Dhokla - Gujrati Delicacy

Dhokla is a gujrati delicacy made using chickpeas flour and flavored with tempering of pungent mustard, spicy green chilies, sweet coconut grates, and aromatic curry or cilantro leaves.

A super-moist, soft and fluffy cake that begs for a tea is a must-have for any evening get-together party or for your family re-unions. It is a delicious savory snack with a delicate sweetness. It's perfect complement to all the salty and savory staples of any menu.

When you don't feel like eating store-bought snacks or someone is coming home, try this instant dhokla recipe with you favorite tea (save the time of running back to your grocery store for instant Dhokla mix :)). It doesn't take too much time to prepare and it's healthy and a very tasty snack. The ingredients and the method is simple enough to give it a try though. Serve these squares warm for a great taste but it can be served warm or cold.

This recipe was pending in my list from really long. I remember when I cooked this last September, I posted the picture of Dhokla on my Facebook Page and one of my friend asked for the recipe and since then it's getting delayed. So here I am with the Dhokla recipe. I hope you guys enjoy it. 

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Ingredients:

1. Chickpeas flour (besan) - 1 cup
2. Semolina (Sooji) - 1 cup
3. Yogurt - 1 cup
4. Citric acid - pinch
5. Sugar - 2 tsp (as per taste)
6. Salt - 3/4 tsp (as per taste)
7. Turmeric powder (Haldi) - (a pinch for color)
8. Ginger-Chili paste - 1 tsp
9. Oil - 1 1/2 tbsp
10. Water - 1/2 cup (may vary)
11. Fruit Salt (Eno) - 1 tsp (keep aside)

Seasoning (Tadka):

1. Oil -  1 tbsp
2. Asafoetida - (a pinch for digestion aid)
3. Mustard seeds - 1/2 tsp
4. Green Chili - 5
5. Sugar - 1 tsp
6. Water - 3 tbsp

Method:

1. Place the covered stockpot on stove with little water and bring it to boil.
2. Keep the stove safe bowl in the stockpot and the water level should just touch the rim of the bowl.
3. Grease the tray. I used PAM spray.
4. Prepare batter by mixing all the first ten ingredients.
5. Now add eno powder and mix it quick and pour it into the greased pan.
6. Now place the pan in a stockpot and cover it for 18-20 mins on high heat (temp setting between 7-8).
7. Insert a fork to check whether dhokla is baked or not.
8. Take out the tray and let it cool for few mins before cutting it into pieces.
9. Flip the tray upside down on any place. This way dhokla will come out clean and nice.
10. Prepare the seasoning, heat an oil in a pan and add asafoetida and mustard seeds. 
11. Once it crackles add the green chilis. and turn off the heat.
12. Now add water and sugar to the tempering and mix it.
13. It's time to pour it over the dhokla and garnish it in a way you want.
14. Take out the pieces slowly on a plate.
15. Serve it with green cilantro dip(Chutney) or tamarind dip. If will taste just delicious....:)

Substitution:

1. Sesame seeds can be used in seasoning.
2. Curry or Cilantro leaves is a great way to garnish with a flavor.
3. Grated coconut can be added if you like.
4. Citric can be substituted with yogurt or vice-versa.

Tip:

1. Batter should have the right consistency otherwise it will not rise properly.
2. Don't whisk the batter too much after mixing the fruit salt.
3. Cool it for few minutes before you slice.

Dal Baati & Churma - Rajasthani Delicacy!

Dal Baati Churma is a very popular Rajasthani food. This is one of my most loving dish. I don't really remember that I always have the liking or it developed with time. As I stayed in Jaipur, Rajasthan for ten years. For every special occasion this is counted as a special menu. Chokhi Dhani is the best place to enjoy rajasthani delicacies.

Dal Baati Churma is considered as one whole meal. Dal (Lentils) Baati (Whole wheat stuffed dumplings) Churma(Baked crushed whole wheat).

The below recipe is just like my mom makes it. The only difference is, she uses tandoor for Baati and I use Oven.

