Microwave Dhokla

Ingredients:
Gram Flour(Besan) -1cup
Curd-1cup
Olive oil/vegetable oil-5tbsp
Eno or baking soda-1tsp
Lemon juice-1tsp(optional)
Salt-1tsp
Curry leaves- 4-5
Mustard seeds-1tsp
Grated Coconut-2tbsp
Green chili-2 split
Tamarind Pulp-1tsp
Sugar-2tsp
Water-1/4 cup

Method:

1. Take one cup besan in a bowl and add 1 cup curds to it. Mix well. Add salt and keep aside for sometime. (3-4hrs recommended, however you can use it instantly too)
2. Add lemon juice(optional), eno or soda, 3tbsps of oil to the besan and curds batter and mix well.
3. Pour immediately into a microwave safe dish/bowl(at least 3" deep glass preferred) greased with some oil.
4. Microwave on high covered for 5 minutes. Dhokla is ready.
5. Leave it covered for 5-8minutes. Remove.
6. Alternatively use the traditional method of steaming this batter in a dhokla maker or pressure cooker for 15 minutes. Follow the same method as for idlis.

For tempering/tadka:

1. Heat oil, add mustard seeds, curry leaves and slit green chilies. Pour this tadka over the dhokla.
2. In a separate pan add water, tamarind pulp and sugar. Once boiled remove from flame and pour over dhokla. This gives softness to the dish.
3. Garnish with grated coconut. Cut into 1" sqaures and serve with green chutney.

Zucchini Masala

Total cooking time: 15-20 minutes
Serves 4

Ingredients:
Zucchini- 2 medium
Onion-1 medium
Tomato-1 medium
Coconut(grated)-1/4 cup
Green Chili-1
Ginger Garlic paste-1tbsp
Coriander powder-1tsp
Turmeric-1tsp
Red chili powder-1tsp
Garam Masala-1tsp
Salt-To taste
Olive oil-1tbsp

Method:
Wash, peel and cut zucchini into 1 inch long pieces and boil for 5 minutes. Drain and keep aside.
Chop onion, tomato and green chili and keep aside.
Take a pan or kadhai and add oil and saute onions till golden brown(or leave oil)
Add tomatoes and stir for sometime.
Add coconut and ginger-garlic paste and stir till you get a thick paste.
Add zucchini to this mixture and sprinkle masalas. Add salt.
Pour 1/2 cup to 1 cup water until you get a gravy consistency.
Keep covered on slow flame for 5 minutes.
Remove and serve hot with rice or chappatis.

Garnish with chopped cilantro and grated coconut.

Spicy Tofu gravy.

Serves: 4
Ingredients:
Firm Tofu- 50g
Tomato- 1 medium
Onion- 1 medium
Green Chili- 1 chopped
Ginger-garlic paste- 2tbsp
Yogurt-1 cup
Dried mint- 1 tsp
Coriander pwd-2tsp
Garam masala- 2tsp
Turmeric pwd- 1tsp
Cayenne Pepper(or red chili pwd) -1tsp
Cloves-4
Cardamom(red whole)-2
Cinnamon(whole)- 1 stick medium
Olive oil- 2tbsp
Salt- to taste.

Method:
1. Cut tofu into small cubes. Take 1 cup yogurt in a bowl and add 1tbsp ginger garlic paste, 1tsp coriander pwd, 1 tsp garam masala, dried mint, 1tsp salt, 1/2 tsp turmeric, 1/2 tsp red chili pwd and mix well. Add tofu to this mixture and keep aside.
2.Finely chop onions and tomato.
3. In a pan heat olive oil, add cardamom, cinamon and cloves. When they crackle, add onions and saute.
4. Once onions are golden brown and start leaving oil add ginger-garlic paste, green chilli and saute again.
5. Add tomatoes and keep stirring till a thick mixture is formed. Once done, add the remaining masalas (red chili, turmeric, coriander, garam masala).
6. Now add marinated tofu to this mixture. Add salt to taste.
7. If gravy is too thick add water and check consistency. Simmer for 5 min. Turn off heat and serve hot.

Tip: Try using Nasoya organic firm tofu.

