Lunch Menu 25 - Jeera Pulav, Potato Fry and Mutter Paneer

A simple, quick and easy recipe to put together. It is so easy to prepare, however, it looks like you have put so much effort.

Click on the below links for recipes:

• Jeera Pulav
• Potato Fry (Will Update soon)
• Mutter Paneer 

Vegetable Biriyani (With Curd Marinade)

I am a huge of Biriyani and make it at least twice a week. I make it in multiple methodology, using different Vegetable as the Main dish etc. You can visit some Biriyani recipes I have posted here.

This is one of the lazy style of me making Biriyani. However, this is so Yummy. Do try this style.

Ingredients

Onion - 1 (Large, sliced)
Tomato - 1 (Small, Chopped)
Mint - 1/2 Cup (Chopped)
Rice - 1 Cup
Vegetables of your choice - 1 Cup (I used Cauliflower, Green Peas, French Beans and Potatoes)
Red Chilly Powder - 1 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - A generous Pinch
Garam Masala - 1/4 teaspoon
Bay Leaf - 1
Ghee (Clarified Butter) - 1Teaspoon (optional)
Curd/Yoghurt - 1 Cup (Thick)
Water - 1 Cup
Oil - 1 Tablespoon
Salt - To taste

Method

• Wash and Soak rice in 1 cup of Water.
• In a mixing bowl, place the curd and whip it using a Whisk and then all the following ingredients Tomato,Mint, Vegetables, Red Chilly powder, Ginger Garlic Powder, Turmeric Powder, Garam Masala and mix well.
• Keep this aside till your rice soaks. I have sometimes covered it with a cling film and kept in refrigerator overnight and made Biriyani using it the next day and it works fine. 
• In a pan, warm some oil then add Bay Leaf, Onion and Saute it.
• Cook till the Onion becomes translucent and then add the prepared mixture soaked in yoghurt.
• Reduce the flame and cook it for 5-7 minutes. Do stir it in between to avoid it from burning.
• Meanwhile, switch on the rice in the electric Cooker. You can make it in regular vessel also.
• Once the water in the Rice Cooker starts boiling, add the cooked mixture and salt into the rice cooker.
• Give it a stir and put the lid back on and cook it till done.
• Once the rice is done, add Ghee and stir it well and Serve.
• If you are using a vessel, once you have cooked the Onion and yoghurt mixture for 5-7 minutes, add the water.
• Once the water starts boiling, add rice and cover it with a lid and cook till done. 

Lunch Menu 24 - Rice with Chana Dal (Lentil) Fry, Beans Peanut Salad, Avarakkai Poriyal and Kollu Rasam

One more South Indian style Lunch Menu, I did not make Sambhar but made Dal Tadka to satisfy my North Indian Hubby :-).

Click on the below links for the Recipes:

• Dal Tadka
• Kollu Rasam
• Avarakkai Poriyal (Broad Beans) (Will Update soon)
• French beans Poriyal (Will Update soon)

Brown Rice Vegetable Pulav

The moment I hear the recipe name the one thing that comes to my mind is the Brown Rice ad with Chef  Sanjeev Kapoor. So I was always wanting to experiment different cuisines with Brown Rice. So some time last week, I made my first try with BR Veg Pulav and it tasted really good. So I felt motivated and tried with Brown Rice Dal Khichdi which was also yummy. I will share the BR Khichdi recipe sometime next week.

You can add any vegetables, Masalas that you have in your pantry. I have used what was available in my pantry on that. I have mildly spiced, if you want to make spicy, adjust to your preference.

Even though its seems like lot of work, it is not, each step will take a minute to 2 to complete. If your Rice is ready you can prepare this dish in less than 10 minutes.

Ingredients

Brown Rice - 1 Cup (Washed and Soaked in 2.5 cups of water for 30 minutes )
Onion - 1 (Medium, thinly sliced)
Cauliflower - 1/4 Cup (Broken into small florets)
Green Chilly - 1 (Slit)
Ginger Garlic Paste - 1 Teaspoon
Paneer or Cottage Cheese - 1/4 Cup (Cut into 1" cubes)
Potatoes - 1 (Large, washed and cut into 1" cubes)
Cinnamon, Cloves, Bay leaves, Aniseed - 1 Each
Green peas - 2 Tablespoon (Boiled)
Red Chilly Powder - 1 Tablespoon
Green Coriander Leaves - 1 Tablespoon (Finely Chopped)
Mint leaves - 2 tablespoon (Washed and roughly chopped)
Salt - To Taste
Oil - As required
Clarified Butter/Ghee - 1 Tablespoon (Optional)

