Love Served Daily

Cooking up Smiles..Across the Miles


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Makai ka Dhokla or Corn Savory Steamed Cake

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Hello everyone. I am sure by now you know how much I love Gujarati food. I probably have more Guajarati dishes on my blog then any other cuisine. Just in case you have missed them, here they are – Kutchi Dabeli, Aam ka Chunda, Cabbage Muthia, Microwave Khandvi and Oats Dhokla. Do check them out if you like Guajarati food as much as I do. 🙂

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For today’s post I am sharing another dhokla recipe. This one is made with maize flour or Makai ka atta and also has some corn kernels to bite into. A pure healthy delight I must say. If you are like me and have lots of Makai ka atta left from those Maki ki roti you thought but never made, here is something you can use it for. And trust me, the dhokla is so good, you won’t regret buying some maize flour especially to make this.

Without wasting anymore time, let’s make some delicious dhokla 😛

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Recipe inspired from here

Ingredients:

Maize Flour or Makai ka atta – 1 cup

Corn Kernels – 1/2 cup

Thick yogurt – 1/2 cup

Sugar – 1 tbsp

Lemon Juice – 2 tbsp

Turmeric Powder – 1/4 tsp

Ginger paste – 1 tsp

Salt to taste

Oil – 1 tbsp

Eno Fruit Salt – 1 tsp

Warm water – 3/4 cup

For Tempering:

Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Curry leaves – a handful

Seasme Seeds – 1/2 tsp

Chopped Cilantro and Shredded Coconut – for garnish

Method:

  1. Mix together the maize flour, yogurt and warm water and keep it covered for 30 minutes.
  2. Now add in the corn kernels, ginger paste, sugar, lemon juice, oil, turmeric powder and salt and mix well.
  3. Lightly grease a 7 inch pan or thali and bring water to boil for steaming.
  4. Once you are ready to steam, add the eno fruit salt to the dhokla mix and mix gently.
  5. Steam the dhokla on medium flame for at least 20 minutes, till a toothpick inserted in the center of the dhokla comes out clean.
  6. While the dhokla is steaming, we can make the tempering. Heat oil in a small pan and add in the mustard seeds. Once they crackle add the curry leaves, followed by sesame seeds. Cook everything for a few minutes and turn off the gas.
  7. Once the dhokla has cooled down to room temperature, pour this tempering over dhokla and garnish with cilantro leaves and coconut.
  8.  Cut the dhokla into desired pieces and serve with your favorite chutney.

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So that is how I made this delightful dhokla. Do let me know if you try it out.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 


42 Comments

Oats Dhokla..A healthy delight

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A big hello to all of you. I am so excited the spring will be here soon. With the New England weather, you can’t really predict much but at least with all the Easter stuff floating around, it makes both me and my daughter very happy. She is looking forward to all the egg hunting and I can’t wait for some warmer days and outdoor activities. We have been lucky enough to have a reasonably warm winter this year and are really looking forward to a  gorgeous summer ahead. How is the weather like at your end..?

Healthy is my favorite kind of food. I do enjoy eating all the junk and the not so good for you desserts but they make me so guilty afterwards. Dang. So not worth it. 😦 I am therefore always on the lookout for healthy recipes – oats, quinoa, kale, chia seeds are some of the most frequent ingredients used in my kitchen. I have been cooking with oats a lot off lately and this dhokla or steamed cake recipe was as healthy as it was delicious. 🙂

Without wasting any more time, lets make this yummy treat..

Ingredients:

Oats – 3/4 cup, dry roast and make a powder – will yield 1/2 cup oats flour

Sooji or Semolina – 1/2 cup

Yogurt – 1/2 cup

Ginger and  green chilly paste – 1/2 tsp

Chopped Spinach or grated carrots – 1/2 cup (Use your choice of veggies)

Salt to taste

Lemon Juice – 1 tbsp.

Sugar – 1 tbsp.

Eno Fruit Salt – 1 tsp

Water – 1/4 cup, use as needed

Oil – 1 tbsp.

