Sunday, August 23, 2009

Khaman Dhokla: A Gujrati speciality

Khaman Dhokla: A Gujrati speciality
Khaman and Dhokla are actually two different Gujrati snacks, using two different kinds of batter. But here I’m sharing with you my mom’s Khaman recipe. I love Khaman dhokla since I was a little kid. It can be served as anytime snack. You can make it non-spicy and kids love it too. 

For Khaman Dhokla (4 servings)

Chick pea flour [Besan]– 1 cup
Citric acid crystals or Eno Fruit salt-1 tsp
Lime juice-3 tbsp
Cooking oil –2 tbsp
Water-1 cup
Sugar-1 tbsp
Cilantro leaves – ½ cup leaves [finely chopped]
Mustard seeds – 1 tsp
Green chilies – 2
Curry leaves – 5-6
Sesame seeds [Til] –1 tbsp
Salt as per taste

  • In a large bowl, mix together besan, salt, sugar, oil,  lime juice and water. Add little by little water to the mix and make it a smooth batter.
  • On the stove, in a large vessel, add 1 cup of water and turn the heat on. It starts producing steam.
  • Meanwhile, add Eno fruit salt to the batter and pour it in 2 greased shallow dhokla plates and top it off with the sesame seeds.
  • Steam the khaman covered for 10-12 minutes.
  • When khaman is cooked well, take the khaman plates out to cool down for 15-20 minutes.
  • For tempering, in a pan, heat cooking oil and add mustard seeds. When it starts splattering, add green chilies and curry leaves and vegetables. Sauté for 3-4 minutes.
  • Cut the khaman in the plate diagonally.
  • Now pour the tempering on the warm khaman dhoklas. Garnish it with chopped cilantro.
    Serving Suggestions:
    Enjoy warm Khaman Dhokla with green cilantro chutney and tamarind chutney.

    Monday, August 17, 2009

    Healthy Vegetable Idli (Veggie Rice cakes)

    Healthy Vegetable Idli (Veggie Rice cakes)
    Idli is one of the healthiest southern Indian breakfasts. Plain Idli is great but with vegetables it is awesome. It can be served as a breakfast, evening snack or as a meal with sambhar and chutney. Idli is soft and easy to eat so kids love it too.

    Ingredients: For Vegetable Idli (4 servings)
    Idli batter – 4 cups
    Vegetables – Carrot, cabbage, green beans [shredded] -1.5 cups
    Tomato- 1 thinly sliced [Round]
    Cashews – ½ cups
    Cilantro leaves – ½ cup leaves
    Mustard seeds – 1 tsp
    Green chilies – 2
    Curry leaves – 5-6
    Cooking oil – 1 tbsp
    Salt as per taste

    • Prepare Idli batter as usual or buy it from any Indian grocery store.
    • In a pan, heat cooking oil and add mustard seeds. When it starts splattering, add green chilies, curry leaves and vegetables. Sauté for 3-4 minutes. Do not cook the vegetables completely as they will be cooked later with the idli batter.
    • Add salt to the vegetables and cool it for few minutes.
    • Add the vegetables to the Idli batter and mix well.
    • For making Idlies, grease the Idli molds and arrange tomato slices in some of the molds, or cilantro leaves or cashews. Now pour the idli batter in each mold and steam it.
    • Once the Idlies are cooked, keep the molds aside for few minutes to cool down and then gently take the idlies off the mold and flip them. Arrange the vegetable side up in the serving plate.
      Serving Suggestions:
      Enjoy warm Idlis with green cilantro chutney or coconut chutney and sambhar.

      Thursday, August 13, 2009

      Pav Bhaji : An authentic street food

      Pav Bhaji
      “Pav” is a kind of soft bread which is accompanied by “Bhaji” i.e. a kind of mix vegetable. It is spicy and tangy. Pav bhaji is one of the most popular Indian street foods. Every pav bhaji has a unique taste. I’m sharing my version with you. Hope you like it.

      Ingredients: For Pav Bhaji [6 servings approx.]
      Gobhi (Cauliflower)-1/2  cut into florets(not too small)
      Potatoes – 2 (peel and cut into halves)
      Green bell pepper- 1 chopped
      Carrots – 3 medium [cut into chunks]
      Peas  – 1 cup
      Onion -1 chopped
      Fresh chopped Garlic -1/2 tbsp
      Fresh chopped Ginger – ½ tbsp
      Tomato – 1 medium (finely chopped)
      Tomato puree – 2 tbsp
      Green chili – 1 (cut into 4 pieces-lengthwise)
      Cilantro -1 tbsp(finely chopped)
      Olive oil – 2 tbsp
      Butter – 2 tbsp [optional ]
      Pav [Bread] – 20 pieces approx.

      Dry Spices:
      Cumin seeds – 1 tsp
      Mustard Seeds -1 tsp
      Asafoetida (Hing) powder -1/4 tsp
      Turmeric powder-1/2 tsp
      Red chili powder – 1 tsp
      Coriander powder – 1 tbsp
      Garam masala powder – ½ tsp
      Pav bhaji masala – 1 tsp
      Salt as per taste


      • Cut the Gobi into florets and wash thoroughly. Keep in a colander for few minutes to drain all the water from the florets. Peel and cut potatoes as directed and keep aside. Cut bell pepper and carrots as directed.
      • In the pressure cooker, cook potatoes, cauliflower, carrots and peas for 15 minutes with ½ cup of water. Mash the vegetables roughly.
      • In a pan, heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add chopped onions to it. Sauté for 2 minutes add chopped green chilies. Sauté for another 2-3 minutes, add chopped garlic and ginger mix well. Turn the heat to medium-low for 2 minutes. Add chopped tomatoes and keep sautéing till the tomatoes are cooked. Add tomato puree and chopped bell pepper. Cook for 5 minutes.
      • Add mashed vegetables to the pan. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder and salt). Mix well. Keep it half covered for few minutes and then mix again. Add pav bhaji masala for the perfect aroma.
      Garnish with chopped cilantro, a lime wedge and finely chopped sweet onions.
      Enjoy hot with pan toasted fresh pav[bread] and butter.

      Wednesday, August 5, 2009

      Moong dal vada

      Moong dal vada
      Moong dal vada or Moongode is a Rajasthani dish. I make this as an appetizer or a side dish. It is a great tea-time snack. Kids like it too.

      Ingredients:For Moong dal vada (6 servings)
      Moong dal (yellow) – 3 cups
      Onion – 1 medium [finely chopped]
      Cumin seeds – 1 tsp
      Asafoetida powder- 2 pinches
      Freshly grounded black pepper – 1 tsp
      Green chilies – 2 [finely chopped]
      Cilantro – ½ cup [finely chopped]
      Ginger – 1 tbsp [finely grated]
      Cooking oil to fry
      Salt as per taste

      For Garnish/ Condiments:
      Chaat Masala – 1 tsp
      Tamarind Chutney –1 cup
      Green Chutney – 1 cup

      • Wash moong dal thoroughly and soak it in water for 6-7 hours.
      • Grind soaked dal with using very little water. Add asafoetida powder, cumin seeds, black pepper and salt. Add chopped onions, ginger, cilantro and green chilies to the batter. Mix the batter for few minutes. It will incorporate some air to the batter and make it light.
      • Heat cooking oil for frying the vadas.
      • Take small marble size batter and fry it in the oil. Repeat till all the vadas are done. It should be golden and crispy.
      Serving Suggestions:
      Serve warm and crispy with a cup of tea, coffee or lemonade. Serve with green chutney and tamarind chutney.