Method

Cooking the Rice:

• In usually soak my Brown Rice in 3 Cups (For a Cup of Brown Rice) for 15 minutes and cook it for 5 whistles in a pressure cooker.
• As I was making Pulav, I reduced the water by 1/2 Cup and increased the soaking time. So for this pulav I soaked 1 Cup of brown Rice in 2.5 Cups of water for 30 minutes and cooked for 5 whistles.
• The above is only an indication and may change depending on your quality of Rice and maturity of rice etc.
• I have used authentic thick brown Rice and not Brown Rice Basmati Rice. You can use any Brown Rice variant that is available/you like.
• So cook the Brown Rice and keep it aside.

Cooking the Veggies:

• Place a tava/Kadhai on stove and add a tablespoon of oil and arrange the Potato cubes.
• leave on one side for 2-3 minutes and then flip it cook.
• If you think it is taking too long to cook, then cover the tava with a lid.
• Once the potatoes are half done, arrange the Paneer and cauliflower also and cook till the Potatoes,cauliflower and Paneer are done and gets a nice colour.

Onions and Spices:

• Meanwhile, place another Kadhai/Wok and add a little more than a Tablespoon of oil.
• Once the Oil is warm, add the Whole Garam masala (Cinnamon, Cloves, Bay leaves, Aniseed) and saute till they are done. This may take couple of seconds.
• To this add the onions and saute till they are done.
• Then add the Mint leaves, Ginger Garlic Paste and Saute for a minute or two.
• Add the Red chilly powder and saute it around and to this add the boiled Green peas and Saute.
• Now add the sauteed veggies also to this (Potatoes, Cauliflower and Paneer) and saute it around a bit.
• Ensure that you maintain the shape of these veggies and don't mash them.

The Final touch:

• After tossing all veggies together, add the cooked Brown Rice and toss it around.
• Cover and cook for a minute or two to just allow the veggies and rice to come together.
• Garnish with Green Coriander leaves and pour a tablespoon of rice.
• Enjoy your Yummy and Healthy Brown Rice.

 

Lunch Menu 21 - Rice with Garlic Curry (Poondu Kuzhambhu), Punjabi Bhindi (Ladiesfinger), Sukki Gobi (Cauliflower) and Coriander Mint Chutney 

Hi All, here is one more Lunch Menu from my Kitchen. You can make the Poondu Kuzhambhu a day in advance and can be stored for 2 days in Fridge.

Click on the Below Links for the Recipe:

• Poondu Kuzhambu ( Garlic Gravy)
• Cauliflower Sabzi (Cauliflower Dry)
• Punjabi Bhindi (Ladies Finger Fry)
• Coriander Mint Chutney

Lunch Menu 19: Baati with Panchmela Dal,Rice,Sambhar,Ginger Rasam,Cabbage Poriyal,Arbi Roast,Curd Rice, Poondu Kuzhambhu,Eggless Chocolate Mousse, Whole Wheat Orange Cake, Paneer Tikka, Alo Tikki,Gulab Jamun and Masala Vada

Happy New Year to all of you. Lets start this Year with a Wonderful Lunch Menu. I prepared this on New year.

Click Here for the Recipes

• Gulab Jamun
• Eggless Chocolate Mousse (Coming Soon)
• Masala Vadai (Coming Soon)
• Ladies Finger Sambhar
• Ginger Rasam 
• Paneer Tikka
• Potato Tikki
• Poondu Kuzhambhu
• Cabbage Poriyal
• Arbi Roast
• Baati 
• Panchmela Dal
• Whole Wheat Orange Cake 
• Curd Rice

Malai Kofta 

I have posted the Healthy Version of Malai Kofta already, this is the way of actually making Malai koftas. No doubt, these will taste double awesome.

Ingredients

For the Kofta:

Paneer or cottage cheese - 250 grams (Crmbled)
Potato - 1 (Medium, peeled, boiled and mashed - I did not add it as I was able to work with the Paneer, however if you are trying this for the first time, then use mashed Potato)
Green Chillies - 1 (Finely Chopped)
Ginger - Garlic Paste - 1/4 Teaspoon
Rice Flour or Maida or Corn Flour or Bread - 2 tablespoon or 2 slices made into crumbs
Salt - To taste
Oil - as required (Usually it is ssupposedto be deep fried, however I did shallow Fry)
Sooji or Bread Crumbs - To coat the Koftas

For the Gravy: 

