Gujarati Recipes - Page 5
Instant Dhokla Recipe
Ingredients
1. Besan (1small bowl)
2. salt (1tsp)
3. oil (1tbsp)
4. water (1small bowl)
5. lemon juice (1/2tbsp)
6. Eno fruit salt (1tbsp)
Tempering:-
1. Mustard seeds (1tsp)
2. sugar (2tbsp)
3. oil (1tbsp)
4. curry leaves (a few)
5. water (1/4c)
6. finely chopped green chillies (2)
7. chopped coriander (2tbsp)
8. lemon juice (2tbsp)
9. grated coconut (1tbsp)
Method of preparation:-
1. Take a bowl, mix together besan, oil, salt, water and lemon juice in it. Take a vessel or a pressure cooker. Put 1 glass of water and keep a mesh upside down.
2. Take a baking dish that should fit in the vessel or cooker. Grease the dish. Now add Eno and then mix it well. Pour this mixture in the greased pan. Steam it for about 20 minutes.
3. Take a pan, heat the oil in it and add mustard seeds, curry leaves and green chillies in the hot oil to prepare the tampering. Mix sugar, water and lemon juice in a bowl and then pour it into the tampering mixture. Boil it.
4. Now take out the dhokla and then cut it into pieces. Pour the tampering mixture over these pieces and then garnish with grated coconut and the chopped coriander.
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Dhokla Recipe
Ingredients
1. Gram flour (200gms)
2. oil (2tbsp)
3. curd or yogurt (1c)
4. lemon (1)
5. chopped green chili (1tbsp)
6. fresh grated coconut (1/2c)
7. turmeric powder (1/2tsp)
8. soda bi-carb (1tsp)
9. mustard seeds (1tsp)
10. chopped green coriander (1tbsp)
11. chopped ginger (1tbsp)
12. salt (to taste)
Method of preparation:-
1. Take bowl, put gram flour in it. Add the beaten yogurt or curd and warm water. Mix them well to remove the lumps. The consistency of the mixture should be thick. Cover the bowl and keep it for 3-4 hours to ferment.
2. Make a paste of green chilies and ginger and add this paste to the fermented mixture. Then add the turmeric powder and the seasoning. Keep the steamer on the flame. Take dhokla mold and grease them with oil.
3. Take a small bowl, put 1 teaspoon of oil, juice of 1 lemon and 1 teaspoon of soda bi-carb in it. Mix them well and add to the gram flour mixture. Now pour the mixture into the greased dhokla molds and steam them for 10-12 minutes in a steamer. Now cool the dhoklas for sometime. Cut them into squares and place them in a serving bowl.
4. Take a pan, place it over heat. Heat oil in it and add mustard seeds in the pan. When the seeds starts to crackle then take off the pan from the heat and pour the mustard seeds over the dhoklas. Garnish them with grated coconut and chopped coriander leaves and then serve them.
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Sindhi Saibhaji Recipe
Ingredients
1. Channa dal (1/2c)
2. spinach (1/2bunch)
3. coriander (1/2bunch)
4. khatta (3leaves)
5. green gram dal (1c)
6. any other leafy green (1/2bunch)
7. garlic (2-3cloves)
8. dhania powder (1tsp)
9. red chili powder (1tsp)
10. green chillies (4-5)
11. turmeric (1/2tsp)
12. salt (1tsp)
13. carrot, onion, potato, tomato, brinjal, capsicum, small cabbage, lady finger (1each)
14. fresh beans (100gms)
Method of preparation:-
1. First clean and wash the dals. Take all the vegetables, clean, wash and chop them except tomato.
2. Take a pressure cooker. Place it over heat. Heat oil in it and then add all the vegetables, spinach and dals. Add enough water to cover all ingredients. Then add all masalas and mix them well.
3. Place whole tomato on the top, cover the cooker and pressure-cook it for about 3 Swhistles. Take off the cooker from heat and then cool it and open it.
4. Take a small pan, heat ½ tablespoon ghee and a pinch of asafoetide and then add it to the mashed vegetables. When the dish gets ready then serves it with paratha or steamed rice.
Number of servings – 6
Making time – 30 minutes
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