Dhokla

NYLON KHAMAN DHOKLA

A quick and easy version of the traditional khaman dhokla.


Cooking Time : 10 min.
Preparation Time : 5 min.

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.

Gujrathi cabbage stir fry

I was not a big fan of cabbage while growing up. But recently I have started liking it more and more. May it be simple cabbage upkari or cabbage vada, it tastes delicious. So when I buy cabbage, I make sure to make more than one type of dish with it, so that we don’t get bored of it.

Aruna sent me this recipe. She said she had learnt it from a Gujrathi friend. I tried it and it tastes very good. It is sweet from sugar, spicy from green chilies and sour from lime juice. It hadly takes 10mins to make.

Ingredients:
2 cups of cabbage cut into long pieces
3 green chilies
A pinch of asafoetida
1/2 tea spn mustard seeds
A pinch turmeric
1/4 tea spn garam masala
1/2 tea spn sugar
1 tbl spn lime juice
2-3 strands coriander leaves
Oil
Salt

Method:
Heat oil, add mustard seeds and When it starts popping, add the chilis and asafoetida. Add the cabbage, mix well. Add turmeric and mix well. Allow the cabbage to reduce a bit. After 5 min add the garam masala, salt and sugar.
The cabbage should not over cook. Add the lemon juice and coriander leaves.
Serve hot.

Serves : 2-3
Preparation time : 10mins

Toovar Ringana Nu Shak

Serves 4-6
Ingredients
Indian Eggplant 7-8 (as shown above)
1 pack frozen toovar*(pigeon peas)(don't get the one in the transparent bags
from the indian store)
4-5 tablespoon dhana jeeru
3-4 teaspoon red chili powder
2 teaspoon turmeric powder
2 teaspoon garlic masala
1 teaspoon garam masala
1 teaspoon jeera
pinch of asafoetida
1 teaspoon lemon juice

Take the eggplant remove the top green part and then slice it small-medium sized pieces.

Now take a pressure cooker add 2 teaspoon oil, let the oil heat and then add jeera once the jeera is heated and light brown add the asafoetida,turmeric powder, chili powder and immediately add the toovar. Then add garlic, dhana jeera, garam masala, and a little more than 1/2 cup of water and put the eggplant in the cooker.
Put the remaining masala (left from the eggplant stuffing) in it as well. Add salt and lemon to taste.

Let it cook for two whistles and reduce heat. Then let it whistle two more times and then turn off the heat.
Let the pressure cooker cool do not remove the steam by raising the whistle.
After opening you can cook it for a couple of minutes. garnish with coriander!
Serve with rice or roti/parathas. It is delicious.

Yumm Undhiyu

Surti Undhiyu

Prep Time : 20 mins; Cooking Time : 40 mins Serves: 5-6 servings

Ingredients
1 packet frozen Undhiyu mix(available at most Indian stores in season) or
½ cup surti papdi/Valor
1/4 cup Papadi na dana
½ cup raw banana unpeeled and sliced into thick circles
½ cup Yam chunks
1 cup small brinjals slit or regular brinjal cut into medium sized cubes.
3-4 medium sized russet potatoes cut into medium sized cubes(same size as all the veges)

For the Masala Paste:
½ cup coriander leaves
¼ cup fudina(mint) leaves
3-4 green chillies
1 small pieces of ginger
5-6 cloves of garlic
Salt to taste (carefully)
1-2 tbsp. sugar (as per taste)
2-3 tbsp yogurt
2 tbsp lemon
3-4 tsp undhiyu Masala from everest(available at Indian stores)

For methi ghatta:
1 cup methi leaves fresh/frozen (if not available use dried kasuri methi which works as a good substitute)
1 cup besan
1tsp dhana(coriander pwd)
2 tsp jeera pwd
1 tsp haldi pwd
1 tsp. red chilli powder
1 tsp grama masala pwd
1 tsp whole jeera
1 tbsp kasuri methi
1 green chilli finely chopped
1 tbsp coconut (optional)
Salt to taste

Method
For Methi muthias:
Mix all the above ingredients and make slightly stiff dough. Use oil to get smooth dough. Make small oval ball and deep fry the muthias till cooked thru and nicely brown. Strain and keep aside.

For Undhiyu gravy:
In a blender make a paste of the coconut, kotmir, fudina, green chillies, ginger, garlic and lemon juice and the Undhiyu Masala
Pressure cook all the vegetables except peas and padi for one whistle and take it off before it cooks. Dont let the veggies get mushy.
Take oil in a non stick pot and fry the above paste till oil separates. Add turmeric and hing. Then add all the veggies with peas and papdi. Cook for 10 mins at high heat and then add the masala and then again cook for low heat for 10 mins and now add the Muthiyas and again let it boil for10 more minutes. You can choose to let the water boil away or make the disy watery. Garnished with coriander or thin sev/coconut.
Serve with hot puris or rotis.

Gujarati Kadhi

Ingredients :

------> 1/2 Litre curd + add water

------> 2 tsp gram flour

------>2 tsp lal masala

------>1/4th tsp garlic powder

------->1/8th turmeric

------> salt acc to taste

-------> sugar

1) Put 2 tbsp oil and fry rai jiru and after sometime add kadhi patta.

2) Mix above mentioned ingredients in a bowl and mix properly so that lumps of gram flour mixes well. You can add water according to the thickness you want.

3) Taste the kadhi on the heat and adjust sugar and salt according the best taste.

4) Do not boil the kadhi. Just heat it so that every ingredient mixes well. If you plan to reuse after refrigeration take the kadhi seperately in a pot and boil only the kadhi you plan to eat instantly. Rest you can boil at the time of eating.

Bhindi Masala

Really simple and quick recipe

Ingredients:
Okra (bhindi)		1/2 kg
Tomatoes		3 (medium)
Onions		2 (large)
Green chillies		3
Cinnamon		1 piece
Cloves		3
Bay leaf		1
Ginger-garlic paste		1 tsp.
Red chilli powder		1 tsp.
Oil		2 cups
Garam masala powder		1 tsp.
Coriander leaves for garnishing
Salt to taste

Method:
1.	Cut the onions, tomatoes, okra & green chillies.
2.	Heat the oil in pan and add the okra pieces. Deep fry.
3.	Remove fried okra and place on kitchen tissue or table napkin so that excess oil is removed. Keep it aside.
4.	Heat 3 spoons of oil in a pan. Fry the cinnamon, cloves and bay leaf for 30 seconds. Now add onions, green chilli pieces and fry them until onions turn light brown.
5.	Add the ginger-garlic paste and fry for one minute.
6.	Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir twice or thrice to prevent the mixture from sticking to the pan.
7.	Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
	Garnish with coriander leaves and serve hot.

http://www.recipedelights.com/recipes/Contributors/BhindiMasala.htm