Vaati Daal na Khaman

Dhokla is a very famous Gujarati snack. There are many types of Dhokla people make e.g. Khatta Dhokla or Nylon Khaman (as it is called in Bombay), Khaman Dhokla, Vaati daal na Khaman, Corn Dhokla, Mag ni Daal na Dhokla etc etc.

I like almost all types of dhokla, except Nylon Khaman, or Khaman Dhokla. I know I am one of the very few people who don’t like Khaman Dhokla.

But I like vaati daal na Khaman, which are a cousin of the regular khaman dhokli (Nylon Khaman). Vaati (or Vateli) daal means ground lentil.

Here is the recipe for making vati daal na khaman:
Ingredients:
1 Cup Chana Daal, Soaked For 3-4 Hours,
Water as Required to Grind the Daal
½ Cup Yogurt,
Salt to Taste,
1 Teaspoon Chili Ginger Paste,
1 Teaspoon Eno Fruit Salt,
1 Teaspoon Sugar, Optional (I don’t add it)
1/8th Teaspoon Turmeric Powder,

Tempering:
3 Teaspoon Oil,
1 Teaspoon Mustard Seeds,
1 Teaspoon Cumin Seeds,
1 Teaspoon Sesame Seeds
1 Chili, Cut into Small Pieces,
2 Whole Dried Red Chilies, Cut into 2 Pieces Each

Method:
Drain the water from the daal and keep aside. If you are using cold yogurt from the fridge, take it out in a bowl and microwave for 20-25 seconds so that it gets warm. Add the yogurt to the daal and grind it to a coarse batter. Add a little water if necessary. The batter should have a consistency of pancake batter. If you are using sugar, add it now. Cover and leave it in a warm place to ferment overnight or atleast for 6-8 hours.

The next day, add salt, turmeric podwer and chili ginger paste to the batter and mix well. Place a dhokla steamer on the stove. Just before pouring the batter into the container, add the Eno fruit salt and mix well. Pour the batter into the container. The batter should cover about 1 inch of the side walls of the container. Place the container in the steamer, and steam for 15-20 minutes, or until a knife when inserted in center, comes out clean.

If you don’t have a dhokla steamer, you can use a pressure cooker. Just make sure to remove the whistle from the lid.

I don’t have a dhokla steamer. Here is how I steam dhoklas. I have a deep bottom steel vessel that has holes in the bottom (more like a strainer). I use fill up a deep kadai (a deep pan) half way though with water. Then I place the steel strainer over the kadai, just making sure that the bottom of the strainer doesn’t touch water. I place the dhokla batter in a steel container, or a thali (a deep dish) and place the thali in the strainer and cover the strainer with a lid. I put the whole assembly on the stove and start boiling water and cook it just like any other dhokla steamer. In 15-20 minutes, hot and fluffy dhoklas will be ready.

For Tempering:
Heat the oil in a pan. When it’s hot, add the mustard seeds. When the seeds stop spluttering, add the cumin seeds, sesame seeds, green chili and whole red chilies. Cook for a minute or two and then take off of the stove. Spread the tempering over the dhoklas and let the dhoklas cool. When it cools down, cut into small pieces and enjoy with green chutney and sev. The picture here shows how it is served in Bombay, i.e. with onion and green chili.

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Pudina Chhas or Masala Chhas

Pudina Chhas or Salted Lassi, as it is called in the Indian restaurants here in the USA, is a refreshing drink made with yogurt/buttermilk. It is a must in summer times in India.

I still remember my college days, when I used to walk from my college to the train station, which was about 25-30 minutes walk. There was a “rekdiwala” (stall), at the station who used to sell fresh, cold pudina chhas or masala chhas, and plain chhas for Rs. 2.00 a glass.

You may who it feels when you walk in the heat of the sun for 30 minutes, with heavy books on your back, and a T-Square/drafter in your hands. Just before entering the station, I used to buy masala chhas. The cold chhas used to quench my thirst, and make me feel fresh again.

Here is the recipe for thirst quenching, refreshing and good for you pudina chhas.