Mustard Seeds – 1/2 tsp

Curry leaves – a few

Chopped Cilantro for garnish

Method:

  1. In a bowl mix together the oats flour, sooji, yogurt, salt, lemon juice, sugar, ginger and green chilly paste. Add water as needed to make a smooth batter of pouring consistency. Let it rest for at least 30 minutes.
  2. Now mix in the spinach and give it a good stir. Add some more water if needed. The batter should be of pouring consistency but not too thick or thin.
  3. Get your steamer ready or boil some water in a large pot or cooker. If steaming in the cooker, do not use the whistle.
  4. Grease a 7 inch dish and keep it ready.
  5. Once the water comes to boil, add in the eno fruit salt to the dhokla mix and give it a gentle mix, making sure not to over mix.
  6. Pour the dhokla mix in the greased dish and let it steam on medium flame for at least 15 – 20 minutes till a toothpick inserted in the center comes out clean.
  7. While the dhokla is steaming, we can prepare our tempering.
  8. Heat oil in a pan and add in the mustard seeds. Allow them to splutter. Throw in the curry leaves and once they crackle, switch off the flame.
  9. Once the dhokla is ready, pour this tempering over it and allow it to rest for 10 minutes. Garnish with chopped cilantro leaves.
  10. Finally, cut your dhokla pieces and serve with your favorite chutney. Enjoy this healthy snack.

….

So here is how I made this healthy and delicious dhokla. Do let me know if you try this out.

Thanks for stopping by. See you soon.

Love,

Ritu. 🙂

 

 

 

 


37 Comments

Quinoa and Lentil Dosa/Crepes

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Hello..How is everyone doing..?? Would you believe me if I told you that this super crispy and delicious Dosa is made with Quinoa and Lentils. Yeah its like a power house of protein. I was impressed when I saw this recipe at Sonal’s blog. She always makes delicious and healthy stuff and everything I have tried from her blog has been a success. I knew I had to try this. And I am so glad I made them cause they turned out so good. You do not miss the rice at all and I love how healthy they are. Thank you so much Sonal for such a fabulous recipe. I will surely be making this again. 🙂

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I have followed her recipe to the T without any changes and they came out just perfect. Hop on to her blog right now, if you want to make these super healthy and yummy dosas. Here is the recipe link – Quinoa and Dal Dosa.

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Also, if you are looking to try some more Quinoa dishes, don’t forget to check out this warm and healthy Vegetarian Quinoa Chili and these delicious Quinoa and Kale Patties.

Thank you so much for stopping by. Do let me know if you try these.

See you again soon.

Much Love,

Ritu. 🙂

 

 

 

 


42 Comments

Malai Chum Chum..A delicious Bengali dessert

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Hello everyone. Today I am sharing my husband’s favorite dessert. I had made it for Diwali (Yeah, in Novemeber, 2015) and this was sitting in my draft for ages. It was high time I published it. It is a popular Bengali dessert that is made with Paneer or Indian cottage cheese. I was happy to finally get it right after a lot of failed attempts. I would like to give the credit for this success to my blogger friend Garima at Cafe Garima. Her no fail Rasgulla recipe is the best one around. Her tips and tricks have helped me make some delicous rasgullas, ras malali and of course this amazing chum chum. Thank you Garima. Do check out her blog..she is truely a dessert queen. 🙂

Without wasting any time, let’s make some Malai Chum Chum

Ingredients:

2% milk – 4 cups (You can use whole milk if you like)

Lemon Juice or Vinegar – 2 tbsp

Sugar – 1.5 cups

Water – 4 cups

Orange food color – a few drops, optional

Mawa (khoya) – 1/4 cup, grated (You can also use sweetend condensed milk for stuffing, skip the sugar)

Sugar – 1 tsp

Cardamom Powder – 1/4 tsp

Sliced pistachio and dessicated coconut for garnish

Method:

