Street Side Khaman Dhokla Without Eno

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Today I am sharing the recipe of Instant Khaman Dhokla which is found in the market without using eno fruit salt.

In this recipe...We will use citric acid and baking soda for making the dhokla spongy.

In place of citric acid you can use lemon juice too.

,# Ingredients For Instant Khaman Dhokla..

# For Dhokla Batter..

1. Gram flour......200 gram ( besan )

2. Turmeric powder.......1|2 Tea spoon

3. Ginger chili paste....1 table spoon

4. Semolina....1 table spoon ( suji )

5. Oil ....1 table spoon

6. Salt ....1 tea spoon

7. Citiric acid.....1|4 tea spoon

8. Baking soda....1|2 tea spoon ( meetha soda )

9. Water.....100 ml. Or as needed

#  Ingredients For Tempering / Vaghar or Tadka..

1. Oil ......2 Table spoon

2. Mustard seeds...1 tea spoon

3. Curry leaves...15 to 20

4. Green chilies....8  ( slit or whole )

5. Sugar.....50 gram

6. Lemon juice....3 lemon

7. Salt....1 and half tea spoon ot as taste

7. Fresh chopped coriander....2 table spoon

8. Fresh Grated coconut...2 table spoon ( optional )

9. Water.....600 ml.

#  Procedure Of Making...

1. Sieve the besan and add to it salt , sugar, turmeric, ginger chili paste, semolina, citiric acid and oil.

2. Add some water to it...As the thick consistency of idli batter..And mix well and let it rest for 10 minutes.

3. Meanwhile, keep 1 and  1| 2 glass of water for steaming in the steamer or cooker on medium flame.
Place a plate or stand in it for placing the dhokla container on top.

4. After that beat the besan batter well with the help of a whisker and make it smooth and light.
This beating makes the dhokla spongy.

5. As the steamer or cooker is ready...Now add 1|2 tea spoon baking soda and mix well with the help of a spoon.
The whole batter will become foamy and thick.

6. Now quickly pour it into the greased container.

7. Place this dhokla container in the steamer or cooker on the stand.

8. Cover the steamer or cooker ( without whistle ) on the high flame for a minute.
Then set the flame on the low medium and steam it in the steamer or cooker for 13 to 15 minutes only.
Then check it by incerting a knife or fork, if it is clean...Then dhokla is cooked well.

9. Remove it from the steamer or cooker and let it cool down.

10. Meanwhile...Prepare the tadka water or vaghar for the dhokla...

Heat the oil in a kadhai..Add mustard seeds to crackle. Then add curry leaves and green chilies.
Next add water, lemon juice, sugar and salt.
Bring it to a boil for 3 minutes as chilies become a little soft.

11. Let the tadka water cool down.

12. Now check the dhokla and transfer it in a deep plate or tray...And cut it into pieces.

13. This dhokla will have red spots but after the bahar these will disappear or will be very light.

14. Lastly, pour the tadka water over the dhokla pieces and sprinkle some chopped coriander and grated fresh coconut.

In this way...The street side dhokla is ready.
Serve it once the water is absorbed and dhokla has been soft, juicy and spongy.

Transferring in the refrigerator you can enjoy it for 2 or 3 days.

# Note..

1. In place of citiric acid you can use 2 tea spoon of lemon juice.

2. Due to using baking soda...This dhokla will have some red spots but after the tadka they will be light but it is as tasty as eno dhokla.

3. Don't over steam the dhokla, it can turn dry.

Thanku Friends,

If you like my recipe, then like and share it.

Thanks again.

Raw Banana Balls ... A very healthy Tea Time snack

Hello Friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

#  "Green banana balls" are a very healthy and tasty tea time snacks... Because bananas are full of fibre and anti - oxidants. It is very helpful in easy digestion.

We often make potato and bread cutlets and pakora....But if you want a nice and healthy change....Then you can try it.

These balls are crunchy, soft and tangy at the same time.

# Ingredients For Banana Balls..

1. Raw banana...3 ( 400 gram )
2. Gram flour......3 table spoon full ( besan )
3. Ginger.......1 table spoon ( grated or chopped )
4. Green chili....3 ( finely chopped )
5. Asafoetida....1 pinch ( hing )
6. Turmeric powder...1|4 tea spoon
7. Red chili powder...1|2 tea spoon
8. Garam masala...1|4 tea spoon
9. Black pepper...15 ( coarsely grind )
10. Amchur ....1 tea spoon
11. Salt to taste or 1 tea spoon
12. Chopped coriander...2 table spoon
13. Oil or ghee for frying

#  Procedure Of Making...

1. Wash the raw bananas well and cut it into 3 or 4 pieces.

2. Let it boil in the pressure cooker with 3|4 glass of water on the high flame till 1 whistle and 3 minutes more on the medium flame.