Ingredients:
1-1/2 Cups Yogurt
1 Green Chili (or Per Taste)
½ Teaspoon Ginger, Grated
Sea Salt, to Taste
1 Teaspoon Roasted Cumin Seeds, Ground to Fine Powder
1 Teaspoon Dry Mint Leaves, Crushed, or 2-3 Fresh Mint Leaves
2-3 Mint Leaves, For Garnishing
Ice Cubes

Method: Grind the mint leaves, green chili, ginger and sea salt to a coarse paste. Blend the ground ingredients with yogurt. Add the cumin seed powder and 4 cups cold of water. Blend one more time. Pour the chhas in four glasses, add the ice cubes, and garnish with fresh mint leaves.

Enjoy the ever refreshing Pudina chhas or masala chhas.


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Bombay Masala Pav

Masala pav is a street side snack sold along with Pav bhaji in Bombay. It basically uses some of the vegetables from pav bhaji, but the only difference is that the vegetables are whole and not mashed. The pavs (Indian bread) are served topped with this mixture, or sometimes, it is cut into pieces, and mixed with the vegetable mixture.
Here is the recipe for making masala pav

Ingredients:
2 Indian ladi pav or Dinner rolls,
Salt to Taste,
1 Small Onion, Finley Chopped,
1 Tomato, Finley Chopped,
1 Small Bell Pepper (Green), Finley Chopped,
1/2 Teaspoon Ginger Garlic Paste,
1/4th Teaspoon Black Salt,
3/4th Teaspoon Pav Bhaji Masala,
2 Teaspoon Amul Butter, or Salted Butter,
Additional Butter to Roast the Pavs (Bread),
1 Teaspoon Red Chili Powder, or To Taste
½ Teaspoon Chaat Masala
1 Teaspoon Lemon Juice
2 Teaspoon Coriander (Cilantro), Chopped

Method:
In a kadai (pan), heat the butter. When the butter starts melting, reduce the flame to medium and add the onions and salt. Cook until they turn translucent. Now add the bell pepper. Cook until the pepper turns tender, but not mushy. Then add the tomatoes, and the rest of the ingredients except the lemon juice and the chopped coriander. Cook until the tomatoes are completely cooked, and their liquid is released.  At the end, add lemon juice. Stir and mix well. Garnish with chopped coriander leaves.

Make a horizontal slit on the dinner rolls 3/4th ways through. Heat up a shallow non stick pan. Spread some butter on the bottom of the pan. Open up the slit bread, lay it on the spread butter, split side down. Let it cook for 30 seconds, then flip. The bread should be completely coated with butter on both sides.

To serve: There are two ways to serve this.

1. Whole bread: Heat up the veggie gravy. Open up the hot bread, and place it on a serving dish. Now place a ladle full of the veggi mixture on one side of the bread, and cover it up with the other side. Place some more veggie mixture on the bread. Garnish with the chopped cilantro and serve piping hot.

2. Bread cut into pieces: Cut the roasted bread into small pieces. Heat up the veggie mixture; add the bread pieces in the mixture. Stir well to combine all ingredients together. Garnish with cilantro and serve hot.

I prefer the first method, because most of the places where I have had masala pav, served them in sliced pavs. Some people prefer the second method, I think because it is easy to eat cut bread pieces, then cutting sliced bread filled with masala.

Enjoy hot Bombay Masala Pav.

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Hare chane ki chaat or Kabuli chane ki chaat

Hare Chane ki chaat is one of my favourite snacks, because it’s healthy, can be made in no time once the chana is boiled, and it requires very few ingredients.

We don’t get fresh green chana here, and I don’t like to use frozen food as much, so I substitute the green chana with kala chana (kabuli chana). Green chana is basically unripe version of kala chana, so doesn’t matter which chana you use, the chaat tastes almost the same.

We get this chaat in Bombay, I am not sure if you get the same thing anywhere else. Everytime I went to Juhu Beach or Chowpaty Beach, since I was a kid (till I was in college when I left India), I used to look for these chaat walas who used to carry a small “torki” filled with hara chana. A dabba (metal container) filled with hot coal would be kept in the center of the pile of the chana to keep them hot.

They will prepare the chat in front of you by adding chat masala, tomato and onion, and give it to you in cone made out of magazine papers. A hard cardboard type paper, cut in a small square would be given to use as a spoon. Sounds weird right? But it was a lot of fun having the chat while walking on the sea shore. I miss those days:(

Here is the recipe for making hara chana (or Kabuli chana) chaat.

