Dokla is a steamed snack from the state of Gujarat. It is served with green chutney or dates chutney. There are many types of dokla like khaman dokla (made from chickpea flour), rave dokla ( made from semolina), moong dal dokla (made from lentil). Then, there is this khatta or white dokla which is made from fermented rice and lentil dough, similar to the idli dough. Here, I am presenting Khaman dokla which is prepared with chickpea flour.
Ingredients:
Chickpea flour -11/2 cup
Lemon juice -11/2 tsp
Green chilli paste -1tsp
Ginger paste 1/2tsp
Sugar - 1tsp
Fruit salt -1tsp
Water -1/2 cup
Salt to taste
For tempering
Mustard seeds -1tsp
Curry leaves -few
Green chillies -2(cut into two)
Chopped coriander leaves -2tsps
Asafoetida -1tsp
Sugar -1tsp
Oil -2tsps
Water -1/2cup
Method:
Combine all the ingredients except the fruit salt. Make a thick batter in pouring consistency like the idli batter. Add more water if the batter is very stiff. (The need to add more water depends on the quality of the chickpea flour). Set the steamer/cooker on the stove. Then, add the fruit salt to the batter and mix well. Pour the batter on a greased plate and steam it. Prick the centre of the batter with a toothpick. If it comes out clean, then it is done. Remove from the steamer. Cool for few seconds and invert it over another plate.
How to prepare the tempering?
First, heat mustard seeds in little oil, when it crackles, add the asafoetida, curry leaves, green chillies, coriander leaves, sugar and water in quick succession. Pour the tempering over the dokla. Allow the water to soak the dokla for few seconds. Then, cut it into desired shape.
This is a famous English dessert, where apple chunks are cooked with sugar under a layer of buttered flour. The top is crispy while the bottom is soft with tender apple pieces in sugary syrup. It can be eaten alone or along with vanilla ice cream.
Ingredients:
All-purpose flour - 11/2cup
Powder sugar -1cup
Cold unsalted butter -1/2cup
Apple -250gms
Lemon juice -1/2tsp
Cardamom powder -1tsp (optional)
Salt -1pinch
Method:
Peel and core the apple. Cut into small pieces. Add lemon juice, cardamom powder and 3/4 cup of sugar. Set it aside for few minutes. Then cook it over a low flame till the sugar melts and the apples turn tender. Allow it to cool. Next, combine the flour, salt and the balance sugar. Then, slowly rub the butter little by little to the flour mixture. Its texture should resemble like wet sand. Grease a square baking dish. Spread the apple mixture evenly. Top it with the flour mixture. Press the flour down lightly with a fork. Bake it in a pre-heated oven at 200°C for 30 to 35 minutes. Serve it alone or along with vanilla ice cream.
Tender mangoes flood the market during the month of April and everything gets sold out in a week or less. So it is important to look out for these mangoes in the market when summer arrives. They are small button sized mangoes that come with stalks. Pickles made of tender mangoes are famous in the southern states of India. It is known as maavadu or vadu manga in Tamilnadu and Kadugu manga in Kerala. It is very easy to make and stays for over a year if preserved properly.
Ingredients:
1. Tender mangoes -250gms
2. Chilli powder -1/2cup
3. Salt -1/2cup
4. Mustard powder -1tsp
5. Turmeric powder -1/2tsp
6. Castor oil -1tsp (optional)
Tender mangoes
Method:
Select mangoes with the stalk. Wash and dry them. Take care to retain a little bit of the stalk. This helps to prevent the pickle from getting spoilt. Rub castor oil and turmeric to it. Then, add salt and close it. Stir once every day for six days. The mangoes would have oozed out water during that period. On the seventh day, add the chilli powder and mustard powder. Adjust the salt. Store it in air tight glass jars. It will stay for over a year.
Noodles can be made in different ways. Veg noodles are prepared by tossing cooked hakka noodles with stir fried vegetables. It is usually flavoured with seasonings like oregano, pepper powder and garlic. Indian flavours used in paneer tikka can also be used to give it a desi taste. Here is a simple veg noodles that uses minimum spices.
Ingredients:
Hakka noodles -1packet (200gm)
Capsicum -1/2
Carrot -1
Onion - 1
Spring onions with greens - few
Garlic paste -1/2 tsp
Ginger paste -1/2tsp
Chilli flakes -1tsp
Salt and oil - as required
Method:
Chop all the vegetables length wise. Cook the hakka noodles as per the instructions in the pack. Cool and keep it aside. In a wok or frying pan stir fry the carrot in little oil. Remove and keep it aside. In the same pan fry the onions and spring onions without the greens. When it changes colour, add the garlic and ginger paste. Stir for few second. Then add salt, chilli flakes, capsicum, spring onion greens and the cooked noodle. Sauté till everything is blended well. Serve it with tomato sauce.
