Dhokla

Ingredients:

  1. Besan – 2 cups
  2. Green chilly paste – per taste
  3. Ginger garlic paste – 3/4 tsp
  4. Eno (preferred) – 1 pouch
  5. OR  baking soda – 3/4 tsp
  6. salt – per taste
  7. lemon juice – 1 tbsp

For tempering:

  1. Rai – 1 tsp
  2. Sugar – 1 tsp
  3. Salt – per taste
  4. lemon juice (optional)
  5. chopped coriander leaves
  6. Slit green chilly – 2
  7. grated coconut – 1 tbsp
  8. water – 1 cup

Methodology:

  1. Sieve besan well to ensure there are no lumps
  2. Gradually keep adding water to it to form a thick paste
  3. rest it for 30 min
  4. Add other ingredients.
  5. Add ENO (or soda) only at the end, mix well and then when air bubbles start appearing, pour into your steaming (greased) container.
  6. Once steamed, let it cool for 5 min before cutting or extracting out from the container.
  7. For tempering , heat 1 tbsp oil in wok
  8. Add rai to it and cover else it splutters all over.
  9. Saute green slit chilies till done.
  10. Add water, salt and sugar. Bring to boil.
  11. Turn off the burner and add lemon
  12. Pour this on entire prepared dhokla spread carefully with spoon if required so that all pieces are well tempered.
  13. Garnish with chopped dhaniya and grated coconut

References:

http://nishamadhulika.com/snacks/besan-dhokla-recipe.html

From GKK FB group –

Instant Rava Dhokla(Healthy breakfast or dinner)
2cups suji
Sour buttermilk or 1 cup curd mixed and bland with 3cups of water.
chopped green chillies,
salt, dhanajira pwdr, pinch of hing, pinch of baking soda
Method:
Mix everything and make a smooth batter like dosa.
grease a plate and pore. Sprinkle red chilly powder.
Steam it for 10 mins on high.
Once they are done cool them for a while. And cut. Make tadka using rai, dry red chilly, curry leaves. Garnish with coriander.

Kaju burfi /katli

Ingredients

  1. Cashews(Kaju)  – 1 cup
  2. Sugar – 1/2 cup
  3. Water (for syrup) – 1/4 cup
  4. Green cardamom (Elaichi) powder – 1/2 tsp
  5. Milk (optional, if required) – for kneading
  6. Ghee for greasing

Methodology

  1. Grind cashews (at room temp) to a fine paste
  2. Make sugar syrup of 1 thread consistency in a heavy bottom vessel. check by dropping few drops in water bowl, these should flatten out as lines.
  3. Once syrup is prepared, add ground cashew and cardamom  powder to it.
  4. Keep moving the mixture till it becomes non-sticky.
  5. with water smeared hands, try to form a small ball of mixture.
  6. If it comes out well, mixture is ready
  7. Take it out on a ghee smeared greasy surface.
  8. If course, knead using milk to forma a smooth dough
  9. then roll to the desired thickness and cut in to desired shapes

References

http://www.rakskitchen.net/2011/08/kaju-katli-diwali-sweet-recipes.html

http://nishamadhulika.com/sweets/kaju_katli_recipe.html

Bhature of Chole fame

Ingredients

  1. White flour (Maida) – 4 cups
  2. Semolina (Sooji) – 0.5 cup
  3. Curd – 0.5 cup
  4. Oil – 2 tbsp
  5. Salt – 3/4 tsp
  6. Sugar – 1 tsp
  7. Baking soda – 3/4 tsp
  8. Lukewarm water to knead a soft dough

Methodology

1. Knead the dough and rest for 2 hrs covered with wet muslin/kitchen cloth.

2. Deep fry in oil on medium flame

References:

  1. http://www.sailusfood.com/2013/09/24/recipe-of-bhatura-punjabi-breakfast/
  2. http://nishamadhulika.com/deep_fry/chole_bhature_recipe.html