What I love most about India is the diversity in culture, customs and food of course. One can never say admit having tried out every dish , from every corner of the country because delightfully each state, every small town and even a suburb has at least one modest street side chef with the innate quality of making their own signature style or modifying a dish in his/her own unique way.
It is those evening snack craving of an Indian (like me 🙂 ) that makes me nostalgic of my land and insists that I look up a cook book and whip up something different from time to time.
“Khaman Dhokla” is one such savory steamed cake made from gram-flour and is a popular snack that belongs to the western state of Gujarat, in India. It is light, easy to prepare and like it looks,it is savory and a bit of a crowd pleaser too. 🙂
Ingredients needed to prepare:
For the batter:
1 1/2 cups of sifted gramflour
1 tsp of salt
1 tsp of sugar
1 tbsp of semolina
a pinch of asafoetida (hing)
1 Tbsp of ginger and green chili paste
A pinch of turmeric to enhance the yellow color
1 or another 1/2 cup of luke warm water to make a smooth thick batter.
3/4 tsp of baking soda
1 tsp of lime juice of apple cider vinegar
For the Tempering:
Curry leaves ( I did not have that stocked in my pantry, so opted it out) 🙂
1 tsp mustard seeds
1 tsp white sesame seeds (optional)
2 tsp sugar
2 green chilies split
1 tsp lemon juice
1/3 cup of water
Grated coconut & chopped cilantro
In a mixing bowl, mix all the above batter ingredients except the baking soda and lime juice to be added later, and make a smooth mixture.
Cover and keep the batter aside.
In a deep vessel or a pressure cooker added 2 cups of water and set it on high heat.
Prepare a flat round tray by greasing it with some oil. I used an Idli tray as that is what I had handy. 🙂
Once the water almost comes to boil, add the baking soda and lemon juice/apple cider vinegar to the batter and stir it, not over mixing it. You will find tiny bubbles that hit the surface and that is what we want.
Scoop a tbsp of the batter and pour it in the compartments or directly pour it in a round/square pan that fits in well in the water bath.
Place the batter tray in the water container to let it cook on steam and covering it with a lid. If you are using a pressure cooker, remember to take off the whistle and let it look for 15-17 mins.
Once the cooking time lapses, insert a tooth pick and check if it comes out clean and your savory cakes will be ready to be served. If prepared in a pan, flip it over and the cake shall slip out. You may then cut them into squares and serve.
For the tempering and the garnish:
Heat oil in a pan and add the curry leaves, green chilies, mustard and sesame seeds.Cook for 5 seconds and then add the water, sugar and the lemon juice.
Allow it to cook for another 10-15 seconds and pour this over the dhoklas/steamed cakes so that the flavors seep into them.
Garnish with grated coconut and coriander leaves. It can be served hot or cold and can be stored for a day, in the refrigerator.
Sago or the Sabudana is a very popular food ingredient in India and there are so many interesting ways of preparing them, that I still have a long way to go as I have just begun exploring it.
They serve as an excellent source of food nutrition for kids, aged people or those who are on fast because they are so easy to digest and yet filling. Being extracted from the cassava root, these are shaped in lump forms, roasted and dried and are easily available in all Indian stores across everywhere.
These need to be soaked for atleast 6-8 hours/ can be soaked overnight for ease of access during the morning rush hours and you are so good to go for a tummy filling, lip smacking breakfast experience.
For a breakfast of two:-
1/4 cup of dry roasted peanuts, crushed in a blender. You may crush the peanuts with their skin as this adds a very nice brown color to the sago.
2 -3 small potatoes diced into small pieces
you may choose to add more veggies of your choice. 🙂
2 green chilies chopped or as per your desired taste
1 cup of sago/sabudana washed and soaked overnight ( remember they double in quantity when soaked. 🙂 )
1/4 tsp of red chili powder to add some color not heat. 🙂
1/2 tsp of salt or as per taste
1/4 tsp of sugar
around 1/2 tsp of cumin seeds
1/4 tsp of coriander powder
some lemon juice &
freshly chopped cilantro for refreshing garnish.
oil to cook (of course 😉 )
Drain the soaked sago well and add the crushed peanuts to it, sprinkle some salt and red chili powder and mix well so that these spices coat the sago well.
In a non stick pan, heat about a tablespoon of oil.
To that add the cumin seeds and let them splutter and roast for a second or two.
