Friday, July 31, 2009
Khaman Dhoklas for ICC
Makes 20 medium sized pieces
For Batter:
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp
For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate
For tempering
Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves
Little water + Oil to be topped on dhoklas
Method to prepare:
Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.
If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming
To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
In a bowl, mix 3 tsp of water along with a tsp of oil
Remove the plate from the pan, pour the water and oil mix over the top.
For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla
The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.
If you want perfect shaped ones and not the crumbling, cut and handle gently
Dhokla can also be steamed in kadai filled with water and a plated titled over it.
I halved the recipe. This was really easy to do. The ingredients are easily available and what eno does to the making of this is worth a watch. Fluffy and light with the seasoning, it makes a great snack.
Monday, July 27, 2009
Mallows for the Daring Bakers
It's exactly a month since I posted on my blog. Other stuff took priority. However, when the challenge was revealed on the forum, this was something I did not want to miss. The challenge was to make either Mallows(Chocolate Covered Marshmallow Cookies)or Milan Cookies or both. I had time to do just the former. The milanos will have to wait for another day. The mallows have a been a favourite of mine and I'm glad I discovered a fabulous recipe that worked fine.
I halved the recipe. The dough was sticky and i had to add in more flour to make it pliable. Following refrigeration, the dough was a breeze to roll out. I cut out 1 and 1/2 " circles and got more than a dozen cookies though the original recipe specified the same.
The making of the marshmallows was a little tricky. I had no corn syrup on hand and the store that sells it had run out of stock too. I replaced it with treacle. I had no thermometer and this "You don't need to get a candy thermometer it is easy to eye-ball the correct temperature when the sugar solution is at soft-ball stage, if the bubbles hold their shape for a few seconds or when you place a drop of the sugar solution in cold water it forms a soft-ball: by Audax on the forum was my basis for deciding the stage.However, when the beaten egg white was added to the syrup, it refused to stiffen inspite of beating it. I put it in the refrigerator for some time..hard luck again. I added another egg white and whipped it and it stiffened. It was flavoured with peppermint for personal taste.
The chocolate coating set well too.Came out beautifully, not perhaps in its appearance but by taste.
The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
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