Vegetable Tawa Dhokla / Mixed Flour Tawa Dhokla / Tawa Dhokla / Grilled Dhokla

Vegetable Tawa Dhokla

Ingredients for tempering
Oil - 1 tbsp
Mustard - 3/4 tsp
White sesame seeds - 1 tsp
Chopped green chillies - 2
Curry leaves few
Chopped ginger - 1 tsp
Hing - 1/8 tsp
Ingredients for the batter
Semolina/Sooji/White Rava - 1/2 cup
Semi coarse powdered oats - 1/4 cup
Semi coarse powdered quinoa - 1/4 cup
Thick curd - 1/4 cup
Water as needed ( around 3/4 cup)
Salt to taste
ENO fruit salt - 1/2 tsp
Mixed vegetable 3/4 cup
( I used grated carrot,finely chopped beans and peas)
Chopped coriander leaves - 1 tsp
Turmeric powder - 1/4 tsp
Method
Take a bowl add all the mentioned batter ingredients except ENO.
Mix well make sure the batter is lump free,it should be a semi thick batter.
Heat a non stick pan or a iron skillet pour 1 tbsp of oil and temper it with above ingredients.
Now add the ENO to the batter mix well and pour immediately on the tempering.
Cover it with a lid and cook it in very low flame till cooked and crisp at the bottom.
Slowly flip it other side,pour some oil and cook.
Switch off the stove cool,cut and serve it with any chutney you like.
Note:
a) Non stick pan is best for this recipe,but i have tried it in iron skillet and turned out crisp and perfect.
b) Only sooji can also be used for dhokla.
c) Add vegetables of your choice.

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Thai Red Curry Recipe with Vegetables / Veggie Thai Red Curry Recipe / Thai Red Curry Recipe

Thai Red Curry

Ingredients
Vegetables - 3 cups cut into cubes or thin strips
( I have used Carrot,Beans,Zucchini,Broccoli,Coloured bell peppers/capsicum,Onion)
Red Thai curry paste - 2 tbsp heaped
( Store bought Thai Kitchen brand)
Coconut milk - 2 cans ( 399 ml)
Lemon grass - 1 long leaf
Tofu cubes - 1 cup
Baby corn - 6
Salt to taste
Sugar - 1/2 tsp
Soy sauce - 2 tbsp
Roasted peanuts - a handful powdered
( This is used to thicken the curry)
Chopped garlic - 2
Oil - 3 tsp
Basil leaves - 10

Thai Red Curry

Thai Red Curry

Method
Heat oil in a pan add garlic and saute for a minute.Now add the Thai curry paste and saute for raw smell to disappear.Instead of oil you can reduce some coconut milk and fry the garlic in that oil.
Now add the vegetables,tofu,baby corn lemon grass,half of chopped basil leaves,salt,sugar and coconut milk and soy sauce.
Simmer this till vegetables are cooked,lastly add the powdered peanuts.Check if any  sauces or paste needed and switch off the stove.
Garnish with remaining basil leaves,powdered peanuts and chilly flakes if using.
Best served with white or brown rice.

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