Ingredients:
1 Cup Frozen Hara (Green) Chana, or 1 Cup Kabuli Chana, boiled with salt
2-3 Green Chilies, Cut into Small Pieces
1 Tomatoes, Cut into Small Pieces
1/4th Small Onion, Cut into small pieces
½ Teaspoon Chaat Masala, or to Taste
Salt to Taste
1-1/2 Teaspoon Lemon Juice, or to Taste

Method:

If you are using frozen Green chana, then thaw it first. Then, add the chana in a bowl, and cook on low flame for 5-7 minutes, to thoroughly heat up the chana.

Then in a serving bowl, add the chana, salt, tomato, onion, green chilies, chaat masala, and lemon juice and combine well. Taste it first. Add more chilis, chaat masala or lemon juice if needed and serve hot.

If you are using Kabuli chana, then soak the chana overnight. The next day, put the chana in container, with very little or no water. Add salt and mix well. Put this container in the pressure cooker, and cook for 4-5 whistles, or until done.

Let the cooker cool down. Take out the chana in a serving bowl. While the chana is still hot, add all the ingredients listed above, except the salt salt, and combine well. Taste it first. Add more chilis, chaat masala or lemon juice if needed and serve hot.

Note: All ingredients in this chaat can be adjusted per your taste.


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Sevai Upma or Vermicelli Upma

Ingredients:

1 Cup Vermicelli,
2.5 Cups Water,
Salt to Taste,
2 Slit Green Chilies, Or to Taste
½ Teaspoon Ginger, Grated,
1 Medium Onion, Finely Chopped
½ Cup Mixed Veggies (I Used Frozen Mix)
1 Bell Pepper, Chopped (Optional)
1 Medium Tomato, Finely Chopped
2 Teaspoon Oil
½ Teaspoon Mustard Seeds
½ Teaspoon Cumin Seeds
½ Teaspoon Chana Daal
3-4 Curry Leaves
A Pinch Asafoetida
½ Teaspoon Garam Masala of Your Choice (Optional)
½ Teaspoon Turmeric Powder
1 Teaspoon Lemon Juice, or to Taste
Method:
Dry roast the vermicelli on a non stick pan for about 7-10 minutes, or until it turns golden brown. Keep aside to cool.

In a pan, heat the oil. When hot, add the mustard seeds, green chilies, curry leaves and chana daal. When the seeds start spluttering, add the cumin seeds and asafoetida and cover immediately with a lid. Let it cook for a minute, and then add the chopped onion and bell peppers and some salt. Stir and cook until the onion turns transparent. Then add the mix vegetables, tomato, garam masala, and turmeric powder. Stir and cook for 2-3 minutes. Now add water and cover with a lid. Bring it to a boil and cook until the veggies are done. Now add a little vermicelli at a time, stirring continuously and making sure that it doesn’t stick to the bottom. When you are done adding all the vermicelli, stir once and let it cook uncovered. Cook until all the water is absorbed or evaporated. Take off of the flame and add the lemon juice. Stir well and serve hot with cold yogurt.


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Mirchi Ka Salan

Mirchi Ka Salan is a Hydrabadi dish. It is a preparation of hot peppers cooked in a spicy peanut sesame seeds based gravy. You can use the green chili of your choice. Each ingredient including the peppers in this dish is dry roasted to give it a unique flavor. Traditionally in India, its made with big hot green chilies. Here you can use, Jalapeno or Serrano if you like it very hot, or bell peppers, if you like it mild or medium. I had a lot of belle peppers at home, so that is what I used to make the Salan. Depending on the type of chili you use, the quantity to use will vary. For eg. I used 3 Bell Peppers, but if you are using Jalapeno or Serrano peppers, you might want to use 6-8 (to make up for the quantity in Gravy)


Here is the recipe for making Mirchi ka Salan.

