How to make dhokla at home

A popular Gujarati snack, dhokla is one of the most loved snack across the country that is made in various ways. This dhokla recipe is a quick and easy one that is delicious as well as healthy! A recipe that is steamed and made in just 30 minutes, using besan with a colorful, chili tempering. So lets start making of dhokla-

Ingredients Of Steamed Dhokla

  • 1 Cup gram flour (besan)
  • 1 tbsp citric acid
  • 1 tbsp sugar
  • to taste salt
  • A pinch of turmeric
  • Water (to make batter)
  • 1 tbsp fruit salt/ baking powder (dissolved in water)
  • For the Tadka:
  • 1 tbsp oil
  • 1/2 tbsp mustard seeds
  • 1 Dried red chilli
  • 7-8 Curry leaves

PROCESS

  • 1.In a bowl mix gram flour, citric acid, salt, sugar and turmeric. Add water and make it into a smooth batter with medium thick consistency.
  • 2.In a glass add the fruit salt or baking powder. Add water to it and pour this into the dhokla mixture.
  • 3.Grease the steaming tin with 2 drops of oil and pour the mixture into it. Steam for about 15-20 minutes or till cooked.
  • 4.In a pan, add oil, mustard seeds, curry leaves and red chillies. Let it splutter.
  • 5.Pour the tadka over the prepared dhokla.
  • 6.Cut into pieces and serve.

SERVE THE DHOKLA WITH CHUTNEY OR SAUCE WITH BETTER TASTE.

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Author-@HUNGERPOINT_07

Also Read- GAJAR KA HALWA

GAJAR KA HALWA

Gajar ka halwa the most liked dessert originated from the subordinates of INDIAN STATES. Generally served as a meal after dinner it is very beady to make and present , so lets start making GAJAR KA HALWA-

INGREDIENTS

  • 1 kg carrot
  • ¼ cup GHEE
  • 10 cashew / kaju, chopped
  • 10 almonds / badam, chopped
  • 3 cup milk
  • ¾ cup sugar
  • ½ cup khoya / mawa
  • ¼ tsp cardamom powder

INSTRUCTIONS

  • firstly, peel the skin of carrot and grate finely. keep aside. traditionally, delhi carrot is used to prepare halwa.
  • in a large kadai heat ¼ cup ghee and fry 10 cashew, 10 almonds.
  • fry until it turns golden brown. keep aside.
  • in the same ghee add grated carrot and saute well.
  • saute for 5 minutes or until it changes colour slightly.
  • now pour 3 cup milk and give a good stir.
  • boil for 10 minutes stirring occasionally.
  • continue to boil until the carrots are cooked well and milk reduces.
  • once the milk thickens completely, add ¾ cup sugar.
  • mix well and cook until the sugar dissolves and thickens.
  • cook until the halwa thickens and ghee releases from sides.
  • now turn off the flame and ½ cup khoya, ¼ tsp cardamom powder and fried nuts.
  • mix well making sure everything is well combined.
  • finally, enjoy gajar ka halwa or carrot halwa chilled or warm.

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RECIPE-

  1. firstly, peel the skin of carrot and grate finely. keep aside. traditionally, delhi carrot is used to prepare halwa.
  2. in a large kadai heat ¼ cup ghee and fry 10 cashew, 10 almonds.
  3. fry until it turns golden brown. keep aside.
  4. in the same ghee add grated carrot and saute well.
  5. saute for 5 minutes or until it changes colour slightly.
  6. now pour 3 cup milk and give a good stir.
  7. boil for 10 minutes stirring occasionally.
  8. continue to boil until the carrots are cooked well and milk reduces.
  9. once the milk thickens completely, add ¾ cup sugar.
  10. mix well and cook until the sugar dissolves and thickens.
  11. cook until the halwa thickens and ghee releases from sides.
  12. now turn off the flame and ½ cup khoya, ¼ tsp cardamom powder and fried nuts.
  13. mix well making sure everything is well combined.
  14. finally, enjoy gajar ka halwa or carrot halwa chilled or warm.

notes-

  • firstly, make sure to grate the carrot finely for better texture.
  • also, adjust the amount of sugar-based on the sweetness of the carrot.
  • additionally, keep stirring in between to prevent from burning.
  • finally, gajar ka halwa or carrot halwa tastes great when khova is added.