Onion - 1 (Big, Boiled and made into a paste)
Cashew Nuts - 10 Nos (Boil it in some warm water and grind into a paste)
Tomato - 1 (Medium, Blanched and skin peeled and pureed)
Ginger - Garlic Paste - /2 Teaspoon
Red Chilly Powder - 1 Teaspoon
Garam Masala - 1/4 Teaspoon
Milk - 2-4 tablespoon 
Salt - To Taste
Oil - 2 Tablespoon (I used Olive Oil)
Kasoori Methi - 1/2 Tabelspoon
Fresh Cream - 4 Tablespoon

Method

• Place the grated Paneer,Ginger garlic paste (1/4/teaspoon),,salt and green chillies and mix well.
• Add Corn Flour little by Little till you are able to knead it into a dough.
• Prepare Koftas using this prepared mixture and make them into koftas.
• Coat the koftas with Bread crumbs or Sooji. 
• Deep fry it or shallow fry it as per your choice. 
• Remove them and place them in a paper towel. 
• In a pan, add some oil and add Onion paste and cook well.
• Once it is cooked, add the Ginger garlic paste, Tomato purée and cook well.
• Once it is cooked add the Garam Masala and Red Chilly powder and cook till the raw flavour leaves.
• Now reduce the flame and add the Cashew paste and cook till the raw flavour of cashew goes completely.
• This may take 3-4 minutes
• Now add Milk and cook on low flame and cook.
• Crush the Kasoori methi and add it to this.
• Add salt and adjust the consistency to suit your need.
• To this add the Kofta and cook for a minute and serve immediately.
• Place the Gravy and kofta together only minutes before you serve. 

Dal Palak - Spinach Dal Curry 

A bowl of Dal and Rice can be more satisfying than anything in this world. I  usually like to add some Spinach, Bottle Gourd, Ridge Gourd etc. So this recipe is Dal Palak which is a very famous Dish.

Ingredients

Spinach - 1 Bunch (Washed and Chopped)
Garlic Pods - 3 Nos (Chopped)
Channa Dal - 1/2 Cup (Washed and Soaked for at least 30 minutes)
Onion - 1 (Medium, finely Chopped)
Chilly Powder - 1 Teaspoon
Salt - To Taste
Oil - 1 Teaspoon
Ghee - 1/2 Teaspoon (Optional)

Method

• Wash and cook the Gram Dal with enough water for 6 whistles or till done
• Let the pressure come down on its own.
• Meanwhile, heat a teaspoon of oil in a kadai and add onion and saute.
• After a minute add the Garlic pods and saute.
• Cook till the onion is done.
• Then add the chopped Palak and saute and cook till it is cooked.
• Now also add the Chilly Powder and salt and saute.
• Now add the cooked Gram Dal along with the water.
• Allow it ti simmer on low flame for 8-10 minutes.
• Dont cover and cook as Greens should never be covered and cooked.
• After everything comes together, switch of the flame and add a spoon of Ghee if required and serve. 

Creamy Yummy Punjabi Dal Makhani 

Yum is the word for this Dal. I have always tried it at restaurants and never at home. I learnt this recipe from my hubby. It is a really rich Dal and takes time to cook but the end result is Yum.

Even Though this Dal goes well with Roti or Rice, my personal Choice is Jeera Pulav.

Ingredients

Whole Black Gram - 1 Cup (Washed and Soaked Overnight, if you want add Rajma too)
Tomato Puree - From 5 Tomatoes
Garam masala Powder - 1/2 Teaspoon
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - A generous Pinch
Butter - 50 Grams
Cream - 100 Ml (I used Amul Fresh Cream)
Ginger Garlic Paste - 2 Teaspoon

Method

• Wash and drain the Soaked Lentils. Add enough water and pressure cook it for 15- 18 whistles.
• The Dal should be cooked soft. Allow the pressure cooker to come to room temperature on its own.
• Meanwhile, place a non stick pan on the stove and add some butter.
• Add Cumin seeds and allow them to splutter, then add the Tomato Puree and Ginger Garlic paste and saute.
• Cook for 5 minutes and then add the Turmeric, Red chilly powder and Coriander powder and cook for 5-8  minutes.
• To this add the cooked Dal and stir it well.
• Cook it for about 10 - 15 minutes.
• Now add the remaining Dal and Cream and cook on simmer as long as you want or can.
• I cooked for 1 hour, usually it is cooked overnight.
• The more time you cook the more tasty the Dal will be.
• Stir it occasionally to avoid the Dal sticking to the bottom. 
• If you have time constraint, cook it atleast for 20 minutes.
• Towards the end, add The Garam Masala and stir it and switch it off. 

