Microwave Rava Dhokla

The presence of a microwave and the absence of specialized Indian dishes used for cooking certain items led me to try microwave cooking. Since I did not have any stovetop steel dish to steam my Dhoklas traditionally I tried this recipe because I was craving for them. And to my delight they turned out so soft and puffy. My microwave dhoklas were very well received at a potluck at my community classes. They go very well with the green coriander chutney.

You will need :

2 cups Rawa
1 cup plain Yogurt
1 cup Water
1 tsp Haldi (if you like your Dhokla yellow)
Salt to taste
2 tsp Eno Fruit Salt

For Tadka:

2 tbsp Cooking Oil
Handful of Curry leaves
2-3 Green Chillies diced lengthwise or dried red chillies
1 tbsp of black Mustard seeds
2 tbsp Water
1/2 bunch chopped Cilantro
2 tbsp shredded Coconut

Soak 2 cups rawa, 1 cup yogurt and 1 cup water for 30 minutes.

Grease a microwave proof pan (corning ware with a cover). I use a long
pyrex dish with a cover because you should spread the mixture not very thick
but in a thin/medium layer for them to be soft and pliable.

Add two tsp of Eno to the rawa mixture and pour immediately in the greased pan cook it in the
microwave covered for 10-12 minutes.

After the dhokla's are done. Heat 2 tbsp oil, add black mustard seeds, curry
leaves and green or dried red chillies to the oil. Once the ingredients start spluttering, add
the water and immediately pour the tadka over the dhokla.

Cut the dhokla into pieces and garnish with cilantro and coconut.

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Pleasures of a gourmet dish--Stuffed Tomatoes

Things have been a little hectic in the preetibhoj household. Four of our friends were paid a visit by the stork and we have been busy welcoming little bundles of joy. It is amazing to see the face of a newly born, it fills you with so much more faith in life. And since babies are being born, grandparents from India have been visiting, which gives me more reason to invite people over for food, chit-chat and memories. I have been busy looking for new recipe with each new dinner and wanted to include something different each time. And my search led me to gourmet cooking and stuffed tomatoes were served and well-received in one of the gatherings.
I have had baked tomatoes at parties and always liked it. This recipe includes making a stuffing and baking tomatoes at 350 degrees F. It is easy to make, yet delicious.

You will need:
5 ripe but very firm tomatoes

...and for stuffing:
1 can whole kernel corn, 1/4 cups finely chopped cauliflower, 1/4 cup finely chopped onion, 1/4 cups of cooked beans(i used edmame beans), about 1/2 cup of shredded cheese, 3/4 cups of bread crumbs, 1 tbspn of lemon juice, 2 green chillies finely chopped, salt and pepper.
...preparations for stuffing:
Drain the corn of all water. Put a tsp of butter in a pan and roast the corns for about 3-4 mins so that they turn a little crunchy.
Cook the cauliflower in the microwave for 2 mins so that it looses some of its water.
Now mix all the ingredients of the stuffing together.

..preparing the tomato:
lightly spray the tomatoes with olive oil, then cut off a round cap at the top of tomato. Spoon out the seeds and water(can be used in soups) to make a hollow in the tomato. Now take spoonfuls of stuffing and fill liberally into the tomatoes. Bake these at 350 degrees F for 20-25 mins, till the skin of the tomato starts shrinking. Serve it warm and while basking in the pleasure of being a gourmet cook!

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Cabbage Kofta Curry

How do you turn the humble cabbage into a delectable dish? Simple, make koftas! Cabbage kofta curry is, cabbage dumplings in a flavored tomato sauce. And if you want something to take for a potluck or cook for friends, this is it. It will sure win you accolades.

My cooking is most of the time inspired by snapshot memories of my Mom serving finger-licking food to me and my sisters. My Mom very often made lauki koftas, I decided to make cabbage kofta on the same lines. What makes it more appetizing is the crunch in the dumplings which stays long after the koftas have been simmered in the flavorful sauce.
what you'll need is:
For Koftas
1 small cabbage
1 cup besan (chickpea flour)
1 tsp garam masala
1 tsp chilli powder
salt

For the gravy
1 medium sized onion, 4 medium tomatoes, 1" piece inch ginger, 2-3 cloves garlic, 1-2 red chilli, half a bunch of fresh coriander, 1 tsp freshly ground cumin powder, 1 tsp freshly ground fennel powder, 1 tsp freshly ground coriander powder, 1/2 tsp mango powder, 1/2 tsp turmeric powder, 1tsp poppy seeds made to a paste.

