Palak Dhokla / Spinach Dhokla

A good way to incorporate flour and leafy vegetables in your diet. You can use any leafy vegetable in this recipe. However, methi (fenugreek) and palak (spinach) are the most commonly used.

Ingredients:
1-cup rice flour,
1-cup Bengal gram flour,
1½-cup buttermilk,
1 bowl clean wash and cut spinach (Palak)
2 tbsp ginger-green chilli paste
2 tbsp oil
½ tbsp asafetida (hing)
1½ tbsp fruit salt
Salt to taste
¼ tbsp oil for greasing

Method:
Step 1: Mix bengal gram flour and rice flour with butter milk and keep aside for 5-6 hours.

Step 2: Cut chillies and ginger and blend in a mixer.

Step 3: Take ¾ batters in another bowl and mix the salt and ginger-green chilli paste in it. Another ¼ part of better add only salt and keep aside.Step 4: Add 2 tbsp oil for making soft dhoklas.

Step 5: Adding wash and finely chopped spinach, asafetida and mix well.

Step 6: Just before steaming, sprinkle the fruit salt and add 2 tbsp of water over it.

Step 7: When the bubbles form, mix gently.
Step 8: Pour the batter immediately into a greased 4” diameter thali and shake the thali clockwise to spread the batter in an even layer.Step 9: Then add the plan better over it so it makes a smooth layer over the doklas and shake the thali clockwise to spread the plan batter in an even layer.

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

Step 11: Turn off the flame and cool slightly.

Step 12: Cut into equal rectangular pieces.Step 13: Repeat with the remaining batter.

Step 14: Place in serving plat.

Step 15: Serve hot with garlic,cumin–curd chutney.

For Variation:
Balck-eye bean palak dhokla:
Balck eye beans, also called as cow peas or chawli beans, are extremely rich in iron and folic acid making this a very healthy recipe.
Use the chola dal instead of rice and Bengal gram flour. Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside. Blend in a mixer, adding water as required to a smooth paste.
Chola dal imparts a different kind of softness to these dhoklas.

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Malai Kofta

An unusual non-fried version of koftas. Use fresh paneer for best results.
Ingredients for the Koftas:
1 cup paneer
1 tbsp plain flour(maida)
A pinch backing powder
2 green chillies chopped
2 tbsp coriander chopped
Salt to taste

Ingredients for gravy:
100gm fresh tomato pulp
1 cup milk
¼ cup cream
1 tbsp kasuri methi
1 tbsp oil
Salt to taste
To be ground into a paste:
¼ cup onions chopped
3 cloves garlic
2 green chillies
2 tbsp coriander seeds(dhania)
1 tbsp cumin seeds (jeera)
1 tbsp ginger piece
2 cloves (lung)
1” stick cinnamon (dalchini)
Method for kofta:
Step 1: first of all crumbled the panner if fresh and if you use from freeze then grated it.

Step 2: Mix paneer, baking powder, green chillies, chopped coriander leaves and salt.

Step 3: Mix it very nicely if paneer is cool then just microwave for 7 to 10 second then it mix very nice.

Step 4: Then add plain flour in it and make like dough.

Step 5: Shape it into small round kofta.

Step 6: Take a microwave bowl and add 1 tbsp oil in it.

Step 7: Place all the round shape boll of paneer into greased microwave bowl.
Step 8: Smoothly rub this bowl into oil so its surface is oily.

Step 9: Microwave on high for 1 minutes.

Step 10: When cool open the bowl and check it is cook aur not if all paneer bolls are slightly change the color of off-white or it become hard then its cook nice.

Step 11: Keep aside.Method for the gravy:
Step 1: Ground the all ingredient material.Step 2: Make good paste from it.

Step 3: In another microwave safe bowl, add the oil and the ground paste.

Step 4: Microwave on high for 5 minutes, strring once after 3 minutes.

Step 5: Add tomato ready made pulp and mix it.
Step 6: Microwave on high for another 7 minutes stirring in between fo another 2-2 minutes.
Step 7: Add the milk, and cream.

Step 8: Add kasuri methi and salt in it and mix very well with help of spoon.

Step 9: Microwave on high for 2 more minutes.

How to proceed:
Step 1: just before serving add the koftas to the gravy.

Step 2: Microwave on high for 2 minutes.

Step 3: Serve hot and garnish with chopped coriander leaves.

Sev Khaman/ Sev Khamani

Sev Khaman
First we make Khaman Dhoklas...A famous snack sold in every street of Gujarat, it is no longer restricted to the region. It is readily available in every part of the country. People love these yummy dhoklas as a breakfast, snack or as a farsaan in the lunch or dinner menu.

Ingredients for Khaman Dhoklas:
2 cup besan (Bengal gram flour)
11\2 cup buttermilk
3 tbsp sugar
4 finely chopped green chillies
1 tbsp ginger paste (optional)
½ tbsp turmeric powder for nice color
½ tbsp fruit salt
Salt to taste
1/4 tbsp oil for greasing

Ingredients for tempering:
1 tbsp oil
1 tbsp sugar
2 green chillies, finely chopped
1 tbsp mustard seeds ( Rai / Sarson)
1 tbsp sesame seeds (optional)
½ tbsp asafetida (Hing)
5 to 6 curry leaves (Kadi patta)

For the garnish
2 tbsp freshly grated coconut

Method of making Khaman Dhokla:
Step 1: Combine the Bengal gram flour with buttermilk and mix well adding warm water if required to make a good consistency of batter. Keep aside for 5-6 hours.

Step 2: Add the finely chopped green chillies, salt, sugar, and turmeric powder.

Step 3: Mix all these ingredients with batter.

Step 4: Just before steaming, add the fruit salt and add 1 tbsp of water over it if required.
Step 5: When the bubbles form, mix gently. Prepare the steamer for dhokla.
Step 6: Pour the batter immediately into a greased thali and shake the thali clockwise to spread the batter in an even layer.

Step 7: Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked.

Step 8: Cut into square pieces and keep aside.

Step 9: Take small vassal and mix the sugar with half cup of water.

Step 10: Heat the oil in small pan and add the mustard seeds, when seeds crackle, add chopped green chillies and asafoetida.

Step 11: When chillies fry then add curry leaves.

Step 12: Add the sugar water in it and sauté on a medium flame for few seconds.

Step 13: Remove from the flame, pour this tempering over the dhoklas.

Step 14: Serve immediately garnished with grated coconut.

Sev Khaman/ Sev Khamani

This recipe was invented from the Khaman Dhoklas!!!
They are crumbled, tempered with garlic-ginger and mixed with pomegranate seeds and coconut. Serve garnished with sev and relish its unique flavour. Those who do not like garlic can omit it.
Ingredients:
20 pieces of khaman dhoklas
1 tbsp oil
2 tbsp cumin seeds (jeera)
2 tbsp finely chopped ginger- garlic (lehsun, optional)
A pinch of asafetida (hing)
½ cup pomegranate seeds (anardana)
2 tbsp chopped coriander (dhania)
2 tbsp grated coconut
¼ cup Bengal gram sev for recipe click here

Method:
Step 1: Crumble the khaman dhoklas in a bowl and keep aside.
Step 2: Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the garlic paste and asafetida and sauté on a medium flame for a few seconds.

Step 3: Pour this tempering over the crumbled dhoklas and mix well.

Step 4: Garnish with the pomegranate seeds, coconut, and sev.
Step 5: Serve immediately.

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