Mixed Grain Dhokla

We all know the importance of a good breakfast.  Each day, getting a healthy breakfast on the table can be a task. But with little preparation and planning ahead of time, this is totally possible.

Being a Lacto Vegetarian, I put lot of effort to add protein to my breakfast and daily meal. Earlier I had posted information on proteins in my Khichdi recipe. Check out more information on Complete Proteins below. I have also cited the sources.
"Grains, such as rice, oats, wheat, rye and corn, can act as complementary proteins for legumes such as lentils. They contain the cysteine and methionine that lentils lack, and lentils provide the lysine that grains do not contain enough of. Whole grains are a more nutritious option than refined grains. Legumes and grains are one of the most common pairings for complementary protein. Indian daal with rice is an example of a lentil and grain dish".  http://healthyeating.sfgate.com/foods-mixed-lentils-provide-complete-source-amino-acids-1195.html

This dhokla recipe is a protein rich healthy recipe. I grind grain for fresh flour in my KitchenAid grain mill. The Ingredients I use are good quality and mostly organic. That way I know what I am feeding my family. Check my recipe of homemade Handvo flour. It is fresh and better than the store bought one.You can either dry grind the grains and store the flour till use or soak the grains overnight and then grind and use the batter. We also know the benefits of fermenting food. This recipe is khatta or sour from fermentation and benefits of all the grains: A mixed Grain Khatta Dhokla! Check out all my dhokla recipes.

Ingredients to make Dhokla (serve 2-4 people)
1 cup handvo flour
1 cup sour yogurt
Water (if needed to make batter)
1 tsp. fenugreek seeds
1tsp. chana dal
1 tsp. salt
!/4 tsp. turmeric
1/2 tsp. red chilli powder
1/4 tsp. grated ginger
1 chopped green chili
2 tbsp. oil
Pinch of baking soda (optional)

• Mix handvo flour, yogurt, fenugreek seeds, chana dal. Add water if needed to form a thick batter. Cover and leave the batter in a warm place for 8-12 hours up to 24 hours. The batter needs to ferment well and will also get delicious sour taste.
• Mix salt, turmeric, red chili powder, grate ginger, chopped green chilies, and oil. Mix well.
• Add baking soda only if the batter is not fermented well. A well fermented batter will be porous and will make soft dhoklas. 
• Get the steam bath ready.
• Grease a dhokla plate well with oil. Add batter to the plate till it covers 1/4 inch in the plate. Steamed for 5-8 minutes.
• Remove the steamed dhokla plate.
• Let it rest for 2-3 minutes before cutting into pieces and serving.
• Enjoy mixed grain, healthy dhokla.

Here is step-by-step pictorial recipe:
To make mixed grain flour

Coarsely Ground grains

Mix handvo flour, yogurt, fenugreek seeds, chana dal. fenugreek and chana dal will provide crunch to soft dhokla. 

Add water if needed to form a thick batter.

Cover and leave the batter in a warm place for 8-12 hours up to 24 hours. The batter needs to ferment well and will also get delicious sour taste.

Mix salt, turmeric, red chili powder, grate ginger, chopped green chilies, and oil. Mix well.

Add baking soda only if the batter is not fermented well. A well fermented batter will be porous and will make soft dhoklas.

Grease a dhokla plate well with oil. Add batter to the plate till it covers 1/4 inch in the plate. Steamed for 5-8 minutes.

Remove the steamed dhokla plate.

Let it rest for 2-3 minutes before cutting into pieces and serving.

A Healthy Snack!!

Stone Ground Chutney

In the world of technology and gadgets, it is still fun to go back to roots and try traditional cooking techniques. Although I grew up surrounded by food processor and grinders, there were few recipes that were made by grinding on stone or using a mortar and pestle. Any recipe with garlic for sure was made of grinding stone. Garlic Chutney was sure one of them. Mummy would never allow us to grind garlic in a blender. It would tray garlic flavors.

When I found mortar and pestle here, I was extremely excited. If you have been following me since long, you will know the various stones that I use in my kitchen. Below are the pictures of various mortar and pestles that I use.

You might feel using stones as grinders is very tedious and time consuming work. My experience is very different. To me it is very quick, easy to use, easy to clean. rustic, and no wastage of spices :) Also it is a great 4-5 minute workout for my arm muscles. The oils and flavors from herbs and spices are extracted during grinding... it does not over grind the spices, and the taste is deliciously fresh and rustic.   

