Microwave Dhokla Recipe – How To Make Easy,Instant Khaman Dhokla

Gujarati special snack Khaman Dhokla recipe was in my try list for years. Once I had tried steamed dhokla recipe using my pressure cooker but it was not up to the mark. Then I left the idea of trying dhokla at home. Recently my friend Shalini took me to a chat shop in BDA complex, Banashankari where Khaman dhokla is very popular. After tasting there, I got tempted to try it again. But this time, I tried an easy Instant dhokla in microwave.Yes, I watched this 4 minutes microwave dhokla recipe in a YouTube video and prepared it for our teatime snack yesterday. I made green chutney as well. I halved the original recipe, made a slight change and tried it. Its so easy to make. It came out soft, porous, spongy and fluffy. This is really a good recipe for Microwave dhokla. I am very happy with the result. In this recipe, ENO fruit salt is used to bring the softness.You can replace it with equal quantity of baking powder and baking soda if you want to make it without ENO. Friends do try this easy, microwave dhokla recipe at home and share your feedback with me.Ok, Now lets see microwave dhokla recipe with step by step photos and a detailed video!

Microwave dhokla recipe

Khaman dhokla recipe in microwave in 4 minutes

Cuisine: Indian

Category: Snack

Serves: 6 pieces

Prep time: 5 Minutes

Cook time: 4 Minutes

Total time: 9 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Besan flour - 1/2 cup Curd - 1/4 cup ( semi solid) Water - 3 tbsp Lemon juice - 1/2 tsp Cooking oil - 1/2 tbsp ( 1.5 tsp) Turmeric powder - a pinch Sugar - 1/2 tsp Salt - as needed Chilli+Ginger paste - 1 tsp OR Green chilli -1 no ( finely chopped) + Ginger - 1/2 inch piece ( finely chopped) Plain ENO - 1/2 tsp (Use fresh, active ENO) To Temper Cooking oil - 1/2 tbsp Mustard seeds - 1/2 tsp Green chilli - 1 no ( small, finely chopped) Curry leaves - few Coriander leaves - 1 sprig Sugar - 1 tsp Water - 1/2 cup Grated coconut - to garnish

METHOD

Keep all the ingredients ready before you start making.Take a microwave safe bowl ( Preferably square pan to make pieces) and grease it with oil. I used a thermal foil box as shown in the picture. Make sure the sides of box doesn’t touch the walls of microwave oven while cooking. Sparks may appear.So use any microwave safe dish if you have it or follow as I did. In a wide bowl, add besan flour, curd, water, turmeric powder, chilli+ginger paste or finely chopped green chilli and ginger, salt, sugar and cooking oil. Mix everything well using a whisk. Batter should be of bajji batter consistency. So If needed add 1 tbsp water extra. Do not make the batter runny or too watery. Dhokla won’t cook properly. So add only the mentioned quantity of ingredients. To the dhokla batter, add ENO fruit salt and mix well. Batter will become fluffy and becomes almost double in quantity. Pour the batter immediately to the greased microwave bowl. Microwave in high powder ( I Kept in 800W) for 4 minutes.(Check it once at 3 minutes). After 4 minutes, remove the dhokla and insert the back of a spoon. If it comes out clean, dhokla is done else keep it for another 30 seconds or 1 minute. Run a knife in the corners and invert the dhokla in a plate after it becomes warm. Cut into pieces. Heat oil in a kadai and splutter mustard seeds, curry leaves and finely chopped green chillies and coriander leaves. Add water, sugar. Boil for 2 minutes. Add this water over the dhokla pieces and serve with green chutney. Garnish with grated coconut if you like ! For Green chutney : Grind a handful of coriander leaves, 1-2 green chilli, 3 garlic cloves, 1/2 tsp sugar, few drops of lemon juice and required salt to a smooth paste. You can add a tbsp of grated coconut of you wish.Make this chutney and serve it as a side dish for dhokla. Enjoy ! ( Once you get this recipe perfect, you can double the quantity of ingredients and try it.Please follow the mentioned quantity if you are a beginner)

Note

Use all the ingredients of mentioned quantity not less than that. It will give you perfect result. Do not skip ENO. If you don’t have ENO, add 1/4 tsp baking powder + 1/4 tsp baking soda. Mix the batter and cook immediately. Do not rest the batter for long time after adding ENO. The quantity of water may vary slightly as per the thickness of curd. I used semi solid curd not thick. You can use vinegar instead of lemon juice. But do not avoid it. If your microwave high power is more than 800w, reduce the cooking time.

