Dhokla Recipie

INGREDIENTS:



• 3/4 TH GLASS OF WATER


• 3 TEASPOON SUGAR


•  HALF TEASPOON CITRIC ACID.


• 3/4TH TEA SPOON SALT


• ONE AND HALF CUP BESAN/GRAM FLOUR

•  3-4 DROPS OF LEMON JUICE  AND HALF TEASPOON SODA -BI-CARB (EATING SODA)

   PROCEDURE:


• TAKE A 3/4TH GLASS OF WATER AND ADD 3 TEASPOON SUGAR, HALF SPOON CITRIC ACID ,3/4TH TEASPOON SALT ,FEW DROPS OF LEMON JUICE IN TO THE WATER AND STIR TO DISSOLVE PROPERLY.


• ADD ONE AND HALF CUP OF BESAN (GRAM FLOUR) TO THE ABOVE LIQUID TO MAKE IT MEDIUM CONSISTENCY THICK. ADD HALF TEASPOON OF SODA BICARBONATE (EATING SODA) TO THE MIXTURE AND STIR MIXTURE SO THAT DARK YELLOW COLOR TURNS LIGHT WHITISH YELLOW .


• KEEP WATER IN COOKER TO BOIL. PLACE MIXTURE IN A GERASED PLATE AND KEEP THE PLATE ON THE TOP OF COOKER. COVER THE PLATE WITH COOKER LID WITHOUT THE WHISTLE.


• STEAM THE MIXTUER FOR 15 TO 20 MINUTES.


• DHOKLA IS READY.


• FOR GARNSHING DHOKLA PREPARE TADKA AS GIVEN BELOW-


• TAKE OIL IN SMALL FRYING PAN .WHEN THE OIL HEATS ADD MUSTARD SEEDS (MOHARI) AND CUMIN SEEDS (JEERA); SESAME SEEDS ALONGWITH TWO TO THREE GREEN CHILLIES AND CURRY (KADI PATTA) LEAVES.


• PUT THIS TADAKA ON DHOKLA AND GARNISH WITH CORRIANDER LEAVES. (KOTHIMBIR LEAVES).

EGGLESS CAKE RECIPE

INGREDIENTS:

• 1 cup PLAIN FLOUR

• 3/4th CUP MILK

• ½ CUP BUTTER OR GHEE

• 1/2 CUP MILK POWDER,

• 6-7 DROPS OF VANILLA ESSENCE,

• 1/2 TEASPOON ENO,

• 3/4TH TEASPOON BAKING POWDER.

PROCEDURE:

• MIX ONE CUP MAIDA, HALF TEA SPOON ENO, 3/4TH SPOON OF BAKING POWDER AND SEIVE THIS MIXTURE THREE TIMES TO MAKE CAKE SPONGY.

• HEAT PAN AND MELT BUTTER IN IT, ADD SUGAR, MILK, MILK POWDER AND VANILLA ESSENCE TO IT.

• ADD ABOVE MIXTURE TO PAN AND STIR WELL TO MAKE A MEDIUM CONSITANECY. TRANSFER THIS TO GREASED PAN.

• PRE HEAT OVEN TO 180 DEGREE CENTIGRADE.

• KEEP GREASED PAN WITH CAKE MIXTURE IN THE OVEN FOR 20-25 MINUTES.

• YOUR CAKE IS READY TO EAT.