Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice


Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods


Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Indian Recipe : Dal Chokha-Na Dhokla

This recipe is from Gujarat , India

Ingredients:

  • 3 cups rice
  • ¼ cup moong dal (green gram - split)
  • ¼ cup chana dal (bengal gram - split)
  • ¼ cup arhar dal
  • ¼ cup urad dal (black gram - split)
  • 2 cups warm water
  • 4 tbsps curd
  • ¼ tsp soda bicarbonate
  • 2 tbsp oil
  • 8 chilies
  • A small piece of ginger
  • Red chili powder
  • A pinch of asafetida
  • Turmeric and salt to taste
  • A small bunch of coriander leaves

Directions:

  1. Wash and pick rice and dals. Spread them together on cloth and sun dry them. Grind them to a coarse flour, like semolina.
  2. Blend warm water and curd in a bowl and add this to the flour. Mix well and cover tightly. Set aside for 6 to 8 hours.
  3. Grind chilies and ginger together to a paste. Add this paste and other remaining ingredients to the fermented mixture and mix well.
  4. Pour a cupful of batter immediately onto a greased thali.
  5. Sprinkle chili powder and steam for 15 minutes. Steam remaining batter in similar manner.
  6. When cool, cut into squares and place on a serving dish.
  7. Garnish with chopped coriander leaves and serve.

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes

GO TO TOP


 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
buy from China
DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2013 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.