Nylon Khaman Dhokla

Ingredients
1 cup besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
4 tsp sugar
1 tsp ginger-green chilli paste
1/2 tsp citric acid (nimbu ka phool)salt to taste
1 1/2 tsp fruit salt
1/2 tsp oil for greasing
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1 tsp finely chopped green chilliesa pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

Method
Combine the besan, semolina, sugar, ginger green chilli paste, citric acid, salt in a deep bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.
Divide the batter into 2 equal portions.
Pour ¾ tsp of fruit salt to 1 portion of the batter and mix gently.
Pour the batter immediately into a greased 150 mm. (6") diameter thali and shake the thali clockwise to spread the batter in an even layer.
Steam in a steamer for 7 to 10 minutes or till the dhoklas are cooked. Keep aside.
Repeat the steps 3 to 5 to make one more thali of dhoklas. Keep aside.
Heat the oil in small pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, green chillies asafoetida, and curry leaves, mix well and sauté on a medium flame for a few seconds.
Remove from the flame, add 1½ tbsp of water and mix well. Pour the tempering over the dhoklas.
Cool slightly and cut into equal sized pieces.
Serve hot garnished with coriander and coconut.

Handy tip:
Always use your hands while mixing the batter to break lumps of the besan, sugar and citric acid crystals.

Adai

Ingredients :
Par boiled rice- 2 cups
Red gram dhal- ½ cup
Bengal gram dhal- ½ cup
Green chillies- 6
Grated coconut- 3 tablespoons
Coarsely powdered pepper and cumin -1 teaspoon.
Chopped coriander leaves and curry leaves- 2 tablespoons
Salt to taste - optional
oil- for frying - use sparingly

Makes about 20 Adais

Directions :
Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!

Aloo Gobi

(Potatoes and Cauliflower)Ingredients :
1 large cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp lemon juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee

To be ground into paste :
2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion
½ tsp wheat flour

Directions :

Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes.
Drain, keep aside. Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter.
Add onion and green chilli, saute till pink.
Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
Add curds, stir continuously, till boiling resumes.
Add potatoes, cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done .
Garnish with coriander, serve hot. Enjoy!
"Why cook Aloo Gobi, when you can Bend It Like Beckham?"

Makkai Roti

Ingredients :
½ kg maize flour
¼ kg wheat flour
4 tbsp plain yogurt
3 cloves garlic, grated
4 green chillies, very finely chopped
1"piece ginger, grated
¼ tsp haldi
¼ tsp chilli powder
1½ tsp oil
salt and pepper to taste
oil for frying]

Method :
Combine all the ingredients and knead well with a light hand to make a dough. Put a little water if necessary. Divide into equal parts.
Heat a griddle and grease with few drops of oil.
Roll out each ball into a medium sized chapati, and fry till both sides are evenly browned.

Makai Aur Subzi Ki Roti

Ingredients :

1½ teacups makai ka atta
½ teacup cauliflower, grated
½ teacup methi leaves,
finely chopped
½ teacup coriander, chopped
2 green chillies, chopped
1 potato, boiled
salt to taste


Method :

Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt.
Grate the boiled potato and put in the mixture.
Put some warm and make soft dough.
Divide the dough into 8 to 10 balls. Roll out by apply a little flour and cook on a tava until it becomes soft.
Ready to serve.

Layered Chapaties

Ingredients :

For the chapaties
1½ teacups gehun ka atta
1 tbsp ghee or butter
½ tsp salt

For dipping the chapaties :
½ teacup milk
2 tbsp maida

For the stuffing :
2 potatoes, boiled
2 teacups finely chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas etc)
1 onion, finely chopped
1 tomato, finely chopped
1 green chilli, finely chopped
1 tsp chilli powder
½ tsp haldi powder
1 tbsp cashewnuts, chopped
1 tbsp coriander, chopped
2 tbsp ghee
salt to taste

Method :

For the chapaties :
Combine all the ingredients together to make a soft dough.
Knead properly and keep aside for ½ hour.
Roll out the dough into thin chapatis about 150 mm (6") in diameter and cook them lightly on a tava.

For the stuffing :
Finely chop the potatoes. Heat the ghee, put the onion and cook for 1 minute.
Put the tomato and green chilli and sauté for 1 minute.
Put the potatoes, mixed vegetables, chilli powder, haldi powder, cashewnuts, coriander and salt.

How to proceed :
Grease a baking dish. Put a chapati in it and spread a little stuffing.
Dip another chapati in the milk and maida mixture and keep it on the top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati.
Pour 2 tsp of melted butter on top and bake in a hot oven at 200ºC (400ºF) for at least 15 minutes.
Cut into slices.

Ready to serve.