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Monday, May 11, 2020

Mama's Savory Cake Recipe - Khatta Dhokla


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Khatta meaning sour in gujju language and dhokla means steamed and spongy cake concoct through fermentation. Gujjus are die-hard food fanatics for the most part when it is dhoklas. Yellow dhoklas are eaten conventionally and cooked most of the times at my home in Mumbai be it as breakfast, lunch or dinner. Yellow dhokla comes in two forms, if we talk about the taste – the sweet ones are the Khaman dhokla and another is Khatta dhokla which is totally opposite from the taste of the Khaman. I have also shared the recipe of White dhokla that does not necessitate fermentation.

Khatta dhokla contains bengal gram and rice where they are soaked together and fermented for a number of hours. They are not only sour, but peppery in taste due to the addition of ginger and green chilies. We also put in Eno salt so that the batter rises rightly but you can skip this ingredient by adding baking powder and baking soda as its substitute, I will share the recipe of dhokla without ENO salt any time. Due to the addition of unflavored ENO and asafetida or hing, dhokla is easy to digest food. I have put a blanket of tempering elements on the final steamed cake so that it becomes moist and succulent in taste. You can also garnish these pieces with chopped mint leaves and cilantro. It goes well with coconut mint chutney and red chili dipping. Let’s start by soaking the pulses.

Mama's savory cake recipe - khatta dhokla

Preparation Time: 10-15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 2 persons

Ingredients:
½ cup Rice + ¼ cup Bengal gram or Chana dal – soaked overnight
½ cup sour yogurt
4 tablespoon cooking oil
1 stick curry leaf
1 teaspoon mustard seeds
5 chopped, green chilies
1 inch peeled and chopped ginger
¾ cup water
½ teaspoon turmeric powder
1 teaspoon salt, as per the taste
1 teaspoon ENO salt
½ teaspoon asafetida meaning hing

Method:
  • Fermentation 1: Soak the above mentioned measurement - cups of pulses together for minimum 5 hours or overnight.
  • After that, drain all the water and grind the pulses along with 5 green chilies and 1 inch of ginger, add water as needed. Remove that smooth paste and set aside.
  • Fermentation 2: In this smooth paste, add ½ teaspoon turmeric powder, salt, ½ teaspoon asafetida powder, ½ cup sour yogurt and mix it well. Cover the bowl with lid and leave it to ferment for 10 hours. I would suggest you to follow Fermentation 1 procedure in the morning and Fermentation 2 procedure in the evening and allow it to soak overnight so that the next day the batter is ready to steam.
  • After soaking overnight, add 2 ½ tablespoons of cooking oil and 1 teaspoon ENO salt in the batter and mix it properly.
  • Now boil 1-2 glasses of water in steamer and allow it to turn hot, grease the steamer plates with a few drops of cooking oil, pour the dhokla batter and place the plates in the steamer. Note that you have to organize the plates in such a way that the plates should be above the water level and shouldn’t touch each other similarly like we steam momos.
  • Allow the dhoklas to steam for merely 20 minutes on a medium flame, immerse a tooth pick and check if it comes out without any sticky batter on it and it is done. Remove the plates, allow it to cool for 10 minutes max and cut into any shape you like.
  • In a small pan, heat 1 tablespoon of cooking oil and add mustard seeds, allow it to splutter.
  • Add curry leaves, asafetida and when the leaves turn fragrant, immediately pour the tempering all over the steamed dhokla.
  • Serve it hot with red chutney, coconut sauce or simply with tomato ketchup.
  • Refrigerate the remaining batter if any. You can use this batter for the next 2-3 days and take a break from cooking!
     

Wednesday, May 6, 2020

Red Sauce Cheesy Pasta - Episode #1 Husband Treats Well


Red Sauce Shells Pasta recipe thehoggerz.com
Its Ramadan and most of us are busy in treating our families with different delicacies. As we are a family of two, it gets really difficult to decide and cook. Particularly because Hashim leans towards pakistani desi tadka and I fancy Indian-gujju food. From Sehri to Iftari I am on my toes planning and cooking something unique, exciting and soothing at the same time. In fried food, I prefer freezer-friendly recipes, I basically make keema samosas, wontons, spring rolls, chicken donuts, bihari kebabs, and of course cheesy peri peri bites and store them in advance of Ramadan in deep freezer. It saves time, energy and gives some sort of relief in this hot summer. Once all set frozen, it's super easy to fry them in batches each day in Sehri or Iftar. Apart from this, my likings for Pakodas and chocolate filled brownies too give regular appearance on our iftar table. After hogging a lot of yummy delights, all I look is for a hot cuppa ginger tea and a serene environment to relax my mood. Seeing me working all day long, Hashim decided to give me a break from cooking chaos and surprise me with something amazing.

Friday, April 17, 2020

Coconut Mint Sauce


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Its quarantine and everyone are busy in shaping their inner flair by either cleaning, cooking, painting, dancing, reading and maybe chilling with their loved ones around. I personally think that these days aren't any different for those who are introvert, teleworkers, and especially for our MOMs. Since the lockdown days, I feel happy when I go through all the ongoing hashtags and trends and see that people these days are busy showcasing their life either by simply sharing their household activities or cooking skills or sharing some of their hygiene and self care advice.
Before the lock down, we all were playing our bit in household activities along with our professional obligation. When everyone's Maa works all day, night selflessly for the bunch of mains to fulfill our basic to luxury demands. Also, when housewives perpetually carry out responsibilities of their family, when papa or husband look after us by either working hard at professional front or checking the IN and OUTS of ration and grocery needs, when our elderly of house take care of our mental being by simply giving us a hair oil massage or comforting and motivating us to do something positive and inspiring, when the little ones of our house keeps us busy in some craft or playful activities, ah! And how can I forget ME (US) when we used to take a weekend break after all the daily events and took a stop at a beauty spa for the self care regime but always in a hurry.

Tuesday, March 10, 2020

Semolina Upma

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This is my another semolina recipe, previously, I had shared the recipe of Semolina pancake means uttapam! Upma is the quick and easy peasy recipe on my blog, so far. As it is said, don't judge a book by its cover, I think, the same goes with food! So please don't make that awful face by just looking at the color of the food. I think all food that has a tint of white always taste better than the spicy red or appealing yellow one's. If I can name a few, take it simple vegetable or chicken pulav, white chicken kadhai, idlis, dosa's, white dhokla's or some non-desi food like Chinese fried rice and noodles, creamy white sauce-pasta, mashed potatoes, and so many more! See, hence proved!