Jan 30, 2008

Instant Khaman Dhokla

Sooji (Semolina/ RAVA ) – 2 cups
Yogurt – 1 cup, well beaten Oil – 2 Tbsp
Ginger – 1 tsp (grated)
Salt – 1 tsp or to taste
Water – 1 cup
turmeric powder – 1 pinch ENO Fruit Salt – 2 tsp
Spray Cooking Oil
For the Seasoning:
Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Sesame Seeds – 2 tsp(optinal)
Green Chilies – to taste, slit
Cilantro – finely chopped
1. In a medium bowl, add Sooji, and Oil. Mix well until there are no lumps.
2. To the Yogurt, add Salt, Turmeric Powder and Ginger. Mix well.
3. Add Yogurt mixture into Sooji and mix.
4. Add in Water and mix until a smooth batter forms and there are no lumps.
5. Allow batter to rest for 15-20 minutes.
6. In the meantime, prepare a pressure cooker with 1 1/2 inches of height of water. Bring it to a boil.
7. Prepare Dhokla stand plates by lightly spraying cooking oil, so that it doesn’t stick to the bottom.
8. Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
9. Pour batter immediately into the Dhokla plate (filling only half way up) and place Dhokla stand into the pressure cooker . NOTE: Do not place the weight or whistle on the cooker.
10. Cover the cooker and cook the Dhokla on medium heat for 15 minutes.
11. Switch off stove and remove the Dhokla. Let it cool for a few minutes.
12. For the seasoning, heat Oil in a small non-stick skillet on medium heat. Add Mustard Seeds and allow them to pop. Add Sesame Seeds and allow them to pop. Add slit Green Chilies and let them cook for 30 – 40 seconds.
13. Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
14. Cut Dhokla into desired square pieces and serve with mint/coriander chutney.

Jan 29, 2008

Spicy Brinjal (EggPlant) Curry

1. 10 small sized round brinjals (cut the brinjals into 4 pieces not all the way through leave the stem portion intact)

2. 1/2 onion chopped into small pieces
3. 5 garlic pods (optional)
4. 1/2 cup tamarind pulp
5. seasonings, curry leaves, mustard, ural dal, methi seeds, asfoetida a pinch
6. 1 tbsp coconut paste or powdered pottukadalai (dahlia) (optional)
7. 1 1/2 tsp turmeric powder
8. salt to taste
9. 2 tsp oil
10. 1 tsp sugar
Ground Mixture
1. 3/4 red onion or about 15 small onions
2. 2 tbsp corriander seeds
3. 1/2 tbsp cumin seeds
4. 4 red chillies
5. 1/2 tsp pepper
dry roast 2-5 set aside and saute the onions in a little bit of oil and make a smooth paste.
1. In a pan heat the oil add the seasonings, adding the mustard last and when the mustard starts to splutter
2. Add the onions and saute a little bit
3. Add the cut brinjals and fry them till the skin starts to turn brown. Add good amount of oil which will give more taste.
4. Add the turmeric powder and then add the garlic and saute for a minute.
5. Add the ground mixture and tamarind juice, close the lid and cook in medium heat till the brinjals are fully cooked.
6. Add the salt, sugar and the powdered dahlia mixed in about 1/2 tbsp of water or the coconut paste, mix well and turn the heat off in 2-3 minutes.