Paneer Biriyani 

I am huge fan of Paneer, so I wanted to make a Biriyani using Paneer. This recipe is the outcome of that thought.

Ingredients
Onion - 1 Big (Sliced)
Bay Leaf- 1
Black Cinnamon - 1
Green Peas - 1/2 Cup (Optional)
Rice - 1 Cup (I have used Basmati Rice)
Water - 2 Cups (Depending on how much water your rice takes to cook)

For the Marinade:
Thick Curd - 2 Tablespoon
Paneer - 250 grams
Red Chilly powder - 1 Tablespoon
Corinader Powder - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Garam masala - 1/2 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Salt - As per taste

Method

• In a mixing bowl add all the ingredients given under "for the marinade" and oat the Paneer well and leave it for 15-30 minutes.
• Wash and soak the rice in 2 Cups(or as appropriate to your rice)  of water for 30 minutes. 
• In a pan, warm some oil and add bay leaf,black cinnamon and add the sliced Onion.
• Cook till the onion is done, reduce the flame and to this add the prepared Paneer with the marinade and cook till.
• Cook till the Paneer is roasted slightly and the raw flavour of the marinade masala is gone. 
• To this add the water in hich you have soaked the rice and ad the required amount of salt and let it boil.
• Once the water starts boiling, add the soaked Rice and Green peas (if using) and stir once and cover it with the lid.
• Cook till the Rice is done, stirring intermittently.
• Serve Hot with Onion Raita. 

Lunch Menu 11 - Dal,Baati,Rice,Kaju Katli,Gobi Fry, Gulab Jamun,Buttermilk and Poori 

This recipe is a North Indian Menu, however instead of Roti I have added Baati.This Menu has 2 sweets and Buttermilk to go along with the summer.

Click on the below links for the recipes

• Baati
• Panchamela Da
• Alo Fry
• Buttermilk
• Gulab Jamun (Recipe coming soon)
• Kaju Katli (Recipe coming soon)
• Poori (Recipe coming soon)
• Gobi Fry

Lunch Menu 9 - Vegetable Biriyani, Onion Raita and Chilly Paneer (Chilly Paneer in under 10 minutes)

For this week lunch Menu, I have made a North Indian Rice dish and Indo Chinese Chilly Paneer.

Click on the Links below for the Recipes

• Vegetable Biriyani (I have added spring onions, Baby Corns)
• Spring Onion Raita 
• Chilly paneer in 10 Minutes on stove top 

Moong Dal Fry

According to me, Moong Dal has the best taste. It brings a wonderful texture and taste to the dish. another advantage is that it cooks faster than any other Dal and usually gets done in 2 whistles if you soak it for 15 minutes. I am  sharing with you a basic Dal Fry recipe today.

Ingredients

Yellow Moong Dal  - 1 Cup (Washed and Soaked in 3 cups of Water)
Turmeric powder and Asafoetida - A pinch each
Onion - 1 (Small, chopped)
Tomato - 1(Small, chopped)
Garlic - 5 Pods (chopped)
Mustard Seeds and Cumin Seeds - 1/2 Teaspoon each
Ginger - 1/2 Inch (chopped)
Asafoetida - A Pinch
Red Chilly powder - 1/2 Tablespoon
Coriander powder, Cumin Powder - 1/2 teaspoon each
Corinader Leaves - to garnish
Salt, Oil or Ghee

Method

Cook the Soaked Moong Dal with Turmeric powder and asafoetida for 3 whistles. Masg it well and Keep this aside.

In a pan, heat 1 tablespoon of Oil or Ghee or a mixture of both. Once the oil is warm, add the mustard seeds and once they splutter add the Cumin seeds and allow it to splutter.

Then add the onion and saute. Once the Onion is done, add the Tomatoes, Garlic and Ginger and cook till the tomatoes becomes mushy.

To this add Red Chilly powder, Coriander powder and cumin powder and saute for few minutes. Saute the mixture till the Raw flavor is gone. If you think the masala might burn add the water from the dal.

Once the mixture is cooked, add the Dal and cook it covered for 5 minutes.

Garnish with Coriander leaves and Serve. 

Lunch Menu 1 (Coconut Milk Rice and Potato Gravy)

Whenever I have to put a lunch menu together I am totally confused, My mom says that's because I am a Libran. So I thought to post some Lunch, Breakfast and Brunch ideas too in the blog.

