Sunday, February 26, 2017

Beetroot Dhokla with Dhokla flour

The second ingredient that came thru mail is yellow dhokla flour. Though it looks like flour, it is not a fine flour, you can feel coarse lentil in it. I already have khaman dhokla in my blog, and also spincach, peas dhokla. I wanted to make a vegetable dhokla, since i had some beets puree in my refrigerator, i decided to use it in the dhokla. 
When i added it to the flour, it had a bright pink hue, but then after steaming it lost that bright color, may be i should have gone ahead and added little more. But the taste was spot on, dont miss 2 green chillies or else you might find the beets flavor dominating, which some might not prefer. Here is another easy to make snack for day 2.

Ingredients
1 cup Yellow Dhokla flour
3/4 cup buttermilk
2 tbsp water
1/4 tsp baking soda
1/2 tsp salt or to taste
1/4 cup beetroot puree (could have increased to 1/2 cup)
2 green chilies, minced
a small piece of ginger or 1/2 tsp shredded ginger, 

For Garnish
2 tbsp toasted white sesame seeds
1 tbsp methia masala
Method
  • Take the dhokla flour in a large bowl, mix with butter milk and water. Stir well and let this rest for 4-5 hours on the kitchen counter. If planning for evening snack, mix it and set aside by morning 10. So, it will easy for you  to make it around 4 or 5.
  • Just before making the dhokla, add the beetroot puree, salt and minced green chili and ginger. Give it  a good stir, check the consistency,it should be of pouring consistency.
  • I used my small bundt cake pan, for steaming this dhokla, you can use muffin moulds or just small thali plates for steaming them.
  • Pour the batter in the greased pan, steam cook for around 10-15 minutes or until done, A tooth pick inserted in the middle should come out clean, that is the check for done-ness.
  • Once done, wait for 10 minutes for it cool, loosen the sides with a blunt knife and invert it onto a serving plate. 
  • Garnish with roasted sesame seeds and methia masala. Serve it warm with chutney or any sauce of your choice. I served it tomato sauce.

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Friday, February 24, 2017

White Dhokla/Safed Dhokla with readymade flour

The last week of BM, valli gave us an interesting theme - Ingredients thru mail. Valli paired 2 bloggers and we need exchange 1 or 3 main ingredients amongst us and we need to cook something interesting from those ingredients. 
Sounds easy na, now comes the twist, we should not tell what ingredients we are sending. Why, what is so tough? you might ask, if it is something which we use regularly like rice/pulses/cereals it is ok. What if it is a flour or some ingredient which we have never cooked or even seen? There it becomes interesting!!!
For this theme i was paired with +Vaishali Sabnani. She is in India and i m here, thank god, we both had somebody travelling to our respective places, so it was easy to send the package through them.
I sent her Tricolor Quinoa, freekah and Kodo Millet. She made 3 delicious recipes, quinoa salad, Kodomillet idly and a salad with freekah.
She sent me a packet, with methia masala, beautiful stencil,chopsticks and 3 packets of coarse-looking flours. I was able to identity methia masala immeidately, but couldn't identify the flours. I could taste rice in them, nothing else😟. Finally Vaishali helped me to identify them. It was fun, receiving the packets, being a kid again and guessing what ingredient it would be, it was great fun!!
The first recipe with her ingredients is this yummilicious safed dhokla/white dhokla. It is super easy to make with readymade flour. just mix and keep in the morning, let it sit till late inthe afternoon, make it for evening snack. 
Ingredients (serves 3-4 people)
1 cup White Dhokla flour 
3/4 cup buttermilk
1/4 cup water
2 green chili + 1/2 tsp ginger, minced together
1/2 tsp salt or to taste
1/4 tsp baking soda

For garnish
Fresh coriander
roasted white sesame seeds
Methia masala
you can also use red chili powder and black pepper powder

