Khaman Dhokla

Dhokla is generally made with split chickpeas (called Bengal gram dal or chana dal). It is also made with chickpea flour (gram flour, also called besan in indian languages). The snacks made with chana dal or besan always have a great taste to them. This dhokla is one such dish.
It can also be made with mung dal (split green lentils) or with a mixture of rice and urad dal (white lentils - that is black lentils with husk removed).
There are a few recipes for making dhokla and this is one of the simple ones. I will also add the other dhokla-recipes later. Each variety tastes good so try them all.

How to make Gujarati Dhokla

Ingredients to make dhokla to serve 4:

• chickpea flour(besan,gram flour) - 2 cups
• water - 1 cup
• plain yogurt( should be a little sour) - 1/2 cup
• soda bicarb - 1 tsp
• green chili paste - 1 tsp
• ginger paste - ½ tsp 
• garlic paste(optional) - ½ tsp
• sugar(optional) - 1 1/2 tsp
• Turmeric powder or yellow food coloring - ½ tsp
• salt to taste

For Seasoning

• coriander chopped - 2 tbsp.
• oil - 1 tbsp
• mustard seeds - ½ tsp
• cumin seeds - ½ tsp
• Curry leaves ( optional) -8-10

Method:

1. Put gram flour in a large bowl. Mix in yogurt, water and beat to a smooth paste. Leave aside to ferment for 4-5 hours. The mixture will increase in size.
2. Add chili paste, ginger paste, garlic paste, salt to the batter.
3. In a small bowl, mix soda bi carb and 1 tbsp water.
4. Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the dhokla.
5. Add the soda bi carb mixture to the flour mixture and mix well. Pour immedietly into flat greased vessel or a thali or a cake tin.
6. Steam for about 15 minutes. Do not place the weight if you are using pressure cooker.
7. After 15 minutes, remove the lid and switch the stove off. Let cool for a few minutes.
8. Cut into squares.

Make seasoning

1. Heat oil in a small pan. Add mustard seeds, cumin seeds.
2. When they stop spluttering, add curry leaves.

The seasoning is ready. Sprinkle it over the cut dhokla squares. Sprinkle chopped coriander.
Serve hot or cold with green chutney or with tomato ketchup.

Tips:

1. Dhokla will keep for a day without refrigeration. If you wish to keep it longer, keep in the fridge for 3-4 days. Steam it again before eating.
2. Add sugar only if you like sweetish taste. Otherwise you can omit it.

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Stuffed gulab jamun

Cooking Time: 20-30 minutes
Servings: 4

Preparation Time: 40-50 minutes
 Category: Veg

Ingredients

•	Hariyali khoya/mawa	3/4 cup
•	Cottage cheese (paneer)	1/2 cup
•	Refined flour (maida)	3 1/2 tablespoons
•	Cornflour/ corn starch	3 1/2 tablespoons
•	Pistachios,crushed	5-6
•	Green cardamom powder	1/4 teaspoon
•	Sugar	1 1/2 cups
•	Milk	1 teaspoon
•	Ghee

Method
Grate the khoya and cottage cheese separately and mix.
Reserve two tablespoons of the khoya mixture. Add the refined flour and cornflour to the remaining mixture and knead well till smooth. Divide into twenty-five equal portions.

Add the crushed pistachios and cardamom powder to the reserved khoya-paneer mixture and mix well. Divide into twenty-five equal portions and roll into balls.

Take each portion of the khoya-paneer mixture in your palm, make a hollow in the centre and place the khoya-pistachio mixture in it. Bring the edges together to seal the filling, press and roll into a smooth ball. Ensure no cracks form.

Boil together the sugar and one and one-fourth cups of water, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle, and discard. Simmer till the syrup turns a light golden. Keep the syrup warm.

Heat sufficient ghee in a kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and rotate it gently till the balls float to the top.

Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till the jamun turn golden brown in colour.
Drain and place them in the syrup. Let them soak for at least fifteen minutes before serving.

Serve warm or cold.

Makes 25 jamun/750 grams

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Rasmalai

Cooking Time: 1-1 1/2 hours
Servings: 4

Preparation Time: 50-60 minutes
 Category: Veg

Ingredients

•	Chenna
•	Milk	10 cups
•	White vinegar	8 teaspoons
•	Refined flour (maida)	1 tablespoon
•	Cornflour/ corn starch	1/2 teaspoon
•	Sugar	1.2 kilograms
•	Milk	2 tablespoons
•	Rabdi
•	Milk	10 cups
•	Sugar	6 tablespoons
•	Saffron (kesar)	a few strands

Method
For the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F.
Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.

Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.

Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth.
Divide into twenty-five portions and roll into balls and then press lightly to make patties, taking care that there are no cracks.

Mix the remaining refined flour with half a cup of water and set aside.

To make the syrup, cook the sugar with five cups of water, stirring continuously till all the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.

Take one cup of the syrup, reserving the rest, in a deep, wide non-stick pan and add four to five cups of water. When the syrup begins to boil add the chhenna patties. Add half the flour-water mixture. The syrup will froth. Cook, gently agitating the syrup so that the balls do not stick to the bottom of the pan.

Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes or till the chhenna patties spring back when pressed. This is a sign that they are cooked.

Remove from the syrup with a slotted spoon and place in the reserved syrup.

