White Dhokla Recipe

White Dhokla is a popular Gujarati snack. Dhoklas is a healthy and light snack. Easy to make and tastes delicious. It only a needs a few ingredients that are available from the kitchen pantry

Prep Time 35 minutes Cook Time 20 minutes Serves 4

Ingredients

2 cup Rice Flour

2 tbs semolina

1 cup Yoghurt

1 tsp Asafoetida

2 tbs White Sesame Seeds

2 tsp Mustard Seeds

2 tablespoon Suji

Few Curry Leaves

2 tsp Eno

1 tsp fresh Ginger chili paste

Cup of Fresh Coriander Leaves

Salt to taste

Oil as needed

Instructions

In a bowl add In the rice flour, yoghurt, semolina.

Add in 1tsp Asafoetida, 2 tsp oil, pea size of ginger & green chilli paste and 1 tsp of salt .

Now whisk to a lump free smooth batter.

Leave the batter to rest for half an hour.

Check after 30mins, if the batter has become thick, add in a little bit of water & adjust.

Add water to the steamer and turn it on.

Grease the baking tin throughly and keep it ready.

Add 2 tsp of ENO to the batter and mix it quickly and well.

The batter will start to bubble and puff.

Pour the batter mixture in the greased tin and place it in the steamer.

Cover the steamer with lid and and let it cook for 10mins

After 10 mins, check with a toothpick, it come out clean then shut the steamer off.

Remove the cake tin and leave to cool.

Cut the dhokla into squares and remove from the tin.

Tempering method

In a wok heat 2 tbs of oil on a medium flame.

Add in the Asafoetida, mustard seeds, white sesame seeds & curry leaves.

Once Let the mustard seeds have crackled & the curry leaves are fried.

Add in the dhoklas and give it a good mix.

Take of heat & garnish with fresh coriander leaves.

Vegan Protein Alkaline Soup

My Alkaline soup is made up of nutritious high alkaline vegetables and lentils high in protein.

Benefits of Alkaline foods

• Promote healthy body weight .

• Improve kidney health

• Promote gut Health

• Eliminate toxins.

• Rejuvenate damaged cell tissue.

• Increase energy levels.

• Blood nourisher.

• Stimulate the brain and central nervous system.

Ingredients

1 red bell pepper
½ red onion
1 cup canned brown chickpeas
½ cup coriander
½ cup warm milk
1 tbsp olive oil
1 tsp oregano
1 tsp salt
2 cups hot water

Instructions

Start with roasting the bell pepper and onion.

Warm ½ cup the milk (milk of your choice), chop up the coriander finely.

Finally, place all the ingredients into a blender and blend until smooth.

Pour into a bowl and enjoy!

3 Ingredients Banana Bread Loaf.

Banana bread is made from mashed bananas . It’s a moist, sweet bread – like cake.

This quick and simple yet delicious and full of flavour banana bread loaf, only needs three ingredients to make.

Making it a ideal treat to bake on Sunday 23rd Feb – National Banana Bread day

Ingredients

1 cup of ripe bananas

265g Condensed milk

1 cup of self rising flour

1/2 tsp salt

1tsp baking soda

Method

Put the cup of bananas in medium bowl and mash it thoroughly with a fork.

Add in the condensed milk and mix. Then sieve in the flour, add baking soda and salt to the mixture.

Mix it throughly together with a wooden spoon until fairly smooth.

Grease and line the loaf tin with baking parchment and pour in the mixture.

Place the loaf tin into a pre-heated oven at 180°C and bake for 30-35mins.

Transfer to a wire rack to cool before serving.

Chaas Recipe(Indian Spiced Buttermilk)

The classic Chaas is known as the Indian buttermilk. A refreshingly and cooling drink made up of yogurt and spices. It helps to cool the body , helps the digestive system and makes an excellent appetizer.

All the ingredients is chaas are extremely healthy. It’s gives a good source protein, B vitamins, minerals and potassium. These nutrients help to boost immunity, improve sleep, enable hormone synthesis.

Today I’m sharing with you the simple classic Chaas recipe which is super easy to make and very tasty. It only take 5-7mins to make.

Ingredients

• 400 grams yoghurt (plant base yoghurt)

• 2 tsp roasted cumin powder

• 350ml of cold water

• 1 tsp black salt or add as required to taste

Method

• In a blender add the yoghurt, water, roasted cumin powder and salt.

• Blend for 3 minutes till all the ingredients are mixed well together. At the top there should be frothy foamy layer.

• Pour in glass and garnish with roasted cumin powder and serve immediately.

• For cold butter milk place it in the refrigerator and serve later.

vegan omelette aka a ‘moonglet’

A easy vegetarian/ vegan omelette recipe made from mung bean batter. it’s known as a favourite street food breakfast in New Delhi. it’s mainly served as breakfast, but also makes a good light heathy evening snack. It’s healthy and rich in protein.

