Our tastes change as we grow from children to adults. There was a time when I used to hate cooking. Whenever my mom ordered me to make something special, Psycho Strings started playing in the background. Cooking?? Oh! no. Fass gaye 😛 But now, I think I’m in love with this art. Yes, cooking is an art, full of creativity. We do experiments with the spices, create colours and aromas. Cooking could be a stress buster and I am practicing this art.
Today, I made Dhokla- famous Gujarati snack. My mother love this. She loves variety and expert in making different kind of cuisines. So, this one was for my loving mother. 🙂
If you wanna try this, then here is the recipe-
Gram flour (besan)- 2 cups and sooji (optional)- half cup
Salt according to taste
Oil- 2 tablespoons
Lemon juice- 1 tablespoon
Sugar – 1 tablespoon
Chopped green chillies – 1tsp
2 to 3 curry leaves (kadi patta)
Water – 1/2 cup
Soda bicarbonate- 1 teaspoon/Eno fruit salt – 1 & 1/2 tsp
Mustard seeds- 1 teaspoon
Fresh coriander leaves chopped- 2 tablespoons
Coconut scraped- 1/2 cup
- Take gram flour in a bowl. Add sooji, one cup of warm water, 1/4th tsp salt, 1/2 tsp sugar, lemon juice and mix. Avoid lumps.
- Leave it aside to ferment for an hour. Grease a thali. Put the steamer on. When gram flour mixture has fermented then in a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix with this. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
- Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
- Heat remaining oil in a small pan. Add mustard seeds, curry leaves, 1/4 cup water, remaining sugar. When the seeds and Kadi patta begin to crackle, remove and pour over the dhoklas.
- Serve, garnished with chopped coriander leaves and scraped coconut.
Happy Cooking 😀
Special Friday with fried food. Today, I made special Aallo-Poori Breakfast for my family. 🙂 Here is the recipe to make that-INGREDIENTS (measuring cup used, 1 cup = 250 ml)
600 to 650 gms potatoes/aloo, 1 to 2 green chilies, chopped 2 to 3 onions, chopped in small square shapes 3 to 4 tomatoes 1 tsp cumin seeds/jeera 1 tsp dry ginger powder 1 tsp red chili powder (optional- If you like more spicy food) ½ tsp turmeric powder/haldi ¼ tsp asafoetida powder/hing 1 tsp dry mango powder/amchur 1 tsp garam masala powder ¼ cup chopped coriander leaves/dhania 3 cups water 2 tbsp oil salt as required
First of all, boil the potatoes till they are very well cooked and can be easily mashed. Now, peel and mash the potatoes. Keep aside and heat the oil in a pan, crackle the cumin, add chopped onions, stir for sometime till their colour changed to reddish brown. Now when it is done, add chopped tomatoes, green chilies and again stir for a few minutes. Dim the flame and add all the spice powders one by one – turmeric, asafoetida, red chili powder, garam masala powder and dry ginger powder. After that, add the mashed potatoes and stir well. Pour 3 cups water, add the dry mango powder and salt. Stir very well and let the curry simmer for 10 to 12 mins till all the flavors from the spices have well mixed. At last, check the taste and add more of the salt if required. Add the coriander leaves and switch off the flame. Keep covered for few minutes.
Now, Poori time – INGREDIENTS
Atta or whole wheat flour – 1 cup Salt – to taste Oil – 1 teaspoons + more for deep frying Water – ¼ cup + 2 tablespoons
Take whole wheat atta and salt in a bowl and mix well. Add a teaspoon of oil and mix well with your fingertips. Now add little water at a time and start kneading the dough. It should be smooth and tight.
Make smooth ball out of it. Flatten it out between your palm and make disc. Using rolling pin and rolling board, make 2-3 inch diameter circle. It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise flour will burn while frying and then that burnt black flour particle will stick to the next poori. Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin. Heat the oil in a pan on medium heat for deep frying. Once hot slide one poori into hot oil. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up. As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it. Fry the other side until it is light golden brown in color. Remove it from the oil using slotted spoon and place on paper towel lined plate. fry all the pooris same way and serve with Aaloo bhaji as a breakfast or brunch. 🙂 🙂