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.

Ingredients:
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

Method:

1. 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.
2. On the stove, in a large vessel, add 1 cup of water and turn the heat on. It starts producing steam.
3. 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.
4. Steam the khaman covered for 10-12 minutes.
5. When khaman is cooked well, take the khaman plates out to cool down for 15-20 minutes.
6. 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.
7. Cut the khaman in the plate diagonally.
8. 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.

Aloo Patties [Fried potato balls]

Aloo Patties [Fried potato balls]

For details please go to my new and updated site:

Shveta’s Recipes

Zaykedar Bharwan Mirch [Stuffed Indian chillies]

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.

Ingredients:

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 

Dry Spices:
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

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 🙂 .

Ingredients:

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

Method:

• 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:

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.