Sunday, May 15, 2011

Khaman Dhokla, Simple Chickpea Curry and a T & T

The combination of dhokla and chickpea curry sounds really weird...I HAD to post these two recipes as they were snoring off in the draft for a very long time :P

Aha!Now for  news from my kitchen, I can crown myself a bread baker now :P yipeeeeeeeeeeeeeeeeee!! I've got it right after umpteen number of efforts. It's an achievement in itself and gives a beaming sense of satisfaction. Am sure many of you will agree to this :P

Thanks to prathibha of The Chef and Her Kitchen,She had posted khara bread recipe for which I fell for :P, As I wanted to get the plain bread right first,didn't add the masala part. But nevertheless, the recipe is a keeper!!

Plain Bread


Today's Recipes
Khaman Dhokla
Recipe source: An old Googled one

1 cup - Bengal gram ( besan)
2 tbsp - Rawa
3 tsp - Sugar
1 tsp - Green chilli- ginger paste
1 and 1/2  tsp - Eno's fruit salt
1-2 cups - Buttermilk

1/4th tsp - Mustard seeds
1/2 tsp - Sesame seeds ( til)
2 no.  - Green chillies, chopped
Hing - A pinch (asefoetida)
1 Sprig - Curry leaves
1 tsp - oil
Garnish - chopped coriander leaves and Grated coconut

  • Mix together all the ingredients except eno, with enough buttermilk to make a thick batter.
  • Add eno, sprinkle little water over it and mix well
  • When the mixture rises, pour it intoa greased tin and steam for about 10 - 15 minutes.
  • Once done, take it out of the steaming utensil and set it aside.
  • In a small saucepan, heat oil add mustard seeds, green chillies, curry leaves, hing and fry till seeds crackle.
  • Garnish with coconut and coriander leaves.
  • Cut into desired shape.
  • Take half a cup of hot water and add 1/4th tsp of sugar and stir well, sprinle this on the dhoklas just before serving to keep it soft and moist.

Simple Chickpea Curry

1 and 1/2 cups - Cooked chickpeas ( kabuli chana)
1 tsp - Cumin seeds
1 medium sized - Onion, finely sliced
1 medium sized tomato - Finely chopped
1 tsp - Ginger garlic paste
1 - Green chilli, finely chopped
1 tsp - Cumin powder
1 tsp - Coriander powder
1/2 tsp - Garam masala powder
1/2 tsp - Turmeric powder
1/2 tsp - Aamchur powder ( dry mango powder)
Salt - To taste
1- 2 tbsp - Chopped coriander leaves
2 -3 tbsp - oil

  • In a kadhai heat oil, add cumin seeds and fry for a couple of seconds.
  • Add sliced onions and fry till translucent.
  • Next, add the chopped tomatoes, chillies, ginger garlic paste and fry till the tomatoes are mushy
  • Add all the spice powders - cumin powder, coriander powder, garam masala powder, turmeric powder, aamchur powder, salt and very little water.
  • Give this content of the kadhai a nice stir and let it cook till the rawness of the spice powders dissappear.
  • To this add the cooked chickpeas and mix so that they are well coated with the spice blend.
  • Add little water and simmer for a couple of minutes and turn off the flame.
  • Garnish with chopped coriander leaves, chickpea curry is  ready to serve.