Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

June 16, 2013

Khaman Dhokla | Indian Savory Snack

Khaman Dhokla

Khaman Dhokla is one dish that brings me nostalgic memories. I'm not sure whether I have already written about this in my blog but I don't mind writing it again. I'm talking about the 30 golden days I spent in Gujarat with my parents when Shweets was born. I was having mixed emotions when Mom had to leave me and go to Gujarat as Dad was working there and MK had to leave for the US. I was totally down as I had to take care of my 4 month old baby all by myself. One fine day I suddenly thought of going to Gujarat and staying with my parents. MK readily said yes and my parents were excited too. They came and picked me from the Ahmedabad airport from there we had to take a train from there to the township my father was working. The place was totally new to me. I did not know anyone, I did not know the language but still it happened to be the best days of my life.

One of our neighbor introduced me to this Gujarathi snack. One evening she bought a big tiffin box full of Dhokla along with a spicy chutney. I did not know what it was. After she left I asked My Mom what was it and why did she bring so much. Then when I tasted it I knew why she got so much. Simply loved the savory cakes so much with the chutney. I instantly went to her and saw how she made it. I tried to recreate her chutney and did not come close to it. May be I should use the stone mortal and pestle she used to get the actual taste. The Dhokla came out perfect and super soft. For the steaming they had Dhokla plates and small cups. Even in Chennai you get the Dhokla plates like our normal Idly plates. I have just one Idly Cooker with 4 different plates which makes life easier. Do try these Gujarathi Savory snack and let me know how it turned out.

Preparation Time - 10 minutes

Rising Time - 1 hour

Cooking Time - 10 - 12 minutes

Serves - 4


Besan Flour - 1 1/2 cup
Curd - 1/2 cup
Water - 1/2 cup + 2 tbsp
Baking Soda - 1/2 tsp
Green Chilly - 2 - 3 no
Ginger - 1 small piece
Sugar - 1 tsp
Lemon Juice - 1/2 tsp
Eno Fruit Salt - 1 1/2 tsp
Turmeric Powder - a pinch
Grated Coconut - 3 - 4 tbsp
Coriander Leaves - 2 tbsp
Oil - 1 tsp
Salt as needed

To Temper
Mustard - 1 1/2 tsp
Curry Leaves - 3 sprigs
Oil - 1 tsp

  • Beat the curd well and add 1/2 cup water to it.
  • Add the besan flour to it and mix thoroughly to form a thick batter.
  • Add the baking soda to it and allow it to sit for about 1 hour.
  • Grind the ginger and green chilly into a paste by adding few drops of water.
  • Mix the 2 tbsp water and 1 tsp oil and keep aside.
  • To the risen besan batter add ginger green chilly paste, turmeric powder, sugar, lemon juice and salt.
  • Take a plate with about 3 inche sides, or a cake pan that will fit inside your pressure cooker. Fill the cooker with 1/4 of water and invert a stainless plate in the water. On top of this plate you will place your plate or vessel with the batter. Do not use the whistle. Alternatively you can fill 1/4 of water in a flat bottomed pan and place your plate or vessel with the batter and close it or you can use your Dhokla plates if you have one.
  • Turn the heat on for the steaming vessel and set it in medium flame.
  • Pour few drops of cooking oil in the vessel or plate you are going to use for steaming and sprinkle little eno fruit salt on the plate.
  • When you are ready to steam, add the 1 1/2 tsp eno fruit salt to the batter, mix well.
  • Transfer the batter to the prepared plate or vessel and place it in the steaming vessel and close the lid. Only fill until 1/2 of vessel as batter will rise while steaming.
  • Steam cook for about 10 - 12 minutes. When a tooth pick inserted in the center comes out clean switch off flame.
  • Carefully remove the plate out of the steaming vessel. Pour the already prepared oil water mixture on top of the dhokla.
  • Heat 1 tsp oil in kadai, add the mustard when the mustard splutters add the curry leaves. Pour the tempering on top of the Dhokla.
  • Garnish with grated coconut and coriander leaves.
  • Serve Hot with Green Chutney or Tamarind Chutney.
  • The batter has to be in dropping consistency.
  • The eno fruit salt is used for extra rising. Use relatively fresh eno salt.
  • Do not add turmeric more than a pinch it will over power and spoil the taste of the dhokla.
  • Do not use sour curd this will spoil the taste of the dhokla
  • The Eno Fruit Salt will be available in Indian Stores.

June 11, 2013

Peach Lemonade | Summer Drinks

Peach Lemonade

Finally I can breathe. Yes the kids birthday parties are done successfully. We had totally 6 parties for the kids. Even completed the job sorting of pictures and posting it for the parents. I missed the blog so much and as I did not have the time or energy to post something. Even this month is going to be hectic for different reasons. I hope I have the energy to cross that hurdle too. On the cooking front I'm kind of playing low. Though I cook everyday I do not cook anything new or experiment anything in my kitchen. I thought of making a post and wanted to keep it simple. As I have fell in love with simple lemonades. I'm sharing the peach lemonade with you all today.

Peaches is one of my favorite summer fruit. I load my refrigerator with this fruit and enjoy it everyday when I feel snacky. I was planning to make a fruit based lemonade and wanted to try my hands on peach. I like my peaches ripe and unripe. I had only unripe peaches left so I adjusted the sugar level accordingly. If you have ripe peaches then you can reduce the sugar level and your drink will have orange tinge in it. I simply loved the lemonade with my favorite fruit in it. When you are entertaining people you can definitely have this drink in your menu. Your guests would love it !!

Preparation Time - 10 minutes

Serves - 2


Lemons - 2 no
Peach - 2 no
Sugar - 3 - 4 tsp
Cold water - as needed
Ice Cubes - as needed

  • Roll the lemons on a hard surface with your palm so that it will yield more juice.
  • Squeeze the lemons and collect juice, strain it through a strainer and keep aside.
  • Wash, peel and chop the peach into small cubes.
  • Add the sugar and chopped peaches to a blender jar and puree it.
  • To a shaker or air tight bottle, add the peach puree, add 2 tbsp of the lemon syrup and then shake well.
  • Pour the mixture equally between 2 tall glasses.
  • Add cold water until 3/4 of the glass.
  • Add ice cubes place a lemon slice on your glass and enjoy the refreshing, flavorful summer cooler.
  • If you want your lemonade to be more sweeter increase the sugar.
  • You can also use sugar substitutes instead of the sugar.
  • Instead of cold water you can also use sparkling water.

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