Khaman Dhokla

As my husband and I simply adore Khaman, I thought this might be the best treat to share on International Women's Day 2008. Thanks to Zorra, the web today has been flooded with warm, fragrant, and delicious messages of awareness and love!


Ingredients:
1 cup chickpea flour
3/4 cup water
1 tbsp oil
1 tbsp lemon juice
1/2 tsp red chilli powder
1 tsp sugar
1 tsp ginger-chilli paste
1/4 tsp asafetida
1 tsp baking soda
Salt, to taste

Method:

1. Mix all the dry ingredients except the baking soda in a large mixing bowl.
2. To this mix, add the oil, water, and ginger-chilli paste and blend well to make a lump-free paste.
3. Put 2 cups of water in a pressure cooker or a steamer, and bring to a boil. Meanwhile grease a cake pan or pie dish that will fit into the steamer such that it can also be easily removed with a few drops of oil.
4. Now add the baking soda and lemon to the chickpea flour mix, blend well and pour into the pan. Leave at least a 3/4 inch space in the pan above the batter.
5. Lower pan carefully into the steamer. If using pressure cooker, do not place the weight. Cook for 15 minutes.
6. Remove the cake pan from the streamer. Let the dhokla cool. Turn out, cut into squares.
7. Serve warm or cold with your favourite chutney or sauce.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Winter Warmers: Delicious Dal Dhokli

Temperatures below zero degrees always call for especially delicious treats. And last week, while it was snowing like no tomorrow, I decided to treat us to some hearty Dal Dhokli. Now Dal Dhokli is basically a Gujarati dish, though I believe that there are some Rajasthani versions of it too. It was particularly popular in Mumbai where I spent part of my childhood.

Not coming from either Gujarat or Rajasthan, I ate Dal Dhokli the first time when I visited a schoolfriends home. One taste and I was hooked! On my insistence, the dish was cooked every so often at home. Much as I enjoyed eating Dal Dhokli, I never had the chance to cook it in India. But my passion for food ensured that I carried the recipe with me. Yet, that's really no good - as I hardly ever follow a recipe. I work the ingredients available or from a combination of memory and taste. Memory of my Mum's kitchen (did I tell you she is a superlative cook!) and the taste of food I've enjoyed. I tend to innovate, tweak recipes to improve flavour, and taste all the time. I believe my version is somewhat different from the usual preparations of Dal Dhokli - you will see why :)


Ingredients:
2 cups toor dal
2 tbsp raw peanuts
1 onion, finely sliced
1 tomato, finely chopped
2 green chillies, finely chopped
1 tsp ginger, freshly grated
2 tbsp cilantro, chopped
3/4 tbsp tamarind
2 tsp jaggery
11/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste

For Dhoklis:
1/2 cup besan (chickpea flour)
1/2 cup whole wheat flour
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp asafetida
1/2 tsp cumin seeds
2 tbsp Kasuri Methi (Fenugreek)
2 tsp oil
Salt to taste
1/4 tsp ajwain

For Tempering:
1/2 tsp mustard seeds
1/4 tsp cumin seeds
2 cloves
1/2" piece cinnamon stick
1 bay leaf
2 dried red chillies
1/4 tsp asafetida
1 tbsp Ghee
6-8 curry leaves

To Season:
2-3 key limes, cut into halves

Method:

1. First wash the dal and peanuts and cook them in water with 1/2 tsp turmeric and a pinch of salt. Allow the dal to cook itself into a soft mush.
2. While the dal cooks prepare the dhoklis. Mix the flours, spices, kasuri methi, and salt together. Rub the dough with both your hands so that all the ingredients are well mixed.
3. Add the oil to this mix, and using hands rub it into the flour as you would for pastry.
4. Add just enough water to knead this mix into a semi-hard dough.
5. Divide the dough into 6 smaller portions and each out into thin chappatis
   Cook each of these chappatis begin to dry out. They need not be completely cooked.
6. Cool and cut into squares. Set the dhokli aside.
7. Heat the ghee in a wide bottomed pan. Add all the tempering ingredients, and stir until the mustard seeds pop and you begin to get the mellow fragrance of blended spices.
8. Add the sliced onions and fry till they turn golden brown. Now add the tomatoes, ginger, green chillies, and stir for a few minutes. Add the remaining turmeric, chilli powder, and tamarind paste, and blend all the ingredients well.
9. Add 3 cups of water to this mix, and simmer for at least 10 minutes. Next add the dal and bring to a boil.
10. Lower the heat on the dal, add the salt, and then start adding the dhokli to this mix. Add only one at a time and stir as you add them. This will stop them from sticking to each other.
11. Once all the dhokli are added, cook the dal dhokli for around 10 minutes, stirring continuously. The dal will thicken and the dhokli cooking in this delicious mix will soak in sweetness of the jaggery and the piquant flavour of the spices and tamarind.
12. Serve steaming hot with key lime juice!
    

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

That Feeling of Coming Home! JFI Toor Dal

You can eat any cuisine in the world, you can travel the globe, you can eat out for days on end - but there is nothing quite like the feeling of coming back home!! Of course, coming home means different things to different people. But in my parents home - it had one simple meaning: "Ghar ka Khana" or simple food cooked at home.

I remember as a child we would go for our annual trek in the Himalayas, or on summer vacations across the country only to return home to the deliciously heart-warming dal-chawal. Now you can guess that dal on the occasion meant the humble arhar dal or toor dal, served hot with basmati chawal, and methi-aloo bhaji. Over the years this has become my most abiding memory of coming home. Now when ever we travel, the first meal on our return echos that memory.

In fact, this meal is a great favourite in my family. I tend to make toor dal thick and creamy, and top it with a great dollop "ghee ka tarka". Here's my recipe.

Ingredients:
2 cups toor dal
1 medium onion
1" piece ginger
3-4 cloves garlic
1 level tsp turmeric`
1/4 tsp asafetida (hing)
1 tsp cumin seeds
3-4 dried red chillies
Salt to taste
1 tbsp ghee (clarified butter)

Method:

1. Soak the toor dal in water for 2-4 hours.
2. Pressure cook the dal with the ginger, tumeric, 1/2 tsp cumin seeds, a pinch of salt. Once cooked, continue to boil the dal until it thickens and becomes heavy. Adjust the salt to taste.
3. For the tarka, heat the ghee in a small pan. Finely chop the onion and garlic. Add to the heated ghee and fry until onions become brownish. Then add the remaining cumin seeds, red chillies, and asafetida.
4. Remove the ready dal into a serving bowl. Season with tarka. Serve with fresh hot Basmati rice which has been seasoned with salty butter and a pickle to tickle your tastebuds!!!!
   
   

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.