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.
Kulfi is believed to have originated during the Mugal empire in 16th century. It is prepared by thickening the milk over low flame and freezing them in kulhars or moulds. In fact, the taste and texture of kulfi depends on the correct caramelization of the milk. Here, I am presenting an easy method to prepare kulfi using evaporated milk (khoa).
Ingredients:
Full cream milk -1/2litre
Evaporated milk/khoa -100gms
Sugar -100gms
Corn flour -1tps
Cardamom powder -2tsps
Any mould of your choice
Method:
Mix the corn flour in 4tsps of milk. Keep it aside. Heat the balance milk. Allow it boil. Switch off the flame and then stir in the corn flour mixture, sugar and the evaporated milk. Stir for few seconds till the sugar is dissolved. Put it back on the stove. Cook over low flame for few seconds stirring continuously till it thickens and is blended well. Add the cardamom powder and cool. Pour it into the moulds and freeze for 6 to 8 hours. Unmould and serve.
Note:
If sweetened khoa is used, then adjust the amount of sugar accordingly.
Nuts, fruit bits and other flavourings can be added instead of cardamom powder.
Any mould can be used to make this kulfi. I have used cupcake moulds to make it.
The freezing time may vary according to the mould used and temperature setting of the fridge.
Come summer and the market is flooded with mangoes in various shapes and colours. Ripe mangoes are undoubtedly the most sought after. However, raw green mangoes are the ones that can be preserved for the whole year in the form of pickles. Here is a mango pickle known as avakkai, which famous in the southern states of India.
Ingredients:
Big raw green mangoes -1kg
Turmeric powder -5tsps
Chilli powder -100ms
Rock salt -100gms
Yellow mustard -50gms
Sesame oil -200ml
Salt powder -5tsps
Method:
Grind the mustard to a smooth powder. Combine it with the chilli powder and set it aside. Wash and wipe the mangoes. Cut it into big chunks. Smear salt and turmeric powder to it. Keep it aside for 10 minutes. By then, it would have released good amount of water. Drain them and spread it over a neat cloth. Keep it in the sun to dry. By evening it would have become very dry and its colour would have changed slightly. (The mangoes can also be dried indoors for about 2 to 3 three days). Mix the chilli powder mixture with the mangoes. Add the salt powder and half the oil. Keep it aside for 2 to 3 days, while giving a one stir everyday. After few days, the mangoes would have blended well with the chilli mixture. On the fourth day add the balance oil. stir well and store in a dry glass jar. Press down the mango pieces such that the oil is at the top. Do not refrigerate it. It will stay for one whole year.
Note: Asafoetida powder and fenugreek powder are also added to this pickle. But, I usually avoid them to keep the pungency of the pickle for a long period and thereby increase its shelf life. Black chick pea can also be added to this pickle. But it should be soaked in water, drained and then dried under fan to remove all its moisture.
Kaju Katli, which is available in every sweet shop across India, is my all-time favourite. I usually prepare this sweet during Diwali as it is mildly sweet and unlike other Indian sweets it does not use clarified butter in its preparation.
Ingredients:
Cashew nut -250gms
Sugar -100gms
Milk powder -2tsps
Cardamom powder -2tsps
Method:
Dry the toast the cashew nuts lightly to reduce the moisture content in them. Take care that the colour of the cashew does not become brown. Cool and pulverise it in a blender to a smooth powder. Do not overrun the blender as it may result in pasty texture. Next powder the sugar and place it in a heavy bottom pan. Add half cup of water to it and prepare sugar syrup of one thread consistency. Switch of the flame and add the milk powder first. Then stir in the cashew nut powder. Stir well till is blended well. Put it back on the stove. Cook over low flame till it begins to thicken. Remove from the stove and add the cardamom powder. Cool for few seconds. Then, mash it well while it is still warm. Flatten it over a smooth surface or the back of a plate using a rolling pin. Cut it into desired shape. Cool and store it an airtight jar.
Note:
Milk khoa can also be added instead of milk powder. If sweetened milk khoa is used then sugar needs to be adjusted accordingly.
