Dhokla

Yet another Buttu Mashi recipe

• Moong dal-1/2 cup
• Urad dal-1/4 cup
• Toor dal- 1/2 cup
• Chana Dal-1/2 cup
• Rice -3 cups
• ginger paste-1 tsp
• sugar-1/4 tsp
• 1/4 tsp Eno

Soak all overnight or 8 hours.Blend in grinder using yogurt instead of water to thin it out. When ready add salt, ground ginger, sugar,and Eno. With each batch spray pan with PAM . Pour batter 1" thick and steam for 15-20 mins. When done( it should spring up when touched) give tadka of mustard, hing, red chillies.

Meanwhile mix 1 cup water, 1 tsp lemon juice and 4 tsp sugar. Add to dhokla and place garnish of tadka and fresh cilantro over it. Enjoy warm with cilantro chutney or imli chutney.

Buttu Mashi's Carrot cake

My resolve in 2011 is to eat healthy, and so the first recipe for this year are two dishes that can be eaten guilt free. This was Mashi's recipe. She has taught me so many tips to cooking quickly, and so I thought I must put it down here so that her legacy continues.

To make cake you will need

• 3 cups shredded carrots
• 2 cups flour
• 4 eggs ( could use 3)
• 1.5 -2 cups sugar
• 1 cup vegetable oil
• 1tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon pwd
• optional raisin and walnut( 1/2 cup each)

In a large mixing bowl mix flour, sugar,baking powder,baking soda and cinnamon . Add oil , carrots and eggs. Beat well and bake at 350 degrees for 30-35 mins