Khaman

*************************************************************

Khaman

I was impressed by Pooja's Khaman recipe,and wanted to give a try, I never tried making dhokla/Khaman. But,as it was very simple and easy with Gits Instant Khaman Mix. Thank you Pooja for detailed recipes, it really came out very nice and spongy :) !!

So, here it goes..


Ingredients

1 pack of Gits Instant Khaman Mix.
2 tsp Oil
240 ml Water


Tempering

2 tsp oil
1 tsp Mustard seeds
3-4 Green chillies
pinch of Asafoetida powder

Method

1. In a bowl take 2 tsp oil, instant khaman mix and exactly 240 ml or 8 Oz. of water. Mix all together very well so that there are no lumps left.
One more point to noted as mentioned by Pooja : To make Khaman more spongy take care to mix these all with minimum possible stirring. As this will left the bubble in the mixture which helps great to make it more spongy. Stirring too much will reduce the bubbles.
2. Pour this batter into a well greased backing trays. I used pressure cooker and one cooking pan to make Khaman, without whistle.
3. Steam cook it on high flame for 15 minutes. To check whether it it cooked do insert a knife/tooth pick, if it comes out clear (as we do to check whether the cake is baked or not, same way :)!! ), its cooked.
4. Now, let it cool for 5-10 minutes.
5. Meanwhile heat a pan add oil, When oil heats up add asafoetida, mustard, green chillies. Pour this over the Khaman.
6. Cut into the desired shapes and serve with sweet/hot chutney. Can have it without chutney too....







Khaman with sweet chutney...





One more view...

Green Gram Green Dosa

*************************************************************

Green Gram Green Dosa

This Green Gram is also called Moong/Mung Dal/Bean. This is easy simple dosa, no fermentation needed.
I'm sending this dosa to Srivalli's - Cooking 4 all seasons, for her dosa mela..

If you want to try something different dosa without fermentation, quick.. Here's the recipe..


Ingredients

1 cup Rice
1 cup Green Gram
1/4 cup Coconut grated
3-4 Green Chillies
1 tsp Ginger chopped
Salt as per taste

Method

1. Soak rice and Green gram overnight.
2. Next day grind rice, green gram, coconut, chillies, ginger all together. Grind it to a smooth paste. At last add salt.
3. Heat the tava and make dosa. Dosa comes out soft and with tiny tiny wholes like the normal dosa without fermentation :) !!
4. Serve this dosa with ghee, pickle or Chutney. I like to have this dosa with honey :P !!

Note: You can also add some chopped onions on the top of the dosa as soon as you pore the dosa batter, fry only one side of the dosa.

Here it come...





This goes to Srivalli's..

Hagalakai Gashi(Bitter Gourd Curry)

*************************************************************

Hagalakai Gashi(Bitter Gourd Curry)

I'm back with my mothers traditional recipe for bitter gourd. Bitter Gourd is called 'Hagalakai' in Kannada, 'Gashi' means thick gravy. This is one of my favorite dish, its bitter sour and sweet. My mother makes this dish in any special ocassion, we use it as a pickle except me :) !!

Sunday was our New Year Day - Ugadi, so this time wanted make the menu what my mom used to cook on this day. This bitter gourd dish is one of that, Which i want to send it to Pooja's VOTW - Bitter gourd.

Recipe is as follows..


Ingredients

1 cup Bitter Gourd
1/4 cup Jaggery
2 tblsp Tamarind paste/pulp
Salt as per taste


To Grind

1/4 cup shredded Coconut
1/2 tsp Cumin seeds
1 tsp Coriander seeds
3-4 Whole Red Chillies
1/4 tsp Turmeric


Tempering

Tempering
1 tblsp Oil
1/2 tsp Mustard seeds
1/2 tsp Urad dal
Curry leaves

Method

1. Cut the Bitter gourd and wash it in salt water.
2. Add tamarind paste, salt, little water to bitter gourd and pressure cook until 2-3 whistles.
3. Mean while fry cumin, coriander seeds, chillies in 1/2 tsp of oil.
4. Grind coconut, fried spices, turmeric until a smooth paste.
5. In a pan heat 1 tblsp of oil, mustard seeds, urad dal, curry leaves.
6. Add the grounded paste to the tempering, 3-4 tbsp of water and cook for 2-3 minutes.
7. Now add the pressure cooked bitter gourd and jaggery, salt.
8. Now cook it for 5-7 minutes. Bitter gourd curry is ready.

Note:
1. U can add more or less water depending on the thickness of the gravy.
2. Dont forget to drain the bitter gourd from the pressure cooked water, to avoid bitterness.

Here is my mothers Hagalakai Gashi..






It goes to Pooja's..