Ingredients:

Baati:

1. Wheat flour - 2 cups
2. Semolina - 1/2 cup
3. Gram flour - 1/4 cup
4. Ghee (clarified butter) - 1/2 cup
5. Yogurt - 1/2 cup
6. Baking Powder - 1/2 tsp (optional)
7. Salt as per taste
8. Water (lukewarm) as per requirement

Stuffing:

1. Boiled Potato (Mashed) - 4 medium 
2. Green Chilli - 2 chopped
3. Red Chilli - as per taste
4. Mango Powder - 1/4 tsp
5. Pomegranate seeds - 1 tsp
6. Garam Masala - 1/2 tsp
7. Salt - as per taste
8. Cilantro - chopped (optional)

Dal:

1. Bengal Gram (Chana) - 1/2 cup
2. Green Gram (Moong) - 1/4 cup
3. Split Black Gram (Urad) - 1/4 cup
4. Yellow Pigeon Peas (Arhar) - 1/2 cup
5. Ghee - 2 tbsp
6. Asofetida - pinch
7. Cumin Seeds - 1 tsp
8. Dried Red Chilli - 3
9. Tomato - 3 medium chopped
10. Green Chilli - 2 chopped
11. Ginger - 1/2 inch minced
12. Garlic - 3 cloves minced
13. Red Chilli - 1/2 tsp
14. Turmeric - 1tsp
15. Coriander powder - 1tsp
16. Mango Powder - 1/2 tsp
17. Garam Masala - 1 tsp
18. Cilantro - chopped
19. Salt - as per taste
20. Water
21. Lemon juice - freshly squeezed

Churma:

1. Wheat flour - 2 cups
2. Semolina - 1/4 cup
3. Ghee (melted clarified butter) - 1 cup
4. Baking Powder - 1/4 tsp (optional)
5. Water (lukewarm) as per requirement
6. Sugar - 2 cups
7. Dry Fruits (Cashews, Almonds, Raisins, Cardamon powder)

Method:

Stuffed Baati:

1. Mix all the dry ingredients.
2. Now add yogurt & ghee and kneed it.
3. Slowly add lukewarm water to make it a dough (stiff).
4. Kneed it for 5 mins. Cover it and let it sit for 30 mins.
5. Preheat the oven at 350 degrees.
6. Mix well all the filling ingredients and keep aside the mixture.
7. Rub oil on your palms and make small balls.
8. Do the stuffing and close it.
9. Shift it into the oven and bake it for 40 mins.
10. Take it out brush it with ghee and serve it hot.

Dal:

1. Wash and soak the lentils for an hour with double amount of water.
2. Pressure cook lentils with salt for 1 whistle and let it sim for few minutes.
3. Heat the ghee in a pan. Add asofetida, cumin, dried red chillis.
4. Once it crackles, add green chilli, ginger, garlic and fry it until it becomes light brown.
5. Now add tomatoes and mix little salt in it. 
6. Let it cook for few minutes. Then add chilli powder, turmeric, coriander.
7. Fry it until it leavens some oil in the sides. That means tomatoes are cooked.
8. Add the cooked dal, mango powder and garam masala. 
9. Bring it to boil and add water for the right consistency. Switch off the stove
10. Add lemon juice and garnish the dal with freshly chopped cilantro and cover it for few mins.
11. Your dal is ready to be served with baati, rice, chapati, or parantha.

Churma:

1. Kneed the dough with the (1-4) items just like baatis.
2. Divide the dough into small balls and press it between your palms.
3. Preheat the oven at 350 degrees and bake it for 40 mins.
4. Let it cool and then coarsely grind the pressed balls. 
5. Then add coarsely chopped dry fruits and sugar.
6. Now mix them all together and add some melted ghee which is optional just for taste.
7. Store it in an air tight container and refrigerate. You can enjoy it for 3-4 weeks.
8. Serve it with Dal Baati or have it just like a dessert.

Substitutions:

1. You can make churma laddoo instead of Churma by adding extra melted ghee.
2. Jaggery can be substituted for sugar.
3. Coconut can be added if you like.
4. Olive Oil can be used instead of ghee. There will be little taste difference but it will be healthy.