Green chutney
handful of coriander leaves
handful of mint leaves
1 green chili
1/4 tsp salt or to taste
Method
  • Take flour, butter milk and water in a big bowl. Mix well to make a thick batter and let this sit for 4-5 hours on the kitchen counter to ferment.
  • After the said, add ginger and green chili paste, salt and give it a good stir. Add baking soda and stir well.
  • I used 2 small round thali/plates to steam the dhokla, it can be done in idly plates, silicon moulds or any shape of your choice.
  • Grease the plates well, divide the batter amongst the two thali;s and steam cook for 10-15 minutes in a medium flame.  When a tooth-pick inserted inthe center comes out clean,it is done. 
  • While the dhokla is cooking, let us make the green chutney. Take all the ingredients in a small blender and blend it smooth with 2-3 tbsp of water
  • Remove from the steamer, unmould it on to a serving plate, sprinkle methia masala, roasted sesame seeds and fresh coriander on top.
  • Serve it warm along with green chutney for a yummilicious snack! 


Thursday, February 23, 2017

Eggless Whole wheat Banana Bread with cream cheese center

Banana bread, there must be some 100 + recipes on the web for this loaf of deliciousness! Every passionate baker will have their own recipe of banana bread, yes me too have one. I just keep experimenting with my base recipe to get a different taste every time. Like this one, i tried to surprise my kiddos with a yumm cream cheese in the center of this loaf i baked today. 
We love banana breads,  there will be a loaf for my boys to enjoy during their weekend. Sometimes, we wantedly leave a banana to over-ripe, so i can make banana bread for the weekend.  I spiced the bread with cinnamon, you can use vanilla instead. Whatever spice it is , the aroma of banana bread in your oven, just fills the entire house. Kids come floating in air to the kitche, just like jerry mouse swifting mozzarella cheese.
I have used brown sugar, so the loaf has turned like a chocolate loaf, if you want a chocolate loaf, try replacing buckwheat flour with cocoa. Since both the flours are dense, do not skip sifting, helps in aerating the flour-mix for a fluffy loaf. Ok, enough of the banter, lets get to the recipe.
Ingredients
1 cup wholewheat flour
1/2 cup buckwheat flour
3 small banana's (i used indian poovan pazham), If using philiphines banana 2 is enough
1 tsp baking powder
1/2 tsp baking soda
3/4 cup brown sugar
1 tsp cinnamon powder
1/2 cup oil
1/2 cup milk
3 tbsp chocolate chips
2 tbsp crushed walnuts

Cream cheese center
1/2 cup cream cheese
1/4 cup powdered sugar
1/4 tsp vanilla extract
Method
  • Preheat the Oven to 180C. Grease two mini loaf tins with oil. Whisk together cream cheese, vanilla extract and powdered sugar until fluffy and keep aside until use.
  • Take the banana's in a large bowl, and mash it well with a fork. To this mashed banana add brown sugar and mix well.
  • Take both the flour in a flour-sifter, i used my Ikea flour sifter, Add baking powder and baking soda and cinnamon powder. Sift it directly into the banana-sugar bowl.
  • In a measuring cup, take milk and oil and mix well. Add this liquid to the flour-banana mix and using a spatuala combine everything together. Do it gently, in one direction, this ensures the air is well incorporated and the loaf turns fluffy.
  • Fill half the loaf tins with the batter and add 2 ice-cream scoops of cream cheese into the loaf tins on top of the banana bread batter. spread it in the center with a spatula, do not stir.
  • Divide the remaining batter on top of the loaf tins, covering the cream cheese. Gently tap the loaf tins to release any trapped air. Sprinkle chopped walnuts and chocolate chips on top.
  • Bake the loaves for about 45 minutes or until done. It was done at 45 minutes for me. Oven temperatures differ from oven to oven. so please check the loaves after 40 minutes. If a toothpick inserted in the center comes out clean, it is done. 
  • Remove the loaf tins onto a wire rack, let it sit for 10 minutes. Slowly release the edges with a blunt knife and invert the loaves onto the wire-rack. Let it sit for another 10 minutes and become warm. Slice and enjoy. My boys enjoyed with a drizzle of chocolate sauce on top.

