Palak Dhokla / Spinach Dhokla

A good way to incorporate flour and leafy vegetables in your diet. You can use any leafy vegetable in this recipe. However, methi (fenugreek) and palak (spinach) are the most commonly used.

Ingredients:
1-cup rice flour,
1-cup Bengal gram flour,
1½-cup buttermilk,
1 bowl clean wash and cut spinach (Palak)
2 tbsp ginger-green chilli paste
2 tbsp oil
½ tbsp asafetida (hing)
1½ tbsp fruit salt
Salt to taste
¼ tbsp oil for greasing

Method:
Step 1: Mix bengal gram flour and rice flour with butter milk and keep aside for 5-6 hours.

Step 2: Cut chillies and ginger and blend in a mixer.

Step 3: Take ¾ batters in another bowl and mix the salt and ginger-green chilli paste in it. Another ¼ part of better add only salt and keep aside.Step 4: Add 2 tbsp oil for making soft dhoklas.

Step 5: Adding wash and finely chopped spinach, asafetida and mix well.

Step 6: Just before steaming, sprinkle the fruit salt and add 2 tbsp of water over it.

Step 7: When the bubbles form, mix gently.
Step 8: Pour the batter immediately into a greased 4” diameter thali and shake the thali clockwise to spread the batter in an even layer.Step 9: Then add the plan better over it so it makes a smooth layer over the doklas and shake the thali clockwise to spread the plan batter in an even layer.

Step 10: Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.

Step 11: Turn off the flame and cool slightly.

Step 12: Cut into equal rectangular pieces.Step 13: Repeat with the remaining batter.

Step 14: Place in serving plat.

Step 15: Serve hot with garlic,cumin–curd chutney.

For Variation:
Balck-eye bean palak dhokla:
Balck eye beans, also called as cow peas or chawli beans, are extremely rich in iron and folic acid making this a very healthy recipe.
Use the chola dal instead of rice and Bengal gram flour. Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside. Blend in a mixer, adding water as required to a smooth paste.
Chola dal imparts a different kind of softness to these dhoklas.

The beauty of the setting sun,
the rays dancing on the waves,
are so very delightful....

Palak Paneer

We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year's Day.....

Delicious dish of Spinach with paneer....

Cube of cottage cheese simmered in a rich spinach gravy. A perfect dish for Sunday lunch when everybody is in the mood for a lavish meal before an afternoon rest……:)

Recipe for microwave cooking...
Ingredients:
300 gm Palak (spinach)
100 gm paneer
2 medium size onions
4-5 fresh green chillies
1 piece of ginger
1 tbsp garam masala
½ tbsp coriander+cumin seeds powder
¼ tbsp turmeric powder (haldi)
3 tbsp oil
Salt to taste Method:
Step 1: Wash & drain the water from Spinach. Chopped them coarsely.

Step 2: Cut the paneer into thick strips and keep aside.

Step 3: Place the chopped spinach on a microwave safe dish.

Step 4: Microwave on high for 2 minutes.

Step 5: When all the leaves is become soft Blend in a liquidizer to a smooth puree and keep aside.

Step 6: Peel the onion. Coarsely chopped the onion, green chillies and ginger piece.

Step 7: Blend the onion green chillies and ginger to a smooth paste.

Step 8: In microwave safe bowl, add the oil and the ground paste of onion.

Step 9: Microwave on high for one minute.

Step 10: Add coriander+ cumin seeds powder, turmeric powder, garam masala and salt to taste.

Step 11: Add the spinach puree and mix well.

Step 12: Microwave on high for 5 minutes.

Step 13: Add the paneer cubs, and mix well.

Step 14: Microwave on high for a minute.
Step 15: Serve hot with Roti , jeera rice and dal...great meal for sunday...enjoy it:)

I thank God I'm rich not with money but with people like you. I may not have the most expensive things but I've got a most precious gem. a friend like you.
If all my friends were to jump off a bridge, I wouldn't jump with them; I'd be at the bottom to catch them. :)

Healthy Drink, Cabbage-green chilli side dish, and Masoor dal with turia

Spinach, beet, carrot and Gooseberry juice or Helthy Drink

Ingredients:
50gm fresh spinach
2 medium size carrot
5 gooseberry
2 tbsp natural honey
5-6 black Pepper
1 small piece of ginger
Salt to taste
Method:
Step 1: Wash and cut the spinach.
Step 2: Cut small pieces of gooseberry.

Step 3: Cut the carrot and remove the middle white part of it.
Step 4: Mix all this ingredients in to big mixer jar and add honey, black pepper and salt .

Step 5: Grind very well.
Step 6: Drain this juice into another bowl with big hole drainer so that some of crush fiber also drain with it. Step 7: Shake very well and pour into serving glass. If you are like than also add ice pieces.
Step 8: Drink it within 15 minutes is good for health if you put into freeze than its orginal taste is change after 1 hour.

Kobi Marcha no Sambharo / Side dish of Cabbage and green chilli

Ingredients:
50gm Cabbage
4-5 long green chillis
1-tbsp mustard seeds
1-tbsp oil
1\4-tbsp turmeric powder
Salt to taste
Method:
Step 1: Cut Cabbage and green chillies in to long thin pieces.
Step 2: Heat the oil in a pan and add mustard seeds when they begin to pop then add long cut chillies. Step 3: Cook for a few minutes so chillies become soft.

Step 4: After that add chopped cabbage in it.

Step 5: Cover the pan and cook for 2-3 minutes.
Step 6: Add turmeric powder and salt to taste.

Step 7: Serve as side dish with curry and Roti.

Masoor dal with Turia (Rigid Gourd or Ridge-gourd)

Ingredients:
150gm turia(Rigid Gourd)
1\2-cup masoor dal (Red Lentils)
3 cups water for cook the dal
1-tbsp red chilli powder
1\2 tbsp turmeric powder
1-tbsp SMIP masala
1 tbsp lemon juice
Salt to taste
Coriander leaves for garnish.
For temper:
2-tbsp oil
1\2 tbsp mustard seeds
1\2 tbsp cumin seeds
1\4 tbsp asafoetida
6-7 curry leaves Method:
Step 1: Wash the dal in a few changes of water.
Step 2: Soak in water for 15 minutes. Add 3- cup water and cook up to 3 whistles in cooker.
Step 3: Let it be cool for 5 minutes and after that mix with hand blender. Step 4: Peel the turia and cut into small pieces.

Step 5: Heat the oil in a frying pan add the mustard seed and cumin seeds and asafoetida in it.

Step 6: When all seed s are pop up then add curry leaves in it. Add chopped turia in it.

Step 7: Cook for 3 minutes when they become soft then add red chilli powder, turmeric powder and salt to taste. Step 8: Mix well and cook another 5 minutes.

Step 9: Pour the masoor dal and stirring.

Step 10: Cook dal for 5 minutes more and add SIMP masala and lemon juice lastely.

Step 11: Turn off the flame and garnish with coriander leaves.

Serve hot with bolied rice and Roti (Chapatis).

"It Seems Good to stand on the Ground & look up High at our Aim, but the BEST thing is to stand up so High that others look UP at Us & say; Thats my AIM."