Chop cabbage to very fine pieces. Sprinkle a little salt over it and keep aside for a few minutes. Remove as much water as you can by pressing the cabbage and mix it with all other kofta ingredients. If it makes a very watery mixture add a little more besan till it becomes easy to form into rounds. Make lime sized rounds and deep fry in oil till they turn golden brown. remove from oil when done and drain on a paper towel.

To make the gravy
Make a paste of onion, garlic, ginger. Add two tbsps of oil to a wok. Add the onion mixture and fry on medium heat. Meanwhile make a paste of tomatoes coriander and chillies. When onion mixture looks slightly translucent add poppy seeds paste and tomato mixture. Keep cooking on medium to high till oil seems to be separating from it. Add all the powders now and cook for another 5 minutes. You know the gravy is ready when you can see oil separate around it. Now add around 1-2 cups of warm water depending on how much thin you want your gravy, and mix well. Add the koftas to this and cook covered for 5 minutes on medium heat. Serve warm with whole wheat chapatis or Naan.

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Delicious Sweet and Spicy Butternut Squash(or pumpkin) Bake

Back home in India we make Subji and halwa(pudding) out of pumpkin. Pumpkin here is a Halloween dish, at other times butternut squash is easily available . I used to make subji(dry curry) out of this squash, but after I had pumpkin pie at a friends place, I wondered how would a baked butternut squash taste. I wanted to make a warm casserole for dinner and after some trial and error I came up with my own recipe. After I made this dish for the first time, my husband was absolutely thrilled by the combination of spices and sweetness. Now it is a regular in my kitchen. I use pumpkin for this dish at fall time when it is available at very discounted rates.
Here's the recipe for this finger licking dish:

1 Small butternut squash/ medium pumpkin
3 medium granny smith apples

For Topping:
1/2 cup light brown /white sugar(depending on what's in pantry)
1/3 cup All purpose flour
1/2 cup cold butter
1/2 tspn cinnamon powder
1/4 tspn nutmeg
1/4 tspn grated ginger
1 tspn salt
1/4 cup broken pieces nuts(almonds/walnuts/pecans)



1. Peel, de-seed and cut the butternut squash in cubes.
2. Peel core and slice the apples.
3. Place the squash and apples in a baking dish.
4. Now to make the topping mix sugar,flour, cinnamon, nutmeg, ginger, salt and nuts in a bowl. Cut cold butter into this mix to make a crumbly topping.
5. Spread the topping evenly over squash and apples.
6. Cover with foil and place in preheated oven at 400 degrees F.
7. Bake covered for around 50-60 min. bake uncovered for 5 more mins in the end.
8. Remove from oven and enjoy it warm with some whipped cream!!

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Simply healthy- Avocado and pasta salad

I am always on a lookout for healthy wholesome food that is nutritious and tasty at the same time. Salads are a great source of fiber and essential vitamins if tossed with the right ingredients. My all time favorite salad ingredient is Avocado. Though high in calories it is a great source of Vit K, B6,C, folate and potassium. The creamy texture and subtle flavor makes any Avocado dish irresistible.

I like to make avocado and pasta salad using rotini pasta tossed with a hint of pesto and olive oil. Here's a recipe that will make a big and filling lunch in itself.

1 medium Avocado
3/4 cup rotini pasta
1 large russet potato boiled and cubed
1 medium salad tomato diced
1 Tbspn Pesto sauce
1 sprig of basil or your favorite herb
1 tsp olive oil
1 tsp lemon juice
1/2 tspn pepper
salt to taste
1 teaspn crushed Feta Cheese (optional)

Bring a pot of water to boil. Add the rotini pasta and boil for 7 mins or till al dente. Drain and cool a little. Mix the pasta and boiled potato cubes with pesto sause and toss well to coat all over.
Peel the avocado and cut it in cubes. Add the Avocados and tomato to pasta mix. Add salt, pepper, olive oil and lemon juice, toss. Top with shredded herb and feta cheese. Eat it cool and enjoy !!

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A touch of Kumaon- Palak Kapa

Kumaon comprises that natural wonder which God placed on earth with his own hands. It is that beautiful stretch of mountains in the heart of Himalayas that is full of beauty, mythology and poetry. The breathtaking beauty of this region coupled with the warm and rich culture makes it simply irresistible.
The cuisine of Kumaon is high in taste and nutrition while being prepared with minimum ingredients in a very basic manner. My Mom used to make Kumaoni food especially in winters as it is supposed to be warming to the body. One dish that makes a wholesome and nutritious lunch is the kapa, or kumaoni spinach saag. I make it in the original style in an iron kadhai(dutch oven) with mustard oil which brings out a toasted flavor. On a cold day this is just what I like to make served with some nice steamed white rice.
Here's an authentic recipe from my Mom's kitchen.

