Beetroot Dhokla

From : http://www.zeekhanakhazana.com/recipe/beetroot-dhokla

INGREDIENTS

• 1 cup rice and split black gram batter  
• 3 tsp boiled beetroot paste 
• 1 tsp finely chopped coriander 
• 1 tsp gram flour  
• 1 tsp oil  

For the bean mixture

• 1 tbsp oil  
• 2 tsp sliced onion 
• 1 tsp ginger juliennes  
• ½ tsp finely chopped green chilli  
• 1 tsp sesame seeds  
• 4 - 5 curry leaves
• 9 - 10 french beans 
• Salt to taste
• 1 tsp sugar  
• 1 tsp vinegar 

METHOD

• To make the mixture; in a bowl add the rice and split black gram batter, boiled beetroot paste, finely chopped coriander and gram flour and mix.
• Grease another bowl with oil and pour the mixture in it. Place the bowl in the steamer to let the mixture steam.
• In a pan add oil, sliced onions, ginger juliennes, finely chopped green chilli, sesame seeds, curry leaves, french beans, water, salt, sugar and vinegar and let it reduce for 2 minutes.
• Remove the prepared dhoklas from the steamer and cut into long pieces.
• Place it on a plate and add some of the french bean mixture. Add some more dhoklas and keep the leftover french bean mixture.
• Beetroot Dhokla is ready to eat.

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Chocolate Custard

From : http://www.zeekhanakhazana.com/recipe/chocolate-custard

INGREDIENTS

• Butter as required
• 1 cup crushed digestive biscuits 
• 2 tbsp butter 
• ½ cup readymade vanilla custard 
• ½ cup chocolate sauce 

For garnish

• Whipped cream as required
• Fresh cherries as required
• Powdered sugar as required

METHOD

• Grease a mould with butter.
• In a bowl add crushed digestive biscuits and butter and mix. Add it to the greased mould and make a base.
• Keep it in the freezer to set for 10 mins.
• Once it has set, add the readymade vanilla custard and make a layer in the mould.
• Add chocolate sauce and spread it evenly. With a fork, create designs on the chocolate sauce.
• Keep it in the freezer to set for 10 mins.
• Once it has set, de-mould the chocolate custard and decorate it with whipped cream.
• Garnish with fresh cherries and sprinkle powdered sugar on top.
• Chocolate Custard is ready to eat.

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Honey Noodles

From : http://www.zeekhanakhazana.com/recipe/honey-noodles

iNGREDIENTS

For noodles

• 250 gms refined flour 
• 2 tbsp oil
• 1 pinch of salt
• Oil to fry

For topping 

• ½  cup honey 
• 2 tbsps oil 
• Chocolate sauce to drizzle 
• Vanilla ice cream as needed.

METHOD

• Combine the refined flour, oil and salt to make dough and leave it to rest about about five minutes. Roll this dough into thin sheets and using a knife cut into thin strips. Deep fry these strips in oil till golden brown and then drain the excess oil on a paper towel.
• Place the noodles in a serving plate and drizzle honey and chocolate sauce over them. 

Serve with a dollop of ice cream. 

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EGGPLANT LASAGNA

From  : http://www.zeekhanakhazana.com/recipe/eggplant-lasagna

INGREDIENTS

• 1 big egg plant sliced
• 1 cup rice flour
• 2 tbsps chilli paste
• Oil as needed

For stuffing

• 50 gms broccoli chopped and blanched
• 50 gms golden corn 
• 50 gms spinach chopped
• 100 gms snake gourd
• 100 gms tomatoes 
• 5 garlic pods
• 2 onions
• 50 ml cream
• Salt and pepper to taste
• Grated mozzarella cheese as needed
• 2 tbsp butter

METHOD

• Dust the slices of egg plant with rice flour and shallow fry them in a non stick pan till they turn golden brown on both sides.
• Sauté the onions and garlic in butter till they appear translucent and then add the tomatoes, spinach and snake gourd. Sauté for another 2 minutes. Once the vegetables become soft, add in the broccoli and chilli paste and mix well. Then add the cream, and season with salt and pepper as desired.
• In a serving dish arrange the egg plant slices and vegetable mixture in alternating layers. Top with grated mozzarella cheese and grill in the oven till the cheese melts.

Serve your Egg Plant Lasagne hot.

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