NYLON KHAMAN DHOKLA

NYLON KHAMAN DHOKLA

A quick and easy version of the traditional khaman dhokla
Cooking Time : 10 min.
Preparation Time : 5 min.
Serves 4 to 6.
Ingredients
For the batter
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool)
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
For the tempering
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
For the garnish
1 tablespoon chopped coriander
Method
1.Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2.Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
3.When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4.For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5.Cut into pieces and serve with green chutney.
Tips
You can use 1 teaspoon of lemon juice instead of the citric acid crystals.
Keep the steamer hot and add the fruit salt into the batter.

MANGO SOUFFLE

MANGO SOUFFLÉ

A light fluffy mango delicacy made with beaten eggs and rich cream.
Preparation Time : 40 - 45 minutes
Cooking Time : 4 - 5 hours
Ingredients
Ripe mangoes, pureed-1/2 cup
Eggs -5
Castor sugar -1 cup + 2 tablespoons
Cream -2 cups
Gelatin -1 tablespoon
Ripe mango -1
Method
Break eggs one by one. Take three whole eggs and two yolks into a bowl and whisk. Add one cup of castor sugar and mix. Cook on a double boiler till thick. Beat one and a half cups of fresh cream. Add mango pulp and mix.When the egg mixture thickens remove from the double boiler. Strain and cool.Dissolve gelatin (add a little water to the gelatin and place in the microwave oven for fifteen seconds). Add this to the egg mixture.Add the cream mixture to the egg mixture and mix well.Pour this mixture into the ramekin moulds and set in the refrigerator for three to four hours.Peel and thinly slice the mango. Whip the remaining cream with two tablespoons of castor sugar and transfer into a piping bag fitted with a star nozzle.Once the soufflé is set, place the mango slices on the top along the outer circumference of the ramekin moulds. Pipe fresh cream in the centre and serve immediately.

MANGO CHEESE CAKE

MANGO CHEESECAKE

A cheesecake with the rich flavour of mango
Preparation Time : 10 minutes
Cooking Time : 3 - 4 hours
Ingredients
CRUST, ½ centimeter cubes
Digestive biscuits -8 - 10
Butter -2 tablespoons
FILLING
Skimmed milk -1 cup
Condensed milk -1/2 cup
Cornflour/ corn starch -1 tablespoon
Carrageenan (vegetarian gelatin) -1 tablespoon
Cottage cheese (paneer) -2 cups
Skimmed milk yogurt -1 1/2 cups
Mango pulp -2 cups
Mango essence -1 teaspoon
Sugar, powdered-1/2 cup
TOPPING
Mango jelly -1 tablespoon
Mango, sliced-1
Method:
Crush biscuits to a coarse powder and put it into a bowl. Add butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper. Press the mixture lightly and place it in the refrigerator to set.Heat milk in a pan. Add condensed milk and mix. Dissolve cornflour in a little milk and add it to the hot milk. Cook stirring continuously till the mixture thickens. Set aside.Mix carrageenan or gelatin in a little water and heat in the microwave for one minute. Remove from the microwave and set aside. Take hung yogurt in a bowl. Add paneer and mix with a whisk. Add mango pulp and mix again. Add mango essence and the milk mixture. Mix again. Add powdered sugar and blend with a hand blender. Add the dissolved carrageenan or gelatin and blend again. Pour this mixture into the prepared tin over the biscuit layer. Refrigerate for two to three hours. Dissolve mango jelly in a quarter cup of water, bring it to a boil and cool. Put a layer of mango jelly on the set cheesecake. Chill until the jelly is set. Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water. Serve chilled with sliced mango fan.

