INSTANT DHOKLA

Ingredients

2 Cups Besan
1-1 tsp Ginger and garlic paste
2 tsp Green chilli paste
1 tsp Salt
3 tsp Sugar
1 tsp Citric Acid(Limbu ka sat)
1/2 tsp Turmeric
1 tsp Sodium bicarbonate
Water

For Tadka
1 tsp Mustard seeds
7-8 Curry leaves
4-5 Green Chillies-slit
1 tbsp Oil

METHOD

1. Mix besan, ginger and garlic paste, chilly paste, salt, turmeric, sugar and add water and mix well .
2. Add Soda Bicarb., stir gently and pour immediately into the greased tin and place in the steamer. (After adding Soda the mixture should rise to double or you should add Little more soda).
3. Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes.
4. Remove tin from the steamer and keep aside.
5. Heat oil for the tadka, add mustard seeds, curry leaves and green chillies.
6. Saute till slightly colored, and add a large cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with coriander sprigs and coconut and serve.

Mazedar Bhutte

Corn on the cob seasoned with salt, red pepper powder and lime are common, if there's something better it has to be corn chaat.

PREPARATION TIME 15 MINUTES

Ingredients

200 gm corn kernels
75 gm green capsicum
50 gm red capsicum
75 gm onion
75 gm tomatoes
15 gm cumin seeds
3 green chillies
5 sprig's coriander leaves
1/2 tsp chaat masala
1 tsp shredded ginger
50 ml oil
salt to taste

Method

1. Chop capsicum into small, corn kernel-size bits.
2. Finely slice onions. De-seed tomatoes and chop finely.
3. Chop green chillies and coriander leaves and keep aside.
4. Boil the corn kernels. When done, remove from flame and keep aside to cool.
5. Heat oil in a pan. Throw in the cumin seeds and when they start crackling add the capsicum, onions and tomatoes. Stir fry till the vegetables are parboiled, but still crunchy.
6. Add the corn kernels, chaat masala and salt.
7. Serve hot in kachoris (optional).Garnish with shredded ginger and chopped coriander.