INSTANT KHATTA DHOKLA
This is a quick version of the dhokla. It tastes great with aamrass.
INGREDIENTS
For the batter
- 1 cup idli batter
- ¼ tsp asafoetida (hing)
- ½ tsp ginger and green chilli paste
- Salt to taste
- 1 tbsp yoghurt
- A pinch of black pepper
- To be added later
- 2 tsp Eno fruit salt
To sprinkle on the batter
Chilli powder
METHOD
- Mix all the ingredients for the batter together.
- Add the Eno fruit salt, mix thoroughly and let the batter froth.
- Grease a thali with oil.
- Pour the batter into the thali. Shake the thali till the batter is evenly distributed.
- Sprinkle some chilli powder on the batter.
- Steam in a steamer for 8 to 9 minutes till the dhoklas are evenly cooked.
To serve
- Cool the cooked dhoklas slightly and cut them into pieces.
- Serve with green chutney or chilli oil.
For the main course:
PALAK PANEER
Everyone’s favourite, healthy and nutritious. It can go with your daily meal.
INGREDIENTS
For the puree:
- 2 bundles of spinach
- ½ tsp ginger-green chilli paste
- ½ tsp turmeric powder
- ½ tsp garam masala
- 2 tbsp chopped onions
- Salt to taste
- 2 tbsp cream
- 2 tbsp water
- ½ tsp jeera
- 2 tbsp oil
- 400 grams paneer cubed
- 1 tbsp olive oil
METHOD
For the paneer:
Saute the paneer in olive oil and keep it aside.
For the puree:
- Boil the spinach in hot water till it turns tender. Add a pinch of soda bicarbonate to retain the colour.
- Let it cool and process in a food processor with ginger and green chilli paste.
- Keep the puree aside.
- Heat the oil in a vessel add the jeera, turmeric powder, chopped onions, and garam masala and saute for 15 seconds.
- Add the cream, spinach puree, water, and salt to taste and cook for one minute.
- Add the paneer and cook for 2 minutes.
- Serve hot with naan or paratha
So make this Raksha Bandhan extra special with these delicious meal plans!