3. Then drain the hot boiled water of banana and place the boiled bananas on a strainer and let it cool till you can touch it.

4. Now peel the Luke warm bananas and mash them by hands or with the help of a potato masher.

5. Add... besan and all the ingredients and spices of raw banana balls and mix well.

6. Make a smooth dough of banana balls.

7. Now grease your hands and take a lemon size portion of the dough and make them round on your palm and keep aside.

Prepare all the banana balls likewise and keep aside .

8. Then heat a kadhai with sufficient oil or ghee on the high flame.

9. As the oil heats up high then drop some banana balls for frying.
Flip them after 3 minutes to the other side...As they become golden brown from the one side.

10. Fry them till golden brown from all the sides on the medium flame.

11. Take out the banana balls on a paper towel.

Crunchy and soft Banana balls are ready to enjoy
Serve it with tea, coffee and chutney or sauce.

# Note...

1.For making banana balls...Mash the Luke warm boiled bananas...After that they can become dry.

2. Mix the gram flour with mashed bananas well..It will make them very soft and crunchy and without any lumps.

3. You can add 1 chopped onion in the dough of banana as your taste.

3. While frying... Flame should be on high in the starting and set it on medium after half cooking...
So that banana balls could not absorve oil and could not stick in the bottom of kadhai.

Raw Banana Dry Curry ( Kacche Kela Ki Sukhi Sabji )

Hello Friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# "Raw banana Dry Curry" is a very simple, healthy and delicious curry. It is the best option for those who avoid potato in their diet. But like potato fry...It is prepared easily ....Just boil the bananas and peel and cut and fry them with some spices.
In the same way you can make raw banana without boiling...Just cut it in 1|2  inches pieces and cook it with some water and spices.

Both the method curry is simple and delicious.

# Raw bananas are an excellent source of fibre.
Like ripe bananas ...Green bananas are full of vitamins and potassium.

It also helps in cleaning the digestive tract and also relieve stomach cramps.

# As it is dry in texture...So helps in providing immediate relief from diarrhoea.

Here I am showing the pics of both the recipes....Boiled bananas and raw bananas.

# Prep Time....5 minutes
# Cook Time....15 minutes
# Serving....3 or 4

# Ingredients For Raw Banana Dry Curry

1. Raw Banana.....3 ( 400 Gram )
2. Mustard oil.....4 table spoon ( khane bali )
3. Asafetida.....2 pinch
4. Cumin seeds...1|2 Tea spoon
5. Grated ginger...1 table spoon
6. Green chili....2 ( chopped or slit )
7. Turmeric powder... 1 Tea spoon
8. Red chili powder...1|2 tea spoon
9. Coriander powder...1 Table spoon
10. Fennel powder...1 Tea spoon ( saunf )
11. Garam masala...1|4 Tea spoon
12. Amchur powder....1 Tea spoon
13. Salt to taste or....1 Tea spoon
13. Chopped fresh coriander...2 spoon

#  Method Of Making "Green Banana Fry."..

1. Wash and cut the bananas in half inch pieces.

2. Heat a kadhai with oil on the medium flame.

3. As the oil heats up, add asafetida and cumin seeds to crackle.

4. Then add chopped or grated ginger and green chili and saute it.

5. Now add... turmeric, coriander and fennel powder and saute it.

6. Just add banana pieces with salt.

7. Mix it well and add half cup of water and cover it to cook for 5 minutes.

8. Now check and stir it well.

9. Cover it again and cook it for 5 minutes on the low flame.
You can keep a heavy weight over it..As I have shown in the pic.

It will help in fast cooking for steam could not come out.

10. Off the flame and let it remain for 5 minutes in the hot kadhai.....Don't open the lid.
It will make the bananas well cooked.

11. Lastly.. on the flame and open the covering plate...Stir and check the curry if it is soft...
Then add.... red chili powder, amchur powder, garam masala and chopped coriander in the curry.

12. Fry it well for 5 minutes for a perfect taste.

In this way.... Healthy and delicious raw banana curry is ready to serve.

You can enjoy it with... puree, roti and paratha....With some liquid dish....As butter milk, soup and thin dal....
Because raw banana curry becomes dry in eating.

