Skin of mangoes should get somewhat charred, and its insides, soft and pulpy. Cool a bit, carefully remove skin, mash pulp well.

Discard stones, add water, mix and strain. Mix other ingredients and mixie for few seconds.

Chill for at least 2-3 hours. Just before serving, put crushed or fruit icecubes in tall glasses and pour.

Making time: 30 minutes (except chilling time) Makes: 4 glasses Shelflife: Best same day RELATED RECIPES Mutton Biriyani/Atterachi Biryani Lemonade Melon tomato juice Bread Masala Toast Tangy tomato gravy (Tomato Iguru) Ingredients: 2 - fully developed raw mangoes (250gms.approx) 1 sprig - mint leaves 5 tbsp - ground sugar 600 ml - water 1 tsp - salt 3 to 4 pinches - black salt (less)

Serves 4. Ingredients 1 1/2 cups split green gram (green moong dal ) 2 teaspoons green chilli - ginger paste 1 teaspoon cumin seed powder 1 cup curds 1 1/2 teaspoons Eno's fruit salt salt to taste For the garnish chopped coriander This is a privileged section on tarladalal.

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Serves 4. Ingredients 1 cup maize flour (makai ka atta) 1/2 cup sour curds 1/2 cup sweet corn kernels 2 teaspoons ginger - green chilli paste 1/4 teaspoon asafoetida ( hing ) 2 teaspoons sugar 1 teaspoon lemon juice 1 teaspoon Eno's fruit salt 2 teaspoons oil salt to taste For the tempering 1 teaspoon mustard seeds ( rai ) 1 teaspoon sesame seeds ( til ) a pinch asafoetida ( hing ) 1 tablespoon oil Other ingredients oil for greasing For the garnish 1 tablespoon chopped coriander Method 1.

Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter.

Keep aside for at least 30 minutes. 2.

Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well. 3.

Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali.

Steam for 15 to 20 minutes. 4.

Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.

5. Garnish with the chopped coriander.

Cut into pieces and serve hot. Tips Add the Eno's fruit salt just before you put the dhoklas to steam (less)

Serves 4. Ingredients 1 cup maize flour (makai ka atta) 1/2 cup sour curds 1/2 cup sweet corn kernels 2 teaspoons ginger - green chilli paste 1/4 teaspoon asafoetida ( hing ) 2 teaspoons sugar 1 teaspoon lemon juice 1 teaspoon Eno's fruit salt 2 teaspoons oil salt to taste For the tempering 1 teaspoon mustard seeds ( rai ) 1 teaspoon sesame seeds ( til ) a pinch asafoetida ( hing ) 1 tablespoon oil Other ingredients oil for greasing For the garnish 1 tablespoon chopped coriander Method 1.

Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter.

Keep aside for at least 30 minutes. 2.

Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well. 3.

Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali.

Steam for 15 to 20 minutes. 4.

Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.

5. Garnish with the chopped coriander.

Cut into pieces and serve hot. Tips Add the Eno's fruit salt just before you put the dhoklas to steam (less)

Makes 8 Chilas. Ingredients 1 cup yellow moong dal (split yellow gram) flour 1 teaspoon ginger - garlic chilli paste a pinch asafoetida ( hing ) 1/4 teaspoon sugar 1/2 teaspoon Eno's fruit salt salt to taste To be mixed into a topping 1/2 cup paneer (cottage cheese),crumbled 2 tablespoons chopped) coriander 1/2 teaspoon chaat masala Other ingredients oil for cooking This is a privileged section on tarladalal.

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Makes 4 pancakes. Ingredients 1/2 cup semolina (rawa) 1/2 cup curds 1/4 cup crushed peanuts 1/4 cup shredded cabbage 1/4 cup capsicum , cur into strips 1/4 cup carrots , cut into strips 1/4 cup bean sprouts 1/4 cup spring onion , sliced 1 teaspoon lemon juice 1 teaspoon Eno's fruit salt salt and pepper to taste Other Ingredients oil for cooking This is a privileged section on tarladalal.

