Evergreendishes

Tag: steamed food

  • Sweet Corn Dhokla | Makki Ka Dhokla

    Sweet Corn Dhokla | Makki Ka Dhokla

    Sweet Corn Dhokla / Makki ki dhokla  is an instant food ready within 30 minutes. It is light and ideal as evening snack. One can pack it in the lunch box too.

    Dhokla is a popular Gujarati snack. It is non-fried snack and usually made of gram flour. But today, different kinds of dhokla are made and  has two versions, traditional and instant.  Usually, the traditional one is fermented overnight and steamed the next day. But, instant versions are more popular as they are ready when needed. Additionally, an agent and sour curd is used to give the required sponginess.   I usually make khaman dhokla,  tri-colour dhokla, rawa dhokla and oats dhokla at home.

    sweet corn dhokla
    sweet corn dhokla

     

    In today’s recipe,  corn kernels are made into a puree with yoghurt. It is then mixed with semolina and steamed. Later, it is cut and seasoning is put into it. The other sweet corn recipes on the blog are : Corn and Peas Pulao, Spring Onion and Corn Pulao, Kidney Bean and Corn Salad

    About the event:

    Steamed food is healthy option that you can adopt for your cooking. Idli, dhokla, modak, nucchina unde are some of the dishes that we commonly associate with steaming. Well, this month, at Shh Secretly Cooking group, the theme is “Steamed Food”. The theme was suggested by Anu Kollan. Do check out her Vattayappam, Kerala style pancake, it looks delicious. Here, we are paired and the partner assigns secret ingredients to each other to prepare for the theme. I was paired with Poonam, a wonderful co-blogger. Hailing from Maharashtra, she shares many tasty dishes from that region. She gave me corn and oil and I made this Corn dhokla. Carom seeds and green chillies were the secret ingredients given to Poonam and she made the Gujarati Rice Khichu.

    shhh cooking secretly

     

    Sweet Corn Dhokla / Makki ki Dhokla Recipe :

    Ingredients:

    • 1 cup sweet corn kernels
    • 1 cup semolina
    • 1/2 cup yoghurt
    • 3 green chilly
    • a small piece ginger
    • salt
    • 1/2 teaspoon soda
    • 1/2 teaspoon lime juice

    For the seasoning:

    • 2 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seed

    Method:

    • Put the frozen corn in water for sometime.
    • Remove and grind with curd, green chilli and ginger  to a smooth paste.
    • Put it in a bowl. Mix semolina to it.
    • Add salt.
    • Grease a bowl with little oil.
    • Heat the steamer.
    • Add soda and lime juice to it.
    • Mix, put in the bowl and set it to steam.
    • After 10 minutes, check if it is done. A tooth pick inserted comes out clean.
    • Cut into cubes.
    • Make seasoning, take oil in a pan, add  mustard seeds, as it crackle, put asafoetida and cumin. Pour it over the cut pieces. Garnish with fresh coriander and serve.

     

    Corn Dhokla / Makki ka dhokla
    Evergreendishesdev

    Corn Dhokla / Makki ka Dhokla

    Corn Dhokla / Makki ka dhokla is an easy and healthy snack from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 10 minutes
    Total Time 35 minutes
    Servings: 15
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup corn kernels
    • 1 cup semolina
    • 1/2 cup yoghurt
    • 3 green chilly
    • a small piece ginger
    • salt
    • 1/2 teaspoon soda
    • 1/2 teaspoon lime juice
    • For the seasoning:
    • 2 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seed

    Equipment

    • Steamer, wide bowl, ladle, small circular bowl, kadai

    Method
     

    1. Put the frozen corn in water for sometime.
    2. Remove and grind with curd, greem chilli and ginger  to a smooth paste.
    3. Put it in a bowl. Mix semolina to it.
    4. Add salt.
    5. Grease a bowl with little oil.
    6. Heat the steamer.
    7. Add soda and lime juice to it.
    8. Mix, put in the bowl and set it to steam.
    9. After 10 minutes, check if it is done. A tooth pick inserted comes out clean.
    10. Cut into cubes.
    11. Make seasoning, take oil in a pan, add  mustard seeds, as it crackle, put asafoetida and cumin. Pour it over the cut pieces. Garnish with fresh coriander and serve.

    Pin it for later :

    sweet corn dhokla
    Sweet Corn Dhokla

    If you have liked this post, do share it with your family and friends. If you ever make this Corn Dhokla recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Sago Idli | Sabudana Idli | Sabakki Idli

    Sago Idli | Sabudana Idli | Sabakki Idli

    Sago idli is an easy to make recipe, ideal to serve for a quick breakfast. It is another kind of breakfast dish that can be made with a little prior preparation.

    I am always in search of good and easy recipes and this one is my recent addition. The first time I had Sago Idli was during a function at my cousins place. Since then, I have made it a couple of times. It  needs no grinding; thus a boon for us, to prepare something different on daily basis.