# Note....

1.  You can make this.. raw banana curry in the other method too.
Just wash the bananas and add 1|2 glass water in the pressure cooker with bananas and 2 pinch of salt.
Boil it on the high flame for 1 whistle and 3
minutes more.
Off the flame.
Drain the boiled bananas in a strainer and let it cool.
Then peel it and cut it in the 1|2 inch pieces and fry it well for 10 minutes.....With the same method...Or like boiled potato fry.

2. While cooking....Fry the bananas well and at the last cooking time... add red chili, amchur and little garam masala...It enhances the taste and flavour of curry.

Thanku Friends,

Thanks Again.

Kakora or Van Karela Fry ..( Kantola ki Sabji )

Hello Friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Kakora ( Phagila ) is also called Van Karela because it is found in van ( jungles ) .
It is little similar to karela (bitter gourd ) in texture but the taste is quite different....
Kakora is neither bitter in taste nor takes much time in cooking.

#  Its curry is very delicious in taste.
It is full of fiber and anti - oxidants so it is very helpful in easy digestion. It also reduces blood sugar level in diabetic patients.

# prep  Time...5 minutes

# Cook Time....15 minutes

# Serving....3 or 4

# Ingredients For "Van Karela Fry."...

1. Kakore....300 gram
2. Oil.....4 table spoon
3. Asafoetida...1 pinch
4. Cumin seeds..1|2 tea spoon
5. Green chili....2 ( chopped or slit )
6. Grated ginger...1 inch
7. Turmeric powder...1 tea spoon
8. Coriander powder...1and 1|2 table spoon
9. Saunf powder....1 Table spoon ( fennel seeds )
10. Red chili powder....1|2 tea spoon
11. Amchur or khatai...1 tea spoon
12. Chopped coriander...1 table spoon
13. Salt to taste or 1 tea spoon

#  Procedure Of Making...

1. Wash the kakora well.
Don't need to scratch or peel the skin like bitter gourd.

2. Cut it into 2 parts.

3. Pressure cook it with 1 glass of water on the high flame till 1 whistle and 2 minutes more.
It will not take much time to be soft.
Check it by pressing with your finger.

4. Off the flame and drain out the hot water and place the boiled kakore on a strainer so that extra water could come out.

Then cut it again into 2 parts.

5. Heat a kadai with oil on the medium flame.

6. As the oil heats up, add asafoetida and cumin seeds to crackle.

7. Then add green chili and grated ginger and saute it for a minute only.

7. Then add.... turmeric powder, dhaniya powder, saunf powder in the oil.

8. Just mix the spices and add boiled van karela in the oil and stir it well by adding salt.

9. Fry it well upto 10 minutes with a minute interval....Till the oil starts separating from the kakora or you find the kadai smooth and clean while frying.

10. Now add red chili powder and amchur in the curry and mix it and again fry it for 2 minutes  more.

11. Just add chopped coriander and off the flame.

Now very Instant, tasty  and healthy " Van Karela Fry Curry" is ready to serve.

You can enjoy it with roti, puree, paratha or rice.

# Note...

1. You can make this curry even without boiling the kakore.
Just cut the kakore and add in the hot oil with spices and 2 table spoon water and cook till 15 minutes.

2. Add the red chili powder and amchur at the last cooking.....It enhances the fresh taste in less quantity.

3. You can press a little the boiled kakora with light hands for removing the extra water.

4. The proper frying enhances the taste of all dry curries...Without adding extra things....
Do fry it well till a nice golden brown on the slow medium flame.

Thanku Friends

Thanks Again.

Six Cup Delight ( Very Simple And Storable Dessert )

Hello Friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

#  "Six Cup Delight" is a wonderful dessert recipe.
Anyone can prepare it very easily...Just mix six ingredients altogether and cook on the medium flame....till a nice aroma and  thick burfi dough consistency......Your sweet is ready.

# This burfi is super delicious.The other speciality of this burfi is that it is hard from outside and very soft from the inner side.
Other thing is that you can make it with home ingredients only.
You can store it on the room temperature and can  serve it any time.

