool for few minutes.

For Microwave Dhokla:-

1. Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
2. Keep this batter aside for atleast 30 mins.
3. Grease the microwave bowl. 
4. Stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
5. Pour it immedietly in the bowl and microwave it for 2-2.5 minutes on high power.

Garnishing The Dhoklas:-

1. Heat the oil in a small pan or kadhai.
2. Add mustard seeds and cumis seeds.
3. When it start to crack add Hing and stir.
4. Add curry leaves and Green Chilies.
5. Let it splatter and add 1 tsp of salt.And remove from flame.
6. Pour the sugar syrup on the cool dhokla evenly by a small spoon.
7. Pour the seasoning on the Dhokla.
8. Garnish with coriander leaves and grated coconut.
9. Cut into desired size and shapes if cooked in baking tray.
10. Serve with Coriander Chutney or Tomato Sauce.  

Tips While Making Dhokla:-

• Add soda/Eno just before pouring into vessel or bowl,otherwise the Dhokla will not become spongy.
• Let the Dhokla cool before mixing the sugar syrup,otherwise the Dhokla will become sticky and wet.
• Sugar syrup is necessary for the Dhokla to make it soft from inside,otherwise it will become dry.

Kalakand Rabdi

Kalakand has always been my favorite sweet.But unfortunately we cant get them easily in Sydney.So I used to make it at home.But yesterday while making kalakand accidentally while increasing the quantity of half made Kalakand it became something else and believe me  which was even more tasty than Kalakand.Here goes the recipe of Kalakand which became Rabdi.

Ingredients:-

• Condensed or full cream milk - 6 cup
• citric acit or lemon juice or alum 
• Almond Flakes
• Cardamom powder - 2tsp
• Sugar 1 cup

1. Boil 2 cups of whole milk and add 2 drops of lemon(citric acid) or Fitkari(alum) or vinegar.Stirr well.
2. When milk curdles kepp aside for 15 mins.
3. Mieanwhile Stir the rest 6 cups of milk in a nonstick pan. Make sure the milk should not burn.
4. Stirr till the quantity of milk reduces to half.Add 3 tb spoons of milk powder to increase the thickness.
5. Now take the curdled milk and drain the excess water with the help of thin cloth.
6. Add the curdled milk (paneer) to the boiling milk.Stirr well for 5 mins.
7. Add sugar and cardamom.Stir.
8. Remove from burner.
9. Garnish with almond flakes.
10. Kalakand Rabdi is ready to serve.It tastes best when served chilled.

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Sevai ki Kheer

Milk 1 liter,
Vermicelli 2 cup (Sevai),
Sugar 1 and 1/2 cup,
1 teaspoon Cardamom powder,
2-3 stick of saffron,
4-5 almonds,
5-6 pistachio,
9-10 raisins,
1 table spoon ghee.

Procedure To Make Sevai Ki Kheer:

1. Heat the ghee in a pan and rost Sevai into it. You can make sevai about 1" in length. Saute sevai in ghee till it becomes light brown (May take 4-5 minutes but dont let it burn)
2. Boil the milk and add sugar and cardamom powder while boiling. Add saffron , it gives nice color to the milk.
3. Add sevai to the boiling milk and stir it for 4-5 minutes. Add chopped cashews,almonds, pistachios and raisins into it.
4. Let it cool for sometime and server it.

Sarson Da Saag

Ingredients:

2 bunches Mustard greens(sarson ka saag), cleaned & chopped

Asafoetida A pinch

1 no. Onion, small, minced

1"piece Ginger finely chopped

2 flakes Garlic finely chopped

1 tsp.Makai flour

1/2 tsp. Turmeric powder

1no. Tomato, large, blanched & diced

Chili powder To taste

Salt To taste

Procedure to make Sarson Da Saag:

1. Heat 6 tablespoons Ghee or butter in a pan , put in asafoetida, then add all the spices,mustard,tomato and salt.

2. Cover tightly and cook till tender.

3. Mash to a very fine paste.

4. Blend makai flour with 2 tablespoons water and put in.

5. Keep on stirring till the saag turns dry.

6. Heat 2 tablespoons ghee and toss in ginger, garlic and onion and fry till soft.

7. Mix in and serve hot.

Cauliflower Manchurian Or Gobi Machuri

Ingredients:

Florets of Cauliflower,medium sized 16 nos.
Ajinomoto A pinch
Oil For deep frying
**For the batter **
Refined flour ½ cup
Cornflour ¼ cup
Chili powder (optional) ¼ tsp.
Salt To taste
Water A little
**For the sauce **
Oil 2 tbsps.
Finely chopped spring onion (optional) 2 tbsps.
Finely chopped Garlic 1 tbsp.
Finely chopped Ginger 1 tbsp.
Finely chopped green chilies 1 tbsp.
White pepper ¼ tsp.

Soya sauce 2 tbsps.
Sugar ¼ tsp.
Ajinomoto A pinch of
Cornflour mixed 1 tbsp.mixed with¼ cup water
Vegetable stock or water 1 cup
Salt To taste

Procedure To Make Cauliflower Manchurian :

1. Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes.

2. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter.

3. Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside.

4. Heat 2 table spoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for ½ minute.

5. Add the stock, pepper, Soya sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute.

6. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.

7. Add the fried cauliflowerets just before serving.

8. Garnish with spring onion tops.

Aate ka Sheera

Ingredients
1 cup wheat flour
3 tbsp ghee
3/4 to 1 cup sugar or molasses (jaggery)
Elaichi/cardamom powder
chopped cashew and almonds

Procedure To Make Aate ka Sheera:

1.Add flour and roast on slow fire, stirring continuously
2.Side by side add to sugar 2 1/2 cups water and keep to boil
3.When the atta becomes a golden brown, add the boiling sweet water
4.Stir gently and continuously till excess water evaporates and the ghee separates.
5. Decorate with chopped nuts.