Ingredients:
3 Bell Peppers, Cut into 1 Inch Big Pieces
2 Tablespoon Oil
2 Teaspoon Mustard Seeds
2 Teaspoon Cumin Seeds
1/4th Teaspoon Tamarind Pulp (I used Lemon Juice Instead)
2 Teaspoon Sugar
2 Cloves Garlic
3-4 Curry Leaves
A Pinch Asafoetida
A 2 Inch Piece of Ginger
1/4th Cup Sesame Seeds
1/4th Cup Peanutes

Masala:
2 1 Inch Sticks of Cinnamon,
2 Bay leaves
5-6 Dry Red Chilies
2 Cloves
2 Tablespoon Coriander Seeds
2 Tablespoon Cumin Seeds

Method:
In a small non stick pan dry roast all the masala at low flame for 8-10 minutes, or until golden brown. Let it cool.

In a separate non stick pan, dry roast the peanuts and sesame seeds on low flame for 10-15 minutes until the seeds are golden brown. Let it cool.

Once all the dry roasted ingredients have cooled completely, combine them together, add the ginger and garlic and grind to a paste with the help of some water.

Heat the oil in a pan, when hot, add the mustard seeds. When the seeds start spluttering, add the cumin seeds, curry leaves and asafoetida. Cook for a minute, and then add the prepared paste. Add water to get the required consistency of the curry. I like thick curries so I added only ½ cup water. Cook at medium low heat.

While the curry is cooking, heat a non stick pan and roast the bell peppers (you don’t need to add any oil). Keep the heat to medium high and stir continuously. Cook until the peppers start to char. Make sure not to burn them. You want golden brown color on their skin.

Add the charred peppers and sugar to the curry and turn the heat to medium high. Cook for 10 minutes, or until the peppers are cooked completely. Take off the heat, and add 1 tablespoon lemon juice. Mix well and serve hot with rice or paratha.

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Capsicum and Corn Pulao

I had two capsicums (Bell Peppers) left after making Mirchi ka Salan the other day, so I thought of using them in pulao. I also added some frozen corn in the pulao to get some added color. Here is the recipe for Capsicum Corn Pulao.

Ingredients:

For the Rice:
2 Cups Rice
Salt to Taste
4 Cups Water

For the Vegetables:
2 Teaspoon Ghee or Unsalted Butter
2 Pinches Asafoetida
2 Cloves
2 Green Cardamom Pods, Optional
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
2 Bay Leaves, Optional
3-4 Curry Leaves
2 Chili Peppers, Slit Length Wise
2 Bell Peppers, Cut into Small pieces (You Can Mix Up Different Colored Peppers For More Color)
1 Cup Frozen Corn Kernels
2 Teaspoon Biriyani Pulao Masala (Or any other Garam Masala you like)

Method:

For the Rice:
I used rice cooker, so I just put the rice in the cooker, and added the required amount of water for 2 cups, which is marked on the cooker. If you are making the rice in a pan, then combine 2 cups rice with 4 cups water. Cook it at high flame till it comes to a boil. After a boil, turn the heat to low, and cover with a lid. Let it cook for 15-20 minutes. Do not stir the rice while it is cooking. After 15-20 minutes, lift the lid once and check the rice for doneness. If the rice is done, and if there is some more water remaining, then turn on the flame to medium high to burn off the water.

For the vegetables:
While the rice is cooking, heat the ghee in a pan. When it is hot, add the cardamom, coves, slit chilies, bay leaves and the mustard seeds. When the seeds start spluttering, add the cumin seeds, and curry leaves and asafoetida. Cook for a minute, and then add the peppers and the corn kernels and the garam masala. Add some salt per your taste. Stir and cook for 10-15 minutes at medium flame. I like the crunch of peppers, so I didn’t cook them until they were completely soft. You can cook them per your preference.

Once the rice is done and still hot, add the masala vegetables to it, and mix well. Serve hot with chilled boondi raita.

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How to root Basil

A few days ago, I bought fresh large leaf organic italian basil from the store. I had never seen the large leaf basil at the store before. As soon as I saw organic basil at the store, I thought of buying it so that I can grow it at home.

In summer, I do see many stores selling potted herbs, but I hardly find organic basil. Growing herbs at home is very easy.

Here is what you need to do to root basil.

Cut the bottom 1-2 centemeter of the stem, so that the new cells get exposed to the air. Remove most of the leaves from the stem, leaving just a few leaves on the top portion. Dip this stem in a flas filled with water. Make sure that the leaves are not in water, or they will decay.

