Quick and easy recipes for quarantine days.
Khaman Dhokla - To prepare this delicious Khaman Dhokla recipe, take a glass bowl and add gram flour, salt, water, lemon juice and baking soda in it.
- Mix all these ingredients well. Let the dough ferment for 1-2 hours.
- Meanwhile, pour boiled water into a steamer and grease the utensil with oil.
- Pour the Dhokla dough into the utensil and simmer for 15-20 minutes. Check with a knife after 15 minutes inserting it into the Dhokla. If the knife comes out clean, remove it from the stove. Let the plate cool down and then cut it into pieces.
- For the tempering, heat another pan with oil in it over moderate flame. Once the oil is sufficiently hot, adds mustard seeds, curry leaves and vertically sliced green chilli.n- Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, squeeze 1/2 lemon, add sugar and green coriander leaves. Pour this syrup on the Khaman Dhokla. Garnish with the tempering.
- Mix 1 cup of wheat flour, fenugreek leaves, coriander leaves, curd, red chili powder, coriander powder, turmeric powder, ginger paste and garlic, 1 teaspoon of oil and salt in a bowl.
- Add water as needed in small incremental amounts and knead the soft, soft dough like Roti dough. Grease its surface with 1 teaspoon of oil. Cover the dough with a clean muslin cloth or plate and set it aside for 15-20 minutes.
- Stretch in a circle that has approx. 6-7 inches in diameter.
- When small bubbles appear on the top surface, turn it over, spread 1/2 teaspoon of oil evenly on its surface and cook for 30 seconds
- Turn it over again, spread 1/2 teaspoon of oil evenly on its surface and cook the other side as well. Press it against the tawa/griddle with a spatula to cook evenly, cook for 20-30 seconds. Repeat the turning, pressing and cooking process (without spreading any more oil) until light golden spots appear on both sides. Switch between low to medium
- Serve them hot with masala or curd tea.
- Take a bowl and add sago and water. Soak for at least 2 hours or until fluffy. Once done, drain the excess water and transfer the sago into a bowl. Set it aside for 2-3 hours.
- Take another bowl and add 2 boiled potatoes. Peel and grind them ourselves. Meanwhile, roast 1/2 cup of ground walnuts in a skillet over medium heat. Once this is done, transfer the nuts into a bowl and set aside. Now add 1 teaspoon of oil in the same pan and heat over medium heat. Add cumin and raisins. Saute for a few seconds and then turn off the flame.
- Mix the sago, boiled potatoes and ground walnuts in a bowl. Add salt, lemon juice, and sugar to the mixture. Pour the cumin and raisin mixture into this bowl and mix well.
- Take portions of the mixture and form Vadas with oiled palms. Fry over medium heat until crisp and golden. Serve the hot Vauda sabudana with coriander or mint chutney or sweetened yogurt.
Ghugra Green Peas
- In a bowl add both flours (Atta and Maida), salt, Ajwain, butter and crumble well.
- Add water and knead the dough. Keep aside for 20 minutes.
- In a frying pan, add oil, add boiled and grated potatoes, boiled peas, ginger green chili paste, salt, red chili powder, chat masala, garam dough, and lemon juice. Cook for 3-4 minutes on medium heat.
- Now take a ball from the dough and spread the little Poori.
- Cut the appropriate circle with a bowl. Put a tablespoon of filling and grease the corners with water. Fold in a crescent shape and make the design with a fork.
- In a wok add ghee and heat it. Fry all Ghugra in ghee heated over medium low heat.
- Serve with green and sweet chutney.
Contributions from Maharaj Jodharam Choudhary, Corporate Chef - Khandani Rajdhani