Mug Dhokla

 

            Dhokla, a traditional Gujarati snack is typically steamed but they come out perfect in a microwave too, in much less time. This is a very simple, easy to prepare and a completely hassle free recipe. In just three minutes, you have a healthy piping hot mug dhokla ready to be devoured as a breakfast option or any time of the day. A great comfort food, they turn out real soft and spongy. 

          Pour some flavorful tempering over it and enjoy them directly from the mug. Alternatively, you can slice them and pour the tempering over it. You can also add some green chutney and / or sweet tamarind chutney if preferred. So check out the step by step pictorial recipe to prepare this yummy treat.

          These mug dhoklas are ideal for breakfast as an evening tea-time snack, or to satisfy sudden hunger pangs. It can be prepared either with besan (gram flour), sooji (semolina) or both combined. So this is the latter version.

          They are both wholesome and nutritious, and they can be packed as a lunch box meal too. This is an instant version that kids will definitely love and is ready in no time. With a slight hint of sweetness, tanginess and spiciness, they are a great party  treat too. 

Dhokla - 

• 1/2 cup gram flour (besan)
• 2 tbsp. semolina (sooji)
• 1/4 cup yoghurt
• 1 tbsp. oil
• 1 tsp. ginger-green chili paste
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. sugar
• 1/4 tsp. asafoetida
• 1 tsp. eno fruit salt / 1/4 tsp. baking soda 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 green chili, chopped
• 1/2 tsp. sesame seeds
• 1/4 tsp. red chili powder 
• 2-3 tbsp. water

Garnishing - 

• chopped coriander leaves, chopped
• fresh grated coconut

            In a mixing bowl, mix together all the ingredients (except eno fruit salt) mentioned under Dhokla. 

          Add required quantity of water and whisk it. Set aside for 10 minutes. 

          Add more water if required to form a batter of pouring consistency. Be sure that there are no lumps. 

          Add eno fruit salt and give it a stir. Pour into a greased microwave safe mug / cup. Fill only till 3/4 of the mug. 

          Microwave on high power for 2 & 1/2  - 3 minutes. Do the toothpick test to check if it is done. 

           Tempering - Heat oil in a tadka pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and green chili. Switch off the flame and add the red chili powder and 2-3 tbsp. water. 

           Give it a stir and pour this tempering over the mug dhokla. Garnish with chopped coriander leaves and fresh grated coconut. 

           Enjoy them directly from the mug just as it is or with green chutney / sweet tamarind chutney.

Note - 

          Alternatively, you can slice the dhokla and pour the tempering over it. Garnish with chopped coriander leaves and fresh grated coconut. Serve along with green chutney and sweet tamarind chutney.

In a mixing bowl, mix together all the ingredients (except eno fruit salt) mentioned under Dhokla.

Add required quantity of water and whisk it. Set aside for 10 minutes. Add eno fruit salt and 1 tsp. water. Give it a stir. 

Pour into a greased microwave safe mug. Fill only till 3/4 of the mug.

Microwave on high power for 2 & 1/2  - 3 minutes. Do the toothpick test to check if it is done. 

Heat oil in a tadka pan & temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves  green chili. Switch off the flame & add the red chili powder and 2-3 tbsp. water. 

                    Give it a stir & pour this tempering over the dhokla.

     Garnish with chopped coriander leaves & fresh grated coconut. 

Enjoy them directly from the mug just as it is or with green chutney / sweet tamarind chutney.

Minestrone Soup - Italian style

 

             This is a delicious and a nutritious Italian soup which has all the goodness of vegetables and greens. It serves as a one-pot meal and is very healthy and wholesome at the same time. So check out the step by step pictorial recipe to prepare this sumptuous and comforting dish.

            Apart from the veggies I have used, mushrooms and broccoli too, can be added to the soup to make it more nutritious. In short, any veggies you can lay your hands on can be made use of. Boiled and shredded chicken / mutton pieces or sautéed prawns can be added for a non-veg. version. 

