Dhokla

Soft & Spongy Dhokla In Easy Steps 

Ingredients

Khaman Dhokla Batter

150g (1½ cups gram flour/besan

salt to taste

1 pinch turmeric powder

1 pinch asafoetida/ hing

2 tablespoons sugar

2 green chillies + 1 inch ginger crushed

2 tablespoons lemon juice

1 cup water

2 tablespoons oil

1 sachet eno

Tadka For Khaman Dhokla

2 tablespoons oil

1 teaspoon mustard seeds

10-12 curry leaves

2 green chillies

½ cup water

2 tablespoons sugar

1 tablespoon lemon juice

1 pinch salt

Steps In Making

1) In a mixer grinder add the gram flour, salt, turmeric powder, asafoetida, sugar, crushed green chillies and ginger, lemon juice, water and grind until smooth.

2) Remove the dhokla batter in a bowl and add oil. Now mix well and keep it aside for 10 minutes.

3) Once the batter has rested add eno and 2-3 tablespoons of water and mix again. 

4) Do not overmix else the air bubbles that we have created will deflate.

5) Add the batter into a greased tin or a plate in which you want to steam the khaman dhokla.

6) To prepare the steamer, take a kadai or a deep pan and place a stand in it. Fill it 1/3 with water and bring it to a boil.

7) Now carefully place the dhokla bowl in the kadai. Cover it with a lid and let it steam for around 15 minutes on medium to high heat. To check if the dhokla is cooked, insert a knife or a toothpick and it should come out clean.

8) Once done, remove the tin from the kadai and let it cool down for 10-15 minutes.

9) With the help of a knife, remove the dhokla from the sides and transfer it on a plate.

10) Cut it into desired shape. I prefer cutting it into medium size square shapes.

For tadka

1) Heat oil in a pan and then add mustard seeds, curry leaves, green chillies and toss them for few seconds.

2) Now add water and sugar and cook till the sugar dissolves completely.

3) Once done switch off the heat and add lemon juice and salt. The tadka is ready, immediately pour it on the khaman dhokla and let it rest for 15 minutes so the dhokla soaks all the tadka.

4) Can be store in the refrigerator for upto 3 days.

#food #foodie #yum #dhokla #healthyfood

Mumbai Street Style Pav Bhaji

How to make Mumbai Street Style Pav Bhaji 

Ingredients For bhaji

2 large potatoes

1 large carrot

2 large tomatoes

1 cup cauliflower

1 beetroot

4-5 tablespoons oil

1 teaspoon cumin seeds

4 tablespoons butter

1 large onion (finely chopped)

1 large capsicum (finely chopped)

1 tablespoon ginger garlic paste

1 teaspoon coriander/dhaniya powder

½ teaspoon cumin/jeera powder

2 tablespoons pav bhaji masala

1 tablespoon kashmiri red chilli powder

salt to taste

.

To toast the pav

8-10 pav

2 tablespoons butter

2-3 teaspoon of bhaji we prepared

1 teaspoon coriander

1 teaspoon pav bhaji masala

#food #foodie #yummy #yum

Makhani

🍛 Homemade Dal Makhani Masala Powder (Catch Style) 🌶️

Craving that restaurant-style Dal Makhani at home? This masala blend is your secret weapon! Rich, aromatic, and with just the right tang — it tastes just like Catch Dal Makhani Masala! 😍✨

📝 What You'll Need:

Whole Spices (dry roast these first!):

- Coriander seeds – 2 tbsp

- Cumin seeds – 1 tbsp

- Bay leaves – 2 medium

- Kashmiri red chilies – 4 whole

- Black peppercorns – ½ tsp

- Cloves – 4

- Cinnamon stick – 1 inch

- Star anise – ½ piece

- Green cardamom – 3 pods

- Fenugreek seeds (methi) – ¼ tsp

- Mustard seeds – ¼ tsp

Powdered Spices (add after roasting):

- Dried mango powder (amchur) – 1 tsp

- Dry ginger powder – ½ tsp

- Turmeric powder – ½ tsp

- Asafoetida (hing) – a pinch

- Salt – ½ tsp (optional)

Optional boosters:

- Nutmeg – tiny pinch

- Mace (javitri) – ¼ tsp

👩‍🍳 How to Make It:

1️⃣ Dry roast all whole spices on low flame for about 1 minute — just until fragrant! 🔥

2️⃣ Cool completely (very important!)