INGREDIENTS

Serves 1

for batter:
1 cup moong dal

1/2 tsp turmeric

2 tbsp rice flour
1 tsp salt

For moonglet:

½ tsp ginger paste

1 green chilli (finely chopped)

½ tsp cumin

2 tsp oil
2 tbsp water

pinch chilli powder

1 tbsp coriander (finely chopped)

1 tbsp ghee

INSTRUCTIONS

• Soak 1 cup moong dal for 30 minutes.

• Drain the water and blend to smooth paste.

• add in ¼ tsp turmeric, 2 tbsp of rice flour and 1 tsp salt.

• mix well to form a thick batter.

• In a bowl add 1 tbsp of ghee, ½ tsp cumin, 1 chilli, and ½ tsp ginger paste and mix well.

• now heat a pan and spread 2 tsp oil.

• once the pan is hot, add 1 tbsp water to the batter and mix.

• pour the batter onto the hot pan.

• simmer till the base is cooked well and flip over and press gently.

• Keep flipping till each side is cooked.

• enjoy moonglet with tamarind chutney.

Turmeric Latte

Turmeric Latte with some maple syrup for sweetness. This is a warming drink just before bed, especially on cold nights. It’s also packed with so much goodness for your insides because the curcumin in the turmeric is all kinds of good for you!

I’ve been drinking this since I was little especially to prevent / cure colds in the winter.

Ingredients

300ml Milk (any type)

1/4 tsp Turmeric powder

1tsp maple syrup.

Method In a pan add, 1/4 teaspoon of turmeric and 1tsp of maple syrup to approx 300ml of milk. Bring the milk to boil and pour in to a cup. Try it, if you haven’t and let me know what you think.

Sprouted Mung Bean Patties

These yummy patties are made from sprouted mung beans and a great, light alternative to chickpea falafels.

Sprouted mung beans has less calories, with a lot of antioxidants and amino acids. These are some of the health benefits of sprouted mung beans.

Reduces Chronic Disease Risk.

Antioxidants Vitexin and Isovitexin that can help to prevent Heat Stroke.

May lower “Bad” LDL Cholesterol Levels, Reducing Heart Disease Risk.

Ingredients

4 cups of sprouted Ming beans.

I cup of fresh coriander.

2 tsp of cumin.

1 tbsp of olive oil.

1 tsp of baking soda.

Fresh Juice of 1 lemon.

Method

Preheat oven to 350f/175c

Put all the ingredients in a food processor and blitz till the mixture sticks together.

Add in the lemon juice and baking powder and mix throughly.

Place a sheet of baking paper on to over tray.

Start to module the mixture in to small balls and place on tray.

Brush the patties with oils and put them in the preheated oven for 18 minutes or till they they are golden brown and crisp.

Mixed leaf salad with beetroot, avocado and sprouted Lentils.

A super quick and filling colourful vegan salad, packed with vitamins and protein. It’s ideal for a light dinner or a quick snack.

My personal favourite and go to lunch, when I’m on the go and super busy.

Only takes 10 minutes to prepare and so tasty.

Ingredients:

1/2 bag of mixed leaf salad.

Hand full of beetroot

1 small avocado

4 tbsp of sprouted lentils

Lemon juice

Salt

Pepper

Method:

Place all the ingredients in a bowl and mix together.

Add lemon juice, salt and Pepper.

Vegan Potato curry

Ingredients

3 medium size potatoes

½ cup tomato puree

2 tsb oil

½ cup Chopped coriander leaves.

1 bay leaf

Spices

½ tsp red chili powder

½ tsp cumin (or jeera)

¼ tsp mustard (or rai)

¼ tsp turmeric (or haldi)

Method:

Heat pan and add oil.

Then add bay leave, cumin and mustard.

Sizzle until the seeds begin to crackle.

Add chopped or purée tomato and spices. Stir well and let it cook for 3 minutes.

Now Add in the potatoes and mix well for 2 mins.

Add water to the curry water to partially cover potatoes.

Cover the pan and let it cook until the potatoes are fully cooked. This should take around 20mins.

Taste and Check salt and spice. Add more if needed.

Once cooked, Garnish with coriander leaves.

Tacos with a Mexican-style corn salad filling

This is a really yummy salad that I use as a filling in Tacos or a topping on potato skins; you could add it as a side salad to a meal too.

Ingredients:

1 large red pepper chopped (2 cups)

1 medium tomato finely chopped

1/2 red onion finely chopped

1 cup sweetcorn (tinned)

1 cup Black Beans

1/4 cup lime juice

1 tablespoon maple syrup

1 teaspoon Paprika

1/2 teaspoon ground cumin

Salt to taste

Method:

Roast the mixed peppers in a preheated oven for approx 10 mins – season with salt and pepper as desired.

Put the sweetcorn and black beans in a microwavable bowl and heat for 1 min on a high setting. In a separate bowl make the dressing: mix lime juice, maple syrup, paprika, cumin and salt and mix well.

Pour the dressing over the corn and black beans and mix well. Add the peppers and toss to coat all the ingredients evenly.

Now mix in the tomatoes and red onions. You could also add some chopped coriander and roughly copped avocado chunks, if you prefer. Now it is ready to serve. Enjoy!