So here we go with the first Lunch Menu. This one is very simple and just 2 items yet it has a richness to it.

Click on the Below links for the Recipes:

• Coconut Milk Rice/Coconut Milk Biriyani/Thengaipal Sadam
• Potato Gravy with Coconut Milk

Sunday Brunch - Jeera Pulao, Dal Tadka and Vegetable Cutlet

I have been missing the blogging pace for quite some time as work and preparations for Holidays was keeping me busy.

As a come back recipe I thought I will give a Brunch menu.

This week, I am making a Jeera Pulav, Dal Tadka and Vegetable Cutlet.

Click here for the Recipes:

Dal Tadka   

Jeera Pulav

 Vegetable Cutlet 

Kabuli Channa Masala

I am great fan of Channa Masala. It goes great with everything, Rice or Roti or Poori. I have tried cooking it in different ways and this way that I am sharing gives the amazing flavor in the channa as well as the curry.

Ingredients

Kabuli Channa - 1 Cup (Washed and Soaked for 12 hours or overnight)
Kasoori Methi or Dried Fenugreek Leaves - A pinch (Optional)
Coriander Leaves - For Garnishing
Yogurt - 1/2 Tablespoon (Optional)
Oil and Salt

To Grind into a paste:
Onion - 1  (Roughly chopped)
Tomato - 1 (Roughly chopped)
Green Chilly - 1 (Roughly Chopped)
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 1/2 Teaspoon
Kitchen King - 1/2 teaspoon
Turmeric Powder - 1/4 Teaspoon
Amchur Powder or Chat Masala - 1/2 Teaspoon
Ginger - 1 Inch
Garlic - 8 -1 0 pods

Method

Take all the Ingredients under 'To grind into a paste' in a mixer jar and grind into a smooth paste. Add little water if necessary.

Heat a Prssure cooker with a tablespoon of oil. Once the oil is warm add the Paste to it and saute. Cover it with a lid and cook for 8-10 minutes, stirring it in a interval of 1 minute.

Drain the water from the soaked channa and add the drained Channa to the Cooker. Saute for 3-4 Minutes. Add 1/4th of the salt required for this recipe and saute. Now add the drained water into the cooker. Cover the Pressure cooker and put the whistle on.

Cook it on medium flame for 6-7 whistles. Switch off the stove and allow the Pressure to go off naturally. Once the Pressure is released, open the lid of the cooker and switch the stove on.

Once the mixture starts boiling add the salt, crush the Kasoori Methi between your palms and add it to the channa. Switch off the flame and add the Yogurt and stir it well. Add the Coriander Leaves.

Ready to be served with Rice or Roti. 

Vegetable Biriyani

This is my youngest BIL's (Chandu) favourie. Whenever he visits us I ensure I make it for him. He says that I am best in Vegetable Biriyani. There are so many ways to make this. I am sharing the most easiest and foolproof method to make this.

Ingredients

Rice - 1 Cup (Washed and Soaked in 2 cups of water for 20 minutes)
Aniseed,Black cardamom,Bay leaf,Cinnamon stick - 1 each
Onion - 1(Big,Sliced)
Mint Leaves - 1/2 Cup (Cleaned and washed)
Tomato - 1(Medium Sliced)
Vegetable of your choice - 1 Cup (I have used Parboiled Potato,Green Peas and Cauliflower)
Ginger Garlic Paste - 1 Tablespoon
Green Chilly - 1 Slit
Chilly Powder - 1 Tablespoon
Garam Masala - 1/4 Teaspoon
Oil and Salt - To taste

Method

In the Vessel, add oil and add all the whole Spices. Then add the onions.
Once the onion is cooked,add the mint leaves and sauté for a minute.
Then add the Tomatoes and cook for 2 minutes. Then add the ginger Garlic paste and cook for 3 minutes.

Then add the Red chilly powder,Garam masala and Green chilly and sauté for 2-3 minutes.

Then add the vegetables and sauté for 5 minutes or till your vegetable is 40% done.
Then add the water in which the rice was soaked. Once the water comes to a boil add the rice, stir slowly and carefully not to break the rice.

Once the rice is 90% done, add required amount of salt and stir.

Cover with a lid and cook till the rice and vegetables are cooked well. While cooking, ensure that you stir in between so the rice and vegetable is cooked.

Paneer Tikka - Indian Starter

 Paneer is my favourite ingredient to cook with. It is so versatile, easy to cook and tasty. Paneer Tikka has been in my list for a long time and at last I made this at home. The taste was out of world. Once you make it at home and have, believe me you will never eat it outside.