  1. Boil 4 cups of milk in a heavy bottomed pan. Once it comes to boil, remove it from the flame. Wait for 2 minutes and then add the lemon juice. Keep stirring continously. The milk will start to curdle and you will notice a green whey. Add some ice cubes and let it rest for 5 minutes.
  2. Place a muslin cloth in a strainer over another bowl and pour over this curdled milk to separate the whey and paneer or chenna. Rinse it well with a few glasses of cold water. This is important to remove the lemony flavor and smell from the paneer.
  3. Tie the chenna in the muslin cloth and squeeze it gently to remove all the excess water. Hang this tied Chenna for about 20 minutes to get rid of all the excess water. This step is very important as any water residue in cheena will cause the chenna balls to break when they are boiled in sugar syrup.
  4. Once the chenna is dry and crumbly, take it out in a plate. To know your chenna is ready for use, take a small portion of this and knead it well for a minute. If you are able to make a ball of it, its ready to use.
  5. Add few drops of orange color to the chenna and knead it well with your palm till you get a good dough. Stop when it starts to leave out some fat or grease on your hands. Thats when you know its done. 10 minutes is a good estimate.
  6. Divide this doough into 10 equal parts or more if you want smaller pieces. Take a portion and make an oval shaped patty with it. Make sure not to make them quite big as they will increase in size when boiled.
  7. Now take a heavy bottomed pan and bring 4 cups of water and the sugar to boil. Once the sugar syrup has come to a boil, drop in the chenna balls, reduce the flame to a medium, cover and cook it for 7 – 8 minutes.
  8. Flip the balls after 8 minutes and cook for another 5 minutes. They are usually done in a total cooking time of 12 – 15 minutes.
  9. Once they are done, transfer them to another bowl and let them cool down to room tempearture. We will stuff them only after they are cold to touch.
  10. To make the stuffing, mix together the grated mawa, sugar and the cardamom powder. You can also stuff these with some sweetened condensed milk if you don’t have mawa.
  11. Once the chum chum have cooled down, cut it horizontaly, very gently so that it opens up like a burger and add a layer of the mawa stuffing. Close it back and do the same with all the pieces. Make sure to handle the chum chum pieces very carefully here.
  12. Finally, roll these chum chum in dessicated coconut and sprinkle some sliced pistachios. Let them chill in the refrigerator for at least 2 hours before serving. Enjoy.

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So here is how i made this delicious and beautiful dessert. Do let me know if you try this out.

Thanks so much for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 

 


45 Comments

Microwave Pedas (or Milk Fudge)..Quick & Easy..Ready in 15 Minutes

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I cannot believe I am writing my 50th blog post. When I started this blog a few months ago, (First Post) I did not think I would go past 15 posts, but thanks to all the encouragement from friends and family, here I am still sharing some thoughts and some recipes 🙂 I would also like to take this opportunity to thank all of my readers and friends from the blogging world that I have met and connected through my blogging journey. I owe this to you. Thanks for sticking out with me. I really appreciate and value each one of you. 🙂

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For today’s post I am sharing a very easy Indian dessert – Pedas. The traditional method of making Peda is a lengthy process but this is a super easy recipe that’s done in the microwave and is ready to gobble in flat 15 minutes. I recently had to take some Indian dessert to my daughter’s school and this is what I made for her class. It pretty much resembled a milk fudge and was well liked by her non-Indian friends. But my favorite part is how quickly they get ready. So next time you need a quick dessert, try them out. Diwali is almost here and if you are still haven’t made anything, these last minute Pedas are here to your rescue.

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Lets make them together 😀

Ingredients:

Instant Dry Milk Powder – 2 cups

Sweetened Condensed Milk (Milkmaid) – 14 0z can or 395 ml

Unsalted butter or ghee – 8 tbsp. or 1/2 cup

Cardamom Powder – 1 tsp

Garnish – Colored Powdered Sugar and Cranberries (Feel free to use raisins, almonds, pistachios etc.)

Procedure:

  1. Take a microwave safe bowl and melt the butter or ghee.
  2. Next add in the milk powder and condensed milk and mix really well.
  3. My microwave power is 1100 watts. Microwave the mixture for 1 minute, uncovered. Take it out, stir and microwave it for another minute.
  4. After the second minute of cooking, take it out and mix everything well, add in the cardamom powder and put this back in the microwave but this time just for 30 seconds. We need to closely monitor the texture of the Pedas. You do not want them to dry out and at the same out they need to reach a consistency where you can form balls.
  5. After 2.30 minutes of total cooking, take a small portion in your hand and see if you can roll it like a ball. If not, microwave it for another 30 seconds. Since all microwave ovens work differently, you need to check it accordingly.
  6. Finally, mix it really well and let it cool down for a few minutes till they are still warm but being able to form into balls.
  7. Lightly grease your hands and take a small pinch of this mixture and try to form a crack free ball. Flatten it a little to give it the Peda shape and keep aside.
  8. Similarly shape all the Pedas, acting quickly before the mixture cools down. You should be able to get at least 25 Pedas from this recipe, depending on the size.
  9. Dip each of the Pedas in colored powdered sugar and place a cranberry on top. Or use your choice of garnish. 
  10. Let them cool down completely before storing them in an air tight container in the refrigerator. They are best enjoyed at room temperature.

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So that is how easy these are. I hope you will give them a try and let me know if you like them.

I wish everyone celebrating a very happy and prosperous Diwali. Indulge and Enjoy.

Thanks for stopping by.

