THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Thursday, 20 December 2012
This is a Gujarati dish which I have always wanted to prepare. A few years ago we had visited Bombay on a vacation. Mr. Moorthy, my hubby's ex-boss invited us to his place at Dadar for evening tea. He is a very jovial person and we all loved his and his wife's hospitality. Mrs. Moorthy served us spl Gujarati dish Dhokla with green chutney! I had it for the first time in my life and I really loved it, and both my dtrs finished the whole plate in no time! Since then I have been waiting for the right time to make this dish. Here is the dish I prepared .......
WHAT YOU NEED:
Gram flour / besan - 2 cups
Curd - 1 cup ( I had measured curd with my normal coffee cup)
Salt to taste
Green chilli paste - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - a little
Soda bi carb - 3/4 tsp
Oil - 1 tsp
Lemon juice - of half lemon
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Coriander leaves, chopped - 1 tbsp
VERY POPULAR GUJARATI DISH, DHOKLA...
HOW TO MAKE:
In a mixing bowl, add gram flour, turmeric, curd and salt.
Mix well adding little water. The batter should be thick.
Keep covered for 3-4 hours.
Now add green chilli paste, ginger paste to the batter.
Mix lemon juice, soda bi carb and 1 tsp of oil in a bowl.
Add this mixture to the batter and mix well.
Take a flat vessel, grease with oil and pour the batter in to it.
Steam the vessel in a cooker for 12- 15 minutes.
When cool cut in cubes.
Heat a small pan with 2 tsp of oil.
Sputter mustard seeds and curry leaves. Pour the seasoning over the Dhokla cubes.