Dhokla

Picture courtesy: My husband

Mother's day is not yet over. So here's wishing all moms happy mother's day!

I was wondering what my mom's favorite dish was? I could hardly recollect 2-3 dishes. Because mom always made sure she cooked food that my Appa and I liked the most. So today, I thought why not make her favorite dhokla. I came across this recipe in Manjula's kitchen. I like watching her videos. I have even met her once in San Diego. Dhoklas came out very soft and yummy. You should try it. I followed the recipe word by word. I steamed the dhoklas in idli plates.
You can find the original recipe here.

Ingredients:
Mix these ingredients together and let it rest for 30 minutes:
Sooji/Rava/Semolina-1 cup
Yogurt-1 cup
Water-1/4 cup
Salt
Hing-a pinch
Turmeric powder-1/4 tsp
Green chilli chopped-1/2 tsp
Coriander leaves(Cilantro) chopped-2 tbsp
Coconut grated-1 tbsp
Lemon juice-2 tsp

To season in 1 tbsp oil:
Jeera-1 tsp(optional)
Mustard seeds-1/2 tsp

Other ingredients:
Eno fruit salt-1 tsp

Method:
Heat oil in a pan. Add mustard seeds and jeera and allow it to crackle. Pour this to the batter that has been sitting for 30 minutes.
Add eno fruit salt. Mix the batter well.
Steam on high flame using greased idli plates for 12 minutes.

I am not going to buy dhokla mix from stores anymore. I have the perfect recipe now!

Fish fry

Most of the south Indians are fond of seafood or fish.Fish fry is a very simple and tasty dish.Once upon a time(In my childhood)When i used to eat Non-veg,Fish fry was my favorite.It's one of my husband's favorite dish .For fry most of the times i will use vanjeram only.But u can use any variety.Instead of deep fry this way will give better taste.Here my recipe



Ingredients:

Fish-8 pieces
Chilli powder-1tsp
Turmeric powder-1/4 tsp
Coriander powder-1/4 tsp
Pepper powder-1/4 tsp
Ginger garlic paste-1/2 tsp
Tamarind-Little
Tomato-1(big)
Lemon juice-1/4 tsp
Salt- To taste

Preparation:

1. Make paste of above ingredients using mixture grinder.
2. Clean the fish slices apply this paste,allow it to soak for an hour.
3. Heat the Dosa pan,add 1 tsp of oil add 3-4 slices of fish,cook them in slow flame
for 4-5 min.
4. Allow it to cook until it will become crisp and brown.Add oil when ever u need.
5. Turn the other side and follow the same method.
6. Serve hot and enjoy the fish fry.

Asparagus-Mushroom Bread Pudding

Many Chicagoans struggle this time of the year. We generally know what to expect during the winter months - snow covered streets and grey skies that seem to linger forever. But temperature dips in April and May leave us wondering if spring will ever arrive. A visit to Green City Market - where stacks of asparagus and layers of green garlic have appeared - proves there's no need to worry. Mother Nature has moved on. The market's cornucopia also includes an array of locally grown mushrooms and herbs including dill, sage, and cilantro, thanks to hoophouses.

When I headed to Green City's grand opening, I knew I had to have a recipe in hand or I'd buy more produce than I needed (as if overloading my fridge could hasten spring's arrival). I settled on a cozy asparagus-mushroom bread pudding. A serving of this rustic dish - with asparagus buried in cushions of custard and mushrooms nestled under crusty bread - helped me tide the chilly weather that had Windy City residents bundled up...in May.

TIP: Asparagus spears have woody ends that many cooks snap off and discard. However, you can peel away the strawy outside layer. The flesh beneath it is tender and delicious.

ASPARAGUS BREAD PUDDING

Serves 6-8

INGREDIENTS

1/2 pound crusty bread

2 tablespoons olive oil

1/2 cup green garlic, finely chopped

1 pound asparagus, cut into 1-inch pieces

1 cup white mushrooms, sliced

2 cups whole milk

3 large egg

1 1/2 teaspoons Dijon mustard

1/2 teaspoon ground black pepper

1/2 teaspoon salt

3 1/2 ounce feta cheese

INSTRUCTIONS

1) Heat oven to 350 degrees. Cut bread loaf in two and place each half on a baking sheet, crust down. Cook until the surface browns.

2) Remove from oven and tear bread into 2-inch pieces.

3) Heat olive oil in a cast iron skillet on medium-low. Add green garlic and saute until it becomes tender.

4) Add asparagus and mushrooms. Cook until asparagus becomes tender. Set aside.

5) Whisk together milk, eggs, mustard, basil, black pepper, and salt. Set aside.

6) Coat a 9-x-13 inch baking dish with cooking spray. Layer half of the bread in the bottom of the dish. Cover with asparagus mixture. Cover with the remaining bread and sprinkle with feta cheese.

7) Pour in egg mixture. Cover and chill for 2 hours, or overnight.

8) Preheat oven to 350 degrees. Bake bread pudding for 25 minutes or until the center is set. Let stand 10 minutes before serving.