Author- @HUNGERPOINT_07

PULAO

Pulao an INDIAN CUISINE which is served at meal in lunch with sbzi and also raita, So, lets start the making of PULAO-

INGREDIENTS

  • 2 tbsp oil
  • 2 bay leaf
  • 3 pods cardamom
  • 4 cloves
  • 1 inch cinnamon
  • ½ tsp pepper
  • 1 tsp cumin / jeera
  • 1 onion, sliced
  • 1 tsp ginger garlic paste
  • 1 chilli, slit
  • 2 tbsp mint / pudina, finely chopped
  • 2 tbsp coriander, finely chopped
  • 1 tomato, finely chopped
  • ½ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • 2 potato / aloo, cubed
  • ½ cup peas / matar
  • 2 cup water
  • 1 tsp salt
  • 1 cup basmati rice

INSTRUCTIONS

  • firstly, in a cooker heat 2 tbsp oil and saute spices.
  • add 1 onion, 1 tsp ginger garlic paste, 1 chilli, 2 tbsp mint and 2 tbsp coriander. saute well.
  • now add 1 tomato and saute until tomatoes turn soft and mushy.
  • additionally, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp garam masala.
  • saute on low flame until the spices turn aromatic.
  • furthermore, add 2 potato and saute for 2 minutes.
  • add ½ cup peas, 2 cup water and 1 tsp salt. mix well.
  • now add 1 cup basmati rice and stir well.
  • cover and pressure cook for 2 whistles on medium flame.
  • finally, enjoy aloo matar pulao recipe with raita.

RECIPE-

  1. firstly, in a cooker heat 2 tbsp oil and saute 2 bay leaf, 3 pods cardamom, 4 cloves, 1 inch cinnamon, ½ tsp pepper and 1 tsp cumin.
  2. add 1 onion and saute until onions shrink and changes colour.
  3. further add 1 tsp ginger garlic paste, 1 chilli, 2 tbsp mint and 2 tbsp coriander. saute well.
  4. now add 1 tomato and saute until tomatoes turn soft and mushy.
  5. additionally, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp garam masala.
  6. saute on low flame until the spices turn aromatic.
  7. furthermore, add 2 potato and saute for 2 minutes.
  8. add ½ cup peas, 2 cup water and 1 tsp salt. mix well.
  9. now add 1 cup basmati rice and stir well.
  10. cover and pressure cook for 2 whistles on medium flame. you can alternatively cover and cook for 20 minutes on low flame if cooking in kadai.
  11. finally, enjoy aloo matar pulao recipe with raita.

-@HUNGERPOINT_07

CHOCO LAVA MUFFINS

When it comes to muffins its everyones favourite and specially choco lava muffins which consist of both normal chocolate and melted chocolates generally served at hot temperature but we can also eat it after chilling it.

So, lets start the making of choco muffins-

 INGREDIENTS
1. 300 grams or 1 1/2 cups dark chocolate chopped
2. 150 grams or 2/3 cup unsalted butter
3. 4 Eggs , at room temperature
4. 70 grams or 1/3 cup granulated sugar
5. 1 tsp vanilla extract or essence
75 grams or 2/3 cup all purpose flour

INSTRUCTIONS

  1. Melt together the chopped chocolate and butter in a double boiler or microwave until smooth. Cool to room temperature.
  2. Beat together the sugar and eggs for few minutes using a whisk or electric mixer.
  3. When it triples in volume , add in the vanilla and beat it in.
  4. Add the chocolate-butter mixture and beat until smooth.
  5. Add the flour and beat until incorporated.
  6. Chill this batter in the refrigerator for an hour or upto a day.
  7. Preheat your oven to 200 C / 400 F . Line your muffin tray with liners .Fill the liners about 3/4th full.
  8. Bake at 200 c/ 400 F for 15-20 minutes. 18 minutes for a gooier centre and 20-22 minutes for a firmer centre. The top should be firm and cracked, and not wobbly. Do not over bake! Cool on a wire rack – you can serve warm too!
  • @hungerpoint_07

RAVA UPMA

Upma or uppittu is a SOUTH CUISINE CUISINE, It is cooked as a thick porridge from dry roasted rice flour, Various seasoning vegetables are also added during the cooking of upma, It is served as a main course in breakfast in the parts of INDIA. It has many benefits like it provides protein, vitamin B and iron , adding veggies to the upma not only makes it tastier but also healthier .