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Serves 4 to 6. Ingredients For the batter 1 cup Bengal gram flour ( besan ) 1 1/2 tablespoons semolina (rawa) 1/2 teaspoon citric acid ( nimbu ke phool) 3 teaspoons sugar 1 teaspoon green chilli - ginger paste 1 1/2 teaspoons Eno's fruit salt For the tempering 1 tablespoon oil 1/2 teaspoon mustard seeds 1/2 teaspoon sesame seeds ( til ) 2 green chillies , chopped a pinch asafoetida ( hing ) For the garnish 1 tablespoon chopped coriander Method 1.

Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter. 2.

Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. 3.

When the mixture rises, pour it into a greased thali and steam for about 10 minutes. 4.

For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.

5. Cut into pieces and serve with green chutney.

Tips You can use 1 teaspoon of lemon juice instead of the citric acid crystals. Keep the steamer hot and add the fruit salt into the batter (less)

For the batter cup Bengal gram flour ( besan ) cup soya flour 1 tablespoons semolina (rawa) teaspoon citric acid ( nimbu ke phool) 3 teaspoons sugar 1 teaspoon green chilli - ginger paste 1 teaspoons Eno's fruit salt salt to taste For the tempering teaspoon mustard seeds ( rai ) teaspoon sesame seeds ( til ) 2 green chillies , chopped a pinch asafoetida ( hing ) 2 teaspoons oil For the garnish 1 tablespoon chopped coriander For serving nutritious green chutney Method 1. Mix together all the ingredients for the batter, except the fruit salt, using enough water to make a thick batter.

2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.

The mixture will rise immediately. 3.

When the mixture rises, pour it into a greased thali and steam for about 10 minutes. 4.

For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.

5. Cut into pieces and serve hot with nutritious green chutney.

Tips You can use 1 teaspoon of lemon juice instead of the citric acid crystals. Keep the steamer hot and only then add the fruit salt into the batter.

Nutritive values per serving : Carbohydrate Energy Fat Iron Protein 11.8 gm.

87 cal. 2.

8 gm. 1.

0 mg. 3.

7 gm (less)

For the batter cup Bengal gram flour ( besan ) cup soya flour 1 tablespoons semolina (rawa) teaspoon citric acid ( nimbu ke phool) 3 teaspoons sugar 1 teaspoon green chilli - ginger paste 1 teaspoons Eno's fruit salt salt to taste For the tempering teaspoon mustard seeds ( rai ) teaspoon sesame seeds ( til ) 2 green chillies , chopped a pinch asafoetida ( hing ) 2 teaspoons oil For the garnish 1 tablespoon chopped coriander For serving nutritious green chutney Method 1. Mix together all the ingredients for the batter, except the fruit salt, using enough water to make a thick batter.

2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.

The mixture will rise immediately. 3.

When the mixture rises, pour it into a greased thali and steam for about 10 minutes. 4.

For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.

5. Cut into pieces and serve hot with nutritious green chutney.

Tips You can use 1 teaspoon of lemon juice instead of the citric acid crystals. Keep the steamer hot and only then add the fruit salt into the batter.

Nutritive values per serving : Carbohydrate Energy Fat Iron Protein 11.8 gm.

87 cal. 2.

8 gm. 1.

0 mg. 3.

7 gm (less)

3 to 4. Ingredients 11/4 cups semolina (rawa) 2 cups buttermilk 1/4 cup boiled vegetables ( carrots , french beans , corn etc.

), finely chopped 2 teaspoons ginger -chilli paste 1 1 /2 teaspoon Eno's fruit salt 1 tablespoon oil salt to taste oil for greasing For the tempering 1 teaspoon mustard seeds ( rai ) 1 teaspoon sesame seeds ( til ) a pinch asafoetida ( hing ) 1 tablespoon oil This is a privileged section on tarladalal.com.

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