Change the water every few days. After 2-3 weeks, you will notice that the new roots will be growing off of the stem. See the pictures below.

Continue changing the water until the roots grow 3-4 inches tall. Fill a pot with potting soil, make a whole in the center. Place the stem with roots in the hole, and lightly cover with the soil. That is it...you just planted your own organic basil!!!

Note: You can use the same method for growing mint at home too.

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How to Store Fresh Herbs

I sometimes buy big bunches of cilantro, basil or mint from grocery stores. As all of us know, cilantro or basil don't keep fresh for longer time. If you buy a bunch of cilantro from the store, and keep it in the fridge as is, it will start drying(dehydrating) after 3-4 days.

Some people crush the herbs and freeze them in ice cube trays. I usually like to use fresh herb leaves in most of the dishes I cook,so freezing them is not an option for me.To keep the herbs fresh for longer time, heres what you can do.

Take a deep flask, fill it up with 1-2 inches of water. Take the bunch of the herbs you would like to store. Cut the bottom half centemeters of the stems of the herbs so that it can take water in. Put your herbs in the flask such that only the bottom 1-2 inches of the stems are in water. See the image below.

Now, cover it with a plastic bag. Do not shut it tight. The bag will allow to retain the leaves moisture, but it will also allow some air circulation, so that the herbs stay fresh. Put this flask in the fridge. Depending on the type of the herb, you can extend the herbs life from 2-3 weeks.

This mint you see in this picture, has stayed fresh for about a month. I use mint leaves for tea. I just need 1-2 leaves a day. I take it out of the fridge everyday, get the leaves, and cover it back with the bag.

Note: If you see that the water is getting merky afer a few days, change the water and cover the herb with the bag again. Try this method for cilantro. I have stored cilantro in the same way for upto 3 weeks.

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Daal Dhokli - A Gujarati Dish

Daal Dhokli is one of the very famous Gujarati Dishes. This dish is prepared by preparing dhoklis, i.e spicy whole wheat tortilla cut into pieces, and boiling them in a special Gujarati style daal. See below for the recipe.

Ingredients:

For Dhokli:
3/4th Cup Whole Wheat Flour + Some for Dusting
Salt to Taste
1 Teaspoon Oil
½ Teaspoon Chili Powder
1/8th Teaspoon Turmeric Powder
Water to Knead Flour

For Daal:
½ Cup Toor Daal
4 Cups Water
Salt to Taste
3 Green Chilies Slit
1 Teaspoon Ginger, Grated
2 Tablespoon Peanuts
2 Kharek (Dried Dates), Optional,
2 Kokum
½ Teaspoon Jaggery (or to taste)
½ Teaspoon Turmeric Powder
1/8th Teaspoon Methi (Fenugreek Seeds)
2 Bay Leaves

Tempering:
2 Teaspoon Ghee or Unsalted Butter
1 Teaspoon Mustard Seeds
½ Teaspoon Cumin Seeds
2 Whole Red Chilies, Broken Into Small Pieces
1 ½ inch Stick Cinnamon, optional
2 Cloves (Lavang), Optional
½ Teaspoon Asafoetida
½ Teaspoon Red Chili Powder

Garnishing:
2 Teaspoon Cilantro (Coriander), Chopped
2 Teaspoon Freshly Grated (or Frozen) Coconut

Method:

For Dhoklis:
Combine and mix the dry ingredients first. Now add the oil and mix well. Knead dough using water. Cover and set aside for 15 minutes.

Daal:
Pressure cook the daal with 2 cups of water. Once the daal is cooked, churn it with the help of a hand mixer. Now add the remaining 2 cups of water, and all the ingredient required to make daal. Cook it at medium temperature.

While the daal is getting cooked, divide the dough in 2 equal portions. Dust some flour on a flat surface and roll out the dough to 6-7inches diameter circles. With the help of a cookie cutter, cut the rolled dough into 2-3 inches long pieces. Arrange these pieces in one layer, so that they don’t stick to each other. Cover and set aside.