INGREDIENTS-

  1. 1 CUP RAVA OR SUJI
  2. 2 TBSP OIL AND GHEE
  3. 1/2 TSP MUSTARD SEEDS
  4. 1/2 TSP CUMIN SEEDS
  5. 1-1/2 TSP URAD DAL
  6. 1-1/2 TSP CHANNA DAL
  7. 2 TBSP PEANUTS
  8. 8 CASHEW
  9. 1 SPRING CURRY LEAVES
  10. 1 PINCH HING POWDER (OPTIONAL)
  11. 1 SMALL ONION
  12. 2 GREEN CHILLI SLIT
  13. 1/2 TO 3/4 TSP GINGER
  14. 2-2/3 CUP WATER
  15. SALT ACC TO TASTE.
  16. LEMON JUICE (OPNL)
  17. 2 TSP GHEE

RECIPE-

  1. DRY ROAST THE RAVA ON LOW MEDIUM FLAME UNTIL IT GETS CRUNCHY.
  2. CHOP THE VEGETABLES AND KEEP ASIDE.
  3. ADD OIL YO HOT PAN.
  4. ADD MUSTARD, CUMIN, URAD DAL , PEANUTS AND CASHEW FRY THEM UNTIL IT TURNS GOLDEN AND AROMATIC.
  5. ALSO ADD HING, GREEN CHILIES , GINGER AND CURRY LEAVES AND THEN SAUTE FOR A MINUTE.
  6. ADD AND FRY ONIONS UNTIL IT TURNS TRANSPARENT.
  7. POUR WATER AND SALT AS NEEDED AND MIX AND POUR SALT ACCORDING TO TASTE.
  8. BRING WATER TO ROLLING BOIL.
  9. SET THE FLAME IN MEDIUM, THEN POUR RAVA IN A STREAM TO BOILING WATER, STIR THE RAVA IN WATER WITH OTHER HAND.
  10. STIR IT SO THAT IT GETS NO LUMPS.
  11. COVER AND COOK IT UNTIL THE WATER GETS EVAPORATED.
  12. OPEN THE LID AFTER 2-3 MINS, AND STIR ONCE ADD GHEE FOR TASTE AND GIVE A QUICK STIR.
  13. SWITCH THE FLAME AND COVER IT AGAIN AND KEEP ASIDE FOR 5 MINS.
  14. SERVE THE RAVA UPMA PLAIN OR WITH SPICED PODI, CHUTNEY , PICKLE OR CURD.

-@ HUNGERPOINT_07

MASALA DUDH

Masala dudh or flavored milk is a swwet dairy drink which is generally made up of milk, sugar and some flavorings. It can be served as a refrigerated and also at high temperature. It is very healthy and tasty and generally served as a meal in breakfast and a drink after dinner.

This drink provides vitamin, calcium , proteins and many more such nutrients to our body, So lets start will the making the MASALA DUDH.

INGREDIENTS-

  1. 2 TSP CASHEWS
  2. 2 TSP ALMONDS
  3. 2 TSP PISTACHIOS
  4. 1/2 TSP GREEN CARDAMON POWDER
  5. 1/2 TSP NUTMEG
  6. 1/4 TSP SAFFRON STRANDS
  7. 2 TSP SUGAR
  8. 2 GLASS MILK

RECIPE-

  1. TAKE ALL THE DRY FRUITS AND GRIND THEM INTO FINE PARTICLES AND KEEP THEM ASIDE.
  2. IF YOU ARE MAKING THE MASALA DUDH IN LARGE QUANTITY THEN MAKE SURE THE NUTS ARE NOT MOIST.
  3. REMOVE THE MASALA MILK POWDER AND KEEP IN AN AIRTIGHT CONTAINER OR JAR, STORE IT IN FRIDGE AND USE AS REQUIRED.
  4. TAKE A PAN AND ADD 2 GLASS OF MILK.
  5. ONCE THE MILK BEGINTO BOIL, ADD HALF TSP OF NUTMEG POWDER AND CARDAMOM POWDER.
  6. ADD 3-4 TSP OF MASALA POWDER INTO THE SOLUTION.
  7. LATER ON ADD FEW STRANDS OF SAFFRON.
  8. AND THEN ADD 2 TSP OF SUGAR ADJUST IT ACC TO YOUR TASTE.
  9. BOIL THEM ALL TOGETHER FOR 3-4 MINS KEEP STIRING IN BTWN TO AVOID BURNING.
  10. SERVE THE THICK MASALA MILK CHILLED OR HOT.

