Instant Khaman Dhokla(Yellow Dhokla)

This is my granny's recipe that we all girls in the family have been following.. My Granny was an excellent cook. She was from Surat..This city owns it's pride of the most delicious delicacies that made Gujarati Quick Snacks - Famous All Over India.. Thus the proverb "Surat nu jaman ane kaashi nu maran" [ Life means Eating in Surat, dying in Kashi ] was made by local folks!

This basic recipe is standard and thus you might find it just about anywhere on internet;as the foodies travel, they keep adding variations to make it more interesting & thus more varieties comeup with same name & a little change in recipe!
Khaman Dhokla happens to be one these mouth watering delicacies!
This is a type of Instant Dhokla Recipe which has that special fluffy & soft texture because of acidity from citric acid granules..
Ingrediants :
1 cup gram flour(chickpea flour)
*make sure there are no lumps formed,sieve it before use.
1/8 tsp turmeric
2 tsp sugar
1/2 tsp citric acid granules
1 tsp salt
1 cup water
1 tsp soda bicarb Oil for greasing the plates

For Tadka:
1tsp oil for Tadka
1 tsp mustard seeds
1 tsp sesame seeds
2-4 half slit green chillies
a couple curry leaves

For Garnish: 1-2tablespoon of Finely chopped coriander mixed with finely shredded coconut.

Directions:

1. Mix the flour, turmeric, salt, sugar and citric acid granules in a bowl with a cup of water.Mix them together into a smooth paste, with a whisklet it stand for 10-12minutes.
2. Meanwhile, Set up the steamer. If you dont have one, make one by placing a wide mouth stock pot & put the cooker stand(the thick metal ring that u place below the containers!), add the water to the level of the ring & take one big deep thali(deep rimmed plate) in a way that fits your vessel. when you place a thali in that,thr should be about an inch of space around the thali..
3. Once you see the steam being formed.Add some oil to thali & brush it well.Add the soda bi-card to the mixture & Mix it gently with Spatula or hands. Do not use whisk for this!
4. While u are mixing the batter, you will see it rising to upto 3-4times the actual quantity.
   Once it rises,stop mixing n immidiately place the batter on the thali n put it in that steamer or in your stock pot steamer..This step needs to be done as quickly as possible. For bigger batches, add the soda to thali specific quantity in separate bowl & repeat the process..
   Cover it with heavy lid. This lid should be covered with a kitchen napkin or with 5 folds of kitchen paper(bounty or any premium brand) in order to control the steam. This will avoid excess steam to accumulate on dhoklas & keep them moist.
5. Let it steam for about 20mins or until tooth pick comes out clean! Remove it from the Stock-Pot or the steamer n let it set for like 5mins..do not cover.Cut them in squares or the shapes you like/i use cookie cuttter sometimes to make funny shapes for kids!!
6. Do tadka of mustard seeds,sesame seeds,green chillies, red chillies on it..Spread it lightly with your fingers..you can also offer the pieces without doing tadka..if so, put some roasted sesame seeds when you steam it..this will give a nice flavor to it. Garnish with the coconut shreds & chopped coriander mix.

Remember: The Khaman Dhoklas are nicely done ONLY if the appearance is like angel food cake or sponge cake! otherwise it only means you didn't add proper soda or you over/under stirred it!

Tips:

• you may use eno fruit salt to make this dhokla.if so, add this while you add soda to mixture just before steaming!
• you may use lemon juice(1 whole large lemon,chck the taste whn u use half of it..n thn only add the rest)

will post the pics soon...njoy & will appreciate comments/suggestns.

US - Spring 2009 Meet :

Semi - Healthy Pav for Pav Bhaji

Yesterday I wanted to make Pav Bhaji for dinner as I was bored of making the same old Chapathi, palya ( subji) , rice and dal. I wanted to make Pav from scratch so started my search on the net and found 2 awesome recipes one from VahChef( uses all purpose flour) and the other from Jugalbandhi ( healthy version uses whole wheat flour). So I combined the 2 recipes together and made my own and it turned out moist and delicious. I haven't posted the Bhaji recipe because I think all most all of you make it at home. If you try it let me know how it turned out!

Ingredients
3 and ¼ cups flour (I used 1¾ cups whole wheat and 1.5 cups maida/all purpouse flour)
3 tsps. active dry yeast
1 tbsp sugar
1.5 tbsp. butter (melted)
1 tsp. salt
1 cup ( I used skim milk)

1/4 cup luke warm water

2 tbsps. melted butter to brush

1. Add the sugar and yeast to a bowl, then add 1 cup luke warm milk, mix and leave it for a while for the yeast to get active, it will take abt 5- 10mins. You will see a nice froth, thats when you will know that it is ready. Then add salt.

