The Gujarati delicacies have always impressed me. I love devouring the succulent pieces of Dhokla. Recently I learnt how to prepare these lovely snacks. Here I plan to share with you the recipe for Khaman Dhokla. It will take you barely half an hour to prepare this lovely snack. Here is how you must go about it.
- Gram Flour- 1 Cup
- Water- ½ Cup
- Curd- ½ Cup
- Sugar- 1 tsp
- Ginger- 1 inch piece
- Salt- As Needed
- Lemon Juice- 1 tsp
- Eno Fruit Salt- 1 ½ tsp
- Turmeric Powder- A Small Pinch
- Coconut Grated- For Garnishing
- Coriander Leaves- For Garnishing
- Mustard- ¾ tsp
- Oil- 1tsp
- Asafoetida- ⅛ tsp
Method Of Preparation
1. In a mixer, grind ginger, green chilli and a little amount of water.
2. Take the gram flour in a bowl and mix the ginger chilli paste, water and curd. Make a fine paste.
3. You may also add lemon juice,turmeric, sugar and salt to this paste. Stir well and keep aside.
4. Take a flat bottomed pan and thoroughly grease it with oil. It would be ideal to select the cooker for this purpose.
5. Just before you are about to steam the mixture, stir in the Eno salt.
6. Steam the mixture in the pressure cooker for 10-12 minutes.
7. You may use a knife to check whether the Dhokla is perfectly done.
8. Remove it and let it cool for roughly five minutes.
9. Now you may invert the Dhokla to a plate and cut into the desired shape.
10. Temper with oil, mustard and asafoetida.
11. Garnish the pieces of Dhokla with coriander leaves and grated coconut.
Khaman Dhokla | Image Resource : foodindiablog.com
The delicious Dhokla is ready for you to gulp down. You can have it with coriander chutney or mint chutney.
Sweets at my home are integral part of our perfect three course meal on weekends. Recently my aunt visited our place for vacation. My kids where so delighted – Not to see her but more for the sweets she had bought. Well they do love her as we all know how kids are too fond of presents for themselves. They just relished the taste of this crunchy circular layered sweet with pista flakes on top and demanded to learn it.
Luckily my aunt knew this eastern dessert and shared here secret recipe. To me exchanging your knowledge opens wide avenues to gain it too. So here I am sharing the recipe to make Mitha Khaja. A healthy dessert made from jaggery and flour with little dry fruits on top.
½ cup – jaggery
1½ cup of – White Flour
½ tsp cardamom powder
1 tbsp. Ghee, Pista Flakes
½ ltr Ghee for frying
1 cup water
Mitha Khaja | Image Resource : youtube.com
Preparing the dish:
Make jaggery water first. Take a pan, pour water and add jaggery. Let it boil until the jaggery dissolves then turn off the flame and strain the water.
Make a dough by using the white flour, adding cardamom powder, ghee and knead the mixture into a soft dough using the jaggery water.
Then divide the dough into 20 equal parts and knead each with your palm into a long flat tail.
Then start rolling each part into a circle, slit the sides on both parts with a knife and stock them under a clean white cloth for an hour until they are dry.
Then later fry it in ghee on a low flame till the dough becomes golden brown.
After frying keep the Mitha Khaja out for a while till its crisp then store in an air tight jar.
Remember while serving garnish with pista flakes.
Do let me know you valuable feedback and experience. Take care buddies.
Benaras is a great city that has a lot of cultural significance. It is referred to as Kashi or Varanasi and is a holy city of the Hindus. Here I wish to share with you a recipe from the Banaras kitchen. Check out the quick and easy recipe for Malai Palak Paneer.
Tender Spinach Leaves- 2 Cups
Paneer/Cottage Cheese Cubed- 200gms
Finely Chopped Garlic- 2 tsp
Sliced Onions- 1 Cup
Red Chilly Flakes- 1 tsp
Chopped Green Chillies- 1tsp
Butter or Ghee- 1 tbsp
Whole Cumin Seeds- 1 tsp
Fresh Cream- 2 tbsp
Freshly Milled Pepper Corns- 1tsp
Freshly Grated Nutmeg Powder- ⅕ tsp
Salt- to taste
Method Of Preparation
1. First heat ghee/butter in a pan. When it gets heated, add cumin seeds.
2. Once the cumin seeds crackle, add the chopped garlic.
3. When the garlic turns light brown, proceed to add sliced onions and green chillies.
4. Add milled pepper and saute till the onions are light brown.
5. Keep on low flame, add paneer and roughly chopped spinach. Mix well and wait till the spinach wilts.
6. Add red chilly powder and stir well so that the flavour seeps in.
7. While adding paneer, keep the flame low so that the paneer does not stick to the base.
8. Pour in fresh cream and nutmeg powder. Mix well and cook for a few minutes on a low flame.
The dish goes best with chapatis or naan.
Malai Palak Paneer | Image Resource : coconutcraze.wordpress.com