Instant Khaman Dhokla

A famous snacks sold in every street of Gujarat, it is no longer restricted to that region…ite is readily available in every part of the countray. People love these yummy dhoklas as a breakfast, snack or as a farsaan (savoury accompaniment) in the lunch or dinner menu. We made it in a jiffy using besan, but it can also be made by socking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhoklas steamer and made from besan and soji.

Preparation time: 5 minutes
Cooking time: 12 to 15 minutes
Serve 4 to 5
Ingredients :
1 cup besan (Bengal gram flour)
1 cup semolina (rawa/soji)
6 tbsp sugar
3 tbsp ginger-green chilli paste
1 tbsp citric acid (nimbu ke phool) or 2 tbsp lemon juice
Salt to taste
2 tbsp fruit salt
½ tbasp oil for greasing

Ingredients for temper:
11/2 tbsp mustard seeds (rai/sarson)
4 tbsp oil
2 tbsp sesame seeds (til)
2 green chillies, finely chopped
A pinch of asafetida ( Hing)
5-6 curry leaves (kadi patta)

Method:
Step 1: Cut chillies and ginger and blend in a mixer.

Step 2: Take the besan in a bowl and add semolina. (here I add same quantity of besan or semolina but you add as your taste and it better for only 3 tbsp semolina with 2 cup besan).
Step 3: Add sugar, salt, ginger-green chilli paste and mix well.


Step 4: Adding water as required (approximately 2 cup) to make a thick batter.

Step 5: Mix these entire ingredient with water very nicely.

Step 6: Just before steaming, sprinkle the fruit salt and lemon juice over it.

Step 7: When the bubbles form, mix gently.
Step 8: Pour the batter immediately into a greased 4” diameter pre heat thali and shake the thali clockwise to spread the batter in an even layer.


Step 9: Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.


Step 10: Cool slightly and cut into square shape. Keep aside.

Step 11: Heat the oil in a small vessel.

Step 12: Add mustard seeds when the seeds crackle, add asafetida, mix well. Saute on medium flame for few seconds.


Step 13: Adding sesame seeds, green chillies and curry leaves, mix well. Turn off the flame.


Step 14: Pour this tempering over the cut dhoklas.

Step 15: Serve immediately garnished with coriander.

For Variation:
SOYA Kahamn dhokla:
To add health quotient to dhokla, modify the flour used, use 1½ cup of besan along with ½ cup of soya flour and follow the same procedure as given for khaman dhokla.

Gulabjamun and Dry Coriander leaves puri

This post is special for my Mom and Dad. My mom is far away form me but always near to heart. Mom Happy Marriage Anniversary.

Love you and Miss you MoM

Gulabjamun
An Indian sweet preparation traditionally made out of evaporated desiccated milk blended with wheat flour, fried and soaked in sugar syrup.

Ingredients:
Ready made gulabjamun paket of 200 gm
600gm sugar
Ghee for deep fry
Few strands of saffron

Method of making Gulabjamuns:
Step 1: Mix the ready made jamuns packet with 125 to 150ml water in parts in big vessel. (For richer jamuns, use simple milk instead of water.)
Step 2: Knead gently into soft and smooth dough.

Step 3: Apply ghee on both palms and then shape medium round and smooth jamuns without cracks from the dough. Cover the jamuns with moist cloth until we make sugar syrup.

Step 4: Take 600gm sugar in vessel.

Step 5: Add approximate 600ml water in it.
Step 6: Turn on the gas and heat this sugar mixer until they are bubbling.

Step 7: When bubbling is stop and mixer becomes slightly thick then turn the gas in lowest flame. Don’t turn off the flame until we simmer the gulabjamuns.

Step 8: Add few strands of saffron in sugar syrup.
Step 9: Take a thick pan and heat the ghee or oil on medium heat.

Step 10: Place the jamuns softly in heat oil in law flame.

Step 11: Deep fry in ghee in low flame until it turn golden brown.

Step 12: Drain excess ghee and place the hot sugar syrup in low flame.

Step 13: Soak the jamuns in hot sugar syrup for 15 minutes.

Step 14: After 15 minutes place it in another serving bowl and enjoy with your dinner or lunch….:)

Coriander leaves dry puri (Snack Item)

Ingredients for making coriander mixer:
3 cups fresh coriander leaves
9-10 long fresh green chillies
3 big size lemons (½ cup lemon juice)
1 tbsp turmeric powder
3 tbsp sugar
Salt to taste

Method for making coriander paste:
Step 1: Wash the coriander leaves very nicely and chopped it.

Step 2: Cut the green chillies and blend all material in mixer with little water.

Step 3: Mix till smooth paste.

Ingredients for making puri:
2 cup wheat flour
1 cup semolina (Rava/ Suji)
6 tbsp oil
Oil for deep fry the puri

Method of making coriander leaves puri:
Step 1: Mix the both flour with 6 tbsp oil very nicely.

Step 2: Add the mixer of coriander leaves.

Step 3: Knead slightly stiff dough and add little water if it needed.
Step 4: Cover with a moist cloth and keep aside for 5 minutes.

Step 5: Knead again and divided into big portions.
Step 6: Roll into big round shape and then cut into small round shape with help of round shape.

Step 7: Make small Slits with the tip of the knife on top of the puris.

Step 8: Deep Fry the puri in hot oil and fry until they are golden brown on both side.

Step 9: Drain excess oil.

Step 10: If you like square shape than try in square shape it is easy to shape and quick to make.

Step 11: Store in a container.

Step 12: Enjoy it in your breakfast or snack time…..............:))

Let us love everyone, who comes our way, every element that is a part of our life....To make this world more beautiful. :)