SANDWICH DHOKLA

Sandwich Dhokla is a wonderful variation to our traditional dhoklas. Two layers of yummy khatta dhoklas sandwiched with a spicy tangy chutney in the center. This can be enjoyed for breakfast, snack, side or a lunch box item. 

Try this twist when making dhoklas the next time and enjoy it with your family. 

Ingredients:

Khatta Dhokla Batter, 2 cups
Oil, 1 tbsp + 2 tbsp
Coriander Chutney, 1/4 cup
Mustard Seeds, 1 tsp
Sesame Seeds, 1 tsp
Asafoetida, a pinch
Green Chilies, 3 slit in two

Procedure:

1. Prepare the Khatta Dhokla batter following the recipe from my blog. 

2. Grease the dhokla dish and pour in a thin layer of the batter. 

3. Steam for 8-10 minutes. 

4. Spread a generous layer of coriander chutney on top of the steamed dhokla. Mix evenly. 

6. Spread another ladle full of the dhokla batter ensuring not to mix it with the chutney. Tap the thali to spread the batter evenly. Steam for another 10-12 minutes. 

7. Once steamed let it rest for 5 minutes and then cut in to small squares and remove into another plate. 

8. Heat 2 tbsp of oil, add the mustard seeds. Once they crackle add sesame seeds, asafoetida and green chilies. Pour this tempering over the prepared sandwich dhoklas. Enjoy with tea or coffee or just by itself!

CUCUMBER VEGGIE ROLLS

Looking for quick, healthy, yummy starters or snacks? Try these crunchy delicious veggie rolls. This is a great summer recipe, not just because it can be served chilled but also because you don't need to toil hours in the kitchen to make it. It comes together in a jiffy. 

I love peppers and cucumbers but you can use your choice of vegetables for stuffing. Baby corns and mushrooms go well too. 

Ingredients:

Cucumber, preferably Lebanese, 1

Red Pepper, 1 thinly sliced

Green Pepper, 1 thinly sliced

Yellow Peppers, 1 thinly sliced

Carrot, peeled and thinly sliced

Paprika, 1 tsp

Salt to taste

Hummus, 3 tbsp (Recipe for Hummus available on my blog, here.)

Fresh Coriander Leaves, 2 tbsp finely chopped

Procedure:

1. Wash and pat dry the cucumber. Cut and discard the ends.

2. Using a peeler, make thin slices of the cucumber.

3. Spread the slices on a clean surface. 

4. Spread hummus on the slices. 

5. Sprinkle some paprika on the hummus. 

6. Place a little of mixed cut vegetables (red, yellow, green peppers and carrots) on left end of the cucumber slice.

7. Start rolling the cucumber slice ensuring the stuffing stays in place. Make into a roll and pierce a toothpick through to finish the roll and make it stay.

8. Make the rolls similarly with the rest of the cucumber or as desired and sprinkle some fresh coriander leaves on the top. Sprinkle some salt just before serving or the vegetables will ooze out water and become limp. 

9. Make these rolls just before serving and enjoy fresh. Its a good idea to cut the vegetables and refrigerate them and make the rolls when your guests arrive. 

PYAZ KA SALAN

I love, love, love Mirchi or Pyaz Ka Salan. Its like a  party in your mouth. All those flavors coming together with each bite. The aroma is heavenly. Once you've tasted this you will never be able to go back to having Biryani without the Salan. 

I have had the good fortune of being able to try the authentic one at Paradise Biryani in Hyderabad and have been a fan ever since. I wanted to make Salan as an accompaniment to Cuppa Biryani for my Christmas party. 

I went through a lot of recipes on the internet and came across a recipe by Vah Chef that appealed to me the most. Tweaking it slightly, here is my take on Pyaz/Shallots ka Salan. 