Tips:

1. My baati and churma dumplings took 40 mins to bake. But it all depends on the oven temp.

Cheese & Garlic Naan

Naan is a yummy oven-baked flat bread. Traditionally, naan bread is baked in a tandoori (clay oven). The dough is pushed on to the sides of the clay oven and bakes in a minute. Naan bread is made from grains which are ground into flour, combined with salt, water, sugar, yeast, and oil.

Naan, a very popular Indian dish for any occasion. Either someone is coming home for a formal dinner or you want to celebrate something, this is a must item in the menu. It is served with a variety of lentils & vegetables. My husband's favorites are Dum Aloo (Stuffed Potato Curry), Malai Kofta (Cheese Dumplings) Curry, Paneer Pasanda (Stuffed Cheese Curry), Dal Makhani (Whole Black Gram Lentil with Kidney Beans). It can be served plain or stuffed with cheese, potato, garlic, onion, etc. I made it plain and did topping with Indian cheese, garlic, and Cilantro.

Baking a great tasting naan at home is not hard and perfect for any gathering. Ghee, a clarified butter is my secret ingredient to make it moist and soft. You can use the leftover in the form of baked pizza or grilled sandwich.

Ingredients:

1. All purpose flour - 5 cups
2. Water - 1 cup
3. Yogurt - 10 tbsp
4. Sugar - 4 tsp
5. Salt - 2 tsp
6. Ghee melted - 5 tbsp
7. Dry active yeast - 2 tsp

Topping:

1. Minced or chopped Garlic - 3 cloves
2. Fresh chopped Cilantro - 5 tsp
3. Shredded Cheese - 5 tsp
4. Ghee / Butter - as per taste

Method:

Dough

1. In a lukewarm water add sugar and yeast and let it sit for few minutes to be frothy.
2. Mix flour and salt. 
3. Make a well in the center the add ghee, yogurt and yeast liquid. Kneed it to form a dough.
4. Kneed the dough for 5 mins until it is smooth and uniform.
5. Cover it and let it rest for few hours until it becomes double in its size.
6. Kneed it again and mix in the topping or you can fill it before rolling. (I filled it in)

Rolling Naan

1. Turn on the oven and set the temperature on broil.
2. Divide the dough into 5 equal parts.
3. Stretch it and fill in the toppings and close it.
4. Using the flour roll the dough flat into your preferable shape. I like triangle Naan.
5. Place the Naan in a lightly greased baking sheet (I used Pizza pan).
6. Brush it with some Ghee and shift it in the oven for 2 mins. 
7. Keep an eye on it. The oven temp may vary. 
8. It puffs right away and you can see the color change.
9. Take it out. Brush it with butter and it is ready to serve.
10. Enjoy it with your favorite curry.

Substitutions:

1. Sugar can be substituted by Honey.
2. You can hand-stretch the dough instead of rolling.
3. Topping Ghee can be substituted with butter.
4. You can use Pizza stone if you have and preheat it for the better char.
5. You can fold the almonds, coconut, raisins in the dough to enjoy Peshawari Naan.
6. Fold some chopped cooked soy nuggets to enjoy vegetarian Keema Naam.
7. Add onions, potato, any thing you family loves.

Tips:

1. Increase more sugar if you like sweet.
2. Put the dough somewhere warm. (I put it in the oven and switch-on the oven light)

Mango Thin Sliced Bread

This is home baked bread and a very basic mango flavored bread recipe. I love making fresh breads for my family. Its hygienic, nutritious. Moreover, I know whats going in there. You can save it in a refrigerator for a week or freeze it for months and eat it whenever you feel like. Just take it out and microwave it for 2 minutes and your sweet tooth will say Thank you :) to you. You can try your own flavor and enjoy it. The texture is so good that I feel like sending it to my parents. My mom-in-law is a huge fan of my baking. Just try it this is very simple and delicious recipe.