Once the daal starts boiling, turn the heat to medium high or high and drop a few pieces the dhoklis to the daal. Stir once, making sure that the dhoklis are not sticking to each other or to the bottom of the pan, then add some more dhoklis. Stir and repeat the same process to get all the dhoklis in the daal. Keep stiffing at regular intervals. Make sure not to break dhoklis while stirring. After 15-20 minutes, take out a dhokli, and press to see if it is done. If it feels very sticky, put it back in the pan and let it cook for some more time. Switch off the stove once the dhoklis are cooked thoroughly.

Tempering:
Heat ghee in a kadai or a pan. Once it is hot, add the mustard seeds. Once the seeds stop crackling, lower the flame, and add the cumin seeds, asafetida, cinnamon, cloves, and dried red chilies. Once the cumin seeds start turning brown, turn off the gas and add the red chili powder. Pour the tempering to the cooked daal and cover immediately.

Take out the hot daal dhokli in a bowl; pour ½ teaspoon ghee, garnish with the coconut and coriander and serve hot.

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Handvo: Spiced Lentil Cake

Handvo is a very healthy Gujarati Snack. It is made with a mixture of lentils and rice, which is allowed to ferment overnight and then baked to soft and fluffy savory cake. Here is the recipe for making handvo.

Ingredients:

For Soaking Overnight:
1 Cup White Rice (I used basmati)
1/3rd Cup Urad Daal
1/3rd Cup Toor Daal
1/3rd Cup + 1 Tbsp Chana Daal
1 Teaspoon Fenugreek Seeds (Methi Seeds)

For the Spicy Batter:
1 Medium Size Bottle Gourd, Grated (Any type of gourd will work, some people use cabbage too)
Salt to taste
1 Cup Frozen Mixed Veggies
3 Teaspoon Chili Ginger Paste
2 Teaspoon Sugar
2 Teaspoon Red Chili Powder
1/4th Teaspoon Turmeric Powder
1 Teaspoon Oil from any type of Indian Spicy Pickle, Optional (I use oil from Deep Dabla Keiri Pickle)
1 Teaspoon Eno Fruit Salt

Tempering:
4 Tablespoon Oil
2 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
2 Whole Dried Red Chilies, broken into 2-3 pieces each
2 Tablespoon Sesame Seeds

Method:
Clean and wash the lentils and rice, and soak them in 3 cups of water overnight. Make sure that the grains are well covered with water, and there is enough water for them to soak overnight. Add more water if you think that the 3 cups you added are not enough.

The next morning, strain the water, add the fenugreek seeds and grind to a coarse mixture, with the help of some water. The consistency of the mixture should be similar to the pancake batter. Pour this mixture in a deep vessel and make sure there is enough space for the mixture to rise. Cover the container and put this mixture in the oven. Here in Seattle, it is hard to ferment a mixture without the use of some “artificial heat“. So, I leave the oven lights on, while the mixture is in the oven. This provides warm temperature to the mixture and it ferments well. It takes about 16-18 hours to ferment the mixture this way. If you add sour curds to the mixture, it might take a little less time.

The next day, when the batter has fermented, pre-heat the oven to 400 degrees. Add the grated gourd, salt, veggies, sugar, hot oil, turmeric, chili ginger paste, red chili powder and pickle oil to the lentil mixture. Mix well. Add some water if you feel the batter is too thick. The consistency should be like a pancake batter.

Tempering:
Heat 4 tablespoon of oil in a pan. When the oil is hot, add the mustard seeds and dried red chilies. Once the mustard seeds stop spluttering, lower the flame, and add the cumin seeds and sesame seeds. Turn off the stove once the sesame seeds turn pink. Pour half of the tempering into the batter. Save the other half for garnishing.

Prepare a deep oven safe pan by spraying some non stick spray on the bottom and the sides. Now add Eno fruit salt to the batter, mix well, and immediately pour the batter the pan. Place it on the middle rack of the oven, and bake it for 25-30 minutes or until a knife when inserted in the center of the batter, comes out clean. Now transfer the pan to the top rack and broil no low for 2-3 minutes to get a golden brown crust.

Remove from the oven spread the remaining tempering mixture on the top crust of the handvo. Let it cool completely before cutting to pieces.

Serve with Green Chutney and Sev on side. Some people enjoy it with ketchup. It can also be had with Chai (Indian tea). No matter what you serve it with, it always tastes great!!!


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