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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 🙂 .

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 – 1/3 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. 🙂                                                                                                                                                                      DSC04133
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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

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.

Ingredients:

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:

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1. Heat oil in a kadhai/pan.

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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.

 

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

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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)

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

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

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

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

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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.