Sooji Dhokla

Cooking and try out new things is often a world of surprises, some very pleasant and most unexpected. Well, for many a reason, I do not usually blog about the unpleasant. I was home on Tuesday, fighting the cold/fever combo.

Later in the day 14 hours of sleep later, I wanted to make something that everyone could come home to.  It did not take me very long to come across this recipe, I pretty much followed Trupti's aunt's recipe and was stunned at the soft, quick and snowy results. I actually made these in an idly mold and cut them in hallf, this accounts for the strange shapes in the picture.

Now for the recipe,

Sooji Dhokla - Steamed Semolina Cakes

Prep Time: 2 hours (mostly to let the batter rest)

Cook Time: 25 minutes

Serves 4

Ingredients

1 small piece (about 1/2 inch) peeled ginger

2 green chilies

2 tablespoons water

1 cup fine semolina

3/4 cup thin yogurt

1 tablespoon chickpea flour (besan)

1/2 teaspoon salt

1 teaspoon sugar

1/2 teaspoon turmeric

1 lime

1 teaspoon Eno fruit salt or 1/2 teaspoon Alka ASeltzer

For the tempering

1 tablespoon oil

1/2 teaspoon mustard

1 tablespoon sweetened desicated coconut

1 teaspoon sesame seeds

1-2 broken dried red chili

1/8 teaspoon asafetida

1 lime

1-2 tablespoon chopped cilantro

Method of Preparation

1. Place the ginger and green chilies and  water in a small chopped and grind to a paste.

2. Place the semolina, yogurt, chickpea flour, salt and sugar in a bowl and stir well.

3. Mix in the ginger paste and set aside for at least one hour in a warm place.

4. Pour water in a large steaming containe.

5. Grease a shallow round tray that fits into the steaming container.

6. Fill the steaming tray with water and bring to a simmer/

7. Add the alka setzer or eno into the batter and stir lighter.

8. Pour the batter in the greased tray and place in the steaming container and steam for about 12 minutes.

9. Keep the lid closed for about 10 minutes.

10. Unmold and place on a serving plate. Cut into halves

11. Heat the oil and add in the mustard seeds and wait for them to pop.

12. Quickly add in the sesame seeds and broken dried red chilies and cook for a few more seconds.

13. Add in the coconut and mix well and turn off the heat.

14. Squeeze in the lime juice and pour the lime juice mixture over the dhoklas and sprinkle with the cilantro before serving.

This recipe was met with a lot of approval from both children and dad, I think the wish is to feature it again for weekend brunch.

Mixed beans in a creamy gujarati style gravy

Well, here I was browsing through Trupti's,
beautiful blog, when I came across her recipe for Makai Chevdo, sweet corn simmered in milk and spices. I usually have more corn than I know what to do with but not last weekend. So, I started looking for what I could substitute, I found green peas, baby lima bean, and white kidney beans. So I figured since I like them all why stop at one of these ingredients. I did add a tomato and some sugar since I figured none of the above had the sweetness that corn had. My kids loved the idea so I also have since made a tofu-corn variation. Try the recipe as is or my variation, this is simple nutritious comfort food at its best.

Mixed Beans in a creamy gujarati style gravy

Serves 4

Ingredients

2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/8 tsp asafetida
1/2 cup mixed dry baby lima and white kidney beans ( I cook these in a crockpot till soft)
1 cup frozen peas
2 green chillies finely chopped
1 tsp salt
1.5 tsp brown sugar
1 cup milk
1 cup water
2 limes

To garnish

Cilantro leaves

Method of Preparation

1. Heat the oil, add the mustard and cumin seeds and cook till they crackle.
2. Add the asafedtida followed by the beans and peas and cook for 5 minutes.
3. Mix in the chillies, salt, and sugar with the milk and water and simmer for 15 minutes.
4. Squeeze the lime over the beans and garnish with cilantro and enjoy.

Khaman Dhokla - Indian Chickpea Bread

Khaman Dhokla

Like rossagollas, this dish has taken me some time to master, this recipe from a Divya Mehta worked for me.

Khaman Dhokala
Ingredients: 1 cup channa dal 1 tbs. chili ginger paste Salt to taste 1/4 teaspoon turmeric powder 1/2 cup yogurt 2 tsp. sugar Apinch of asafetida 1/2 tsp. baking soda 3 tbs. oil At the time to prepare Dhokala 3 tbs. lemon juice or 3 tsp. citric acid
To temper -- 2 tablespoons oil 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, coriander leaves and coconut to garnish

Method:
Soak the dal for five hours. Grind it to paste with the yogurt.
Mix with salt, chilli-ginger paste, turmeric and sugar.
Beat mixture with hands to make it light and fluffy. Then cover with a tight lid and keep aside in a warm place for about five hours to ferment.
Now combine oil, lemon juice or citric acid in a small vessel. Add half-tsp. baking soda. It will bubble.
Stir with a spoon and pour it in the fermented batter. Mix well.
Take a vessel, big enough to hold an a deep plate.
Put about four cups of water in it and a metal ring in the center to put the plate on. Cover with a tight lid and boil water. Meanwhile grease the plate with oil and pour the batter in. Put it inside on the ring. Cover and steam for 15 to 20 minutes. The batter will rise and make spongy dhoklas. Remove carefully from inside and allow to cool for 10 minutes. Cut into square pieces and transfer to a serving plate. Prepare tempering by heating oil and mustard seeds until seeds pop up. Add sesame seeds and Switch off gas. Pour over dhoklas evenly. Sprinkle coriander leaves. Serve khaman dhoklas hot or cold with green coriander chutney.