Instant Corn Dhokla

Preparation Time: 10 Minutes Cooking Time: 15 to 20 minutes Making Approx. 20 pieces

Ingredients:

1 cup sweet corn kernels (Makai ke dane) cup curds (dahi) 1 cup semolina (Rawa / Soji) 5 long green chillies 1 small piece of ginger Salt to taste 1 tbsp fruit salt tbsp lemon juice tbsp oil for greasing cup corn kernels for garnish Ingredients for temper: 11/2 tbsp mustard seeds 2 tbsp oil A pinch of asafetida ( Hing) Method: Step 1: Cut chillies and ginger and combine with the sweet corn and blen in a mixer till smooth.

Step 2: Add curd and blend it.

Step 3: Take the semolina in a bowl and add 1\2 cup water and salt.

Step 4: Add Ginger-green chilli paste and mix well.

Step 5: Just before steaming, sprinkle the fruit salt and lemon juice over it.

Step 6: When the bubbles form, mix gently. Step 7: Pour spoonfuls of the batter immediately into thali or moulds and shake the thali clockwise to spread the batter in an even layer.

Step 8: Steam in a steamer for 15 to 20 minutes or till the dhoklas are cooked.

Step 9: Cool slightly and cut into square shape.

Step 10: If you like without oil then serve immediately granished with boiled sweet corn and coriander.

Step 11: Heat the oil in a small vessel.

Step 12: Add mustard seeds when the seeds crackle, add asafetida, mix well. Saute on medium flame foe few seconds.

Step 13: Remove from the flame. Pour this tempering over the dhoklas.

Step 14: Serve hot with tomato ketchup or fresh green chutney.:)

Cake

Ingredients:

1 cup all purpose flour(or maida) 1 cup sugar powder 1 cup milk 3\4 cup ghee 3-tbsp milk powder 1-tbsp baking powder 1-tbsp chocolate powder 10-12 cashews for decoration * I used bornvita powder instead of chocolate powder. Method: Step 1: Take sand (reti) in bottom plate of handva cooker and add little water in it. So the cake cooks in law flame. Keep aside.

Step 2: Mix the sugar powder and ghee in big vessel.

Step 3: Stirring continuously by hand for at least 10 minutes.

Step 4: After that add milk and maida (all purpose flour) as same quantity as sugar.

Step 5: Mix very well and stirring this material with hand for at least another 10 minutes. If you are not stirring well then your cake will not fully puffed. Take care of lumps.

Step 6: Take handva cooker and spread ghee in it.

Step 7: Pour the 3\4-quantity of this material in handva cooker.

Step 8: In remaining material add bournvita or chocolate powder.

Step 9: Mix the powder in material. If you use Brittanias powder than do not mix well but dont worry about that because when it cook it gets spreaded very well.

Step 10: Add this material in between of the white material.

Step 11: Decorate with cashews.

Step 12: Close the lid of cooker.

Step 13: Place cooker on the Bottom plate of sand. Step 14: Cook in very low flame for one and half hours.

Our cake is ready with out oven, egg and yeast.

After long time I made this type of cake. When I was 14 year old than I was made this type of cake for my mom birthday. I see my entire blog friend made very nice cake because they have oven and I have no oven so I made this type of cake for festival.

VADA (Tradtional recipe of Gujarat)

Ingredients for vada 2 cup yellow corn flour Or Makki ka atta (available at any store or click here) 1 cup Bajra flour (Millet) 1 cup Gram flour 1\2 cup Semolina 1\4 cup wheat flour 1\4 tbsp Turmeric powder (optional) 1\2 cup sesame seeds 3-tbsp oil 5-6 tbsp lemon juice 1\2 cup yogurt to make dough Sugar and salt to taste

Ingredients for the paste 9-10 fresh long green chillies 20 pieces of garlic One big piece is Ginger * Crush all this ingredient in mixer.

* Blend till smooth paste for making Vada:

Method

Step 1: Mix all the flours together. Step 2: Add sugar, salt, turmeric powder and lemon juice.

Step 3: Heat the oil in a small vessel.

Step 4: Add sesame seeds and fry

for while.

Step 5: Add green

chillies past and turn off the flame. Step 6: Pour this mixture over the prepared flour.

Step 7: Mix with flour very nicely.

Step 8: Add yogurt as require in it.

Step 9: Knead the stiff dough. Step 10: Take small portion of dough and make round shape with help of plam or otherwise divided the dough into big portions and Roll into big round shape and then cut into small round shape

with help of round shape.

Step 11: Take all the vadas with help of knife.

Step 12: Deep Fry in hot oil on

medium flame. Step 13: when all vadas if puffy then turn into another side and fry on low flame until they become light golden

yellow. Step 14: Drain excess oil and place in another plate. Step 15: Serve hot with tomato ketchup or fresh green chutney or it is batter tasty with yogurt

chutney. Step 16: Store in an airtight container after letting them cool thoroughly. They will keep well for a few days.

For other variations with this: Add Methi (Fenugreek) leaves for a nice change. Enjoy these on another day with hot or cold a cup of masala tea. Make a perfect snack or breakfast. Method of making yogurt chutney: Step 1: Heat the 2-tbsp little oil in vessel. Step 2: Add the cumin seeds and curry leaves. Step 3: Turn of the flame and add into yogurt and add salt, sugar, red chilli powder and coriander seeds powder as your taste.

Date Sweet/ Khajur Paak

Ingredients 500gm date khajur packet 200gm fresh mava 50gm sugar 50gm ghee (1\4 cup) 20gm edible gum (Gaund) 1\2 cup water ( or simple milk) Almonds chopped for decoration

Method Step 1: Deseed the dates and roughly chop up dates.

Step 2: Take 1\2 cup water (or simple milk) in kadai and heat up to boiling and add chopped dates.

Step 3: Keep stirring till all dates becomes soft and turn off the flame.

Step 4: Cool for 2-3 minutes and place into grinder bowl. Step 5: Blend the date in a mixer till smooth paste (If it is too thick add a tiny amount of water to loosen it but try to make thicker pulp)

Step 5: Grated mava.

Step 6: Grind 20 pieces of almond into mixer.

Step 6: Take another thick pan and heat the ghee in pan.

Step 7: Fry edible gum on medium flame.

Step 8: Finely chopped fry edible gum and keep aside.

Step 9: Then remove half of the ghee from pan and add prepare dates mixer.

Step 10: Add sugar and stirring till thick consistency.

Step 11: Stirring well up to all water part is burn and paste of date looks dark brown color. Step 12: Add fry edible gum and mix it.

Step 13: Add grated mava on a low flame and keep stirring. Step 14: Stirring up to date mixture sets in thick consistency.

Step 15: Take little part of mixer in hand and try to make small balls if it becomes in shape then turn off the flame.

Step 16: After that add almond powder and mix well.

Step 17: Pure the batter of khajur paak or date sweet on the plate.

Step 18: Cool for 20 minutes after that take little ghee in your palm and make medium balls of date sweet or khajur paak.

Step 19: Decorate the balls with chopped almond and place in another plate.

Step 20: Store into container and place in cool.

Note: 1. If you use sweet mava then you dont add sugar because I thought that khajur were sweet enough. 2. If you dont like to add water then you directly grind the dates into grinder but you need heavy duty grinder because dates are not soaked.