2 Bunches fresh Spinach leaves
1-2 green chillies split lengthwise
1 teaspoon Cumin seeds
1/2 tsp Turmeric powder
1 tsp Dhania Powder
A pinch of Heeng
1 heaped tablespoons Besan(Chickpea flour)
salt to taste
2 Tbspns Mustard oil

Wash the spinach leaves thoroughly and cut them.
Heat the oil in the kadhai(or any deep pan).
Add cumin seeds when the oil is really hot.
Add the green chillies, coriander powder, turmeric powder and hing. The addition of the spices should be done quicly to avoid it getting burnt.
Add the spinach leaves and salt and cook covered for 10 minutes mixing occasionally. Now mix the besan in 1/2 cup of water. Add this to the spinach stirring continuosly to avoid any lumps. Add more water if it looks dry. The kapa would now get thickened and saucy. Cover and bring to a boil for 5-10 mins.
Serve hot on top of white rice drizzled with some cream.

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Movie-Night Snack - Spinach Strombolis

Movie nights with friends require finger foods and quick snacks which can be served at room temperature. I always like to make Stromboli which are a favorite with many cheese lovers. One ingredient which gives the ultimate taste to spinach Stromboli is Pesto sauce, you can make it at home or get it from a store, my favorite is Trader Joe's Pesto alla Genovese. Here's a recipe that'll make your movie nights sizzle.

Ingredients:

1 can Pillsbury® Pizza Crust or homemade pizza dough
3-4 generous handfuls of baby spinach leaves (or thawed frozen spinach)
1 small clove of garlic, chopped
3/4 cup of grated mozzarella cheese
1 heaped tsp pesto sauce (I used store bought)
1/2 tsp red pepper flakes (optional)
2 tsp Parmesan cheese
Salt and pepper to taste

• Preheat the oven to 400 degrees Fahrenheit.
• Put the spinach leaves in a microwave safe bowl and microwave on high for about 5 mins or till the spinach is cooked. The spinach will reduce in quantity and wilt.
• Remove the excess water from spinach and chop it finely.
• Add the finely chopped garlic, the pesto sauce, grated mozzarella cheese, chili flakes, 1 tsp of the parmesan cheese and salt and pepper to taste.
• Open the can and unroll the pre-made pizza dough. If using homemade dough roll out the dough in a rectangular shape.

• Cut the crust vertically down the center to get 2 long pieces
• Spread the filling down the long rectangle, leaving a little bit of a border around the edges
• Roll the crust from the long side to get 2 long logs.

• Press down lightly along the edge to seal well.
• With a sharp knife, make a few slits in the log.
• Sprinkle with the remaining parmesan cheese and again press a little bit to make the cheese adhere to the dough.
• Bake for 12 minutes or till the stromboli is golden brown.
• Cut into pieces of desired size. Serve with marinara sauce for dipping.

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Bengal Gram (kala chana) Sprouts Salad

Sprouts have long been famous as “health food.” Whole pulses like moong, chana, chole, chawli, rajma, masur etc., can be easily sprouted. These sprouts are the energy foods for the body.

I make kala chana or bengal gram sprouts very often at home and like to have it raw in a salad. apart from the energy it provides all vitamins when consumed raw.

Sprouting is soaking, draining and then rinsing seeds at regular intervals

until they germinate, or sprout. I usually make sprouts in one day. But if you want the long , tender and juicy white sprouts you can keep it an additional day to grow longer.

Take 1 cup of black gram, wash it and then soak it in a bowl in 2 cups of water, preferably in a warm spot. Cover and wrap the bowl tightly with a muslin or thick cotton cloth.

After 12 hours uncover the bowl and you will find that the gram has softened and there are very small sprouts appearing. Drain the remaining water (you may use this water in your cooking, i add it to my juice, since it has some nutrition dissolved in it), very lightly rinse the gram and again cover it and keep it in a warm place.
After another 12 hours you will see long white sprouts growing out of the gram. The sprouts are ready now.
make this salad very often and it is great both in taste and nutrition.


1 cup sprouted black gram
1 big Roma tomato finely chopped
1 white onion finely chopped
1 green chili (jalapeño) finely chopped (optional)
2-3 sprigs of fresh cilantro (or your favorite herb)
1 tbspn Extra virgin olive oil
Juice of 1 lemon
salt to taste
pepper
chat masala(optional)

In a mixing bowl add sprouts, chopped tomato, chopped onion, jalapeño. Add olive oil, lemon juice, salt pepper, chaat masala. Toss and mix evenly. Garnish with finely chopped cilantro. Serve this energy packed salad cool with soups and toasts or as a side.

Variation:

1. Add 1/2 cup of cottage cheese or paneer cubes.
2. Add one ripe banana cubed.

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