Sooji Dhokla

Cooking and try out new things is often a world of surprises, some very pleasant and most unexpected. Well, for many a reason, I do not usually blog about the unpleasant. I was home on Tuesday, fighting the cold/fever combo.

Read more »

Mixed beans in a creamy gujarati style gravy

Well, here I was browsing through Trupti's,
beautiful blog, when I came across her recipe for Makai Chevdo, sweet corn simmered in milk and spices. I usually have more corn than I know what to do with but not last weekend. So, I started looking for what I could substitute, I found green peas, baby lima bean, and white kidney beans. So I figured since I like them all why stop at one of these ingredients. I did add a tomato and some sugar since I figured none of the above had the sweetness that corn had. My kids loved the idea so I also have since made a tofu-corn variation. Try the recipe as is or my variation, this is simple nutritious comfort food at its best.

Mixed Beans in a creamy gujarati style gravy

Serves 4

Ingredients

2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/8 tsp asafetida
1/2 cup mixed dry baby lima and white kidney beans ( I cook these in a crockpot till soft)
1 cup frozen peas
2 green chillies finely chopped
1 tsp salt
1.5 tsp brown sugar
1 cup milk
1 cup water
2 limes

To garnish

Cilantro leaves

Method of Preparation

1. Heat the oil, add the mustard and cumin seeds and cook till they crackle.
2. Add the asafedtida followed by the beans and peas and cook for 5 minutes.
3. Mix in the chillies, salt, and sugar with the milk and water and simmer for 15 minutes.
4. Squeeze the lime over the beans and garnish with cilantro and enjoy.

Khaman Dhokla - Indian Chickpea Bread

Khaman Dhokla

Like rossagollas, this dish has taken me some time to master, this recipe from a Divya Mehta worked for me.

Khaman Dhokala
Ingredients: 1 cup channa dal 1 tbs. chili ginger paste Salt to taste 1/4 teaspoon turmeric powder 1/2 cup yogurt 2 tsp. sugar Apinch of asafetida 1/2 tsp. baking soda 3 tbs. oil At the time to prepare Dhokala 3 tbs. lemon juice or 3 tsp. citric acid
To temper -- 2 tablespoons oil 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, coriander leaves and coconut to garnish

Method:
Soak the dal for five hours. Grind it to paste with the yogurt.
Mix with salt, chilli-ginger paste, turmeric and sugar.
Beat mixture with hands to make it light and fluffy. Then cover with a tight lid and keep aside in a warm place for about five hours to ferment.
Now combine oil, lemon juice or citric acid in a small vessel. Add half-tsp. baking soda. It will bubble.
Stir with a spoon and pour it in the fermented batter. Mix well.
Take a vessel, big enough to hold an a deep plate.
Put about four cups of water in it and a metal ring in the center to put the plate on. Cover with a tight lid and boil water. Meanwhile grease the plate with oil and pour the batter in. Put it inside on the ring. Cover and steam for 15 to 20 minutes. The batter will rise and make spongy dhoklas. Remove carefully from inside and allow to cool for 10 minutes. Cut into square pieces and transfer to a serving plate. Prepare tempering by heating oil and mustard seeds until seeds pop up. Add sesame seeds and Switch off gas. Pour over dhoklas evenly. Sprinkle coriander leaves. Serve khaman dhoklas hot or cold with green coriander chutney.