Khaman Dhokla

2 cup besan ( chick pea flour) ,1cup dahi ( yoghurt) ,½ sp turmeric.1 sp ginger chilly paste,2 sp oil,1 sp lemon juice, 1 sp baking soda ( or Eno fruit salt) ,1/2 tsp mustard seeds, 1 tsp sesame seeds ( white til) , ½ tsp sugar. Salt to taste 2 tsp fresh coriander ( dhaniya) ½ cup grated / dessicated coconut.

Take besan  in a bowl & add curd and mix well. Add in luke warm water to make a thick batter. Add salt. Cover it and keep it in a warm place  for 3 to 4 hrs.It should ferment and rise. Add turmeric and ginger-chilly paste.

Take a vessel with a deep dish that fits into the vessel without falling in. Fill the vessel with 2 cups water.

Take a deep steel dish that fits into the top of the vessel. Apply oil to the base and sides of the dish. 

Mix lemon juice, soda and 1 tsp oil in a bowl and add it to the besan mixture and whip it well. Pour the batter into the greased plate till it is halfway up the edges.

Heat the vessel with water, when it comes to a boil, lower the flame and keep the batter filled dish onto the vessel top . Cover with a loose fitting lid. Steam for 10 mins 

Heat oil in a pan . Put in mustard seeds, when they splutter add in sesame seeds and 2 tsp water. Add in ½ tsp sugar and stir it till sugar melts. Spread this seasoning evenly over the dhokla in the plate. Sprinkle finely chopped coriander leaves and coconut. Cut into squares and serve with green chutney or coconut chutney.

Garden Scramble

A tasty and healthy quick dish. Good for breakfast or as a anytime snack/ meal.

1/2 cup of your favourite vegetables finely chopped ( can use onions, tomatoes, carrots, cabbage, cauliflower, capsicum, red/ yellow peppers, mushrooms, spring onions,beans, green peas)
2 eggs ( or egg whites , as I have used)
finely chopped green chillies, garlic, ginger as per taste
1 tsp oil
salt pepper to taste.


Heat the oil non stick pan. add in green chillies, ginger and garlic. Saute till it gives off an aroma. Add in the vegetables, stir , cover and cook for a minute. Add in the salt and pepper. Mix well. Beat the eggs and add 1 tbsp water.Pour it into the vegetables mixture, leave for a minute and then slowly break up the egg mixture and scramble it.

Serve hot with toasted bread or rotis/ parathas.

You can also cook this as a roadside omlette by cooking the vegetables and then mixing it with the beaten eggs. Omit the water while beating the eggs. Then line the pan with chopped up bread / croutons , pouring the vegetable and egg mixture on it , covering and cooking it.

This can be eaten on its own.

Chilla

Chilla or Chilra, is an all time favourite with young and old alike. Quick and easy to cook, it can be simply served with dahi ( yoghurt) and pickles or chutneys.

1 cup besan ( chick pea flour)
2 tbsp of your favourite vegetables chopped fine ( tomatoes, beans,cabbage, capsicum)OPTIONAL
1/4 tsp red chilli powder, turmeric , garam masala powder
warm water for the paste
salt to taste
chopped green coriander ( dhaniya)

Mix together besan , vegetables and spices. add a little warm water to form a thick pastes.Add a little water at a time to get a thick but pouring consistency.It should evenly andd thickly coat the back of a spoon.
Heat a non stick pan, brush with ghee / oil/ butter. Pour 1 ladle full of batter in the centre.Starting from the middle and keeping the ladle on the pan itself, turn the ladle outwards in a clockwise direction, till you reach the edge of the pan or the batter gets used up.Cover and cook till the bottom is golden brown and crisp. Turn and cook on the other side, till golden brown.
Serve hot with chutneys and pickle.A serving of Dahi is recommended.