Instant Khaman Dhokla (Savory Gram Flour Steamed Cake)

Khaman Dhokla is a very popular Gujurati snack item. Almost everybody in my family likes it. Especially my mom-in-law. She loves it whenever I prepare the same for her ūüôā .

So, let us check out how I make it.

Ingredients Used:

  1. Besan (Gram flour) – 2 cups
  2. Curd – 1 cup
  3. Green chili – 2
  4. Ginger – 1 inch
  5. Fruit Salt (Eno) – 1 sachet
  6. Turmeric – 1/2 tsp
  7. Sugar – 2 tsp
  8. Salt – 1/2 tsp (can be adjusted to taste)
  9. Water – 1 cup approx
  10. Oil – 1 tbsp
  11. Dry roasted sesame seeds – 2 tsp (optional)

For seasoning:

  1. Mustard seeds – 1 Tbsp
  2. Asafoetida (Hing) – 1/4 tsp
  3. Curry leaves – 8 to 10
  4. Green chili – 1 (cut into small rounds)
  5. Water Р1/3 cup                                                                                                                                                       DSC04099

Method of Preparation:

  1. Wash green chili and ginger. Peel ginger and grind it along with the chilies to make a coarse paste.
  2. To the gram flour, add curd and mix properly.
  3. Then add water little by little till the mixture comes to a thick pouring consistency (like cake batter).
  4. To the batter add ginger-green chili paste, turmeric, salt, sugar and oil. Give a nice and gentle mix.
  5. Now keep this batter aside for at least 20 minutes.
  6. In the mean time, add water to the pot we are planning to steam in.
  7. Here I am steaming the dhokla in an idly pot. Keep a stand in the pot in order to separate dhokla pan from the bottom of steamer. And switch on the flame.
  8. Now grease the pan, in which you are planning to make the dhokla, with few drops of oil.
  9. Just before pouring the batter into the pan, add the eno fruit salt to it and mix gently to avoid any lumps. After adding fruit salt, the batter becomes plump and light. It helps the dhokla to rise.
  10. Now pour the batter into the pan and sprinkle the roasted sesame seeds on top of batter. Carefully place the pan in the steamer where the water is already boiling.


  11. Close the lid and let it be baked on a medium flame for minimum of 20-25 minutes.     DSC04117
  12. After 20 minutes, open the lid and check if the dhokla is cooked properly by inserting a toothpick in it. If the toothpick comes out clean, then our dhokla is cooked properly. If not, then close the lid again  and let it be steamed for another 4-5 minutes.
  13. Now take out the dhokla pan and let it cool down for about 15 mins. Then put it carefully on another plate upside down and demould  the dhokla with gentle taps on the pan.
  14. With the help of a knife, cut through the yellow sponge to make small squares.
  15. For seasoning, heat a small pan on flame. To it, add oil.Once oil is hot enough, add mustard seeds. Let the mustard seeds splutter. Then add curry leaf, asafoetida and green chili cuts. After that add 1/3rd cup of water and bring to a boil. Let it boil for one minute.
  16. Then add that seasoned water on top of our dhokla with the help of  a spoon so that all the pieces are moist.
  17. Let the pieces soak the moisture for few minutes and then relish the dhokla sponges. ūüôā ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†DSC04133

Paneer Tikka Masala

Contributed By Nibedita

Paneer tikka masala is definitely one of the favorite dishes of paneer (cottage cheese) lovers. This delicacy is relished by people from most of the parts of India.

Ingredients Used:

  1. Paneer (Cottage cheese) (cut into medium sized cubes) – 250 grams
  2. Green capsicum (cut into small pieces) – 1
  3. Medium sized onion – 1
  4. Medium sized tomato – 1
  5. Coriander powder – 2 Tsp
  6. Cumin powder – 1 Tsp
  7. Garam masala – 1 Tsp
  8. Oil – 1 Tbsp
  9. Green chili (for garnishing) – 1

For Marination:

  1. Thick curd (2-3 Tbsp)
  2. Tomato puree – 1 Tbsp
  3. Ginger garlic paste – 1 Tbsp
  4. Turmeric – 1/2 Tsp
  5. Red chili powder – 2 Tsp (according to taste)
  6. Kasuri methi (Dried fenugreek leaves) Р1 Tsp
  7. Salt (according to taste)

Method of Preparation:

  1. Mix all the ingredients mentioned for marination with the paneer cubes and keep in refrigerator for at least one hour.
  2. Peel and cut the onion. Grind it along with the tomato to make a paste out of it.
  3. Heat a pan on medium flame and pour one tbsp of oil on it.
  4. Once oil is hot enough, add the marinated paneer cubes to it. Stir fry until the cubes are slight golden brown.                                                                                                                         IMG-20160709-WA0005
  5. Take out the paneer cubes on another plate and keep aside. Now, these are called panner tikka.
  6. Now on to the pan, add rest one tbsp of oil. Add the capsicum to it, once the oil is hot enough.
  7. Stir nicely for 1-2 mins. Then add the onion-tomato paste to it and mix properly.
  8. Then add coriander and cumin powders to the curry paste. Mix everything and let it get cooked till the curry paste leaves oil. Keep stirring in between. At this stage, add more salt and red chili powder if required.
  9. Once oil starts to separate from the curry paste, add the paneer tikka cubes and give a nice mix.
  10. 2-3 tbsp of water can be at this stage. Keep stirring and mixing for another 10 minutes and our paneer tikka masala is ready. Garnish it with a slit green chili.                                                                                                             IMG-20160709-WA0012
  11. It goes well with paratha/roti/naan.