Try this easy, instant microwave dhokla recipe at home and enjoy your teatime ! In the chat shop, Dhokla with green chutney was served in a paper plate.So I too did the same

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Kadalai Paruppu Sundal Recipe – Bengal Gram Sundal–Sundal Varieties

For this Navratri, I din’t  try any new sundal variety. As I have kept Golu in my house, I was busy in inviting guest, giving thamboolam and other household works. So I prepared Green gram sweet sundal, Green gram masala sundal, Badam burfi, Black chana sundal, sweet corn sundal, Rava kesari and Sweet pongal in these 7 days. This morning I prepared Kadalai paruppu Sundal keeping Saraswathi Pooja/Ayudha poojai celebration in mind. My MIL usually makes Chana sundal i.e Konda Kadalai sundal (In Tamil) along with 5 rice varieties and Vada whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal(Moong dal sundal) for neivedyam.  Its a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescue.Its healthy as well.You can use the cooked dal water to make rasam or drink it as a soup. Fine, lets see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.
Do check out my other Sundal varieties in this link !

Kadalai paruppu sundal / Bengal gram dal sundal recipe

How to make Kadalai paruppu/ Bengal gram dal sundal recipe - Easy, no soaking sundal variety for Navrarti !

Cuisine: South Indian

Category: Sundal varieties

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bengal gram dal / Kadalai paruppu - 1/2 cup Salt & water - as needed Grated coconut – 3 tbsp To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few Green chillies - 1 no ( slitted or finely chopped)

METHOD

Wash and take the dal in the cooker base.Add enough water ( I used 2 cups) and pressure cook for 2-3 whistles in very low flame. Kadalai paruppu won’t become mushy very easily. So It would be perfectly cooked in low flame in just 2 whistles. Remove the lid after the steam is released. Check whether it mashes in your finger. Drain the excess water if any and use it for making rasam or dal soup. Make sure you keep 2 tbsp of water in the dal. Do not drain it completely. In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds. Add slitted or finely chopped green chillies, curry leaves & hing. Saute for a minute. Add the cooked dal along with the little water in the cooker. Add the required salt, Mix well & boil till all the water evaporates. Mix it gently without mashing the dal. Lastly add the grated coconut, give a quick stir & switch off the flame. Remove from the kadai & transfer it to a vessel. Offer to God & serve ! This sundal will become grainy once it starts to cool down. So do not panic if it looks slightly mushy while mixing. Enjoy ! Do check out my other Sundal varieties in this link !

Note

Use finely chopped chillies for spicy taste. I use slit chillies. You can also use finely chopped ginger if you like its flavor. Optionally, you can garnish this sundal with coriander leaves. Add more coconut for rich taste.

Easy, quick and healthy Kadalai paruppu sundal is ready to offer GOD and serve !

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Gopalkala Recipe / Dahi Poha – Easy Krishna Janmashtami Recipes

If you are looking for an easy Janmashtami recipe, Gopalkala is the best choice. It is a most popular dish prepared on the occasion of Janmashtami/Krishna jayanthi in North India. It is prepared in temples, offered to Lord Krishna and served as prasad during the festival for the devotees. When  Lord Krishna was young, he used to mix all his Cowherd friend’s lunch recipes with his favorite curd, butter, milk, made this dish and served his friends. 'Gopal' is the name of Lord Sri Krishna. 'Kala' means the mixture. So this dish is named as Gopalkala. It is is a mix of beaten rice/ poha, curd,milk, ghee, green chilli, sugar, salt and cucumber.This is also called as Dahi poha. I followed the recipe from this space. There is no hard and fast rule to make this dish. This salty and sumptuous dish is prepared in every home in North India where the festival of Janmashtami is observed. It is extremely easy to prepare and hardly takes few minutes to prepare. Try this easy Janmashtami recipe and have a great celebration !