Ingredients

Thick Curd/Yoghurt - 1 Cup
Ginger - 1/2 teaspoon
Garlic - 1/2 teaspoon
Kashmiri Red Chilly Powder  - 1 tablespoon
Coriander Powder  - 1/2 Tablespoon

Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Black Salt - 1/2 teaspoon
Dry Mango Powder - 1/2 teaspoon
Chat Masal - 1/2 teaspoon
Carom Seed Powder - 1/2 teaspoon
Capsicum - 1/2 (Diced)
Onion - 1 Diced
Paneer - 200 Gms (Cubed)
salt - To taste

Method

In a bowl add the thick yoghurt. if you dont have thick yoghurt, tie the yoghurt in a muslin cloth and squeeze all the water.

To the thick Curd add all the dry ingredients,ginger,garlic and mix well.

To this prepared marinade add the onion,capsicum and paneer and marinate for an hour minimum.

After 1 hour, arrange the marinated veggies and Paneer in the skewer and cook them in Rotisserie and grill mode in your Oven for 10 minutes.

If you don't have a oven, arrange them in a toothpick or wooden skewer and cook them in a Tawa/pan.

Serve with Mint Chutney.

Dhokla

Another favorite dish rather breakfast of mine. It is super easy and super fluffy and everyone at my house loves it. No need to say, it is the most famous Gujarati Dish.

Ingredients:

Besan/Chickpea Flour - 1 Cup
Sooji/Rava - 1 Tablespoon
Curd - 1/2 Cup
Eno - 1 Small Pouch or a teaspoon
turmeric - A pinch
Ginger - Green Chilly paste - 1 teaspoon or to taste
Hing/Asafoetida - a pinch
Salt - to taste
Sugar - 1 teaspoon
Green Chillies - 2
Mustard Seeds/Rai - 1/2 teaspoon
Sugar water - 1 Tablespoon of sugar dissolved in a 3/4 cup of water.
Coriander leaves - To garnish

Method

To the curd add turmeric,salt,ginger green chilly paste and mix well. To this add the besan and Sooji and mix well into  a thick  batter consistency. Ensure it has no lumps. Let the batter sit for 15 - 20 minutes

This mixture can be made well in advance and stored in refrigerator.

Just before adding this to the plate for steaming, add the ENO salt and mix thoroughly in one direction and cook immediately.

Take the vessel in which you will be making your Dhokla and grease it lightly with oil. Put the steamer with water in the stove.

Now pour the batter into the greased vessel, put it in the steamer and steam it covered for 15 - 20 minutes.

While the Dhokla is getting done, Lets make the seasoning for this. In a Pan, heat some oil and add the mustard seeds and allow them to splutter.

Then add Green Chillies and Hing/Asafoetida and switch off the stove and add the sugar water.

Demould the Dhokla to a plate and add the seasoning on top of the Dhokla. Cut and Serve.

Tips

• I do not have a Dhokla Stand so I used a vessel which will fit into my Idly Pot. The idea is Take a bigger vessel with water and cook the dhokla in a smaller vessel which sits in the bigger vessel quite tightly.
• Before adding ENO salt, ensure that the vessel in which you are making Dhokla is Greased and the water in the Bigger pot is boiling. 
• The sugar water will ensure that the Dhokla is soft and spongy. 

Poha

I still remember the first time I had this dish. One of the fashion models had wrote that Poha is her favorite dish and the recipe was also given there in THE HINDU.

Immediately my mom made this dish and till date it is always made in our house.

The first time when I gave this to BIL Chandu, he also loved it. Whenever, he comes to Chennai I make it for him.

Ingredients

 Flat Rice - 2 Cups
Roasted Groundnuts - 1 Tablespoon
Green Chillies - 2 (finely chopped)
Onion - 1 (Finely chopped)
Potato -1 (small, peeled and boiled and mashed)
Peas - 1 Tablespoon
Turmeric and Asafoetida - a pinch
Lemon Juice - A Dash
Salt and Oil
Green Coriander - Finely Chopped

Method

In a kadai heat little oil. To this add some Mustard seeds and after it splutters add the onion,green chillies and cook well. Then add the potatoes and Saute.

Now add Peas, turmeric,salt,Asafoetida and saute.

Meanwhile,wash the flat rice and keep it aside for a minute. Now add the washed Flat rice and saute for 2 minutes. then add the groundnuts and coriander leaves .Once you switch off the stove, add some lime juice and serve it with Curd.