-@HUNGERPOINT_07

CHAAT

CHAAT OR CHAT IS ASNACK THAT IS ORIGINATED FROM INDIA.

IT IS AN INDIAN FAST FOOD WHICH IS THE FIRST CHOICE OF EVERYONE WHEN IT COMES TO STREET FOODS. THIS DISH IS ALSO VERY FAMOUS FOR ITS TANGY TASTE IN THE COUNTRIES LIKE- NEPAL, BANGLADESH AND PAKISTAN. IT IS VERY POPULAR IN THE INDIAN STATES LIKE UP, ODISHA , MP, BIHAR AND JHARKHAND.

INGREDIENTS-

  1. CHICKPEA
  2. POTATO
  3. CHUTNEY
  4. CHAAT MASALA
  5. CORIANDER
  6. ONION
  7. SEV
  8. PEPPERS
  9. SALT
  10. YOGURT
  11. CHILI POWDER
  12. TAMARIND CHUTNEY

RECIPE-

  1. TAKE 2 LARGE BOILED, PEELED AND CUBED POTATOES.
  2. HALF BOWL CHICKPEAS, WHICH IS RINSED AND DRAINED WELL.
  3. 1 MEDIUM SLICED TOMATO.
  4. 1/2 FINELY CHOPPED ONION .
  5. 1/2 CUP FRESH CHOPPED CORIANDER.
  6. 1/2 CUP YOGURT.
  7. MIX THEM ALL WELL.
  8. AFTER MIXING THE CHOPPED AND SLICED INGREDIENTS SPRINKLE SOME CHAAT MASALA, CHILI POWDER, TAMARIND CHUTNEY , CORIANDER , PEPPER AND SALT ( TO TASTE )
  9. GARNISH THE CHAAT WITH SOME CRUSHED PANIPURI AND SEV .

NOTE- IT IS GENERALLY SERVED AT HOT TEMPERATURE AND WE CAN ALSO ADD SOME IMLI PANI TO ENHANCE THE TASTE, WHICH IS TOTALLY OPTIONAL.

  • HUNGERPOINT_07 (sakshi verma)

LASSI

Lassi is a popular traditional dahi variety drink , which is basically originated from states of INDIA. It is generally a blend of yogurt, water spices and many more. Namkeen lassi is similar to doogh, while sweet and mango lassi are like milkshakes. Chaas is a similar drink of a thinner consistency. It is a beverage in course. It is a national cuisine of – NEPAL, INDIA , PAK , BANGLADESH and many more.

INGREDIENTS-

  1. 2 CUP CURD.
  2. 1 CUP WATER.
  3. 3 TBSP SUGAR.
  4. 1/4 , 1/2 TSP CARDAMOM POWDER
  5. 1 TSP ROSE WATER (OPTIONAL)
  6. PINCH OF SAFFRON (OPTIONAL)
  7. 1 TBSP CHOPPED NUTS (FOR GARNISHING)

RECIPE-

1. TAKE A BOWL AND MIX THE CARDAMOM POWDER, SAFFRON, SUGAR, ROSE WATER IN THE SMOOTH YOGURT.

2. WHISK THEM WELL. POUR WATER AND WHISK UNTIL IT GETS THICK TEXTURE.

3. TRANSFER THE LASSI IN GLASS AND SERVE CHILLED, ALSO GARNISH IT WITH SOME NUTS OR KESAR.

NOTE- YOU CAN ALSO ADD SOME ICE CUBES TO THE LASSI FOR BETTER EXPERIENCE.

  • HUNGERPOINT_07 (SAKSHI VERMA)

AMERICAN BROWNIES

An american brownie a new name, isn’t it??? Its the world’s best dessert . American brownie or simply a brownie is a chocolate confection generally baked in a rectangular or square shape. Its a variation made with brown sugar and also vanilla rather than chocolate in the batter is called a blond brownie. It was developed in the regions of UNITED STATES at the end of 19 century.