Gopalkala recipe

Gopalkala recipe - A mix of beaten rice, curd - Easy janmashtami recipes

Cuisine: Indian

Category: Festival recipes

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200ml Poha/ Thick Rice flakes - 1/2 cup Boiled milk - 3 tbsp Curd - 1/4 - 1/2 cup ( Adjust) Butter - 1/2 tbsp ( Optional) Sugar - 1/2 tsp Salt - as needed Cucumber - 2 tbsp ( chopped) To temper Ghee - 1 tsp Cumin seeds - 1/2 tsp Green chilli - 1 no ( finely chopped) Curry leaves - few Ginger - few pieces

METHOD

Wash the poha/Thick rice flakes twice or thrice. Remove all the debris. To this, add milk, curd, butter, salt and sugar. Mix well. Let it soak for few minutes.In a small kadai, heat ghee. Temper cumin seeds, green chilli, curry leaves and ginger pieces.Add this to the poha mix.Add finely chopped cucumber pieces. Mash the poha well and serve. It thickens over time. So add more curd, mix well and serve accordingly.  Enjoy ! Adding butter and milk is optional. You can add finely chopped guava and banana pieces too. Gopalkala thickens in time. So add more curd and mix while serving.

 

Easy, no cook Dahi Poha/Gopalkala is ready to offer to Lord Krishna !

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Andhra Pulihora Recipe – How To Make Chintapandu Pulihora Pulusu

Andhra Pulihora known as Chintapandu Pulihora in Telugu is a must try recipe during festival time. As Varalakshmi Vratham is fast approaching, I thought of sharing some Andhra style neivedyam recipes for this festival. This morning, I was asking my friend Megha about Varalakshmi Vratham special recipes as her MIL belongs to Andhra. She suggested recipes like Boorelu, appalu, Garelu and Pulihora. As our family is a big fan of tamarind rice, I started with this recipe .The ingredients and preparation of Andhra Pulihora is completely different from our Tamil nadu style Puliodharai. Its a very simple recipe without any grinding job.In the traditional temple style pulihora recipe, they add sesame seeds powder or mustard powder. But I made the basic version as told by Megha and watched Attammaa TV YouTube video recipe too for more reference. This Puliogare paste i.e Pulihora Pulusu can be quickly made in minutes if you have readymade tamarind paste in hand. Its an ideal choice for quick lunch box recipe.Raksha loved it a lot and asked me for second serving as well . But this pulihora needs a standing time of minimum 2 hours for all its flavors to blend well.Friends, do prepare this rice at least two hours before serving to relish its actual taste and flavor. I will update the video recipe tomorrow. Now lets see the step by step recipe of how to prepare Andhra Pulihora/Chintapandu pulihora in detail.
Check out my Tamil nadu style Puli Sadam and Pepper Puliogare recipes too.

Andhra Pulihora recipe

Chintapandu pulihora - Andhra style pulihora recipe

Cuisine: Indian

Category: Main-Lunch recipes

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 200ml Raw rice - 1/2 cup Water - 1.25 cups Cooking oil - few drops Turmeric powder - 1/4 tsp For paste Tamarind - Big lemon size Cooking oil - 3 tbsp Mustard seeds - 1 tsp Urad dal - 1/2 tbsp Chana dal - 1/2 tbsp Peanuts - a fistful, say 1-2 tbsp Red chillies - 3 nos Green chillies - 3 nos Curry leaves - few Chopped ginger - 1/2 tsp Asafetida/Hing - 2 generous pinches Turmeric powder – 1/4 tsp Salt & water - as needed To dry roast & powder ( Optional step) White sesame seeds powder – 1/2 tbsp OR Mustard seeds powder – 1 tsp ( To sprinkle over the rice while mixing)