No Onion-Garlic Baigan Bharta (Savory Mashed Egg Plant)

This dish can be prepared in a jiffy without much hassle.

Ingredients Used:

  1. Egg plant (bottle shaped big one) -1
  2. Raw peanut – 10 to 12
  3. Vadi – 7 to 8
  4. Ginger paste – 1 Tsp
  5. Curry leaf – 5 to 6
  6. Panch Phutan – 1 Tsp
  7. Turmeric powder – 1 Tsp
  8. Red chilli powder – 2 Tsp
  9. Asafoetida – a pinch
  10. Salt – according to taste
  11. Cooking oil – 2 Tsp

Method of Preparation:

  1. Cut the egg plant lengthwise into two. Boil this in pressure cooker with little salt for one whistle over medium flame. After done, mash it and keep aside.  (The egg plant can also be charred, by directly keeping it over flame. Many swear by the taste of it. However I personally do not like the burnt smell. So I go by boiling.)
  2. Heat a pan and put  2 tsp of oil on to it. Once oil is hot enough, add the panch phutan. Once those start crackling, add asafoetida, curry leaf, raw peanut and vadi. Roast all these nicely.
  3. Once done, add the mashed egg plant, ginger paste, salt, turmeric and red chilli powder. Mix everything together and cook on medium flame for 5-8 minutes.
  4. Now our baigan bharta without onion and garlic is ready to be served. It goes well with rice/roti/paratha.                                                                                                                                      IMG-20160709-WA0015

Country Chicken Curry

Contributed By Nibedita

Country chicken is said to be tastier than broiler. (Difference between country chicken and broiler chicken)

Let us check out how this country chicken is cooked in Odisha.

Ingredients Used:

  1. Country chicken – 800 grams
  2. Bay Leaves (Teja patra) – 2
  3. Cardamom (Dalchini) – 2,3 small sticks
  4. Green cardamom (Choti Elaichi) – 1
  5. Black cardamom (Moti Elaichi) – 1
  6. Black paper corn (Golmaricha) – around 10 to 12
  7. Clove – 3 to 4
  8. Curry leaves – 5 to 6
  9. Dried red chilli – 3
  10. Medium sized onion – 3
  11. Tomato – 2
  12. Coriander powder – 3 Tsp
  13. Cumin powder – 1 Tsp
  14. Red chilli powder – 2 Tsp (according to taste)
  15. Pav bhaji masala – 1 Tbsp
  16. Turmeric powder – 1 Tsp
  17. Garam masala powder – 2 Tsp
  18. Ginger garlic paste – 2 Tbsp
  19. Salt – according to taste
  20. Oil – 3 Tbsp

Method of Preparation:

  1. Marinate the chicken with salt, red chilli powder, turmeric powder, pav bhaji masala and ginger garlic paste. Mix well and keep aside at least for 20 minutes.
  2. Dry roast cinnamon, green cardamom, black cardamom, pepper corn, cloves, curry leaves, bay leaves and red chili. keep aside and let them cool.
  3. Cut two medium sized onions and two tomatoes. Blend these to a fine paste along with coriander powder, cumin powder and the roasted ingredients in step 2.
  4. Straight cut one medium sized onion and keep aside.
  5. Take oil in a pan and add the cut onions once oil is hot enough. Fry till the onions are translucent and then add the marinated chicken pieces into it. Stir nicely and put the lid on. Cook on medium flame for 10 minutes.
  6. After 10 mins, open the lid and stir the chicken again. Now let it cook on low flame for 5 minutes.                                                                                                                                            12
  7. Now add the blended masala (made in step 3) and mix well. Keep the lid on again and let it cook for 15 more mins.
  8. After 15 mins take the lid out, add one glass of water and 2 tsp of garam masala powder and let it cook on medium flame for 10-15 mins.
  9. Now our country chicken curry is ready to be served with steaming white rice or hot phulkas.



Gond aur Saunth ke Laddu

Gond or Edible Gum (Tragacanth Gum) has medicinal properties in relieving joint related pain. Laddus (small roundels) made with Gond and Saunth (dried ginger powder) is generally given to new moms in order to relive body and joint pain. However this laddu can be prepared and had by everybody during cold weather to get rid of joint pain.


  1. Whole wheat flour – 1 cup
  2. Gond Р 1/4th cup
  3. Raisin – 1 1/2 fistful
  4. Dried ginger powder – 1/4th cup
  5. Jaggery powder – 1 1/2 cup
  6. Ghee – 2 Tbsp (can be taken more, but I like it to be less)

Any dry fruit of your choice can be added.