To make the rabdi, bring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat Lower heat to medium and cook, stirring, till it reduces to three-fourth its original volume. Scrape off the cream that will collect on the sides of the pan 

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Kalakand

Cooking Time: 40-50 minutes
Servings: 4

Preparation Time: 10-15 minutes
 Category: Veg

Ingredients

•	Milk	2 litres
•	Alum,crushed	1/4 teaspoon
•	Sugar	4 tablespoons
•	Ghee	1/2 tablespoon
•	FOR DECORATION
•	Pistachios,thinly sliced	15-20
•	Silver warq

Method
Boil the milk in a large, thick-bottomed kadai till it thickens slightly. Add the alum (phitkari) to the thickened milk and stir continuously till the milk becomes grainy. Cook till most of the moisture evaporates and a solid mass remains. Add the sugar and mix well. Cook for five or ten minutes longer till the mixture thickens again. Grease an aluminium tray with ghee. Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place. When completely set, decorate with silver varq and cut into squares or diamonds

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Kaju Coconut Sheera

Cooking Time: 15-20 mintues
Servings: 4

Preparation Time: 5-10 minutes

 Category: Veg

Ingredients

•	Cashewnuts,finely chopped	1 cup
•	Scraped coconut	3 cups
•	Ghee	3 tablespoons
•	Green cardamom powder	1/4 teaspoon
•	Jaggery (gur)	1 cup

Method
Lightly roast cashewnuts in a non stick pan. Transfer them into a mixer jar and set aside to cool.

Heat ghee in the same pan. Add coconut and sauté on low heat for 10 minutes.

Coarsely grind the cashewnuts and add to the coconut. Sauté for 3-4 minutes.

Add green cardamom powder and mix. Add jaggery and mix well. Cook till jaggery melts.

Transfer into a serving bowl and serve hot.

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Black forest cake recipe

Black Forest Cake

Ingredients:

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirsch
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 Tablespoon kirsch
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans with parchment paper circles.
2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined.
4. Pour into 2 round 8 inch pans.
5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes.
6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirsh.
7. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.
8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirsh.
10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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Fruit ice cream

Ingredients

• 2 (14 ounce) cans sweetened condensed milk
• 5 cups milk
• 2 cups heavy cream
• 2 tablespoons vanilla extract
• 1/2 teaspoon salt
• 3 cups chopped strawberries

Directions

1. Combine condensed milk, milk, cream, vanilla, salt and fruit in freezer canister of ice cream maker. Freeze according to manufacturer's directions. 

    

   Nutritional Information

   Amount Per Serving  Calories: 156 | Total Fat: 8.4g | Cholesterol: 32mg

 

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Bombay bhel puri

Ingredients

4 cups puffed rice (kurmura)
1 cup Sev
20 Papadi
1/2 cup chopped onions
1/2 cup boiled potatoes, chopped
2 tsp fresh garlic chutney
8 tbsp khajur imli ki chutney
4 tbsp Green Chutney
1 tsp black salt (sanchal)
1/2 tbsp lemon juice
salt to taste

For the garnish8 Papadis, crushed
1 tbsp finely chopped raw mango (optional)
4 tbsp Sev
2 tbsp chopped coriander (dhania)

Method

1. Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed.
2. Divide into 4 equal portions and garnish each portion with the papadis, raw mango, sev and coriander.
3. Serve immediately.

Tips

1. Nylon sev is a very thin variety of deep fried besan sev used as a topping for chaats. It is readily available at most provision stores.

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Pani puri

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
Oil to deep fry

To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (kala namak )
1 tblsp Boondi
2 tblsp crushed Jaggary (Gur)

To make stuffing:
2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

How to make pani puri:

• To Make Puri:
• Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
• Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
• Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
• Points to remember before frying :
  1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
  2. Also the oil should not be smoking hot or the puris will get burnt and dark.
• Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
• While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
• Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
• Let them cool. Later store in an airtight container.
• To Make Pani:
• Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
• Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
• Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
• To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.
• To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.
• Enjoy homemade pani puri or golgappa or puchkas....

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Veg cheese burger

Ingredients:
4 - burger buns
100 g - french beans (finely chopped)
1 - carrot (finely chopped)
4 - potatoes (cut into cubes)
handful - green peas
1 tbsp - ginger garlic paste
2 tsp - red chilli powder (or as per taste)
11/2 tsp - coriander powder
11/2 tsp - mango powder
handful - fresh coriander leaves (finely chopped)
salt to taste
4 - bread slices
2 tbsp - corn flour
sufficient oil for shallow frying

Other Ingredients:
50 g - butter
1 - onion (cut into thin rings)
1 - tomato (cut into thin roundels)
4 cubes - cheese (grated)

Method

1. Boil the French beans, carrots, green peas and the potatoes in sufficient water in a heavy bottomed vessel till done.
2. Drain out the excess water from the vegetables.
3. Cool completely. Dry grind the bread slices.
4. In a bowl mix together the boiled vegetables, ground bread, corn flour, ginger-garlic paste, powdered masalas, coriander leaves and salt. Mix well.
5. Make round medium sized patties.
6. Shallow fry the patties on a medium flame till golden on both sides.

To Serve:

1. Cut the bun into 2 halves.
2. Apply butter on the inner sides of each bun.
3. Place an onion ring on one half.
4. Place a vegetable pattie on it.
5. Top it with a tomato slice and some grated cheese.
6. Place the other half of the bun on it and brush it with a little butter.
7. Place the bun in a pre-heated oven at 140 degree C for 4 to 5 minutes.
8. Repeat with remaining buns.
9. Serve hot with potato chips and tomato ketchup.

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