2. In a large bowl mix both the flours. Make a well in the middle and add the milk, start kneading, if the dough is too dry then add the water 1 tbsp at a time and knead further.

3. Knead for about 6-8 minutes adding the melted butter, until you get a smooth, elastic ball of dough. If it is too watery then add a little flour.

4. Kneading can be done either on the kitchen counter or in a large bowl.

5. Put it in a large bowl, cover the bowl with oiled cling wrap, and keep it in a warm place until doubled in quantity. (one to 1.5 hours)

5. Lightly grease and dust a baking tray.

6. Punch the dough down gently, knead it a bit, divide it into 6 or 8 parts, depending on how big you like the pavs.

7. Roll each piece into a ball, cupping your palm, into tight balls. It has to be done in just one direction.

8. Place the balls on a baking sheet 1 inch apart, press then down very lightly, and cover them with a cling wrap. Let them rise again in a warm place until almost doubled (about 30 minutes). When they rise, they will merge at the edges.

9. Meanwhile, preheat the oven to 375 F. After the second rising, bake the breads for 13-15 minutes until a toothpick inserted in them comes out clean. Brush with the butter and bake for another 5 minutes.

10. Cool them on a wire rack for 10 minutes.

Enjoy it with Bhaji!

Orange Loaf Cake

Since I am into baking now, here is one more tasty and low fat cake recipe. Enjoy!

Recipe source: Recipezaar, made some modifications.

* 1 3/4 cups cake flour ( I did not have cake flour so i substituted it with all purpose flour + corn flour. From 1 cup flour take out 2tbsp and add 2tbsps corn flour )
* 1 cup sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup canola oil
* 3/4 cup orange juice (original recipe said 1/2cup, but it was too thick, so added 1/2 cup more, I used fresh)
* Zest of 1 orange
* 4 egg whites
* 2 tablespoons confectioners' sugar (for dusting the cake loaf after baking)

Directions

1. Prepare a 9x5x3" loaf pan with cooking spray then lightly dust with flour.
2. In a mixing bowl, combine the dry ingredients.
3. Add the oil and orange juice to the dry ingredients and beat until smooth.
4. In another mixing bowl, beat the egg whites until stiff peaks form.
5. Fold egg whites into wet mixture.
6. Pour batter into prepared loaf pan.
7. Bake at 350F for 1 hour or until a pick comes out clean from the center.
8. Cool for 10-15 minutes before removing from the pan to a wire rack.
9. Let loaf cool completely before dusting with powdered sugar and slicing.

Nutfree-dairyfree-lowfat-chocholate cake!

This is my friends' mother's special recipe.

My friend's father was allergic to dairy & eggs, so this cake was made quite often almost in every christmas...It was my pleasure to be her helping hand while she was running her cooking classes & this recipe comes directly from her own kitchen.

I have been making this cake for almost a decade now..My near & dears ones have always loved it & the best part is, you can eat as much as you want and still its light on belly :)

here goes the traditional basic recipe :

3 cups all-purpose flour

2 cups white sugar / can be replaced by honey;as per desired sweetness.
6 tablespoons unsweetened cocoa powder

2 teaspoons baking soda

2 teaspoons baking powder
2/3 cup lukewarm vegetable oil

2 cups of normal temp water

2 tablespoons distilled white vinegar

2.5 teaspoons vanilla extract

DIRECTIONS:

1. In a large bowl, combine all the dry ingredients together.

2. Combine all the wet ingredients together in another bowl. if you are adding fruits or nuts, add them before you add water;because fruits hold some water content.

3. Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth. Pour batter into a greased 9 x 13 inch pan.

Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.

4.The time will vary according to the type of oven you use, your altitude, your current location weather; so cake is done when the toothpick is pricked & it comes out clean!

5.Let it set & cool in pan itself.

6. When cool sprinkle with confectioners' sugar.

You can do variations with this basic recipe..for more tips & tricks feel free to ask any questions you have in mind!

Mushroom Pepper Fry

This is very easy, but very delicious.







1 box button Mushrooms- wash and slice them.
1 small or 1/2 large onion thinly sliced
1 green chili
1- 2 tsp ground black pepper ( according to your taste)
salt to taste
2tsps oil

Heat oil in a wide mouthed pan, add onions and g. chili. Saute it on medium heat until light brown. Add sliced mushrooms, cover and cook until mushrooms reduce to half their volume, do not add water. Then add salt and pepper and cook for another 2-3mins. Serve hot with rotis or chapatis.