    Sago pearls is called as sabudaana in Hindi, Bengali, Gujarati, Punjabi and Marathi. It is Sabakki in Kannada, Javvarisi in Tamil, Chavvari in malayalam and Sagubeeyam in Telugu. It is used during fasting in parts of South India and Maharashtra.

    My other idli recipes on the blog are Ragi Idli Chennai Idli Kanchipuram Idli

    Let’s get cooking Sago Idli. The ingredients are mixed and kept to ferment. The next day or after five hours, one needs to make a seasoning and then put it in the idli stand to steam.

    Ingredients:

    • 3/4 cup sago pearls
    • 1 cup semolina (idli rawa)
    • 1.5  cup curd
    • 1 cup water
    • salt to taste
    • 1/4 teaspoon soda
    • 1 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • asafoetida a pinch
    • 1 teaspoon bengal gram
    • 4 cashew broken
    • a few curry leaves

    Method:

    1. Take sago and semolina in a bowl. Wash it well and drain the water. Put curd and water to it. Mix it well. The consistency should be moderate. Close a lid and keep it in a warm place to ferment overnight or for five hours.
    2. Add salt to the batter.
    3. To make the seasoning: take the oil in a small pan. Add the mustard seeds, as it crackles, put cumin, bengal gram, green chilly pieces, cashew pieces and curry leaves.
    4. Pour it over the batter.
    5. Heat the idli steamer. You may grease the plates, I just wash them and use it.
    6. Add soda to the batter, mix well and put a ladle full in each cavity.
    7. Put it in the steamer and allow to cook on medium flame for fifteen minutes.
    8. Idlis should be well cooked.
    9. Remove the idlis with round edged spoon after sometime.
    10. Serve with chutney, sambar or sago.

    Take a tip:

    • The curds used must be sour.
    • Small sago pearls are usually used for this. But, I have used the regular ones itself.

     

    idli batter
    idli batter

    Mix sago pearls and semolina in curd. Add a little water to get the medium consistency. Set it aside to ferment for a few hours.

    seasoning
    seasoning

    Heat oil in a small pan. Add mustard seeds, as it crackles put cumin, bengal gram, green chilly, cashew and curry leaves.

    put the seasoning
    put the seasoning

    Put salt to the batter and  add the prepared seasoning.

    and the soda
    and the soda

    Lastly, add a little soda and mix it.

    batter into the idli moulds
    batter into the idli moulds

    Put the batter in the cavity of the idli moulds.

    ready to be steamed
    ready to be steamed

    It is ready to be put in the idli maker. Cook it on medium heat for 15 to 20 minutes. The idli should be well cooked from inside also.

    Sago idli are ready to serve.

    Sago Idli
    Sago Idli

    You can serve with chutney, sambar or sago.

     

     

     

     

     

    sago idli
    Evergreendishesdev

    Sago Idli

    Sago idli is another variety of idli that needs no grinding. It is a boon for ladies to prepare idlis easily. 
    Print Recipe Pin Recipe
    Prep Time 7 hours
    Cook Time 18 minutes
    Total Time 7 hours 18 minutes
    Servings: 3 people
    Course: Breakfast
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 3/4 cup sago pearls
    • 1 cup semolina (idli rawa)
    • 1.5 cup yoghurt (curd)
    • 1 cup water
    For seasoning:
    • 1 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • asafoetida a pinch
    • 1 teaspoon bengal gram
    • 5 cashew broken into pieces
    • 2 green chilly cut into pieces
    • few curry leaves tear them into small bits
    Other ingredients
    • 1/4 teaspoon baking soda
    • salt to taste
    • water ( to adjust the consistency of batter)

    Method
     

    1. Put sago and semolina in a bowl. Wash it and drain the water.
    2. Put yoghurtand water  to it. Mix them together. The consistency should be moderate.
    3. Cover it with a lid and keep it to ferment overnight (atleast five hours)
    4. The next day, add salt to it.
    5. Make seasoning. Take oil, put the mustard seeds, as it crackles, put cumin, bengal gram, green chilly, curry leaves, cashew pieces and asafoetida.
    6. Pour it over the batter. 
    7. Heat the idly steamer.
    8. Grease the plates if you wish. I usually wash them and use right away.
    9. Add soda to the batter.Give a stir. Adjust the consistency of batter by adding a little water.
    10. Put a ladle full of batter in each cavity.
    11. Keep it in the idly cooker and steam for twenty minutes on medium flame.
    12. The idly should be well cooked. 
    13. Remove them after sometime. Serve with chutney, sambar or sago.

    Notes

    • The sago pearls used  for this are the smaller ones, but I did use the regular ones.
    • Yoghurt should be sour.

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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    About the event :

    Sending this to Foodies_Redoing Old Post111, a fortnightly event. Here, I have changed the main picture and put pinterest image too. The post was written six years back and it has been edited with a few better pictures.

    sago idli