How to make Khaman Dhokla

Khaman dhokla is a savory steamed item like idli made from besan. I love the tangy sweet flavour of this dish! It is a rather filling snack and is popular as a Gujarati dish. The recipe that I am going to write down is an instant one. Since, the time I have made this on my own it has become my favourite snack. Initially, I heard from a lot of people that it is difficult to make but when I tried it this way, it was a piece of cake, quite literally. So go ahead and try it today!

Ingredients:

  • 1.5 cups besan/gram flour
  • 1 tbsp rava or semolina (optional)
  • 3 tsp ginger-green chili paste (You may use  a whole chili and ginger and grind it together with the batter in a mixer)
  • 1 sachet of regular eno (for 1 cup of besan) or fruit salt or ½ to ¾ tsp baking soda
  • 2 to 3 pinches of turmeric powder (very little. it reacts with the soda or fruit salt and turns red)
  • a pinch of asafoetida (optional)
  • Salt or as required
  • 1 tsp lime juice
  • 1 cup water (adjust the water according to the requirement) or you can use ready made diluted buttermilk
For tempering:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp white sesame seeds (optional)
  • 1 sprig curry leaves, about 8 to 10 curry leaves
  • 1 green chili, chopped (optional)

Sugar syrup:

  • 1 tsp lime juice
  • 2-3 tsp sugar
  • 1 glass water

How to make:

First prepare the batter –

  1. Grease a steamer pan nicely with ¼ to ½ tsp oil. Dhokla will come out as a cake only if the pan is greased properly.
  2. Take 1.5 to 2 cups besan or gram flour in a mixing bowl or pan.
  3. Add 2 to 3 pinches of turmeric powder, a generous pinch of asafoetida, 1 tsp lime juice, ginger, green chilies and salt in a mixer along with the besan. Add a little diluted buttermilk.
  4. The batter should be thick yet free flowing. the amount of water/ buttermilk required depends on the quality of flour, so add as required.
  5. Stir and then add 1 tbsp rava or sooji if you think the batter is too runny. Rava will soak some water. Stir so that there are no lumps.
  6. Bring to a boil 2 to 3 cups of water in a steamer. Keep the pan in the steamer for a while so that it heats up as well.
  7. Add fruit salt / baking soda to the dhokla batter. It will fluff and foam will form. Baking soda gives the soapy aroma if used in excess and the dhokla makes you feel uncomfortable behind your throat. So I prefer Eno /Fruit salt.
  8. Stir quickly. The fruit salt should be mixed evenly with the batter. Make sure the texture is not uneven.
  9. The batter would froth and become bubbly. You will quickly have to pour it in steamer pan.
  10. Your dhokla is now ready to be steamed.
  11. Leave it for 15-20 mins. Check once in 15 mins by inserting a toothpick. If the batter sticks to the toothpick steam it a little longer.
  12. Once, it is perfectly steamed, take it out of the steamer. Take a small knife and gently slide along the edges and turn it on the plate. It should look like a cake. Cut it in squares.
  13. Make sugar syrup by adding water sugar and lemon juice. Slowly pour it over dhokla. It will take in water. After sometime, add some more.

Tempering:

  1. Heat oil and add mustard when the oil is heated.
  2. Add cumin, curry leaves, green chillies and sesame seeds (til)
  3. Once done, pour it on the dhokla.
  4. You may garnish it with coriander leaves and grated coconut

There is a recipe to make the dhokla in microwave as well but I have not tried it. You can check this website for recipe.

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Tomato Paneer – A low fat paneer recipe that is worth every calorie!

A milky concoction of cottage cheese chunks, tomato puree, a pinch of sugar and mild spices, all tossed together in olive oil.

Took this recipe from NDTV Cooks. It is one good recipe!! Sadly there are no measurements in this one.

Key Ingredients: Cottage CheeseOlive OilCumin SeedsStar AniseGingerGarlicCapsicumTomato PureeSaltSugarGaram MasalaCoriander LeavesMilk

”  In a pan add olive oil, zeera, star anise, ginger-garlic paste.

Add the diced capsicum. Saute for 1 minute. (You can saute it for longer in case you do not like your capsicum too crunchy.)

Add tomato puree. Add salt, garam masala and sugar. Cook till it leaves oil on the sides.
Add milk. Mix well. Add the paneer cubes. Let it cook for 2 minutes on low flame. Do not over cook the milk as it can curdle.

Garnish with coriander leaves and serve.

Note: Paneer cubes can be grilled on a non-stick tawa till light brown before adding to the base. You can also add a split green chilli to increase the heat of the dish in step number 3. ”

Let me not forget to mention, “No Onion”! Suitable for Jain friends and people who are fasting on a religious day. You may avoid garlic and this might still taste great.

Courtesy: http://cooks.ndtv.com/recipe/show/tomato-paneer-351812

 

Tomato Paneer

Garlic Vegetable Soup

I always used to wonder how they make Knorr soups so delicious. I was sure it is some kind of unhealthy taste maker. There is also a lot of cornflour in these soups. I also thought that I can never make anything equivalent to it at home. Until I found this recipe. This can beat any Knorr or Maggi soup.

Ingredients:

  • 1 cup finely chopped mixed vegetables
  • 2 tsp finely chopped garlic
  • 1/4 cup chopped onions
  • 2 tbsp quick cooking rolled oats
  • 1 tsp oil (optional)
  • salt and black pepper (kalimirch) powder to taste
  • Water (enough to cook vegetables and still have some water content left)
  • 1/2 tsp Chaat Masala

Coriander for garnish

Method

  • Heat the oil in a pan, add the onions and garlic and sauté till the onions are translucent.
  • Add the vegetables and sauté for a few minutes.
  • Add 2 cups of water and salt and pepper. Allow it to come to a boil and simmer till the vegetables are tender.
  • Add the oats and simmer for another 5 minutes.
  • Serve hot garnished with the coriander.

You can also cook this in Microwave oven. Mix all the ingredients mentioned and put it in the microwave oven. Keep on low heat and keep checking that it doesn’t overflow.

Best recipe for people who are on diet.