From Grandma’s Kitchen : Cook This Indian Dishes At Home In Your Quarantine Period

Khaman Dhokla!!

• To prepare this delicious Khaman Dhokla recipe, take a glass bowl and add gram flour, salt, water, lemon juice and baking soda in it.
• Mix well all these ingredients. Allow the batter to ferment for 1-2 hours.
• In the meantime, pour boiled water in a steamer and grease the utensil with oil.
• Pour the Dhokla batter in the utensil and cook on low flame for 15-20 minutes. Check with a knife after 15 minutes by inserting it inside the Dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into pieces.
• For the tempering, heat another pan with oil in it over moderate flame. Once the oil is sufficiently hot, adds mustard seeds, curry leaves and vertically sliced green chilli.
• Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, squeeze 1/2 lemon, add sugar and green coriander leaves. Pour this syrup on the Khaman Dhokla. Garnish with the tempering.

Methi Thepla

Methi Thepla!!

• Mix 1 cup wheat flour, fenugreek leaves, coriander leaves, curd, red chilli powder, coriander powder, turmeric powder, ginger-garlic paste, 1-teaspoon oil and salt in a bowl.
• Add water as needed in small incremental quantities and knead smooth and soft dough like Roti dough. Grease its surface with 1-teaspoon oil. Cover the dough with a clean muslin cloth or a plate and leave aside for 15-20 minutes.
• Roll it out into a circle having approx. 6-7 inch diameter.
• When tiny bubbles appear on the top surface, flip it over, spread 1/2-teaspoon oil evenly on its surface and cook for 30 seconds
• Flip it again, spread 1/2 teaspoon oil evenly on its surface and cook otherside as well. Press it against tawa/griddle with a spatula so that it cooks evenly, cook for 20-30 seconds. Repeat flip-press-cook process (without spreading any more oil) until light golden brown spots appear on both sides. Switch between low to medium
• Serve them hot with masala tea or curd.

Sabudana Vada!!

• Take a bowl and add sago and water in it. Soak for at least 2 hrs or till it gets fluffy. Once it’s done, drain the excess water and transfer the sago in a bowl. Keep it aside for 2-3 hours.
• Take another bowl and add 2 boiled potatoes in it. Peel and mash them we. Meanwhile, roast 1/2 cup of groundnuts in a pan over medium flame. Once done, transfer the nuts in a bowl keep them aside. Now add 1 tsp oil in the same pan and heat it over moderate flame. Add cumin and raisin in it. Sauté for few seconds and then turn off the flame.
• Mix the sago, boiled potatoes and crushed groundnuts together in a bowl. Add salt, lemon juice and sugar in the mixture. Pour the cumin-raisin mixture in this bowl and mix well.
• Take portions from the mixture and form Vadas with oiled palms. Deep Fry over medium heat till crisp and golden brown. Serve the sabudana Vada hot with coriander or mint chutney or sweetened yoghurt.

Green Peas Ghugra!!

• In a bowl add both flours (Atta & Maida), salt, Ajwain, ghee and crumble well.
• Add water and knead dough. Keep aside for 20 minutes.
• In a pan add oil heat it adds boiled and grated potatoes, boiled peas, ginger, green chilli paste, salt, red chilli powder, chat masala, Garam masala and lemon juice mix well. Cook for 3 – 4 minutes on medium flame.
• Now make a small ball from the dough and roll out small Poori.
• Cut the proper circle with the bowl. Place a spoonful of stuffing and grease the corners with water. Fold into a half-moon shape and make the design with a fork.
• In a wok add ghee and heat it. Fry all Ghugra in heated ghee at the medium-low flame.
• Serve with green and sweet chutney.