Garlic Chutney

Cilantro Chutney

Roasted Tomatillo Salsa

Kesari Thandai Syrup

Roasted Tomato Salsa

Spicy Masala Chai

Kesari Kaju Katli

To make green chutney: 

Ingredients can vary according to your palate

3 cups washed and chopped fresh cilantro (I use tender stems too as it is very flavorful)

2-3 green chillies

1/2 inch ginger

2-3 garlic cloves (optional)

1/2 tsp. cumin seeds

2 tbsp. peanuts or roasted chickpeas (dalia)

3/4 tsp. salt

Lemon juice 

Around 1/4 cup water.

Grind all the ingredients to form a smooth paste.

Here is the chutney with all home grown organic ingredients:

5-6 mint leaves

1 cup cilantro

1 fresh green garlic with leaves.

1-2 green chilies
Salt
Lemon Juice

Pound all the ingredients well to form a chutney.

This is also a delicious marinade for paneer, veggies, and meats of your choice.

Enjoy Chutney with your Favorite Food!!

Thandai Chuski Popsicle

Hot summer is always associated with chilled food. Icecream, gola or shaved ice, kalakhatta sharbat, Aam ras or mango juice, and who can forget chuski or what we use to call as pepsi cola. Try to recollect the childhood days where frozen colorful sharbat was available in long tube like plastic bags. My favorite was kalakhatta flavor: sweet, sour, and tangy! :)

Recollecting my childhood days I found cute popsicle bags: ZIPZICLE. Easy to use: just pour, zip, and freeze...and Popsicles are ready. So while it is the festival of holi...it is time to welcome spring and summer. This is the time when flowers will start to bloom and we will see color everywhere. Holi symbolizes prosperity... burn off sorrows in the Holi fire and bring colors in life. While Thandai is the drink of the season, I made Thandai flavored popsicles or chuskis to enjoy with my friends.

I also made some Eco-friendly holi colors with corn starch and food color. I had learned this two years back from one of the Facebook groups, and have made these every year. Here is the recipe to make holi colors at home. Just mix around 1/4 cup water with food color. Add around 3-4 tbsp of corn starch little at a time mixing well. When you have added enough corn starch and mixing becomes difficult, pour the solution on a plastic sheet or cling wrap. Let in dry completely for few hours. Crush into pieces, and grind in a mixer to form a smooth powder. Your holi color is ready to use...HAPPY HOLI!

I used my homemade Thandai Syrup to make Thandai. I poured in ZIPZICLE bags, and froze them. It was easy to make and mess free way to enjoy Thandai popsicle... perfect for the season!

Thandai Masala to gift friends.

 HAPPY HOLI

Rabdi

Trip to Nathdwara is primarily to worship Lord Shrinathji/ Krishna, but we definitely enjoy the food there. Nathdrawa, a small village is situated in Rajashthan, an hour drive from Udaipur city. This little village is visited by thousands of pilgrims to do darshan or The Lord. We had our ancestral house there. Our parents did show the place where they use to visit and stay often. I can only imagine the fun they had. Lately, this little village has turned into a popular tourist destination. With lot of facilities and hotels developed, it is easy to go and stay there for few days.  Food and shopping is also main part of the visit there. Delicious fresh rajasthani food and Thali is the highlight. Lehriya, Bandhej, Khadi work, Kota fabric, Silver jewellery, Kundans, and embroidered gota...all come from there.

Trip to Nathdwara is incomplete without Rabdi. Rabdi, a simple dessert made with just two ingredients: milk and sugar. Milk is boiled for hours in a large pan or kadhai over wood and cow dung heat which eventually turns into this thickened milk. Caramelized milk cream stuck onto the sides of the pan is also scraped and put back into the milk. Eventually imparting caramelized flavor. This sweet thickened milk is the favorite offering to Lord Shrinathji and also to the pilgrims there. This simple Rabdi has the flavors of its own. No added cardamom or nuts...this is delicious as is!

The other most important ingredient that makes it special is the clay pots of kulhad in which Rabdi is served. Rabdi is transferred into these pots, and clay pots keep this milk dessert stay cold and fresh for a long time.

Below are the pictures of our visits to Nathdwara and our indulgence into Rabdi.

Here is boiling of milk which will turn into Rabdi.

Wood and dry cow dung is added for fuel.

Simmering milk.

Here is Rabdi: Prasad offering from the temple.

The first thing my husband does on reaching Shrinathji is having Rabdi :)

Here is my brother bringing early morning rabdi from the temple.

This was my attempt to create the delicious taste of Shrinathji Rabdi.

Bring 4 cups of milk to a boil and simmer on low heat for 2 hours stirring occasionally. The cream stuck onto the sides can be scrapped out and put back into the simmering milk.

When milk thickens, add 2-3 tbsp sugar. Simmer for some more time. 

Remove in clay pot and serve while it is warm or chilled in the refrigerator.

Enjoy the Delicious Traditional Rabdi!!