Sunday, February 19, 2017

Milk Powder, Coconut & Rose Syrup Ladoo/Gulab & Milk powder Ladoo, Mawa Gulab Ladoo

I had 3 choices for today's sweet treat. I was stuck between snickerdoodle mug cake, Brown butter & banana milk shake, and a burfi out of milk powder and rose syrup. After much dilema, i decided to do snickderdoodle and this milk powder burfi.
When i made the burfi, somehow i felt it won't set in the given time, so it was a last minute decision to make it as ladoo. The aroma of homemade rose syrup in this treat is so mesmerizing. The final product tastes equal to mawa ladoo. A quickie treat, that is so rich. Do not miss the coconut garnish with nuts, it adds a royal touch to the dessert. A perfect treat to gift your friends who love home-made sweet treats. 

Ingredients
1 & 1/4 cup Milk powder
3/4 cup of milk 
2 tbsp homemade rose syrup
100 grams unsalted butter
3 tbsp dessicated coconut
1/2 cup sugar
For garnish
1/4 cup dessicated coconu
3 tbsp chopped pistachios

Method
  • In a non-stick pan, add butter. Once it melts, add milk and milk powder  and stir well to get a uniform liquid. To this add coconut powder, sugar and rose syrup.
  • Keep the flame simmer and keep stirring, do not be tempted to increase the flame, the liquid will start thickening. In about 15 minutes, the liquid will be fully absorbed and the dough will come together a big mass.
  • Remove it from the flame. Pinch ping-pong sized balls of the dough, roll it on the coconut and pistachio garnish. Repeat the same with rest of the dough. Store the ladoos in an air-tight container inthe fridge. Since it is made of milk and milk powder, refrigeration will increase its shelf life. I would recommend a shelf life of 3-5 days in the fridge.
Notes
  • If you don't have rose syrup, you can use saffron or cardamom powder

Saturday, February 18, 2017

Eggless Chocolate Mocha Self Saucing Pudding

The weather here is amazing from last week. Weekend it was a bit sandy and dusty, but then by evening it settled down. It was drizzling a bit and cold wind blowing all over your face. With such a climate, you just want to huddle yourself inside a  blanket and enjoy a warm dessert. With a theme of 1 hour sweet treats, i m spoiled with lot of choices and was completely lost on what to choose and what to leave.
On Friday we enjoyed a warm apple sheera/apple & semolina pudding, and for yesterday i made this yummy self-saucing chocolate and mocha pudding, needless to say, it was mopped clean after lunch. The warm pudding with cold ice-cream was an excellent combination, next time i might try to add some more spices to make it even more warm and cozy, for now enjoy this coffilicious pudding!! :)

Ingredients
1 cup whole wheat flour (you can use all purpose flour also)
1.5 tsp baking powder
1/4 tsp salt
3/4 cup brown sugar
2 tbsp cocoa powder
1/2 cup milk
1/4 cup oil/butter
1 tbsp instant coffee powder
1/2 tsp vanilla extract
Vanilla ice-cream to serve
For the Sauce
1 cup boiling water
1 tbsp coffee powder

Method

  • Preheat the oven to 180C.
  • Sift together flour, baking powder, salt, cocoa powder. To this sifted flour mix, add brown sugar , coffee powder and mix well.
  • In a measuring cup, take milk, vanilla extract and add oil to it and mix. Add this liquid to the flour mix and using a spatula and mix. Mix it in the same direction and be gentle.
  • I have used 3 small bowls to bake the pudding, you can either bake it a square brownie pan or as individual servings in ramekins. If using ramekins you might need 6-8 ramekins. 
  • Grease the baking bowls with oil/butter and divide the batter amongst the baking bowls. Fill the batter only up to half. You will be adding boiling water on top for the sauce. So do not fill the batter till the rim.
  • To the boiling water, add coffee powder and divide the liquid amongst pudding bowls, do not stir. 
  • Bake the pudding for 25-28 minutes. Remove it from the oven. Serve it warm with Vanilla ice-cream on top. 
Sending this to Kids Delight- Chocolate, happening @Kalyani's space, an event by +srivalli jetti 

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