DHOKLA (GRAM FLOUR BREAD)

INGREDIENTS:

350gms Gram flour (Besan)
1cup Curd/Yoghurt (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
1tsp Mustard Seeds
2tsp Oil
Cilantro leaves (chopped)
Shredded coconut for garnishing

METHOD:

• In a bowl add gram flour (besan), Curd and water.
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt and set aside for 4 hours covered with a lid.
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
• Cool for sometime and cut into big cubes.

• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
• Garnish the dhokla with cilantro and coconut
• Serve with hari chutney.

RAGDA PATTIES/ALOO TIKKI

INGREDIENTS:

250 gms green or white peas, soak in water overnight and pressure cook till soft

1 large onion, finely chopped

1 large tomato, finely chopped

3-4 green chillis, slit length wise

1 tsp grated ginger

1/4 tsp asafoetida/hing

1/4 tsp turmeric pwd

1/2 tsp cumin pwd

1 tsp coriander pwd

garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)

1 tbsp tamarind paste (optional)

fresh coriander leaves for garnish

salt to taste

1/2 tbsp oil

METHOD:

• Heat oil in a vessel, add the cumin seeds and let them splutter. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida, followed by the onion. Cook on medium heat for 4-5 mts.
• Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft.
• Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Add a cup of water and cook on high for 3-4 mts. Reduce flame and cook on simmer for 7-8 mts. Add the mashed peas and combine. Add the tamarind paste, combine and cook for 4-5 mts.
• While the ragda is simmering, add garam masala pwd. The gravy will begin to thicken. Adjust the salt. Garnish with fresh coriander leaves
• Combine 2 mashed potatoes (should be cooled completely), 2 bread slices (remove sides), pinch of red chili pwd, 1 tsp green chilli-ginger paste, salt to taste. Make small patties/cutlets and shallow fry till golden brown on both sides.
• Take a wide serving plate. Place two aloo tikkis, spoon some warm ragda over the tikkis. Next spoon green chutney and sweet tamarind chutney. Spoon sweetened curd/dahi (purely optional). Sprinkle some chopped onion and tomatoes. Finally finish off with sev and coriander leaves. Serve immediately.