Ingredients
1 small bowl Besan
1 small bowl Water
1 teaspoon Salt
1/2 tablespoon Lemonjuice
1 tablespoon Oil
1 tablespoon Eno Fruit Salt
Tampering
1 teaspoon Mustard Seeds (rai) 2 Sliced Green Chillies
A few Curry Leaves
2 Tablespoon Sugar 2 tablespoon Lemon juice 1/4 cup Water
1 tablespoon Oil
2tablespoon Chopped Corinder 1 table spoon Grated Coconut
Method
Mix togather besan, salt, oil, lemonjuice and water.In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. (so that water should not touch the dhokla pan).Grease a baking dish (it should fit in the vassle or cooker).Now add Eno and mix well and pour this mixture right away in the greased pan.Steam it for 20 minutes.Prepare the tampring adding rai, greenchillies and curryleaves in hot oil.Mix togather water,sugar and lemonjuice and pour into tempring. boil it.Take out dhokla and cut into pieces. Pour the tapering mixture over it. Garnish with grated coconut and Coriander
Ingredients
400 grams chopped tomatoes
½ teacup yellow moong dal
2 teaspoons butter
1 finely chopped onion
1 tablespoon cornflour or plain flour
1 to 2 teaspoons sugar
½ teacup warm milk
salt and prepper to taste
For serving fresh cream bread croutons
Method:
Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. Blend in a blender and strain. Melt the butter, add the onion and fry for 3 to 4 minutes. Add the strained mixture. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes, stirring ocassionaly. Add the sugar, milk, salt and pepper.serve hot with cream and bread
Ingredients For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour Oil for frying For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove 1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes
Method
Take the shredded Cabbage in a bowl, add flour & make small round balls with the same.Deep fry the balls in the hot oil & keep aside.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar.Let the paste cook till the oil seperates.Can add little water if the paste is too thick.Switch off the flame add the Kofta's & Cover till Serving.Before serving garnish with fresh coriader leaves.
Ingredients For Channa
1 cup kabuli channa soaked overnight 1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated 1
tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds
Dry masalas :
1 tsp. red chilli powder 1/2 tsp. each cinnamon - clove powder, turmeric powder 1/4 tsp. each garam masala, pepper powder salt to taste
For Bhatura
2 cups plain flour (maida) 2 tbsp. curds 2 tbsp. butter or oil 1/2 tsp. soda bicarb salt to taste Milk to knead dough oil to deep fry
Method:
Sieve together flour, salt and soda.Add and mix in curds and oil.Add enough milk to knead into a soft pliable dough.Cover with a wet cloth.Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon. Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves. Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tbsp. channa for grinding. In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside. Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.Add cumin seeds to splutter. Add ginger-garlic and fry for a minute.Add chopped tomatoes, onion and fry till tender. Add channa-paste, fry further 3-4 minutes.Add all dry masala except cinnamon-clove powder. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil.Simmer for 7-8 minutes till gravy thickens.Take in serving dish.Heat ghee in a small sauce pan.Add the chillies and cinnamon-clove powder.Add chopped coriander and pour hot over the channa.Squeeze lemon over channa.Stir in seasoning gently.
Ingredients
1 can condensed milk
2 cups of dessicated coconut
1 tablespoon sugar
Method
Mix the condensed milk and the coconut in a bowl. Add the sugar and stir on a low flame for about 4 minutes. Set aside till the mixture has slightly cooled down. Shape into laddoos. Roll each laddoo in a little dessicated coconut. Store in airtight jars.
