Khamman Dhokla

A Light and healthy snack . A very popular Guajrati  dish I learnt years back from Tarla Dalal,s TV show. 

makes 16 pieces

for the batter:

1 cup besan(gram flour)

1 1/2 tbsp suji(semolina)

1/2 tsp salt

1/2 tsp citric acid

3 tsp sugar

1 1/2 tsp fruit salt(regular eno)

1 tsp ginger-green chili paste(optional)

for the tempering:

1 tbsp oil

1 tsp mustard seeds

a pinch hing(asfoetida)

3 green chilies cut lenghtwise into two

1/4 tsp citric acid or 1 tsp lime juice

1/4 tsp salt

1 1/2 tsp sugar

3/4 cup water

for garnishing :(optional)

chopped corriander leaves and grated coconut 

1. Mix in all the ingredients of the batter with 1 cup water (reserve nearly 2 tbsp water from it) .

2. Keep the steamer on gas and grease a metal thali( plate with atleast 1 inch high corners) which can fit in the steamer.

3. Add the fruit salt (one and half sachet of eno) and cover with the reserved 2 tbsp water and mix in one direction. pour in the greased thali. Fill only half leaving space for it to rise.

4. Keep the thali in the steamer and steam for 10 to 12 min. make sure the water from the steamer does not get into the batter. Avoid opening the steamer in between . Knife inserted comes out clean when cooked.

5. cool and cut into squares.

To steam, idli cooker or a kadai with proper lid can also be used. When using kadai the steaming time may differ, usually it takes 15-20 min depending on the size.

Microwave:

To cook in a microwave pour the batter in an greased microwave safe flat dish with lid and microwave on high for 2 to 3 min.

Heat oil for the tempering and add mustard seeds. once they crackle add hing and green chilies.  Cover it immediately and switch off the gas to avoid chili seeds spluttering up. Add 3/4 cup water and switch on the gas again. Add salt and sugar and bring it to a boil. Switch off the gas and add citric acid or lemon juice. Check the taste for a combination of spiciness sweetness and sourness and adjust accordingly.

Pour the tempering just before serving. The dhoklas absorb the liquid which keeps them moist and soft.

Serve with green chutney.

Cheesy potato and corn boats

This has been one of my daughter's favourite dish since she was 2 year old. The name boat is also given by her. This healthy snack can be made very quickly and I am sure all kids will love this.


2 tbsp finely chopped capsicum
2 tbsp finely chopped tomato (without pulp)
2 tbsp boiled corn kernels or thawed frozen corn
2 cloves finely chopped garlic
2 potatoes
4 tbsp grated cheese
2 tbsp butter
salt and pepper to taste
1/2 tsp pizza seasoning(optional)


Choose proper shaped new potatoes and wash the potatoes thoroughly so that no dirt remains.
Prick them with a knife here and there and microwave on high for 3 to 4 min. until cooked.
Cut each potato horizontally into two and scoop out the central part making a cavity.

For the filling:
Heat butter and add capsicum, garlic, tomatoes and corn. Add the seasoning and cook for a min.

Now fill each potato half with this filling and top with grated cheese. Microwave on high for 1 min or grill for 4 to 5 min until the cheese melts.
Serve hot.

Sending this recipe to Kid's delight hosted my My Cooking Journey.

Choco-chip banana muffins

                                                                                                                                                            

An easy method to convert all those extra ripe bananas, which no one wants to eat into a yummy, tasty and energetic desert for your kids.

Chocolate chips can be substituted by walnuts or any other dry fruits.

You can also some cocoa powder in the batter for a chocolaty taste.

makes 24 muffins

2 cups ripe mashed bananas

2 cups refined flour/maida

3/4 cup sugar

1 cup oil

4 tbsp curd

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla essence

1/4 cup chocolate chips

to serve:
Whipped cream(optional)

1. Whisk sugar, oil and curd until the sugar dissolves.
2. Sieve flour, salt, baking powder and baking soda together.
3. Now gently fold this flour mix into the sugar mix.
4. Add chocolate chips and vanilla essence to it.
5. Pour this batter in greased moulds or paper cups. (if using microwave then use microwave safe moulds )

microwave:
 Microwave on high for 2 min.
Allow to stand for one minute and remove from the microwave,

OTG:
Preheat the oven at 180 degree Celsius.
Bake for about 20 min.

my entry for:
http://ammajirecipes.blogspot.in/2013/12/event-holiday-baking-cakes-cupcakes.html

Lauki Muthias- Steamed Bottle gourd Dumplings

Food processors have made life easy. Grating , chopping all time consuming jobs can be done in no time especially during early morning rush when you have to get your children ready for school, prepare their breakfast, lunchbox....
Lauki Muthia makes a healthy breakfast and also can be packed in your child's lunch box.
It was a time consuming dish earlier but now thanks to the chopper instead of grating the bottle gourd and chopping or grinding other vegetables I just put them all together in a chopper to do the job for me.

For the muthias:
1 medium sized bottle gourd
1 onion
2 green chilies
1" piece ginger
1 cup whole wheat flour/aata
1/2 cup beasn/gram flour
1/2 cup semolina/suji
3 tsp sugar
1/2 tsp turmric powder
1/2 tsp sodium bi carbonate
juice of 1 lemon
salt to taste

for the tempering
1 tbsp oil
1 tsp mustard
1 tsp white seasame seeds/til

corriander leaves for garnishing
green chutney to serve

for the muthias:
you can either grate the bottle gourd, chop the onion, chilli and ginger finely
or
put all these things together in an electrical chopper and chop.
Usually the liquid from the grated vegetable is sqeezed out while making muthias but I don't want to squeeze out the vitamins so I skip this part.
Add all the other ingredients and mix.
If the mixture is too moist and diificult to handle then you can add some more wheat flour to it.
Just before steaming its better to check the taste for seasonings as per your appetite.
Now shape like small muthiias using your fist, but gently and either steam in a steamer for 10 min. or microwave on high for 2 min. with a standing time of 1 min.
you can check if the muthias are cooked by inserting a toothpick in the centre if it comes out clean it means the muthias are cooked else cook for some more time.

for the tempering:
Heat oil and add mustard seeds and allow to crackle, now add seasame seeds and switch off the gas.
Apply this on each muthia and serve garnished with corriander leaves and green chutney.