DHOKLA

DHOKLA

Dhokla ...yeah Dhokla one of my mom's favourate snack...firstly, i tried when i was in 10th std on her birthday to impress her but it was literally failed became some what vile( even though she liked it as she dont wanna hurt me) 2nd time also failed,3rd,4th,5th times were also failed but 6th time it was when am doing my Masters successfully succeeded..atlast myself i got impressed with this recipe that i can cook good dhokla....Yes friends i am here with a steamed delicacy.An everyday snack among Gujaratis, and very popular among weight watchers.

INGREDIENTS:

250 gm besan(gram flour)
1/4 tsp Soda-bi carbonate
1/2 tsp 'Eno' fruit-salt
1 tsp chilli-ginger paste
1 tbsp oil
1 tbsp lemon juice
1/2 cup water
1/2 tsp asafoetida (hing) powder
1 tsp sugar
1 tsp mustard seeds
4-5 curry leaves
2 tbsp chopped coriander

METHOD TO COOK:

Mix besan, turmeric powder, salt, sugar, chilli-ginger paste and water, to make a smooth batter now Heat 1 tbsp oil with 4 tbsp water, and add it to the batter.Beat well Add the eno fruit salt, soda-bi-carbonate and lemon juice.
Immediately pour this mixture on a greased(oiled) tray and level it.Stem this for 12-14 minutes till a fork inserted in this batter comes out clean( it is a test to show that the mixture is cooked).
leave aside for 10 min. When cooled, cut into diamond shapes and remove the pieces on plate. now heat a oil in bowl and add mustard seeds, green chillies and curry leaves. Sprinkle this mixture on the dhoklas. Then serve.

HYDERABADI BIRYANI

HYDERABADI BIRYANI
Hi friends,I am here with exotic,delicious filled with its beautiful aroma makes everyone voracious towards the taste of it, yep,That is "Hyderabadi Biryani" and am sure you'll enjoy making and eating "Hyderabadi Biryani".




Ingredients:

1 kg mutton pieces
750 gms of basmati rice
400gms curd
Onions 3nos(fry till it turns to golden brown)
1no Bayleaf
1/2 tsp shahjeera
1 star anise
lemon juice 2nos
5 tbsp Ghee
salt as per taste

Marination Ingredients:

To be ground a paste:

1tbsp coriander powder
2 tsp poppy seeds
mint,coriander 2tbsp each(chopped)
2 tbsp ginger garlic paste
2 tbsp chilli powder
2 nos green chillies
4 nos cloves
4 nos caradamom
4 nos cinnamon
salt as per taste

Method to cook:

1. Firstly, Mix well all marination ingredients in mutton with fried onions and400gms curd and keep aside 2 hours for marination.
2. Soak the basmati rice in water for 20 mins.
3. Heat 1/2 cup ghee in a pan,add marinated mutton and little water and cook till tender.
4. Take a vessel add 5 glasses of water add 2no's of cinnamon 2 no's of caradamom 1tsp of shahjeera 1 no bayleaf, and 1star anise and when water starts boil add basmati rice to it.
5. when the rice get half cook drain the water from rice.
6. Now take a vessel add the 1/4th of mutton and then spread the layer of rice, repeat it, till mutton and rice get exhausted and pour reamaining ghee and lemon juice on it.
7. cook on low heat till done.
8. You can garnish the biryani with fried onions and half cutted boiled egg.
9. You can serve biryani with mirchi-ka-salan and raitha.

"Enjoy the Taste of Hyderabadi Biryani" :)

HYDERABADI MIRCHI-KA-SALAN

Hyderabadi Mirchi-ka-salan
One of the most popular vegetarian dishes of Hyderabad will generally take with Biryani as a side dish.

Ingredients:

250 gm of big green chillies
1 onion,finely sliced
1 tbsp of grated coccnut
2 tsp sesame seeds(til) nuvvlu(telugu)
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp haldi powder
2 tsp ginger-garlic paste
1 tbsp chironji(melon seeds) saara pappu(telugu)
1 cup of oil
1 lime-sized tamarind,soaked in hot water
salt to taste

Method to cook:

Boil the large green chillies in salted water, till it changes its colour(will become a bit pale from its usual bright green colour).keep aside
Lightly roast the sesame seeds,chironji and grated coconut.grind to paste.Add coriander,chilli and turmeric to the above paste,now heat oil and add cumin seeds.Add the masala paste,along with ginger-garlic paste.Fry till the oil separates.
Add the boiled green chillies and curry leaves.Stir fry for 2 minutes.add the tamarind water,simmer till the gravy thickens.
Served best with biryani