iNDIAN fOOD rECIPES iMAGES mENU cALORIE cHART tHALI pHOTOGRAPHY pICTURES phOTOS dISHES iTEMS pHOTOS : List Of Indian Food Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

Saturday, 19 April 2014

List Of Indian Food Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

List Of Indian Food Biography

Source(google.com.pk)

Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer

Makes about 20 pieces.dhokla

Ingredients:

1 cup sooji (semolina flour)available in Indian grocery store

1 cup yogurt

1/4 cup water as needed

1/4 teaspoon salt

2 teaspoon lemon juice

Pinch of turmeric (haldi)

1 green chili finely chopped

2 tablespoon cilantro (hara dhania) finely chopped

1 teaspoon Eno’s fruit salt (Sodium Bicarbonate and Citric Acid, available in Indian grocery stores))

For seasoning:

2 tablespoons of oil

1/2 teaspoon black mustard seed

2 green peppers chopped into about 1/4 inch pieces

Utensils to steam Dhokla:

Dhokla maker – or, if you don’t have that, use all three of the following:

Covered pan large enough to hold your cake rack

Round cake-cooling rack

Round 9” cake pan

Method:

Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.

Allow batter to rest 15 to 20 minutes.

Grease the cake pan and set aside.

Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.

When the water boils, turn down the heat to medium.

Add fruit salt (Eno) to the batter just before baking. The batter will foam up.

Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.

Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.

Let it cool to room temperature, then cut into triangle or square shapes.

Prepare the seasoning:

Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.

Add mustard seeds after seeds cracke add green chili stir for few seconds.

Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.

Suggestion

Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.

This is a bright, colorful, and refreshing fruit chaat (snack) that can also be used as a fruit salad. My siblings and I looked forward to the fruit chaat, served regularly as part of our lunch. It was a delicious way of eating a great variety of fresh, seasonal fruit. This by itself will brighten up any meal, and it tastes great at any time of day.

Recipe will serve 4.

Ingredients

2 oranges skin removed and sliced in ½ inch each segment

1 apple peeled and cubed into ½ inch pieces

1 firm banana sliced into approximately ¼ inch rounds

1/2 cup sliced strawberries

1 cup English or Asian cucumber cubed into ¼ inch pieces

1 green chili finely chopped (optional)

1 tablespoon chopped cilantro

Dressing

Approximately 1 tablespoon lemon juice

Approximately 1 tablespoon ginger juice

1/2 teaspoon roasted cumin seeds powder

1 tablespoon sugar

1 teaspoon salt

½ teaspoon black salt (optional) available in Indian grocery store

¼ teaspoon black pepper

Method

In a large bowl, combine the fruit and cucumber with the green chili and cilantro. Toss and set asidea .

Mix all the dressing ingredients together in a small bowl, making sure the sugar is completely dissolved. Pour the dressing over the fruit when ready to serve.

Tips

I have used many different varieties of fruits in this chaat dish; however, I always keep the oranges and bananas, as they add a lot of color and texture to the dish.