Recipe Credit:  https://www.youtube.com/watch?v=e3f9FRj7HxI

Ingredients:

Peanuts, 2 tbsp
Sesame Seeds, 2 tbsp
Onion, 1 medium chopped
Coconut Powder, 2 tbsp
Oil, 3 tbsp
Mustard Seeds, 1/2 tsp
Cumin Seeds, 1/2 tsp
Ginger Garlic Paste, 1 tsp
Curry Leaves, 1 sprig
Turmeric Powder, 1/4 tsp
Coriander Cumin Powder, 1 tsp
Red Chili Powder, 1 tsp
Shallots, peeled whole 12-15 pieces
Asafoetida, a pinch
Salt to taste
Jagger Powder, 1.5 tbsp
Tamarind Concentrate, 1/2 tsp

Procedure:

1. Dry roast the groundnut and sesame seeds on medium heat. 

2. Add and roast dry coconut powder too. 

3. Next saute in the onions until well roasted. Set aside to cool.

4. Blend into a paste and set aside. 

5. Heat oil in a thick bottomed pan. 

6. Fry the shallots until translucent. This would render them sweet to taste. 

7. Keep aside. 

8. Removing the shallots we can use the same oil and pan. 

9. Temper mustard & cumin seeds. 

10. Add the curry leaves. 

11. Next add the asafoetida. 

12. Next goes in the ginger garlic paste, turmeric, red chili & coriander cumin powder. Mix well. 

13. Time to add the sesame groundnut paste and mix to combine well. 

14. I have added about 4 cups of water, fried shallots and brought it to a boil. 

15. Add the tamarind concentrate. 

16. And the jaggery powder. 

17. Simmer for an hour, stirring in between. 

18. Serve on the side of your favorite Biryani. 

CUCUMBER TOMATO RAITA

Raita/Yogurt is a great way of dressing up your menu. There are several types of Raitas one can prepare with what one has on hand. Cucumber Tomato Raita is a delicious way to include more vegetables in your diet. Its soothing, nutritious and refreshing. 

You are welcome to customize this Raita to suit your taste buds. Add a dash of red chili flakes to spice it up or a bit of jaggery powder or sugar to add a bit of sweetness. 

Just remember that Raita is best had chilled. 

Ingredients:

Yogurt, 1.5 cups
Cucumber, peeled & chopped, 1/2 cup
Tomatoes, finely chopped & seeds removed, 1/2 cup
Fresh Coriander Leaves, finely chopped 1 tbsp 
Salt to taste
Black Salt, 1/4 tsp
Roasted Cumin Powder, 1/2 tsp
Jaggery Powder, 1/2 tsp (optional)

Procedure:

1. Take fresh yogurt in a bowl.

2. Whisk well to make it smooth.

3. Season with salt, black salt & roasted cumin powder. Mix. 

4. Add the finely chopped cucumbers. 

5. Next add the chopped tomatoes. 

6. Finish with some fresh coriander leaves. Give this a good mix. Sample and adjust the seasoning if needed. 

7. Serve chilled!

QUICK CUCUMBER CARROT PICKLE WITH MUSTARD DRESSING

This Cucumber Carrot Pickle is a lovely way to incorporate fresh vegetables in your meal. It imbibes the goodness of carrots and cucumbers, the green chilies give it the desired punch and the mustard oil and lemon juice add a delicious flavor to it. A healthy pickle indeed!

I have used carrots and cucumbers but you could also use beetroots and radish. This is so toothsome that I enjoy it by itself even before I sit down for a meal. A lot of traditional gujarati restaurants offer this as a side when you sit down for a gujarati thali. 

Do give it a shot and share your experience with me.

Ingredients:

Carrot, 1 peeled and thinly sliced

Cucumber, 1 thinly sliced

Green Chilies, 1 slit

Salt, 1/4 tsp

Lemon Juice, half a lemon

Split Mustard Seeds, 1 tsp

Turmeric Powder, 1/4 tsp

Asafoetida, a pinch

Mustard Oil Raw, 1 tbsp

Procedure:

1. Take carrots in a bowl.

2. Add in the sliced cucumbers.

3. Next go in the green chilies.

4. Season with salt and lemon juice and mix well.

5. Set this aside for 15 minutes to get rid of the excess water.

6. After 15 minutes, drain the excess water. Set aside.

7. In a separate bowl, take the split mustard seeds.

8. Add in the turmeric powder.

9. And the asafoetida. 

10. Lastly, add the mustard oil and mix well.

11. Pour the prepared dressing over the carrot cucumber mixture. Toss well. 

12. This pickle tastes great by itself and with chapatis and rice/khichdi too. It is best consumed in 4 days of preparing it.