Now add the chopped potatoes and the green chilies and fry them well.
Add some salt, some coriander powder, remaining of the red chili powder and the sugar and cover it and cook on medium flame allowing the potatoes to cook.
Once they are almost done, add the marinated sago and mix well along with the other ingredients and cover it for 2-3 minutes, stirring intermittently.
You will now notice , the sago turning soft and translucent in color and that is when you are sure your dish is almost ready to be served. YAY! 🙂
Squeeze some lemon juice and add the chopped cilantro.
Next ⇒ SERVE & ENJOY ♥
This quick simple sago recipe is such a must try if you want to cook up something hot and savoury for the chilly winter mornings as a breakfast or as an evening snack and get tempted to try it more often. 🙂
I love Pancakes. They make weekend breakfasts exciting and when it’s some of those evenings, when I do not wish to put much labor for snack cravings, I choose to whip up some quick easy fluffy pancakes. Out of the few things I had tried earlier, I realized I hadn’t tried one with some chocolate chips and I was not wrong about these pancakes turning out to be even more tempting. ♥
All you will need:
1 1/2 cup of all purpose flour
2 tsp vanilla essence
2 tsp baking powder
1 tbsp cooking oil
2 Tbsp granulated sugar
1 & 1/2 cup of buttermilk ( soy yogurt from Silk is excellent) and if you do not have soy yogurt no worries, use water to make a smooth batter and it works just fine.
1/4 cup chocolate chips.
Heat a non stick pan with some oil on low to medium heat.
Mix all the above ingredients with the chocolate chip going in at the end making a smooth batter.
Use a measurement spoon like an ice cream scoop or a medium sized ladle for the right proportion to get the perfect size each time.
Take a scoop of this and pour it on to the hot pan. In a few seconds you will see bubbles in the pancake and notice it rise. 🙂
Carefully flip the side when the bottom turns golden brown and cook for a few more minutes. Repeat the same for the rest of the batter.
Stack your moist easy-peasy chocolate chip pancakes and drizzle it with some Hershey’s Chocolate Syrup instead of the routine maple syrup.You may also add some whipped vegan butter if you want to. 😀
Serve hot with a freshly cup of brewed coffee and win hearts over this simple easy dish.
I love anything and everything about chocolates. How about you ? 🙂
I have always enjoyed the idea of a breakfast that is relished with an omelette. Yes, the omelette that was made with eggs!
Well now that I have looked at the brighter side and so much appreciate the thought of being vegan, healthy and ethical to my plate and myself, I constantly keep thinking of wonderful ideas to make a healthy and colorful meal and what better opportunity can it be to experiment with all the goodies in your pantry and the refrigerator over the weekend.
So with all the concept and logic that your breakfast should be the healthiest one, I decided to make a vegan omelette. 🙂
This omelette has no eggs, no egg replaces or substitutes but is certainly packed with all the delight of your excited and new vegan palate. Thanks to my Indian origin that is crazy about food. The level of permutation and combination that can happen in an Indian kitchen is a dose of pleasure to any food addict and I will be honest that the root idea of this savory pancake does arise from the Indian Kitchen and my soul is saved to crave no longer for the poultry omelette any more. So with no more further explanations, I am pretty excited to put down all the ingredients down here and you will know how amazingly simple and time saving this vegan chickpea omelette this one can be.
What you need is:
A cup of chickpea flour ( that makes 2 of them)
Chopped veggies of your choice- I used the easiest all time available vegetables like cucumbers, tomatoes, onion and mushrooms being my all time favorite and some chopped lettuce. ( I really love the crunch)
Salt, Pepper and some Italian Mixed Herb Seasoning.
Plain water just enough to make a smooth mixture of all the above depending on how thick you would like it to be.
And what you would be doing:
Heat a tsp of oil in a non-stick pan.
Once the oil is hot and steamy, add a portion of this mixture into the pan and spread it just like you would desire your omelette.
Once the face down of it is cooked, carefully flip the other side and in the next 3-5 mins your vegan omelette is just ready to be enjoyed.
So the next time I am poked for loving a vegan diet or the famous nutrition deficiency questionnaire, I am pretty sure I will have a lot more to answer and even more to offer. 🙂
I have completely enjoyed devouring my version of the vegan chickpea nutritious omelette. Please do let me know how you found my remodeled idea of this vegan chickpea omelette and please do share your inputs and ideas for a more fulfilling meal. 🙂