3️⃣ Add all powders and grind everything together into a fine powder

4️⃣ Sieve for smoothness and store in an airtight jar away from light

💡 How to Use:

Add 1 to 1½ teaspoons per serving during the final simmer of your dal makhani. Watch the magic happen! ✨ Perfect with butter, cream, and slow-cooked urad-chana dal.

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Pro Tip: The dried mango powder gives that signature tangy kick, while bay leaves and cumin add warmth. The subtle notes of cardamom and star anise 👌

💾 SAVE THIS POST so you can make it anytime!

Have you tried making your own masala blends? Drop a ❤️ if you're excited to try this!

#DalMakhani #tasteunfold #HomemadeMasala #IndianCooking #SpiceBlend #CatchMasala #DesiFood #FoodieIndia #HomeCooking #IndianRecipes #MasalaMagic #DalRecipe #AuthenticIndian #CookingFromScratch #fblifestyle

Beet Pickled Eggs

Two jars of flavor — Beet Pickled Eggs and Garlic Jalapeño Pickled Eggs, a perfect mix of color and kick! 🥚💗🌶️

1. Beet Pickled Eggs 

1 can sliced beets

1 cup cider vinegar

1/4 onion, sliced

1/3 cup granulated sugar

a few peppercorns (optional)

several cloves (optional)

6 hard boiled eggs, peeled

Instruction:

Place peeled egg in a mason jar.

In a medium saucepan, add the vinegar, beets with juice, onion, sugar, and spices (if using). Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

Pour the mixture to a mason jar. Allow to cool, then cover and refrigerate for 24 hours before enjoying.

Storage: Keep the pickled eggs sealed and stored in the fridge for up to 3 months.

2. Garlic Jalapeño Pickled Eggs

6 Hard Boiled Eggs cooked and peeled

1 1/2 cup Vinegar

1 cup Water

1 tablespoon Sugar

1/2 tablespoon Salt

1 Fresh Jalapenos thinly sliced

3 cloves Garlic peeled and crushed

1/2 tablespoon Mustard Seed

1/2 tablespoon Coriander Seed

1/2 tablespoon Black Peppercorns

In a medium saucepan, mix together vinegar, water, sugar, black peppercorns, mustard seeds, coriander seeds and salt. Bring to a boil and remove from heat once sugar has fully dissolved.

Fill in the clean and sanitized 1 quart glass jar with egg. Tuck in sliced jalapeno, and garlic in jar. Pour the brine over the eggs and top jar with a lid.

Store jarred, jalapeno pickled eggs in the refrigerator. These are best enjoyed during the first 2 weeks but will keep safely for up to 1 month in the fridge.

#fblifestyle #pickledeggs

Four Popular Asian Soup Recipes that are amazingly good and easy to make at home.

Four Popular Asian Soup Recipes that are amazingly good and easy to make at home.

1. Wonton Noodle Soup

4 cups low sodium chicken broth 

1 inch piece ginger, sliced

5 cloves garlic, smashed

2 scallions, greens chopped and white parts cut to 3” pieces

3/4 tsp white pepper 

1 tbsp soy sauce

1 tbsp Shaoxing wine

1/2 tsp sesame oil

6 oz fresh egg noodles

8 pieces wontons or more (fresh or frozen)

1 bunch bok choy 

Chili oil (optional)

Directions:

In a small saucepan, combine chicken broth, scallion whites, ginger, Shaoxing wine, soy sauce, white pepper, sugar, and sesame oil. Bring to a simmer over medium heat while you prep the rest of your ingredients.

In a large pot of boiling water, cook your fresh noodles for 30 seconds, then drain and transfer to your soup bowls. Bring the water back up to a boil and add your wontons (fresh or frozen) and cook over a low boil until they float. Drain and transfer on top of your noodles.

Add your bok choy to the same boiling water and blanch for 1 minute or until they are dark green and crisp. Drain and add along with your noodles and wontons.

Use a strainer to remove the aromatics from the broth and strain over the noodles, wontons, and bok choy. Garnish with chopped scallions and lots of chili oil.

2. Easy Egg Drop Soup

6 cups chicken stock

3 large eggs 

1 tsp salt 

1 tsp chicken bouillon powder 

1 tsp white pepper

2 scallions, for garnish

1 tsp sesame oil, optional

2 tbsp cornstarch

Instructions:

Crack eggs in a bowl and beat your eggs until smooth and set aside.

In a pot add the chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil over medium high heat. 

Remix the cornstarch slurry and pour into the broth until slightly thickened.

Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbons of egg or "egg flowers in the soup.

Season to taste with salt, white pepper and chicken bouillon. Add turmeric if desired for the additional yellow color.

Finish with sesame oil and garnish with scallions. Enjoy!

Note:

To make the soup heartier, you can add some protein of your choice, such as diced cooked chicken, shrimp, imitation crab or tofu.

3. Hot and Sour Soup

6 cups chicken broth 

8 pieces Shiitake mushroom, sliced thinly

1/2 cup bamboo shoots

1/2 package firm tofu, thin sliced 

1 cup carrot, julienne 

1/4 cup soy sauce 

1 tsp sugar adjust according to your taste

1 tbsp sriracha hot sauce adjust to your liking 

1 teaspoon white pepper 

1/4 cup white vinegar add an additional if you like more sour 

1 tablespoon sesame oil

2 tablespoons corn starch + ¼ cup water

2 eggs beaten

2 green onions, sliced 

Salt to taste 

Directions:

Slice the tofu, carrot and mushrooms. Set aside.

In a large pot, boil 6 cups of chicken broth on medium-high heat. Once the broth is boiling, add the mushrooms, carrot, tofu, and bamboo shoots. Cook for 5 minutes.

While the soup is cooking, beat two eggs and set aside. Make corn starch slurry by mixing 2 tablespoons of corn starch with ¼ cup water and set aside.

Start adding flavor to the soup. Add soy sauce, sugar, siracha hot sauce, white pepper, white vinegar, and sesame oil. Mix everything together and cook for 5-7 minutes.

Mix cornstarch slurry and slowly add in to the soup. Continue to stir while adding.

Add beaten eggs to the soup and continue to stir while adding. Add salt if needed. Serve while hot. Hope you enjoy.

4. Dumpling Soup with Shrimp 

Ingredients: 

6 cups chicken broth

16 pieces pork frozen dumplings

1 tablespoon minced ginger

2 tablespoons soy sauce

1 tablespoon Shiaoxing (cooking wine)

1 tablespoon sesame oil

2 heads bok choy

½ pound shrimp peeled and deveined

3 scallions thinly sliced

Salt and pepper to taste

Chili oil (optional)

To make the soup, in a medium saucepan over high heat, combine the broth, ginger, soy sauce, cooking wine, and sesame oil and bring to a simmer.

Cover the pot, reduce the heat to medium, and let simmer for about 10 minutes. Drop in the wontons cook until it float to the top, about 5 minutes. Add in shrimp, bokchoy and green onions to the broth and cook until the shrimp are pink. Seasoned if needed. 

Using a slotted spoon, transfer the shrimp and bok choy to 4 serving bowls, dividing equally. Next, place cooked dumplings in each serving bowl.

Serve the soup by ladling the broth over the shrimp, wontons, and bok choy. 

Serve with chili oil if desired.

#fblifestyle #asiansoup #easytomake #soups

HOW TO IDENTIFY AND TREAT COMMON TOMATO LEAF PROBLEMS

HOW TO IDENTIFY AND TREAT COMMON TOMATO LEAF PROBLEMS

Tomato leaves can tell you a lot about the health of the plant. Changes in color, spots, curling, or yellowing are signs of diseases, pests, or nutrient problems. Identifying these issues early helps you protect your crop and get better yields. Below is a simple guide on the six most common tomato leaf problems, their causes, and how to treat them effectively.

1. Early Blight (Fungus)

   This fungal disease is caused by Alternaria solani and mostly affects older leaves near the bottom of the plant.

   Symptoms include dark round spots with circular rings that look like a bull’s-eye. The leaves turn yellow, dry up, and fall off. It spreads quickly in warm and humid weather between 24 and 29 degrees Celsius.

   To treat it, remove and destroy infected leaves. Avoid watering on the leaves and always water at the base. Spray copper-based fungicide or Mancozeb every seven to ten days. Rotate crops every two to three years and space plants at least 45 to 60 centimeters apart for better airflow.

2. Septoria Leaf Spot (Fungus)

   This is caused by the fungus Septoria lycopersici and is common during wet seasons.

   Symptoms include small round spots with dark brown edges and gray centers, appearing first on lower leaves.

   To control it, remove infected leaves and spray with copper fungicide or neem oil once a week during wet weather. Water early in the morning and only at the base of plants. Keep the garden clean and free from weeds or old plant remains.

3. Magnesium Deficiency

   This is a nutritional problem caused by a lack of magnesium in the soil. It is common in acidic soils or areas with heavy rainfall.