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Ingredients:

1. Bread flour - 3 cups
2. Mango Puree - 3 cups
3. Baking Soda - 1 tsp
4. Baking Powder - 4 tsp
5. Sugar - 1 1/2 cups 
6. Olive Oil - 3/4 cup
7. Vanilla extract - 2 tsp
8. Salt - 1/2 tsp
9. Cinnamon or nutmeg (optional) - 1/2 tsp

Method:

1. Preheat Oven to 350 degrees F.
2. Put parchment paper in the loaf pan or spray it with oil.
3. Mix the flour with baking soda, cinnamon, salt and sugar.
4. Whisk mango puree, olive oil, vanilla extract together.
5. Now mix the dry ingredients with the wet ingredients.
6. Just mix it do not beat it. 
7. Shift the batter in the loaf pan.
8. Bake for 50-60 mins. Time may vary according to oven.
9. Insert tooth pic and if it comes out clean. It means you bread is ready.
10. Let it cool for 10 minutes. Then transfer it to the wire rack.
11. Cut it into slices and enjoy it with tea or eat it as a dessert.

Substitutions:.

1. Bread flour can be replaced by all-purpose flour.
2. Olive oil can be replaced by any oil or Butter. However I prefer olive oil in cooking. Its healthy & tasty.
3. Mango puree can be substituted with water or milk.
4. If you like, you can add mango chunks 1 1/2 cups.
5. Adding nuts (3/4 cup) will be a option if you are not allergic.
6. Dry yeast (1/4 tbsp) can be used instead of baking soda. But you need to dissolve it in warm water and let it sit for 10 mins to be frothy.

Tips:

1. Reduce Sugar if you like less sweet. I ll do 1 cup next time.

Grilled Spinach, Mushroom & Cheese Sandwich

This mouth-watering grilled vegetarian sandwich recipe is healthy, tasty and easy to prepare. This is great for any picnics, road-trips, hikes or for any tea-party. When you're on road you can enjoy it with no hassle of warming. Simply take  these sandwiches out of your cooler before an hour and enjoy the fresh taste of these home-made grilled sandwiches.

Yield: 4 or 5 Sandwiches.
Ingredients:

1. 8 slices of sandwich bread
2. 1/2 cup mozzarella cheese
3. 4 slices of pepper jack cheese
4. 2 large or 3 medium Portobello mushroom caps
5. 1 large onion
6. Baby spinach leaves
7. 1 large Tomato (optional)
8. 1 large green or red pepper (optional)
9. 3 clove peeled & minced garlic
10. Minced ginger (optional)
11. Salt & Pepper

Method:
Filling:

1. Wash the veggies (mushrooms, peppers, tomatoes)
2. Slice the onions into 1/2" to 1" strips
3. Spray the veggies (mushroom, pepper & onion) with oil and grill them
4. Dice the mushrooms, peppers and cut into strips
5. Slice the tomatoes
6. Place the veggies in the bowl and add minced ginger & garlic
7. Add salt and pepper according to your taste
8. Add shredded mozzarella cheese
9. Mix them well

Sandwich:

1. Spray one side of each bread with olive oil
2. Put a slice of pepper jack cheese on the bread
3. Divide the filling among the sandwiches, spread it on top of the cheese
4. Top the filling with baby spinach leaves
5. Put another slice of bread on top of the filling
6. Cook the sandwiches in a grill until they are browned
7. Cut into half and serve them warm

Substitution:

1. Add any cheese what you like
2. Enjoy your taste of vegetables
3. You can add ketchup for your kids

Corn & Spinach Quesadillas

This recipe is our family's all time favorite. It's quick and healthy. Great way to serve veggies to kids. Have a slice as evening snacks or combine it with salad and sour cream dip (check out for recipe) for dinner.

Yields: 1 Quesadilla

Ingredients:

1. Baby Spinach leaves, steamed and squeezed
2. Corn kennels
3. Chopped green onion
4. Olives
5. Cheese
6. 8-inch 2 tortillas
7. 1 cup mozzarella shredded
8. Chopped herbs (mint, parsley)
9. Salt & pepper

Method:

1. Melt little butter in a pan.
2. Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
3. Sprinkle half of the cheese on the tortilla.
4. Add the spinach, onion, olives, herbs, corn kennels, on top of the filling, the remaining cheese and finally the other tortilla.
5. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
6. Cut into slices like pizza and server it warm and crispy with sour cream dip.

Substitution:

1. Herbs can be of your choice like Dill or cilantro.
2. Add veggies whatever you prefer (mushrooms, onions)
3. You  can mix the veggies and herbs with feta cheese before filling.
4. Salsa, guacamole and cheese is a good combination for quick quesadilla