# Prep Time....10 minutes

# Cook Time.....40 minutes

# Serving....4 to 6

# Ingredients For The "Six Cup Delight"

1. Gram Flour....1 cup ( Besan )

2.  Grated Coconut....1 cup ( fresh or dry )

3. Deshi Ghee...1 cup

4 Milk....1 cup

5. Sugar....2 cup

6. Yellow colour...1|2 pinch

7. Some chopped dry fruits for garnishing

# Method Of Making

1. On the flame and place a heavy bottomed kadhai ( wok ) on the medium flame.

2. Add desh ghee in the kadhai and let it heat or melt.

3. As the ghee heats up ...Just add gram flour, grated coconut, milk and sugar and mix well on the slow medium flame.

4. Stir the mixture continuously  and cook well while roasting every thing in the ghee.

5. Stir or cook it till a nice  aroma and light brown colour.

6. Add a pinch of yellow colour in the burfi dough and mix well.

7. As you get a thick solidifying consistency of burfi dough...Just immediately transfer it in the greased plate.

8. Even it with your hands or with a greased spatula.

You can touch the mixture because it is not sticky.
Sprinkle some chopped pistachios over it and press them so that dry fruits could stick to the burfi.

Do everything fastly ...Before drying the burfi  mixture.

9. Let it dry for minutes only.
Then make the cut marks in squares...So that after drying out the burfi completely you can cut it easily.

Now....Six Cup Delight...Is ready to serve.
You can store it in a container and can enjoy it any time.

#  Note....

1. You can take any type of  grated coconut...As dry, fresh and desiccated.

2. You can dry  roast the besan before adding with the whole ingredients.....But remember it that let it cool down completely before adding in the other ingredients.

3. Keep ready the greased plate and chopped dry fruits....Before transferring the burfi dough...
Because this amazing burfi will take less time to set.

4. You can add chopped dry fruits and melon seeds in the  burfi mixture too.....As your taste.

Thanku Friends,

Thanks again.

Sweet Boondi ( Prasad Ki Meethi Boondi )

Hello friends,
Namaskar....

I am sangeeta Agrawal and heartily welcome you at my blog.

# Sweet boondi is a favourite  prasad of "Lord Hanuman ji "at every Tuesday.
It is presented in the temples with a great devotion as bhog and distributed among  the people.

# Sweet Boondi can be prepared at home very simply with home ingredients only.
It brings a great satisfaction when we prepare the prasad by ourselves.

#  Ingredients For Sweet Boondi...

#  For Boondi Batter...

1.  White Urad Dal...50 gram ( soaked and grinded )
2. All purpose Flour...150 gram ( maida )
3. Champai colour...1|2 pinch ( orange )
4. Water as required...100 ml.
5. Deshi ghee for frying boondi

# For Sugar Syrup....

1. Sugar....300 gram ( 3 cup )
2. Water ..150 ml. ( 1 1|2 cup )
3. Champai colour...1 pinch
4. Saffron...20 strands
5. Cardamom...6 ( powder )

#  Method Of Making...

1. Wash and soak the urad dal for 5 hours.

2. Then drain the soaked water of dal and grind it in the mixer jar well with the help of a little water.

Remember...You need a very smooth paste of dal so grind it in intervals...Of 3 times.
Just grind it a little and mix the batter.
Again grind it and check the consistency of batter by stirring it with the help of spoon or hands.
If needed...Add 2 or 3 spoon of water again in the dal and grind it.

3. Take out the grinded dal in a bowl and you can sieve it in the soup strainer from avoiding any lumps or coarseness.

4. Now beat it well with your hands or with the help of a spoon till the dal batter becomes light and fluffy till 7 minutes.

5. Then add maida in a big bowl and make a thick smooth paste of it with the help of 3|4 cup of water and beat it well.

6. Now add the dal batter and 1|2 pinch of colour in the maida and mix it well. Adjust the boondi batter as pouring consistency and keep aside.

7. Prepare the sugar syrup first... Because we have to place boondi in the sugar syrup just after frying.

Add the sugar and water in a kadai on the high flame and stir it till the sugar dissolves in the water.
Reduce the flame and cook it 5 minutes more till a sticky consistency of 1|2 strand only.
Add saffron, pinch of orange colour and  cardamom powder in the sugar syrup and mix well.
Off the flame and keep aside.

8.  Now place a kadai with sufficient ghee or oil on the high flame.
For frying boondi...Oil or ghee is needed sufficiently heated as it is emitting smoke.
It will make boondi round and boondi will not stick to each other.

9. Then check the oil and batter...By pouring 2 drops in the heated oil...If it is round and coming above...Then is ok.

10. Now place a normal kitchen ladel with thick holes on the oil and pour some boondi batter over it.
Let the boondi down by itself.
Don't move the boondi ladel.
Keep it straight and little high...So that boondi will get time to be round and non sticky.

Pour the boondi batter in the proportion of oil...
So that boondi could not stick.