METHOD

Soak tamarind in 1 cup of hot water for 10 minutes. Wash and pressure cook the raw rice adding water and few drops of cooking oil. Cook the rice for 2 whistles in low flame and open the cooker after steam is released. Spread the rice in a plate and add 1/4 tsp of turmeric powder, 1 tsp of cooking oil. Mix well and let the rice cool down. Take the extract from soaked tamarind using 1.5 cups of water and keep it aside. Soak chana dal in water for about 1/2 hr. and then added to the oil to fry. , Tip shared by Sujata :)) Heat 1 tbsp of oil in a pan and roast the peanuts. When the skin of peanuts starts to crackle, add the chana dal and urad dal. Roast till golden brown.Remove and add them to the rice. Do not mix with rice. This helps to retain the dals and peanuts crunchy while eating. Again heat 2 tbsp of oil in the same kadai and splutter mustard seeds, red chillies, green chillies, ginger, curry leaves, hing and saute well. Add the tamarind extract, salt and turmeric powder. Mix well and let the mixture boil till it leaves oil and becomes a thick paste. ( No need to add jaggery) Remove from the flame and add the required paste to the rice. (Soak 2 pinches of  hing in one teaspoon of water for 15 mts  After 15 minutes, mix well with fingertip, then add the water to the rice & mix well. Try this tip.Its suggested by Sujata in the comments section :)) Mix well, check for salt and give a standing time of  2 hours. It is also very important to keep the pulihora covered. This tip is also shared by Sujata. Serve with chips or papad. Enjoy ! Note : You can add 1.5 tsp of dry roasted and powdered white sesame seeds or 1/2 tsp mustard seeds powder over the rice while mixing to get temple style flavor.It gives an extra punch for this dish. Standing time is necessary to enjoy its actual taste.Add more chillies and more oil as per your taste buds.

Yummy Andhra pulihora is ready. I served it with Kerala Nendran chips. Combo eppudii ??

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Batata Poha Recipe – Gujarati Aloo Poha – How To Make Potato Poha

Batata poha ( Batata – Potato, Poha – Rice flakes in English, Aloo Poha in Hindi) is a quick breakfast and teatime snacks recipe which is very popular in Gujarat and Maharashtra. Recently I posted Maharashtrian Kanda pohe recipe( Onion poha). Following that, I tried this Gujarati style Batata poha recipe without onion and garlic for our breakfast.There is no much difference between ingredients of Gujarati & Maharashtrian style batata Poha recipes. So I don’t want to follow the same recipe with slight variations instead I tried this recipe in which spice powders and Garam masala powder were used.I am really not sure whether this is the authentic Gujarati version but it came out very flavorful and definitely tastier than our usual Kanda batata poha. Working women and bachelors can try this for making quick breakfast or dinner and enjoy it with a hot chai. You will find it tummy filling and healthy too !Lets see how to prepare Gujarati Batata poha/ Aloo Poha recipe with step by step photos !
Check out my Karnataka style Chitranna & Tamilnadu Lemon Aval upma, Milagu Jeeraga Aval recipes too.

Batata poha recipe - Gujarati Aloo Poha Recipe

How to make aloo poha - Gujarati Batata poha without onion and garlic for quick breakfast !

Cuisine: North Indian

Category: Breakfast/ snack

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml Thick poha - 1 cup Potato - 1 no ( medium. peeled and sliced thinly) Peanuts - 2 tbsp Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Asafetida/Hing - a pinch Red chilli powder - 3/4 to 1 tsp Dhania powder -1 tsp Garam masala powder - 1/2 tsp Sugar – 1 tsp Salt & water - as needed Turmeric powder - 1/4 tsp To garnish Coriander leaves - few Pomegranate seeds - a handful Lemon juice - few drops Raw onion - finely chopped ( optional, I din't use)

METHOD

Wash the thick poha at least twice to remove the dust. Soak it in enough water. i.e the level of water should be just 1/2 inch above poha. Close the bowl with a lid and let it sit for 10 to 15 minutes. In the mean time, wash & peel the skin of potato. Chop it into thin slices as shown in the picture so that it can cook quickly. Heat 1 tbsp oil in a kadai and roast the raw peanuts first. In the same kadai, add another 2 tbsp of oil and splutter mustard seeds, cumin seeds and turmeric powder along with roasted peanuts. Add the chopped potato pieces, curry leaves and mix well ( If using boiled potato cubes, add it at the end along with Poha, no need to saute it).Add turmeric powder and salt for the potato to saute & cook quickly. Cover the kadai for sometime, simmer the flame and let the potato pieces cook till soft. Now add the red chilli powder, dhania powder, garam masala powder , sugar and if needed some turmeric powder. Mix well till all the spices well blend with cooked potato. Lastly add the soaked poha and mix well till all the masala coat well. Check for taste and add more salt or spice powders as per your need. After the poha is heated well, switch off the flame and garnish with finely chopped coriander leaves, sprinkle some lemon juice. Add some pomegranate seeds if you wish. Serve hot with a cup of Chai/Tea. Enjoy !!