Stuffed Mushrooms

Ingredients: 

Mushrooms: 12 Whole medium or large 

Onions: 1 medium 

Potato: 1medium 

Garlic: 6-8 cloves chopped 

Spinach: a handful of leaves or 

Cilantro: 3-4 sprigs chopped 

Olive oil: 2tbsp 

Salt: to taste 

Cheese: 1/4 cup grated 

Method: Wash mushrooms and remove stems. Pre-heat the oven to 380F . Finely chop onions, potatoes, spinach/cilantro and garlic. Boil chopped potatoes in a microwave for 3min. In a saute pan, add olive oil and add onions. Saute till golden brown, add garlic and stir. Add boiled potatoes and spinach. Stir for 2 min. Add salt and cheese. Make sure the mixture is soft and tender. Remove from stove and keep aside to cool. The stuffing is ready. Grease a baking tray. Fill each mushroom with stuffing and keep on the baking dish. Brush the mushrooms with little oil and keep in the oven at 350F for 20min. Remove and serve hot or cold garnished with slice of lemon.

Lauki-chana dal

Ingredients
Lauki(White Pumpkin/Gourd) 500g
Chana Dal 4tbsp
Green Chillies 1 or 2 as per taste
Ginger Garlic paste 1tbsp
Jeera(cumin seeds) 1tsp
Hing(Asafoteda) 1tsp
Turmeric pwd 1tsp
Salt to taste
Ghee or oil for tadka 1tbsp

Method:

Peel and cut lauki into small 1" cubes. Keep aside.
Heat ghee in a pressure cooker and add cumin seeds. Once they crackle add hing and turmeric powder.
Add ginger garlic paste and stir. Add green chillies and chana dal and fry till golden brown.
Then add lauki and stir for a minute or two. Add 500ml water and salt to taste. Cover the cooker and pressure cook till 2 whistles.
Serve hot with chapatis.
Serves 4 people.
Approx. cooking time: 15-20min.

Vegetable Dal/Sambhar

Ingredients:
Lentils (Toor Dal) 1cup
Yellow Squash 1/4
Raddish 1/4
Onions 1/2 medium size
Garlic 2-3 cloves
Tomato 1 medium size
Celery 1 stem
Baby Carrots 3-4
Curry Leaves 4-5
Mustard seeds 1Tbsp
Turmeric pwd 1tsp
Asafoteda(hing) 1tsp
Tamarind pulp 1tbsp
Jaggery(gudd) 1tsp
Sambhar masala 1tbsp(if unavailable,substitute with 1tsp each of corriander pwd,garam masala,jeera pwd,red chilli pwd)
For authentic sambar masala: take 1tbsp each whole urad dal,coriander seeds,methi seeds, 3 whole red chilies, 3-4 curry leaves and 1tbsp grated coconut. Grind to make a paste.
Red chilli whole 3-4
Salt To taste
Oil/Ghee 2-3 tbspFor tempering(Tadka)

Method:
Boil Lentils in a pressure cooker with 3 cups water, turmeric pwd, hing and salt.
While dal is boiling slice the onion, cut tomato, squash, raddish,carrots into small cubes. Cut celery in 1" pieces. Chop garlic.
Heat a pan, pour little oil, add mustard seeds, whole red chilli and curry leaves. When mustard seeds crackle add sliced onions and saute. Once onions are golden brown,add chopped garlic and saute. Add tomatoes and other vegetables and fry till tender. Then add sambhar masala and little salt.
When dal is boiled mix these vegetables with dal in the cooker along with tamarind pulp and jaggery. Bring to a boil again. Check consistency....if dal is too thick you can add more water.
Serve hot with steamed rice.

Tip: You can substitute vegetables according to your choice or whatever is lying in the fridge.
Celery substitutes drumsticks quite well as drumsticks are hard to find in US.

Asparagus

Ingredients:
Asparagus 12-15stems
Celery 1 stem(cut in 1" pieces)
Garlic 1clove
Mushrooms 1-2 medium size
Olive oil 1 Tbsp
Peppercorns 3-4 crushed
Lime 1/2 squeezed
Parsley 1Tsp Dried
Salt To Taste

Method:
Blanch Asparagus by first boiling in water for 3-4 min, then draining and refreshing in cold water. Keep aside.
Take a wok or saute pan and heat olive oil. Add crushed peppercons and garlic.
Add mushrooms, celery and asparagus and saute lightly. Sprinkle parsley and salt.
Take out from pan in a serving dish and add lime juice. Mix well. Serve hot or cold.