Brownies are a form of sheet cookies, they are generally homemade and also very famous dessert sailed in the restaurants.

INGREDIENTS-

  1. 400 gm WHITE SUGAR
  2. 100 gm COCOA POWDER
  3. 4 EGGS
  4. 1 TBSP VANILLA ESSENCE
  5. 200 G BUTTER (MELTED)
  6. 90 g SHIFTED FLOUR
  7. 1 TBSP BAKING POWDER.

RECIPE-

  1. TAKE A BOWL, MIX SUGAR , COCOA , EGGS , VANILLA AND BUTTER TO FORM A SMOOTH PASTE.
  2. ALL SOME CHOCOLATE CHIPS AND STIR WELL.
  3. ADD THE FLOUR AND BAKING POWDER ACCORDINGLY TO THE BATTER.
  4. POUR THE MIXTURE TO A TIN WHICH IS ALREADY GREASED WITH BUTTER.
  5. PRE-HEAT THE OVEN AT 150 degree C.
  6. GRILL THE TIN IN THE OVEN AT 170 degree C , FOR 20-30 MINS UNTIL THE MIXTURE GETS SETTLED.
  7. TAKE OUT THE TIN AND LET IT COOL DOWN FOR SOME TIME.
  8. ONCE IT IS COOLED BRING IT OUT IN A PLATE AND CUT THE PIECES ACCORDINGLY .
  9. SERVE THE BROWNIES WITH VANILLA ICE CREAM, CHOCOLATE SYRUP OR WITH THE GARNISHING OF THE CHOCOLATE CHIPS.
  • HUNGERPOINT_07 (SAKSHI VERMA

Dental Care at home😁

Smile is the most precious ornament a person can wear.

What is dental care?

Dental care means keeping a good care of your teeth and mouth to prevent it from many diseases and disorders and to maintain a good dental hygiene and healthy gums and teeth. Keeping a good dental care assures you to maintain a beautiful shiny teeth and enhances your smile.

Why do we need to practise dental care in everyday life?

We all human beings have become very lazy in our daily life as all the facilities are available around us. We have become dependent upon them and most of us are very busy that they don’t get time for all these. But we can try to spare some time upon this. Everyone suffers from tooth problems once or twice in life. And it is very painful which is due to improper dental care.

What are the disorders and diseases we face due to improper dental care?

There are many diseases related to dental issues and improper care. The most frequent disease we all face is swollen gums, mouth sores, sensitivity, cavity and toot decay and many more. And one of the most prominent among this is bad breath and yellow or plaque teeth which can be very embarrassing and may destroy your appearance.

Oral Cancer is one of the most dangerous disease one faces which is due to use of heavy alcohol , tobacco, and HPV infection.

How to prevent these diseases and get healthy dental hygiene?

The solution or prevention is very easy if we try it in our everyday life. By taking care of small things we can prevent big diseases. So lets know about the cures and points we should keep in mind everyday to get rid of diseases we may get and ensure healthy and shiny teeth.

Here are the points you must take care in your everyday life and it will give you best results and will be very helpful if you perform perfectly.

  • Brush twice a day and for 8-10 minutes moving the brush all around your gums and teeth. Also use a tongue cleaner everyday.
  • Select a good variety of tooth paste which is chemical free and less harsh to your teeth. Always use fluoridated toothpaste.
  • Floss your teeth daily and always after having food.
  • Drink water daily.
  • Eat fresh fruits.
  • Eat calcium rich foods.
  • Have a healthy diet.
  • Avoid eating chocolates regularly.
  • Apply aloe scrub to your teeth and gums once in a week. It fights away bacteria and germs present in mouth.
  • Include vitamin A and C in your everyday diet.
  • Have complete mouthwash once in a week.

These were the do’s. Now lets also discuss the don’ts or the things we must avoid or prevent.

  • Avoid eating sugary foods.
  • Avoid intake of acidic and coloured foods.
  • Avoid cold drinks and readymade fruit juices.
  • Avoid eating tobacco.
  • Avoid alcohol.
  • Avoid using teeth for other purpose except chewing food.

So these were some ideas you should implement in your daily life. I hope the information was useful and you would try it.

Thankyou for reading.