Avocado Chapathi and Pineapple Gojju

Yesterday, I was going through the fridge to see what to make for dinner and saw a lonely Avocado and some pineapple pieces. Suddenly I remembered about Avocado Chapathi's, which I happen to read in some blog and thought of making the same. Coming to the pineapples I made pineapple gojju with it, which is spicy, sweet and sour and yummy! I first tried this gojju in some wedding and was hooked onto it. So here you go:





Avocado Chapathi:

1.5 cups whear flour
1 ripe Avocado
1 tsp Chilli powder ( adjust according to your taste)
1/2 tsp each Cumin and Coriander powder
You may also add Garam Masala Powder.
Water to knead
1 tsp oil

Cut, seed and scoop the flesh from the Avocado into a bowl. Mash it nicely with a fork. Add the flour, spices and oil and mis nicely. Add enough water to make into a pilable dough. Cover and let it rest for 15mins.

Make chapathis as usual and serve hot with raitha or pickles. I served mine with Pineapple gojju.

Pineapple Gojju:

1 Cup Pineapple pieces ( I used fresh, if using canned then use unsweetened)
Boil and drain the pieces in some water. ( Reserve the water)
100gms - Tamarind ( soak and take out the juice)
100gms Jaggery ( Use according to your taste)


Masala:
6-8 Byadgi Red Chilles
1 Tbsp - Channa Dal
1 Tbsp - Urad Dal
1/4 Tsp - Fenugreek seeds ( methi seeds)
1 tsp Dhania seeds( Coriander seeds)
1/2 cup dry grated coconut

Lightly fry each one of them in a pan and grind together with some tamarind juice, some jagerry and water( Use the drained water from pineapple). It has to be a nice smooth paste.

Tadka:
2tsp oil
1/2tsp Mustard seeds
a big pinch Hing

Method:

Heat oil in a pan, add mustard seeds and hing, then add pineapple pieces fry for 2-3secs and then add the masala paste. Add the remaining tamarind juice and jaggery. Add water to get some gojju, cover and cook on med high for 5mins. Serve hot with rice and ghee.

Madeleine

I always wanted to try my hand at baking and thought why not start with the cookies I love! They are called Madeleine's and they are french. It needs a special mold to make . This is my 1st attempt in making these simple yet delicious cookies. Hope all you cooks out there will enjoy making and relishing these cookies as much as I did. So enjoy them warm with a cuppa of chai!

Recipe Source : Recipezaar

I made some changes.

Makes : 20 cookies

Ingredients

• 2 large eggs
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange peel
• 1 pinch salt
• 1 cup all purpose flour
• 10 tablespoons unsalted butter, melted, cooled slightly

Directions

1. Preheat oven to 350°F Generously butter and flour pan for large Madeleine's.
2. Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, orange peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
3. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-15 minutes( keep an eye after 10mins, they can burn easily). Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch.
   
   

Kadai Paneer(A easy and tasty paneer receipe)

Ingredients
3 Tbsp oil/ghee
Jeera
Shah Jeera
Javatri
1 finely chopped onion
1 tbsp chopped green chili
1 tsp ginger paste
2 cubed Peppers(multi colored ones make the recipe look tempting)
1.5 - 2 cup tomato paste
1.5 cup Paneer pcs
Salt to taste
pinch of haldi
Red chilli powder to taste
For Garnish
1tsp everest garam masala
2-3 fried red chilli
Method

• Heat oil in a pan.Add jeera, shah jeera and Javatri
• Add onion and green chilli.cook for couple of minutes
• Add ginger paste and peppers and cook for a min
• Add tomato paste and masala.Cook for 3-4 minutes
• Add paneer
• Garnish with garam masala and red chilli.Serve

Note: this is a passed down receipe which turns out excellent.As there is no milk or cream this turns out to be pretty lite but tasty..Shah jeera and javatri places a imp role in the flavour.
U can replace panner with tofu.

Will update later with d photo.

Gazar ka Halwa(low Cal)

1 packet(908 gm )Carrots.
500 ml water
6 tbsp sugar
1 cup milk
Cardamon powder
Saffron
For Garnishing
Badam slivers
pista slivers

Method

• Peel and grate the carrots with medium size grater.
• In a frying pan boil the carrots with the water at high temperature
  
• when water is almost evaporated add the milk, cardamom powder and saffron
• Cook till halwa is dry i.e no water can be seen
  
• Add sugar and cook till no remains of water can be seen
• Take off the flame.
• Decorate with almonds and pista
  

• Serve

NOTE: Cooking in water enhances the natural flavours of carrots. They start tasting sweeter.Hence the amount of sugar and milk that needs to be added is considerbly less
I have used full milk. But instead of that you can cook fully in 2% as it is the same thing.
Adding sugar in end after the water has evaporated enhances the red color.

Welcome Welcome Welcome

Welcome to Dallas Moms Kitchen. We are a small group of moms, in and around Dallas area. Since some of us are passionate about cooking and baking we decided to start this blog and share/document recipes here straight "FROM DALLAS MOMS KITCHEN". So folks gear up and start trying these yummy delicious recipes, I am sure you will like each one of them. Don’t forget to add your feedback.
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