   Symptoms include yellowing between green veins on older leaves while the veins stay green. Leaves may also curl upward.

   To correct this, dissolve one tablespoon of Epsom salt in one liter of water and spray on the leaves every week for two weeks. You can also apply about 100 grams of Epsom salt per square meter to the soil. Keep the soil pH between 6.0 and 6.8. Avoid using too much potassium fertilizer as it reduces magnesium uptake.

4. Bacterial Speck

   This is a bacterial disease caused by Pseudomonas syringae and mostly appears in cool, wet conditions.

   Symptoms include small dark raised spots with yellow halos on the leaves, stems, and fruits. The leaf surface may look oily or greasy.

   To control it, remove and destroy infected leaves. Spray with copper-based bactericide weekly, especially during rainy weather. Avoid working on plants when they are wet. Always use certified, disease-free seeds or treat your seeds with hot water before planting. Rotate crops with non-tomato crops like maize or beans.

5. Late Blight (Fungus)

   This serious fungal disease is caused by Phytophthora infestans and spreads very fast in cool, humid weather.

   Symptoms include large dark brown or black patches on leaves and stems. White mold often forms on the underside of leaves in wet conditions. The fruit may develop dark, greasy patches.

   To manage it, remove and burn all infected plants. Spray fungicides such as Mancozeb, Chlorothalonil, or Metalaxyl every five to seven days. Avoid overhead watering and keep the garden clean and well ventilated. Ensure good drainage and avoid planting in low, damp areas.

6. Spider Mites (Pests)

   These are tiny insects that suck sap from leaves and multiply very fast in dry, hot conditions.

   Symptoms include small yellow or white dots on leaves, fine webbing under leaves, and leaf curling or drying.

   To control them, spray the plants with clean water to wash off the mites. Use neem oil or insecticidal soap every five days until the problem reduces. Increase humidity around the plants and introduce beneficial insects like ladybugs that eat spider mites. Avoid using too many chemical sprays because they kill good insects.

General Prevention Tips

Always water early in the morning and avoid wetting the leaves. Use mulch to reduce soil splash that spreads diseases. Clean and disinfect tools before and after use. Rotate crops every two to three years with maize or legumes. Space tomatoes at least 45 to 60 centimeters apart and keep the rows about 75 to 100 centimeters apart. Check your plants every day and remove any diseased leaves early. Feed your plants with balanced organic fertilizers and compost to keep them strong.

By observing your tomato plants closely and taking quick action when you see any signs, you can prevent major outbreaks, keep your plants healthy, and enjoy a good harvest.

— dreck

Your professor’s Teacher.

homemade dumplings for every craving!🥟

Crispy, chewy, or steamed — homemade dumplings for every craving!🥟 

Recipe👇

1 package of dumpling wrappers

2 tbsp neutral oil

1/2 large white onion, chopped

1 cup shiitake mushrooms, chopped

2 cups napa cabbage, chopped

1 cup carrot, shredded

1 tbsp ginger, minced

3 cloves garlic, minced

6 scallions or chinese chives, chopped

1/2 tsp white pepper

1/2 tbsp sesame oil

2 tsp sugar

2 tbsp shaoxing wine

2 tbsp soy sauce

1 tsp salt, to taste

For the Sauce:

3 tbsp soy sauce

1 tbsp rice vinegar 

1/2 tsp sesame oil

1 tsp honey or sugar

1 tbsp chili garlic oil

1 green onion 

1 tsp sesame seeds

In a large pan over medium high heat, add 2 tbsp of oil to the pan and fry garlic, ginger and onion. Cook for about 30 seconds until the aromatics are fragrant and the onion is softened.

Add chopped mushrooms, cabbage, and carrot and season with 1 tsp salt to draw out moisture. Continue stir frying for 4-5 minutes until the water has evaporated from the vegetables and liquid has cooked off. Move the vegetable mixture to a large bowl to let cool.

To the vegetable mixture, add scallions (or chinese chives) along with all your seasonings (white pepper, sesame oil, sugar, shaoxing wine, soy sauce and additional salt to taste, if needed).

Assemble your dumplings by taking 1/2 tbsp of filling into a dumpling wrapper, then wet the edge of the dumpling with water. Fold to create a half moon then pleat each side with your thumbs until the dumpling has formed a crescent shape or any shape you prefer.

Boil, steam, or pan fry your dumplings and enjoy!

#fblifestyle #dumplings #homemade