Instant sooji dhokla

1 cup Sooji or Semolina (heaped)
! cup water
1/2 cup yoghurt
2 tbsp oil
2 tsp eno ( fruit salt)
1 tbsp besan (gram flour)
1/2 tsp turmeric
1/4 tsp citric acid
1 tsp sugar
Salt to taste

Mix all ingredients except eno together into a smooth paste, then add eno. Pour into greased Thali and steam for 10 min on high flame. Give a tadka of rai, kari patta and Green chillies. Mix it in about 1/4 cup water, 1/4 tsp sugar 1/4 tsp salt and a good squeeze of lemon. Heat through… Then pour this pani ka tadka on the steamed dhokla let it rest for 20 minutes. Cut into square pieces, sprinkle with chopped dhania and grated coconut and serve.

Ref: http://www.foodfellas4you.com/go-recipe-instant-sooji-dhokla/

Sandwich dhokla

Method:

Soak 1 cup rice and 1/2 cup chana dal for 4 hours. Drain and grind with sour yoghurt, ginger and green chillies. Keep overnight to ferment. Add salt, tsp of sugar and some turmeric. Then steam with 1 heaped tsp eno for 10 minutes on medium high in two small thalis of equal size. Rest for 10 minutes before taking it out. for assembly:
Gently, slide out of thalis just like cakes. Layer with cottage cheese/soft mashed paneer and green chutney to make a savory dhokla cake. For chonk:
Heat oil, add rai, Kari patta, green chillies. Then add some water, 1/4 tsp sugar, a squeeze of lime and a pinch if eno and boil. Pour this over Dhokla cake and let it rest.

Ref: http://www.foodfellas4you.com/moms-khaman-sandwich-dhokla/

Sweet Potato Brownies

ngredients (makes 10 brownies):

2 medium to large sweet potatoes
2/3 of a cup of ground almonds
1/2 a cup of buckwheat flour (brown rice flour will also work)
14 medjool dates
4 tablespoons of raw cacao
3 tablespoons of pure maple syrup
a pinch of salt
Directions:
Start by pre-heating the oven to 350, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!

Eggless Whole Wheat Blueberry Muffins

• 2 1/4 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
• 1 cup brown sugar
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon, optional
• 1 cup blueberries, fresh or frozen
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• 1 1/2 cups buttermilk or plain (not Greek) yogurt; or 1 1/4 cups liquid whey*
• cinnamon-sugar or coarse white sparkling sugar for topping, optional
• *The liquid drained from plain yogurt when you make thick, Greek-style yogurt.

Szechuan Tofu, Broccoli and Mushrooms

Sauce

• 2 Tbs. cornstarch
• 1 Tbs. chili paste with garlic
• ¼ cup tamari or soy sauce
• ¼ cup sherry
• 1 tsp. sugar

• 1 lb. extra-firm tofu, drained
• 1 Tbs. vegetable oil
• 8 oz. cremini mushrooms, sliced (3 cups)
• 5 to 6 cups tiny broccoli florets (from 1 bunch broccoli)
• 2 medium carrots, thinly sliced diagonally

1. Make sauce: In small bowl, combine cornstarch and 1/4 cup water and stir until smooth. Stir in remaining sauce ingredients. Set aside.
2. Cut tofu into 1/2 slices and pat very dry. Then cut into 1/2-inch cubes and pat dry again. In large nonstick wok or skillet, heat oil over medium-high heat until very hot but not smoking. Add tofu and stir-fry until deeply golden all over, about 2 minutes. Transfer tofu to plate.
3. Add mushrooms to wok and stir-fry until they begin to release juices, about 2 minutes. Add broccoli and carrots, and pour in 1/4 cup water. Cover and cook until broccoli is tender but still bright green, about 5 minutes.
4. Return tofu to wok and toss to mix. Stir sauce once and quickly add to wok. Stir until sauce thickens, about 15 seconds. Serve right away over hot rice.

Ref: http://www.vegetariantimes.com/recipe/szechuan-tofu-broccoli-and-mushrooms/

Sichuan Dry-Fried Green Beans

Ingredients

• 3/4 pound green beans
• 1/4 cup peanut or vegetable oil
• 5 or 6 dried red chilies
• 1/4 teaspoon ground Sichuan pepper
• 1 tablespoon minced garlic
• 1 teaspoon minced or grated fresh ginger
• 3 scallions, white parts only, thinly sliced
• 4 ounces fresh shiitake or cremini mushrooms, finely chopped

Sauce:

• 1 1/2 teaspoons Chinese rice wine or dry sherry
• 1 1/2 teaspoons chili bean sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon salt, plus more to taste

Instructions

1. Rinse the green beans and dry them thoroughly; even a small amount of water will cause oil in the wok to spit. Cut the beans into 2-inch lengths.
2. Prepare the sauce: In a small bowl, stir together the rice wine, chili bean sauce, sesame oil, sugar, and salt until the sugar is dissolved. Set aside.
3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the green beans and stir-fry, keeping the beans constantly moving, for 5 to 6 minutes, or until the outsides begin to blister and the beans are wilted. Turn off the heat, remove the green beans, and set aside to drain on a plate lined with paper towels.
4. Remove all but 1 tablespoon of oil and reheat the wok. Add the chilies, Sichuan pepper, garlic, ginger, and scallions and stir-fry until fragrant, about 30 seconds. Add the mushrooms and stir-fry for another 1 minute, until the mushrooms have browned and started to crisp. Add the sauce. Return the green beans to the wok and stir-fry for another 1 minute. Transfer to a plate and serve hot.

Serves 4

Ref: http://appetiteforchina.com/recipes/sichuan-dried-fried-green-beans

Homemade mayonnaise

• 1/2 cup(s) organic low-fat soy milk
• 1.333 cup(s) organic safflower oil
• 1 tablespoon(s) organic freshly squeezed lemon juice
• 1/2 tablespoon(s) organic maple syrup
• 1/2 teaspoon(s) dry mustard
• 1 teaspoon(s) kosher salt