Note

You can saute finely chopped onions along with potato pieces if you wish.It is known as Kanda batata poha in Hindi i.e Onion Potato Poha Do not reduce the quantity of oil. Oil is more important to make a tasty poha. It doesn’t look dry ! Adjust the quantity of spices as per your taste Adding sugar gives a mild sweetness to the dish. So skip it if you don’t like. Using thin poha is also OK but soak it adding correct amount of water else the dish will become mushy.

Try this easy, yummy Gujarati breakfast dish at home and enjoy with a cup of chai !

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Kashmiri Rajma Gravy – Red Kidney Beans Gravy For Rice,Chapathi

 

Recently I bought a pack of Rajma ( Red kidney beans in English,Karamani or Karamani Payir in Tamil , Rajma in Punjabi,Hindi , Capparadavare in Kannada, Chikkuduginjalu / Nallachikkudu in Telugu ) to try some gravy/masala for rice.I have heard a lot about Rajma Chawal,a popular North Indian Dish.So I wanted to try that but then I found the pack had Kashmiri Rajma which was smaller in size than the usual rajma.So I browsed for some Kashmiri rajma masala gravy that can pair with rice and chapathi as well. I found one in Divine taste using freshly ground garam masala powder. It was a no onion no garlic Jain recipe too.I became double happy and tried it for our lunch with slight modifications in the original recipe.It came out very well.We had the same for our dinner as a side dish for Chapathi/Roti. It tasted yum and we were happy to have a healthy,protein rich gravy for our lunch & dinner.Ok,Lets see how to make Kashmiri Rajma masala for rice and chapathi.

Check out my Rajma Sundal & Rajma Biryani recipes too.

Kashmiri Rajma gravy for rice,chapathi

Kashmiri rajma gravy - A no onion no garlic recipe for rice & roti

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 5 Hours

Cook time: 20 Minutes

Total time: 5H 20Minutes

INGREDIENTS

1 cup = 200ml Rajma/Red kidney beans - 1.5 cups Bay leaf - 1 no Water - 4 nos To saute Cooking oil or mustard oil - 2 tbsp Cumin seeds/Jeera - 1 tsp Ginger - 2 inch piece ( chopped finely or grated) Asafetida/Hing - 1/4 tsp Turmeric powder – 1/8 tsp Dhania powder/coriander powder - 4 tsp Red chilli powder – 1.5 tsp ( Add 1 tsp for less spice) Sugar – 1/4 tsp Salt - as needed Crushed Kasoori methi - 1/2 tsp Coriander leaves - to garnish For spice powder Cinnamon - 1 inch piece Cloves - 3 nos Cardamom -3 nos Pepper corns -1/2 tsp OR Garam masala powder - 1 tsp To grind Tomato - 4 nos ( small,Use 3 if big)

METHOD

Wash and soak the kidney beans/Rajma for 5 hours.Pressure cook it adding 5 cups of water and a bay leaf. Cook for three whistles in very low flame.Open the cooker,take out 1/4 cup of cooked rajma and reserve it for later use. Grind 4 tomatoes into puree. Dry grind the spices given under “For spice powder” to a fine powder.Freshly ground garam masala powder is ready.Set aside. In a kadai,heat oil and splutter cumin seeds , ginger and hing.Add the tomato puree and mix well. Let the tomato puree boil well till it thickens.Take care,it splutters.Now add the turmeric powder, red chilli powder, dhania powder,sugar,salt and mix well.Boil till the oil floats on top. Grind the reserved 1/4 cup of rajma to a coarse paste and add it to the gravy.Add the remaining cooked rajma along with its water & bay leaf. Boil till the gravy reaches the desired consistency.Switch off the flame and add freshly ground garam masala powder, crushed kasoori methi,mix well. Garnish with coriander leaves and serve with hot rice & chapathi. Enjoy ! Check out my Rajma Sundal & Rajma Biryani recipes too.

Note

Adjust the quantity of red chilli powder and dhania powder as per your taste. If you want to add onions & garlic,add finely chopped onions,garlic and saute in oil after adding cumin seeds,ginger and hing.

Enjoy this healthy,spicy Rajma gravy for rice and chapathi !

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