This Blog is solely dedicated to cooking. Cooking is always interesting and I discovered this fact when I started to cook. Kitchen is like a lab where you experiment with different ingredients and come up with new recipes. This blog currently has desi dishes from the region of Asia. In future it will cover cuisines from all over the world.
Mix the besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add the water and mix well again.
Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
Place a thin cloth between the lid and the steamer, and close tight. Steam for 20 minutes.
Remove the tin from the steamer and keep aside.
Heat the oil for the tadka, add the mustard seeds, curry leaves and green chillies.
Saute till slightly colored, and add L cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with the coriander and coconut and serve.
In hot oil heat fenugreek seeds, mustard, zeera, add besan, water salt, chili, garam masala, and cook on low heat. When dry and take the shape of a ball spread on greased plate ½ inch thick layer. When cooled cut any shape 1½ to 2 inches in size.
Make gravy:
In hot oil add onion, fry little then add all the spices roast it for few seconds and add 2 cups of water. Cook well and then put khandvian in the gravy.
2 tbs. tamarind (Imli) water or lemon juice (more if you like it really sour)
1 small tomato–chopped
¼ cup chopped fresh coriander (Dhaniya) leaves
3 whole dried red chilies
¼ tsp cumin seeds (Zeera)
1 clove of garlic (Lehsan) sliced
4-5 curry leaves (Karhi Patta) (optional)
3-4 tbs. oil for tempering (Baghar)
Method:
Wash the dal well and soak for at least 15-20 minutes.
In a pot add the dal and a glass of water. Add the salt, chili powder, Turmeric (Haldi) and leave on very low heat to cook.
When the dal has softened to a paste, add the chopped tomatoes and fresh coriander (Dhaniya) leaves and lemon juice or Tamarind (Imli) water.
Cook till it attains medium consistency (is neither pasty nor very fluid). Consistency of the dal can be altered according to taste.
In a frying pan heat the oil along with the Garlic (Lehsan) and whole red chili and curry leaves. When the Garlic (Lehsan) slices turn light brown add cumin seeds (Zeera) for this to be brown. Put the hot oil (Baghar) to the hot dal and cover immediately.
This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
Heat the oil and add all the ingredients and spices.
Cover and cook on very low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy.
DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.
