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
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, limejuice 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.
Enjoy warm Khaman Dhokla with green cilantro chutney and tamarind chutney.
Aloo Patties [Fried potato balls]
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Zaykedar Bharwan Mirch (Stuffed Indian chilies)
I was thrilled to see these gorgeous long green chilies at our local Indian store. I immediately thought about my next recipe for the blog. After a long time, I have tasted these bharwan mirch. And it was truly awesome. So how can I not share the recipe with you? Hope you enjoy it as I did.
For Zaykedar Bharwan Mirch [6 servings]
Green long Mirch [chilies] – 4 big ones
Potatoes – 2 medium size
Besan (Bengal gram flour) – ½ cup
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Olive oil – 4 tbsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Amchur powder(dried mango powder) – ½ tbsp
Kitchen King masala – 1 tsp
Salt as per taste
- Wash and dry green mirch. Make a slit lengthwise in the mirch and remove all the seeds.
- Boil and peel potatoes and keep aside.
- In a pan heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add boiled potatoes and mash it. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes.
- Add one spoon at a time besan to the potatoes and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix well and cook for a minute. Stuffing is ready.
- Take the stuffing off the flame and cool it down.
- Preheat oven at 375 degrees for bake.
- With the help of dry spoon fill up the mirch with stuffing. Arrange stuffed mirch in an oven proof shallow pan, drizzle 1 tbsp vegetable oil and bake it in the oven for 15 minutes. Keep checking few times.
Once done, enjoy with fresh roti or paratha.
Chili Paneer [Spicy cottage cheese and green bell pepper]
Simply flavorful and yummy Indo-Chinese entrée. My son, Sohum’s all time favorite food. This recipe calls for some heat, which adds the unique flavor to the recipe. So don’t worry and try it 🙂 .
For Chilli Paneer [6 servings]
To make paneer batter:
Corn flour – 1.5 tbsp
Maida (All purpose flour) – ½ tbsp
Black pepper -1 pinch
Salt to taste
Oil for frying paneer-2 tbsp
For Chili Paneer:
Paneer (Indian cottage cheese) – 1 lbs, cut into thick long strips
Sweet Onion – 1 Medium size, cut into squares
Capsicum (Green Bell pepper) – 1 cup, cut into squares
Ginger- 1 tbsp minced
Garlic – 1 tbsp minced
Soy Sauce- 1.5 tbsp
Hot & Sour Sauce-1 tbsp
Maggi Hot & Sweet Sauce – 1 tbsp
Garlic chili sauce -1 tbsp
Sugar -1 tsp
Oil for stir frying -1 tbsp
Salt to taste
- Cut paneer into thick long strips. Keep aside.
- In a bowl take corn flour; add Maida, a pinch of black pepper and salt. Add water and make a runny batter.
- Heat 2 tbsp of oil in the pan. Cover the paneer cubes in the above batter and fry it. Towel-dry the fried paneer pieces and keep aside.
- Heat 1 tbsp of oil in the pan. Add minced ginger-garlic to it. Sauté for a minute. Add onions, bell pepper and fried paneer. Stir fry on high heat for 2 minutes. Add soy sauce, Hot & sour sauce, Garlic chili sauce, Maggi hot and sweet sauce, sugar and salt. Keep stirring for couple of minutes.
Garnish Chili Paneer with cut spring onions and serve hot. Enjoy with hot steamed basmati rice or sticky rice.
Note: You can increase or decrease the amount of sauces according to your taste.