MALPUA WITH RABDI

MALPUA WITH RABDI
Indian pancakes in rabdi
Preparation Time : 20 - 25 minutes
Cooking Time : 15 - 20 minutes
Ingredients:
Milk -1 litre
Refined flour (maida) -2 tablespoons
Sugar -1 1/2 cups
Saffron (kesar) -1/2 teaspoon
Oil -for frying
Green cardamom powder -1/2 teaspoon
Almonds, blanched and slivered-15
Pistachios, slivered-15
Method:
Boil milk in a thick-bottomed pan. Simmer, stirring continuously, till it is reduced to one-third of its original volume.Add one and half cups of water to sugar. Bring this to a boil and then simmer for some time to make sugar syrup of two string consistency. This takes about fifteen to twenty minutes on medium heat. Add saffron and keep warm.Add sifted flour and green cardamom powder to thickened milk. Mix well to prepare a batter of pouring consistency.Heat oil in a flat shallow frying pan. Put a ladleful of batter in the pan. Cook on medium heat for three to four minutes. Fry on both sides till light brown. Dip it in saffron flavoured sugar syrup. Serve hot or cold with rabdi, garnished with almond and pistachio slivers.

CRUNCHY FRUITS WITH YOGHURT

CRUNCHY FRUITS WITH YOGURT

Mixed fruits with yogurt
Preparation Time : 20 - 25 minutes
Cooking Time : 5 - 10 minutes
Ingredients
Apples, cubed-2 large sized
Muskmelon, cubed-1/2 medium
Pears, cubed-2 large sized
Plums, pitted-3 - 4
Sweet lime, sliced-2
Honey -2 - 3 tablespoons
Hung yogurt -2 cups
Strawberry crush -2 tablespoons
Digestive biscuits -5 - 6
Prunes -8 - 10
Method:
Mix together fruits and honey in a bowl.Whisk the yogurt in another bowl. Add strawberry crush.Crush digestive biscuits in a mortar with pestle. Add to yogurt mixture keeping aside a little for garnishing.Take a stemmed glass. Fill partly with fruits and add a few prunes. Top with yogurt mixture. Arrange another layer of fruits topped with yogurt mixture. Garnish with a prune or a plum and sprinkle crushed biscuits.

SUKHE CRABS

CRAB SUKHE

Crabs cooked with onions, ginger, garlic and malvani masala - a lip smacking dish
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Ingredients:
Crabs -4 medium
Tamarind -1 lemon sized ball
Oil -4 tablespoons
Onions, sliced-3 medium
Ginger, sliced-1 inch piece
Garlic, sliced-12-16
Coconut -1 1/2 cups
Mustard seeds -1/2 teaspoon
Curry leaves -6-7
Turmeric powder -1/2 teaspoon
Malvani masala -1 teaspoon
Red chilli powder -1 teaspoon
Salt -to taste
Fresh coriander leaves, chopped-2 tablespoons
Method:
Clean crabs and wash thoroughly. Detach and crack the claws. Cut each crab into two pieces. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.Heat one tablespoon of oil in a pan and fry onion, ginger, garlic and coconut and till light golden brown. Remove from heat and cool. Add a little water and grind in to a thick paste. Heat remaining oil in a pan, add mustard seeds, when they start to crackle add curry leaves. Immediately add masala paste and cook on medium heat for half a minute, stirring continuously. Add turmeric powder, malvani masala, red chilli powder, tamarind pulp and salt. Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws.Cook further on medium heat for ten to fifteen minutes, stirring occasionally or till the gravy becomes a little thick. Serve hot garnished with fresh coriander leaves.

CRAB CURRY

CRAB CURRY

Simple yet delicious – this crab curry is worth a try.
Preparation Time : 30 minutes
Cooking Time : 20 minutes
Ingredients
Crabs -6 large
Coconut, scraped-1/2
Garlic -8 cloves
Whole dry red chillies -8
Cumin seeds -1 teaspoon
Turmeric powder -1/4 teaspoon
Oil -1 tablespoon
Onion , sliced-1 large
Tamarind pulp -1 tablespoon
Salt -to taste
Garam masala powder -1 teaspoon
Method:
Boil crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste.Heat oil on medium heat and sauté onion for two minutes. Add ground masala and sauté for a minute. Add tamarind pulp, salt to taste, crabs and one cup of water.Cover and simmer on low heat for fifteen minutes. Add little more water if necessary and cook till done. Sprinkle with garam masala powder and serve hot.