KHAMAN DHOKLA

Ingredients:
1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste

Preparation:
1.Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2.The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture. Store in airtight container and use as required.
3.Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well.
4.Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
5.Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
6.Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
7.Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
8.Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.

DAHI PAPDI CHAAT

Ingredients
Papdi Crisp 24
Yogurt, whisked 1 1/2 cups
Salt to taste
Sugar1 tablespoon
Potatoes, boiled and
chopped 2 medium green chilli
Sprouted Green gram, blanched 1/2 cup
Red chilli-garlic chutney 1/4 cup
Green chutney 1/4 cup
Sweet tamarind chutney 1/4 cup
Roasted cumin powder
1 teaspoon Chaat masala
1/2 teaspoon
Red chilli powder 1/2 teaspoon
Fresh coriander leaves 2 tablespoons
Sev as required
Pomegranate (anar), peeled 2 tablespoons
Method
1.Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
2.Arrange the papdis on a plate. Place some potatoes on each papdi. Over that put some boiled sprouted moong.
3.Drizzle a little red chilli-garlic chutney, green chutney and sweet tamarind chutney.
4.Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
5.Top it all up with chilled yogurt. Drizzle some more of the sweet tamarind chutney, red chilli-garlic chutney, coriander leaves, sev and pomegranate pearls.
6.Serve immediately.

PANEER PAKORA

Ingredients
Cottage cheese (paneer) 250 grams
Oil to deep fry
Boondi 1 cup
FOR GARLIC CHUTNEY
Garlic 8-10 cloves
Oil 1 teaspoon
Red chilli powder 1 tablespoon
Salt to taste
FOR BATTER
Gram flour (besan) 1 cup
Ginger paste 1 tablespoon
Garlic paste 1 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder
1/2 teaspoon Soda bicarbonate
a pinch Salt to taste
Method
1.Cut cottage cheese into two inch by half inch by half inch batons. Slit each baton into half leaving one edge intact for filling.
2.Crush the boondi with your hand and set aside.
3.To make garlic chutney, peel and roast garlic in one teaspoon of oil. Mix with red chilli powder and salt and grind to a smooth paste.
4.To prepare batter mix gram flour with this paste, red chilli powder, turmeric powder, soda bicarbonate and salt. Add sufficient water and whisk well to make a batter of a coating consistency.
5.Rest the batter for about fifteen minutes.
6.Stuff garlic chutney into the slit of each cottage cheese baton.
7.Heat sufficient oil in a kadai, dip each cottage cheese baton in the batter, roll in the crushed boondi and deep fry on medium heat till crisp and golden brown.
8.Drain on absorbent paper.
9.Serve hot with a chutney of your choice.

DAHI PAPDI CHAAT

Ingredients
Papdi Crisp 24
Yogurt, whisked 1 1/2 cups
Salt to taste
Sugar 1 tablespoon
Potatoes, boiled and chopped 2 medium
Sprouted Green gram, blanched
1/2 cup Red chilli-garlic chutney
1/4 cup Green chutney
1/4 cup Sweet tamarind chutney
1/4 cup Roasted cumin powder
1 teaspoon Chaat masala
1/2 teaspoon Red chilli powder
1/2 teaspoon Fresh coriander leaves
2 tablespoons Sev
as required Pomegranate (anar), peeled 2 tablespoons
Method
1.Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
2.Arrange the papdis on a plate. Place some potatoes on each papdi. Over that put some boiled sprouted moong.
3.Drizzle a little red chilli-garlic chutney, green chutney and sweet tamarind chutney.
4.Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
5.Top it all up with chilled yogurt. Drizzle some more of the sweet tamarind chutney, red chilli-garlic chutney, coriander leaves, sev and pomegranate pearls.
6.Serve immediately.

RAWA IDLI

For the batter 1 cup rawa (semolina)
¼ cup curds
1 cup water
1 tablespoon chopped coriander
salt to taste
For the tempering
½ teaspoon mustard seeds (rai)
½ teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 teaspoon urad dal (split black lentils)
1 tablespoon broken cashewnuts
4 to 6 curry leaves
2 green chillies, chopped
1 teaspoon oil
½ teaspoon ghee
Other ingredients ¾ teaspoon unflavoured fruit salt
oil for greasing
For the batter
1. Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.
For the tempering
1. Combine the oil, ghee, mustard seeds, cumin seeds, urad dal and asafoetida in a microwave safe bowl and microwave on HIGH for 2 minutes.
2. Add the cashewnuts, curry leaves, green chillies and microwave for 1 more minute.
Method
1. Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on HIGH for 1 minute. Grease the idli moulds using little oil.
2. Add the tempering and the fruit salt to the batter and mix well.
3. Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on HIGH for 2 minutes.
4. Repeat with the remaining batter to make 8 more idlis.
5. Serve hot with coconut chutney and sambhar. Tips Handy tips : Fruit salt contains sodium so the salt has to added accordingly. After adding fruit salt you have to make the idlis immediately as the fruit salt will loose its effect very soon.

MASALA BAINGAN

Ingredients
Long brinjals (baingan) 4
Cumin seeds 1 teaspoon
Black peppercorns 10-12
Fennel seeds (saunf) 1 teaspoon
Whole dry red chillies 2
Curry leaves 10-12
Split Bengal gram (chana dal) 1 tablespoon
Rice 1 tablespoon
Salt to taste
Turmeric powder ¼ teaspoon
Tamarind pulp 1 tablespoon
Semolina 1 cupOil
Method
1.Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice.
2.Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix.
3.Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste.
4.Add the paste to the brinjals and mix well. Heat oil in a pan.
5.Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and fry till golden and crisp.
6.Drain and place them on an absorbent paper. Serve hot.

DAL ADAI

Ingredients
urad dal 1/2 cup
Chana Dal 1/2 cup
Moong Dal 1/2 cup
Rice long grain/basmati 1 cup
chillies green/red 3. 5 if you like it hot
ginger root 1/2" piece
jeera (cuminseeds) 2 teaspoon
Salt 3 tsp.
vegetable shortening or oil
curry leaves 12 (cut into small pieces)
1.Soak dals and rice for 2 hrs. Grind them otgether with chillies, jeera and ginger in a blender. 2.Add the salt and curry leaves.On a flat tava/frying pan on medium heat pour 1 tespoon of shortening or oil when it is heated, add the batter and spread it like dosa.3.When it turns golden with red hue, turn it and cook the other side.Serve hot with choice if chutney.