Preparation time: 5 mints
Cooking time: 7-8
250 grm brussel sprouts
¼ cup shredded dry coconut
1 tbsp kasuri methi (optional)
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tbsp sugar
1 tsp all spice mix
1 tsp dry mango powder
1 tbsp oil
- Combine all ingredients together for the stuffing.
- Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Slit them crosswise from the bottom, almost all the way through – leave the stalk area uncut. Stuff each sprout with the stuffing – don’t be afraid to use clean hands to do this; just get right in there.
- Place sprouts in a microwave proof tray and microwave it on high heat for around 7 minutes or till sprouts are tender.
- Serve it warm.
In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.
Preparation time: 5-7 mints
Cooking time: 3-4 mints
Makes: 4 pieces
100 grm good white chocolate bar
1 tbsp roughly chopped hazelnut
2 tsp chopped raisins
1 tsp butter
1/4 tsp chat masala
1/4 tsp cinnamon
- Place chopped hazelnut on a microwave proof plat and spread it. Sprinkle chaat masala on it and microwave it for 2 minutes on high heat. Keep it aside.
- Take white chocolate in a microwave proof bowl, place it into microwave on high hit for 30 seconds. Stir it and place it back into microwave for another 30 seconds on high heat. Follow the same until chocolate is completely melted.
- Now add 3 tspn hazelnuts to chocolate along with cinnamon and butter. Mix it well.
- Take a table-spoon of mixture and pour it on plastic covered plate, garnish it with remaining hazelnuts and raisins. Follow the same for the rest chocolate mixture.
- Now place the tray in freezer for 15 minutes and enjoy.
Butter is optional in this recipe. I feel it gives shine to chocolate that is the reason I have used it.
Preparation time: 10 mints
Cooking time: 6 mints
1 cup besan (gram flour)
1 1/2 tbsp rava (semolina)
salt to taste
3 tbsp sugar
1 lemon juice
1 tsp ginger
1 tsp green chilli paste
1/2 tsp vinegar
1/2 tsp soda bicarb
2 tbsp sunflower oil
1½ tsp mustard seeds
¼ tsp asafoetida
5-6 curry leaves
1-2 green chillies
- Combine all ingredients in a bowl except soda by carb and vinegar.
Make a batter using water. We need sauce like consistency for batter.
Now, first add vinegar to soda bicarb and add this bubbles mixture to the batter and mix it well.
Divide batter in three parts and pour 1 part of the batter in greased microwavable container and cover it with the lid. ( you can also use cling film to cover container)
Microwave it for 3-4 minutes depending on your microwave.
Allow to stand for a minute or two and once its cool you can cut them in square or diamond cut pieces.
Follow the same procedure for remaining batter.
For the tempering, heat the oil in a pan. Once the oil hot add mustard seeds and let it crackle, now add asafoetida, curry leaves and green chillies to it.
Now add all the dhokla pieces to the pan and mix it well. ( you can also use 1-2 tbsp water to give it bit moisture while tempering)
you can serve this with besan chutney, green chutney or ketchup.
Baking soda reacts with acidic components like vinegar, lemon in batters, releasing carbon dioxide, which causes expansion of the batter.
It also forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.