Method of Preparation:

  1. Place a frying pan or kadhai (preferably nonstick) on low flame.
  2. Put 1 tbsp of ghee on it.
  3. Once the ghee starts melting, add in half of the gond  in to it. The gond will start to puff up. Fry it over low flame, else the gond will become brown from outside and not be cooked properly.
  4. After the first batch of gond is fried properly, take it out on a plate and fry the remaining half. We are frying in two batches in order to allow the gond to puff up properly. It will look like the below image after frying.
  5. Now add in the raisins to the remaining ghee in the pan and roast. Take those out once they start swelling.                                                                                                                         WP_20160702_015
  6. Now add remaining ghee in the pan and also the wheat flour to it.Roast the flour till it becomes brown and then take out on a plate.
  7. Then add the dried ginger powder to the pan and saute for few seconds. Now take this out in another bowl.
  8. Now add the jaggery powder to the pan and let it melt on a low flame.                                WP_20160702_032
  9. In the mean time, grind the raisins to a coarse paste and pound the fried gond to a coarse powder.
  10. After the jaggery is melted completely, add the roasted flour, ginger powder, raisin paste, gond powder to it and mix properly. Keep the flame low.
  11. Once everything is mixed properly, take small amount of it and roll to round shaped laddus with the help of both the palms. Be careful as the mix will be hot. Also roll it when it’s hot/warm, else it will be difficult to bind the mixture.

    In my case, I could not make perfect rounds as the mixture was hot and took pics like this only. ūüôā

Please try it out and pour in your suggestion and feedback.



Jhatpat Tofu Curry Desi Style

It was a tiring day. I returned from work and there waiting for me was a big-big task, ‘dinner preparation’. And I was in no mood to grind/make masala paste or follow any elaborated method of cooking. Then I found a packet of Tofu lying on the shelf of my refrigerator. So, thought of preparing something that would be easy and fast without much hassle. And voila… it turned out to be a delicious one.

So, here I am sharing my recipe with you all. Please try it out and let me know your feedback and suggestions.


As this recipe is a hassle free one, almost all ingredients that I have used here are of packed/frozen kind.

  • Tofu, cut into small cubes – 200 gms.
  • Capsicum/Green bell pepper, cut into small sqares¬†– 2
  • ¬†Frozen green peas – a fistful of
  • Tomato puree – 3 Tbsp
  • Coconut milk – 4 Tbsp
  • Kasuri methi (Dried fenugreek leaves) – 1 Tbsp
  • Kashmiri red chilli powder – 1 Tbsp (can be adjusted to taste)
  • Turmeric – 1 Tsp
  • Cumin powder – 2 Tsp
  • Coriander powder – ¬†3 Tsp
  • Salt – to taste
  • Garam Masala – 1 Tsp
  • Oil – 1 Tbsp
  • Water – 2 Cups

Method of Preparation:


1. Heat oil in a kadhai/pan.


2. Once the oil is hot enough, add tofu cubes, green peas and the capsicum squares to it.           3. Toss everything together until the tofu pieces are slight golden brown and the capsicum pieces are slightly tender.



4. After that, add in salt, red chilli powder, coriander powder and cumin powder. Mix thoroughly.


5. Once all the spices are mixed properly, crush the kasuri methi with your palms and add to the curry along with the garam masala. (I know many who like to add these two at the end of curry preparation. But I like to add those at this stage only in order to avoid the strong or raw smell)


6. Saute nicely all the spices added. (At this stage also, it can be served as a side dish along with roti/paratha.)


7. Now add to it the tomato puree and mix well.


8. Then lower the flame and add coconut milk to it.


9. Add two cups of water and simmer for 10-12 mins.


10. Here is our hot and delicious jhatpat tofu curry in desi style is ready to be served with the bread/rice of your choice.




Kokum Sharbat

Kokum (Garcinia Indica)  fruit is widely used in Konkani and South Indian food. Mostly it is used as a souring agent in food items (same as Tamarind). Kokum sharbat is a drink that has cooling properties when consumed.


  • Kokum – 100 gms
  • Sugar – 4-5 tbsp (can be adjusted to taste)
  • Black Salt – Adjust to taste
  • Black Pepper Powder – Adjust to taste
  • Roasted Cumin Powder –¬†Adjust to taste
  • Mint Leaves – For garnishing

Method of Preparation:

  1. Soak kokum in water for 20-25 mins.
  2. Blend soaked kokum and sugar along with 1/4th cup of water till fine paste. WP_20160612_006
  3. Strain if the paste is not fine. For me, it was a very fine paste. So straining was not required.
  4. Then add 1/2 tsp of black salt, 1/2 tsp of black pepper powder, 1/2 tsp of freshly ground roasted cumin. Quantity of these items can be adjusted to taste. WP_20160612_010
  5. Pour 1-2 tbsp of this concentrate in to serving glass. Add chilled water to it.

  6. Garnish with fresh mint leaves.
  7. Serve chilled.                                                                                                                                              kokum sharbat


Note: This concentrate can be stored in refrigerator for almost over a week.

Please try the recipe and let me know your feedback and suggestions.