Posts Tagged ‘ german food recipe ’

Recipes for Indian Food-Dhokla

Recipes for Indian Food-Dhokla

INGREDIENTS

1 cup rice, ¼ cup black gram split, ¼ cup yoghurt, 1 ½ warm water, 1 piece of ginger, 3-4 green chillies, 3-4 springs fresh coriander leaves, ½ soda-bi- carbonate ( backing soda), 1 tbsp lemon juice and 2tbsps oil.

METHOD OF PREPARATION
Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder.
Put the powder in a bowl. Add yogurt which should be a little sour and to this add warm water. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
Add salt and let it ferment for eight to ten hours.

dhokla

Peel and wash ginger. Remove stems and wash the green chillies. Grind them together into a paste. Clean, wash and finely chop coriander leaves.
Once fermented, mix the ginger-green chilli paste with the batter.
Grease the dhokla platter or a thali. Boil water in the steamer/boiler.
Pour half of the batter in another vessel. In a small bowl, add one-fourth teaspoon soda bi-carbonate, half a teaspoon oil and half teaspoon lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.
Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes.
Check with a knife. If the knife comes out clean, it is cooked.
Sprinkle some finely chopped coriander leaves and serve hot with coriander and Mint Chutney.

2010
09/04
CATEGORY
recipes for indian food
TAGS











Write comment

Cooking Food- Spinach and Mushroom Pancakes

Cooking Food- Spinach and Mushroom Pancakes

INGREDIENTS
Spinach leaves 2 medium bundles
Onion 1 medium sized
Garlic 6-8 cloves
Fresh mushrooms 10-12
Oil 1 tsp
Salt to taste
White pepper powder 1/4 tsp
Whole wheat flour (atta) 3/4 cup
Skimmed milk 3/4 cup
Carom seeds (ajwain) 1/4 tsp

pancakes

METHOD OF PREPARATION
Clean and wash the spinach leaves thoroughly. Drain and chop roughly.
Peel, wash and chop onion. Peel and chop garlic. Wash and wipe mushrooms with a kitchen towel and chop them.
Heat oil in a pan, add garlic, stir-fry briefly. Add onion and mushrooms and cook till the onion becomes soft and translucent. Cook on high heat so that the excess moisture from the onion and mushrooms dries to some extent.
Add chopped spinach, salt and white pepper powder and cook spinach until all the moisture evaporates. Remove from heat and divide the spinach mixture into eight equal portions and keep warm.
Mix salt with whole wheat flour and add milk. Whisk well. Add water as required, to make a smooth batter of pouring consistency. Strain the batter if there are lumps.
Mix in the ajwain and stir well. Rest the batter for at least fifteen minutes.
Heat a six inch non-stick pan. Grease with a little oil, if required. Pour half a ladle of batter and spread into a round shape. Cook for half a minute on medium heat, turn over and cook slightly.
Spread a portion of cooked spinach on three fourth portion of the pancake and then roll it ensuring that the filling does not spill out.
Cook rest of the pancakes in a similar way, Serve immediately.

2010
08/25
CATEGORY
vegetarian food recipe
TAGS
















1 comment

Recent entry

Archive

Category