Gujrati dishes

Green peas dhokla

Posted on Updated on

DSCN0363                                               Ready to serve Green peas dhokla with tomato ketchup

Time taken: 1 hour

Serves : 4-5

Dhokla is a gujrati dish/snack. Green peas dhokla is made nutritious by adding green peas which is a source of fiber and it imparts a pleasant green colour.  Besan being a versatile ingredient, in most of the recipes.  Green peas dhokla is a healthy version of the popular gujrati dhokla which serves as a complete meal in itself.  There are 3 more dhoklas on my blog namely dhokla, semolina dhokla & kaman dhokla.  Here is my version of the recipe…

What you need to have:

1. Green peas puree – 1 cup(needs 1 and 1/2 cup peas)

2. Chick pea atta – 1 cup

3. Ginger paste – 1 teaspoon

4. Green chili grates – 1 teaspoon

5. Lemon juice – 1 tablespoon

6. Sugar – 2 tablespoons

7. Salt – as per taste

8. Eno salt – 1 teaspoon

9. Raw cooking oil – 1-2 teaspoons

10. Water – around 1/2 cupDSCN0347

                                                         Green peas puree & besan/Chick pea attaDSCN0344

                                                                   Other ingredients of dhokla

Ingredients of seasoning :

1. Mustard seeds – 1 teaspoon

2. Cumin seeds – 1/2 teaspoon

3. Sesame seeds white – 1 teaspoon

4. Asafoetida – 1/2 teaspoon

5. Slit green chili – 2

6. Curry leaves – 2  sprigs

7. Cooking oil  – 2 teaspoons

DSCN0340

                                                                      Ingredients of Seasoning

Ingredients of garnishing:

1. Chopped cilantro – a fistful

2. Fresh grated coconut – 2 teaspoonsDSCN0341                                                                    Ingredients of garnishing

What you do with what you have:

1. Microwave green peas till soft.  Grind it in the mixy without adding water and keep it aside.

2. Mix peas puree, chick pea atta, green chili paste, ginger paste, lemon juice, sugar, salt, raw cooking oil in a wide bowl.  Add 1/2 cup water slowly and mix it to a soft consistency without any lumps.DSCN0349                                                       All the ingredients of dhokla in a bowl

3. Place a cooker with sufficient water in it.  Transfer the dhokla mixture in a cooker container and add eno fruit salt to it and stir gently once the water in the cooker starts boiling.DSCN0353                                                               Eno salt added dhokla batterDSCN0354                                                              Dhokla batter ready to steam

4. It is steamed in 10-12 minutes.  Insert the knife or  the back of a spoon to confirm being cooked.

5. Place a spatula with 2 teaspoons of cooking oil in it on the flame.  When heated add mustard seeds to it.  Once it starts spluttering add cumin seeds to it.  Add sesame seeds to it in between and add slit green chili and finally curry leaves. Pour a mix of 1/2 teaspoon each of sugar, salt and lemon juice in water and pour it into the hot seasoning.   Spread the seasoning through out the dhokla. DSCN0360

                                                            Seasoning and the garniashing being done to the steamed dhokla

6. Transfer the pieces to a serving plate and enjoy with Tomato kethup.  Yummmmmmmmm!!!!!!!DSCN0363
                                                    Ready to serve Green peas dhokla with tomato kethup

Serves : 4-5

Time taken: 1 hour

Good to remember: 1. Use fresh besan and peas for best results.

2. Use fresh Eno salt for the soft texture of the dish.

3. Use the required quantity of water to make the dough

4. One can even garnish cilantro and grated cheese as a variiation.

5. One can relish any wet chutney of their choice.

Advertisements

Farsi puri (Diwali special-2)

Posted on Updated on

KONICA MINOLTA DIGITAL CAMERA                                                                       Ready to serve Farsi puri

I still remember last year  we both were at my son’s place in New York during Diwali and  from there I posted a couple of recipes and it is Diwali again 2013 now.  This Diwali I made this delicious gujju snack – Farsi puri – easy to prepare even if a bit time consuming.

What you need to have:

1. Maida (all purpose flour ) – 1 and 3/4 cup

2. Semolina (thin) – 1/4 cup

3. Black pepper powder – 2 and 1/4 teaspoons(i have used both white & black pepper)

4. Ajwain powder – 2 and 1/4  teaspoons

5. Cumin powder – 2 and 1/4 teaspoons

6. Salt – as per taste

7. Cooking oil – 2 Tablespoons

8. Water to make the dough – 1/2 cup in all KONICA MINOLTA DIGITAL CAMERA                                                                        Maida and sujee

KONICA MINOLTA DIGITAL CAMERA                                                                  Other  masala ingredients

What you do with what you have:

1. Sieve maida in the sieve and keep it aside along with the sujee in a plate.

2. Powder cumin, ajwain and pepper corns in the mixer to a fine consistency. KONICA MINOLTA DIGITAL CAMERA                                                     Powdered cumin, pepper & ajwain seeds

3. Take a wide bowl and place maida, sujee, salt along with powdered spice mix and add required quantity of cooking raw oil  to it. KONICA MINOLTA DIGITAL CAMERA                                                                  All ingredients in a bowl

4. Add water slowly in steps once you mix all the ingredients and make a normal soft dough as shown in the image. Pinch out a lemon size of the dough and set aside for about an hour. KONICA MINOLTA DIGITAL CAMERA                                                           Dough and the pinched out ball

5. Roll it into 6 ” disc and apply oil on the whole surface. KONICA MINOLTA DIGITAL CAMERA                                           Roti being rolled and oil applied on the whole surface

6. Roll it as in image below.

KONICA MINOLTA DIGITAL CAMERA                                                               Roti rolled like a tube

7. Cut the role horizontally into 1/2 ” balls and again roll it into thick discs.

KONICA MINOLTA DIGITAL CAMERA                                                         Rolled roll cut horizontally KONICA MINOLTA DIGITAL CAMERA                                                                                        Rolled discs

8. Place a wide skillet with 2 cups of cooking oil in it on low/medium flame. When heated fry them in batches till crispy and light brown flipping it to fry on both the sides.

KONICA MINOLTA DIGITAL CAMERA                                                           Farsi puri being fried in batches

KONICA MINOLTA DIGITAL CAMERA                                               Farsi puri being fried till brown and crispy

9. On cooling transfer it to a serving bowl for a closer view of the snack. On cooling store them in an air tight container and they should remain afresh when fried in fresh oil.  It will be so  crispy and will melt in the mouth if rolled and fried ideally.

KONICA MINOLTA DIGITAL CAMERA                                                                               A closer view of farsi puri

NUmber of Puris: 50

How long it takes: 1 and 1/2 hour

Good to remember:

1. Use fresh maida and fresh raw oil to make the dough.  Also use fresh oil to fry the snack.

2. Make the dough using only the quantity of water mentioned in the recipe if adding the thin sujee as shown in the picture.

3. Always fry this snack on low flame only (adjust based on your burner)

4. The spice powder has to be as fine as possible.  Else just sieve it in the atta sieve.

5. Apply oil generously to the rolled roti.