11. Fry the boondi just 2 or 3 minutes only by flipping them and place it in the warm sugar syrup and mix it well.

12. Clean the boondi ladle with a clean muslin cloth after every batch of boondi.....And fry them.
It is easy method of cleaning the ladle... Because if you are going to wash the ladel again and again... Then you can burn due to some moisture.

13. Fry all boondis in the same manner and place them in the sugar syrup and mix it for 2 or 3 times so that boondi can absorb the sugar syrup well.

14. Let the boondi remain for 5 minutes in the sugar syrup....Then spread them in another tray and let it cool down completely.

After 2 hours...You will find them dry and juicy.

In this way...sweet boondi is ready for prasad.

# Note...

1. Beat the boondi batter well for making them soft and juicy.

2. You can mix a pinch of baking soda in the boondi batter.

3. Heat the oil on the high flame at the time of pouring boondi batter then reduce the flame as needed.

4. You can take gram flour | besan in place of urad dal and maida...For boondi batter.

5. Take a thick holed ladle or jhara for making sweet boondi... Because sweet boondi of prasad are made of little big size.

Thanku Friends,

If you like my recipe then share it.

Thanks again.

Instant Brinjal Bharta ( Instant Baigan Bharta ) Without Onion And Garlic

Hello Friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Brinjal is a very delicious, healthy and simple vegetable which is made as the daily routine curry at our homes.
Sometimes it is prepared as.. Aloo baigan, baigan masala and sometimes in the form of bharta...Means mashed baigan with some spices and ginger, green chili and tomato.

#  "Baigan bharta"is liked by every one but people avoid it.. because it is time taking and feel it a little difficult...Due to its roasting on the flame or oven.

#   But  I make it in a very simple way as my mother used to make it...
Its taste and texture is not less than roasted baigan bharta.

# Prep Time....10 minutes
# Cook Time....15 minutes
# Serving.... 4

# Ingredients For Baigan Bharta

1. Round Big Brinjal.....3  (Mota bharta baigan ) 400 gram
2. Tomato....3 ( 200 gram )
3. Green chili....2  ( chopped )
4. Ginger ..2 inch piece
5.  Cumin seeds...1|2 tea spoon
6. Asafoetida...2 pinch
7. Coriander powder...1 table spoon
8. Red chili powder...1|2  tea spoon
9. Turmeric powder...1|2  tea spoon
10.  Amchur..1|2 tea spoon
12. Chopped coriander...2 table spoon
13. Lemon juice...1|2 tea spoon
14. Garam masala...1|2 tea spoon
15. Salt to taste or 1 tea spoon
16. Mustard Oil....4 table spoon

#  Method Of Making...

1. Firstly, wash and cut the brinjals into 4 parts and dip in the water.

2. On the flame and pressure cook the brinjals with half glass of water and 2 pinch of salt till 1 whistle only.

3. Let it down the pressure and immediately drain the hot water of brinjals in a strainer.

4. Let it cool down completely on the strainer for getting it without any moisture.

5. Mean while..Make a paste of tomato, green chili and 1 inch ginger in the mixer jar.

6. Now remove the skin of brinjals with your hands.
It is easily done because we have added a little salt in the pressure cooker.

7. Mash the pulp of boiled brinjals by your hands and keep aside.

8. Add the oil in a kadai on the medium flame.
As the oil heats up....Just add cumin seeds and asafoetida to crackle.

9. Add all other spices as... Turmeric powder, coriander powder, red chili powder and amchur..Saute it for 30 seconds only.

10 Just add tomato paste and saute and cook it well till the oil separates from the gravy for 5 minutes.

11. Now add mashed brinjal in the kadai and mix it well.

12. Fry it continuously by pressing with your spatula...for 7 minutes.
This pressing and mixing of brinjal with spices.. enhances the taste of baigan bharta.

13. As it is mixed well and looks shiny...
Just add.. chopped coriander, chopped green chili, chopped ginger and garam masala and few drops of lemon juice in it and saute well for 3 minutes.

Off the flame and take out in a bowl.

In this way...Instant and delicious Baigan Bharta is ready within minutes.

# Note....

1. Don't overcook it.
Just take 1 whistle and drain out the hot water.

2. Mash the brinjal before adding in the tomato paste.
And roast it well with tomato paste till a nice shiny texture.

3. The nice taste of baigan bharta depends upon....Chopped coriander, ginger and green chili...So mix it.. in the baigan bharta curry as your taste.

Thanku friends,
If you like it then please share it.
Thanks again.