Love,

Ritu. 🙂


28 Comments

Slow Cooker Kheer..Indian Rice Pudding

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Hello guys. Hope everyone is enjoying the cooler weather and gearing up for the winters. I am of course looking forward to the first snow….but just the first one 😉 Hope the winters this year won’t be as bad as 2015.

Today I am making some delicious kheer or Indian rice pudding in my slow cooker. I am officially in love with my slow cooker. <3. From chicken curry, rajma, soups to this kheer, I have loved everything that I have tried in it. The joy of throwing everything together in the morning and getting a delicious meal in the evening is so rewarding. I plan to share more slow cooker recipes soon, but lets make some delicious and creamy rice pudding today.

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Rice pudding is made by slow cooking the rice and milk together till the rice is well cooked and the pudding is all creamy. The stove top method is quicker but it needs a lot of baby sitting where you need to continuously stir the milk and rice to prevent it from burning. The slow cooker method is my new favorite version. The slow cooking makes the pudding very rich and creamy, minus the effort. 🙂

Let’s make some delicious kheer now

Ingredients:

Basmati Rice – 1/2 cup

Whole Milk – 5 cups

Sugar – 1/2 cup

Cardamom Powder – 1/2 tsp

Chopped Almonds or pistachios – for garnish

Method:

  1. Spray the inside of your slow cooker with non sticky spray. It makes for easy clean up.
  2. Dump the rice, milk, sugar and cardamom powder in the slow cooker. Mix everything well and let it cook on low for 6 hours. You can stir it once or twice in between if you like, scrapping the sides in the process.
  3. After 6 hours, the rice would have cooked completely and the pudding will be nice and creamy. Check to make sure the consistency of the pudding is as per your preference.
  4. Garnish it with chopped almonds or pistachios and serve hot or cold. It tastes delicious either way.
  5. The pudding gets a little thicker when it cools down, just add some cold milk to adjust the consistency. Enjoy

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So that is how I made this super easy and super delicious rice pudding in my slow cooker and loved every bite of it. It had a beautiful pink color to it. I served this with some warm and soft gulab jamun and it was absolutely heavenly. 🙂

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Do give this a try and I am sure you will love it.

Thanks for stopping by.

Love,

Ritu. 🙂


31 Comments

Mango Coconut Ladoo

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How is everyone doing..? My daughter turned three today. Still feels like yesterday we brought her home from the hospital. Its amazing how time flies. We celebrated her birthday today with all her favorite foods – black forest cake, pizza, noodles and of course jalebis. She was all smiles and that is all that mattered. Mommy its my birthday, I am a big girl now…That is all I heard all day today. I wish her all the happiness in the world. My little princess is growing up so fast. 🙂

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Mango is a family favorite fruit and we thoroughly enjoy its short lived presence in our part of the world. I make a lot of dishes with mango as both my husband and daughter loves it. These mango coconut ladoos were born as a result of an experiment and I am so glad I made them cause they turned out delicious. I have used ready made mango pulp here but fresh mangoes are best, when available.

If you are currently celebrating Ganesh Chaturthi and need a quick and delicious treat, this is for you.

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Recipe inspired from here

Lets make some yummy ladoos

Ingredients:

Desiccated or dry coconut – 2 cups

Mango Pulp – 1 cup

Clarified Butter or Ghee – 1 tbsp.

Condensed Milk – 1/2 cup

Cardamom powder – 1 tsp

Dry coconut – 1/4 cup, for rolling

Method:

  1. Take a non stick pan and heat up the ghee. Now add the 2 cups of dry coconut and roast it well for 2 minutes, on low flame, stirring continuously. You can also use fresh grated coconut in this recipe. Just make sure to cook it till it gets fairly dry.
  2. Now add mango pulp and mix well. Keep stirring it until the mixture has dried up to a great extent.
  3. Its time to add in the condensed milk. Make sure the flame is low throughout. Keep cooking till the mixture dries up completely. It should not be sticky. To test if its done, take a small piece of the mixture and let it rest for a few minutes. Try to roll it into a ball. If you are able to form a ladoo, its ready. It took me about 10 minutes to reach that stage. You are looking for a dough like consistency.
  4. Finally, add in the cardamom powder, mix well and turn off the flame.
  5. Let the whole mixture cool down a bit to make sure you can make balls out of this.
  6. Make small round balls and roll it in dry coconut powder. That’s it. Your delicious mango coconut ladoos are ready.
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Do let me know if you try them out.
Thanks so much for stopping by.
Love,
Ritu. 🙂