Instant Dhokla

A Yummy snack in a jiffy!

Ingredients:

Dhokla Atta – 2 cups
Pinch of turmeric powder
Salt
1-2 cups – sour curd
Eno Fruit salt – 1 sachet
Paste of Corainder leaves, 2 green chillies and ½ lemon
Oil for greasing and tempering
2 tsp sugar dissolved in water (to sprinkle on the dhokla)

For tadka:

1 sliced green chilli
Mustard seeds (optional)
1 – 2 tsp sesame (white til)
1-2 tsp – Grated fresh coconut (optional)
Chopped coraineder

Mix the Dhokla atta, turmeric, salt with curd. Add the coriander paste and whisk it into a smooth paste. Let it stand for 20 minutes. ( The consistency of this batter would be like adai mavu)

Grease a pan with oil, keep it aside.

Just before pouring out this mixture to this pan, add the eno salt and mix it well with your hand. The batter will become fluffy with bubbles and looks light.(Acutally, Eno's fruit salt is an antacid which is a combination of citric acid and sodium bicarbonate (baking soda).. When this is added to the batter which contains water, they release carbon dioxide, and the bubbles trapped in the batter result in a lovely sponge..)

Steam well for 10-15 minutes. Let it cool well before you invert the steamed dhokla.

Sprinkle the sugar water and pour the tadka on top.

Serve with Spciy Mint chutney or Sweet tamarind chutney.

Kara Appam - Kuzhi Paniyaram

You can belt out this recipe quickly with some leftover idli batter and rava. Turns out perfect in a non-stick Kuzhi Paniyaram vessel.




Ingredients:

2 cups Idli batter
1 cup semolina / rava
1/2 cup maida or atta
1/2 cup rice flour
1 finely chopped onion
2 - finely chopped green chillies
Curry leaves - chopped
Cut ginger - 1 tsp
Salt
1/2 cup water (to be added as necessary)


For seasoing the batter : 1 tsp oil, 1/2 tsp mustard, 1 red chilli, asafoetida

Method:

1. Mix all the items with the seasoned idli batter. Add little water to this batter.

2. You should be able to take out the batter with a spoon and put in the "Kuzhi Paniyaram" kal.

3. Add little oil to each crevice in the kal and fill the batter in. Cook in medium flame and turn it around with a fork.



4. Serve with chutney / sambar

Apple Kheer

Instant and yummy Kheer at a moment's notice! Preparation Time : 5 minutes - No Cooking required
Serves / Makes : 4





Ingredients:

2 apples
Condensed Milk -1 tin
Chilled Milk - 2 cups
Slivered Almonds/ pista, saffron for garnishing

Method:

1. Make a kheer base out of condensed milk and chilled milk. You can adjust the sweetness / thickness of the kheer according to your taste.

2. Peel and grate the apples. Add to this mixture.

3. Garnish with almonds/pistas and saffron and whip it up with a ladle - Lo! here's your kheer to serve your guests! Serve it cold.

Variation - Add finely chopped litchi (fresh / tinned), or strawberries. Yumm! Just make sure that the milk is always Chill..

Tender Coconut Jelly

Got hooked to this dish which used to be served at office lunch (RSA).
A nice and light dessert, watch it disappear when you serve to your guests!
Once you perfect this dessert, you can also try out with watermelon juice..

Ingredients

1 Tender coconut water ( scoop out the tender flesh, if any)
2 tsp sugar ( Adjust according to the sweetness of tender coconut)
1 small packet of Agar – Agar / China grass (Agar-agar/China grass is a setting agent made from seaweed. It sets quickly without refrigeration)
½ cup - Water

Method :

1. In a saucepan, heat the water. Add the china grass in medium heat.
2. When it fully dissolves, add the tender coconut water with sugar and mix it well.
3. All this should be done on medium heat only, switch off the flame and let it cool.
4. Take an ice cube tray (or you can use small cups to set the jelly individually), pour this tender coconut mixture and freeze it for an hour.
5. Small strips of tender coconut flesh can be used as topping (optional)
6. The jelly would be set after an hour, and you can transfer it from the freezer to chiller in the fridge. Serve it chilled.
7. Variation : You can also mix it 1 tablespoon of milkmaid after adding the tender coconut water.

Butter Sevai

A twist to the usual rice sevai, with melting butter as flavouring.. Yummy sevai in 10 minutes flat.. Yeah!



Ingredients :

1 packet dried rice noodles – (Concorde brand sevai)

For seasoning :

2 tbsp coconut oil
1 tbsp mustard
1 tbsp split white urad dal
1 tbsp channa dal (kadalai paruppu)
Broken cashew nuts, (if your prefer)
1/2 tsp asafoetida
4-5 finely chopped green chillies
a sprig of curry leaves
Coriander leaves for garnishing
Salt to taste
1/2 cup grated coconut
2 tbsps of unsalted butter (yes, generous portions..)


Cooking tips:

Boil the dried sevai in boiling water with a pinch of salt. The instant sevai cooks very quickly, so you have to take off the flame at the right time.

When the water is boiling, add the sevai and leave it for 2 minutes on high. No need to cover the vessel.

Immediately drain the water and keep the sevai vessel closed with a plate. Leave for 5 minutes. With this heat itself it will continue to cook and after 5 minutes it would be cooked just right.

Method :

Heat oil in a saucepan, add the mustard seeds, urad dal, chana dal, cashew nuts, cut chillies, asafoetida and curry leaves.

Add the shredded coconut, fry for a few seconds and simmer the gas.

Now add the cooked rice sevai, salt, mix well and at last add the butter. Garnish with coriander leaves and serve it with coconut chutney, tomato chutney or with Mor Kozhambu.

Variations :

Lemon Sevai : All ingredients except butter, but add little turmeric while seasoning and lemon juice ( 2 tsp) after switching off the flame.

Mango Sevai : Add shredded mango along with coconut. No need for butter / lemon juice.