• 2 tbsp. olive oil
• 2 bay leaves
• 1 tbsp. garlic cloves, chopped
• 1 onion, diced
• 1/3 cup French beans, diced
• 1 stalk celery, diced
• 1/3 cup zucchini, diced
• 1/3 cup carrot, diced
• 1 small potato, diced
• 1/3 cup green peas
• 2-3 tomatoes
• 1-2 tbsp. tomato paste
• 3-4 cups stock (vegetable / chicken)
• 1/2 cup boiled kidney beans (rajma)
• 1/2 cup boiled white chickpeas (kabuli chana)
• 1/2 cup boiled al dente macaroni paste
• handful of spinach, chopped
• 2-3 tbsp. parsley, chopped
• salt & pepper to taste
• 1 tsp. dried mixed herbs 
• 1-2 tbsp. grated cheese

           Blanch the tomatoes in hot water for 4-5 minutes. Discard the skin and chop them. 

          Heat oil in a pan and sauté the bay leaves, garlic and onion till translucent. 

          Then add the diced veggies and sauté for 2-3 minutes. 

          Now add the stock and simmer for 2 minutes.  

          Then add the tomatoes and tomato paste. Simmer on a low to medium till the veggies are soft.

         Then add the boiled kidney beans, boiled chick peas. boiled pasta, spinach leaves, parsley, dried herbs, salt and pepper.

          Simmer for 1-2 minutes and switch off the flame. Ladle into soup bowls and serve, garnished with grated cheese.

          Heat oil in a pan & sauté the bay leaves, garlic & onion till 

          translucent. 

                  Add the diced veggies & sauté for 2-3 minutes. 

                  Now add the stock & simmer for 2 minutes.  

Add the tomatoes & tomato paste. Simmer till the veggies are soft.

Add the boiled kidney beans, boiled chick peas. boiled pasta, spinach leaves, parsley, dried herbs, salt & pepper. Simmer for 1-2 minutes & switch off the flame. 

      Ladle into soup bowls & serve, garnished with grated cheese.

Foxtail Millet Bun Dosa

 

          Bun Dosas are soft and spongy. It is shaped like a bun, hence the name. They are generally prepared in a tadka pan. However, it can also be prepared in a small wok pan or an appe pan. 

          In this recipe, I substituted rice for Foxtail millet. A tempering of mustard seeds, urad dal, asafoetida, onion, ginger, curry leaves and green chilies was added to the batter. 

          Do try this amazing and wholesome Millet Bun Dosa, accompanied with coconut chutney for a comforting breakfast / meal. So check out the step by step pictorial recipe to prepare this healthy and wholesome breakfast.

            Besides Foxtail Millet, you can also use any other variety of your choice, like proso, kodo, little, barnyard, etc. Any type of millet, in general, is a wonder grain that is both diabetic and heart friendly.

            Millets are a great substitute to rice as they have a lot of health benefits and antioxidants. So do give this recipe a try and introduce something new to your family and loved ones. 

 

• 1/2 cup foxtail millet
• 1/4 cup urad dal
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves, chopped
• 1-2 green chilies, chopped
• 1/2" ginger, chopped
• 1 onion, chopped
• 1/4 cup coriander leaves, chopped
• salt to taste
• 1 tsp. eno fruit salt
• oil to fry the bun dosa

          Wash the millet and urad dal. Rinse well and soak overnight or for a minimum of 5 hours.

          Then grind into a smooth paste along with required quantity of water. The batter should be of pouring consistency.

          Heat 1 tbsp. oil and temper with cumin seeds, mustard seeds and asafoetida. Allow it to splutter.

          Add the chopped onion, curry leaves, ginger and green chilies. Sauté till it turns translucent. 

          Add the chopped coriander leaves and give it a mix. Switch off the flame and pour this tempering over the prepared batter along with salt to taste. Mix well. 

          Just before preparing the bun dosa, add the eno fruit salt and mix. 

          Heat 2 tsp. oil in a tadka pan and pour a ladleful of the batter in it. Cook till one side turns golden brown. Then flip it over and fry the other side till perfectly done.

          Transfer it to a serving plate. Prepare similar Bun Dosas with the remaining batter and serve them hot with coconut chutney for a wholesome breakfast.

Note - 

1.  The same batter can be made into uttapam and paniyaram (appe).

4.  These Bun Dosas can be served for breakfast, brunch, lunch, dinner, snack or as a lunch box meal. In fact, one can have them anytime of the day. 

