juice – Mad About Cooking

Orangey Besan Dhokla | No Sugar | Healthy Breakfast Recipe

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. Dhokla can be eaten for breakfast, as the main course, as a side dish, or as a snack. Being steamed besan dhokla is healthy and nutritious too. It is my favorite breakfast.

Made from besan this dish is nutritious, low calorie, protein-rich recipe ideal for breakfast or snack time. But this Dhokla is little different. It’s Sugarless. Generally, we add sugar to make dhokla little sweet. So I replace sugar with orange juice or mousambi juice. It makes dhokla tastier and healthier.

Ingredients:

For Besan Dhokla:
Besan – 1 cup
Curd – 1/2 cup
Water – 1/2 cup
Eno or Baking soda – 1 tsp
Turmeric – 1/2 tsp
Juice of one lemon
Salt to taste

For Tempering:
Mustard Seeds or Rai – 1/2 tsp
Oil – 1/2 tsp
Water – 1 cup
Green chilli – 3
Lemon juice – 1 tbsp

Fresh orange juice – 1 cup
1/2 cup Pomegranate for garnishing

Method:

Mix all above Dhokla ingredients except Eno and keep aside for 10 minutes.
Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
Pour Dhokla batter into greased pan and steam for 15-20 minutes.
Check with a toothpick if it comes out clean then it’s done. Allow dhokla to cool completely.
Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add chopped chilies.
In bowl mix water, lemon juice and add this mixture to tempering and boil for a minute.
Then pour this hot mixture over steamed besan dhokla.
Keep aside for 10 minutes. After 10 minutes add fresh Orange juice and serve immediately.

Tip :

Add juice just before serving.
Mosambi juice gives more sweet and tangy taste.

Tuesday Tip | Squeezing Citrus Fruits : Trick to get more juice ? | Microwave Method

Juicing isn’t exactly difficult, but if you want to get the most out of your citrus fruit and your money – as possible, here are a few kitchen tricks to make sure you never waste any.

Fresh juices are packed with soluble fiber, vitamins, and minerals that are easily digestible and quickly absorbed. Drinking a glass a day will boost your health, give you more energy, detoxify your body. Fresh juice makes citrus fruits like lemons, limes, and oranges are the most often used fruits in drinks.

There are several different ways you can get fresh juice from citrus fruit and it takes just a few minutes. There’s nothing better than a glass of freshly squeezed orange juice. But it’s often not that easy to extract all the juice, and squeezing oranges can quickly become a muscle-building exercise.

Orange juice is one of the best known and preferred beverages around the world. It is incredibly accessible and easy to make, as you only need to squeeze a few fresh oranges. This fruit’s sweet and citrus taste makes it the perfect refreshing drink for hot summer days.

Rolling the citrus fruit on a firm countertop is the most common method for juicing. By rolling it will break the membranes around the capsules in the fruit’s flesh that hold all of the juice. Today I am sharing the easiest method how can you get maximum juice – Microwave Method. Microwave orange for a few seconds before juicing and done.

Allowing orange to reach room temperature before juicing will significantly increase the juice yield. If you refrigerate orange, set it out for at least thirty minutes.

For a quick warm-up, cut oranges and arrange them on a microwave-safe plate. Microwave for 20 seconds and it is done !!

Freshly squeezed orange juice has will find their way into countless drink recipes and the best part no need to add sugar while making smoothies. Besides smoothies, you can use orange juice in baking as well.

Orange juice adds a welcome tang that complements either sweet or savory dishes. Some of my favorite recipes with orange juice – Strawberry Orange Smoothie, Orange Kiwi Popsicles, Orangey Besan Dhokla, Orange Lemon Glaze, Orangey Poha, Eggless Whole Wheat Orange Carrot Dry Fruit Cake, Sunshine Smoothie, Kiwi Apple Orange Smoothie.

Cantaloupe Apricot Smoothie | No Sugar Summer Drink

This orange summer juice is a healthy treat you can have any time of day. This drink is packed with nutrition and it has a natural sweetness from Cantaloupe. It is loaded with dietary fibers, vitamins and other essential minerals like iron, potassium almost everything you need to start the day.

Cantaloupe which also known as ” KHARBOOJA” is loaded with all the essential nutrients that are required for a healthy lifestyle. Just one cup of cantaloupe contains around 50 calories and 90% water. Moreover, the fruit is packed with sufficient amounts of potassium, beta-carotene, folic acid, magnesium, dietary fiber and many antioxidants.

Apricot is rich in vitamins like beta-carotene, Vitamin A, and K. It is rich in minerals like iron, potassium, manganese, magnesium, phosphorus. It is also a good source of antioxidants, dietary fiber. This smoothie contains NO ADDED SUGAR. It’s naturally sweetened with ripe cantaloupe.

Ingredients:
Cantaloupe – 1 medium ( Peeled and cut into cubes)
Apricot – 4 (Deseed and cut into small pieces with skin)
Ice cubes

Method:

Put all the ingredients in the blender and mix until well combined. Serve chilled.

Chukandar Anar Dhokla (Beetroot Gram Flour Steamed Cake With Pomegranate Juice) | Iron Rich Breakfast

Chukandar Anar Dhokla is a regular besan dhokla recipe with an addition of beetroot and pomegranate juice. Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. This time I wanted to try beetroot with besan or chickpea flour and it came out very well.

Some time back I shared Orangey Besan Dhokla with orange juice this time replaced orange juice with fresh pomegranate juice. It tastes delicious and sweet with no sugar added to this recipe.

Ingredients:
For Dhokla:
Besan – 1 cup
Rava – 4 tbsp
Curd – 1/4 cup
Beetroot Puree* – 1 cup
Oil – 1 tsp
Eno – 1 tsp
Juice of one lemon
Finely chopped green chili – 1
Salt to taste

For Tempering:
Mustard seeds (small) – 1/2 tsp
Curry leaves – 5
Sesame seeds – 1 tbsp
Oil – 1/2 tbsp
Water – 1 & 1/2 cups
Finely chopped green chili – 1
Lemon juice – 2 tbsp

Fresh Pomegranate Juice – 1 cup

Method:

Mix all dhokla ingredients except Eno. Keep it aside for 10 minutes.
Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
Pour prepared batter into the greased pan and place it on the stand inside the kadai.
Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
Switch off the flame and allow dhokla to cool completely.
Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.
For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add curry leaves, chopped chilies, and sesame seeds.
Add 1 & 1/2 cups of water to tempering and allow mixture to boil for 2 minutes.
Switch off the flame and add lemon juice. Mix well.
Then pour this hot mixture over steamed dhokla.
Keep aside for 10 minutes. After 10 minutes add fresh Pomegranate juice and Green chutney. Serve immediately.

Tips:

For Beetroot Puree:

Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot.
Cut boiled beetroot into small cubes and grind with 1/2 cup of water.
Make a smooth puree. It yields 1 cup of beetroot puree.

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