                Wash the millet & urad dal. Rinse well & soak overnight.

       Grind into a smooth paste along with required quantity of water. 

   Heat 1 tbsp. oil & temper with cumin seeds, mustard seeds & asafoetida. 

Add the chopped onion, curry leaves, ginger & green chilies. Sauté till it turns translucent. 

                      Add the chopped coriander leaves & give it a mix. 

       Pour this tempering over the prepared batter along with salt to taste. 

                       Mix well. 

        Just before preparing the bun dosa, add the eno fruit salt & mix. 

Heat 2 tsp. oil in a tadka pan & pour a ladleful of the batter in it. Cook till one side turns golden brown. 

                  Flip it over & fry the other side till perfectly done.

        Serve them hot with coconut chutney for a wholesome breakfast.

Verkadalai Sadam (Peanut Rice - South Indian style)

 

            VERKADALAI SADAM is a very common breakfast in Tamil Nadu. Verkadali translates to peanuts / ground nuts and Sadam is rice in the local lingo. This dish is also offered in temples in the form of prasad / offering. It is best had as it is or with some pickles, fried / roasted papad or chips. Coconut chutney is also another great accompaniment. So check out the step by step pictorial recipe to prepare this healthy traditional delicacy.

          Besides breakfast, Verkadali Sadam can also be had for lunch or dinner too. Very yummy and easy to prepare, this flavorful dish is sometimes carried along while travelling and also serves as a lunch box meal. So it is a very good way to use up any leftover cooked rice. 

         This is a hassle free recipe where peanuts are roasted along with few other basic ingredients and then ground into a coarse powder. This is later mixed with cooked rice and the tempering. You can prepare the peanut powder in large batches and store in an air-tight container in the refrigerator for later use. 

Ingredients - 

• 2 cups cooked rice
• salt to taste
• 2 tbsp. coriander leaves, chopped to garnish
• 1 tbsp. roasted peanuts to garnish 

Dry roast & grind - 

• 1 tsp. oil
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 8-10 peppercorns
• 1/4 tsp. fenugreek seeds
• 1 tsp. sesame seeds
• 3 dry red chilies
• 2 tbsp. fresh grated coconut
• 1 tsp. tamarind paste
• 1/4 cup roasted peanuts
• 1/4 tsp. salt

To Temper - 

• 2 tbsp. oil
• 1 dry red chili, broken
• 1 tsp. mustard seeds
• 1 tsp. urad dal
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

         To dry roast - Heat oil in a pan and sauté the urad dal, chana dal, pepper, fenugreek seeds, dry red chilies and sesame seeds till you get a nice aroma. 

         Add the coconut sauté till it changes colour. Switch off the flame and add the roasted peanuts, tamarind paste and 1/4 tsp. salt. Keep aside to cool. Then grind into a coarse powder. 

          To temper - Heat oil in a pan. Temper with mustard seeds and red chili. After it stops spluttering, add the urad dal. asafoetida and curry leaves. Sauté for a few seconds. 

           Add the cooked rice, salt to taste and the coarsely ground peanut powder (podi). Sauté for 2-3 minutes on a low to medium flame. 

           When done, switch off the flame and garnish with chopped coriander leaves and roasted peanuts. Serve along with pickles, papad, chips or fryums. 

                    Heat oil & sauté the urad dal, chana dal, pepper, fenugreek 

                    seeds, dry red chilies & sesame seeds till you get a nice aroma. 

                              Then add the coconut sauté till it changes colour. 

                     Switch off the flame & add the roasted peanuts, tamarind

                     paste. Keep aside to cool.

                             Then grind into a coarse powder. 

                     Heat oil in a pan. Temper with mustard seeds & red chili. After

                     it stops spluttering, add urad dal. asafoetida & curry leaves. 

                     Sauté for a few seconds. 

                      Add the cooked rice, salt to taste & coarsely ground peanut 

                      powder. Sauté for 2-3 minutes on a low to medium flame. 

                         When done, switch off the flame & garnish with chopped 

                         coriander leaves and roasted peanuts. 

                              Serve along with pickle, papad, chips or fryums.